70 PUNCHMAGAZINE.COM glowing early reviews. Branch out from the faithful standbys with lachanika (vegetable stew in a clay pot) or the filet mignon souvlaki (skewers paired with scalloped potato gratin and Brussels sprouts). Before you go, ward off bad luck with the Evil Eye cocktail. The drink combines curaçao, peach and orange blossom vodka, passion fruit puree, coconut syrup and a splash of lemon juice, served with that iconic blue eyeball floating on top. 727 Laurel Street. Open daily. nagai edomae sushi REDWOOD CITY You won’t find California rolls at chef-owner Tomonori Nagai’s new omakase restaurant in downtown Redwood City. Serving only Edomae-style sushi, “the simplest and purest form of sushi, with the most superior quality ingredients,” the emphasis is on simplicity and expert preparation. The seasonal prixfixe menu hews to traditional methods of marinating and preserving sushi developed during Japan’s Edo period, which ended in the 1860s. Featuring beautifully executed portola bistro PORTOLA VALLEY There’s a new neighborhood restaurant nestled within the Ladera Country Shopper. Portola Bistro, a charming addition to the plaza, offers dishes with a French and Italian influence in a farmhouse chic interior. It’s received praise for both the pizza with burrata and aged prosciutto and the fried artichokes with rosemary aioli, but those seeking the ultimate wintertime dish should opt for a steaming bowl of beef bourguignon with red wine-braised prime rib. If you can still move after your meal, take a lazy lap around the plaza for fresh fruit at Bianchi’s Market or an armful of flowers at Ladera Garden & Gifts. 3130 Alpine Road. Open daily. elia SAN CARLOS Time to go Greek with Elia. You’ll find this new restaurant and its genial staff in the heart of downtown San Carlos. A stylish destination, Elia’s interior includes niches displaying intriguing artifacts, wickerbacked chairs and rattan fixtures bathing the room in warm light. Elia offers all the Mediterranean classics you know and love—from grilled octopus, tzatziki dip and spanakopita to branzino and saganaki (that crowd-pleasing cheese dish cooked tableside in a flaming skillet)—and gotten {food coloring} nigiri, all of the fish is sourced from the Tokyo Bay Fish Market, the wasabi is freshly grated and the rice is a custom blend imported from Japan. The menu draws on the chef’s 25-plus years of experience at top sushi restaurants, including Sushi Kanesaka in Tokyo and Michelin-starred Shinji in Singapore. 2074 Broadway. Open Wednesday through Sunday. New year, new restaurants to explore. the beat on your eats PHOTOGRAPHY COURTESY OF: PORTOLA BISTRO / ALEX WANG - NAGAI EDOMAI SUSHI
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