By Emma Krasov. Photography by Yuri Krasov
Traveling to the San Francisco Bay Area is inevitably tied to gustatory indulgence. There’s a good reason our city is considered the culinary capital of the United States by the many leisure and business travelers whose itineraries always include some of our famous food and drink destinations.
With the high concentration of independently owned eateries, abundant locally-sourced ingredients, and rich culinary traditions maintained and innovated by our skilled, nationally recognized chefs, coming from different ethnic and cultural backgrounds, San Francisco and the surrounding towns boast a wide range of cuisines making this gorgeous part of Northern California a top destination for food aficionados.
What brings a neighborhood restaurant to the attention of a much wider population? What makes it so interesting that people don’t hesitate to drive dozens of miles to have dinner in this particular place? What males it a destination restaurant?
The answer is simple: in this business you can’t fake quality.
To paraphrase the famous quote from Emily Dickinson, “The heart [stomach] wants what it wants—or else is doesn’t care.” Try our best chefs’ fantastic creations once, and you’ll be forever hooked! You’ll know where to go to satisfy your “heart’s” desire.
Crustacean, San Francisco
One of the important features of a destination restaurant is its consistency. Even though the name, size and geographical location of Crustacean has changed over the years, the spirit of the San Francisco’s first Vietnamese/fusion restaurant owned and operated by the An family since 1971, remains the same—hard work, dedication, and endless creativity.
With the founding chef, Helene An, “the mother of fusion cuisine,” inducted into the California Hall of Fame, and honored by the Smithsonian Institution for demystifying Vietnamese food to mainstream America, still at the helm, the restaurant never seizes to amaze with its secret family recipes as well as the whimsical novelties that win over the next generation of savvy diners.
At the just opened posh new location on Pine Street in the Financial District, the ambiance is chic, contemporary, and visually elevated with striking design elements of time-honored traditional art and royal luxury—from unique 18th century carved wooden door entrance to thoughtfully spaced-out tables, decadently comfy chairs, and sound absorbing panels under the cathedral-style ceiling.
The menu is full of surprises, starting with Tuna Cigars brought to the table in a real cigar box, filled with instant smoke from which emerges a delicate fried dough tube containing tuna, avocado, and other ingredients, complete with caviar “ash.”
Caviar & Crispy Langoustine Roll with Royal Kaluga and sweet chili sauce can be called, a perfect bite, because the harmony of flavors and textures in this sophisticated appetizer is nothing short of perfection.
Bo Kho Wagyu & Dumplings, pan seared to golden-brown, are filled with the tenderest combination of Snake River Farms beef and bone marrow, and bathed in lemongrass-tomato jus.
Even among these culinary masterpieces, Kohlrabi Caesar stands out as a true representative of Chef An’s bold approach to fusion cuisine. California’s salad staple brings its celebrated crunchiness to a new level with firm kohlrabi swirls; adds Asian flair with furikake and Vietnamese black pepper, and unexpected softness with fluffy Parmesan snow.
No visit to Crustacean is complete without the iconic dishes “From the Secret Kitchen.” An’s Famous Garlic Roasted Dungeness Crab, and An’s Famous Garlic Noodles with roasted garlic and secret sauce, served together, make one understand where the restaurant’s fame and glory has started!
Crispy Branzino on a bed of spinach with turmeric-lemongrass-garlic-lime sauce is yet another wonderful creation of a distinguished chef.
One of the fine desserts, Coconut Tapioca Che with seasonal fruit and vegan coconut sorbet, light and mildly sweet, is a variation on a traditional Vietnamese pudding—a fitting finale for a great, memorable meal.
Signature cocktails at Crustacean match the highly creative dinner menu. High Tea Penicillin or Daughter of the Dragon—the names speak for themselves! However, for the alcohol-free crowd there are a few intriguing choices on the menu as well, like Lychee Cloud or Turmeric & Spice. California wines from Napa and Sonoma, international selections, and special pairings for Secret Kitchen dishes are coming from the restaurant’s beautifully designed full bar.
In accordance with Asian customs, the menu is designed for a family-style experience, and both à la carte and prix fixe options are available, while the restaurant’s friendly and knowledgeable staff is always ready to assist with any choices and preferences.
Leading the operation at the new Crustacean facility are Chef An’s daughter, Monique An, and her husband Kenneth Lew, keeping the family business tradition alive and well.
“We are proud to introduce the next evolution of Crustacean San Francisco in a way that honors my mother’s incredible legacy and also reflects the spirit of our new home in the Financial District,” said Monique. “We are excited to continue to connect with diners and share the culinary heritage and stories that have shaped our family.”
Kenneth Lew added, “From the design to the menu, every element of this location has been thoughtfully curated to create an unforgettable elevated dining experience for our guests. Whether it’s a quick business lunch or celebratory dinner, diners will find themselves immersed in a culinary journey that’s rooted in tradition.”
Crustacean San Francisco islocated at 195 Pine Street and is open for lunch Tuesday through Thursday from 11:30 a.m. to 2:30 p.m. Dinner—Sunday through Thursday from 5 to 8:45 p.m. and Friday and Saturday to 9:30 p.m. For more information and reservations, visit https://www.crustaceansfpine.com/
Donato Enoteca, Redwood City
Since Donato Scotti, a highly regarded Italian chef with notable career advancements in New York and Los Angeles, opened his first restaurant in Redwood City, 16 years went by. Well-loved by its regulars, and attracting new devotees year after year, Donato Enoteca became a staple in the Bay Area, known for its hearty and always delightful Lombardian cuisine, prepared simply, yet skillfully, with true mastery, letting the fresh seasonal ingredients shine, and for its mind-boggling collection of hard-to-find imported wines from the best Italian producers, small vineyards and boutique wineries.
Within this time frame, the entrepreneurial chef extraordinaire founded his highly efficient Donato Restaurant Group that now operates CRU, a European-style bar and wine shop, also in Redwood City, and Donato & Co., an Italian restaurant and bar opened in Berkeley in 2017 in partnership with Chef Scotti’s colleague and friend, Gianluca Guglielmi.
After a recent thorough renovation, Donato Enoteca just reopened with a new look, new chef in the kitchen, new menu, new bar, and a new Happy Hour at the bar, introducing a concept of cicchetti—small delicious bites, traditionally served at Venetian bars and consumed with a glass of wine.
Chef-owner Donato Scotti is allegedly stepping back from the kitchen, bringing in Chef Marco Bertoldo, a native of Veneto region, whose successful career in Italy and Switzerland paved the way to his executive chef stint at the San Francisco’s Poesia restaurant, and now at the reimagined Donato Enoteca.
Chef Bertoldo’s small plates menu is now being served during Happy Hour at the elegant custom-made marble bar that allows for comfortable communication and encourages leisurely pastime in a friendly and enjoyable atmosphere.
Attractively priced cicchetti include Alici Fritte—golden fried fresh Monterey Bay anchovies in mustard-lemon sauce; Prosciutto e Melone—prosciutto di Parma with organic melon, Polpette di Agnello—lamb sausage meatballs with tomato sauce and pecorino cheese, and other interesting bites. Crafted cocktails, concocted at the new bar, are all named after the nostalgic Italian pop songs, like gin-based “Albachiara” by Vasco Rossi and Toto Cutugno’s “L’Italiano,” bourbon-smoked Adriano Celentano’s “Prisencolin,” and mezcal-focused “Fuoco Nel Fuoco” by Eros Ramazzotti.
The new dinner menu is presented as a smart, easy-to-use grate, vertically divided into three sections—“From the Garden,” “From the Sea,” and “From the Butcher,” and horizontally—into small, medium, and large portions of vegetable, seafood, and meat dishes respectively.
La Nostra Bruschetta with basil on ciabatta bread is a must-have small plate from the veggie menu—Chef Bertoldo’s special recipe of extracting liquid from tomatoes and marinating them with salt and sugar to achieve maximum juiciness and crunchiness.
Baccala Mantecato (a Venetian staple—salted cod, braised in milk, whipped with oil) is another outstanding starter, served atop black squid ink polenta, which makes the entire combination exceedingly soft and creamy.
Colore Croccante from the meat menu is a bursting with freshness salad of wild arugula, seasonal Jimmy Nardello peppers, charred Brentwood corn, and crispy pork belly, while Carne Salada is simply fantastical with an unusual combination of ingredients—beef carpaccio, tuna sauce with parsley infusion, and beef juice.
Two of the most popular meat plates, according to our knowledgeable server, Kenya (photo) are Coscette di Quaglia (slow roasted quail legs, medley of beans and peas puree over a crispy rice cake, and Tagliolini al Ragu (housemade pasta, Bolognese sauce, Parmesan cream).
Not surprisingly, innovative and wonderfully light desserts are also made by Chef Bertoldo. Torta al Limone e Olio (lemon and olive oil cake with lemon curd and ricotta cheese) and Tiramisu Nuovo (a house version of the classic, involving a refreshing scoop of coffee ice cream)—simply out of this world!
“Chef Bertoldo and I both grew up immersed in the rich traditions of Italian cuisine,” said Chef Scotti. “We share the same vision to showcase our heritage in exciting ways that will wow our guests.”
On the night we dined (significantly wowed by everything we have tried) Chef Scotti’s business partner, Gianluca Guglielmi of Donato & Co. was working alongside Chef Bertoldo, and this reporter jumped to the opportunity to take a picture with both of them.
“I’m excited to bring a cutting-edge Italian dining experience to the Bay Area,” said Chef Bertoldo. “Italian cuisine is very dynamic, and my goal is to make Donato Enoteca feel fun and novel so that guests will want to keep coming back.”
And so we will, let me assure you!
Donato Enoteca is located at 1041 Middlefield Road in Redwood City. Open Tuesday-Thursday, 4 p.m. to 9:30 p.m., Friday-Saturday, 4 p.m. to 10 p.m., and Sunday 4 p.m. to 9 p.m. Happy hour is 4 p.m. to 6:30 p.m., Tuesday-Sunday, with the kitchen opening at 5 p. m. For more information and reservations go to https://www.donatoenoteca.com/ or call (650) 701-1000.
Barbayani Taverna, Los Altos
Located in the vicinity of San Jose, the “capital of Silicon Valley” with its high concentration of global technology and innovation companies, and its urban hustle and bustle, Los Altos, by contrast, is quiet, residential, and a slower-pace small town with tree-lined streets and a pleasant walkable downtown.
Barbayani Taverna is a well-appointed, spacious and full of light casual eatery, opened a couple years ago in downtown Los Altos, with a mission of bringing the flavors and traditions of Greece to the heart of Silicon Valley. Artfully decorated in the national flag’s colors of white and blue, serving authentic, made from scratch dishes, and offering full bar and live music events, this restaurant quickly became a point of attraction for many locals and visitors to the area.
Allen Isik, executive chef and owner, a native of Istanbul, who grew up in a family that owned a Greek taverna, dedicates his skills and experience to creating a warm and welcoming atmosphere while presenting to the public his vision of the harmonious union of Mediterranean culinary traditions and California bounty of fresh produce and seasonal crops.
“Dining at Barbayani feels like a getaway to the sun-kissed Greek islands,” proclaims Isik on the restaurant’s website. “Our menu celebrates the beauty of Mediterranean simplicity, showcasing fresh, high-quality ingredients that bring the flavors of Greece straight to your plate. With a vibrant atmosphere and thoughtful design, every meal here is more than just food—it’s an experience that captures the heart of Mediterranean culture and flavor. Welcome to Barbayani.”
With its cozy outdoor seating, Barbayani Taverna is especially appealing during lunch time, when sharing a meal with colleagues or friends on a sunny afternoon feels almost like a Greek islands vacay, even if just for a couple hours.
Always start with Barbayani Pikilia—an assortment of traditional appetizer dips served with a house-made pita bread. It includes Taramosalata—puree of smoked carp roe, Tzatziki—cucumber and dill yogurt sauce, Melitzanosalata—roasted eggplant with herbs, and Triokafteri—red pepper with feta cheese and garlic.
Mapakia is delicious hot starter of Brussels sprouts braised with shallots, capers, dates, and kefalograviera—firm and salty sheep’s milk cheese.
Choosing from a long menu of tempting specialties isn’t easy, but you can’t go wrong with Paidakia—mesquite grilled rib cut lamb chops over braised greens with Barba potatoes in lemon vinaigrette on a side as well as Moussaka—ground beef and lamb with grilled eggplant and roasted potato in béchamel sauce.
Barbayani’s bar offers a comprehensive wine list and creative cocktails and mocktails to quench your thirst. At dinner time, and on a cooler day enjoy the wonderful ambiance inside, adorned with flowers, decorative tiles, and multiple art pieces.
And don’t forget to round up your meal with an aromatic cup of strong Greek coffee served in the most elegant little cups.
Barbayani Taverna is located at 388 Main Street in Los Altos. Open for lunch daily from 11:30 a.m. to 2:30 p.m. Dinner Sunday-Thursday 5 p.m. to 9 p.m., Friday-Saturday to 9:30 p.m. For more information and reservations call (650) 405-6087 or visit https://barbayanitaverna.com/.
Real Travel Adventures 
Nice post
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