Chef Anil Shahu draws upon 11 years of culinary experience as he seeks out seasonal ingredients and locally grown produce for his menu of hearty Indian cuisine. Although Anil mainly creates chicken and lamb entrees with aromatic blends of saffron, paprika, and cilantro, Novato Patch focused on the eatery's maritime offerings, claiming, "what sets Batika apart is a nice array of seafood dishes, especially dishes from Kerala, the garden state of India." These entrees include tiger shrimp with lemon pepper, salmon in coconut gravy, and fiery scallops sautéed with tomatoes, all made with the freshest finds from area's farmers' and merfarmers' markets.
The dining room's mottled walls sport woven clothing, fabric patches, and a line of framed mirrors, echoing the rustic flavors of the cuisine. Dangling pendant lamps and an elegant chandelier help to brighten up the room's burgundy-and-burnished-gold color scheme.
A joint effort between two married couples, Chianti Cucina sees its creators pooling their varied talents together for an elegant dining experience. One of those talents just happens to be interior design, courtesy of part-owner Bonnie Robertson. The dining room exudes warmth, thanks to her vision of a floor-to-ceiling wine rack, community-table seating, and large mirrors framed with wood rescued from a Montana barn. Her husband, Mark, owned a restaurant in his native South Africa, making him the perfect complement to the eatery’s other half, longtime Bay area restaurateurs Ed and Josephine Pizzuti. Together, the couples have established Chianti Cucina as a place to explore innovative Italian fare and housemade recipes every day of the week.
With a concept imported straight from Italy and a menu of quickly made, fresh-to-order authentic dishes prepared using premium imported ingredients, Pasta Moto specializes in giving its customers a true taste of Italia in a time-efficient fashion. Start your boot-shaped feast with a half Caesar salad ($4) and chicken panini ($8.50), or devour delectable wedges of pizza napoletana, with smoked mozzarella, tomatoes, chicken, olives, and capers ($9.75), or pizza funghi, with mushrooms and white-truffle oil ($9.50). Pastafarians can order up al dente delicacies such as fusilli arrabbiata ($7.95), rigatoni bolognese ($9.25), and spaghetti puttanesca, made with olives, capers, anchovies, and tomato sauce ($8.95). Chicken parmesan ($12.75) comes with a side pasta and fresh sautéed veggies, and an order of Mama's turkey meatballs ($12) provides a trio of savory spheroids, forcing hungry jugglers to make tough choices.
Novato Café’s chef Marx Passos mans steaming pots and pans to forge a dinner menu of time-tested plates crowned with colorful sprays of fresh veggies. At the sound of the dinner bell, creamy avocado-and-bacon-cloaked cheeseburgers ($12) drive up napkin demand, and the Boston clam chowder ($6; available Fridays and Saturdays) fits swimmingly alongside a baby spinach salad, decorated with tomatoes, red onions, black olives, and cucumbers and blanketed in choice of dressing ($6 for small; $9 for large). Plates piled high with thin cuts of tenderized pan-fried steak ($9) and fillets of sautéed salmon ($12) swirl through the air from the kitchen to the table, providing the perfect opportunity to chow down and film a UFO hoax in the same night.
Henry's Burgers delights diners with a menu starring thick burgers served atop fresh-baked, organic buns. Commence consumption with 1 of 16 specialty burgers ($5.99 a la carte; $8.99 with fries and a medium drink) such as a guacamole burger topped with jack cheese, or a western burger slathered with barbecue sauce, cheddar, a crispy onion ring, and bacon. Patrons can put their personal stamp on the succulent sandwich by upgrading buns with one of eight sauces ($0.50 each), six types of cheese ($0.50 each), or a signed photo of themselves, or by swapping out the all-beef patty for grilled chicken, turkey burger, veggie burger, or hand-battered fish filet. The addition of a fried twinkie ($2.39) or creamy, old-fashioned ice-cream float ($3.23) sweetly quashes any remaining hunger molecules.