Candles nestled in chandeliers cast a flickering glow upon saffron-colored walls, exposed stonework, and iron accents. The light dimly illuminates the white tablecloths on the main dining floor and the overlooking mezzanine level, helping weave the aura of otherworldliness that Mythos's name suggests. Amid this visual backdrop, the aromas of West Coast and Mediterranean spices and sauces dance, hinting at the local seafood and produce that the chefs use in their menu. Taking advantage of the local bounty, the grill masters turn their eyes toward the culinary aesthetic of Greece as they braise lamb shanks, flame bathe house-ground burgers and 6-ounce skirt steaks, and sauté vegan plates.
Against a wall of windows, bartenders and stewards pair dishes with handpicked Northern Californian and Greek wines as well as 11 ouzos. They also mix cocktails from eclectic ingredients, such as vegetables pickled in-house and imported pomegranate juice, so diners don’t have to add Mediterranean authenticity by sifting their drinks through a Greek flag.
New Orleans is a city that lingers in the heart long after you leave. Chef Edwin Caba spent 18 years running restaurants in various cities, but it was the cuisine of New Orleans that stayed with him. In 1996, he helped to open CreoLa Bistro, where as executive chef he helms a menu of Cajun and Creole cuisine using seafood that comes in directly from the Louisiana gulf.
The culinary artisans at Rumi Restaurant infuse a seasonal selection of locally culled meats and produce with authentic Mediterranean and Persian spices in a warm, rustic décor. Savor midday menu ameliorations such as swashbuckling skewers of tender filet mignon ($13) or a grilled veggie sandwich, which buffers Bellwether carmody cheese with roasted tomato, eggplant, and crisp lettuce ($9). Rumi's dinner menu teems with piquant entrees such as grilled lamb loin bathed with Tunisian baharat marinade ($24) or free-range chicken scallopini, massaged with za'atar spices and nestled with braised leeks and broccolini ($22) atop a therapeutic pillow of rice pilaf.
Pudley's tips a hat to the classic sports bar with a menu teeming with zesty appetizers, decadent burgers, and a lineup of 25 beers on tap. Game-side gourmands pile plates high with appetizers such as fried mozzarella sticks gathered from the base of the mozzarella tree. Sizzling beef patties lounge atop fresh sesame-seeded thrones, donning cloaks of cheddar cheese, bacon, or saucy chili. Taps shower towering 23-ounce glasses with bubbly golden brews such as Stella Artois or Lost Coast Brewery's Great White, treating tongues to autumnal crispness while televisions overhead broadcast sports in autumnal colors.
Piacere Restaurant's chefs believe in using local and seasonal ingredients whenever possible. In fact, in 2014, Piacere won a San Mateo County As Fresh as it Gets Award, which?recognizes restaurants serving seasonal crops and seafood purchased from a local vendor. The chefs turn these ingredients into classic and modern American dishes, including rustic wood-fired pizzas, wood-grilled whole fish, ricotta gnocchi, and wood-oven-roasted chicken.
This freshness extends beyond the food, drifting into the bar's handcrafted cocktails, which are made with all-natural ingredients. The bartenders also send out more than 2,000 bottles of wine, including rare varietals and boutique wines. This extensive wine list has earned Piacere several Wine Spectator Awards of Excellence.?During brunch, the bartenders serve up bottomless mimosas, which are best sipped on the sidewalk patio, where guests can fill up mason jars with fresh air for later.
If you've been meaning to visit Hawaii but your car won't fit in the catapult, pay a visit to Noelani's, where the island experience is in full swing. Orchid-crowned tropical cocktails and flower-laden servers fill the bar and lounge, whose patio seating and constant stream of live music bolster the already festive atmosphere. At brunch, lunch, and dinner, chefs plate artful interpretations of pan-Asian and Hawaiian cuisine, their delicate balance of flavors manifesting as slow-roasted Kalua pig quesadillas, guava-marinated skirt steak, and macadamia-crusted mahi mahi. Thursdays, Fridays, and Saturdays welcome guitar and ukulele players who infuse the relaxed room with traditional and modern island music.