Diablo Magazine August 2016 : Page 29

#29 Kanishka's Neo-Indian Gastropub OppOsite pAge, tOp tO bOttOm: ellen lu; CArlOs AltAmirAnO. this pAge: shAnnOn mCintyre 21. Cobb salad Chow Tangy blue cheese, creamy avocado, shred-ded organic chicken breast, and of course, crispy bacon bits: It’s the salad for people who don’t like salad. Danville and Lafayette, chowfood bar.com. 25. Beef cheeks Gan Chef Peter Jee-Oh Chung’s bold, modern Korean cuisine is best exemplified by his recipe for tender beef cheeks. If the cheeks aren’t on the ever-changing menu, look for the crispy pork belly. Pleasanton, gan restaurant.com. 29. Lamb sliders Kanishka’s Neo-Indian Gastropub Grilled lamb is wrapped with arugula, chutney, aioli, and onion straws inside a crispy, warm flatbread—the chef’s signature item. Walnut Creek, kanishkasgastro pub.com. ➡ 22. Crab enchiladas The Dead Fish Fresh crab and peppers are packed into crepe-like tortillas, then bathed in a spicy red sauce and served piping hot in a heavy skillet. Crockett, thedeadfish.com. 26. 30. Pork pappardelle Gianni’s Italian Bistro Thick house-made noodles slick with broth from a forever-simmered ragout can be improved only one way: “Extra Parmigiano-Reggiano, please.” San Ramon, giannissanramon.com. Mushroom dim sum Koi Palace Wild mushrooms in a brittle phyllo “crust” is the most luxurious bite to be found in this pala-tial dining room. Dublin, koipalace.com. 23. Chapli kabobs De Afghanan Kabob House Spiked with aromatic peppercorns and fresh scallions, these crispy sirloin patties make even the dressiest of ham-burgers seem ordinary. Livermore, deafghanan cuisine.com. 27. 31. Duck confit La Sen Bistro Duck legs are used for the confit de canard— slow cooked in its own fat and served with Madeira wine sauce and vegeta-ble ratatouille. Concord, lasenbistro.com. Hamachi kama Izakaya Jun Crispy-charred with moist sweet meat, this underutilized cut from the yellowtail’s collar needs no adornments when prepared by these sushi chefs. Walnut Creek, izakayajun.com. 32. 24. Pork in adobo tacos El Aguila Mexican Cuisine Slow-roasted pork leg marinated in adobo sauce topped with fresh cilantro and chopped onions makes for truly authentic street tacos. Pleasant Hill, elaguila mexicancuisine.com. 28. Fried calamari Library on Main Dredged in rice flour and fried to sublime crisp-ness, tender calamari, green beans, and red pepper are drizzled with a spiced yogurt sauce. Walnut Creek, libraryon main.com. Pineapple curry Kacha Thai Bistro Duck is bathed in coco-nut milk and red curry, and served with fresh-cut pineapple hollowed out from the half pineapple it’s presented in. Walnut Creek, kachathai.com. Diablo 29

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