From Our Editors
When Nicholas Fernandes and Joseph Alvares arrived in America from their native Goa, they had a singular vision: open an Indian restaurant celebrating the distinct culinary traditions of their homeland. The Indian coastal state is known for its vindaloo, and Viva Goa's versions of the spicy palm vinegar curry have garnered nods from critics at the San Francisco Bay Guardian and the San Francisco Chronicle, among others Seafood entrees steeped in fresh coconut, tamarind, and chiles reflect Goa's seaside location and colonization by the Portuguese, who, according to the San Francisco Bay Guardian, brought that fiery final ingredient to the Indian subcontinent. A clay tandoori oven seals marinade into morsels of meat, and fires bread for sopping up ginger- and coriander-rich curries, which may be prepared vegan on request. Sunny, yellow walls evoke Goan days, and jewel-toned glasses of wine and beer mimic the region's sunsets, known for beginning with showers of semi-precious stones.