At Wicked Woods, guests embark upon an interactive, Halloween hunt that promises plenty of tricks and treats. Visitors venture into the spooky foliage and stop at check points along the route, where they must perform various undead deeds, such as retrieving an item or face the wrath of a working guillotine. From Frankenstein's electric chair to the Phantom's masquerade ball, tricks abound and monsters lurk around every wooded turn. When attendees emerge from darkness, a swag bag of goodies awaits.
Meanwhile, what's swirling in the night at Goblyns Glen? Spooky spirits, werewolves, and?according to Sir Amiss Higglesbottom?a monster or two. As master of ceremonies of the Glen's monster safari, Higglesbottom alerts precocious guests of the monsters they may meet while trick-or-treating their way through an enchanted world of Halloween fun. Along the path, they encounter costumed characters, vendors selling snacks, and impressively elaborate Halloween displays that feature everyone's favorite holiday characters such as skeletons and pumpkins. The tradition is familiar to Oak Meadow Park, which has transformed into a magical, spooky wonderland every Halloween since 2008. While sweet aromas waft from various food booths, families hear recanted tales of ghostly lore and ogle interactive oddities. Those who visit on Saturday, October 25, will be treated to balloon twisters and a performance by Patrick the Magician.
In the 1920s, decades before it became The Cats Restaurant & Tavern, the Cats Roadhouse was known around town as a notorious speakeasy and bordello. The identity of the 19th-century building changed several times afterward, from realty office to gun shop to sporting-goods store, before reemerging as a tavern in 1967. These days, the renovated space pays homage to old-timey saloons?in the Wild West days of shot sheriffs and not-shot deputies?with touches such as stagecoach wheels and a curved mahogany railing from San Jose's oldest courthousek.
When it comes to food, however, the tavern adheres to a different tradition. The Cats stick to BBQ made by pitmasters who have all been certified by barbecue legend Paul Kirk. Cooks slow-smoke pulled pork and St. Louis ribs for at least six hours, plus sear chops and steaks?including a 16-ounce bone-in ribeye?over oak fire at up to 1,200 degrees. Local wine and craft beer complement succulent feasts, which unfold amid nightly live music; view the upcoming music calendar here.
Hult's Restaurant's owners and chef come from diverse backgrounds. Alexander Hult worked in his mother's restaurants between seasons as a professional hockey player. His wife, Sarah Chapman-Hult, is a vice principal now that she's passed on the title of Miss Nevada USA. Chef Jose Esparza learned the art of cooking from his grandmother and mother, along with the chefs he worked alongside at restaurant's such as Viognier and Madera. And together, they share a passion for farm-to-table fine dining.
The trio and their staff bring this ecologically conscious cuisine to tables for dinner and Sunday brunch. Chef Esparza creates a series of seasonal tasting menus, simply titled, Air Water Land Earth. Each menu includes five courses, with Land focusing on red meat, Air on poultry, Water on fish, and Earth showcases vegetables. Those looking to order off the menu can try his signature dishes, include octopus carpaccio with avocado puree and jalape?os and the Wagyu beef ribeye with corn puree and grilled asparagus.