.Jeffrey Edalatpour

The cuisine and décor at Cansel Tok and Sedri Gundogdu’s restaurant, which opened in June, is a reflection of their own heritage.

Good Times restaurant group’s latest venture settles in on Santana Row, with Fitoor chef Vaibhav Sawant serving inventive Indian dishes.

Six days a week, Preligen Manaois arrives at his bakery by 3am. He begins the day by proofing croissant dough, which takes two to three hours.

Taste & Glory is primarily a breakfast and brunch restaurant with American staples, but almost every dish has a parallel Asian fusion version.

Christina Fernandez’s first monographic museum exhibition, Multiple Exposures, is a survey of her work but prominently features her photography.

Stanford Shopping Center—the poshest and most peaceful of all Silicon Valley malls—continues to host new restaurant openings.

Suspiro’s menu may or may not qualify as chaos cooking but the various dishes are a combination of competing Spanish and Peruvian flavors.

Jun Bistro doesn’t offer anything close to the 900 mushrooms available in Yunnan Province, but mycologists who stop by won’t be disappointed.