In the Tao Restaurant kitchen, chefs labor over stoves during the three-day process of crafting housemade noodles and broth for their authentic Japanese ramen dishes. Iron grills sizzle with the meats and seafood of Japanese teppanyaki and teriyaki entrees, and sushi chefs slice up colorful maki rolls, adorning them with flourishes of cucumber flowers, slivers of radish, and intricately sculpted dollops of wasabi. Servers bear plates out into the dining room, where sunlight pours in through towering windows onto sleek tabletops. Nearby, pots of bamboo shake gently as though they were caught in a ge
For Avi and Michaella Ben-Ari, opening a restaurant was an obvious step to take together. Avi's keen mind for business and his entrepreneurial experience, coupled with chef Michaella's degree from Tadmor Culinary Arts school in Tel-Aviv, made for a natural partnership. With the goal of introducing area diners to the warmth and hospitality inherent to Middle Eastern dining rooms, the Ben-Aris and their staff fill the restaurant with the aromas of handmade dishes and photos of each diner's grandmother. They make all of their Levantine staples from scratch, crafting them only with organic vegetables and meats. In the bustling kitchen, chefs eschew canned and frozen ingredients for healthful ones such as fire-grilled eggplant, antibiotic- and hormone-free chicken, and freshly diced tomatoes and cucumbers.
Home of Chicken and Waffles is an upscale '60s-themed diner with a full bar of specialty cocktails to complement the menu of hearty comfort fare. As chefs load Southern-style or gravy-smothered chicken onto plates next to signature waffles, Motown grooves fill the dining room?unless it's Sunday, when gospel music reigns. Homestyle sides such as grits, greens, and candied yams trim plates of crispy chicken. The kitchen prides itself on using fresh ingredients?real milk and cheese make the mac 'n' cheese creamy, and real beans prove tastier than holographic beans. Every dish is named after a member of the owner's family, who gaze down on patrons from vibrant portraits behind the counter.
Fuchsia and blue lights cast cream curtains and plush white couches in the last shades of sunset. DJs reinforce the feeling that a thrilling night is just falling by spinning pulsating electronica. The murmur of conversation drifts from the lounge-like dining area to a sushi bar, where chefs twist together maki with white tuna, snow crab, tobiko, and smoked sea salt. Towering stalks of bamboo sway overhead, as though one has traveled to the east or at least sleepwalked into a panda enclosure.
In the kaleidoscopic glow of ubiquitous neon lights, a bartender stirs blood orange vodka martinis for four guests at a table laden with tapas dishes. A DJ from Las Vegas spins progressive house music, sending bass thrumming through the entire club. This is a nightly scene at the ultra modern Redux Lounge, which gracefully blurs the line between hot nightclub and elegant tapas restaurant. In the afternoons before Redux shape shifts into a club, the kitchen grills seafood, tapas, and kebabs, often pairing them with one of Redux' house wines or martinis. At 10:00 p.m., the party starts. Disc jockeys fly in on magic carpets from LA, Las Vegas, San Francisco to spin tunes spanning the last 70 years of pop music. Redux' intelligent LED lighting system syncs up with every syncopation, flashing over the dance floor to the beat of the music. Outside on two heated outdoor patios, barkeeps mix gourmet cocktails for lounging guests. The kitchen stays open until close (2 a.m.) to fuel private parties in VIP areas and excited cheers in the sports lounge. Caterers also rush out through the bustling lounge, toting drinks and food to special events.
Cafe Duzni is located along the beautiful busy town of Walnut Creek, California. We serve fresh homemade fare that is both, health conscious and delicious. Our hearty sandwiches are made with only the choicest meats and fresh vegetables. All of our breads are freshly baked.