A husband and wife duo opened Ox 9 in 2017, aiming to bring their favorite delicacy of Lanzhou handpulled noodles to the Bay Area. Paying homage to the centuries-old craft of making the unique style of noodles, every chef who works at Ox 9 has learned the technique from a master chef in Lanzhou, China. The noodles are served with warm, rich broth that’s been simmered with 30 spices for more than six hours. Visitors can customize the thickness of their noodles at Ox 9, which have a specific water-to-flour ratio that garners the optimal chewiness and slurpiness. Though the restaurant began with one location in Milpitas, it’s since expanded to Cupertino and San Mateo, with another set to open in Fremont.

Steve Ugur’s newest restaurant is part lounge, part fine dining outfit, and part late-night destination, and looks to bring a sense of familiarity and a sense of class to Palo Alto’s California Avenue. Ugur comes from Pausa in San Mateo, a meat-centric restaurant on the Michelin Guide, whereas Sekoya is the go-to place for butterflied sea bream, inventive cocktails, and handsome wood furniture courtesy of Nashville furniture maker Sawdust & Whiskey.

Today, San Jose has the largest Vietnamese population in any city outside of Vietnam. And here is where you’ll find Pho Kim Long, a no-frills pho shop that opened its doors more than 35 years ago. As one of the most long-standing restaurants in the South Bay area, Pho Kim Long remains committed to original pho recipes that were enjoyed in Vietnam. The restaurant is known for its hearty beef broth that’s simmered for more than 20 hours using an array of meats — USDA grass-fed filet mignon, tendon, tripe, flank, and brisket — all of which are delivered to the restaurant daily. The barbeque vermicelli bowls, sizzling grilled fish, and rice dishes are also frequently ordered options.

Sumika brings a taste of Japan to Los Altos, with recipes from a sister restaurant located in Saitama, Japan. Since 2006, the izakaya has served high-end charcoal grilled skewers with meat, seafood, and vegetables. The chicken, Kobe beef, and soy sauce scallop skewers are some of the most popular, while the mushroom is a solid option for vegetarians. Aside from the esteemed yakitori, Sumika’s menu boasts an array of classic appetizers like agedashi tofu, karaage, and tempura, which can be enjoyed with sake, beer, or wine. 

In Sunnyvale, Madra’s Cafe serves South Indian staples, namely vegetarian comfort food and street food dishes. The spot is known for its large variety of dosas – crispy, fluffy pan-fried pancakes that are served with chutneys and a hearty lentil soup. There are 15 renditions to choose from, but the masala dosa, filled with potato and onion, is especially popular. The biryani served only on weekends, is another favorite dish. Madra’s is a casual spot, with a bustling ambiance and a cafeteria-like setting, though many diners would say the quality of the food far exceeds its unassuming environment. 

Santo Market is a grocery store in Japantown established in 1946. Since the pandemic, it’s been converted into a pickup window serving seafood, sandwiches, and lunch plates. The most popular item is the poke, which is available in either savory shoyu tossed with limu or creamy spicy mayo. You can order the poke as a bowl or get it by the tubful. 

 Founded by a group of four friends from Hawai’i, Hukilau is a Hawaiian restaurant in Japantown dishing out loco moco, grilled meat lunch plates, and tropical cocktails. The aloha burger is stacked with teriyaki pineapple and the mahi sandwich is available grilled or fried. Keep an eye out for the yakitori events.

Taichi Pot is a lively shabu shabu restaurant where you simmer thinly sliced meat, meatballs, vegetables, dumplings, and noodles in your choice of two broths. The funky Korean spicy kimchi dashi pairs well with the spicy sesame tonkotsu. Be sure to try the black Angus beef belly and kurobuta pork.  

Dr. Ink is a cafe with minimalist decor aside from a collection of plants and a marble countertop. It’s located across the street from San Pedro Square Market. The menu primarily features sweet drinks like lattes topped with a butterscotch cream top and Thai milk tea with a crunchy layer of creme brulee. If you stop by on a hot day, try the matcha or black nougat soft serve.

As another long-time Bay Area restaurant, Henry’s World Famous Hi-Life has been cranking out slabs of dry-rubbed, hot-smoked barbeque since the 1960s. The restaurant is known for its juicy, flavorful meat, sure to satisfy carnivores and barbeque fans. Visitors rave about the baby back and spare ribs, and the USDA-choice New York steaks are also a popular choice. For those seeking poultry, barbecue chicken and teriyaki chicken are solid options. Dinner orders are accompanied by a medley of sides, including a salad, baked potatoes, and garlic bread, plus there are plenty of beers on tap.

Tucked away in an office park, TT Deli is a small, vibrant shop dishing out Vietnamese street food. Chef Stephanie Nguyen brings years of cooking experience to her first restaurant, which just opened this year. You can find her charring skewers, chicken legs, meatballs, and patties over a charcoal grill every morning. Enjoy the smoky meat in a bánh mì or alongside broken rice or vermicelli noodles.

Open for more than a hundred years, Greenlee’s Bakery is a San Jose institution known for artisan bear claws, cheese danishes, and beignets. Aside from pastries, you can also find sandwiches made with French toast, breakfast burritos, and freshly squeezed juices. Enjoy the popular marbled cinnamon bread on the lush, shaded patio.

Zanotto’s is a grocery store that goes beyond just having a great selection of produce. Pick up a sandwich at the deli counter and build your own sandwich with options including tri-tip, meatballs, and cold cuts along with dozens of toppings, spreads, and bread options — don’t sleep on the Dutch crunch. The store also offers paninis, prepared side dishes, and a salad bar. There’s a shaded outdoor seating area to enjoy your meal. Alternatively, take a short walk to the rose garden for a picnic.

Fugetsu’s second U.S. location in San Jose was originally supposed to be a sit-down restaurant, but the pandemic led to a deli-style store. You walk in and flow with the line filling your basket with a collection of musubis, sushi, croquettes, cold-dressed noodles, and rice bowls. Their specialties include savory pancakes with mix-ins called okonomiyaki, creamy battered octopus balls called takoyaki, and deep-fried skewered meat and vegetables called kushikatsu. It’s the perfect place to stock up before a picnic. 

Tortas GDL specializes in Mexican sandwiches with a focus on the cuisine of Guadalajara. Choose between fillings such as pork leg, carne asada, carnitas, or chilaquiles. Order a torta ahogada, which is drowned in sauce in the style of Guadalajara’s signature sandwich. Every sandwich is stacked with refried beans, guacamole, melted cheese, red onions, and pickled jalapeños. Finish your meal with a jericalla, a regional cinnamon-infused custard.

DH Noodles specializes in northwestern Chinese cuisine. Start your meal with braised meat tucked between flatbread or wrapped in a scallion pancake. Order the signature Lanzhou beef noodles, which are served in a light broth with a nutty chili oil. The stars of the show are aromatic dishes such as cumin lamb fried noodles, spicy lamb chops, and chicken tossed in a Sichuan sauce. 

This is a Salvadoran food truck with more than a dozen types of pupusas including pork skin, beans, mushrooms, spinach, zucchini, and loroco. The pupusas revueltas combine pork, beans, and cheese into one delectable vessel. What sets this pupuseria above the rest is the pair of smoky and savory salsas that come along with the curtido, which balances the meal with a fresh, vegetal crisp.

Fine dining fans know Plumed Horse for its sleek, sophisticated approach to contemporary California cuisine, with dishes that harmoniously balance meat or fish with seasonal vegetables grown on the restaurant’s local farm. Since 2009, the Plumed Horse has received a Michelin star each year. The restaurant’s three-story wine cellar houses 1,800 selections and more than 20,000 bottles. Chef Peter Armellino created the black pepper and Parmesan souffle — with uni and Dungeness crab fondue — 15 years ago and it remains a staple on the menu today.

This classy gelato shop and espresso bar in downtown Los Gatos opened in 1980. While the shop offers traditional gelato flavors, be sure to try the experimental options like Nutella, cannoli, or pumpkin. From the espresso bar, try the espresso dolce that’s cooled over espresso gelato and topped with fresh whipped cream and grated chocolate.