Castro Street eatery Honeycreek serves up specialty desserts, traditional Taiwanese cuisine, cocktails, and tea in an elegant lounge setting. Seated in plush purple chairs, guests can savor specialties such as pork pot-stickers or Hainan-style noodle soup made with chilled, poached free-range chicken and aromatic spiced stock. There are more than 200 types of specialty drinks, including milk teas with bursting boba. Finish your meal with the house specialty, melt-in-your mouth shaved snow in flavors such as green tea or chocolate.
After working as both a Silicon Valley engineer and sushi chef, Tony opened his eponymous restaurant, serving up homestyle favorites such as pulled-pork sandwiches topped with cabbage, barbecued ribs that can be paired with sweet-potato waffle fries, and fried chicken breast on sourdough with a special sauce made of mayonnaise, sesame, and fish egg. Diners can conclude meals with gelato in more than a dozen flavors, including pistachio, strawberry, and mocha chip.
A joint venture by AOL and Stanford Student Enterprises, Ground Up satisfies hard-to-please palates with painstakingly crafted cups of local, artisanal coffee from the Blue Bottle Coffee Company. All of Blue Bottle Coffee's beans are organically grown without pesticides and are shipped to suppliers within 48 hours of roasting, ensuring each drink is fresh, flavorful, and free of boring stories about its brief success on Star Search. Because they hold their drinks to such a high standard, Ground Up’s staff take care to prepare each brewed potion with the extra time needed to make every sip exceptional, providing patrons an opportunity to warm up their mouths on a full menu of flaky croissants, fresh sandwiches, and Strauss organic ice creams.:m]]
The French word douce translates into English as "soft" or "sweet," and that’s exactly the type of confectionary reputation that Douce France’s founders intended to build when they opened their shop in 1981. The two bakers moved to the area from France and, more than 30 years later, continue to share an extensive list of European–style confections with their patrons. They make each item from scratch and oversee each stage of production: preparing the dough, baking it properly, and presenting it artfully. Their specialties include lemon bundt cakes, chocolate éclairs, napoleons, tarts, marzipan cookies, danishes, scones, and savory quiches, which is French for keychains.
In the days before baguettes were popularized as day-old jousting batons, the dignified breadform was utilized as a sandwich vessel. To preserve the antiquity of the baguette, the friendly bakers at Cocola fetch them straight from the oven on a daily basis and build graspable sandwiches of the highest quality, such as the albacore tuna nicoise (with a lemon vinaigrette, $9.90) and the hearty grilled eggplant (with fresh veggies, mozzarella, and an olive oil and balsamic blend, $9.90). A sandwich is an intelligent way to get the hunger ball rolling down the hill until it crashes into an array of sweet menu treats. Indulge in tri-colored mousse cups ($4.60) and whipped and stacked hazelnut cakes ($4.60), or nourish your petite palate with pear tarts ($2.80) or bite-sized tiramisu ($3.10).
The bakers at this classic European-style bakery abide by a “slow proofing” technique that adds a rich, slightly-sour taste and rustic quality to their famous bread. The European-inspired patisserie also serves coffee, buns, and desserts such as a chocolate-caramel tart that Mercury News-dubbed “out-of-this-world.”