February/March 2016 97 CHRIS SCHMAUCH (2) Sundance the Steakhouse STEAKHOUSE For those special occasions and deal-making business dinners, steakhouses strike the right culinary chord. Now in its 42nd year, Sundance the Steakhouse in Palo Alto continues its tradition of offering aged prime meats, fresh seafood and an extensive wine list under the direction of brothers Aron and Galen Fletcher. At Kyoto Palace Japanese Steakhouse in Campbell, guests sit around six-foot grills where trained teppan chefs chop, slice and toss ingredients for their entertainment and eating pleasure. QUAIL This flavorful little bird is served regularly at Tamarine Restaurant and Gallery, Palo Alto’s chic Vietnamese fusion restaurant. Executive Chef Tammy Huynh changes its preparation depending on the season, as in Buttermilk Quail and Waffles, an Asian spin on the traditional chicken and waffles dish. She pairs it with the tart flavor of pomegranates as side accompaniments. RAMEN Long gone are those quick-fix dry noodle packages. A soul-warming South Bay upgrade is a hot bowl of ramen. Customers wait in long lines if need be to slurp up the delicious combination of broth, noodles and savory toppings at noodle niches like Ramen Halu on Saratoga Avenue in San Jose and Santouka in the Mitsuwa Marketplace. Also on Thrillist’s best in the country is Orenchi Ramen in Santa Clara. Voters rate its 18-hour simmered broth from kurobuta pork nearly perfect. Sundance Steakhouse Kyoto Palace Japanese Steakhouse
South Bay Accent - Feb/Mar 2016
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