A stay at Sofitel San Francisco Bay places you in the heart of Redwood City, convenient to Hiller Aviation Museum and Peninsula Museum of Art. This 4-star hotel is within close proximity of Museum of San Carlos History and Hillsdale Shopping Center.
Make yourself at home in one of the 421 air-conditioned rooms featuring flat-screen televisions. Your bed comes with down comforters and Egyptian cotton sheets. Windows open to lake and pool views. Digital programming provides entertainment, and wired and wireless Internet access is available for a surcharge. Private bathrooms with shower/tub combinations feature deep soaking bathtubs and rainfall showerheads.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as a health club and a seasonal outdoor pool. Additional features include wireless Internet access (surcharge), concierge services, and gift shops/newsstands.
Satisfy your appetite at a coffee shop/café serving guests of Sofitel San Francisco Bay. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a 24-hour business center, and audiovisual equipment. Planning an event in Redwood City? This hotel has 17000 square feet (1579 square meters) of space consisting of a ballroom, banquet facilities, and exhibit space. A roundtrip airport shuttle is complimentary during limited hours.
“Hueco” translates roughly to “little cave,” a tribute to the Peruvian hole-in-the-wall restaurants that serve ceviche and charcoal-roasted meats at any hour of the day. El Hueco attempts to capture the feeling of a hangout in the little mountainous country with traditional dishes crafted by lauded chef Jaime Laos. “Laos,” the San Jose Mercury News noted in an article, “has come a long way since his grandmother taught him to cook in a one-faucet house they shared with eight others in Lima.” He now creates a full menu of traditional small plates and entrees, which rely heavily upon the seafood, South American chilies, and sweet potatoes that make up the bulk of Peruvian cuisine.
From the steaming vats of beef stew cooked in a corn-beer sauce to the pan-fried chicken cooked in a blend of porto butter and chocolate, Laos introduces clients to the ancient flavors of Peru. Guests experience how Peruvian chefs prepare mixed vegetables and quinoa. The soft grain was cultivated by Incans hundreds of years ago, but is now becoming popular in North American health-food stores and slapstick movies about people falling into vats of different things. After bowls of ceviche, traditional desserts at the eatery pair root vegetables with a splash of sweet molasses.
Chefs at Little India's four locations infuse authentic Indian dishes with fresh and exotic ingredients, earning Top of the Town awards from 5280 magazine for "a decade running." The culinary creatives concoct a taste-bud-tempting lot of specialty dishes, from the butter chicken to the super-hot lamb madras, which makes taste buds sweat with scantily clad seasonings. Vegetarians can spoon a kaleidoscope of meat-free dishes, including the dahl makhani, lentils cooked with tomato and savory spices. Guests sip mood-enhancing beverages from the bar, and the friendly wait staff places plated Indian delicacies and unplated charades suggestions at their fingertips.:m]]
The chefs at Buri Tara Thai Cuisine draw culinary inspiration from regions across Thailand when crafting dishes such as panang curry and bangkok duck. They intersperse local and sustainable veggies and meats into their courses whenever possible, melding pan-fried Thai rice noodles with bean sprouts and ground peanuts in the familiar pad thai, and salmon green curry with bamboo shoots and basil. The menu also includes vegetarian options for non-meaters or werewolves trying to change their ways.
Seafood traverses the menu at DeCarlo's Place, sizzling on bread, inside tacos, or tossed on top of salads. Inside the colorful eatery, a walkup counter dispenses heaping baskets of half-pound cheeseburgers or fish 'n' chips to tables, alongside shrimp Louie salads or piping hot bowls of new england clam chowder. A selection of sodas, beer, and wine keeps mouths refreshed and less likely to hang open during rainstorms.
Crafting each plate from organic ingredients and local produce, Red Lantern's chefs whip up a parade of palate-pleasing dishes from Indonesia, Singapore, Vietnam, Thailand, and other Southeast Asian nations for lunch and dinner. Start with a porcine offering of adobong pinoy, adobo-sauce draped pork short ribs ($11), or slurp a bowl of aromatic soto kudus, chicken soup with tofu and a one-two punch of fresh bean sprouts and chilies ($7). A full fleet of regional wines accentuate meticulously designed plates such as pepes udang, a helping of sambal-chili and coconut-milk marinated prawns wrapped in banana leaf ($20), as well as the cambogee beef, wok-tossed cubes of beef tenderloin flavored with a Thai trifecta of lemongrass, galangal, and lime ($24). The martabak unites a Singaporean griddlecake with long-lost twins of spiced lamb and mango chutney ($10), while humans of the vegetarian persuasion can happily feast upon dishes such as the adobo eggplant tossed in a wok with garlic and lemongrass ($8).