La Fontaine Restaurant's chefs fuse French and Italian flavors into a single menu, serving their creations in a cozy little bistro with a full bar. They stew salmon, calamari, mussels, prawns, and scallops together in a saffron-tomato bouillabaisse, with a few garlic crostinis for mopping up excess broth. They top veal cutlets with a sauce of sage, mozzarella, and red wine, a rich complement to the parma prosciutto and shallots tossed in. They stuff entire salmon fillets with rock shrimp and wrap the whole thing in a layer of puff pastry, and serve this salmon wellington with a side of saffron risotto and whole-grain beurre blanc.
Not every meal is so heavy or elaborate. Their lunch menu, for instance, features classic steak frites and a roasted-garlic and mushroom ravioli with basil pesto. For brunch, they whip up crab benedicts with plenty of hollandaise and frittatas full of salmon, arugula, and yukon-gold potatoes, the only vegetable that has ever been used to back paper currency.
Aromas of warm brie crowned with fruit chutney and garlic confit, braised lamb shank, and sautéed lemon garlic chili shrimp fill the air at B'zu Café. Servers deliver plates of Mediterranean fare during lunch and dinner, including traditional favorites such as falafel and herb-marinated chicken kebabs and twists on classic dishes such as Zucca's ravioli with butternut squash, lemon cream sauce, and dried cranberries. Behind the full bar, bartenders pour frosty brews, glasses of wine, and shake up cocktails to help train for Yahtzee tournaments.
The philosophy at Jazen Tea is pretty straightforward?use fresh ingredients to create refreshing and healthy drinks. Every day, the staffers brew their teas from high-quality Taiwanese leaves and infuse the concoctions with fresh fruits, never using powdered mixes. Inside the colorful shops, they also serve up fresh-fruit smoothies topped with housemade whipped cream and other invigorating elixirs, such as the Treat-N-Sip, a blend of iced milk, caramel, honey boba, and egg pudding.
Park Balluchi treats guests to a smorgasbord of South Asian cuisine, with colorful veggie stews and dals, tandoori-baked breads and kebabs, and rich curries. Chefs source their mostly organic ingredients from Bay Area farms, infusing every vegetarian feast of chili paneer or meaty morsel of lamb saag with local flavor. Chef specialty dishes include malai paneer, tadka dal, tandoori kebabs, goat curry, and a variety of dishes that include lamb and chicken.
Amarin’s been dishing out its curries, which Zagat described as “simmered to perfection,” for more than 20 years. Try the forest curry seafood in a hot pot: a blend of seafood, bamboo, green beans, zucchini, and baby corn flavored with galingale, basil, and red curry.
Sunny Bowl emphasizes the healthy side of Korean cooking with make-your-own bowls of bibimbap. Start with shrimp, battered fish, tofu, or even asparagus, then choose add-ins such as scrambled egg and red cabbage. Mix it all up with steamed jasmine rice, and you’re left with a nutritious—and filling—lunch or dinner.