San Mateo California Restaurants
California rolls San Mateo County into "Tier 1" "Tier 2 food safety zone, with health authorities urging residents to avoid travel and gatherings. The state announced today that San Matador County will switch to purple Tier 1, the color coded COVID-19 reopening plan, starting tomorrow.
San Mateo, California is the second largest city in the Bay Area and the third largest county in California. Like most cities on the peninsula, the center of activity is close to 101 and the bay, and it is home to some of the country's most popular tourist destinations.
San Mateo is certainly a great place for hiking, biking and other outdoor activities, especially hiking, jogging and cycling. In the 19th century, the road was the main road connecting San Francisco and Half Moon Bay, but the section of Sawyer Camp has been paved ever since. During a short visit, you can explore some of California's most popular hiking trails, parks and beaches.
This Pacifica classic is now on the jukebox and is located in the heart of San Mateo, just blocks from the San Francisco Bay Bridge. If you live, work or get together with friends, family and colleagues - workers from all over the Bay Area - you will probably be able to combine all these great things about living, working and living in San Matadoro and San Jose.
This spot belongs to the chef Vijay Kumar (formerly Dosa), who has shaped the food landscape of San Mateo with his interpretation of Indian cuisine. This includes a wide variety of dishes, from traditional dishes to more modern ones, such as chicken and rice.
This restaurant combines French techniques with Californian cuisine and specialises in a wide range of dishes, including chicken and pork chops, macaroni and cheese. Don't forget to finish your meal with Izakaya chops (which are also available at Gintei) and a glass of wine. Another great option to try fresh Italian dishes made from fresh ingredients from Northern California. Try this beautiful steakhouse in San Mateo, which offers a wide selection of steaks from all over the world, from New York to France, Italy to Japan.
San Mateo County and Silicon Valley also offer some amazing steakhouse options, and a good number of these places save a walk - purely for a walk, which means you can probably go in without a reservation. The menu offers a wide variety of dishes, with a variety of fresh catch options highlighting specific regions of the Pacific. If you've satisfied your cravings, you'll find the best cakes and salads in the Bay Area, as well as a host of great wine options.
The cafe serves Oakland toasted Scarlet City Coffee and a variety of tempting breakfasts. The menu includes fried egg sandwiches, fried salmon and burritos, as well as a selection of pastries and desserts.
You'll find mouth-numbing Dan Dan-Dan noodles, a host of unknown dishes to try, and even sautéed frog. Dishes served à la carte include chicken, pork, beef, chicken and pork ribs, as well as a selection of pastries and desserts. The two best dishes will probably be the San Carlos - Irish, but you will also find a wide range of other delicious dishes, such as the mouth-numbing dan - dan noodle (an unusual dish to try on its own!) and the spicy pork bellies and chicken nuggets.
Everything we do is motivated by our desire to make this world a friendly place and to serve the finest authentic Neapolitan pizza. We respect and hope to spread these values by serving Italian pizza, and we are proud of our tearing wood-fired ovens and the quality of the food.
Trevor Felch is a San Francisco-born - and raised - editor, author and food blogger. Sign up for the daily San SF email and be the first to receive the latest news, photos, events, restaurants, bars, food, drinks and fun SF has to offer.
My first job when I arrived was at Spiedo's restaurant in San Mateo, where I unknowingly met my future business partner Steven Ugur. After two years at Spyingo's, chef Andrea moved on and moved to the heart of Silicon Valley, where she ran the kitchen at Piatti's restaurant in Santa Clara. When she learned that it was closing down, she made contact with Uganda again and a plan was hatched to turn the space into a full service restaurant, with an outdoor terrace and bar, and a wine bar.
The café doesn't have the typical suburban feel of many restaurants on the peninsula, and the miso here is made from corn and is lively with citrus and nuts. The terrain is anthropological and offers a menu that heavily relies on produce, but the grass-fed burgers cost $12 and have a variety of toppings, such as sweet potatoes, tomatoes, peppers, onions, garlic, basil, onions, coriander and more. Summer barbecues are translated into noodle soup, pork stew is added to a salad, a side dish of rice and beans or a sandwich with chicken and cheese.