Chef

Gracie Nguyen

"I love this pasta because it is simple and always tastes the same. They make their own pasta and put a lot of care into the food, which always comes out so piping hot. Classic, old school feel in downtown Palo Alto."

"Loved this dish! The squid was super tender and the spicy aioli on top made me want more. The toasted noodles had the perfect texture. Such beautiful presentation as well!"

"Oren’s has the best Israeli food. They make their own hummus, pita, pickles and hot sauces. The warm braised ground beef is piled in the center of cool creamy hummus and drizzled with tahini so that there is a contrast of flavors and temperatures. They make a red and a green harissa, and the housemade labneh is perfect for dipping the warm pita into."

"I love all of the pizzas but this one is my favorite by far. I add anchovies because I love the extra saltiness it adds. Of course, you have to add the dried chili flakes and oregano they give you on the side. I love to drink a glass of Verdicchio or a Mio Mao cocktail to pair with this pie."

"This dish is one of my favorite homey-feeling dishes. I used to eat it all of the time when I was the chef at OTD. It's also super similar to a noodle dish my Grandmother cooked. The noodles have a great texture and the fresh crab is so delicious. I add a little spoon of sambal and mix it all up to bring some heat, which makes it even more craveable."

"I see why it is called the "happy spoon," as it has some of my favorite flavors and ingredients in Japanese food—oyster, uni, roe and ponzu cream. One perfect bite of happy! The textures are awesome, with the little pop of the roe and the smooth oyster and uni."