Chef Anil Shahu draws upon 11 years of culinary experience as he seeks out seasonal ingredients and locally grown produce for his menu of hearty Indian cuisine. Although Anil mainly creates chicken and lamb entrees with aromatic blends of saffron, paprika, and cilantro, Novato Patch focused on the eatery's maritime offerings, claiming, "what sets Batika apart is a nice array of seafood dishes, especially dishes from Kerala, the garden state of India." These entrees include tiger shrimp with lemon pepper, salmon in coconut gravy, and fiery scallops sautéed with tomatoes, all made with the freshest finds from area's farmers' and merfarmers' markets.
The dining room's mottled walls sport woven clothing, fabric patches, and a line of framed mirrors, echoing the rustic flavors of the cuisine. Dangling pendant lamps and an elegant chandelier help to brighten up the room's burgundy-and-burnished-gold color scheme.
Chianti Cucina sees its creators pooling their varied talents together for an elegant dining experience. One of those talents just happens to be interior design, courtesy of owner Bonnie Robertson. The dining room exudes warmth, thanks to her vision of a floor-to-ceiling wine rack, community-table seating, and large mirrors framed with wood rescued from a Montana barn. Her husband, Mark, owned a restaurant in his native South Africa, making him the perfect complement to the eatery's other half. The couple have established Chianti Cucina as a place to explore innovative Italian fare and housemade recipes every day of the week.
Since 1981, Sam has steadily climbed the ranks in the restaurant business, moving from dishwasher and payroll manager to the owner of numerous restaurants, such as Henry's Burgers and Sam's Road House. In 2008, Sam opened Sam's Place, where he and his culinary team use non-processed meats, fruits, and veggies to craft home-style American dishes seven days a week. His chefs whip up breakfast items such as blueberry waffles and huevos rancheros all day. For lunch, they smother open-faced burgers with cheddar cheese and homemade chili beans; their dinners include American classics such as homemade meatloaf topped with homemade gravy. Meals unfold in a private banquet room, an outdoor seating area, an underground lair, or a cozy dining room, with seats next to the fire place.
Henry's Burgers delights diners with a menu starring thick burgers served atop fresh-baked, organic buns. Commence consumption with 1 of 16 specialty burgers ($5.99 a la carte; $8.99 with fries and a medium drink) such as a guacamole burger topped with jack cheese, or a western burger slathered with barbecue sauce, cheddar, a crispy onion ring, and bacon. Patrons can put their personal stamp on the succulent sandwich by upgrading buns with one of eight sauces ($0.50 each), six types of cheese ($0.50 each), or a signed photo of themselves, or by swapping out the all-beef patty for grilled chicken, turkey burger, veggie burger, or hand-battered fish filet. The addition of a fried twinkie ($2.39) or creamy, old-fashioned ice-cream float ($3.23) sweetly quashes any remaining hunger molecules.
Mandarin Restaurant is the brainchild of Benson Hong, and his vision comes to life each day with the help of his family. According to PacificSun.com his son, Raymond, helps in the dining room, while wife, Lily, aids in the kitchen. The menu however, is the masterwork of head chef Rei-Li Lin, and blends Hunan, Shanghai, Canton, and Szechuan styles of cooking. It features many dishes made by dim sum "master" Li-Feng Lin, who makes her own dough from scratch to craft her delicacies. The duo utilizes local, farm-fresh poultry and meat, fall-off-the rack lamb, noodles, and even marinated jellyfish to augment their traditional Asian dishes. And when ordered 24 hours in advance, the talented chefs can even cultivate complex gourmet presentations of dungeness crab, peking duck, or the food section of tomorrow's newspaper.
The architects at Red Boy Pizza hand-build each pie from the ground up, starting with a sourdough crust. From there, they add a saucy scaffolding made from hand-picked California tomatoes, with windows and portals of toppings ranging from salami or clams to french brie cheese. Browse the menu to decide between a specialty 'za or create your own. For patrons who don't care for pizza, or circles, Red Boy Pizza hosts a bevy of other foodstuffs including pasta, made-to-order salads, sandwiches, and specialty dishes.
Kenneth Drew knows what it is like to cook for people with exquisite taste. Drew, who is now the chef at Rickey's Restaurant & Bar, says he has worked in the kitchen at the famed Hotel Del Coronado and personally cooked for Bill Clinton.
His food shines beneath the golden chandeliers at Rickey's Restaurant & Bar. On Fridays and Saturday nights from 7 p.m.–10 p.m., when live jazz musicians take the stage, light dances across drum shells and the bodies of guitars. Shoots of steam bloom from dishes crafted with ingredients from small local growers. Pan-seared scallops land at tables wrapped in bacon alongside parmesan corn grits and sautéed bok choy, and creamy risotto brims with white corn, green peas, and cherry tomatoes like a farmer’s list of emergency contacts. Chefs dry rub and slowly roast prime rib, and waiters help make selections from a list of wines, spirits, and beers from brewers including Moylan’s.