The winner of Palo Alto Weekly's Best Breakfast award for more than 20 years, Hobee's remains a Silicon Valley institution where night owls and early birds flock together over generous portions of home-cooked delectables in a cozy, casual atmosphere. Browse the menu for a breakfast of three sweet-potato pancakes ($6.75), any of six hash-brown varieties ($7.97), or the Hi Hat Ommie—a combination of diced ham and jack and cheddar cheeses, with country-style hash browns hidden inside like human dignity inside a San Diego Chicken costume ($9.75). Otherwise, prop up eyelids with a simmering cup of Hobee's famous cinnamon orange tea ($2.35) paired with its equally famous blueberry coffee cake ($2.50). Late arrivals to Hobee's can still tickle their taste buds with a bouquet of options such as the honey-pineapple teriyaki salmon ($10.95), the grilled chicken with tropical fruit salsa ($10.95), or the Very Gouda BBQ burger piled high with caramelized onions, rich barbeque sauce, and a Wisconsin's worth of gouda ($9.25).
Owned by Turkish native Dino Tekdemir, Anatolian Kitchen skewers juicy meats and veggies to create dishes authentic to the central and eastern regions of Turkey. Curious diners witness the culinary commotion taking place in the open kitchen, the source of many alluring aromas including scents of fresh-made bread, dolma, and kunefe. Mood-lit tables make a comfy spot to munch on dinners such as the Doner kabob—rotisserie-cooked ground lamb and beef ($12.95)—or the Manti, which conceals meaty treasures inside homemade ravioli-style pasta ($13.95). For lunch, intrepid stomachs conquer Alexander’s Favorite—a mighty mix of ground lamb and beef slices over tomato-sauced bread cubes, accompanied by melted butter and yogurt ($12.95). During both lunch and dinner, Anatolian Kitchen's healthy wine and cocktail list allows guests to indulge in spirited celebrations over life's tiny and tasty moments.
Mediterranean Wraps serves up a menu of authentic creations for the forking, skewering, and of course, wrapping then vacuuming. Refuel with a refreshing falafel wrap rolled with Mediterranean salad, lettuce, and tasty tahini sauce ($6.15), or fork your way through the sea with a combo canoe floating in hummus, falafel, tabouleh, baba ghanoush, salad, dolma, and isosceles pita parts ($9.99). If you're dining in, allow the chefs to spear some minced lamb and beef for a slow-cooked kufta kabob ($11.99), or if you're sprinting through, grab a pint of freshly blended hummus to go ($7.50) and pair it with a side of savory shawarma ($5.75) for a picnic fit for an Ottoman Empire.
Bigger isn't always better. Just ask Ashwani Dhwan, the Sliderbar owner who prides himself on creating all-natural beef burgers that, while small, pack a serious punch. But beef isn't the only meat on the menu at this gastropub; other sliders call for housemade pulled pork, chicken and garlic patties, and balsamic-marinated portobello mushrooms. Joining this delicious lineup of snacks are barrel-poured craft beers and specialty cocktails.
A scattering of sidewalk tables introduces passersby to Zara Mediterranean Restaurant. Inside, large, spacious windows and opposing mirrors frame booth seating and dining tables, accompanied by a wood-accented bar set with high stools. Another outdoor space, an umbrella-covered patio, bookends the dining realm. But at all of these place settings, patrons feast on the same authentic Turkish and Mediterranean cuisine. Lunch and dinner menus catalog selections such as ali nazik—marinated cubes of tender beef atop a purée of grilled and spiced eggplant and bell pepper—or imam bayildi, a vegetarian mélange of eggplant, bell peppers, onions, pine nuts, pistachios, and raisins with or without sunglasses. In addition to the restaurant's ample in-house seating, they also offer free delivery to anywhere in Palo Alto on orders of more than $15.
Baklava's owner showcases his Turkish roots and passion for the country's cuisine with a sumptuous spread of tasty meze, colorful sauces, and juicy marinated meats. Starters of flaky pastry and flavorful baba ghanoush spread out on white tablecloths to prime appetites for Old-World Mediterranean flavors before patrons skewer beef, lamb, and chicken or joust for their date's honor with kebabs. A cosmopolitan m?lange of flavors and textures peppers the palate, with creamy yogurt accentuating meats and veggies alongside aromatic spices and rich tomato-based sauces. Baklava's captivating d?cor envelops guests in a rustic aura with murals of Turkish landscapes on the walls and high ceilings of timber beams, and an open kitchen invites diners to discuss Ottoman history with hardworking chefs.