Restaurants in Morgan Hill

Burgers, breakfasts, hot dogs, and other classic diner dishes get a vegetarian spin at Dharma's Restaurant. The kitchen staff stocks the pantry with as many organic ingredients as possible, including grains, fresh vegetables, and soy-protein products that have not been genetically modified or ever seen by cows. For breakfast, organic tofu is scrambled with thai curry spices, kalamata olives, or pesto. Whole-wheat buns embrace burgers formed from tempeh or spicy tofu and topped with vegan cheese and soy mayo. Chefs create a map of international flavors by sautéing baked tofu with thai peanut sauce or salsa, or simmering the cubes in curry and serving with papadam. Most items have vegan alternatives available, and a separate menu highlights gluten-free recipes.

Sailboats skim across Monterey Bay under a sky dotted with gulls. This is the typical scene diners see at Wharf House Restaurant, whether they’re gazing out the dining-room windows or lounging on the rooftop deck. The coastal panorama perfectly complements the plates of prawns, crab, snapper, cod, and other freshly caught fish that ground the Wharf House's menu. Even breakfast is inspired by the sea: salmon scrambles, bay-shrimp omelets, and crab florentine help guests muster the energy to endure an afternoon of lounging on the beach. In addition to seafood dishes, the kitchen crafts filet mignon and grills chicken breast for hearty evening meals.

The dining room reflects the establishment’s penchant for the oceanic with life preservers, glass fishing floats wreathed in netting, and even an antique scuba-diving suit from the days before humans evolved their very own gills. In the summer, classic rock and blues artists entertain diners on the upstairs patio.

Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki.

Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.

From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon frosty foundations of creamy chocolate or vanilla soft serve, which swirl idyllically into cones, cups, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal surprise fillings of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.

Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast one-third fewer calories than regular smoothies.

The El Jardin story opens more than two decades ago, when the Delgado family first began serving authentic Mexican dishes at its festive, color-soaked restaurant. Today, Delgado family members continue to run the kitchen, folding locally grown produce, fresh seafood, and homemade salsas into dishes that have been lauded by Santa Cruz Good Times. Owner George Delgado's own mosaic artwork adorns the floors of the dining room, where vibrant paintings act as eye candy to accompany house margaritas, enchiladas, fajitas, and specialty dishes. Outdoor heaters warm diners seated on the expansive patio, which sits amidst a garden of plant life and songbirds that croon the lyrics to popular mariachi numbers.

Persian poets repeatedly referenced a mythical woman named Saaghi throughout their works. In addition to bearing and pouring wine, she typically represented beauty, kindness, and the physical embodiment of true love. Saaghi Restaurant House of Kabob's chefs draw inspiration from this name, sharing their passion for Persian tradition through the region's iconic cuisine. Saffron, dried mint, and closely guarded spice blends lend a perfumed elegance to the menu, which features hearty stews as well as skewers of lamb, filet mignon, or grilled vegetables.

Brown drapes line floor-to-ceiling windows in the dining room, allowing natural light and imported Persian sunshine to help an ornate chandelier and wall sconces illuminate the space. Although neutral tones and earthen tiles characterize most of the space, each table sports a small splash of color in the form of a single flower inside a glass vase.