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Recommended Restaurants: South Bay

Price Guide: $ = less than $15, $$ = $15 - $35, $$$ = $36-$50, $$$$ = over $50

  • Price estimates are based on an average dinner for one, excluding drinks, tax and tip.
  • Listed restaurants accept major credit cards unless otherwise noted.
  • Symbols: L = lunch, D = dinner, BR = breakfast, B = brunch, R = reservations required, V = valet parking, W = wheelchair accessible, P = private room, BQ = banquet facilities.
  • Star Guide: 4 stars = superlative, 3 stars = excellent, 2 stars = very good, 1 star = above average. (Note: No stars will be assigned to a restaurant until it has been newly reviewed.)

Californian
Cambodian

Chez Sovan

923 N. 13th St., San Jose     MapIt!
(408) 287-7619
$
Cambodian

Sovan Boun Thuy made a name for herself with her popular San Jose restaurant; her Campbell restaurant serves the same outstanding Cambodian cuisine and is a big step up in terms of ambience. Terrific Cambodian spring rolls and delightful stir-fried rice noodles in paprika and tamarind sauce are highlights.

Chez Sovan

2425 South Bascom Ave., Campbell     MapIt!
(408) 371-7711
$/L /D /W /P
Cambodian

Sovan Boun Thuy made a name for herself with her popular San Jose restaurant; her Campbell restaurant serves the same outstanding Cambodian cuisine and is a big step up in terms of ambience. Terrific Cambodian spring rolls and delightful stir-fried rice noodles in paprika and tamarind sauce are highlights.

Palace, The

146 S. Murphy Ave., Sunnyvale     MapIt!
(408) 739-5179
$$/D /R /W /P
Californian

This extravagant, flamboyantly decorated supper club offers some of the most innovative cooking in Silicon Valley, thanks to executive chef Joey Altman, formerly of San Francisco's Miss Pearl's Jam House. Highlights include "Thai sticks": spring rolls of rock shrimp and pork with chili-mint dipping sauce.

Restaurant Sent Soví

14583 Big Basin Way, Saratoga     MapIt!
(408) 867-3110
$$$/D /R /W /P
Californian

The small menu focuses on California meats, poultry, and fish prepared with seasonal produce and herbs, many of which chef David Kinch grows in his own garden. Excellent food served in a cheerful environment makes this a stellar addition to the South Bay dining scene.

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