The winner of Palo Alto Weekly's Best Breakfast award for more than 20 years, Hobee's remains a Silicon Valley institution where early birds, lunch larks, and dinner ducks flock together over generous portions of home-cooked delectables in a cozy, casual atmosphere. Browse the menu for a breakfast of three sweet-potato pancakes ($6.75), any of six loaded hash-brown varieties ($7.50–$7.95), or the Hi Hat Ommie—a combination of diced ham and jack and cheddar cheeses, with country-style hash browns hidden inside like human dignity inside a San Diego Chicken costume ($9.50). Lunchers can demolish the soup bar and salad bar ($8.95) or a plate of the Hawaiian-style Shaka fish tacos, filled with mahi-mahi and accessorized with shredded cabbage, tropical fruit salsa, and cilantro ($10.95). Dinner arrivals can still tickle their taste buds with a bouquet of options such as the honey-pineapple teriyaki salmon ($11.95) or the Very Gouda barbecue burger piled high with caramelized onions, rich barbecue sauce, and a Wisconsin's worth of gouda ($9.25).
After ten hours of slow-cooking, the barbecue ribs at Joe’s American Bar & Grill land on tables tender and ready to fall of the bone. Served with fresh-made coleslaw, these ribs are the centerpiece of a menu overflowing with upscale comfort food. Chefs cut potatoes by hand to accompany bacon cheeseburgers topped with aged cheddar and bread-and-butter pickles made in-house rather than flown in by a talking stork. Grilled pizzas are made fresh to order and never frozen, and hefty sandwiches and hand-cut steaks stack plates with sustenance. On the weekends, brunch dishes come out of hibernation to sate guests with made-to-order omelets and specialties such as eggs benedict and prime-rib hash. Diners enjoy the fresh air on the outdoor patio or cluster around the bar to keep track of sports scores or find out who really got married on Days of Our Lives.
The chefs at Tava Indian Kitchen know that traditional South Asian cuisine is built upon the artful weaving of complex flavors. At Tava, they invite each of their customers to try their hand at making their own edible masterpiece. Guests customize their meals from start to finish as they shuffle through each step of the ordering process. The kitchen crew can roll tandoori-marinated chicken or slow-roasted grass-fed lamb into a whole-wheat burroti—Tava’s answer to the Mexican burrito and American pillowcases—or toss paneer, made from Indian farmers’ cheese and vegetables, into a salad or rice bowl. Next, feasters choose their sauce; simmering with tomatoes and Indian spices, tikka is light and creamy, while daal, made from lentils, has a more savory finish. Five types of chutney, ranging from mild to “lava” hot, add a spicy kick, easily extinguished by a glass of chai tea or mango lassi.
Owned by Turkish native Dino Tekdemir, Anatolian Kitchen skewers juicy meats and veggies to create dishes authentic to the central and eastern regions of Turkey. Curious diners witness the culinary commotion taking place in the open kitchen, the source of many alluring aromas including scents of fresh-made bread, dolma, and kunefe. Mood-lit tables make a comfy spot to munch on dinners such as the Doner kabob—rotisserie-cooked ground lamb and beef ($12.95)—or the Manti, which conceals meaty treasures inside homemade ravioli-style pasta ($13.95). For lunch, intrepid stomachs conquer Alexander’s Favorite—a mighty mix of ground lamb and beef slices over tomato-sauced bread cubes, accompanied by melted butter and yogurt ($12.95). During both lunch and dinner, Anatolian Kitchen's healthy wine and cocktail list allows guests to indulge in spirited celebrations over life's tiny and tasty moments.
The epicurean engineers at Zara Mediterranean Restaurant please palates with a slew of Mediterranean dishes, which beckon hungry stomachs from a mouthwatering menu of authentic Turkish cuisine. Chefs cull appetizers, such as sigara boregi, teeming with feta cheese and fresh parsley flavors, hot from the fryer to ignite dinnertime appetites ($5). Lamb shish kebobs skewer marinated lamb between onions and bell peppers, halting hunger with a savory sampling of meat and vegetables ($16). Lamb and beef unite with bell pepper and bask in beyti's savory pools of homemade sauce, yogurt, and melted butter ($14) to excite incisors more easily than a piñata made out of pita bread.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets. Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Mighty Leaf teas flavored with hibiscus flowers or peppermint. For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents a trio of california flatbreads, each packing only about 320–420 calories, which can be pleasantly capped off with cups of Whirl’ns frozen yogurt.
Mediterranean Wraps serves up a menu of authentic creations for the forking, skewering, and of course, wrapping then vacuuming. Refuel with a refreshing falafel wrap rolled with Mediterranean salad, lettuce, and tasty tahini sauce ($6.15), or fork your way through the sea with a combo canoe floating in hummus, falafel, tabouleh, baba ghanoush, salad, dolma, and isosceles pita parts ($9.99). If you're dining in, allow the chefs to spear some minced lamb and beef for a slow-cooked kufta kabob ($11.99), or if you're sprinting through, grab a pint of freshly blended hummus to go ($7.50) and pair it with a side of savory shawarma ($5.75) for a picnic fit for an Ottoman Empire.