What does a pair of restaurants offer to drink in Downtown San Jose that serves a wide variety of foods, mostly Italian-American cuisine, and meals prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers?
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Original Joe's Original Joe's is a pair of restaurants in Downtown San Jose, California and the North Beach neighborhood of San Francisco. They serve a wide variety of foods, mostly Italian-American cuisine with some mainstream American favorites. Their "signature" dishes include their ""famous"" Joe's Special, Chicken Cacciatore and "baseball size" meatballs. They also have an extensive wine selection. New Original Joe's of Daly City
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Cacciatore Cacciatore (] ) means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
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Sope A sope (] ), also known as picaditas (in Tierra Caliente, Guerrerro) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as "pellizcadas". It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried "masa" (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and sour cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Sopes are roughly the size of a fist.
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Rodízio Rodízio (pronounced ] in Brazil) is an all-you-can-eat style of restaurant service in Brazilian restaurants. In most areas of the world outside of Brazil, a rodízio restaurant refers to a Brazilian style steakhouse restaurant. Customers pay a fixed price ("preço fixo"), and waiters bring samples of food to each customer at several times throughout the meal, until the customers signal that they have had enough.
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Salsa's Fresh Mex Grill Salsa's Fresh Mex Grill is an Australian chain of fast-food restaurants based in Sydney. Salsa's Fresh Mex Grill serve a variety of Tex-Mex foods including tacos, burritos, quesadillas, nachos, other specialty items, and a variety of "value menu" items.
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Castagnola's Castagnola's is a historical restaurant in San Francisco, California, in the city’s Fisherman’s Wharf at 286 Jefferson Street. The restaurant is famous for its crab cocktail. It is the oldest restaurant on the Wharf.
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Garduño's Garduño's is a Mexican and New Mexican cuisine restaurant chain from the city of Albuquerque, New Mexico. They have locations in Albuquerque, Las Cruces, Santa Fe, and the Las Vegas Valley.
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City Tavern The City Tavern is a replica of a historic 18th-century building located at 138 South 2nd Street, at the intersection of Second and Walnut Streets in Philadelphia, Pennsylvania, part of Independence National Historical Park. Owner, Chef Walter Staib and Executive Chef Jason Wilkinson cook a variety of entrees using authentic 18th-century recipes, served in seven period dining rooms, three wine cellar rooms and an outdoor garden.
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Pilaki Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style ("fasulye pilaki", with white beans, or "barbunya pilaki", with borlotti beans) are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe. In Greek cuisine, this style is known as "plaki".
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Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways". The name "Cincinnati chili" is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.
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Nuestra Cocina Nuestra Cocina (English: "Our Kitchen") is a Mexican restaurant in the Hosford-Abernethy neighborhood of southeast Portland, Oregon, in the United States. Benjamin Gonzales and Shannon Dooley-Gonzales are the restaurant's co-owners.
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Mission burrito A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. A key method to the burritos' construction is to steam the wheat flour tortilla to increase its flexibility prior to adding the other ingredients, although that is not a requirement and burritos may be grilled instead. It has been referred to as one of three major styles of burritos in the United States, following the earlier, simple burrito consisting of beans, rice, and meat. It precedes the California burrito, which developed in the 1980s and contains cheese and potatoes.
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Hot chicken Hot chicken or Nashville hot chicken is a type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States. In its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips. It is both the application of a spicy paste and the presentation that differentiates it from similar dishes, such as Buffalo wings. It can be viewed in similar context to other foods that have been tweaked to be unique in a regional way, such as the slugburger or the Mississippi Delta tamale.
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Don Pedro Mexican Restaurant Don Pedro is a Mexican restaurant in San Antonio, Texas. The readers of the San Antonio Express-News have several times voted it the best Mexican restaurant in San Antonio.
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Ju-Ni (Japanese restaurant) Ju-Ni is a Michelin Star Omakase style sushi restaurant located in the city of San Francisco, California founded by Geoffrey Lee and Tan Truong. It takes its name and derives its theme from the Japanese numeral for twelve.
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Downtown San Jose Downtown San Jose is the central business district of San Jose, California, United States. The area is generally located north of Interstate 280 and east of Guadalupe Parkway, which roughly parallels the Guadalupe River. The region is bound to the north by U.S. Route 101 and to the east by Coyote Creek.
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Hunter's chicken Hunter's chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur) is a chicken dish that is a part of French cuisine. It shares the same name as dishes in other countries, but the dish is prepared differently in each country. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, white wine, brandy and tarragon.
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Southern tomato pie The Southern tomato pie is a savory dish from the Southern United States. It consists of a pie shell with a filling of tomatoes (sometimes with basil or other herbs), covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. It is considered a summer dish, to be made when tomatoes are in season.
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Bi-Rite Market Bi-Rite Market is a grocery store in San Francisco, California, owned and operated by chef Sam Mogannam, who had previously worked at Jardinière in the city. He and his brother Raphael took over the grocery store from his family in 1997, and began to sell prepared foods using locally grown produce, which he advocates. Mogannam spoke at TEDxPresidio 2012 on reinventing capitalism. "Fast Company" profiled him as one of the 100 most creative people in business for 2012. The market runs a non-profit community food education project, 18 Reasons. The store is a pioneer in the new farm-to-grocery store movement, and has published a book, "Eat Good Food" (Ten Speed Press). Whole Foods Market has sent staff to the store to adopt practices from there. The store opened a second location, in the Divisadero Street Commercial District, in the Western Addition neighborhood, in 2013.
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Oaxacan cuisine Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures. Well known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavorings), Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state’s appeal for tourists.
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Taco stand A taco stand or taqueria is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes. The food is typically prepared quickly and tends to be inexpensive. Many various ingredients may be used, and various taco styles may be served. Taco stands are an integral part of Mexican street food. Tacos became a part of traditional Mexican cuisine in the early 20th Century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city. Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities. More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos, where tacos themselves are less of a point of emphasis.
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Puerto Rican Chinese cuisine Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigrants. The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries. The fried rice itself varies in every restaurant, but can contain many ingredients such as ham, beef, shrimp, egg, lettuce, and onions.