Since 1989, Corinthian International Parking Services has earned the trust of some big-time players in a diverse array of industries. They handle valet services for notable restaurants including Cheesecake Factory, Buca di Beppo, and Ruth's Chris, as well as large hotels and hospitals. Not content to focus entirely on stationary vehicles, the company can also provide transportation aboard limousines, stretch SUVs, and even party buses, which can be reserved for a variety of trips from airport runs to weddings.
Ecko Limousines' adroit drivers transport passengers—from business travelers to party groups—inside a fleet of glimmering luxury autos. Chauffeurs transport passengers from Santa Clara County to San Jose Airport inside black Lincoln Town Cars equipped with Blackberry and iPhone chargers to ensure you can immediately accept the town car's friend request. Inside the sedans, riders sink into plush leather interiors and enjoy on-board refreshments and complimentary champagne as the world flits by outside the window.
Since 2004, Super Jet Limo's smartly dressed chauffeurs have transported clients in a fleet of stylish town cars. They drive travelers to and from San Francisco International Airport, Oakland International Airport, and Norman Y. Mineta San Jose International Airport. In addition, they facilitate sightseeing tours and provide transportation for special events, such as proms and weddings. In the case of the latter, they'll even outfit limos with customized Just Married signs.
Fountain Restaurant's chef, Tung Nguyen, concocts a menu of fresh salads, sandwiches, and entrees to sate diners with a variety of nutritionally balanced ingredients at lunch and breakfast. Leaf eaters fork through the Fountain chop salad, tossed with grilled chicken, Point Reyes blue cheese, and avocado ($13), or fully commit to meatless munching with the kabocha squash ravioli with spinach, mushrooms, and toasted hazelnuts ($13). Course out maritime meals with a plate of Dungeness crab cakes ($12) and a swordfish sandwich with sprouts and bell-pepper aioli ($15) or herb-roasted salmon steak with saffron couscous ($16) entree spaced between expeditions for the Northwest Passage.