Morocco's Restaurant's chefs and owners have created a menu that embraces more than 200 years of Morocco's multicultural history. Boasting influences from across the Mediterranean Coast, the chefs craft dishes with flavors from countries as far away as India. Appetizers such as shrimp pil-pil or Moroccan-spiced roasted peppers simmer in zesty sauces, and entrees such as chicken kebabs, lamb and vegetable cous cous, and fresh fish filet all come covered in cilantro with sides of jasmine rice and vegetables.
However, food isn't the only tradition they brought from Morocco. The calendar of events features nightly live Moroccan music and belly dancing throughout the restaurant, and live acoustic guitar plays while servers freely pour the house sangria. Even blues music finds its place in the restaurant, with most songs inspired by a singer who dropped his kebab on the floor.
After working as both a Silicon Valley engineer and sushi chef, Tony opened his eponymous restaurant, serving up homestyle favorites such as pulled-pork sandwiches topped with cabbage, barbecued ribs that can be paired with sweet-potato waffle fries, and fried chicken breast on sourdough with a special sauce made of mayonnaise, sesame, and fish egg. Diners can conclude meals with gelato in more than a dozen flavors, including pistachio, strawberry, and mocha chip.
Frankie, Johnnie & Luigi Too! has been a classic Italian eatery since 1956, from the family-style meals and traditional dishes down to the red-checkered tablecloths. The building that houses its original restaurant in Mountain View has been around since the 1920s, and it has vacillated from a speakeasy to a coffee shop to its current state as a friendly Italian restaurant. At each of the company’s five locations, chefs masterfully toss pizza dough in the air to create specialty pies such as the vegetarian fantasy or seafood ecstasy, piled with scallops, shrimp, clams, and high concentrations of euphoria. The intoxicating aromas of garlic and marinara waft through the air as families and friends enjoy meals of house-made meatballs, New York-style Italian sausage, and veal scaloppini.
The dough wizards at Papa John's create circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Ever since Baskin Robbins began its dessert fashion show in 1953, more than 1,000 original flavors have delighted tongues, 31 at a time. With the ice creamery's iconic pink sampling spoons as a guide, customers can taste-test as many as they like, whether it's a classic flavor such as a scoop of rocky road in a cup ($2.39) or waffle cone ($3.18), or a seasonal offering such as Winter White Chocolate—white-chocolate ice cream loaded with chocolate-covered cherry pieces and a cherry ribbon. As the current flavor of the month, Winter Chocolate Marshmallow borrows the flavors of hot chocolate strewn with fluffy marshmallows and whipped cream.