Yeti Restaurant -- Glen Ellen & Santa Rosa, CA (Indian & Nepalese cuisine)

Inspired by the regional cuisine of Northern India, Southern India, the Punjab region and Nepal, the dishes at this establishment wake up the palate with explosive flavors. I have been privileged enough to have visited both locations, and they are equally delicious with plenty of free parking available at each site. 

The scenic, woodsy location in Glen Ellen is at 14301 Arnold Drive and the larger location, with a buffet option on certain days, in Santa Rosa is at 190 Farmer's Lane. 

The service and seating are pleasant and comfortable, and the decor was a feast for the eyes. I have visited Nepal and India in past years and some of the art pieces were similar to things I brought home from these far away locations. The food and the decor made me feel very welcomed and relaxed.

https://www.yeticuisine.com/


Here are some of the things I've enjoyed.




Plain Naan. Even though it's in the name, I would say this was not "plain" at all, but quite flavorful on its own. Speckled with dots of nigella, this naan was served hot, with billows of steam escaping when torn apart. There were some crusty parts and some soft parts, and the size was large enough to serve a whole family. A must have with the meal.

Samosa. House-made puff pastry filled with potatoes and peas. The shell was flaky and crispy without being too hard. The potato and pea filling was seasoned with fragrant cumin and other spices. I was also very impressed by the fresh garnish. This was so fresh, I ended up eating it as a side salad with some of the tamarind and mint sauce served along with these delightful parcels.

Chicken Momo. These golf-ball sized dumplings were filled with juicy ground chicken, cilantro, turmeric and other spices. One order included six, they were served in a bamboo steamer basket, and arrived at the table piping hot. The house-made wrappers had just the right amount of chew and were just the right thickness to properly hold all that lovely filling. These were some of the best momos I've tasted, since traveling to Nepal.

Vegetable Momo. Another delicious dumpling dish, this one filled with wilted cabbage, carrot and cilantro. The veggies were nicely seasoned with spices. I would even say they were juicy and just as tasty as the chicken filled dumplings. The fresh garnish added an extra side salad for me as well. 

Trio of sauces. This was not a separate menu item, although I almost wished it was, as I wanted to order pints of these to take home. These came with our order of samosas and momos. The green was the fresh and fragrant Somname mint chutney, the red was a spicy, but fruity and flavorful chili sauce and the brown was a sweet and mild date chutney. All very delicious and all used up by the end of our meal. 

Tandoori Chicken. This was almost a whole chicken that had an overnight marinade in yogurt, ginger, and garam masala, which is a mixture of several different spices. This was then roasted until smokey, tender and with bits of char from the hot tandoor. The sizzling plate presentation gave out great aromas and a spectacle of sounds that made my mouth water. Each piece of bone-in chicken was juicy, perfectly seasoned and spiced just right, and the vegetables on the bottom had a nice char where it touched the sizzle platter.

Saag Gosht. Chopped chunks of lamb were slowly stewed with fenugreek, fennel, onions and garlic. It was then finished with fresh spinach and topped with cilantro. A wonderfully saucy and mildly spicy dish, this paired very nicely with the rice and naan. 

Saag Paneer. A thick and hearty stew of rich and creamy spinach with cubes of house made farmer's cheese. This cheese was squeaky like cheese curds but dense and hearty like halloumi. This version was a bit saucier than other versions I've tried, but it tasted very complex. It had a depth of flavor, as if it was cooked for hours by someone with an experienced use of aromatics and spices. Spooned over rice or naan, this was one of my favorite versions of this dish that I've tried. 

Lamb Shank Curry. I was pleasantly surprised to see two pieces of tender, falling-off-the-bone shank in this dish. Other restaurants usually just offer one shank. The sauce in this dish was fantastic. Slow cooked with tomatoes, onions, ginger, chili and cardamom, the sauce really made this dish shine. 

Kashmiri Pulao. Given the levels of flavor and texture of this bowl of what seemed to be simple rice, it was a side dish that could have been a meal on its own. This saffron rice included roasted nuts, dried fruit, fresh fruit and peas. It was very fragrant, each piece of rice remained separate. This was also a deceivingly large portion, given the shape of the vessel it was artfully served in. 

It's a shame this restaurant is a bit of a drive for me, but I will happily travel the distance for these flavorful dishes. 

Jora Peruvian Food -- San Jose, CA (Peruvian cuisine)

This type of cuisine is the perfect mashup of Latin, Asian, European and African influences, cooking techniques and spices. I very much enjoy the variety of dishes and preparations of their staple ingredients: corn, potatoes, quinoa and legumes. This type of cuisine has been gaining in popularity over the last few years in the Bay Area, and I'm happy to support another inspired location. Found inside the San Pedro Square Market at 192 W. St. John Street, this is a small stand next to other inspired eateries, for those who enjoy variety.

https://sanpedrosquaremarket.com/jora


Here are some of the things I've enjoyed.

Empanadas. Each order of the "meat" version included one beef and one chicken. The beef, hand-sized pocket, had minced beef stewed with minced onions and seasonings. It was saucy and satisfying, and all encased in a tender crust. The chicken pocket had shreds of chicken with a gravy-like sauce of bell peppers, garlic and onion. These made for a nice snack later on in the day after a quick toast in the oven.

Shrimp Causa. The foundation of this dish consisted of a potato "cake" mixed with aji amarillo, a fruity chili that is not too spicy and yellow in color. The potato tasted moist, light and sweet and fell apart with each stab of my fork. The topping consisted of chopped shrimp, tomato, cucumber and hard-boiled eggs coated with an herby house-made mayo. This was a cold dish that had various textures, a wonderful mix of fresh and zesty flavors that was refreshing and satisfying without being heavy.

Lomo Saltado. This was a great version of fusion cuisine. Influenced by the many Chinese in Peru, this dish is typically cooked, very quickly, in a wok. This version included juicy pieces of beef tenderloin, red onion, green onion, tomato, aji amarillo, potato fries, fresh cilantro, lomo sauce (which is a soy-based sauce), and it was all served with white rice. All the flavor notes were a hit with this dish. A little sweet, a little sour, but all savory and delicious.

Aji de Gallina. This is a typical Peruvian chicken stew with double cooked chicken. The chicken is first boiled until shred-able, then it's stewed with pureed bread, chicken stock, aji amarillo peppers, garlic and onion. The thick stew is served with boiled potatoes (hidden underneath for a starchy surprise), olives, hard-cooked egg and steamed rice. One might think the chicken would be dry from the double cooking, but it was tender, and the rich, but light, sauce coated every shred very nicely to add flavor and a silky texture. Since bread was used as a thickener rather than cream or butter, this was a hearty dish without that weighed-down feeling.

Alfajores. Generally speaking, these are probably one of my favorite types of cookies in existence. These in particular were specially made for Jora. The cookie part is made from flour, starch, butter and egg. The combination of these ingredients makes them flaky and forms a delicious cookie paste as it's chewed. The dulce de leche in the middle added a toasted milk flavor, with just enough sweetness, that warms my soul and brings a cookie-crumb laden smile to my lips.

Aji Sauce. Aji Ricoto is a chili sauce that is frequently used in Peruvian cooking. Similar to the Aji Amarillo chili, but a slightly spicier version. As this sauce was available for sale in jars at the time of my visit, I absolutely took the opportunity to take some home.

I hope this stand remains for the long haul. High-caliber Peruvian food is not so easy to find in the Bay Area, especially at this, more affordable, price point. There are plenty of imitators that do not do it justice, but this place is not one of them. I would say Jora is a gastronomic wonderland, and I am happy to play here any time. 

Joyful Dim Sum Bistro -- Fremont, CA (Chinese brunch)

This small, family establishment has only been around for about a year in the Tri-City area, but it's developing a good following of people who enjoy authentic and handmade dim sum. Located at 129 Anza Street, it's a bit of a drive for me, but well worth it for the quality, consistency and tasty selection of all my dim sum favorites. 

True to authentic and "old school" dim sum purveyors, there is no web site; at least not yet. But they do have some online ordering options, and they are written about on other social media sites, which can be found via a simple search. 


Here are some of the things I've enjoyed.

Xiao Long Bao. These have a flavorful broth on the inside, and in my humble opinion, is the best part. I try to enjoy every drop of that savory, collagen-rich broth. The minced pork inside is juicy and tasty as well. The wrapper is a little thicker than what I would prefer, but I will give that a pass, as this is a very difficult dumpling to master.

Chicken Momos. These pan-fried dumplings were reminiscent of the Himalayan variety. The presence of turmeric and chili spices enhanced the flavor of the chicken and vegetables. This is something that is not on a typical dim sum menu, so it was a nice treat. 

Chicken Feet. One of my favorite items. This simple looking dish is actually very tedious to prepare. These flavor-packed bones are stewed until tender, then flash fried to create the puffed texture and then braised again in a seasoned soy and garlic sauce. I am a fan of this rendition. Some people may not understand the appeal, but it's one of my childhood nostalgic foods, and the joy is in all the work of eating around all those bones.

Shiu Mai. A very delicious open-faced dumpling with pork, shrimp, mushrooms, and topped with fish roe. Filled with juicy umami and chunky, but tender texture from all that surf and turf goodness.

Har Gow. Usually a hit with everyone who enjoys shrimp, these had fresh, snappy shrimp that were seasoned to perfection. Steamed until the starch wrappers were chewy and translucent, these are also one of my very favorites.

Baked BBQ Pork Buns. A yeast-risen, buttery bread filled with saucy BBQ pork, then baked until golden. These particular hand-sized buns are then glazed with some honey for an extra shine and sweetness that pairs very nicely with the savory and sweet BBQ pork. Since these are great with a cup of milk tea or coffee, I saved these for snacking and for a quick breakfast the next day. 

Baked Egg Custard Buns. A light, airy bun that is topped with a custard and baked until the bread is golden and the custard topping is flakey and a bit crumbly. This bun has no filling, but the custard on top is a bit sweet and has a satisfying texture. This is another great treat with a cup of milk tea or coffee.

This has become my regular, local spot for dim sum. The small menu and to-go options make it an easy choice to fulfill any dim sum cravings. 

Jackson's Bar & Oven -- Santa Rosa, CA (Gastro Pub)

When elevated skills pair with a casual bar atmosphere, you end up with a place like this. Located at 135 4th Street, there is a constant revolving door of street parking in this downtown area. On the day of my visit, I lucked out and nabbed a spot just a few feet away. 

The dark woods and deep red and brown color hues make for a relaxed vibe that would work very well after dark. The food was made for sharing, but the flavors made me want to keep dishes all to myself. The service was friendly and attentive, but without the feeling like someone was hovering over me the whole time. This is definitely a nice enough place for a date night, but also casual enough to meet some friends for drinks after work or the weekend.

http://jacksonsbarandoven.com/

Here are some of the things I've enjoyed.



Neoclassic Buffalo Wings. These were very delicious wings. The very light batter made for a crisp exterior and the meat was hot and juicy on the inside. This was served with a creamy blue cheese sauce and a tangy buffalo sauce. The balance of sauces kept every dip and every bite interesting. 

Oven Roasted Calamari Salad. I don't tend to order salads when at restaurants, but the calamari were calling my name. I was surprised, but definitely pleased, at the generous amount of calamari. The perfectly acidic dressing was light and coated every piece of vegetable and seafood evenly. The roasted fennel added dimension and a nutty aroma and the frisée had a bit of bitterness that balanced the whole dish. I enjoyed this very much.

Lamb Stuffed Flatbread. Another winning plate with surprisingly generous portions of lamb, which was cooked until tender but not falling apart. The flatbread had a nice char and chew and paired with the garlic-seasoned lamb and spiced hummus very well. The optional side of fries were hot and crispy and also did a good job as a utensil to help devour the hummus. 

There were plenty of leftovers after this visit, but I look forward to more leftovers after my next visit and the one after that.

Haleluyah Ethiopian Gourmet -- Fremont, CA (Ethiopian cuisine)

After traveling to Oakland for many years for Ethiopian/Eritrean cuisine, I have finally discovered a place closer to where I live, to add to my regular restaurant rotation. Located in a strip mall with ample parking at 4144 Walnut Ave., this small, family-owned restaurant has flavor, complexity and friendly service. 

Haleluyah Ethiopian gourmet

Here are some of the things I've enjoyed.

Lentil Sambusas. Filled with well cooked and seasoned black lentils, this made for a hearty appetizer that was also light and the crunch from the thin, fried shell was very satisfying.

Injera. Fluffy, thin, fermented bread made with the ancient grain, "teff". This is a soupy sourdough batter that is poured onto a flat cooking pan and steamed until little holes are formed and set on the topside of the bread. These are then rolled up and served as the eating utensil for every item served. I love fermented foods of all kinds, and the sour taste of this bread balanced all the savory flavors of the main dishes very nicely.

Meat Combo Plate. Starting at the upper right and working clockwise, this included mild chicken stew, which was not spicy but seasoned well, doro wot (spicy chicken stew), which is one of my favorite rich, hearty chicken dishes, Gomen (collard greens), which were cooked down but still a bit toothsome, lamb tibs, and beef tibs, which were both cooked until tender and seasoned nicely with bere bere and other flavorful ingredients.  

Kitfo. This was a delightful mix of rare ground beef (can be ordered raw, rare, medium or well done) seasoned with mitmita (spice blend) and spicy clarified butter. The flavors of chili and cumin were present, and the soft texture of rare beef required very little chewing. The atakilt wot, which is a stew of cabbage, onion and carrot was soft, sweet and mild but nicely seasoned with tumeric. As were the kiki alicha, which were the yellow split peas that were cooked with onion, garlic, ginger and turmeric. 

Veggie Combo. Kiki alicha (yellow lentils), misir wot (red lentils), atakilt wot (stewed cabbage and carrots) and gomen (stewed collard greens) made up this fantastically delicious plate of food. Each item had a distinct taste, but all melded together nicely with the injera. I am not a vegan or vegetarian, but I love the strong flavors and varied textures of this all-veggie combo dish. Plus, the injera makes this gluten free. 

This has become a staple to-go spot for me, since it's not that far from where I live. The consistency and quality of the food is definitely something to write home about and enjoy, often. 

Curry Leaves -- Pleasanton, CA (Malaysian cuisine)

This might be one of the most authentic Malaysian restaurants I've tried so far in the Bay Area. I am no expert, but the unapologetic use of shrimp paste and fish sauce, which enveloped me with savory aromas as soon as I walked into this establishment, gave me a clue. 

Located in a strip mall at 6003 W. Las Positas Blvd., parking is not a big issue with ample spaces throughout. The counter ordering and seat yourself atmosphere was casual and efficient, but may require some flexibility if one is not used to this type of relaxed dining. 

http://www.curryleavesbistro.com/


Here are some of the things I've enjoyed.

Roti Canai. One of my favorite types of breads, this is a multi-layered, pan-cooked flatbread that looks simple, but requires quite a bit of technique mastery to get the layers, method of cooking, flakiness and elasticity correct. This one was spot on and was served with a spiced, but not spicey, yellow lentil curry sauce. Tearing apart this bread allowed the layers to separate, which helped to absorb more sauce. Each bite had a bit of flaky crisp from the outer layer, a bit of chew from the inner layers and savory goodness from the sauce.

Otak Otak. Their version of a typical street food, this was fish paste, well-seasoned with finely chopped herbs, spices and chilis, then mixed with chunks of fish and vegetables. The mixture was molded in banana leaves and steamed. Not the most appetizing in appearance or color, with some fibers from the aromatic lemongrass and kefir lime leaves, but the soft texture with strong flavors were pure seafood heaven. 

Nasi Lemak with Chicken Rendang. Considered Malaysia's national dish, this is traditionally eaten for breakfast and includes rice steamed in coconut milk, spicy sambal, fresh cucumber, crispy fried little fish, roasted peanuts and hard-boiled egg. This one may be the best I've tasted. The sambal was rich, long-cooked, full of flavor without being too spicey and the chicken was tender and coated in a thick, tasty, umami-packed curry sauce. The crispy fish and peanuts added crunch and savory flavors, while the rice was fragrant and sweet. Every bite was a little different, but all delicious.

Mee Goreng. Stir-fried yellow wheat noodles with shallots, onion, garlic, soy sauce seasoning, tofu, egg, bean sprouts, chicken and shrimp. These were chewy noodles following the theme of loads of umami. There was no liquid on the bottom of the plate, which indicated that the seasonings were cooked into the noodles and absorbed, so every bite had all that savory and sweet flavor. A squeeze of lime juice added balance to the whole dish, and I happily devoured the entire portion.

I will definitely return to try other dishes, as well as the gelatin-based desserts, and I would encourage anyone, who is not afraid of strong flavors, to try this place as well.

Washoe Public House -- Reno, NV (Contemporary American cuisine)

For well-crafted nibbles and sips during happy hour or a hearty meal for lunch or dinner, this is one of my go-to places in the Reno area. Located at 275 Hill Street, this is an established restaurant in a somewhat residential area close to the co-op as well as within walking distance from the Truckee River and downtown. As much as I love trying new places, this is one of those reliable standout restaurants that is always comfortable, consistent and friendly. 

https://www.washoepublichouse.com/

Here are some of the things I've enjoyed.

Lavender Grey Lemon Drop. The house-made lavender earl grey simple syrup was a very nice, aromatic touch. Freshly squeezed lemon juice really makes a difference and the vodka brings it all together. A very nice, well-balanced drink.

Last Farewell. Another well-balanced drink with whiskey, heirloom pineapple amaro, fresh lemon juice, simple syrup, and egg white. This went down very easy with a gentle sweetness, fruity aroma from the whiskey and amaro, and a little pucker from the lemon juice at the end.

Scotch Egg. Only available during happy hour, this is a perfectly soft-boiled chicken egg encased in juicy, savory pork sausage. This was then tossed in breadcrumbs, fried until golden and served with a tangy beer mustard. Seemingly simple, this is a very tricky dish to accomplish, as the sausage can easily explode and release the egg while in the fryer, or the egg can get over cooked. This was expertly done, with a jam-like egg yolk, juicy, savory sausage and all together, very delicious.

Irish Nachos. Ireland has nothing to do with this dish, but it was tasty all the same. Crispy waffle fries were smothered in a three-cheese sauce, then topped with bacon and sour cream. We took the option to upgrade to pork belly and that became an excellent decision. This happy hour version was half the size of a normal portion, but was still hearty, with plenty to share.

Jalapeno-Cheddar Fritters. Served piping hot, these were crunchy on the outside and soft like a hush puppy on the inside. There were bits of jalapeno, which gave it a nice texture and flavor, and also played well with the cheddar cheese. The chipotle remoulade had just a little kick, but the creamy consistency went very well with the crunchy and savory fritter.

Street Tacos. Three bites of taco bliss. These were on the happy hour menu, and a bit smaller than an average taco, but packed a heap of flavor and texture. The blue corn tortillas were earthy and soft, the carnitas were tender with a bit of crunch from the griddle, the pickled jalapeno added some tang, the shredded carrot provided nice freshness, and the chili-seasoned aioli brought it all together very nicely. 

Wild Boar Schnitzel. A juicy, tenderized piece of lean boar with a breadcrumb coating that was fried until very crunchy. The rye spätzle had a wheat-y, nuttier flavor, but still had that same pleasing chewy texture that fresh noodles have. I was pleasantly surprised by the pickled mushrooms; these were like little sponges with a bit of tangy vinegar soaked in them. The juice from these mixed with the savory meat and crunchy exterior when chewed, which made for a very enjoyable eating experience. The apple cider & onion gravy was chunky, savory, a little sour, and a little sweet. The fresh arugula added some color and a bit of freshness. A very nice entree. (Picture below was half an order)

Double Elk Chop. This hefty portion was incredibly savory, succulent, juicy and just a meaty piece of meat. Perfectly medium rare with a nice crust on the outside, this was big enough to feed two or more people. The lemon fork-crushed potatoes added a nice starch to soak up the juices and the winter squash hash made for a nice side. What took it over the top, however, was the luxardo cherry demi-glace. It was balanced, with a bit of fruity sweetness, but also savory and thick enough to just cling to each forkful to enhance the Elk flavor. Heaven.  

Rock Candy Short Rib. This was a chunk of tender, succulent, falling apart piece of meat. The short rib is one of my favorite cuts of beef and it was treated very well in this application. The demi-glace sauce was salty, sweet and rich enough to enhance the flavor of the meat. The rock candy aspect is an Asian cooking technique that enhances savory flavors, if used properly. This was good and proper. The added salted potatoes and crispy onions made it a very fulfilling meal.

"it's it" S'mores Edition. For someone who does not have much of a sweet tooth, this was a big (pun intended) exception. This hand-sized dessert included thick and dense house made Graham cracker cookies stuffed with vanilla ice cream, then topped with torched house made marshmallow fluff, and a decadent dip in dark chocolate. A steak knife is included with each order and the leftovers are great after the ice cream melts and soaks into the cookies. An exceptionally made and presented treat that is big enough for the whole family.

Time and again I will come back specifically for the scotch egg, and massive dessert. After a few visits now, it's apparent that this place cares about quality and consistency and I can definitely appreciate that.