At Osteria Italiana, no detail is small enough to escape the team's attention, not even the height of the Caprese salad: it's served as a carefully balanced tower of alternating tomato and mozzarella slices drizzled in balsamic vinaigrette. The detail-oriented eye behind that appetizer—and the restaurant's other Italian classics—belongs to Chef Michael Zampitelli, previously of La Tavernetta. His vision is also evident in dishes such as linguine with calamari and the shrimp risotto, in which fish and rice strike a delicate balance just like they did back in the ocean. His sensibility even shines in simpler lunchtime paninis such as the grilled chicken, mozzarella, and shallot vinaigrette, a favorite he brought over from La Tavernetta.
Colorful lights, live music, and the smell of churrasco beckon passersby into Andres Carne De Tres, where chefs recreate the bold flavors of South America. Appetizers, such as empanadas dunked in a housemade sauce and guacamole made tableside, kick off meals before the real treat: platefuls of pork loin, skirt steak, chicken, ribs and fresh seafood—all cooked Colombian style. Patrons can order their own individual helpings from the menu—which includes items such as paella and chicken-and-mushroom crepes—or share a Tejarrilla Andres platter packed with enough Colombian chorizo and smoked pork ribs for two people or one pet bear. As the night rolls on, the dance floor tempts guests out of their seats with neon lights and live music crooned from a nearby stage.
As a child, Gene Davidovich delighted in the robust aromas of baked bread. It wafted from his Grandma Zoya's kitchen, where the future entrepreneur eagerly observed old-fashioned preparation methods and tasted generations-old recipes. Today, Gene hand rolls and kettle boils fresh bagels every morning to honor his grandmother's legacy, and, according to ABC News, his are some of the few bagels to sneak seeds onto both sides.
Although bagels—prepared in flavors such as blueberry and pumpernickel—may be the main attraction at this Woodside bakery, they certainly don't hog the spotlight. Born from real yogurt, butter, and flour, tins of kosher, handmade muffins accompany artisanal breads prepared from ancestral recipes that, like the music of date back to 600 AD. For Francophile sweet teeth, the store's exclusive line of pastries from the Bridor company in France come straight out of the oven every morning.
Chefs at Drunken Fish Sushi Lounge adorn sushi rolls with white blossoms and shape green wasabi into clean-edged leaves on the edge of white plates. In their signature sushi entrees, chefs take artistic liberties with familiar sushi forms, combining fresh mango with lobster salad and avocado to form bold, flavorful rolls. Inside the kitchen, flames lick crispy sea bass and red-snapper entrees before they head out to tables to join plates of desserts such as mochi ice cream, banana tempura, or fried plates.
When naming their restaurant, the Iglesias family wanted find a moniker that reflected their bold take on traditional Mexican cuisine. What they found was “adelitas,” a historical term used to describe females who served as soldiers, cooks, and nurses during the Mexican Revolution.
Though their menu brims with innovative dishes such as fried pork chops marinated in tamarind sauce, they also serve traditional plates such as carnitas Don Julio. The roasted pork dish is served with tortillas and a secret sauce whose recipe is protected by a force field surrounding the kitchen.
At La Flor, chef Viko Ortega has created a balance of Mexican, French, and Italian flavors, preparing Oaxaca-cheese pizzas alongside quesadillas with marinated pork. Entrees rotate seasonally, but have included braised lamb shank in Mexican spices and jumbo shrimp with corn-scampi sauce.