An ultra-modern stunner worthy of the trendy San Francisco restaurant scene has found its way down the Peninsula at Bird Dog in Palo Alto. Executive chef and owner Robbie Wilson has previously worked for Nobu Matsuhisa at his restaurant in Aspen as well as for Thomas Keller at The French Laundry. Wilson’s time at both is evident in Bird Dog’s menu of East Asia-meets-California small plates — like wood-grilled avocado with ponzu sauce and dab of fresh wasabi.

After selling the Gordon Biersch Brewery Restaurant ownership to CraftWorks several years ago, Dan Gordon has returned to the original location of Gordon Biersch to open a new gastropub and brewery. Dan Gordon’s emphasizes barbecue (go for the 12-hour pulled pork sandwich and don't shy away from the potent garlic fries), whiskey (several served on tap), and beer, including both the original lineup of Gordon Biersch beers as well as beers brewed on site.

The Oxford gastropub serves a menu inspired by the street food of London such as fish and chips and tikka masala alongside a menu of craft cocktails, beers, and wine. Being a proper London cocktail bar, there is a menu of drinks exclusively made with gin. The British inspiration also shines through in the Oxford Mule made with earl grey-infused vodka.

This aptly named Cajun restaurant offers a dozen varieties of po’boy sandwiches as well as a menu of cajun classics such as shellfish boils and fried seafood baskets. Besides the seafood offerings, an order of the pungent and flavorful garlic noodles is a must. Craft beers are available by the bottle or on draft where they are served in mason jars. However, if a mason jar of beer isn’t your speed, the restaurant also has 88-ounce beer bazookas available.

With new ownership, Leichi replaces the Japanese restaurant Hoshi. The small restaurant joins a short list of similar local eateries (such as GocHi in Cupertino) which offer an authentic izakaya experience of Japanese small plates. Keep an eye out for artfully plated dishes showcasing luxurious ingredients like Kobe beef, fresh uni, and handmade soba noodles. Take your pick of beverages from a menu of fine sake and imported Japanese beer.

At Roots & Rye, modern American comfort food is paired with a craft cocktail menu centered around an impressive collection of artisanal whiskey. In addition to the made-to-order cocktails, Roots & Rye features a rotating menu of barrel-aged cocktails as well as cocktails on tap such as the Old Pal with rye whiskey, dry vermouth, and Italian aperitif. The laid-back decor features comfy couches inside and cozy fire pits on the patio, but an open kitchen and a chef's table keeps things sophisticated.

Black Sheep Brasserie is a new bistro from Stephen Shelton and Jimmy Marino, co-founders of the Lexington House in Los Gatos. The duo has infused their passion for craft cocktails into the bar program at Black Sheep, while Lexington House chef Philippe Brennan has tapped Jeff Fitzgerald of Dio Deka to head the kitchen. The menu features new American twists on classic French dishes such as duck a l’orange with farro and confit hash.

This family-owned restaurant serves a menu of American and Greek comfort food for breakfast, lunch, and dinner in a modern and elegant setting. Hearty dishes such as the lamb burger and braised short ribs over orzo are paired with a full bar that pours local craft beers and modern cocktails.

The poke explosion has hit Silicon Valley. Poki Bowl offers customizable poke bowls — start with either rice bowl or salad — featuring spicy tuna, salmon, yellowtail, octopus, or shrimp. Despite being in the corner of a large shopping mall, Poki Bowl is already enjoying lunch and dinner crowds who have been turned on to the poke trend.

This neighborhood cafe operates in what was a once a church built in the late 1800s. Recently the concept has been changed from a European café to a menu of traditional American breakfast, lunch, and baked goods. The welcomed shakeup has grown the already popular neighborhood bistro into a new South Bay brunch destination. Bell Tower uses locally grown ingredients, prepares their baked goods daily as well as makes their potato chips in house.

Sent Sovi chef and owner Josiah Sloane has converted the former fine dining restaurant — a storied space originally opened by David Kinch — to a gastropub with a menu of gourmet small plates such as buffalo carpaccio and deviled eggs topped with caviar. For drinks, Relish offers an extensive menu of craft beers and wine.