Scott's Seafood reopens in the middle of the COVID crisis

This is the only new restaurant opening that I'm aware of in Downtown San Jose over the past two and a half months. Scott's Seafood, one of Downtown's flagship restaurants, had to close to make way for a major multi-million SQFT development project called CityView Plaza. Thankfully, Scott's has chosen to reopen in a new location Downtown.

On May 21st, they opened for takeout at 200 S. 1st which is at the intersection of Paseo de San Antonio. This is a famous spot that has housed Casa Castillo, Asqew Grill, Zing, Ruffled Feathers Eatery, The Blackbird Tavern, and Social Policy. This corner has had so much turnover, that some believe it to be cursed. If there is one restaurant that can break the curse of Case Castillo, I think it's Scott's Seafood. They have a loyal fan base and will offer a more impressive menu and cocktail selection than any of their predecessors.

Just as exciting as this opening is Scott's plan to expand their brand and build a second restaurant in Downtown San Jose. They are looking to open a takeout soup and salad eatery called Scott's Chowder House which will feature their excellent seafood chowders. We don't have a great casual bread-bowl place in Downtown San Jose, so I can't wait! Meanwhile, please patronize Scott's and your over faves so we can keep as many of our restaurants as possible this year.

Source: SVBJ

Santana Row 2020 Openings and Events

The first big restaurant news for Santana Row in 2020 is Momosan, a Japanese yakitori spot owned by Iron Chef Masaharu Morimoto is coming this summer. Think of it as grilled tapas and ramen along with a full bar. If you have been to Morimoto in Napa, you know the quality is bound to be quite high.

Hot 8 Yoga will bring another health and wellness option to Santana Row when it opens this Fall. It should complement SoulCycle and Barry's Bootcamp nicely.

As for events, the San Jose 408k 'Race to the Row' takes place on February 2nd and the Lunar New Year Celebration will be on February 8th. For all of the details, read on below for the full press release.

Santana Row - an Oasis for Delicious Food, Sought After Brands and Action-Packed Entertainment

SAN JOSE, Calif. – January 14, 2020 – Santana Row is kicking off 2020 with the announcement of incoming merchants and community celebrations! Upcoming dining and fitness additions will bring a number of new experiences to Santana Row in 2020. Iron Chef Masaharu Morimoto, a Japanese master chef known for his innovative and signature style of cuisine, will open his popular ramen and yakitori Izakaya concept, Momosan, at Santana Row. This energetic and casual dining experience will feature the Iron Chef’s signature take on Japanese ramen, grilled skewers and Izakaya dishes, plus a diverse selection of premium sake, beer and spirits.

“I am looking forward to opening Momosan in San Jose’s vibrant Santana Row district,” said Chef Morimoto. “Momosan is all about enjoying ramen, yakitori, beer and sake in a fun, casual environment.”

At Momosan Santana Row, noodles will be front and center, highlighting Chef Morimoto’s varieties of Japanese-style flavor-forward ramen.  The menu will also shine with a variety of grilled dishes and Japanese bar snacks, all with Chef Morimoto’s signature twist. Playful small Izakaya plates and appetizers will take guests on a comfort food journey.

“San Jose is a city with traditional culture, including traditions that are adapted from Japan, as well as the most advanced technology as the center of Silicon Valley,” added Chef Morimoto. “I am very excited to explore the challenges and opportunities such a unique place offers me.” For more information on Chef Morimoto, visit ironchefmorimoto.com.

Group fitness concepts’ SoulCycle and Barry’s Bootcamp have become ritual for many workout enthusiasts at Santana Row, and another is in the works! Hot 8 Yoga will bring a variety of hot yoga classes to The Row in Fall 2020 that are ideal for students of all levels, paired with luxury amenities in a spa-like setting. Santana Row is the ideal fit for Hot 8 Yoga: its offering of curated shops focused on delivering premium goods and services is directly in line with the studio’s careful cultivation of the best movement and wellness experience for its practitioners.

And the excitement doesn’t stop here! 2020 kicks off with celebrations and community events for the entire family.  Here’s what’s coming up this February for all to enjoy.

San Jose 408k ‘Race to The Row’

Sunday, February 2^nd, starting 8 am

Join us for the 9^th annual Race to The Row, brought to you by Amazon and benefitting Pat Tillman Foundation. Featuring the famous “Mariachi Mile” and “Memorial Mile,” this fun point-to-point course will take you through some of San Jose’s most charming neighborhoods. As you cross the finish line, Santana Row shops & restaurants will be waiting for you with free yoga classes, mimosas and more. Stay tuned for the official offers!

Click here to Register for this event. For registered runners, the Packet Pick Up will be held in Santana Row Park (across from Left Bank) on January 1^st from 2 pm – 7 pm, and February 3^rd from 10 am – 5 pm.

For more information, visit santanarow.com/events/408k-race-to-the-row.

Santana Row Lunar New Year Celebration

Saturday, February 8^th, 1 pm – 3 pm

Santana Row welcomes the Year of The Rat with an afternoon of Lunar New Year festivities, presented by NTD Television and The Epoch Times. Enjoy the drumbeats and crashing cymbals of the Dragon and Lion dances, plus other fascinating cultural performances on a large stage in Santana Row Park (across from Left Bank).

Every hour, on the hour from 1 pm – 3 pm, red envelopes will be distributed in the park filled with Santana Row shop & restaurant gifts and offers! *Available while supplies last. Also enjoy in-store events, discounts, arts & crafts and more on The Row in honor of Lunar New Year.

This event is free and open to the public. Bring the family and celebrate the start of 2020 coordinated by the cycles of the moon! For more information, visit santanarow.com/events/santana-row-lunar-new-year-celebration.

Cupertino Welcomes Coconut’s Fish Café with Aloha

As soon as you walk into Coconut’s Fish Café, you are immediately transported to the Hawaiian Islands. From the Hawaiian music playing in the background, the staff’s welcoming hospitality, to the “ono” (delicious) dishes, Coconut’s in Cupertino is definitely a must-see!

Coconut’s is a fast casual restaurant where patrons order at the counter. From a menu perspective, think of it as a much healthier version of L&L’s. With great Pu-Pus (appetizers), healthy salads, gluten-free options, delicious entree selections to a keiki (kids) menu, Coconut’s has a variety of food choices for everyone.

The restaurant is renown for its fish tacos and it surely didn’t disappoint. The fresh mango salsa paired with Coconut’s famous coleslaw married perfectly #bomb.

The Fish and Chips were so scrumptious and one of my faves. I loved how the chips weren’t a thicker cut so it’s definitely a great platter for sharing #hellagood.

If I can live on just eating two things in this world, it would have to be calamari and shrimp. So, I was definitely excited that we ordered both of these Pu-Pus. It’s worth noting that the calamari is sliced calamari steak (the best cut)  #obsessed.

Other tasty recommendations include:

• Seared Ahi – sesame-crusted, blackened Ahi served with wasabi and soy sauce
• Macadamia Nut Crusted Mahi-Mahi – served with homemade mango coconut sauce, brown rice and coleslaw
• Poke Bowl – choice of traditional, spicy or teriyaki. Served with coleslaw, brown rice, ginger, wasabi and radish sprouts

As a Hawaiian born, Coconut’s Fish Café definitely has my approval. Sorry L&L’s, but Coconut’s is my new love J

Mahalo to Chad, Erica and Reina for the excellent customer service! Shout out to Sarah Santos for the great photos #Mahalo

Coconut's Fish Café is located at 20010 Stevens Creek Blvd in Cupertino and is open every day from 11am to 9pm.

-Noe Sacoco Jr.

The Blue Door Opens at Westgate Center

New restaurant/bar offers American fare with Greek and Mediterranean flair

San Jose, CA – Familiar comfort food and dishes elevated for the sophisticated palate are on the menu at The Blue Door Restaurant and Bar at 1520 Saratoga Ave. at Westgate Center.
The restaurant opened in early February and serves an extensive menu of American classics, often with a touch of Greek flavors, accompaniments and ingredients, a nod to the owners’ heritage and food traditions.

The Blue Door features favorites such as meatloaf, pastas, steaks and burgers, all with signature touches. For diners searching for more innovative choices, the restaurant serves such dishes as grilled salmon with mustard greens, braised short ribs with orzo and mizithra cheese and a kale and quinoa salad with Parmesan-sunflower seed cracklings.

Five dining areas are designed with unique features and coloration, creating experiences that range from cozy and family-friendly and to quietly intimate. The 7,500-square foot space seats 170. An outdoor patio accommodates 80 more diners.

A bar area serves cocktails, beer, wine and small bites, including vodka-cured salmon bruschetta with tzatziki, tomato and pickled onions, lamb sliders and soutzoukakia--lamb meatballs in spicy garlic tomato sauce.

“The Blue Door Restaurant and Bar is a new and exciting addition to Westgate Center,” said Collette Navarrette, Director of Marketing for Westgate Center. “The sunny outdoor patio, modern and elegant interiors and comprehensive menu offer the community a vibrant culinary experience."
The owners  are restaurateurs Sylvia and Peter Foundas whose family members are longtime Bay Area restaurant entrepreneurs, immigrants from Greece in the 1950s. The Foundas restaurants include the Pinecrest Diner, an institution in San Francisco, and the Boulevard Café in Daly City.

The restaurant was inspired by the warmth and beauty of Costa Navarino, one of the Foundas’ favorite resorts in southern Greece.

Blue is the color associated with the country’s flag and waters and the blue door is especially significant: wives of fishermen painted their doors blue believing it protected their husbands from harm as they went to sea and would bring them home safely.

The Blue Door Restaurant and Bar
Address: 1502 Saratoga Ave, San Jose, CA 95129.
Executive chef: S. Michael Alsop

Opened Feb. 8, 2016. The restaurant serves breakfast, lunch and dinner.
Hours: Mon.-Thurs. and Sunday, 7 a.m. to 10 p.m.
Fri. and Sat: 7 a.m. to 11 p.m.
Website and menu: thebluedoorrestaurant.com
Phone: (408) 866-4176

Adega Restaurant Review

I was initially heartbroken when Sousa's, the only Portuguese sit-down restaurant in Silicon Valley, closed earlier this year after a 33-year run. Ordering Sousa's for special occasions was a family tradition of ours. However, it is time for a new generation of chefs to carry the torch and bring their own unique spin to Portuguese cuisine.

The restaurant was sold to husband-and-wife chef team David Costa and Jessica Carreira along with Carlos and Fernanda Carreira (Jessica's parents). Jessica was born and raised in San Jose. She studied cooking at the Cordon Bleu and then went to Portugal for three years to master Portuguese cuisine. By age 20 she became the head pastry chef at Restaurant Eleven, a Michelin-star restaurant in Lisbon. That is also where she met her husband David Costa. David had been cooking for over ten years and believes in transforming traditional dishes without destroying the original flavor. He has worked at several notable restaurants in addition to Restaurant Eleven and was the sous-chef at the Four Seasons Hotel in Lisbon.

With Adega (which means wine cellar), David and Jessica have realized their life-dream of opening their own Portuguese restaurant. There is character in every corner of the space. Much of the furniture is hand made, original tools used in wine-making are hanging on the walls, there is a traditional tile mosaic on the back wall, even the plates and dishware are imported from Portugal. True to the restaurant's name, Adega's massive collection of Portuguese wines is one of the first things you'll notice when walking in. It is immediately clear that this is not a cookie-cutter restaurant.

Before I get to the food, let me just say I am Portuguese-American and have been eating amazing home-cooked Portuguese meals for 35 years. I've visited Portugal over 20 times and have had countless amazing, authentic meals there. The dinner I had at Adega in San Jose, was easily one of the top five Portuguese meals I have ever had in my life. I think the food here is something that everyone can appreciate, even if you have never had a Portuguese dish before. This could very well be the best fine-dining restaurant in San Jose right now.

STARTERS

House-made hummus and Portuguese bread - These comes complimentary. The hummus is a unique blend and may change from one visit to the next. The marinated olives are perfect to nibble on while you browsing the menu and wine list.

Pork belly, pea puree, poached quail egg - A must-order dish! Pork belly has become very popular in the US over the last few years. This combines perfectly cooked slices of pork with an outstanding pea puree that could stand on its own. Add the quail egg and you have magic on a plate. The presentation is also gorgeous.

Sweet prawns in a buttery garlic sauce - This is a very simple dish that is exploding with flavor. I forgot to ask how long the prawns are marinaded for, but I imagine it is a very long time. These were so good that we were looking around the table to see other's reactions when they bit into the shrimp.

Rabbit terrine with pine nuts, pistachios and cous-cous salad - Rabbit is not something you see often on American tables, but it is a popular staple of Portuguese cooking. The taste is similar to chicken and is not gamey at all like other "exotic" meats. At Adega, it is prepared perfectly in a terrine mixed with nuts and each slice sits on a bed of cous-cous. The sweet sauce on the bottom is what really elevated the whole dish for me and made it all come together. If you are adventurous, you have to try this one.

Octopus salad with roasted red pepper sauce - As beautiful as this dish was, I could only try a small bite since I'm allergic to raw onion. Everyone else at the table had no problem cleaning this plate.

SOUPS

Fresh cut kale, chourico bits, cream of potato (Caldo Verde) - This is as traditional of a Portuguese soup as you can get. It tastes just as good as how my grandmother made it, but Adega dresses up the soup with a modern presentation I have never seen before. It tastes as good as it looks.

Seafood bisque, aspic of lobster & oysters - Absolutely delicious. This is as good as any soup I have ever ordered at a Michelin-star restaurant. The soup is poured over the seafood table-side.

ENTREES

Ribeye steak, crispy Iberico ham, fried egg, fried potatoes (Bife a Portuguesa) - Wow, what an amazing and fun interpretation of a Portuguese classic. Usually this is a marinated flat-iron steak topped with an egg and french fries, but Adega has put a tuxedo on this traditional dish. They use a premium Ribeye which comes medium-rare and sizzling on a hot stone (similar to Rok Bistro). You can leave it on the stone to cook to your favorite temperature and then combine it the accompaniments on the neighboring plate.

Braised beef, roasted taro root puree, sauteed spinach (Alcatra e Inhame) - Another outstanding beef plate. This one is less interactive than the Bife a Portuguesa, but combines melt-in-your-mouth beef with taro mashed potatoes and surprisingly flavorful spinach. This was one of my wife's favorites.

Sea bass cooked with potatoes, bacon, green beans - The fish was flaky, crispy, and moist all at the same time. The texture was excellent and it had the right amount of spices.

DESSERTS

Fried coconut rice pudding, passion fruit sauce, mojito sorbet (Arroz Doce Adega) - This might be the best Portuguese dessert I have ever had. It was not a traditional rice pudding like what I was expecting. You have three fried pastries filled with coconut rice and combine those with the passion fruit sauce and mojito sorbet in the middle. I could have eaten a half-dozen of these. This is another must-order item.

Flan pudding, caramel tile, caramel sauce, vanilla ice cream - This is definitely not your traditional flan. I like this version much more and my table devoured the flan in about 20 seconds.

Orange roulade cake, cream cheese, in cardamom sauce - I don't think I have ever had this before in Portuguese cooking so I have nothing to compare this to. It was sweet, decadent, and the cake was the perfect sponge for the sauces and cream cheese.

BEVERAGES

Adega has what is likely the largest collection of Portuguese wines of any restaurant outside of Portugal. Chef Jessica's parents are both in the wine industry and have used their connections to get over 200 different types of wine across multiple regions of Portugal. You will probably need some help picking a wine similar to what you are used to, but I would recommend being adventurous and trying something that you will never find anywhere else. My pick would be a "Green Wine" (Vinho Verde), which comes from one of two varietals exclusive to Portugal. The cost for these is very inexpensive and Adega has some of the best ever made.

For dessert, you can add a shot of Port, Madeira, or Moscatel to help close out a wonderful meal. They have suggested pairings for each dessert and the cost is only $5.

Adega also has a selection of Portuguese beers and sodas. If you are going non-alcoholic then I recommend the passion fruit soda.

In conclusion, you should book a reservation ASAP before the word gets out. Adega is San Jose's best shot at getting its first Michelin Star Restaurant in 2017 and is a shining example of what the next generation of San Jose restaurants could be.

Adega is open for both lunch and dinner at 1614 Alum Rock Avenue. Hours are 11:30am to 2:30pm and 6pm to 10pm Wednesday through Sunday. Parking is available behind the restaurant, across the street, and valet parking is available on weekends. You can book a table from the Adega Website.

Roots and Rye Restaurant Review

Roots and Rye (R&R) is one of the newest Santana Row restaurants. It's tucked in next to Maggiano's and Kara's Cupcakes in a space that previously housed Roux Louisiana Kitchen and Hot Tamales. I'm not a big fan of the decor, which makes the whole restaurant look like it is still under construction. However, I hear that they are going to run plants and vegetation on those exposed wood pillars which would provide a unique effect. Like their sister restaurants Straights and Sino, they have a unique restroom that is partially unisex--might as well get that out of the way now so that there are no awkward surprises ;).



They have an impressive outdoor patio space with plenty of heat lamps. R&R also features live music on Thursdays, Fridays, and Saturdays. A nice Jazz band was playing while we dined there the second time around.

So now, let's get to the good stuff... the food. They recently changed their menu to focus more on small, shareable plates that are available all day. They still have some main courses that are available after 5pm. R&R also has a long list of unique craft cocktails and bourbons.

SMALL BITES (SERVED ALL DAY)

Parmesan Fries with a 63 degree egg, fines herbs, truffle aioli - This is their signature small plate and an absolute must-try. You can either dunk the fries into the egg, or pour the egg on top of the parmesan fries. I could eat this all day.

Brussel Sprouts with parmesan, capers, red wine vinegar - Brussel sprouts are usually not my favorite side to order, but these were outstanding. The lemon zest and capers added an extra kick and help make this a perfect addition to your meal.

Roasted bone marrow with red wine braised short rib, potato pepper crostini, pickled radish - When foie gras became illegal in California, bone marrow turned into my new go-to for some extra indulgence on special occasions. The presentation, flavor, and portion size of R&R's bone marrow were all impressive. However, I will say that the first time I dined here there was foie gras on the menu, and it was excellently prepared. If I had the choice, I would go with the foie gras over bone marrow any day of the week.

BIG BITES (5PM TIL CLOSE)

Fried Petaluma Chicken with house-made apple sauce, brussel leaves, mustard caviar, pickled vegetables, apple cider jus - Excellent chicken with crispy skin exploding with flavor. They nailed this dish and the accompaniments.



Beef Short Rib with potato puree, caramelized roots, charred leeks, red wine jus - This dish was just okay. It was standard fare for short rib and did not blow my away like the chicken. I would have rather ordered two more small plates instead of this, which seem to be R&R's strong suit.



SWEETS

Fried Apple Pie with honey crisp apples, roasted quince, creme fraiche ice cream, cider reduction - Save some room for dessert, and order this! If you like apple pie, this dessert will not disappoint.



Candy Bar Tart with chocolate ganache, salted caramel, spanish peanut nougatine ice cream, sazerac caramel sauce, huckleberry compote - This is their most popular dessert and was my wife's favorite. It tastes like all of the candy bars you craved as a child melted into one.



Roots and Rye Affogato with house spun fennel ice cream, almond anise biscotti - A much better alternative that just ordering coffee at the end of your meal. I really enjoyed the cappuccino-soaked ice cream and biscotti. The coffee was a little bit too bitter for my tastes, but a regular coffee drinker should love this.

DRINKS

Churchill Downs (bourbon whiskey, strawberry aquavit, lemon, green cardamom, fever tree ginger beer) - This is one of their signature cocktails and had a very unique flavor that is difficult for me to describe. It was like drinking a flower. This is light enough on the alcohol for either gender to enjoy. This was my wife's favorite.

Goldenrod (terroir gin, herbal liquor, lemon chrysanthemum honey, absinthe, rosemary) - The taste here was even more unique than the Churchill Downs. The combination of flavors actually made this taste kind of like sawdust, which pairs well with the decor. I couldn't resist drinking this since it was so different, but wouldn't recommend it to most people.

Barrel Aged Old Fashioned (bourbon whiskey, bitters, demerara sugar) - I'm a bit of an Old Fashioned snob since this is my favorite cocktail in general and this is the only cocktail that I can reproduce at home. R&R uses Buffalo Trace, which has a bit of a bite to it but I would expect nothing less from a traditional Old Fashioned. This is the cocktail that I would order first in the future.

Lark Creek Kitchen Review

I still fondly remember Yankee Pier, the first Santana Row sit-down restaurant. It ended up becoming the first of many in one of the South Bay's premier dining destinations. After several years, the space was remodeled and transformed into Lark Creek Blue, which was still heavily focused on seafood. Now in the third incarnation of this space, Lark Creek Kitchen opens up the menu dramatically and focuses on more creative and elaborate dishes. Executive chef Nick Tall previously worked at Amber, a Two Michelin Star restaurant in Hong Kong. You can definitely see the influences from both Amber and Nick's Miami upbringing in the dishes. The menu also changes frequently with seasonal items being added every two weeks or so.

The summary (if you don't want to get into all the specifics below) is that I loved it. This is now easily one of the best restaurants on Santana Row. Ask your server for the chef's recommendations for that week and I don't think you'll be disappointed.

Smaller Plates

24 hour slow-cooked pork belly - This was both tender and crispy at the same time. It came with a flavorful side of morning glory (water spinach), a rare and hard-to-find topical plant used in Asian cooking but surprisingly hard to find in Silicon Valley.

Heirloom beet and buratta - This is a must-try appetizer if you visit! The buratta cheese was smooth and creamy and was accompanied by beets, dates, and pomegranate. I could eat three of these and call it a day.

Hamachi ceviche verde with avocado, kiwi, cucumber, green yuzu (Asian citrus) and plantain chips - Of all the great dishes we had, this one was my favorite. If you are a sushi fan like I am, you will love this. They use the fatty part of the hamachi (toro) for extra flavor. You can either use the plaintain chips to scoop up generous pieces of fish or use the lettuce on the bottom of the bowl to make a hamachi wrap (which I highly recommend, this helps you sop up all of the ceviche juices at the bottom).

Larger Plates

Yellowtail amberjack (cooked hamachi) with maitake mushroom, bacon, broken noodles, pickled cauliflower, and miso mustard glaze - Mind-blowingly good hamachi made from a dorsal fillet. A seaweed bacon infusion is used for the noodles.

Braised local lamb cavatelli pasta with homemade lemon ricotta, grilled fennel, roasted tomato, olive, three herb pesto - Perfect for a hearty meal when it's cold outside. There were a lot of flavors on the plate and it was very filling. If you feel like skipping the appetizers and getting down to business, this is a great choice.

Desserts

Cheesecake creme brulee, pink guava puree, cafe culce de leche - Very unique, I have never had a dish like this. This is a perfect hybrid of both cheesecake and creme brulee, two of my favorite deserts. I would order this again in a heartbeat.

Caramelized pineapple and preserved lemon tart, white chocolate zabaglione (Italian custard made with egg yolks, sugar, and a sweet wine), pineapple caramel - This one was my wife's favorite. The flavors were very balanced and the cubes of pineapple inside of the custard were a great touch.

Drinks

Unfortunately the cocktails were not quite up to the same caliber as the food. A place like this really deserves some true craft cocktails to go with the killer dishes. I tried the Cucumber Mule (hanson's organic vodka, bitters, lime, and ginger beer) and Broken Branch (rittenhouse rye whisky, sweet vermouth, maraschino liqueur, amaro averna, bitters). They were fine, but I wouldn't come out of my way to grab a cocktail here. Wine might be a better choice with your meal.

Chef Nick Tall also has ambitions to bring local craft beer vendors into the restaurant for multi-course beer pairings. He happens to be a brewer himself and has a strong appreciation and fondness for the art. If he launches a beer pairing for his outstanding menu, I'll be the first one in line.