CAVA Brings Its Mediterranean Bowls to Santana Row in 2027

After years of fan requests, the popular Mediterranean fast-casual chain CAVA has confirmed its first Northern California location will open next year at Santana Row. The restaurant will take space at 3055 Olin Avenue, Suite 1035, marking the chain’s long-awaited arrival in the Bay Area.

CAVA specializes in customizable bowls and pitas built around grains, proteins, vegetables, dips, and dressings in a style often compared to Chipotle. The company currently operates more than 450 restaurants nationwide, with all of its existing California locations concentrated in the southern part of the state. Two additional Bay Area sites closer to San Francisco are also planned, though exact addresses and timelines remain unannounced.

Each new restaurant typically employs 25 to 40 local team members, so the Santana Row opening should create fresh jobs alongside the expanded dining options. The arrival fills a gap that many residents have noted for some time as the brand’s popularity grew elsewhere.

Santana Row already offers a dense mix of shopping and restaurants, making it a logical first foothold for the chain in the region. Once the doors open in 2027, diners will finally be able to grab those well-known Mediterranean bowls without leaving the South Bay.

Source: KRON4

Alexander's Steakhouse Cupertino Returns After Renovation

San Jose diners who make the short trip over to Cupertino finally have a favorite steakhouse back. After a temporary closure that began in late June, Alexander's Steakhouse at 19379 Stevens Creek Boulevard reopened its doors following a full interior renovation, restoring one of the South Bay's most reliable fine-dining destinations.

The space that first welcomed guests in 2005 now features updated finishes and modern design touches while keeping the same sense of warmth that built its reputation. Intimate tables, larger gatherings for celebrations or business, and private events all fit comfortably inside the refreshed room. Plentiful free parking remains right outside, a practical detail that continues to matter on busy nights.

What has not changed is the kitchen's approach. Premium steaks still share the menu with seasonal tasting options, carefully prepared seafood, and a wine list that has earned steady regional praise. The blend of classic American steakhouse technique with subtle Japanese influences remains the signature, supported by ingredients sourced from nearby farms and artisan producers. Service stays attentive without becoming stiff.

General Manager Radim Vlcek and the team designed the update to feel elevated yet familiar, a balance that has defined the restaurant for more than two decades. Regulars and first-time visitors alike can expect the same focus on quality that earned Alexander's its long list of local awards (including a Michelin Star at one point).

Dinner service runs nightly from 5 to 9 p.m., with limited lunch hours on certain days. Reservations are recommended and can be made by calling 408-446-2222.

Tai Er Sichuan Cuisine Opens at Valley Fair Bringing Signature Wok Magic to Silicon Valley

Food lovers throughout the South Bay eagerly anticipate the grand opening of Tai Er Sichuan Cuisine at Westfield Valley Fair in Santa Clara. This marks the brand's second Bay Area location following its successful debut in San Mateo, and it promises to elevate the already thriving dining options right in the backyard of San Jose.

Since launching in 2015, Tai Er has built a global reputation with over 500 locations by obsessing over details like its hallmark 23-day house-fermented sauerkraut fish. The new Valley Fair outpost will deliver that same commitment to bold, nuanced flavors in a modern setting designed for sharing.

The spacious restaurant features an open kitchen where skilled chefs execute high-heat wok dishes that capture authentic smokiness and aroma. Standouts on the expanded menu include location-exclusive creations such as lime-glazed sweet and sour shrimp and truffle vegetarian fried rice with mushrooms and seasonal vegetables. Diners will also savor wok-seared black pepper beef, house special beef fried rice, fresh appetizers, and desserts like fried mochi cubes served with ice cream.

The grand opening is currently slated for the weekend of May 1st. I'm planning to do a full review around mid-May.