Restaurant serves up tapas and entrees inspired by northern Spain’s Basque Country, such as sautéed shrimp, mussels, and oxtail stew
San Juan Bautista
Up to 35% off at Basque Matxain Etxea Restaurant
Matxain Etxea Basque Restaurant
San Juan Bautista
Up to 68% Off French-Fusion Dinner at Bijou Restaurant & Bar
Bijou Restaurant & Bar
Chicken with mango salsa, pork tenderloin with chimichurri, or sole with a mirabela sauce take center stage in this fusion culinary fete
Half Off at Sweet Pea's Cafe & Catering
Sweet Pea's Cafe & Catering
Sweet and savory crepes—filled with Nutella, poached eggs, salmon, or chicken—for breakfast and lunch
Up to 43% Off French-Italian Meals at La Fontaine Restaurant
La Fontaine Restaurant
Downtown Mountain View
Seafood pappardelle, free-range chicken cordon bleu, and portobello paninis at upscale French-Italian restaurant with a full bar
40% Off French Cuisine at Bistro Michel
Chefs craft elevated cuisine using fresh, local ingredients and French cooking techniques, such as duck liver mousseline and trout almondine
An elegantly unpretentious dining destination, Le Bistro treats a range of gracious guests to the work of executive chef Lance Hatcher, a well-seasoned chef with an eye for eclectic ingredients. Lance's varied menu combines French delicacies, such as escargot Bourgogne ($12) and creamy French brie ($12), with down-to-earth comfort food, such as deep-fried green beans ($10). The Thai chili glaze on the Tomahawk rib eye ($33) gives the axe to standard steak dinners, and the untamed wild Alaskan salmon swims obligingly through the current of cold citrus tabouli, lemon sauce, and Victoria Island asparagus ($27). For an unconventional poultry party, grab hold of the Southwest chicken and waffles, topped with maple and molasses spinach and polenta ($26), a pairing that is sure to please any breakfast or wedding dance enthusiast.
A neon-pink sign beckons diners into the Sweet Spot shop, where a counter stocked with colorful treats and toppings awaits. The staffers behind the counter adorn ice cream and frozen yogurt with fruit and candy as they keep an eye on the sweet and savory crepes that sizzle on grills. They also top off cups with boba tea and smoothies. Tabletops are scattered across the shop?s interior, where cheerful, checkered decor and an absence of wild boars squealing and knocking over chairs create a warm, comfortable atmosphere.
A native of Paris, Executive Chef Christian Nam-Hee sharpened his knife skills and his palate at l'Ecole de Paris des M?tiers de la Table. Today he lets his know-how blossom and wander in the kitchen of Bijou Restaurant & Bar, blending the culinary traditions of his homeland with the flavors found in northern California's seasonal organic ingredients. From his pans and cutting boards spring forth sweet-potato frites, quail stuffed with napa cabbage, and other dishes that embody the menu's inventive fusion spirit. To complement such an aesthetically poignant dining experience, the space itself?designed by DesignPlus's Pia Thomas?remains sleek and focused. The centerpiece is the bar, which glows a dreamy, iridescent amber that's complemented by ring chandeliers and absorbed by Italian leather chairs, a lounge area's plush velvet cushions, and tabletop black holes.
The expert crêpe-rollers at K's Crêpes & Café ladle organic batter onto the griddle, sizzle until golden brown, and adorn the ensuing concoction with savory toppings or house-made whipped cream. Delight a savory-toothed uncle with naturally gluten-free buckwheat crêpes such as the Chelsea, a delectable mound of chewy swiss cheese, sautéed zucchini, and crisp spinach ($6.95). Morning-time diners can wash down a whole-wheat sweet crêpe with a cup of Mr. Espresso and a dash of powdered sugar, or bite into the New England Revolution, which arrives laden with peaches, vanilla gelato, and chocolate sauce like a camel being ridden by Santa Claus ($6.75). Omelets ($4.50+), lunch-friendly sandwiches ($5.25+), and house-made soups ($3.50+) are also available throughout the day.
Yelpers give Sweet Pea's Café & Catering an average of four stars, and 90% of Urbanspooners recommend it.
Forget the days of using crêpes as tea cozies and pogs. Today's Groupon finds a new use for them—food. For $7, you get $15 worth of quality crêpes and treats at Bonjour Crepe Company in Cupertino. These francophone foodstuffs are served inside an accurate simulacrum of a French café, making it a great place to wear your beret, introduce your wife to your various mistresses, and ruefully observe how le mort adds a deliciously bittersweet edge to even the most sugary crêpe.
Executive chef Vanessa Dang follows up her first blockbuster of French-inspired Vietnamese dishes with this intimate sequel promising elegant small-plate options and explosive flavors. The menu pokes sleepy taste buds with shareable small plates such as maple-leaf duck-confit lettuce wraps ($9) and tuna-and-salmon poke with ginger, avocado, mango, and cucumber-and-tomato salsa ($9). Full-sized entrees combine intercontinental palates with mouth-warping orders of cumin-marinated jumbo prawns and garlic noodles ($16) or a rack of lamb marinated with Dijon-mustard peppercorn in a Bing-cherry reduction ($25). Fill out abridged meals with a glass from the saga-worthy, 150-bottle wine list or a sweet-tooth-regaling Fuji-apple-and-coconut egg roll ($8).
Little Red Bistro, an idyllic café splashed in vivid crimson accents, suffuses its intimate interior with eyelid-unfurling aromas wafting off three kinds of espresso. As the sun inches over the horizon and the boogeyman dives beneath the bed, the bistro’s chefs fold 17 kinds of crepes, ranging from sweet creations stuffed with peanut butter and jelly to savory pockets piled with green eggs and ham. Golden sear marks color seven piping-hot paninis that swaddle gourmet ingredients such as prosciutto, pesto, and roasted red peppers. Sips of frappes flavored with white chocolate and irish cream forge a fitting accompaniment to the café’s homemade desserts, which rotate daily.
At Mango Star, patrons can lounge on an outdoor patio while sipping sugary bubble teas, fruit-packed smoothies, and thin, flavorful crepes from a menu that overflows with coffee and café fare. Apply $6 per visit toward hot or cold blended tea ($2.75–$3.75), in flavors such as honeydew, jasmine green, and passion fruit, served with optional tapioca pearls freshly plucked from the mouths of seaside tapioca mollusks. Airborne forks can rip open savory crêpes with gusto, revealing chicken, tomato, pesto, and cheese ($5.95), or gourmet avocado, mushroom, onion, tomato, olives, and cheese ($5.25). Sweet crêpes arrive crowned with powdered sugar and whipped cream and boasting coats of strawberry nutella ($5.25), peach and ice cream ($5.95), and the sweet and tart trifecta of strawberry, blueberry, and raspberry ($6.50). Free WiFi and an outdoor patio let patrons browse favorite dog-fashion blogs while sipping espresso ($2.75+) and gourmet coffee ($1.50–$1.75).
Francophiles will appreciate Bistro Maxine's casual approach to dining, with pretention-free lunches and carefree dinners in the flavorful form of authentic crepes, soups, salads, sandwiches, espresso drinks, cocktails, and ice cream. Those hampered by hunger will find the pièce de résistance of soft, warm crepes freshly scooped from imported griddles. Whether savory or sweet, each crepe is stuffed with a winning combination, such as goat cheese, mushrooms, and spinach ($9); banana and Nutella ($5); or the devilish blend of sautéed apples, Calvados, and rich crème fraiche known as the Normande ($7). A number of Continental potables are on hand to escort eats down dappled gullets—sip a kir royal (blackcurrant liqueur and champagne, $8) or a glass of house wine ($7), or drown sober worries with a bottle of chardonnay or Cote du Ventoux ($19).
Some years ago, Muriel Loubiere was building an enviable career around New York City as the creator of a menu that had received the New York Times's coveted "Excellent" rating. And though she uprooted everything to relocate to California, one can't really blame her?she was in search of warmer climes, and Aptos's location beside Soquel Cove was a welcome reminder of her upbringing on the French Riviera. It was there that she opened her own restaurant, Au Midi, where she prepares dishes that elegantly fuse French and Californian flavors.
Parts of Au Midi's menu are steadfastly French, including a cassoulet made from Toulouse sausage and duck confit. But other dishes balance Pacific and Mediterranean elements, such as Californian mussels cooked with fresh tomatoes, brandy, cream, and garlic. Many of the dishes are made with organic produce from local farmers. Naturally, the wine list is split between French and Californian varietals.
Even after swapping coasts, Muriel's hardly lost any steam. She's currently listed in the Best Chefs America directory, a list that's compiled from interviews with other chefs and nominations by various culinary professionals and the raccoons that eat from the restaurants' dumpsters.
European, Southeast Asian, and American culinary traditions all influence the unique fusion recipes at Vo's Restaurant. Vegetables and rice get simmered in traditional clay pots and prawns and lemongrass are seared in woks; there's even a deep-fried catfish filet with ginger-infused nouc mam, a dip made from fish sauce. The dining room is as colorful as the dishes, featuring warm red walls, bamboo sprouting from tall vases, romantic lighting overhead.
La Sen Bistro blends culinary traditions from across the world, from Vietnam, to France, to sunny California. Split between reds and whites sourced from Californian and French vineyards, its wine list reflects the California-French cuisine emerging from the kitchen. Chefs coat duck breast in a honey-pepper sauce and craft a traditional French onion soup with garlic croutons and broiled ementale cheese. They also douse salmon in saffron sauce, pair garlic pommes frites with a ribeye steak, and fill a vegetarian lasagna with gruyere and eggplant, a tastier alternative to vegetarian lasagna made with oak leaves.
The two chefs at Cypress rely on more than following great recipes when crafting their fine French foods. They meticulously prepare every batch of béarnaise sauce and pot of coq au vin using sustainable, organic California ingredients as often as they can. They also take pride in their artful, festive presentation, serving their dishes tableside style on gueridons whenever possible and Cirque du Soleil style when they remember to bring their leotards. Servers, meanwhile, toss salads, sizzle up new york steaks with brandy, and ignite strawberry flambés.
Most people don't expect to identify their career path at the age of five. Jared Gallagher, Chez TJ's executive chef, is not most people. A second-generation chef, Jared started working in his father's kitchen at the age of five, and he knew he wanted to stay there. A sous chef at 19 and an executive chef by the age of 21, Chef Gallagher pursued a passion for French food by training at Le Cordon Bleu in Paris and London, an experience he parlayed into a stint in the kitchen of acclaimed chef Michele Bras. Jared was also raised to appreciate farming, fishing, and hunting, and Chez TJ—a Michelin Guide-rated establishment—reflects his early communion with nature. Each morning, Jared walks through the restaurant's 30'x50' edible garden, combing through beds of currant tomatoes, zucchini, leeks, arugula, and other fresh produce for ingredients to use on the custom, chef-prepared menu du jour. When possible, Chez TJ also relies on local farms and markets to supply their meat and other ingredients.
Housed in an elegant Victorian home originally built in 1894, Chez TJ boasts four distinct, cozy dining rooms that can be closed off for more intimate occasions. Guests are also free to roam through the garden to enjoy the scenery or brush up on their pollination skills.