Fitness guru Kristen Horler developed Baby Boot Camp after she gave birth to her first child and realized the lack of appropriate prenatal and postnatal training programs currently available. The stroller-based fitness classes are designed to help moms get fit in a supportive and empathetic environment, combining strength-training exercises, cardiovascular drills, Pilates, yoga, and ab work. Eliminating the need for a babysitter and facilitating familial bonding, students are encouraged to bring along their new bundle and even use the stroller as a resistance tool. To ensure your utmost safety, all instructors are highly trained and certified, and the boot camp's structure abides by the guidelines of the American College of Obstetrics and Gynecology and the American Council on Exercise.
The winner of Palo Alto Weekly's Best Breakfast award for more than 20 years, Hobee's remains a Silicon Valley institution where night owls and early birds flock together over generous portions of home-cooked delectables in a cozy, casual atmosphere. Browse the menu for a breakfast of three sweet-potato pancakes ($6.75), any of six hash-brown varieties ($7.97), or the Hi Hat Ommie—a combination of diced ham and jack and cheddar cheeses, with country-style hash browns hidden inside like human dignity inside a San Diego Chicken costume ($9.75). Otherwise, prop up eyelids with a simmering cup of Hobee's famous cinnamon orange tea ($2.35) paired with its equally famous blueberry coffee cake ($2.50). Late arrivals to Hobee's can still tickle their taste buds with a bouquet of options such as the honey-pineapple teriyaki salmon ($10.95), the grilled chicken with tropical fruit salsa ($10.95), or the Very Gouda BBQ burger piled high with caramelized onions, rich barbeque sauce, and a Wisconsin's worth of gouda ($9.25).
At Southern Kitchen, guests may find themselves surrounded by fans in San Francisco Giants gear devouring old-fashioned breakfast and lunch food and chatting with the friendly owners, the Thompson family. Mike and Rose Thompson, both Giants fans themselves, took over the venue in 1993, recruiting their sons Mike and Ed to help them on the staff. Their down-home hospitality and comfort-food specials soon drew hungry groups to the roomy, semicircular booths, and amid the friendly chitchat, both Mike and Ed met their future wives.
This same neighborly vibe persists in the dining room today. To complement the quaint ambiance, the breakfast and lunch menus stick to delectably traditional cooking methods. Produce arrives at the kitchen daily, every egg is fresh off the farm, and baked goods—from biscuits to muffins—are housemade. Guests can indulge in chicken-fried steak and signature sausage gravy at any time of day as the kitchen never stops serving breakfast, and every weekday lunch plate includes a cup of housemade soup. Personal touches also speak to the eatery's down-home credo; for example, children can order their pancakes in the shapes of cheerful bunny rabbits or their favorite spherical planets.
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.