MICHELIN STAR RESTAURANTS Chef David Kinch of Manresa in Los Gatos was the man of the hour last fall when the famed Michelin Guide anointed his restaurant with a third star, elevating it to a rare status as one of the top restaurants in the known world. Other 2016 Michelin-starred restaurants in the South Bay include the two-starred Baumé in Palo Alto, and singlestarred restaurants Chez TJ, Mountain View and Plumed Horse, Saratoga. Two other local restaurants were awarded the Bib Gourmand, Michelin’s rating for more affordable fare: Evvia, the Greek restaurant in Palo Alto, and Jeffrey Stout’s Orchard City Kitchen in Campbell. 96 South Bay Accent NIGHTTIME NOSHES What’s open after 10 p.m. in the South Bay except laundromats? Foodies know: Castro Street in Mountain View. Open until 11 p.m. are Oren’s Hummus and Crepevine. Till midnight: Bushido and Fu Lam Mum. And for late-night Fridays and Saturdays, local pho house favorite Pho Hoa is open until 3 a.m. For great Mexican after dark, La Victoria’s San Carlos location also welcomes diners until 3 a.m.; its downtown and Almaden spots are open until midnight. If only pizza will do, head to A Slice of New York’s San Jose location, which is open until midnight seven nights a week. PIZZA More than 90 percent of Americans eat at least one slice of pizza per month, which helps explain the recent explosion of fast casual pizza places like MOD Pizza or Pieology. You get to pick and choose your ingredients. A thin crust and hot oven mean you’re eating within minutes. Prefer thick and chewy crust? Check out Oak & Rye, in downtown Los Gatos. Gourmet toppings? Visit chef Charlie Ayers’ Calafia Café in the Town and Country Village in Palo Alto for toppings like duck confit with pumpkin-hemp seed pesto, or lemony garbanzo-bean puree, grilled radicchio and onions, and kalamata olive-jalapeño tapenade. OSSO BUCO Osso Buco is the epitome of classic comfort food, slowly braised veal or lamb on the bone, served fall to spring. La Pastaia in downtown San Jose’s Hotel De Anza serves the lamb shank version, cooked with wine and herbs for hours until tender, accompanied by some crispy polenta. “It’s about Italy, home comfort food, something you’d find at someone’s ranch house. It’s a very rustic dish,” says La Pastaia’s Director of Food and Beverage Morgan Slade. Calafia Café David Kinch Crepevine FROM TOP: SCOTT PEARHILL; NICK VASILOPOULOS; CHRIS SCHMAUCH
South Bay Accent - Feb/Mar 2016
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