After marinating some beef tenderloin with galangal herb, chef Richard Yu finishes off the succulent cut with a sweet-and-spicy cambogee sauce. This signature dish is emblematic of the China-born cook's creative work at Mosaic, where his Asian-fusion and American meals stand out with locally grown produce, hand-cut meats, and fresh seafood. He also puts his unique stamp on other classic Eastern and Western dishes, such as his orange chicken with sun-dried mandarin-orange peels and his 8-ounce salmon stuffed with crab, shrimp, and cheese.
To complement Chef Richard's cuisine, bartenders craft a variety of hand-shaken cocktails such as Mosaic's signature Mosaic-Tini, a blend of muddled strawberries, simple syrup, and organic riesling. Many of those cocktails come spiked with house-infused vodkas, and other imported liquors also stock the bar alongside wines and domestic and imported beers.
Meals unfold on Mosaic's outdoor plaza or in its chic lounge inside the historic Four Points by Sheraton San Jose Downtown hotel, which affords stunning views and often hosts late-night entertainment. A nightclub sets up residency Thursday–Saturday nights, and jazz musicians improvise their way through tunes in the dining room each Friday and Saturday.
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.
Refined dishes inspired by culinary classics from New England to Louisiana fill the menu at Scott's Seafood. Sustainably fished salmon, raw oysters, and hearty chowder are prominent. However, this selection of upscale American cuisine also manages to incorporate entrees from the land, such as roasted chicken and Prime, dry-aged new york steaks. Servers confidently recommend pairings from the restaurant's international wine list, which highlights diverse California wines.
Choose Your View
From it's sixth-floor perch, Scott's Seafood overlooks the heart of San Jose and the nearby hills of Silicon Valley. These views are most impressive when viewed from the restaurant's patio, which is filled with stout wooden tables atop earthen tiles. During the colder months, outdoor heaters help keep the space comfortable, as do the flickering flamers of the massive stone fireplace.
The indoor dining area features a more contained ambiance, but still embraces the same elegant, modern aesthetic as the patio. Aqua-blue paintings and verdant potted plants lend a vibrant splash of color amid the space's sleek use of neutral-toned walls, stark white tablecloths, and brushed metal railings.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter. Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons may come across the brightly hued handle of a confetti cake knife or opt to take home an old-fashioned tin, perfect for stowing coffee and imprisoning gingerbread men who have tried to run away. Contact the location of your choice for gift pricing and availability.
Since 1969, the San Jose Museum of Art has acquired works that define the art of the time. Over the decades, that has included abstract paintings from the mid-20th century, sculptures from Bay Area artists, and new media works that echo the rise of Silicon Valley. Many have been drawn to the museum's artistic cause; in fact, more than 95% of the permanent collection has come from donations.
Inside the Rotating Collection: paintings, sculpture, installations, new media, photography, drawings, prints, and artist's books. Exhibits this fall include Robert Henri's California Portraits, Momentum: an experiment in the unexpected, David Levinthal: Make Believe, and more.
The Building: a 19th-century library with a new wing added in 1991 to accommodate the growing collection
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.