Mendocino Farms’ take on a Vietnamese banh mi features braised, caramelized Kurobuta pork belly; housemade pickled daikon and carrots; cilantro; cucumbers; jalapenos; and chili aioli on a paninipressed ciabatta.
February 22, 2018 | Food & Drink Story Eat and Drink
Mendocino Farms aims to put the wow factor back in-between two slices of bread. The family-owned Southern California-based company, beloved for its slew of gourmet sammies, has opened its first Northern California outpost in The Pruneyard.
The family-friendly restaurant sports a foosball table, cornhole and a kids’ chalkboard corner. Favorites include Not So Fried Mary’s Chicken, a toasted ciabatta piled with roasted Mary’s free-range chicken rolled in krispies, tomatoes, pickled red onions, mustard pickle slaw and herb aioli; and Kurobuta pork belly banh mi, a panini-pressed ciabatta with caramelized pork belly, housemade pickled daikon and carrots, chili aioli and jalapenos.
Salad lovers are not forgotten—not with the likes of avocado & quinoa superfood ensalada, brimming with butter lettuce, romaine, kale, cotija, black bean-corn-jicama succotash and housemade “krunchies” (fried quinoa, millet, heirloom red rice and nutritional yeast).
There’s also an on-trend Rescued Vegetable Burger, made with repurposed vegetable pulp made into a patty, then garnished with beet Thousand Island, tofu cheese, tomatoes and bread-and-butter pickles. Save room for artisan soft-serve, as well as a selection from four craft beers and four wines on tap. Look for locations to come in San Jose’s Santana Row in late January, as well as San Mateo and San Francisco this spring.
1875 S. Bascom Ave., Ste. 440, Campbell, 408.385.8218
Originally published in the January issue of Silicon Valley
Have feedback? Email us at letterssv@modernluxury.com
Follow us on Twitter @siliconmag
Follow Carolyn Jung on Twitter @CarolynJung
Photography by:
