Restaurants in Fremont

Poor House's menu of Southern classics can scrub the hunger off any appetite. Start with a plate of blackened chicken wings (with celery and blue-cheese dressing, $8.25) before kicking off your shoes to jambalaya (simmering chicken and smoked sausage in a tomato-based Creole blend, $13.75) or crawfish pasta ($13.75). Sandwichers relish the flavors of a classic muffaletta's salami, ham, mortadella, provolone, and olive-salad mix ($10.50 for a half, $18.50 for a whole). Poor House is known for its seafood po' boys; try fried catfish, fried oyster, or fried or BBQ shrimp served on a french-style roll with homemade sauces, shredded cabbage, and pickles (each $9.25). Sweeten the meal with three freshly made beignets ($4.75) or sweet-potato fries sprinkled with cinnamon sugar ($4.75).

Morocco's Restaurant's chefs and owners have created a menu that embraces more than 200 years of Morocco's multicultural history. Boasting influences from across the Mediterranean Coast, the chefs craft dishes with flavors from countries as far away as India. Appetizers such as shrimp pil-pil or Moroccan-spiced roasted peppers simmer in zesty sauces, and entrees such as chicken kebabs, lamb and vegetable cous cous, and fresh fish filet all come covered in cilantro with sides of jasmine rice and vegetables.

However, food isn't the only tradition they brought from Morocco. The calendar of events features nightly live Moroccan music and belly dancing throughout the restaurant, and live acoustic guitar plays while servers freely pour the house sangria. Even blues music finds its place in the restaurant, with most songs inspired by a singer who dropped his kebab on the floor.

Blendz is a Best of the Bay establishment renowned for its commitment to energizing the public with healthy fast food served by healthy fast servers. Silverware picks up an especially demure sheen when graced by the popping colors and visibly fresh smells of the made-to-order salads, gourmet soups, and more that grace the pages of the menu. The Celebration Salad merges mandarin oranges, dried cranberries, garlic croutons, and crumbly feta under a veil of champagne dressing ($6.79), while the roasted turkey panino grills together sliced turkey breast, Monterey jack cheese, caramelized onions, and smoky sun-dried tomatoes ($6.99).

From the blossoming petals of Indian champa flowers comes an entire external hard-drive of cooking secrets that pack concentrated flavor and ebullient grace into modern Indian dishes. Gayot calls Junnoon one of San Francisco's 10 best Indian restaurants for its commitment to a dining experience surrounded by the warmly elegant ambience of terra-cotta walls, subtle ornamentations, and zero polterghosts. Junnoon's full menu of savory dishes invites soupspoons to bowls of cauliflower and ginger soup ($6) while diners clutch Darjeeling steamed wontons to their hearts before tearing open the pillowy dumplings of pork, green chilies, and garlic chili chutney ($8). Junnoon presents a medley of small-plate meals, featuring minty lamb kebab rolls ($10) alongside hearty entrees like Tamil chicken (sautéed with coconut, onions, curry leaves, coriander, and turmeric, $19) and sesame-crusted tofu with kokum sauce ($15).

Sonoma Chicken began dishing out flavorful fowl in its first restaurant in 2002, and it takes its name from the lauded California wine region and its own signature rotisserie dishes. Now with six locations and more forthcoming nationwide, the award-winning eatery still whips up each menu item from scratch while calling its culinary modus operandi "fast casual." Chefs cook new batches of rotisserie chicken every hour, hand-toss each salad, oven-fire each pizza, concoct sandwiches with homemade focaccia bread, and conclude meals with homemade desserts. A dining room and outdoor patio accommodate visitors, and Sonoma Chicken catering supplies its fire-grilled and specialty cuisine to groups of 10–200 feasters—the same range of people that might show up for a university symposium on talc.

The chefs at Mikado have mastered more than 85 types of sashimi and sushi, from rolls packed solely with vegetables to rolls that are baked and tempura deep-fried. Mikado's breaks down the sushi menu even further, providing more than 25 specialty rolls made from unexpected ingredient pairings, such as eel with jalapeños, salmon with yogurt sauce, and spicy tuna placed in a full bottle of ketchup. Diners can dig into chicken teriyaki and tempura udon bento boxes, slurp up traditional stir-fried yakisoba noodles, or nibble on nearby bamboo accents.