JDogg

Unfortunately, that’s not saying too much, as the Bay Area is sorely lacking in good BBQ. Located at the back of a bar named Francesca’s, the quality and quantity of BBQ you get here is very good, but it’s also inconsistent.

This place opened to rave reviews and long lines. When I first came here, the brisket was delicious. There was a wide 1/2 inch smoke ring all around the meat, and the sauce was sweet and tangy, and had chunks of tomato in it that tasted great with the beef. The meat was very tender, and it was obvious that it had been smoked for a long time. This visit alone was worth 4 stars.

On subsequent visits, the quality of the food varied. Sometimes the brisket was not as tender, and the smoke ring was barely noticeable.

Note: although I’ve had their other items, I focused on the brisket because it’s the most noteworthy and featured on their menu.

I like the pepperoni pizza here compared to the other things because the lack of moisture in the pepperoni keeps the crust nice and crispy.

I agree with the other poster. This Hobees does not stand up to the other ones I’ve been to. It’s also dirty.

The entrees are not very good, but you’ll do well to order the pasta and seafood risotto.

With a selection in the Bay Area that includes Tanto, Gochi, and Yume-Ya, this place is not worth coming to. It’s expensive and not impressive. The decor is nice, though.

I don’t know how this store survives when the taqueria inside Chavez Supermarket (next door) is so much better.

The tandoori is among the best I’ve ever had., and the naan goes great with it.

Their “sen jian bao” (I have no idea what the correct pinyin is) is superb. They’re the pan fried version of xiao long bao and have yummy juice inside, just like a good xiao long bao does. The dough is thicker to hold up while pan frying, and the juice can be hot, so be careful while eating!

After being a successful restaurant known as TGI’s Sushi, this location changed its name to Monster Sushi, and this food is downright scary.

They increased the prices by $2, got rid of some of the menu items, and decreased the quality of the food.

My fiance and I ordered two rolls. The Volcano Scallop Roll (which used to be called the Johnny Luv) consists of a california roll, with scallop, tobiko, and a mayonnaise-based spicy sauce baked on top. I forgot the name of the second roll, but it used to be known as the Mr. Netscreen Roll (salmon and tuna around a California roll, with slices of lemon on top). The scallop roll had significantly declined in quality, using little 1/4inch pieces of scallop, instead of the full 1.5 inch round slices that used to adorn the top of each roll. The roll formerly known as Mr. Netscreen suffered a similar decline in quality—with the lemon slices being 1/4 in thick instead of the paper thin slices it used to come with. To top it all off, the ginger had dark spots on it, rendering it very unattractive.

This restaurant started out as a good restaurant, owned and operated by the same folks who ran the other TGI’s Sushis (in Campbell and Berkeley; Berkeley being the best one). They sold the restaurant to new owners, who ran it under the same name, but the portion sizes increased inversely proportional to the quality. As the final nail in the coffin, they changed their name to Monster Sushi, increased their Monster prices, and now serve appropriately Scary food.

These beef ribs are the most tender, flavorful, and juicy I’ve ever had. It’s easy to make good baby back ribs, but beef ribs are a whole different story. Most people associate beef ribs with huge ribs that are incredibly tough to chew. Los Altos Grill, however, has perfected them; the meat falls off the bone as you bite into it. Yum.