You have to be in the know to find Tapas Tokki. Even then, you may be rather confounded when trying to find the location of this small, tucked-away Korean small-plates restaurant in Santa Clara.
Chef-Owner Jin Jeong says even people who do find their way, sometimes poke their head in the door apprehensively, and timidly ask, “Is this a restaurant?”
Why, yes it is. And a delightful one at that.
Not only is it located in a compact, nondescript strip mall you could easily drive by without a second glance that also houses a beauty salon, a Filipino restaurant and the Eritrean Community Center, but it’s in a spot that you might never think to venture to.
It is located in the alleyway to the side of the mall. The fact that there’s no sign with its name on it doesn’t make it any easier. But once you spot a sign with a leaping rabbit on it, you know you’ve found it.
Much like you wouldn’t expect to a half chicken set before you at a yakitori restaurant, don’t come to the new Gozu in San Francisco craving a brontosaurus-sized steak.
Nope, you won’t find that here.
Unlike so many Wagyu-focused restaurants of late in the Bay Area, this one doesn’t focus solely on the primo primal cuts. Instead, Chef-Owner Marc Zimmerman employs a nose-to-tail philosophy here, making use of far more parts of the Japanese specialty-breed, heavily marbled cow than a typical steakhouse ever would.
You’ll find him burning the bones as charcoal, rendering the fat to make sauces and to preserve vegetables, and using lean cuts to even make a house-made version of shoyu.
Zimmerman got the idea for this unique restaurant about five years ago when he was the chef at Alexander’s Steakhouse in San Francisco. He would regularly travel to Japan to source Wagyu from farmers there. But back then, he was only buying the loins, which prompted the farmers to question when he would buy the entire animal. After all, a farmer can’t make a living by only selling part of a cow. The only way to maintain a sustainable business is to make use of every bit of what you’re raising.
It got Zimmerman thinking, and agreeing that it only made sense to buy the entire animal.
There’s no doubt that Palo Alto’s Town & Country Village is a happening place. Just try to park there most any time of day or night, and you’ll be hunting for a parking spot because that’s how busy it gets.
Now, it’s bound to get even crazier than the long lines there for Boba Guys. That’s because the new Telefèric Barcelona just opened its doors last week, with plenty of Spanish flair, pulsating music, and flaming cocktails lighting up the dining room.
It’s the second Bay Area locale for the Telefèric Barcelona Restaurant Group of Barcelona, joining the original Telefèric Barcelona that opened in Walnut Creek in 2016.
Brother and sister, Xavi and Maria Padrosa took over the original restaurant in Barcelona, which their mother had started. They were lured to bring their concept stateside by a Walnut Creek developer.
Xavi Padrosa had long wanted to open a restaurant in Palo Alto, a city close to his heart since he lived there for seven years while attending Foothill College in Los Altos Hills and Golden Gate University in San Francisco.
The contemporary Palo Alto restaurant is all clean lines with a long bar, sleek open kitchen, colorful Spanish tiles, and basket-like light fixtures. When it’s full, as it was for a friends-and-family and media dinner that I attended the night before it opened to the public, it can be very loud. You will have to lean over the table to converse with your dining companion.
Rich Pepe may have grown up in New Jersey, but his family’s southern Italian roots have lived on deliciously since his grandparents emigrated here.
His upbringing, surrounded by a large extended family who made their own wine, jams, breads and pastas, had a profound impact on him. Indeed, after arriving on the Monterey Peninsula, Pepe worked as a baker, and eventually purchased the historic Carmel Bakery in Carmel-by-the-Sea. He, his wife and two sons now oversee half a dozen Italian-inspired establishments in the area. Besides the bakery, they include Little Napoli, Bistro Italian; Vesuvio; and Peppoli at Pebble Beach.
If that weren’t enough, he also makes his own limoncello. PepeCello is hand-crafted in small batches in Sorrento, using only certified organic Sorrento lemons.
Last year, the Nob Hill hotel added an apiary to its rooftop terrace just outside its Seven Stills restaurant. Now, it’s reaping the sweet rewards of those bee hives — from honey that’s accenting fun offerings on the menu.
I had a chance to try a few recently, when I was invited as an overnight guest of the hotel.
Take a seat at the bar or one of the tables in the restaurant that’s open to the lobby to order one of the specialty cocktails ($15 each) that are all named for movies that were filmed in San Francisco.