From bowls of vegetable-filled bibimbap to sizzling platters of marinated beef bulgogi, the hefty portions that Korea House piles onto plates leave diners stuffed with the peninsula’s most authentic tastes. Chefs show off techniques learned here and abroad, marinating Korean-style short ribs in a barbecue sauce and serving broiled eel over smoldering coals. Their signature hot pots pair morsels of crab and pork with squirts of hot sauce and kimchi. Although meat often plays a leading role in the dishes, the Sunnyvale eatery also caters to vegetarians by slicing and dicing fresh ingredients into traditional mung-bean pancakes and frying vegetables into the shape of the letter V.
Two decades after Mio Vicino cooked up its first plate of clam-dappled linguine, many of its original chefs still remain steadfast in the kitchen, mincing garlic, sculpting meatballs, and ribboning strands of housemade pasta. These culinary wizards have since refined their California-inspired italian pasta and pizza, earning recognition from CBS San Francisco for being a top South Bay pizza venue. Their kitchen abounds with energy and savory aromas as pans simmer with creamy sauces and ovens glow with artisanal meat and seafood.
In the dining room, surrounded by sun-yellow walls and exposed brick, parties dip crispy italian bread into pools of oil and freshly roasted garlic resting upon green-checkered tabletops. Light pours in through lofty windows and glimmers off glasses of fine wine and bottles of beer. The restaurant's private banquet room, meanwhile, boasts elegant chandeliers and a flat-screen television, making it an ideal venue for corporate lunches or exclusive screenings of the first 10 seasons of Dallas.
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.
Though it first opened its doors way back in 1977, La Paloma still garners plenty of praise. Metro active, for instance, named it one of Silicon Valley's best Mexican eateries for 2013.
Now run by third-generation restaurateurs, La Paloma continues showcasing the classic Mexican flavors that made it popular, from shrimp fajitas served on sizzling skillets to tortas filled with steak, avocado, and grilled onions. Cooks cater to vegetarian diners as well with such dishes as enchiladas stuffed with mushrooms, spinach, and almonds. To help wash down each bite, bartenders craft plentiful libations, including a French take on margaritas made with tequila and Cointreau liqueur.
Featured on the Travel Channel's Man vs. Food for its daredevil-worthy Hellfire Challenge, Smoke Eaters invites customers to enjoy an all-American feast) of wings, burgers, wings, beer, and wings. Wings and tenders are fueled with seven levels of heat, ranging from mild to inferno, and can be slathered with a variety of sauces, such as fiery garlic, trippin’ teriyaki, or honey, honey barbeque. For those afraid of flying on the scalding wings of deliciousness, the menu also stars a hearty lineup of sandwiches, burgers, and Mexican-style fare. Burst a hunger bubble with popular finger foods like jalapeno poppers ($4.99), or dive straight into a big cheeseburger ($5.75) or a BBQ chicken sandwich ($5.25), which comes seasoned, grilled, and topped with special wing sauce crafted from Thomas Hayden Church’s forgotten appeal. A traditional wing house, Smoke Eaters cooks using no MSG or trans fats in any of its fare.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway boasts more than 34,000 locations around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway’s website also facilitates health-conscious eating by listing each item's nutritional information and fastest mile time online.