Los Gatos restaurateur opens 2nd Grocer+Goddess at San Jose airport

After opening a second location of Grocer+Goddess at the San Jose Mineta International Airport about a month ago, proprietor and entrepreneur Yvonne Khananis is launching a new concept at the original Los Gatos location of her fast-casual restaurant and market.

Amano Authentic Mexican by Grocer+ Goddess was set to open June 12 in Los Gatos. Observing that affordable Mexican food options for dinner are limited in town, Khananis devised the new concept, which will be available in the evenings.

“We’ll pause the breakfast and lunch menus at 3 p.m., and then convert over to our Mexican-themed menu starting at 5 p.m. for dinner service,” she says. “Who doesn’t like Mexican food?”

She plans to roll out the Amano concept at the San Jose airport location at a future date.

Khananis also has a gluten-free bakery called Oy!, and owns and operates the popular gluten-free and celiac-safe restaurant, Polenteria, in downtown Los Gatos.

Khananis is collaborating on the Amano Authentic Mexican concept with Adrian Loto and Jonathan Vellasco, chefs de cuisine at Polenteria and Grocer+Goddess, respectively.

Although the menu was still being finalized at press time, expect mainstays of Mexican cuisine, including esquite (street corn), nachos, gaucomole and chips, flautas, shrimp and fish ceviche, enchiladas (with choice of green, creamy spicy morita or red guajillo sauces), street tacos (bisteca, pollo, al pastor and camarones for $5 each) and chilaquiles topped with your choice of mole, verde or red sauce.

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The dinner plates will feature carne asada or carnitas served with charro beans, red rice, nopal and tortillas; salmon al achiote with green rice and pineapple salsa; and half a roasted chicken with green rice, black beans, onions and tortillas and birria, served with red rice and black beans.

Salad-lovers can indulge in a burrito bowl with quinoa, black beans and charred corn; field greens with goat cheese and spicy pecans; kale with chili lime peanuts, dried cranberries tortilla strips and queso fresco, or a Southwest salad with jicama and roasted corn topped with a spicy cilantro dressing.

Definitely departing from traditional Mexican fare, there’s a Chinese chicken salad, as well as a macro grain bowl with sauerkraut, heirloom brown rice, kale, red beans, herb baked tofu, …read more

Source:: The Mercury News – Entertainment


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