Joyful Hainan Chicken & Bento -- Fremont, CA (Chinese cuisine)

This small, family establishment is a fairly newly opened sister restaurant to Joyful Dim Sum, which is just around the corner, in a small strip mall. Located at 43486 Ellsworth Street, this establishment produces delicious Chinese food with a focus on quality of ingredients. All the chicken is free-range, and careful attention is paid to all aspects of each dish. This includes re-heating instructions, if needed, to preserve the texture. This has become another one of my staple restaurants for high-quality food. 



https://joyfulhainanchickenbento.com/


Here some of the things I've enjoyed.




Chinese Broccoli with Oyster Sauce. Crisp, crunchy and wonderfully bitter with a sweet finish. This dish requires, perhaps, an acquired taste, but if one enjoys regular broccoli, one will enjoy this super charged broccoli. The toothsome chew of each stalk is my favorite part, which I have enjoyed since childhood. 

Soy Sauce Chicken. Tender, juicy morsels of perfectly seasoned poultry. These include the bone, which I can appreciate, as meat always tastes better when cooked on the bone. The soy marinade is just enough to enhance the flavor of the chicken without the need for anything else. I also appreciated the option to get half a chicken, a whole chicken, or a single serving in a bento box with rice and cucumber. Definitely a winner.

BBQ Pork. Another one of my favorites, the cook time on this pork left enough for some chew, without it completely disintegrating with every bite. The sauce was balanced, with the right amount of sweetness and savoriness to keep the mouth watering. I used my leftovers to make myself a bahn mi sandwich the next day. Delicious.

Cantonese Style Braised Beef Brisket. More tender meat filled this container. This brisket had enough fat and tendon to make this a very enjoyable dish, at least for my palate. The gentle soy sauce-based seasoning was also just right. 

This is definitely not the place for someone who enjoys the high-impact flavors that come with chain restaurants that fuel their food with MSG, sugar and grease. The options for single-serve or family style have also given me the option to stop by to pick up something for dinner, in a pinch. I would highly recommend anyone give this place a try.

Perenn -- Reno, NV (Bakery & Cafe)

When I first discovered Perenn many years ago, there were only two locations in the state of Nevada. Now there are more than seven locations across two states, and they're still growing. It's amazing how the quality of food and customer service remain consistent throughout all their locations. 

So far, I've been to three of those locations. This visit was at "Rancharrah", located at 7750 Rancharrah Blvd, in Reno. This space is a bit small-ish, with open seating and if one doesn't get there before 10am, a long line out the door. But with the quick service, the wait isn't too long, and the reward at the end of the wait, is fantastic coffee and food.


https://perennbakery.com/


Here some of the things I've enjoyed.

Cappuccino. My favorite go-to coffee drink. This on was made with the right amount of coffee beans with the right amount of full-fat milk and foam. A great way to start the day.

Plain Croissant. The word "plain" is just to separate the beginnings of tasty delights within the category of croissant, as Perenn makes and bakes enough croissant varieties to make one's head spin. This foundational treat had layers of flaky, then moist and buttery mouthfuls. 

Breakfast Sandwich. A highly customizable dish, I opted for the croissant bun on this day, but a house made English muffin, which I'm sure would have been divine, was the other bread option. The croissant was crisp and flaky, as all their croissants, and moist and buttery on the inside. Also in the mix was sausage, egg souffle and gently melted cheddar cheese. A bit dainty in size, but perfect for the one with a light appetite, who still wants to eat well. 

Turkish Eggs. A delicious plate of sunny-side up eggs that floated in a bath of whipped garlic yogurt. The other well-crafted accouterments were tahini sauce, warmed Aleppo Pepper butter, charred tomatoes, and addictively crispy chickpeas. The mint and dill herb oil added a lovely green color as well as aroma. The grilled sourdough bread did a great job sopping up all the juices and made this a fulfilling meal.

I would happily visit any of these locations again and again. The option for takeaway and delivery also makes this an easy choice for a weekend at home.

Great Basin Brewing Co. -- Sparks, NV (Brewery)

Considered a "mini" chain, the four locations around Nevada don't seem to be enough considering the hustle and bustle of the two locations I visited (Reno: 5525 S. Virginia St., and Sparks: 846 Victorian Ave). The main menu is almost the same at every location, but there's just enough variation with certain items or specials to make a good case for each spot.

The service is easy going but still accommodating, and I didn't worry about showing up in my sweatpants. But relaxed culture aside, these folks are serious about sustainability and serving food made from local, good quality ingredients. The beef is grass fed, but finished on the spent grain used in their beer making, preventing waste, and supporting the circle of life (of beer). This is a place that makes me feel good in my stomach and my heart.

https://www.greatbasinbrewingco.com/

Here some of the things I've enjoyed.


Albondigas. This was the special soup of the day at the Sparks location. This small cup was still hearty enough, with beef meatballs, fresh onion, carrot, celery and parsley. The broth was savory with a bit of canned tomato and the rice in the meatballs helped soak up the broth. A nice option for a light lunch.

Chicken Wings. The options of house-smoked bone-in or crispy boneless wings was something I don't normally see. I opted for the bone-in, coated half with lemon pepper and half with bbq, then opted for buttermilk ranch as the dipping sauce. The customization process of the wings order made this a fun choice. The wings themselves were delicious, as wings normally are. Crisp on the outside with juicy meat on the inside.

Onion Rings. These were stellar rings. Coated in their Wild Horse Ale batter, these were crunchy to the last bite, with sweet onions on the inside and not a drop of extra greasiness. The buttermilk ranch dipping sauce served in a shallow, wide bowl was also a nice touch.

Brewery Platter. If there's a way to customize my meal, I will probably choose that option. My choices were pork belly with hot honey, smoked ribs with BBQ Sauce, pig wings with sweet chili, icky beer brat, and jalapeño cheddar sausage. My favorites were the tender and succulent pork ribs, juicy brat and flavor-packed sausage. The horseradish on the side was properly nose stinging. The house pickled onions, which got a bit lost in the image, were also tangy and had a great crisp to them. I used the other meats to make a soup the next day, which was also very delicious.

Crispy Fish Tacos. These wild Alaskan cod pieces were dipped in their Wild Horse Ale batter, then deep fried. The name said it all: "crispy". The fish inside was moist and flavorful, and the cabbage slaw, chipotle dressing, and soft flour tortillas were all house made. A numerous selection of sides were also available. I opted for a light side salad on this day, as three tacos were very filling. 

BBQ Chicken pizza. This 8-inch x 10-inch Detroit-style pizza was pretty tasty. The crispy cheese around the edges were a little extra crispy, but the pile of toppings will give any cheese lover a run for their money. The bbq sauce was a little sweet, but mostly savory, the melted mozzarella dripped through the edges of each cut piece, and the grilled chicken, red onion, and cilantro brought everything together very nicely. All of this was atop a chewy, thick crust. 

Most folks would visit one of these locations for the award-winning beer, but I am more than happy to partake in their excellent food options and will continue to try different items, as I feel I cannot go wrong with anything at any of these locations.

 

Ajja -- Raleigh, NC (Mediterranean cuisine)

This was a literal hidden gem. Located at 209 Bickett Blvd., it took a few circles to find this residential house that was converted into a restaurant, but once it was found, the customer service, ambiance and food was stellar. Our tardiness for our reservation was excused and the friendly enthusiasm to answer any question or refill any beverage was genuine and appreciated. 

The atmosphere was different in each dining section. There was a star-view outdoor space, a brighter plant-filled area and a dimly lit cozy section, which was where I dined, with no complaints. The ever-changing menu followed the season, and each dish was described simply, but everything that appeared to the table was so much more than expected. This is now on my list of favorite restaurants in the country.


https://www.ajjaeats.com/


Here are some of the things I've enjoyed.




Juschu. Made with tequila, fresh lime juice, just enough honey and a few drops of Angostura bitters to add balance. This was highly drinkable, with just enough tartness, sweetness and booziness to pair very nicely with any food.

Warm Marinated Olives. A nice, briny way of opening the palate. Tossed with a bit of citrus, fresh rosemary and olive oil, these were plump and tasty olives. 

Lamb Croquette. A hockey puck-sized portion of potato and tender lamb. This tasty morsel was formed, encrusted with panko and fried until golden and crispy. The herb schug added a delicious and fresh vegetal aroma that contrasted nicely with the tender mixture inside, and the few drops of tomato chutney enhanced the savory aspect of this dish.

Kuku Sabzi. This was like a frittata like I've never seen. Filled with a lot of chopped soft herbs, spinach and walnuts, these flavors were accentuated with earthy fenugreek, creamy labneh, and a savory and sweet tomato chutney.

Warm Moroccan Hummus. The expectation was a simple dip. What was presented was a complex array of components, each with a separate preparation method. The bottom was the chickpea hummus, which would have been delicious on its own. But this was topped with marinated sweet peppers, savory and nutty tahini yogurt, tangy pickled sumac onions, crunchy and whimsical corn flakes, gently spicy chili oil, sweet sultanas and poppy seeds. The house made, warm Turkish bread was crusty on the outside, chewy and fluffy on the inside.  

Carrot Houriya. For those who prefer their veggies to taste somewhat like a dessert, these caramelized carrots were made for those with a sweet tooth. Honey was added to long-cooked, shredded carrots. This was then crowned with aromatic Urfa peppers, creamy and slightly tangy soft goat cheese, sautéed fennel, and crunchy toasted almonds.

Spare Ribs. These ribs were finger-licking good. The North Carolina pork was cooked until toothsome but tender, brushed with a sweet and savory peach amba tamarind glaze. The cooked cabbage added a flavor and textural contrast, and the fresh mint and chives gave each bite a nose-tingling fresh aroma.

Winter Salad. This was a delightful plate of Savoy cabbage, grilled chicories, and laminato kale. The dressing of honey, lemon and herbs tempered the bitterness of the strong cruciferous vegetables without overpowering them completely. The candied dukkah, mint and pickled red onion added a very diverse array of flavors and textures.

Dayboat Shrimp. This was an expertly prepared plate of seafood. The shrimp were snappy and fresh, perfectly seasoned with harissa and thoughtfully paired with al dente Sea Island rice peas, fresh and zesty mustard greens, and fragrant wild rice. 

Lemon-Saffron Posset. I am a bit of a sucker for any dessert that resembles a custard and this was another delightfully presented dish with hits to all the taste buds. The posset had the perfect texture, not too soft, but not too firm and was balanced with the lemon tartness and sweetness. The apricot persimmon sauce was just enough, the candied blood orange and kumquat was pleasantly surprising, the brûléed meringue made a gently sweetened cloud look and feel overly indulgent and the toasted almonds mixed it up with a wonderful crunch.

This was an incredibly memorable and interesting meal in a very memorable and interesting restaurant. The innovative flavor and textural combinations and presentations will keep this establishment on my list of favorite restaurants in the U.S.  

Amami Sushi -- Fremont, CA (Japanese cuisine)

There are innumerable numbers of Japanese restaurants in the area where I live. Choosing a favorite is like choosing my favorite finger. I'd like to keep them all. This is just one of my go-to establishments for delicious food. 

Several locations are around the Bay Area, with this one located in a strip mall at 46228 Warm Springs Boulevard. The ambiance provides modern Asian motifs and either server or QR code ordering, which is very convenient during busy times or if one is in a hurry. 


https://amami-sushi.com

Here are some of the things I've enjoyed.




Chicken Kara-Age. Strips of juicy dark meat chicken was marinated in ginger and soy sauce, dragged through a starchy batter and then dropped into the deep fryer until golden and crispy. These were moist, flavorful and a wonderful starter. The mild chili mayo sauce on the side was a nice touch, but not absolutely necessary, given how well seasoned these pieces of chicken were. 

Gyoza. Filled with pork and green onion, these tasty morsels were pan-fried until a bit crisp on the bottom. The filling was juicy, with a tender, chewy wrapper. These also made for a nice appetizer. 

Dark Dragon Roll. This roll had hamachi and cucumber wrapped up in seasoned sushi rice, then topped with unagi, avocado, sweet and savory unagi sauce and sriracha. It was well balanced, both in flavor and texture. 

Supa Spicy Roll. Not as spicy as the name may suggest, this was spicy tuna and avocado encased in sushi rice. It was then dipped in tempura batter and lightly fried. The topping was unagi sauce, spicy mayo sauce, tobiko, green onion and sesame seeds. This was a very nice roll with the different flavors and textures.

Spider Roll. Another flavorful roll with textural contrast. This had a panko breaded and fried soft shell crab on the inside, along with avocado and cucumber. The topping was just enough unagi sauce and tobiko to bring it all together very nicely. 

Toro Bowl. This is a compilation of the best cuts of tuna, which means the belly and other fattier cuts. These were all mixed with some salmon, salmon roe, and tobiko, then artfully plated over sushi rice, with seaweed to help make small sushi tacos and green onion. This higher end dish also warranted the fresh, somewhat milder wasabi, rather than the usual pre-prepared type. A small detail that I can appreciate. This is one of my favorite plates of food from any Japanese restaurant I've visited, and I stop by this particular Japanese restaurant specifically for this dish. It is divine and well worth the extra cost. 

For some interesting items that span along a wide spectrum of cost, from low cost to higher value, this would be the place to go for a simple lunch or a special occasion. I would recommend, at least, trying it out. 

Sideboard -- Danville, CA (Neighborhood Kitchen & Coffee Bar)

This is a converted house that feels like a home. The decor is like going to grandma's, with rustic kitschy items, and the indoor space is meant for parties of one or two with small tables and cushy chairs for lounging. The outdoor space has larger tables, along with heat lamps and shade to keep everyone comfortable from sun or rain.

This establishment has two locations. The one I opted for was at 90 Railroad Avenue in Danville. The baked goods display case was strategically arranged to meet your eyes when you first walk in, which was a very strong distraction from the self-serve menu and counter ordering of the savory dishes for breakfast, lunch or dinner. My goal was breakfast on this day, and it did not disappoint.

https://www.sideboard.co/danville


Here are some of the things I've enjoyed.


Cappuccino. This delicious coffee beverage was made with Sightglass Owl's Howl Espresso Beans and Clover Organic Milk. Other milk options include Califia Farms Almond Milk, or Oat Milk. 

Plato Mexicano. Made with tender, slow-roasted pork, this was a saucy dish with a tasty but not spicy tomatillo salsa. In the mix were well-cooked cranberry beans and a gently poached egg with an oozy yolk. The whole plate was covered with wilted white cheddar cheese, fresh cilantro, and a home-fried, home-made tortilla for scooping this hearty breakfast.

Breakfast Pudding. Similar to a quiche with no crust, this savory custard was a jiggly concoction made with cream and eggs, then filled with sautéed mushrooms, umami-packed sundried tomato, tangy goat cheese and topped with real Parmesan. I opted to add smoked salmon to the fresh and crisp baby greens side salad, which I did not regret. A very delicious dish. 

I would not hesitate to come back. The house made granola, English muffins and house-made tortilla chips were packaged for easy take away. I may just take some away the next time I visit. 

Caffe Central -- Burlingame, CA (anytime cafe)

Even the drizzle couldn't keep me away from brunch on this fall day. Located at 1380 Burlingame Ave, this multi-located eatery will serve delicious food and coffee for every meal. The coffee beans used at every location are organic, fair-trade, house roasted and expertly brewed to your liking. The food is various and the outdoor seating at this particular location, included coverings that kept me dry. 

Their web site lists locations and full menus for each service period. 

https://www.caffecentral.com/

Here are some of the things I've enjoyed.

Cappuccino. One of my standards, this one was robust, flavorful and nicely presented in a customized ceramic mug.

SoCal Omelette. A good breakfast plate with everything one needs. Encased in this egg robe were roasted tomatoes, onions, applewood smoked bacon, and panela cheese. Topped with fresh avocado and cilantro, the two slices of baguette rounded out the meal nicely.

Salmon Eggs Benedict. A well-made benedict can be a bit trickly to pull off. This one had smoked salmon, poached eggs with perfectly runny yolks, creamy hollandaise sauce, briny capers, onions and cream cheese on an english muffin. The side salad was lightly dressed with lemon and olive oil, included fresh, crisp greens and crunchy, seasoned croutons. Delicious.

Prosciutto & Fig Salad. This was an entrée by itself with sweet black mission figs, salty prosciutto, creamy goat cheese, candied walnuts and fresh mixed greens. The balance of flavors and textures won points with my taste buds, and I heartily enjoyed this plate.

Quiche Lorraine. The smoked salmon was an optional side that I added to my plate. But I may not have needed this extra side. This was a decent-sized slice of egg delight. The crust was very thin, but still flaky and held the savory custard nicely. The bits of bacon, onion, cheddar, swiss and parmesan cheeses made this a tasty and hearty meal. Their lightly dressed signature side salad was, again, fresh and crisp and made for a nice palate cleanser in between bites.

If in the areas of this or the other locations, I would not hesitate to stop in for a slow meal, quick bite, some baked treats or just a guilt-free cup of coffee. I would recommend anyone do the same.