|
|
 | Café Torre in Cupertino serves a diverse menu of Italian American and Mediterranean food IMAGINE, if you will, a pyramid. The pyramid represents Silicon Valley’s dining scene. The broad base symbolizes all the great ethnic restaurants in Silicon Valley, the myriad of Indian, Vietnamese, Chinese, Korean, Japanese and Mexican places that make the valley’s food scene so distinctive and diverse.More |  | Champagne and sparkling wine go well with Thanksgiving Dining SOMEHOW, Thanksgiving is already upon us. That means figuring out what to eat and drink. The food is usually the easy part—turkey, stuffing, mashed potatoes, green beans—you know the drill. Deciding what to drink is trickier because of all that different food. You could buy a number of wines to match each stage of the feast but that’s too complicated. My advice: go with the bubbles.More |  | Some dining trends we could do without CHEF [b]David Chang[/b], owner of the hysterically popular [b]Momofuku[/b] 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, [i]Momofuku[/i]. 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 |  | 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 |  | Stett Holbrook talks to John Sanders of Marché [b]MARCHÉ[/b] is one of Silicon Valley’s true destination restaurants. Chef [b]Guillaume Bienaime[/b] 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 [b]John Sanders[/b]. 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 |  | 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 |  | Lynette and Kristen Cederquist sweeten the day with Serendipity Saucy Spreads, Jams and Preserves LIFE DEALT [b]Lynette[/b] and [b]Kristen Cederquist[/b] some lemons, but instead of making lemonade, the mother-and-daughter duo made Meyer lemon marmalade as well as a whole line of jams and jellies.More |  | 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 |  | DID YOU get your fill at [b]Silicon Valley Restaurant Week[/b]? 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 |  | 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 |
|
