With 40 years of sandwich-making expertise, Togo's gives party planners an extensive catering menu from which to choose their spread. Sandwich trays ($45 regular size, feeds 10), the Endless Combinations platter ($65, feeds up to eight with 16 half sandwiches of four different varieties, plus a regular salad), and a 3- to 8-foot Party Footer (feeds up to 32 people; prices vary depending on sandwich type and size) will supply sustenance for Valentine's Day group gatherers, enthusiastic Presidents' Day celebrators, and supporters of early-February professional American football championships.
Beckoning to diners with a casual elegance, Patril Bistro & Catering serves up a rotating menu of made-from-scratch fare. The bestselling braised short ribs dazzle diners with braised beef, garlic mashed potatoes, fresh veggies, and a drizzling of shiitake-mushroom glaze ($23). Mouth must-haves include the shrimp scampi ($18) and the Bianca pizza, a thin-crust creation drizzled in olive oil and topped with mozzarella, sautéed mushrooms, caramelized onions, sliced prosciutto, and arugula ($20 for a 13-inch). Or heat up chilly tooth caves with the warm spinach salad, a mix of sautéed mushrooms, sun-dried tomatoes, applewood smoked bacon, and delightfully crumbled goat cheese, finished with a splash of balsamic vinaigrette ($14).
Helmed by executive chef Don Schoenburg and pastry chef Christi Carter, The Lido Deck harnesses fresh ingredients from local farms and farmers' markets, creating tongue-toppling dishes. Pamper your palate with delectable appetizers, such as the spinach salad, a mix of strawberries and goat cheese with toasted pecans and a balsamic honey vinaigrette ($12), or seared foie gras, which is escorted to the table dance by pain perdu, pineapple, and star anise ginger broth ($18). The braised rabbit entree comes paired with sautéed asparagus tips, rabbit jus, and white truffle foam ($27), while the infamous half-pound elk burger is a stacked combination of remoulade sauce, braised lamb belly, and wild boar bacon, topped with tres leche cheese and a duck egg ($15). Like the flailing arm of Arsenio Hall, the culinary lineup rotates frequently; if any aforementioned menu item is not available, an equally succulent bite will surely be standing in its place.
At Freshii, diners graze on a diverse menu of healthful fare sourced from farms that use environmentally responsible growing methods and fair labor practices. A warm tortilla guards hoards of inventive flavors in the Asian-inspired Bangkok burrito, which drapes mushrooms, bean sprouts, and grilled chicken in the same warm peanut sauce that rains down from the skies of its namesake city.
Tutti Frutti’s self-serve yogurt ($0.37 per ounce) represents a healthy and delectable alternative to heavy ice cream and deep-fried sticks of butter. Get your fruit fix with tart flavors such as pomegranate, acai berry, and the aromatic lychee, or opt for something on the creamy side. Cappuccino diehards will scramble to sample its yogurt counterpart, and pistachio’s distinctive flavor will bring back memories of that magical summer spent toiling on a Turkmenistan pistachio farm. Finally, adorn your edible artwork with a sprinkling of some of Tutti Frutti's delectable toppings. Health nuts can keep it ab-tastic with mango and blueberries, and more experimental eaters can transform their yogurt into a battlefield on which chocolate chips face off against their natural enemy—coconut.
In 1969, as San Francisco’s hippies espoused their progressive ideas, the Hoskinson family stuck to the traditions of the Old World as they set foot in the kitchen of their new restaurant, Spaghetti Bender. Today, the family’s stock of classic recipes helps Executive Chef Alphonso Gomez craft more than 15 pasta dishes, ranging from pasta tossed with italian bacon and green peas to spinach tortellini stuffed with ricotta. For carnivorous appetites, Alphonso dishes out portions of chicken marsala and veal parmesan, as well as shrimp and scallop entrees whose preparations change monthly in accordance with new recipes scribbled onto each full moon. Diners can enjoy their entrees à la carte or accompanied by soup, salad, and garlic bread as complete dinners. Meals can unfold inside Spaghetti Bender’s dining room, which retains the old-school decor from its 1976 remodeling, or on its alfresco patio, which keeps diners entertained with a pair of televisions.