The Alameda Sun named Mona's Table the 2007 Fearless Fork Award winner for it's warm eggplant sandwich, panini, bread pudding, beef stew, vanilla-brined pork-loin sandwich, and green-goddess dressing. The East Bay Express also reviewed the restaurant and Yelpers give it a four-star average.
Boats slowly glide across the blue water of the Oakland-Alameda Estuary, their white sails puffing and billowing in the gentle breeze. Some dock in guest berths reserved for guests of Pasta Pelican. With its windows overlooking the water, this restaurant provides the perfect location for gazing at the passing vessels or shouting at the seagulls for refusing to wax your boat.
Inside, glowing embers flicker from the dining room's stone hearth, lighting the dark wood tables where guests savor classic appetizers or soups, such as the clam chowder. Pastas dressed in rich sauces or tender cuts of veal, chicken, and seafood make up the main course. Each Friday night, live musical performances draw crowds to the dance floor in Pasta Pelican's lounge as bartenders pour glasses from the extensive wine list.
Shawn Shay grew up on the East Coast, feasting upon that region’s sandwiches, which rely heavily on meatballs, steak, and other meats. His future wife, Wendy, was enjoying California-style sandwiches, sprinkled with emerald fistfuls of veggies. In Shay’s Café, the two now combine their culinary passions beneath the eatery’s blue and gold walls, which glow in the natural light from floor-to-ceiling front windows. The light pierces the steam that rises from soups wrought from adventurous ingredients such as kaffir lime leaves, leeks, and fresh asparagus. The menu divides signature sandwiches by coast, with Eastern favorites including philly cheese and Western options laden with pesto, brie, and grilled salmon. Glasses of beer and wine form toasts, plinking occasionally like a xylophone player with only one mallet.
Notes of roasted garlic, pesto, and feta intertwine with fresh pastas, seafood, and veal, launching aromatic dispatches from Zeytini's kitchen. Beneath the steam floating off simmering wine sauces, Mediterranean influences slip onto plates to introduce hummus, meat kebabs, or grilled fezzes. The dining room’s red and gold draperies cinch together against canary-hued walls, and paintings of the Italian countryside preen beneath arched wooden frames. Warm breezes tug at diners lounging beneath periwinkle umbrellas on the outdoor patio, and a clay-tile awning hangs over guests perched at the bar and protects them from Bacchus' efforts to rappel into drinks.
The chocolatiers at Anthony's Chocolate Dipped Fruit combine the juicy sweetness of fresh fruit with the silky richness of chocolate. Confectioners submerge berries, cherries, pineapple, and other fruits into white or milk chocolate, and upgrade classic caramel apples by dipping the treats in chocolate and walnuts or nuggets of solid gold. Customizable gift baskets come loaded with seasonal fresh fruits, chocolate-dipped fruits, and savory goods such as Gouda cheese, crackers, and mixed nuts. Anthony's also offers themed gift boxes for special occasions such as birthdays, baby showers, and British bank holidays.
For 26 years, Yumygurt Frozen Yogurt has swirled sumptuous peaks of frozen yogurt alongside an array of Lappert's ice cream, sweet smoothies, and other icy treats. Nineteen yogurt flavors fill cups ($3.25—$4.65) with classic tastes, including swiss chocolate and original tart, as singular flavors such as banana cream and peanut butter keep taste buds on their toes. Several sugar-free varieties lighten sucrose loads, forging a health-minded treat similar to the chocolate jacuzzis at the end of every marathon. Once flavors are selected, an array of 18 toppings crown frozen confections with choices such as chopped nuts, chocolate chips, and strawberry sauce. Locally made Lappert's ice cream also caps cones with 16 scoopable flavors as straws sip sweetness from frozen drinks and specialty coffees.