Restaurants in Walnut Creek

At Sahar's Gyros & Kabob, colorful plates of Greek and Afghani fare greet patrons with their fresh veggies and halal meats. Aside from dishes couched in basmati rice, pitas, and samosa dough, succulent burgers and cheesesteak sandwiches represent classic American tastes. The casual Antioch eatery is free for lunch, dinner, or just to chat seven days a week, and its staff caters off-site events.

As the sister restaurant of San Francisco's ever-popular Tropisueño, El Gusano pairs its sibling's devotion to traditional Mexican recipes with the same upscale charm as its posh Old Oakland surrounding. By day, the restaurant acts as a taqueria, dispensing tacos, burritos, and pambazos to hungry lunchtime crowds. Like someone who's been bitten by a werewolf maitre d', though, El Gusano morphs into a full-service restaurant every evening, casting warm, inviting light on tables filled with dishes such as their signature mole poblano. Nighttime is also the domain of the restaurant's bartenders, who shake up hand-crafted margaritas and specialty drinks from their extensive of tequilas and mezcals.

Though Brittany Rice first honed her creative flair in photography school, a brief stint as a private chef inspired her to pursue her foremost passion: cooking. Today, the Cordon Bleu-certified owner of Rustik Chef draws on her experiences in the restaurant, catering, and pastry industry to prepare home-cooked meals from seasonal, organic ingredients and locally sourced cutlery. Using winemaking skills sharpened alongside her culinary chops, Rice pairs each made-from-scratch course with her own brand of wine—Millesime Cellars—made from organically grown grapes. Integrating photography into her vino business, Rice labels each bottle with a snapshot from her treks through Europe. Brittany also travels to her clients’ homes or local businesses to host private culinary programs. The intimate classes accommodate as few as two students and cover topics ranging from food and wine pairings to alphabetizing a produce drawer.

Little Red Bistro, an idyllic café splashed in vivid crimson accents, suffuses its intimate interior with eyelid-unfurling aromas wafting off three kinds of espresso. As the sun inches over the horizon and the boogeyman dives beneath the bed, the bistro’s chefs fold 17 kinds of crepes, ranging from sweet creations stuffed with peanut butter and jelly to savory pockets piled with green eggs and ham. Golden sear marks color seven piping-hot paninis that swaddle gourmet ingredients such as prosciutto, pesto, and roasted red peppers. Sips of frappes flavored with white chocolate and irish cream forge a fitting accompaniment to the café’s homemade desserts, which rotate daily.