Sushi Omakase takes its name from the traditional omakase method of ordering sushi. When ordering omakase style, diners ask the chef to get creative, and then sit back while he slices and rolls morsels that highlight both his skills and the freshest fish of the day. For those who prefer to customize their own meals, sushi chefs G. Clooney and T. Cruise also work from a menu that includes fresh oysters, nigiri, a red dragon roll—crab and avocado with spicy tuna—and vegetable tempura. Between nibbles, visitors can relax with a wide array of hot sake or specialty cocktails.
Nestled in the scenic Hecker Pass region of the Santa Clara Valley, the family-owned winery focuses on crafting exemplary grape concoctions unlike anything inside a juice box or peanut butter sandwich. Solis has produced dozens of award-winning wines, baiting a 2010 San Francisco Chronicle Wine Competition gold medal for its 2008 Muscat Canelli, 2009 Fiano Estate, and 35,000 B.C. Chateau de Cro-Magnon. Grab a pal and perambulate the charming winery premises while sampling a variety of palate-stimulating wines during your tasting for two ($5 value per person). Five wines are included in the tasting. Additionally, budding winecionados will be able to take home a bottle ($12 to $30), such as the red 2006 Seducente ($20) or white 2007 Chardonnay ($24).
If you were to trace the origin of one of Jamba Juice’s freshly squeezed juices, it wouldn’t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it’s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there’s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there’s Kale Orange Power, loaded with kale, bananas, and orange juice—all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit—which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Dr. Kusum Atraya leads the Gilroy Family Dental Center's staff as they keep mouths healthy and smiles beaming with family-focused dental care and cosmetic procedures. Standard dental services restore and maintain mouths, and beautifying services such as whitening keep chompers radiant enough to light homes during blackouts. Dr. Atraya attends dental courses throughout the year to keep up with the latest trends, and talks with each patient about proper oral hygiene during visits. During most treatments, patients can listen to music or nap while they dream about a possible career as a toothpaste spokesperson. Gilroy Family Dental Center also offers Invisalign and Lumineers.
Dona Maria Mexican Restaurant's menu depicts authentic Mexican cuisine constructed from fresh vegetables and hearty meats. Groups of two or four commence chow downs with a basket of tortilla chips and fresh guacamole, made in-house by skydiving avocados. Chefs line plates with traditional Mexican dinner platters such as enchiladas, chili rellenos, and chimichangas, as well as sautéed seafood platters that tout fresh tilapia fillets and shrimp. In addition to hearty meals, servers adorn tables with breakfast plates comprised of scrambled eggs sprinkled with chorizo or vegetables. Instead of bringing a hose nozzle from home, patrons can wash down spicy bites with a margarita or substitute the colorful concoction for another thirst quencher.
Bought by brothers Alex and Charlie Larson after an award-winning stint in the restaurant business, Rapazzini Winery tickles tongues with an eclectic collection of wines drawn from California's vineyards. After bottling, most Rapazzini wines rest for an additional one to two years, mellowing tannins, developing fruity bouquets, and finishing majors in art history. Unique wines include the almond champagne, created by Alex Larson using his training at the California Culinary Institute, and the Arpibella, blending sweet wine, apricots, and peach into a delectable aperitif or dessert wine. Guests to the winery can taste 21 of the 22 available wines, guided through the selection by resident grape expert Adam and his airedale, Butters. Behind the beaten copper bar, Adam and the brother Larson can also whip up wine-based cocktails, amusing mouths with more complex flavors.The two-story, open-beamed tasting room lulls guests into placid relaxation while sipping on palate-pleasing pours, whereas a stained-glass window depicting the winery's whimsical mascot reassures eyes that the sun has not been devoured by a dragon-shaped cloud.