The robust dinner menu at Ristorante Il Porcino showcases the chefs' passion for natural ingredients and authentic Italian cuisine. Save fruit from the ignominious demise of being tossed at a clown with the prosciutto melone, which pairs fresh-cut melon, thin slices of prosciutto, parmesan cheese, and balsamic vinegar ($7.95). Pasta plates such as the vegetarian-friendly ravioli alla crema di noci tuck spinach and ricotta inside pillows of homemade ravioli beneath a blanket by a walnut cream sauce ($10.95). Meat-seeking mouths can nosh on the vitello de la casa ($13.95), with prosciutto and fresh mozzarella cheese nuzzled alongside hefty sautéed veal medallions opulently torn from rappers’ necklaces. Walls lined with shelves of wine selections surround patrons with vine-grown meal-pairing options.
Chef Chu, Master of Chinese Cuisine
If charismatic chef Lawrence Chu isn't greeting guests as they enter his Los Altos restaurant, he's likely in the kitchen preparing delicacies such as tea-smoked duck, chilled Sichuan-style garlic chicken, or live Maine lobster in rice-wine sauce. His hospitality and culinary expertise have won much praise, including metroactive's 2013 award for Best Chinese Restaurant in Silicon Valley.
An Incomparable Feast
Throughout the years, Chef Chu's has become a hot spot for VIP diners. "When the late Steve Jobs was creating Apple, he was a Chef Chu's regular," wrote one San Jose Mercury News journalist. Other regulars include tennis star Serena Williams, San Francisco 49ers quarterback Steve Young, and former Secretary of State George Shultz, who called Chef Chu's preparation of peking duck an "incomparable feast."
Diego Abeloos of the Los Altos Town Crier scribed an article about Village Kebab that sums up the eatery. He explained how after investing more than a decade owning an Italian restaurant, Aziz Dogan decided he’d be better off sticking with what he knows. The native Turk now presides over Village Kebab, a Mediterranean-style eatery where diners can dig in to wraps, tabbouleh, and of course, kebabs. Dishes are prepared by Nilgun Boyar Dizon, a European-trained chef who looks to use organic ingredients whenever possible. Abeloos went on to detail her variety of desserts, from traditional baklava to an interpretation of the arabian concoction künefe, which entangles a sweet cheese in thin angel-hair pasta.
Ristorante Bella Vita's chefs carefully craft Italian cuisine to emulate that of their homeland, authenticating meals by baking thin-crust pizzas in brick ovens and dousing gnocchi in homemade pesto sauce. And the food isn?t the only feast the restaurant provides: the space itself, which includes an ample patio and robust, private event-ready wine cellar, gives diners plenty to feast their eyes on with sumptuous Renaissance-style sculpture, painting, and architectural details. In the lounge, every table is adorned with hand-painted tile mosaics that pop against the hand-brushed images of the Italian countryside. Rounding out the space, the private wine cellar?complete with brick archways and towering stacks of fine wines?also boasts a water heater that hisses out Venetian love songs on command.
Sunlight pours through the large windows of Maltby's Restaurant, illuminating the wood accents and English-pub-inspired decor that populates the restaurant’s spacious bar and dining room. But, even as the interior screams "authentic pub," the menu slyly mouths "eclectic cuisine." While traditional pub dishes such as fish 'n' chips and beer-battered onion rings comfort tongues with familiar flavors, other dishes work with less predictable tastes. Beds of fries welcome dashes of gourmet ingredients, including grilled jalapeños, sun-dried tomatoes, feta cheese, and sea salt infused with chipotle and truffle oil. All-natural Niman Ranch beef patties cozy up to buns in each of the pub’s burgers, and large salads sport only locally sourced, organic leafy greens. The restaurant's tavern specials mix it up by serving steaming plates of barbecue baby back ribs and spicy risotto jambalaya, whereas the weekend brunch menu pairs classic English and American breakfast platters with tequila sunrises, bloody marys, and Pimm’s Cups.
Mikado serves traditional Japanese fare with several seating options. There's a sushi bar up front with a view of the big screen TV, tables along the wall, a tatami room that seats 8 and an upstairs room that seats 15. The lunch bento special is popular and comes with a huge amount of food, including a California roll, chic