RestaurantsCuisine
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Moveable Feast Announces Summer Bacon Festival, Night Market
Cuisine Jun 13, 2013, by Stephen Layton
If Moveable Feast founder Ryan Sebastian has his way, people in Silicon Valley will have 1,000 food truck-related events to consider this year.
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As George Gershwin once wrote, “Summertime, and the livin’ is easy.” Blues music was in full swing as we entered the dining room of the The Smoking Pig BBQ Company on North Fourth Street in San Jose. Bent notes and smooth, hypnotizing rhythms brought some sass to the scene as the waitress fixed a hair over her ear and jaunted over cheerily to greet us.
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Before settingfoot in the new Restaurant Guo Cui in Cupertino, go ahead and erase all Chinese dining experiences from your mind—at least ones from this area. The owners have gone to great lengths to breathe new life into what an American Chinese restaurant can be, right down to the ambience, which marries traditional Chinese culture with a flair for modern interior design and a casual atmosphere.
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I was at Habana Cuba, a local go-to for Cuban food in the South Bay that is also shaking up the breakfast scene. Tropical morning cocktails and intriguing plates like the “not-so-French” Cuban French toast have drawn many diners to this iconic location on Race Street, which is now serving a Cuban brunch from 8am to 1pm on the weekends.
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Hai Nam, a new Vietnamese restaurant in East San Jose, is centered on chicken, particularly its flagship dish, com ga hai nam (whence the name of the place is derived). Roughly 80 percent of the dishes are chicken-based, including pho ga, which is Vietnam’s chicken noodle soup, while the more common beef-based pho is nowhere to be found on the menu.
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When people hear the word “macaron” (mack-ah-ROHN), they often think of a sweet, chewy little mound of shredded dried coconut known as a macaroon (mack-ah-ROON). In actuality, a macaron is a French, meringue-based almond cookie. Resembling a minihamburger in appearance, a macaron consists of two brightly colored small cakes with eggshell-thin crusts sandwiching a ganache, buttercream or fruit-jam filling.
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While this is a casual deli/cafe that sells some Middle Eastern foods, its specialty is Turkish food. Where Five Star Falafel shines is with its kebabs, shawarma wraps, Mediterranean salads and lentil soup.
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The name makes it sound like a yogurt place. But Toppings Tree in Santa Clara is one of a handful of Filipino restaurants that have sprung up in the South Bay. Curiously, Filipino food makes up a mere 1 percent of California’s restaurant industry, although Filipinos are the second-highest Asian population in the country. This lack of Filipino restaurants remains a mystery. Some say that Filipinos prefer to eat at home.
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Opening a sports bar in north San Jose near Brokaw Road and 880 seemed like a good idea to Steve Driggs because there really wasn’t much like it in the area. Indeed, after only two months, sports fans in the area have already claimed Driggsy’s as their neighborhood hangout. The bar occupies the former Carlos Goldstein’s Mexican restaurant, but Driggs and his wife changed the layout a bit by knocking out the interior walls. Now it’s a wide-open space with several tables, a bar, a couple dart boards and about eight different TVs broadcasting sports.
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The Willow Glen place is the brainchild of Craig Guynes, whose knack for all things seafood stems from a childhood in the Chesapeake Bay, “spending hours cracking blue crab and watching the Redskins lose,” he recounted with a smile. For years, to satisfy his personal cravings, he had been shipping the blue crab to California. Blue crab, of course, is on the menu, along with Dungeness, snow, king and stone, all at market price.
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