Almost anything could happen to a chicken wing in PS Eatery’s kitchen. The culinary team could crisply fry it and dunk it in buffalo spices, or prepare it Asian-style, tossing it in fish sauce. The eatery specializes in comfort food with a twist, adding flavorful touches and Asian influences to its classic platters. The mac and cheese, for instance, comes crowned in Japanese-style panko breadcrumbs and mixed with spicy tuna. Grilled pork loins arrive sided with tasty tangles of spaghetti chow mein, and even the humble veggie burger is reinvented with six layers of yellow squash, eggplant, and zucchini, rather than the standard autumn leaves.
The winner of Palo Alto Weekly's Best Breakfast award for more than 20 years, Hobee's remains a Silicon Valley institution where early birds, lunch larks, and dinner ducks flock together over generous portions of home-cooked delectables in a cozy, casual atmosphere. Browse the menu for a breakfast of three sweet-potato pancakes ($6.75), any of six loaded hash-brown varieties ($7.50–$7.95), or the Hi Hat Ommie—a combination of diced ham and jack and cheddar cheeses, with country-style hash browns hidden inside like human dignity inside a San Diego Chicken costume ($9.50). Lunchers can demolish the soup bar and salad bar ($8.95) or a plate of the Hawaiian-style Shaka fish tacos, filled with mahi-mahi and accessorized with shredded cabbage, tropical fruit salsa, and cilantro ($10.95). Dinner arrivals can still tickle their taste buds with a bouquet of options such as the honey-pineapple teriyaki salmon ($11.95) or the Very Gouda barbecue burger piled high with caramelized onions, rich barbecue sauce, and a Wisconsin's worth of gouda ($9.25).
Saul's was highlighted by the New York Times for its organic, often locally sourced, deli-style comestibles catered for breakfast, lunch, and dinner. Mumbling morning bellies make peace with platters of smoked salmon accompanied by bagels and cream cheese ($75 for 10 people), washed down with freshly squeezed orange juice ($2.50/person). Disseminate hors d'oeuvres such as the hummus platter, which comes with pitas, olives, and feta ($12–$35), or deal in knishes ($2.50/person) and latkes ($2.25/person). Customizable meat platters can feed between 5 and 20 hungry humans or two famished bicycles with a selection of turkey, pastrami, roast beef, or corned beef ($40–$135). Five varieties of fresh bread and a posse of condiments and sandwich vegetables chaperon the savory slices. Wet whistles and other woodwind instruments with bottles of cane-sugar sodas ($3 each), and sate sweet teeth with cookie platters ($3/person) or a whole cheesecake to toss at insubordinate bassoonists ($38).
Dream Dinners founders Stephanie Allen and Tina Kuna want to help families gather around the table for delicious meals. Like many parents throughout the country, the two women tried to coordinate a family dinner, but their efforts were often thwarted by hectic schedules. As a dinnertime strategy, Stephanie began to prepare meals with fresh, raw ingredients and then freeze them so they could be quickly thawed and cooked during the week. This tactic became popular with her family. Before long, friends, friends of friends, and chimpanzee families that mimicked their friends wanted to learn her secrets. With help from Tina Kuna, she established the first Dream Dinners location, and the successful food-prep business has led to the creation of more than 90 stores in less than three years.
At each Dream Dinners location, customers find all the culinary tools to prepare a nutritious meal—everything from fresh ingredients to meal-packing materials. Each week Dream Dinners features a new menu of fix-and-freeze dinners that can be made for up to six people, providing customers with numerous options for planning quiet meals at home or dinner parties with friends. All ingredients are precut and measured to ensure an error-free fixing.
For more than 50 years, Tiburon Diner was known as Dave and Mike's—an "Adult Day Care Center," as its menu proclaimed. Dave retired in early 2012, and the business adopted its current moniker, changing its name but remaining a place for Tiburonites to sit down at the counter over cups of coffee, browse the eatery's free WiFi , and eat their morning newspapers. In the kitchen, Mike (the head chef) prepares heartier helpings of large pancakes and three-cheese omelets for breakfast and patty melts and half-pound burgers for lunch, serving each plate amid the diner's homey decor of blue trim and vintage photographs of Old Tiburon.