Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
The stout, mottled brick front and black and white striped awning of BFC Cajun Seafood's storefront conceal the carefully crafted and spicy Cajun fare waiting inside. Bone-in catfish fillets come on sandwiches or as part of fried-fish plates sporting rich batter with an extra crunch that frequently alarms local seismologists. Beneath the glittering shell of a glass counter, an array of fresh-baked homemade pies and cakes divest themselves of single slices or travel whole to patrons' homes packaged in carry-out orders.
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.
At Bobby’s Krazy Krabs, the chefs embrace both Cajun and Filipino cuisines’ love of bold flavors and multitude of seafood options to create their eclectic menu. They specialize in pork and seafood dishes, serving up the entire fish for a meal for two to four patrons or one homesick shark looking for a light dinner. They season their freshly caught crawfish, deep-fried wings, and calamari in Cajun, lemon-pepper, or garlic-butter sauces, with the ability to alter the spice level. Channeling Filipino flavors, the chefs offer traditional entrees such as oxtail in a thickened peanut sauces and milkfish served with salted eggs and mango.
When a 13-year-old Isadore Fang began washing dishes at a Sunnyvale restaurant called The Bold Knight, he had no way of knowing he would later own the sink where he performed his humble duties. Eventually, the ambitious restaurateur would own multiple establishments, including The Rendezvous in Fremont and Isadore's, his labor of love since 1989.
There—together with his wife and co-owner Laurel—Fang leads a dedicated staff whose attention to detail earned praises in a 2008 article in the Record. Courteous servers top white-clothed tables with fresh seafood and certified Angus steaks alongside traditional Italian pastas. Semiprivate booths let couples share intimate conversations or the complimentary cheese fondue and warm french bread served with every dinner upon request. Between sips of wine from an extensive list, diners can glance toward the elevated stage where live musicians occasionally play. Alternatively, admire hand-painted murals on the walls, one of which depicts the tranquil, seaside village where Leonardo da Vinci invented the olive-oil mister.
Outside the restaurant, the Fangs' emphasis on serving others carries over to charity work: they have been featured on ABC News10 for helping to send food packages to American troops.
The titular clay ovens at Bombay Clay Pit turn out plates of still-sizzling traditional Indian dishes. The menu boasts an array of options, from the tandoori chicken—baked to a deep red from the fragrant marinade—to bowls of creamy coconut lamb curries. To help sop up the spiced sauces, guests can choose from a variety of naans such as the kashmiri naan stuffed with raisins, nuts, cherries, and coconut, and the keema naan stuffed with spiced ground lamb.