A single weathervane squeaks as it sways in the breeze atop a peaked roof. Below it, a building dating back to 1948 houses Montclair Bistro amid fieldstone and brick pathways created in french provincial style. At 7 years old, future chef and owner Henry Vortriede began his cooking career by thumbing through culinary magazines and preparing meals for his family of eight. After going on to earn diplomas in food and wine at Le Cordon Bleu and L'Académie du Vin in Paris, France, he honed his skills as a chef in several French restaurants and created chocolate art showpieces at the Hyatt Regency in San Francisco.
Today, as owner and chef at Montclair Bistro, Vortriede draws on his culinary background to create a rotating menu that includes organic chicken scaloppini sourced from Petaluma Farms, duck-and-wild-mushroom quesadillas with brown-butter chestnuts, and thick, double-cut pork chops with sweet-potato-apple pancakes. Another menu of brunch fare combines traditional favorites such as scrambled eggs with black truffle and eggs benedict with lobster cake.
Vortriede's taste is on display not only on plates but also on the restaurant’s walls, where elegant painted canvases hang. Two hundred bottles of wine stand nearby on storage racks inside walk-in glass covered with the pressed noses of oenophiles. The decor, which includes dark carpeting and dark chairs, white-linen-covered tables, and flickering candles, helped earn the restaurant OpenTable's 2012 Diners' Choice award for romantic restaurant in East Bay.
Souley Vegan's proprietor Tamearra Dyson uses techniques she learned from her family in Louisiana to subvert that idea that healthy, vegan eating lacks flavor. She dredges tofu in a southern-style batter that mimics fried catfish and fashions a menu that appeals to meat-eaters and vegans alike. Tofu also gets dressed in BBQ sauce in burgers and tossed in sweet and sour and green peppers. Tamearra and her kitchen staff put a vegan spin on a roster of Southern classics, such as potato salad with black olives following a family recipe three generations old, as well as mashed potatoes drenched in vegan gravy made like her mom did. The eatery's mac and cheese made with yeast-based, non-dairy cheese earned it accolades from the East Bay Express, which said that it "is so perfect a substitute to its dairy-based kin that it leaves the eater convinced it’s the real thing," while also bestowing Souley Vegan with "Best of East Bay" awards for the past five years. USA Today has also recognized the eatery as among ten great places for soul food in the country.
Brightly painted walls and block-style prints of blues musicians lend a cozy Southern atmosphere to the restaurant, where diners gather around color-splashed tables or cluster on picnic style benches as they share family-style meals or play License Plate Bingo for the last piece of fried okra.
The Terrace Room’s art-deco furnishings, elaborate ironwork, and white-draped tables evoke an elegant supper-club vibe that complements the restaurant’s classy confines in the Lake Merritt Hotel, built in 1927. The eatery’s upscale American dishes borrow influences of Cajun, French, and Italian cuisines, which chefs skillfully weave together and artfully plate to cultivate a sophisticated and luxurious dining experience. Amid picturesque murals and panoramic views of Lake Merritt, dishes parade out of the kitchen bearing local and seasonal ingredients, as well as organic touches, such at the Bison chocolate stout that flavors battered fish 'n' chips. Chicken and dumplings sate stomachs with tender meat from Petaluma free-range chickens—a tasty and humane alternative to chicken cooped up in a cubicle all day—and the menu brims with sustainable seafood, platefuls of pasta, and flavorful cuts of beef. Servers splash wine into glasses, or bring up bottles of requested vinos for those hoping to discover the flavorful bounty or Cracker Jack prize inside.
In the heart of Oakland, the chefs at Nellie's Soulfood Restaurant & Bar draw from Southern soul-food traditions to craft a menu that's always changing. Many of their seafood, poultry, and beef dishes bear crispy golden crusts. Deep-fried oysters, catfish, and snapper fillets—as well as deep-fried pork chops and chicken wings—sit surrounded by traditional sides such as yams, okra, and rice and gravy. Gravy also covers portions of Southern-style steaks and complements specialty dishes such as meatloaf and oxtails. Traditional Southern desserts of peach cobbler and banana pudding end things on the sweetest note possible, much like the duet of "Islands in the Stream" that traditionally ends every presidential debate.
If it has information on it, American Shredding's licensed, insured, and bonded staff probably can destroy it. The paper pros began shredding for IBM in 1982, and to this date still boast a record of never compromising or losing a piece of information. In addition to mobile and offsite paper shredding, they can pulverize other materials such as plastic, data tapes, and retail products. They also can destroy hard drives with a process that complies with Department of Defense and NSA regulations, instead of just dumping them into a perfectly good pot of beef stew. With a commitment to the environment, American Shredding recycles every piece of paper, metal, and plastic that it destroys.
Operated by Silicon Valley Sports & Entertainment, the parent company of the NHL's San Jose Sharks, Sharks Ice skating centers professionally maintain solid-water rinks and facilities to accommodate a full range of activities. Each Friday night (7:30–9:30 p.m. in San Jose; 7:15–9:15 p.m. in Oakland) customers have full run of the centers' Olympic-sized rinks for public skating and fashionable displays of warm, Cosby-inspired outerwear. In addition to skating amenities, each Sharks Ice center features a full-service pro shop that sells NHL athletic apparel and other skate supplies and accessories. The centers also feature public snack bars and spacious public areas for socializing and frigid recitations of 18th-century Russian poetry. Sharks Ice San Jose also houses Stanley's Sports Bar, a full bar and restaurant overlooking the three rinks. Skate rental is included, but if you prefer to bring your own foot-blades, the general admission price without today's Groupon is $8, which still makes the Groupon the better deal. Hours are subject to change, so please call ahead to confirm.