Soft-shell crab sliders are crunchy, delicious, textural wonders among a vast assortment of choices.
(To be published by South Bay Accent magazine.)
Imagine a restaurateur planning the menu for a new seafood place who scribbles down every beloved from-the-sea dish around, regardless of type (finger food, starter, voluminous entree) and cuisine (European, Asian, Latin, regional American). But rather than selecting a few, he includes them all. This is the improbable but wildly successful premise of Santana Row’s new hit, EMC Seafood. Rumored to stand for “eat more clams,” this busy, contemporary spot serves sashimi, sushi rolls, fish tacos, Parisian-style towering platters of seafood, New England clam chowder and lobster rolls, shucked oysters, inspired seafood pasta preparations, grilled fish, elegant entrees and even that old standby, shrimp cocktail. Continue reading
Fancy cocktails and tasty food are a winning combo at Roots & Rye in swanky Santana Row, a popular hangout for younger patrons.
(Published by South Bay Accent magazine in October, 2017.)
Historically, bars have been dimly lit places dedicated to the flow of booze while offering minimal, forgettable edibles. Some older drinkers can recall that dubious snack mix in their favorite watering holes possibly dating from the Reagan administration. Well, that was then. In our modern era with its relentless reinvention of food and drink, distilled spirits have been overhauled and up leveled, with fine whiskies having become particularly trendy. But no self-respecting proprietor would serve stale pretzels and petrified popcorn so the bar food accompanying high-end hootch is often a draw all on its own these days. Continue reading
San Jose’s Santana Row has consistently been a hot people and restaurant destination in the South Bay. A semi-new arrival is Lark Creek Blue.
(Published by South Bay Accent in August, 2013.)
Too many restaurants these days call themselves “farm to table” — which should mean focused on super-fresh local ingredients — but the dozen-plus spots in the upscale Lark Creek Group come by it honestly. The chain was co-founded in 1988 by notable chef Bradley Ogden before this term was invented to celebrate “seasonal, farm-fresh American fare.” Years — and many restaurants — later, nothing has changed. That’s why one of the newest spots, Lark Creek Blue in Santana Row, makes sure its seafood complies with the Monterey Bay Aquarium’s sustainability requirements while getting many of its ingredients from small family farms. Continue reading