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.
Dona Maria Mexican Restaurant's menu depicts authentic Mexican cuisine constructed from fresh vegetables and hearty meats. Groups of two or four commence chow downs with a basket of tortilla chips and fresh guacamole, made in-house by skydiving avocados. Chefs line plates with traditional Mexican dinner platters such as enchiladas, chili rellenos, and chimichangas, as well as sautéed seafood platters that tout fresh tilapia fillets and shrimp. In addition to hearty meals, servers adorn tables with breakfast plates comprised of scrambled eggs sprinkled with chorizo or vegetables. Instead of bringing a hose nozzle from home, patrons can wash down spicy bites with a margarita or substitute the colorful concoction for another thirst quencher.
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.
Garlic is a key player in the kitchen of Garlic Catering and Restaurant. Cooks chop the pungent cloves to mix into creamy hummus, lending the dip a mouthwatering bite. But the eatery's cooks let other flavors shine in their Turkish cuisine, too?mint leaves star in their red lentil soup, for instance, and rich tahini tempers savory gyros. When it's time for dessert, diners get a choice of two baklava varieties: one with pistachios, and one with walnuts.
First opened in the U.S. in Milpitas, Loving Hut is dedicated to health, compassion, and a sustainable planet. Chefs at Loving Hut whip up pan-Asian food in a stainless steel open kitchen. The soups, stir-fries, and B?nh m?-style sandwiches they create are made with 100% vegan and MSG-free ingredients, from tofu to nongenetically modified vegetables. There's even rich vegan ice cream for people who derive a sick pleasure from ice cream headaches.
Radhe Chaat's menu may be entirely vegetarian, but that doesn't mean it lacks for variety. Culinary traditions from across the Indian subcontinent are amply represented here by samosas, chaats, freshly baked naan, and even a few Indochinese dishes. Though all of the above sound enticing, remember to save room for dessert?especially if you plan on tackling the gulab jamun, a deep-fried cheese ball drenched in sweet syrup.