Inside White Elephant Restaurant, wood floors and light-beige walls convey a simple elegance befitting of its wide-reaching menu of Thai favorites. To prevent the eatery's tables from levitating, White Elephant's servers anchor them with hefty plates of pan-fried rice noodles with calamari, pad thai, and garlic-lover's tofu with sautéed garlic, black pepper, and thai seasoning. The menu also unfurls a long line of specialty sushi rolls that bundle up delicious sea fruits such as tempura shrimp, spicy crab, and yellowtail.
Vesuvio's Restaurant and Pizzeria first opened its doors in 1956, introducing Americans in the area to the Italian take on pizza pie, crafted in a wood-fired oven. Today, the same family bakes their pizzas in the same oven, pairing them with pasta dishes, veal entrees, and classic grinder sandwiches. They top tables with their dishes in a rustic dining room featuring murals of the Italian countryside, painted by local artist Greg Martin.
Dream Dinners founders Stephanie Allen and Tina Kuna want to help families gather around the table for delicious meals. Like many parents throughout the country, the two women tried to coordinate a family dinner, but their efforts were often thwarted by hectic schedules. As a dinnertime strategy, Stephanie began to prepare meals with fresh, raw ingredients and then freeze them so they could be quickly thawed and cooked during the week. This tactic became popular with her family. Before long, friends, friends of friends, and chimpanzee families that mimicked their friends wanted to learn her secrets. With help from Tina Kuna, she established the first Dream Dinners location, and the successful food-prep business has led to the creation of more than 90 stores in less than three years.
At each Dream Dinners location, customers find all the culinary tools to prepare a nutritious meal—everything from fresh ingredients to meal-packing materials. Each week Dream Dinners features a new menu of fix-and-freeze dinners that can be made for up to six people, providing customers with numerous options for planning quiet meals at home or dinner parties with friends. All ingredients are precut and measured to ensure an error-free fixing.
La Costa del Sol's menu of traditional Salvadorian and Mexican dishes captivates curious taste buds. Pupusas, the regional specialty, pack rich fillings into thick corn tortilla discs and are available in 12 varieties, including the pork-and-cheese revuelta ($2.25) or the delectably fishy pescado ($3). Full-plate specialties include yucca con chicarron, which scatters bite-sized pork pieces amongst fried chunks of yucca just as farmers scatter bite-sized cheeseburgers amongst their fields ($5.95), or the panes rellenos, a French roll overflowing with oven-roasted chicken, crisp lettuce, and fresh salsa ($5.95). Diners can cure prevailing morning munchies with a breakfast burrito, available all day ($4.95), or wash down the food festival with the help of an horchata salvadorena, a sweet milk drink bursting with cinnamon and sugar ($2–$4).
At El Amigo, where a spacious, brightly colored indoors is met with an outdoor patio, patrons can feast on classic Mexican cuisine. Enchiladas arrive drenched in green or red salsas, or succulent mole sauce. Breaded pieces of fish fill tacos with coleslaw and chipotle sauce, while marinated chicken arrives with rice, beans, and pico de gallo. Soft French bread carries beef and chicken in tortas, as margaritas quench any underlying thirsts.
Bay Area Ice Cream Catering has dedicated more than 10 years to pampering palates at private and corporate shindigs of all sizes with its frosty slate of frozen treats culled from the local cream-crafters at Treat Ice Cream Company. Guests can affix cream-catching bibs neatly over 3-D Taz ties when cruising the build-your-own-sundae bar at a family reunion, wedding, or corporate fundraiser. Each event includes an amicable band of scoopers who govern all set-up and deconstruction. Indulge in two or three scoops of your choice of four flavors, such as cookies ‘n’ cream, mocha almond fudge, and a fat-bereft trio of nondairy sorbets. All sundae bars arm ingesters with bowls, spoons, and napkins, as well as an ample supply of toppings ideal for crafting an ephemeral art piece or leaving an edible trail to grandma's makeshift karaoke stage.