As the autumn air turns crisp, red and green fuji and gala apples grow plump and shiny on the tree branches at Clearview Orchards. These tempting fruits aren’t just pretty; they’re also free of pesticides. Just 10 years ago, owners Mel and Carol LaRussa took over the hilly orchard and replanted all its trees to grow CCOF-certified organic fruit. Now, in addition to packing up its organic apples to send off to wicked stepmothers across the country, the orchard invites visitors to drop by for seasonal picking trips. While there, they might run into the owners’ children and grandchildren, who help out on weekends. Visitors can also pick up pumpkins, turnovers, lavender, or organic honey, before they head home.
Straw Hat's intricately interwoven history began with a crispy California crust, light sauce, secret six-cheese blend, and the dream of pizza for all. Today, a team of expert dough slingers spin out a slew of cheesy disks atop their dexterous digits and make that dream a reality, except for the part where you're naked at your old high school for some reason. Zealous pizzavores can drop in for a 15-inch six-cheese version or create a one-topping model by choosing from 25 different garnishes, including linguica, chorizo, and more. Walls of blithesome memorabilia, an arcade, and big-screen televisions constitute a fun environment where families and friends can chow down while catching up.
The bean barons at Second Street Café sling brewed-to-order fair-trade coffee, specialized sippables, and breakfast and lunch fare that employs fresh organic produce. Shake off nightmares of showing up fully clothed at a nudist beach with the Jump Start ($2.85–$3.25), which drops a double shot of espresso in a cup of classic joe from the nearby Verve's Coffee Roasters. A selection of bagels ($1.65–$2.95), breakfast sandwiches ($3.95–$4.95), and breakfast burritos ($3.95–$4.25) ensure a mollified morning, while iced americanos ($2.50) and lattes ($3.50) cool off humid highway hoppers.
Since 1994, Wingstop's franchise locations—more than 600 currently operating or in the works—have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki.
Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wingstop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
The Boxed Farm brings fresh, local, and organic fruits and vegetables, dried goods, and more to the doorsteps and stargates of San Jose–area residents. Sample the organic output of The Boxed Farm's partners in the farming community with a small-sized Red Barn fresh-produce box containing 10–12 items, varying by season. Unlike reruns and doppelgangers, The Boxed Farm's produce bins are never the same. Currently, the satchel of succulence contains beets, three zucchini, celery, cilantro, cabbage, green leaf lettuce, carrots, a pound of tomatoes, two apples, two oranges, and a half-dozen cage-free eggs—a cornucopia of items ideal for eating healthy or throwing at bombing comedians.
Roger's Diner is infused with that classic diner smell—the scent of sausage and eggs and syrup that clings to you the moment you set food inside. It's a comforting aroma, one that invites friendly chatter and a sense of relaxation. And as one would expect at a diner, the chefs grill and sauté their war through a medley of comfort foods that are just as at home on the menu as they would be wrapped in a robe with slippers. They build 13 different omelets stuffed with chilies and bacon, and pancakes sprinkled with sliced bananas and strawberries. Come lunchtime, 16 burgers find flavor with such toppings as chili, pineapples, and teriyaki sauce. Housemade meatloaf and chicken fajitas populate the dinner menu alongside rich classics such as crispy fried chicken and juicy T-bone steaks.