At La Salsa, we bring the real taste and flavors of Mexico to life. Our open and inviting kitchen atmosphere, friendly staff, fresh ingredients, freshly prepared food and our amazing salsa bar filled with unique salsas that let our customers explore for themselves a multitude of ways to make our good food great!
At Chef's Experience China Bistro, patrons scan a formidable menu of Chinese fare in a dining room expansive enough to house a waterfall and a fig tree. Visitors converse between warmly lit walls of orange and mustard as they prime palates with starters such as chicken lettuce wraps, a trio of delicate fried pancakes enveloping smoked salmon and avocado. In the seafood chow mein, fried noodles do their best to mimic eddies swirling fish, shrimp, and scallops together with seasoned vegetables. A curried blend of hot Singapore-style noodles fresh off the wok cushions shrimp, chicken, vegetables, and egg, and the mango chicken situates simmered mango and vegetables beside morsels of poultry sautéed in mango sauce. Like a really lazy Susan, the restaurant's list of California wines rotates monthly, filling glasses with evolving selections of merlot, cabernet sauvignon, and chardonnay.
A native of Paris, Executive Chef Christian Nam-Hee sharpened his knife skills and his palate at l'Ecole de Paris des Métiers de la Table. Today he lets his know-how blossom and wander in the kitchen of Bijou Restaurant & Bar, blending the culinary traditions of his homeland with the flavors found in northern California's seasonal organic ingredients. From his pans and cutting boards spring forth sweet-potato frites, quail stuffed with napa cabbage, and other dishes that embody the menu's inventive fusion spirit. To complement such an aesthetically poignant dining experience, the space itself—designed by DesignPlus's Pia Thomas—remains sleek and focused. The centerpiece is the bar, which glows a dreamy, iridescent amber that's complemented by ring chandeliers and absorbed by Italian leather chairs, a lounge area's plush velvet cushions, and tabletop black holes.
The kitchen maestros of Bombax Bar & Grill sate patrons seeking a square meal during breakfast, lunch, or dinner with a lengthy menu of comfort fare. Warm up cuisine crushers with the fried pickles ($4) before affixing mitts around the chicken-salad sandwich ($6) dotted with toasted walnuts, fresh herbs, and dried cranberries. Culinary architects can draft their own half-pound burger ($6.50+) with buttresses of guacamole, columns of grilled ham, and honorary statues of Joe Montana. In the evening, tables sag beneath hearty entrees of homemade meatloaf ($12.95) or turkey and gravy ($12.95) served with mashed potatoes and fresh vegetables of the day. Morning munchers fuel up for the day with the juicy steak and eggs ($10.50), french toast ($5), and a cup of Seattle's Best coffee ($2) that awakens sluggish gray matter faster than an earbud alarm clock.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
At Something Sweet, bakers whip up a spread of gourmet confections, including fresh-dipped caramel apples covered in toppings such as M&Ms and walnuts. They also craft turtles, peanut-butter cups, and rocky road squares for desserts, special occasions, or to fuel chocolate-powered locomotives. When it comes to cupcakes, they keep it simple, whisking together a slew of sweet batters that include red velvet, chocolate, and yellow cake.
Favorite Indian Restaurant serves up lamb, chicken, and seafood prepared according to Northern Indian traditions. In the kitchen, cooks season vegetable biryanis with saffron and assemble plates of hot and spicy chicken vindaloo served over potatoes. Lunch and dinner buffets provide a spread of all-you-can-eat fare, letting indecisive patrons get a taste of everything without taking the trouble of licking all the dishes at nearby tables. The restaurant also packs up its food for take-out, delivery, and catering.