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Restaurants
Some dining trends we could do without
CHEF David Chang, owner of the hysterically popular Momofuku in New York City, roiled the Bay Area food world last month when he quipped that “every restaurant in San Francisco is just serving figs on a plate.” The nerve! The NorCal Asia Society went so far as to cancel an event with him during his local book tour this month to promote his beautiful new book, Momofuku. Chang thinks the whole dust-up is ridiculous and encouraged San Francisco foodies whose panties are in a bunch over the comment to “smoke marijuana.” Smoke more weed? No one would go to work anymore. More
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Restaurants
Steve Donahue crafts artisan beers in Sunnyvale.
DURING THE final game of the World Series last week, Sunnyvale’s Firehouse Grill and Brewery was packed. Patrons pressed against the bar with beers in hand, and every table was taken. It was hard to hear as the Yankees-loving crowd cheered the team on to yet another World Series win. More
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Restaurants
Sampling the new and exciting future of Indian cuisine.
I HAVE TASTED the future of Indian food, and it’s really good. Mountain View’s Sakoon restaurant is rooted in classic Indian food that draws on regional styles from across the subcontinent, but executive chef Sachin Chopra uses that as a point of departure to take Indian food in new and exciting directions. More
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Restaurants
Stett Holbrook talks to John Sanders of Marché
MARCHÉ is one of Silicon Valley’s true destination restaurants. Chef Guillaume Bienaime is creating some of the most delicious and exciting food the South Bay has to offer. Part of the restaurant’s appeal is also wine director John Sanders. Not only is his wine list a showcase of well-chosen and sometimes eclectic wines, but Sanders’ friendly and knowledgeable presence makes choosing wine a real pleasure. More
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Restaurants
YOU’VE HAD chianti and sangiovese before, maybe even a super Tuscan or a barbaresco if someone else was paying. But if you’re like most people your experience with Italian wines doesn’t go much beyond the stuff served in straw-covered bottles. More
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Restaurants
DID YOU get your fill at Silicon Valley Restaurant Week? The first-ever (but definitely not the last) event wrapped up last week. I was home with two sick kids most of the week, but judging by the happy chefs and managers I spoke to, almost everyone else in Silicon Valley ate quite well. More
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Restaurants
Stett Holbrook goes looking for the best canh in the valley
DRIVING TO WORK during the big rainstorm two weeks ago, it hit me like a sheet of water from a passing big rig: I must have soup. It’s a culinary cliché, but when it’s wet and dreary I start thinking of soup. Properly motivated, my next task was to figure out just what kind of soup. My first thought was a steaming bowl of pho, pho being what I think is Silicon Valley’s most distinctive dish. But that would be too easy. The Vietnamese beef noodle soup is rightly beloved, but I decided to explore some lesser-known Vietnamese soups, known as canh. More
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Restaurants
Mountain View's Artisan Wine Depot gives customers the vintage touch
MOUNTAIN VIEW’S Artisan Wine Depot is different from most wine shops. First off, the 5-month-old store is in an unlikely setting: behind a roll-top door next to an auto shop in an industrial strip of Mountain View. More
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Restaurants
Stett Holbrook has the hot tips in new restaurants in the valley
IN SAN JOSE, newcomer Ziba Restaurant offers classic Persian food with dishes like koobideh kebabs, gormeh sabzi and fesenjoon, as well as only-in–Silicon Valley twists like a Persian beef burrito. Mexi-Persian? More
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Restaurants
A San Jose restaurant shows how real ramen is made
THERE IS no flashing neon sign at the intersection of Saratoga Avenue and Interstate 280 to let motorists know they’re entering Silicon Valley’s ramen nirvana, but there should be. Within just a few hundred yards of this crossroads are the three best Japanese noodle soup purveyors in the South Bay. More
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