The traditional Filipino dish of crispy pata is nearly always "pure pork bliss," according to Saveur, but the version at Patio Filipino is a cut above: it's “the best I've found,” writer David Bolosan says. To create the dish, pork foreshanks are simmered, slathered with fish sauce, and then deep-fried for a crispy coating. It's a three-step process perfected by Patio Filipino's head chef, a Manila native with both Spanish and Filipina heritage. It's no wonder, then, that the kitchen incorporates ginger, miso, and other Filipino ingredients into their tapas menu. Diners can wash down these shareable dishes with one of the restaurant's own wines, or clack their empty plates together like castanets to accompany the painting of a flamenco dancer gracing the dining room.
The expert protein wranglers at Carroll's Meats delight patrons with lovingly sliced deli meats and a history that stretches back nearly a century. This Groupon can be redeemed at the deli counter for half a dozen delectable cold cuts, including blackened tri-tip beef, barbecue roast beef, lemon-garlic turkey, peppered turkey, roast turkey, or sausages, allowing patrons to stock up on materials for making sandwiches at home or sewing duvet covers out of meat slices (prices vary by availability and season).
Run or Dye is making race running a little more colorful, one major city at a time. This 5K is divided up into four separate courses of varying lengths, each designated by a separate color??which also reflects the color of safe, eco-friendly powered dye the participants get splashed with. At the end of the race, they'll cross into the aptly-named Dye Zone?a polychromatic free-for-all, where fluorescent color is thrown freely from all sides, allowing runners to splash their fellow runners or get colorful revenge on their friends, family members, and any cranky art-history teachers that happen to be walking by.
Unlike some races that rank runners by time, Run or Dye only measures success in color and fun. While the safe-to-eat dyes should wash out of clothing, runners are encouraged to wear things they don't mind getting dirty, preferably in white, gray, or another neutral color to give the dyes maximum visibility.
Half deli, half coffee shop, and dressed to the nines in sports memorabilia, Smackers was founded in 2014 by a guy who loved sandwiches and was tired of working in the tech industry. After retiring from his job, he opened Smackers and turned it into exactly the kind of place he'd want to hang out in. As it turns out, lots of other people have the same tastes.
Today, Smackers thrives by putting subtle, inventive spins on classic deli sandwiches. The results are glorious to behold: a steamy pulled pork sandwich, a cheesesteak covered in Tapat?o hot sauce, a turkey-bacon sandwich layered with creamy avocado. Aside from the specialty sandwiches, Smackers specializes in hot dogs, gourmet coffee, and hot dogs dipped in gourmet coffee (the last of which is an off-menu creation).
The mouthwatering scent of barbecue smoke is responsible for luring many first-timers into Island Fire BBQ at the Spot, a restaurant located beneath the historic Campbell Water Tower. That savory scent drifts from the eatery's kitchen, where chefs prepare smoked meats, buttermilk fried chicken, and seafood specialties such as barbecued Tomales Bay oysters. But these heaped plates of southern cuisine aren't the only reason to stop by; relax with a beer on the huge outdoor patio, dance it out at the onsite music venue, or partake of the 62 feet of HDTVs that broadcast the big game for sports fans or professional athletes who enjoy watching themselves on television.