Infinity Fitness’s owner, Ayelette Robinson, is a lawyer by trade, but her passions are personal training and ballroom dancing, in which she is a national champion. At Infinity Fitness, which is located inside Napa Dance Club, Ayelette conducts personal training, small-group classes, and boot camps that help clients achieve their fitness goals by drawing from a variety of exercise techniques, including weight training, kickboxing, rock climbing, running, and Pilates. In her fully equipped gym, she also holds strength-training classes that blend free weights with machines and resistance equipment to help clients build muscle.
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).
Since 1993, sisters Ikun, Cholada, Mimi, and Neena have been proudly sharing the flavors of their homeland with the people of the Bay Area. The sisters even hosted crown Princess Mahachakri Sirindhorn of Thailand Bangkok Bay for a special dinner for the Stanford faculty and staff. Bangkok Bay Thai Cuisine’s menu is packed with authentic Thai dishes including curries, stir-fried noodles, and rice dishes, all made with fresh herbs and spices and without MSG or witchcraft. Along with lunch, dinner, and early-bird dining options, customers can enjoy fruit and vegetable carving classes for deeper glimpses into Thai culture.
Renovated and reopened by a new team of culinary savants in October, Redwood Creek Grill heaps plates with domestic fare. Chefs send out tantalizing appetizers such as crispy calamari to lure out taste buds building snow forts behind molars, whereas succulent short ribs and steaks, accompany glasses of house wine. Noontime diners dig into signature burgers such as the Big Blue burger, whose substantial patty is crowned with an edible toupee of tangy, creamy blue cheese. While not included in this Groupon, guests can bring dogs along to dine from a canine-friendly menu out on the porch.
Why would an experienced chef who has trained at five-star hotels, studied in Switzerland, and opened a hotel and restaurants back home in India decide to start over in the States? Chef Manoj Chopra explains that he arrived at a new appreciation of his first love, cooking. Chopping, stirring, measuring—somewhere along the way he had lost touch with the simple pleasures of his craft, which he discovered anew after opening Little India Restaurant in 1991.
Chef Manoj’s homestyle cooking fills the buffet table, where steaming cauldrons of traditional Indian cuisine await diners. In the chicken masala, poultry marinated in yogurt and spices emerges nicely charred from the tandoor oven before simmering in a tomato-base sauce. Fresh vegetables and cubes of house-made paneer, a fresh, unaged cheese, are doused in a yogurt-base mild curry, all made with the freshest ingredients possible without kidnapping newly sprouted spinach plants. The buffet runs down the middle of the dining area surrounded by bright yellow walls draped in ivy and woodcarvings. Rich oriental rugs protect red tiled floors from footfalls and curry spills as enormous front windows let in plenty of natural light.
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.