LYFE promises healthy food with a socially-responsible conscience, but at least with their burger, it comes up short on flavor.
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Light and thin, they're a little more on the savory side than most cookies; if they were British I'd call them biscuits. They're somewhat sweet, of course, but barely so, more buttery and salty and super-crumbly in texture. Almost like teeny pecan sandies, but much thinner and smaller.
The premise of Sprout Cafe in Palo Alto is typical of many of its California comrades: fresh, quality ingredients, and local whenever possible. And it's for this reason that the relatively simple BLTA sandwich ($8.95) is such a success. The lettuce is incredibly fresh and actually provided flavor, not just texture. The "A" is the avocado, which adds a creaminess that's heightened by a little mayonnaise. The "B" is crisp, meaty applewood smoked bacon.
While all of the slim pressed sandwiches at French cafe Douce France are worth a try, my favorite has always been the Misto ($7.50): a thin cut of chicken breast marinated in lemon and herbs, on light, crunchy pressed bread, with mushrooms, greens, sun-dried tomatoes, and an extra spread of lemon-herb marinade.
Classic '50s diner and shake shop Peninsula Creamery, in Palo Alto's downtown and Stanford Shopping Center, may be known for their burgers and malts, but it's the tuna melt that I always order.
There are a long list of words I don't like when associated with pizza: Chicken. Bacon. Ranch dressing. California. (Sorry: I'm a proud native, but it's true.) Still, despite checking every one of those boxes, the Chicken & Bacon ($3.25) slice from Northern California mini-chain Pizza My Heart is pretty darn tasty.
In looking for a real estate broker, I'd want to know his experience, his commission, his accreditation. But his vegetarian tendencies? As the San Francisco Chronicle reports, broker Daniel Berman, working from Palo Alto, California, sells himself as a "vegetarian reeltor." (And no, that's not a typo; due to trademark concerns with the National Association of Realtors, he's using the term "reeltor" in lieu of the normal spelling.) Believing that a customer and a broker should share fundamental values, he actively seeks out a veggie clientele. "Why should the real estate profession be the exclusive domain of meat-eating right-wing conservatives?" he asks. (Is it really?) He also offers to take a lower commission, if some portion of the savings are...
Growing up in the Bay Area, there was a single bread of choice for sandwiches. No, not San Francisco sourdough--lunches came on Dutch Crunch, a dense, doughy bread with a moist crumb. But what sets it apart from other breads? The crackly top, with crunchy little bits growing from the paler crust underneath.