After marinating some beef tenderloin with galangal herb, chef Richard Yu finishes off the succulent cut with a sweet-and-spicy cambogee sauce. This signature dish is emblematic of the China-born cook's creative work at Mosaic, where his Asian-fusion and American meals stand out with locally grown produce, hand-cut meats, and fresh seafood. He also puts his unique stamp on other classic Eastern and Western dishes, such as his orange chicken with sun-dried mandarin-orange peels and his 8-ounce salmon stuffed with crab, shrimp, and cheese.
To complement Chef Richard's cuisine, bartenders craft a variety of hand-shaken cocktails such as Mosaic's signature Mosaic-Tini, a blend of muddled strawberries, simple syrup, and organic riesling. Many of those cocktails come spiked with house-infused vodkas, and other imported liquors also stock the bar alongside wines and domestic and imported beers.
Meals unfold on Mosaic's outdoor plaza or in its chic lounge inside the historic Four Points by Sheraton San Jose Downtown hotel, which affords stunning views and often hosts late-night entertainment. A nightclub sets up residency Thursday–Saturday nights, and jazz musicians improvise their way through tunes in the dining room each Friday and Saturday.
Rosie McCann's specializes in twists on traditional Irish fare, tweaking classic Celtic dishes and drinks in a traditional pub setting. The menu showcases plates of irish nachos, sliced spuds slathered in jack and cheddar cheeses, olives, fresh salsa, guacamole, sour cream, and jalapeños. The Americanized version of shepherd's pie simmers grass-fed Humboldt beef and vegetables in a rich irish stock before adding a helmet of mashed potatoes au gratin. Heftier appetites can get satisfaction with bangers & mash, a Celtic take on the English classic, that douses irish sausages and garlic mashed potatoes in Guinness gravy. 10 premium imports or 4 microbrews stand ready on tap, and malt mixologists also pour specialty beer drinks such as the Black Velvet, a whistle-whetting blend of Blackthorn hard apple cider and Guinness.
The dining room echoes the colors of the Irish flag, with burnt-red walls and bright-green stained-glass windows. Guests can cozy up in plush booth seats bedecked in plaid and gaze at glass chandeliers that hang from the ceilings as they sip on mimosas or savor lunch and brunch fare.
In 1976, educator, musician, and kinesiologist Robin Wes longed for a children's gym that prioritized personal growth over competition. Unveiled at a time when physical-education classes pushed students to focus almost exclusively on winning, Robin's program was swiftly adopted and is now used in more than 300 Little Gyms worldwide. Robin still pens original music to accompany lessons, which engage whippersnappers aged 4 months to 12 years with gymnastics, dance, karate, and parent and child activities.
Each of The Little Gym's classes introduces simple movements that sharpen motor skills and set brains whirring, allowing kids to progress at their own pace until they can finally build a computer out of macaroni and glitter. Staff members strive to build a base for lifelong social skills and self-assurance with each exercise, including activities rooted purely in fun, such as summer camps or birthday parties, which helped The Little Gym to earn title of #1 Birthday Chain in Parents Magazine.
Recently profiled by The Atlantic for its members' innovative inventions, TechShop’s supportive community of inventors, artists, technicians, and alchemists share their excitement about the next big idea in an environment limited only by their collective imagination. The 17,000-square-foot smorgasbord of inventive creativity beckons people of all skill levels to its DIY confines, where members can wield tools not found in most private workshops, slicing through steel with a plasma cutter or accessing 3-D design software to finally realize the goal of crawling inside the Internet. Hands-on classes jump-start creative juices, introducing students to vocational skills including welding, soldering, and woodworking. Neophyte inventors aged 12–17 are welcome but must be accompanied by a parent or guardian to ensure they don't break physics.
SF Mixology founder Shawn Refoua blended his experience as program director and a student of behavioral psychology into an academy that brings bartending methodology and cocktail mixology into the 21st century. With an eye toward libation history, the school's interactive classes range from basic and advanced mixology courses to in-depth lessons on specific liquors and the evolution of the cocktail through the 14 years of Prohibition and the decade when swizzle sticks were outlawed. Each class complements the goals of cocktail party hosts, as well as aspiring or continually learning bartenders, who can learn and practice essential behind-the-bar techniques while brushing up on flavor theory and emerging recipe methodologies. Held in the vibrant Infusion Lounge, the laid-back classes include plenty of sample sips and enthusiastic toasts to newfound friends.
Weak bodies are whittled into lean, muscular fighting machines as instructors at American Kickboxing Academy (AKA) teach the martial arts styles used for UFC competition, self-defense, and overall conditioning. Men, women, and kids train in the company of students such as professional fighter Cain Velasquez and instructor Daniel Cormier, a former Olympian. AKA splits its MMA, jujitsu, and muay thai kickboxing classes among four facilities, with group-training sessions and private professional sessions taking place in modern training studios with heavy bags, speed bags, and Olympic-grade mats. The Hillside location also features a professional-size ring for sparring or marriage-proposal practice, and the two-story AKA headquarters on Realm Avenue highlights an MMA cage, TRX suspension room, and cardio theater stocked with StairMasters and Jacobs Ladder machines.