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By Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Silicon Valley Restaurant Week: April 30 through May 7
Uploaded: Apr 27, 2014
It's that time of year again --
Silicon Valley Restaurant Week kicks off this Wednesday, April 30, and continues through May 7, meaning you can treat yourself for cheap at not-so-cheap restaurants.
Here's a list of local participating restaurants broken down by city. Click the links for each to see their restaurant week-specific menus and pricing (most range from $35 to $45 per person):
Palo Alto
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Il Fornaio, 520 Cowper St.
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Reposado, 236 Hamilton Ave.
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Indo Restaurant & Lounge, 3295 El Camino Real
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Gravity Bistro & Wine Bar, 544 Emerson St.
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Sam's Chowder House, 185 University Ave.
Mountain View
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Cijjo, 246 Castro St.
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Sakoon, 357 Castro St.
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Scott's Seafood, 420 Castro St.
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Scratch, 401 Castro St.
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Steins Beer Garden and Restaurant, 895 Villa St.
Menlo Park
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LB Steak, 898 Santa Cruz Ave.
Redwood City
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LV Mar, 2042 Broadway St.
We need your support now more than ever. Can we count on you?
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