Determined to produce menu items made from the best all-natural ingredients possible, Swiss Delices bakes its decadent dainties without the use of preservatives, high-fructose corn syrup, or fruits that aren't pesticide-free. When available, the pastry shop supports local growers to craft its made-from-scratch goodies, which has been a great boon to the Bay Area's struggling cupcake farms. Guests can kick-start their mornings with butter croissants ($1.95), pecan sticky buns ($2.95), blueberry danish ($2.75), or apple strudel ($2.80). Swiss Delices offers freshly brewed organic coffee to help frosting-filled mouths regain flexibility. Linzer cookies ($2.25), fruit tartlettes ($3.95), and Zeus's Sin ($3.50), butter cookie shells that gently cradle the Grecian god's Achilles heel—hazelnut ganache—are all baked from scratch daily. For those who favor salt over sugar, there is a savory selection of sandwiches, such as goat cheese and pesto ($6) and curried chicken with pineapple ($6.50), to appease multi-tiered appetites. Today's Groupon is good for everything on Swiss Delices's menu, and the staff will gladly hand out gift cards to those who don't spend their entire balance in a single visit.
The chefs at Genghix Asian Fusion craft a menu of attractive dishes that explore the intersection of Japanese, Thai, Chinese, and Korean cuisines. Start a meal by toppling a savory tower of sashimi-grade tuna tartare ($8) hewn from bricks of spicy tuna and mortared with wakame seaweed and avocado. A vast range of entrees sate a panoply of possible hankerings, with dishes such as the spicy, deep-fried Warrior chicken ($10) and the onion-bedecked Bouncing filet mignon ($16). The garlic-black-pepper tilapia ($15) chromatically complements a side of sautéed greens and rice, just like a cyan wall enhances the hue of a hamster's violent red eyes. A legion of nimble-fingered fish-rollers handcrafts nigiri ($4+) and maki ($4+) rolls, as well as more elaborate Chef Special rolls with majestic aliases such as the Lion Queen ($12), Godzilla ($14), and Loco Ninja ($8).
For more than nine years, certified massage therapist Michelle has trained her hands to seek out soreness and tension buried deep within clients? musculature. She uses carefully practiced techniques, such as the luxuriating strokes of Swedish massage, the circulation-stimulating manipulations of lymphatic-drainage massage, and the closed-fist raps that bring unclaimed wishes within your grasp. Add-ons such as heated river rocks, skin-nourishing salt glows, and foot soaks enhance her massage sessions, delivered as clients stretch out under a plush comforter in a room imbued with the warm, soft glow of a jar of fireflies.
A native of Paris, Executive Chef Christian Nam-Hee sharpened his knife skills and his palate at l'Ecole de Paris des M?tiers de la Table. Today he lets his know-how blossom and wander in the kitchen of Bijou Restaurant & Bar, blending the culinary traditions of his homeland with the flavors found in northern California's seasonal organic ingredients. From his pans and cutting boards spring forth sweet-potato frites, quail stuffed with napa cabbage, and other dishes that embody the menu's inventive fusion spirit. To complement such an aesthetically poignant dining experience, the space itself?designed by DesignPlus's Pia Thomas?remains sleek and focused. The centerpiece is the bar, which glows a dreamy, iridescent amber that's complemented by ring chandeliers and absorbed by Italian leather chairs, a lounge area's plush velvet cushions, and tabletop black holes.
The cooks in Avocado Freddy’s kitchen, located in new downtown Hayward, have the pleasure of opening crates of produce straight from the vine, tree, or farm. The fresh contents of those crates fill their stations with the ingredients they use to customize their burritos, salads, and tacos. Diners can pick their own toppings including avocado, jicama, and limes, or opt for one of Freddy’s favorites such as the Cheesy Pleasy, with 100% Angus ground beef, extra cheese, and cilantro-lime rice, or the Fruity Adventure with rotisserie chicken, strawberries, and mint vinaigrette. Available options for all meals include shrimp, steak, grilled chicken, slow-roasted pulled pork, and Angus ground beef. Staff members also blend custom smoothies to order from bananas, blueberries, and watermelon.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.