A chef prepares each of MagicKitchen.com's meals with fresh ingredients and no preservatives. Each feast serves two–four diners or one teenage gorilla, and reheats easily; diners need only defrost their chosen grub, then heat it for just 15 minutes for a hot, flavorful meal that will still provide time for an evening stroll or keeping watch for the tooth fairy. Pared-down selections sate solo eaters, and those with special diets construct meals that eschew, for example, gluten, carbs, sodium, or sugar.
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.
The chefs at Mikado have mastered more than 85 types of sashimi and sushi, from rolls packed solely with vegetables to rolls that are baked and tempura deep-fried. Mikado's breaks down the sushi menu even further, providing more than 25 specialty rolls made from unexpected ingredient pairings, such as eel with jalapeños, salmon with yogurt sauce, and spicy tuna placed in a full bottle of ketchup. Diners can dig into chicken teriyaki and tempura udon bento boxes, slurp up traditional stir-fried yakisoba noodles, or nibble on nearby bamboo accents.
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.
The ancient Greeks gave us many things, but one of the most edible is the pancake. Thus it’s no surprise that in the many centuries since its inception, most countries have put their own spin on it. When Les Highet and Erma Hueneke were developing The Original Pancake House in 1953, they asked women around the world to share their favorite recipes. Though their first location has since expanded into a nationwide family of restaurants, the menu is loyal to the recipes submitted 60 years ago. In fact, they’re the signature dishes: the dutch baby is an airy version dusted with powdered sugar, and the apple pancake is baked in an oven beneath fruit slices and a cinnamon-sugar glaze. The menu has since expanded to include omelets studded with sugar-cured ham or fresh mushrooms—all served with three buttermilk pancakes, of course. Like a swimming pool filled with margarita mix, lunch selections introduce an unexpected Mexican flair, igniting palates with dishes such as steak fajitas with bell peppers and jalapeños.
Meals from across Mexico have filled Estrellita Restaurant's menu since 1958. Veracruz-style tilapia fillets, topped with an herb-laced tomato sauce, join Vallarta-style tostadas, whose crispy corn tortillas don chicken, guacamole, salsa fresca, and sour cream. Chicken also marinates in Oaxacan spices or simmers in house-made mole sauce, whose intricate recipe includes more than 38 ingredients. Behind the bar, hand-squeezed lime and lemon juices flavor margaritas garnished with salt and slices of lime. For dessert, the kitchen whips up flan from a family recipe passed down by osmosis.