Dishes of salmon tartare and bacon-fried rice glide through the dining room of The Red Crane, as if imitating the flight of the restaurant's namesake. They land atop crisp white tablecloths, which cover tables dotted with glowing tea candles. In the kitchen, chefs prepare other contemporary renditions of classic Asian cuisine, using traditional recipes to create teriyaki sauce and enhancing other dishes with modern design principles. Brimming with tuna, salmon, hamachi, and three types of vegetables, the chefs' signature rainbow ceviche is more colorful than a sunset during a paintball tournament.
The philosophy at Jazen Tea is pretty straightforward?use fresh ingredients to create refreshing and healthy drinks. Every day, the staffers brew their teas from high-quality Taiwanese leaves and infuse the concoctions with fresh fruits, never using powdered mixes. Inside the colorful shops, they also serve up fresh-fruit smoothies topped with housemade whipped cream and other invigorating elixirs, such as the Treat-N-Sip, a blend of iced milk, caramel, honey boba, and egg pudding.
Anyone yearning for Hawaii’s balmy breezes might do well to visit J & J Hawaiian Barbecue, a Cupertino eatery where cooks prepare classics such as Kalua pig and loco moco—the medley of rice, hamburger, and egg that’s ubiquitous throughout the tropical state. The menu also reflects Hawaii’s strong Asian influences with dishes such as teriyaki rice and chicken katsu. Diners can sip Hawaiian Sun beverages in tropical flavors such as green tea-lychee or guava nectar.
Picture in your mind a buffet. You're probably not thinking of locally grown vegetables and homemade soups, but that's exactly what you'll find at Fresh Choice. The restaurant essentially redefines what a buffet can be, filling tray after tray with organic produce and made-from-scratch entr?es. Much of what you'll find is culled from Fresh Choice's very own 100+ acre farm, whose owners pride themselves on growing sustainable vegetables and crunchy salad crutons.
When Mike and Fera Hasemi were conceptualizing their restaurant, they knew they wanted to focus on the Persian recipes so intrinsic to their heritage. And they did just that at Arya Global Cuisine, transforming Middle Eastern ingredients into colorful dishes such as pomegranate-pistachio meatballs and the VegeTower?layers of mushroom, spinach, eggplant, tomato, and rice drenched in saffron-yogurt sauce. There are plenty of kebabs and polos (rice dishes), too, which makes it all the more curious when you arrive at the pizza section, available at the Redwood City location only.
No, Arya doesn't serve only Persian food?Mike, who is also the executive chef, spent time studying in Italy, so he devoted a considerable portion of the menu to pizza and pasta dishes. Whichever culinary style guests choose to order, they may be having their dinner during a show, as weekend nights find belly dancers or Persian singers entertaining the crowds.
Joel Gomez and Jim McAlpine founded 1-2-X-U to be a place where snowboarders, surfers, and skaters could come to find the gear they need to do what they love?as well as hoodies, beanies, and sunglasses for everyday life. They've stocked up on classic and innovative equipment, with snow boots and bindings stacked near racks of hoodies, outerwear, and jeans. Shoppers can snap up pairs of Dragon, Electric, and Von Zipper sunglasses to shade their eyes, or inspect skateboards from Santa Cruz, Enjoi, and Flip. The knowledgeable staff can help beginners determine what they need.