Here’s a bit of local trivia. The Alternative Press Expo—the first convention in the nation to ever focus exclusively on alternative comics—was first held right here in San Jose in 1994.
Articles by Aaron Carnes
Hamburgers are synonymous with fast food, but the nine-hour prep time for the organic, locally sourced grass-fed hamburger at Aly’s on Main puts the dish firmly in the slow-food realm. SanJose.com spoke with executive chef Michael Mazaffari about seasonal ingredients and what stays put on an ever-changing menu.
In addition to serving scoops of more than 50 ice cream flavors, the Sweet Rendezvous sells quarts of ice cream and treats like ice cream cakes, pies, sandwiches and frozen bananas.
Sushi, tempura, ramen—and curry? It may not spring to mind as a staple of Japanese food, but curry looks to be the next big culinary export from Japan to hit here. Japanese curries are similar to the already popular Indian and Thai curries, except that the flavors aren’t as complex, and they tend to be sweeter than spicy.
Local ska band Monkey will be celebrating their 18th year anniversary on Friday January 31st at the Blank Club. During these eighteen years, Monkey have released four full length albums, toured Europe twice (the States ten times) and watched the popularity of ska rise and fall a couple times over. And all the while they’ve diligently plugged away.
Espresso isn’t just a caffeinated base for concoctions of flavored syrups and whipped cream. Nor is it the most caffeinated type of coffee. However, in its simpler and more traditional forms, espresso is the star at Bel Bacio Italian Cafe
Goldilocks would be pleased by Sunnyvale’s Satkar. The restaurant may be tiny, but the size of its menu, not to mention the balance of spices in their homestyle North Indian cuisine, is just right. The flavors are strong, and prepared spicy or mild at the customer’s request, yet on my recent visit, I never found any of the food to be overpowering.
Avocados aren’t exactly typical in Indian cuisine—who’s ever heard of avocado vindaloo?—but California’s bounty of the rich, creamy fruit did inspire a dish at Rasam’s. The new upscale Indian restaurant in downtown Sunnyvale focuses on traditional Indian cooking techniques but uses many local ingredients.
When Lillie Mae’s owner Rhonda Manning opened a second location—actually right next door to her first restaurant—she not only decided to serve chicken and waffles every day, she made them the centerpiece of the new eatery: Lillie Mae’s House of Chicken and Waffles.
It’s a new eatery, but Iroriya draws on a traditional Japanese technique that goes back to meals cooked hearthside, over open fires. The restaurant specializes in Robatayaki, a style in which the food (mostly fish and veggies) is grilled over charcoal—and sometimes hay—on skewers.
