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Mixx Adds to the Mix of Downtown Mountain View

Friday, 19. December 2014 5:27

Pork belly buns arrive in their own little steamer at Mixx in Mountain View.

Pork belly buns arrive in their own little steamer at Mixx in Mountain View.

 

It was a shame when the short-lived Palo Alto Grill shuttered its doors earlier this year in downtown Palo Alto.

But the good news is that its Executive Chef Ryan Shelton has landed just a little farther south at the new Mixx in downtown Mountain View. The casual restaurant, which opened in September, is a much larger venue. So much so that Shelton is still amazed that he’s often doing 300 covers in one night now.

His signature seasonal New American cooking is much on display. His wife, Pastry Chef Yoomi Shelton, who worked alongside him at the Palo Alto Grill, is not in the kitchen here. But her presence is still felt, such as in the addictive homemade pretzels baked in the shape of a wheat stalk here that’s her recipe.

On a sunny afternoon, you can enjoy lunch outside.

On a sunny afternoon, you can enjoy lunch outside.

Over lunch and dinner with two different friends, I had a chance to try quite a few dishes. Each time, we paid our tab at the end of the meal. You can make a meal from the small plates alone. But there are plenty of larger plates worth investigating, too.

Maybe it’s my Chinese heritage, but I can never resist a pork belly bao. Here, they’re billed as sliders ($12) and come three to an order. The pillowy clamshell buns are filled with big pieces of pork belly that are nicely crispy on the edges. The meat isn’t as fatty as other pork belly I’ve had, which may be a boon to some who feel guilty enough indulging in such a decadent porcine cut.

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Bradley Ogden Returns to the Bay Area with Bradley’s Fine Diner

Monday, 24. November 2014 5:26

Lassen trout seafood stew at the new BFD in Menlo Park.

Lassen trout seafood stew at the new BFD in Menlo Park.

 

In the 1980s and 1990s, he elevated the Bay Area dining scene and made a name for himself as executive chef of Campton Place in San Francisco and co-founder of the Lark Creek Restaurant Group.

Since then, Chef Bradley Ogden’s attention had been focused mostly outside of the region, as he opened restaurants in Las Vegas with his son, Chef Bryan Ogden, and one in Solvang.

But now, following a move to the South Bay two years ago, Ogden is back — in a big way.

Three weeks ago after a year of construction, the James Beard Award-winning chef opened the doors to Bradley’s Fine Diner in Menlo Park. He’s also working on opening three restaurants in Houston. They’re all part of his Bradley Ogden Hospitality group, run with son Bryan, and business partner and industry veteran, Tony Angotti. The projects are being financed by investor Chris Kelly, Facebook’s first general consul, who first met Ogden when he asked the chef to cook a dinner he was hosting for then-President Bill Clinton.

Chef Bradley Ogden in the kitchen at his new restaurant.

Chef Bradley Ogden in the kitchen at his new restaurant.

Bradley’s Fine Diner or BFD for short is pure Ogden. Situated across from the Caltrain station, it’s an artsy roadhouse with plenty of natural wood, plus fun and funky touches like silverware chandeliers and a decorative wall with old knives stuck into it as if a knife thrower had just left the building after a practice spree.

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Cozy Up to Zola in Palo Alto

Friday, 21. November 2014 5:26

Chocolate mousse made extra special with coffee gelee at Zola in Palo Alto.

Chocolate mousse made extra special with coffee gelee at Zola in Palo Alto.

 

If French writer Emile Zola was all about literary realism, then Palo Alto’s new Zola restaurant pays fitting tribute with its seasonal French cooking that keeps it real and all together soulful.

Chef-Proprietor Guillaume Bienaime opened his intimate downtown restaurant in late-September. The former fine-dining chef at Marche in Menlo Park has consulted on restaurants over the past couple of years. But Zola is his own venture and you can tell he’s poured his heart into it.

Recently, I met up with a friend for dinner there, with us paying the tab at the end of the meal. It’s a cozy space done up in denim-colored walls beside exposed brick, bare wood tables and classic cafe chairs.

The dining room is compact, but it is inviting.

The dining room is compact, but it is inviting.

It’s the kind of place where you can come in jeans, and settle in with a glass of French Rhone wine and a plate of short ribs done Bourguignon-style, and emerge feeling restored.

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Brown Sugar Kitchen’s Spiced Sweet Potato Bundt Cake

Wednesday, 19. November 2014 5:26

Sweet potatoes make this cake really moist.

Sweet potatoes make this cake really moist.

 

Imagine a holiday cake that’s rich in fiber, complex carbohydrates and beta-carotene.

OK, so it does have chocolate chips, too. Plus a wicked chocolate-coffee glaze.

“Spiced Sweet Potato Bundt Cake” has all that going for it and more. After all, it’s the creation of Chef Tanya Holland, who’s famed for her soulful comfort food at her Brown Sugar Kitchen in Oakland.

This cake is from her new cookbook, “Brown Sugar Kitchen: New-Style, Down-Home Recipes From Sweet West Oakland” (Chronicle Books), of which I received a review copy. It was written with former San Francisco Magazine editor Jan Newberry.

BrownSugarKitchenBook

You’ll find all your Brown Sugar Kitchen favorites here, including Holland’s legendary Cornmeal Waffles with Apple Cider Syrup and Buttermilk Fried Chicken. All in all, you’ll find more than 80 recipes from everything from Creole Gazpacho to Smoked Buttered Rum. What’s really special about this book, though, is its sense of place. Holland’s restaurant is an intrinsic part of this West Oakland neighborhood. The book celebrates the people that make this area what it is by including profiles of its entrepreneurs, musicians and community leaders.

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Category:Chefs, General, Recipes (Sweet), Restaurants | Comments (9) | Author:

A Tacolicious Time at Home

Friday, 7. November 2014 5:26

Lamb shanks -- Tacolicious-style.

Lamb shanks — Tacolicious-style.

 

Few of us are lucky enough to score a dinner invitation to San Francisco Magazine writer Sara Deseran’s house.

Because if we did, we apparently would find ourselves chowing down deliriously on “Lamb Adobo Taco with Spices and Oranges.”

For Deseran, co-owner of the Bay Area’s Tacolicious restaurants with her husband, Joe Hargrave, this is one of her go-to dishes when entertaining.

Fortunately for us, she’s sharing that recipe in her newest cookbook, “Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More” (Ten Speed Press), of which I received a review copy. The cookbook features the seasonal, bright flavors of Tacolicious at its best in such recipes as “Shrimp Cakes with Corn-Basil Salsa,” “Albondigas in Tomato-Chipotle Sauce,” “Lone Star Breakfast Taco” and “Pineapple-Coconut Aqua Fresca.”

TacoliciousBook

After one taste, I can see why this dish is such a favorite of hers. Lamb shanks braise in a rich, dark sauce that resembles mole but is far easier to make. It’s one of those sauces that announces itself immediately with boldness and deep complexity, as well as a kick of heat that starts off slow and gentle, then builds the more you eat of it. The taste is very earthy, with a touch of fruitiness from the chiles, and just the merest hint of tanginess.

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Category:Chefs, General, Recipes (Savory), Restaurants | Comments (5) | Author: