Fast & Fresh
At Lemonade, a spinach salad features candy-cane-striped beets, melon balls, crumbled blue cheese and toasted chopped hazelnuts ($2.95).
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Smitten is opening at Santana Row.
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Manresa Bread’s selection of handcrafted, small-batch breads includes a fruit and nut loaf ($8).
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Forthright Oyster Bar & Kitchen
The name refers to a place that’s honest, straightforward and good to the bone. That’s just what Forthright Oyster Bar & Kitchen aims to be. The latest endeavor by South Bay chef and restaurateur Jim Stump has replaced the long-standing Hawgs Seafood Bar. Like its predecessor, it shines a spotlight on seafood. But it does so with a modern industrial vibe; a keen eye to conscious sourcing; and the talents of Chef de Cuisine Kiel Mariant, who cooked at Stephen Starr and Michael White restaurants in New York, and grew up in Santa Clara. Oysters are front and center in shooters ($4), and in nine types on the half shell (from $2.50). Round out dinner with olive-oil poached local halibut ($25) and charred Spanish octopus ($14), as well as handcrafted house cocktails ($10). At brunch, don’t miss the ricotta beignets with caramel sauce ($6). 1700 W. Campbell Ave., Campbell, 408.628.0683
The Eureka! restaurant group is expanding to Silicon Valley with two new locations—one in Cupertino with a scheduled opening date of March 21, and the other in Mountain View, set to open in April. Both spots will feature an “Eat Drink American” concept, which translates to American classics with a contemporary twist. For example, a beet and goat cheese salad topped with watermelon pop rocks ($12); golden ale mussels in a jalapeno-bacon stock ($13); dry-rubbed baby back ribs with a spicy orange glaze and chimichurri ($22); and bananas Foster crunchy French toast ($12). The beverage program will include domestic craft beer and regional wines, as well as more than 50 small-batch whiskeys and specialty cocktails. The restaurants will be open daily, continuously from lunch through dinner, with “hoppy” hour every day. Brunch will also be offered on the weekends. Main Street Cupertino, 19369 Stevens Creek Blvd., Cupertino; 191 Castro St., Mountain View
These days, chef Jan Birnbaum—famed for his succulent sirloins at San Francisco’s EPIC Steak and elegant entrees at Campton Place Restaurant—is focusing on more casual, homestyle cooking. His new venture is the meal subscription service toGather, an idea that simmered in his head for a decade. To distinguish itself as an eco-friendlier alternative to its competitors, toGather relies on locally sourced proteins and greens, sustainable packaging and reusable insulated coolers. Diners pick up the ready-to-make meal kits at hubs in Silicon Valley and San Francisco, which further reduces the company’s carbon footprint, says Birnbaum. (Its hard plastic containers can be returned for recycling.) Based in San Mateo, toGather currently offers a la carte and subscription options, with at least eight rotating menu items—including a vegetarian entree, appetizers and dessert—each week. $20–$26 per person for two-course meal, 724 S. Amphlett Blvd., San Mateo, togather.us
Originally published in the March issue of Silicon Valley
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