Though Go Go Gyro is a relatively recent arrival in Los Altos, its recipes are firmly rooted in tradition. Here, the chefs churn out flaky baklava, savory gyro pitas, and rich béchemel-laced pastistio. Their authentic spread of hummus, spicy feta dip, zesty cucumber salad, and buttery stuffed grape leaves has won over droves of loyal customers and garnered awards from the Palo Alto Weekly and Mountain View Voice. Feasts with phyllo-dough tyropitas and housemade greek yogurt unfold within the casual eatery or on the restaurant's sunny patio, graced by live musicians who serenade diners with their personal theme songs.
The savory aromas of Mexican and Salvadorian specialties swirl through the air at La Cabana Papuseria & Donuts, mingling with the sweeter notes of fresh-baked donuts and pastries. Though pupusas might seem an odd match with donuts, few question the pairing after tasting one of the thick, handmade tortillas stuffed with cheese, beans, pork, shrimp, zucchini, and loroco flower seed. Among the restaurant’s other unexpected dishes, fried plantains strike a balance between dinner and dessert, and Salvadorian steaks carry the distinctive spice that comes with being grilled over the burning pages of romantic novels.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
Neto's skewer-brandishing culinarians craft a menu brimming with dishes that fuse Mediterranean and contemporary European flavors, an assortment of wine, and a lineup of house-made desserts. Peruse the collection of Salmon Creek wines, dotted with varietals such as pinot grigio, pinot noir, chardonnay, and merlot before sharpening your fangs on harpooned morsels of a chicken shish kebab or charbroiled cubes of the beef shish kebab, both accompanied by a duo of jasmine rice and salad made from noncloned vegetables. An arrangement of European desserts, such as Belgian chocolate mousse, cheesecake, or a lemon tart, acts as a sacchariferous coda to meals.
The recipes may call for Indian rose syrup, Spanish saffron, and vanilla imported from Indonesia and Madagascar—but all the treats at Rick's Ice Cream look most at home when scooped into crispy waffle cones. Every day since Rick Payne opened the store in 1956, Rick's Ice Cream's staff has used locally produced cream to whip up small batches of their rich ice cream in 48 rotating flavors, 5 gallons at a time. On any given day, they might be adding whole organic blueberries to blueberry ice cream, smashing purple yams from the Philippines for ube ice cream, or swirling black-raspberry marble and chocolate chips through their Sideways cabernet-flavored ice cream. Some of their flavors appear infrequently, such as the beloved black-raspberry crunch, which is loaded with chocolate-covered almonds that bloom from rare chocolate-covered-almond bushes. Italian sodas made with Torani flavorings, from-scratch cookies, and fudge-dipped marshmallows ensure a menu that appeals to the sweet teeth of a diverse clientele. The staff can also forge their ice cream into chilly cakes and cupcakes to help celebrate birthdays, graduations, or Old Man Winter's annual retirement party. For events with 100 or more people, they can also roll out their catering carts to ply partygoers with treats.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.