Readers' Choice: Voodoo Daddy's
Billed as American cuisine with Asian and French overtones, the menu boasts dynamite dishes like miso-marinated Chilean sea bass with bok choy, shiitake, and jasmine rice, plus our absolute favorite: mustard crusted trout with leek whipped potatoes, snap peas and grilled red onion pan sauce.
We're especially hooked on Oceana's tasting menus, bringing us four-, five- or six-course feasts, paired with wines if we like. The experience makes relaxing in this elegant place easy, lounging under portraits painted by such greats as local artist Frank Ybarra, fiddling with the colorful fish figurines decorating our table, and watching what's up in the exposed kitchen.
There's always another fish in the sea, so the saying goes. We're happy enough with what we've found at Oceana.
Readers' Choice: Red Lobster
Readers' Choice for Best Italian Restaurant: Olive Garden
The Kaufmans can get a bit wacko in their intense drive to prepare the most perfect food (don't ask for substitutions). But it's only from their obsession for the best in every bite of food, every sip of drink. The menu changes constantly, depending on what is the best available from organic farms and local artisans, and by what Chrysa deems acceptable to her creative skills.
Try this place once, and learn the difference between just food, and true art.
Particularly not when they're crafted into such decadent creations such as the blue corn tamales served at In Season Deli. Seven different garden-fresh veggies are blended with three kinds of ground corn and spices, formed by hand and steamed to a mellow finish. Paired with a side of pinto or black beans, they're as nutritional as they are delicious.
The veggie sandwich, too, reminds us why we had no problem growing up big and strong. We like stuffing our toasted pita with hummus, tomato pesto, cucumber, tomato, bell pepper, sprouts, lettuce, red onions and carrots.
And for those who think a salad isn't substantial, we suggest In Season's five-salad sampler, with different choices prepared daily. We're particularly smitten by Caroline's Tomato Pasta, the arroz ole and the garden rotelli.
Vegetarian food can be sinfully tasty, too -- as one bite of the deli's homemade rice pudding proves.
We're believers. It's always the right time for In Season.
A decade and a half later, little has changed about his menu, cooking philosophy, or his well-deserved status as one of the Valley's most recognized chefs.
As always, the Southwestern influence takes center stage at Vincent's, showcasing chiles, native corn, and flurries of fresh herbs. Time-tested favorites include a rapturous salmon quesadilla, duck tamale with Anaheim chile, lobster chimichanga with basil pesto, and house-smoked fish, laid over a thin, phyllo-like crust dabbed with dill and horseradish cream.
Under Vincent's inspired direction, it's Southwestern with style, a region to believe.
No, we've got our schnozzes firmly buried in executive chef Farn Boggie's steaming-hot onion soup, the rich beef stock splashed with Corona beer, soaking with thick croutons that taste of Pumpernickel, capped with melting Swiss cheese and served in a ceramic crock.
We're happily face-first in a plate of decadent salmon, overflowing with huge chunks in puff pastry with mushrooms, spinach and parmesan cream.
The grill's setting is pure Southwestern style -- sleek with inset stained glass, copper accents and a big, inviting bar. After a few margaritas, we feel rowdy and ask to try Boggie's "adventurous" selection -- "Let the chef pick something for you. May or may not be from the menu (your waitperson does not know what it is, either)."
We've never been disappointed. Now that's what gives a cuisine staying power.
Readers' Choice for Best Southwestern Restaurant: Z'Tejas Grill