Prestige Auto Gallery's professionally managed Parts and Service Departments are open extended hours to accommodate our customers' busy schedules. You can drive home with confidence knowing that should your vehicle ever require service, you can rely on our highly acclaimed service department to protect your investment.
Venezia is a locally owned and operated restaurant now in its 30th year, serving up delectable Italian fare for lunch and dinner. Kick off a memorable meal with house-made potato chips ($7) topped with reggiano and served with white truffle oil, or nosh on olive-oil flatbread ($9) flanked with an entourage of Licini sopressata salami, olives, and baked goat cheese with roasted garlic. Entrees include the spaghetti carbonara ($16), which tosses bacon with egg and chili flakes, and the malfatti hand-cut pasta ($17), which incites tongue tapping with a harmony of porcini and crimini mushrooms along with roasted tomatoes, vermouth, and cream. Satisfy an entire battalion of sweet teeth with desserts such as the Madagascar-vanilla-cream custard ($6.50) sprinkled with braised blackberries and strawberries and the bittersweet chocolate-mousse torte ($8) crowned with raspberry coulis and whipped cream.
Platano elevates the traditional Salvadoran pupuseria with a menu that includes full entrees as well as an assortment of Central American beers. An array of pupusas ($2.50 each) stuffs its thick corn-masa tortillas with a bountiful harvest of ingredient combos, including pork and cheese and cheese and loroco—the official vegetable of Salvadoran librarians. Dinner bells herald the arrival of such entrees as the pan-fried shredded beef of the carne desilada ($12), whose succulent kaleidoscope of eggs, tomato, onion, and bell peppers adorns plates properly. The chefs also output a combination of stewed potatoes, carrots, and green beans in the papa guisada ($11), which swarms vegan-inclined taste buds with a concoction of Salvadoran spices. All dinner plates arrive with two handmade corn tortillas as well as a customer-dictated helping of rice and bean preparations.
Meridian's seasonal menu draws inspiration from global bar bites made from all-natural and locally grown ingredients. Start with an order of bacon mac ‘n’ cheese with buttered panko ($8) or the almond-breaded cod fingers served with jalapeño tartar sauce ($12). For a refreshing post-triathlon meal, opt for the togarashi ahi-tuna niçoise salad with capers, tomatoes, Humboldt fog, and sesame-orange vinaigrette ($14) or quell carnivorous cravings with an all-natural beef burger served with cheddar or blue cheese ($9). The grilled bangers and mash ($13) will evoke sweet childhood memories of playing hopscotch outside the smoky pubs of Bangladesh and also will serve as a delicious stomach stretcher for a third course of sticky toffee pudding ($6) or a house-made ice-cream sandwich with mocha sauce ($6).
The atmosphere at Edoko contrasts sharply with what you might expect from a buffet. The walls are lined with natural wood accents and overhead, paper lanterns hang from thin wooden beams that slant at angles. The family-owned restaurant serves sushi buffet and traditional sashimi and Japanese cuisine, using natural ingredients including organic greens and fresh seafood from local shrimp forests.
The cooks at Belli Osteria understand that good things come in small packages. Throughout the year, they rotate their selection of fillings for their signature raviolis with luxurious ingredients such as salmon-belly confit, roasted beets with goat cheese, or duck. Along with these hand-folded creations, they prepare braised meats over polenta and offer a selection of house-made desserts, including a molten chocolate cake with crème anglaise.
The tastefully designed dining room was crafted with rustic and environmentally-friendly salvaged materials, including pine bleachers from Kansas and redwood fence boards from Mendocino. Bright-red walls juxtapose with exposed-brick columns and rustic wooden tables.
When you take a look at Turkish Kitchen’s menu, you’ll find familiar offerings such as kebabs and falafel. But your eye might also linger on intriguing items ranging from Turkish-style calzones stuffed with spicy lamb to iskender, a dish made from bread cubes blanketed with shaved doner, tomato sauce, and butter. Chefs use traditional Turkish recipes for everything they prepare, including a rotating selection of daily specials. Be sure to save room for the baklava, which East Bay Express named the best in the area thanks to its “butter-soaked phyllo, thick chunks of roasted pistachio, and a plentitude of honey saturating every supple layer.”