During years spent refining his culinary skills—including a stint in the kitchen of Berlin's Grand Hotel and tutelage under Italian chefs from Brindisi—chef Lyle Koch absorbed the essential commandments of fine cooking. Keep it simple. Keep it fresh. Don't use bases. Make your own sauces. Don't let the lobster trick you into switching places.
Lyle brought those teachings together when he was finally ready to open his own eatery, Antonella's Ristorante. Antonella's chefs make everything from scratch—including sauces and pizza dough—and have seafood and produce flown in fresh throughout the week. Their attention to detail shines through in the final plates, which range from pizzas topped with barbecued chicken and smoked gouda to classic veal parmesan with savory tomato sauce. A generous wine list complement the meals with a variety of grape distillates.
To Lyle, an atmosphere of warm hospitality is just as important to Italian cooking as the cuisine itself. That hospitality has been part of Antonella's since the fateful day it opened (September 11, 2001). As the events of that tragic day unfolded, Lyle decided to make the evening's food and wine free of charge and welcomed his diners into a TV-free refuge where they could eat, talk, and grieve together.
As a child, Hanna Pham watched her mother cook traditional dishes in their family's kitchen in Vietnam, measuring the aromatic spices and cooking marinated shaking beef in her wok. Though she was named one of 11 Top Female Chefs in the Bay Area by the Wave magazine in 2007, Pham first worked as a graphic designer and later as an international professional singer before opening Clay Pot, a traditional Vietnamese restaurant. After noticing the youthfulness of the area, Pham decided to transform the Clay Pot into the contemporary 19Market, adding a modern Californian twist to her Vietnamese dishes to complement the new décor of earthy tones and dark wood accents.
In the kitchen, Chef Pham draws on her roots as she prepares her signature shaking beef, which she learned from her mother, tossing cubes of filet mignon in a wok with onions, garlic, and black pepper. In the dining room, patrons sip house cocktails such as the lychee martini or glasses of wine from the extensive list while listening to the melodic scales of live jazz music.
Almaden Valley Aesthetics’ medical director, board-certified plastic surgeon Dr. Agheg M. Yenikomshian, leads a team of medical aestheticians and registered nurses that never perform exactly the same a procedure twice. The professional staff specializes in procedures including skin tightening, fraxels, photofacials, and cellulite reduction. Those looking to minimize the appearance of wrinkles may also enlist their expertise in administering facial fillers, collagen builders, and Dysport or Botox injections. In addition to its catalogue of medical services, the team also tailors non-invasive beautifying services to each client’s specific needs, whether they are minimizing stubble through laser hair removal or rejuvenating faces with various peels. Microdermabrasion treatments buff away dead skin while spa-style facials can hydrate skin, infuse pores with Vitamin C, or address common teen skin imperfections such as acne and drivers-ed notes jotted on the forehead.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
Layang Layang's menu of Malaysian food offers more than 100 choices, but the San Jose Mercury News says you should definitely try the fish balls. The housemade snacks "look like hard-boiled eggs and are sublime," whether you're trying one as a deep-fried appetizer or stirring them about in the ipoh ho hee seafood soup. The noodles in that soup are handmade by Layang Layang's chefs, all of whom hail from Malaysia's mountainous Cameron Highlands. Equally authentic is the ikan bakar, a grilled striped bass flavored by lemongrass and wrapped in a banana leaf.
Tofu—made fresh daily—plays as vital a role in the cuisine as the fish balls and noodles. Guests can mix it with shrimp, squid, and vegetables, spoon it from a clay pot, or see how much they can fit inside a vase brought from home. Vegetarians can also find much to savor in the indonesian spring rolls and papaya salads.
Morocco's Restaurant's chefs and owners have created a menu that embraces more than 200 years of Morocco's multicultural history. Boasting influences from across the Mediterranean Coast, the chefs craft dishes with flavors from countries as far away as India. Appetizers such as shrimp pil-pil or Moroccan-spiced roasted peppers simmer in zesty sauces, and entrees such as chicken kebabs, lamb and vegetable cous cous, and fresh fish filet all come covered in cilantro with sides of jasmine rice and vegetables.
However, food isn't the only tradition they brought from Morocco. The calendar of events features nightly live Moroccan music and belly dancing throughout the restaurant, and live acoustic guitar plays while servers freely pour the house sangria. Even blues music finds its place in the restaurant, with most songs inspired by a singer who dropped his kebab on the floor.