Determined to produce menu items made from the best all-natural ingredients possible, Swiss Delices bakes its decadent dainties without the use of preservatives, high-fructose corn syrup, or fruits that aren't pesticide-free. When available, the pastry shop supports local growers to craft its made-from-scratch goodies, which has been a great boon to the Bay Area's struggling cupcake farms. Guests can kick-start their mornings with butter croissants ($1.95), pecan sticky buns ($2.95), blueberry danish ($2.75), or apple strudel ($2.80). Swiss Delices offers freshly brewed organic coffee to help frosting-filled mouths regain flexibility. Linzer cookies ($2.25), fruit tartlettes ($3.95), and Zeus's Sin ($3.50), butter cookie shells that gently cradle the Grecian god's Achilles heel—hazelnut ganache—are all baked from scratch daily. For those who favor salt over sugar, there is a savory selection of sandwiches, such as goat cheese and pesto ($6) and curried chicken with pineapple ($6.50), to appease multi-tiered appetites. Today's Groupon is good for everything on Swiss Delices's menu, and the staff will gladly hand out gift cards to those who don't spend their entire balance in a single visit.
The chefs at Genghix Asian Fusion craft a menu of attractive dishes that explore the intersection of Japanese, Thai, Chinese, and Korean cuisines. Start a meal by toppling a savory tower of sashimi-grade tuna tartare ($8) hewn from bricks of spicy tuna and mortared with wakame seaweed and avocado. A vast range of entrees sate a panoply of possible hankerings, with dishes such as the spicy, deep-fried Warrior chicken ($10) and the onion-bedecked Bouncing filet mignon ($16). The garlic-black-pepper tilapia ($15) chromatically complements a side of sautéed greens and rice, just like a cyan wall enhances the hue of a hamster's violent red eyes. A legion of nimble-fingered fish-rollers handcrafts nigiri ($4+) and maki ($4+) rolls, as well as more elaborate Chef Special rolls with majestic aliases such as the Lion Queen ($12), Godzilla ($14), and Loco Ninja ($8).
For more than nine years, certified massage therapist Michelle has trained her hands to seek out soreness and tension buried deep within clients’ musculature. She uses carefully practiced techniques, such as the luxuriating strokes of Swedish massage, the circulation-stimulating manipulations of lymphatic-drainage massage, and the closed-fist raps that bring unclaimed wishes within your grasp. Add-ons such as heated river rocks, skin-nourishing salt glows, and foot soaks enhance her massage sessions, delivered as clients stretch out under a plush comforter in a room imbued with the warm, soft glow of a jar of fireflies.
Molten dark chocolate. Long-stemmed never-frozen strawberries. A dusting of coconut flakes. At HerBerries, confectioners put thousands of fresh berries through this process, alternating between types of chocolate and toppings such as sprinkles, candy bars, and nuts. Their more gourmet varieties call for rum or tequila-infused berries, coffee or cheesecake flavors, and sprinkles and edible glitters customized to match the colors of a wedding party or favorite supernova.
Chef Clive opened Sweet Fingers as an homage to his grandmother, Aunt Lu, who taught him about food, hospitality, and perseverance. He spent his early years in Jamaica learning recipes and life lessons in her kitchen after she took over her husband's fruit-selling business following his death. Building on that robust culinary education and inspired start, Clive moved to New York City at age 18 and went on to graduate from culinary school.
Eventually he worked his way up to the role of supervising chef during a 10-year career at the Marriott hotel. But his career’s turning point came in 2003, when he relocated to California and met the woman who would become his wife. That’s when the pair founded Sweet Fingers, giving locals a bar and eatery that now shines a light on Aunt Lu's recipes and the love she taught Clive to cook with.
By all accounts, Chef Clive has done his grandmother proud. Matthew Stafford of the East Bay Express praised the "juicy" jerk chicken and "creamy" fried plantains, adding that "the escovitch-style snapper, curry goat, brown stew chicken, and braised oxtail are uniformly rich, spiky, and tantalizing." Inside, the yellow and royal blue walls boast Jamaican flags and pictures of the island, and the bar serves a large assortment of cocktailsthat are no less colorful. Patrons also flock to the cozy spot for entertainment that includes live reggae, as well as open-mic nights filled with poetry and music, which often consists of impromptu compositions about intense feelings for the food.
After sharing the basketball court with Wilt Chamberlain and Guy Rodgers while playing for the San Francisco Warriors, Al Attles became the head coach in the 1970s—one of the first African American coaches in the NBA—leading the team to a 1975 championship. His current endeavor, which he began in 1995, pleases crowds in a different way with Al Attles' California Cheese Steaks, crafted in an authentic Philly style similar to those from his native East Coast. Inside the restaurant, sports memorabilia adorns the walls and the menu with items named after athletes including the Mully sandwich, named after Chris Mullin, and the Destroyer burger, christened with Al’s own nickname. Cooks grill the chopped steak with sliced cheese, in addition to crafting more health-conscious fare such brown rice bowls packed with vegetables, grilled Alaskan salmon, and miniature food pyramids