spring 2012

SPRING 2012
VEG & NON-VEGETARIAN RESTAURANT BAR & GRILL
OPEN:
SIGNATURE RECIPES BY AWARD-WINNING
CHEF FROM U.K.
~ SANJAY PATEL
420 S. Main St., Milpitas, CA 95035 (408) 945-7575
(On Main St. between Corning Ave. and Great Mall Parkway)
+ tax
+ tax
Weekend
Brunch
Sat. & Sun.
Special Signature items
in Weekend Brunch
$9
99
+ tax
Fine dining w/ silverware service and waitering
Dance floor
Fully-licensed bar
Lunch buffet Monday to Friday
Banquets for up to 200 guests
Tuesday
Special
Lunch
Buffet
9-20
0M0ILPITAS POST1
1
$10
99
$12
99
Lunch
Buffet
Monday to Friday
!
!
!
!
!
2
Monday to Friday
11:30 A.M. - 2:30 P.M.
Saturday and Sunday
12:00 P.M. - 3:00 P.M.
Every Evening
5:00 P.M. - 10:30 P.M.
of
Best Happy Hour
in Milpitas
5-7pm!!
EXOTIC SIZZLERS COMING SOON!!!
We accept Restaurant.com coupons.
Loving Hut
ORGANIC VEGAN CUISINE
Office & Private | Lunch Specials from $7.95
■
■
GMO Free
Menu
■
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■
516 Barber Lane Milpitas, CA 95035
Tel: (408)943-0250
www.lovinghut.us
be veg... go green 2 save the planet
www.SupremeMasterTV.com
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SPRING 2012
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ON THE MENU
Available for banquets
Lunch:
Mon.-Fri.
11:30 a.m. to 2 p.m.
Dinner:
Mon.-Thurs. 5-9 p.m.
Fri. & Sat. 5-10 p.m.
Closed Sundays
Happy Hour:
Mon.-Sat. 4-6:30 p.m.
Serving Lunch & Dinner
Pasta, Veal, Seafood and Steak
579 SOUTH MAIN STREET, MILPITAS, CA 95035
(408) 262-2200 ! www.zahirs.com
UNPLUG OR STAY CONNECTED
IN OUR NEW GREATROOM.
Take some time to unwind in our new Greatroom, where we serve
refreshing beverages and tasty fare from our 5|10|20 menu, including
healthy options. Meet colleagues for an informal business meeting or
celebrate with friends over drinks and appetizers. This new gathering
place offers complimentary Wi-Fi that keeps you connected if you
need to catch up on email or surf the web. Our Greatroom features
14 state-of-the-art HD LCD screens with a 150-inch video wall at the bar.
Happy Hour is daily from 4-7 p.m. Relax and cheer for your favorite
teams at Fremont’s newest place for sports and social gatherings!
FREMONT MARRIOTT SILICON VALLEY
46100 Landing Parkway
Fremont, CA 94538
(510) 413-3700
MarriottFremont.com
FREMONT
S I L I C O N VA L L E Y
ON THE MENU
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SPRING 2012
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3
Duck simmers in a complex
savory red curry at Honey Thai,
one of Milpitas’ newest eateries.
Thailand Without Leaving the Neighborhood
Honey Thai has been a work
in progress for decades
KEL KANADY
eople in Silicon Valley have sophisticated
palates; many of our customers have been
to Thailand, so they know what authentic
Thai food is,” explains Nick Poopat of Honey Thai, a
new restaurant in Milpitas’ Beresford Square. Open
for only six months, one could say this restaurant has
been a work in progress for decades. Poopat’s brother Ponsak Poopatanapong lives in Thailand and so
when he approached him with the idea of opening a
Thai restaurant, he had already done his homework.
Combining his MBA, 15 years of restaurant experience, and passion for Thai food, Poopat knew what
he wanted to provide his customers: fresh, authentic
food in an upscale atmosphere, at affordable prices.
Honey Thai is simple and elegant. The teak furnishings and clean tile floor complement the authentic wall décor and soft background music.
“We want the first impression to be that of value,”
confides Poopat as he hands a customer a black hardcover menu.
The menu features Favorite Entrées such as chickBY
“P
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SPRING 2012
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ON THE MENU
en with cashew nuts and Thai style kai jeo ($8.50,
$5.50, respectively). Seafood dishes include lemon
steamed fish fillet and a spicy basil talay (both
$12.95). Poopat explains that there are four levels of
spice: mild, medium, spicy and Thai spicy.
“Most customers know what they want, but if
someone is new to Thai food, we help them decide
how hot they like their food. Once diners receive their
food, we can adjust the level of spice so it’s just right.
We want every customer to be happy.”
The next menu section features noodle and rice
dishes including pad Thai with shrimp. One of their
signature dishes, Poopat’s description of this dish
illuminates the difference between Honey Thai and
other Thai restaurants.
“The ingredients are simple,” he begins, “shrimp,
noodles, tofu, egg, bean sprouts, ground peanuts and
our special sauce. There are two main differences: it is
prepared in a wok not a stovetop, which means it can
be very hot and the heat is evenly distributed. Also,
we measure everything. While some places may take
a handful of noodles and a handful of shrimp, all of
our ingredients are precisely measured. This means
that it will always taste the same and we can better
control the flavor. If you use too many noodles, it will
be a bland dish; if you use too few, it will be too salty.
And of course, our sauce is very good.”
Honey Thai has three chefs (including Poopat)
who have known each other for many years. While
many of their recipes have been handed down over
multiple generations, some dishes have been developed by the three chefs themselves. Every dish begins
with fresh ingredients including the pad Thai noodles. Honey Thai also offers vegetarian options.
“When we say vegetarian, we mean vegetarian,”
promises Poopat. “There are no fish sauces in
those dishes. We are very respectful of our customers’ beliefs.”
Their signature dessert is mango with sweet
sticky rice, a customer favorite. Perhaps the biggest
surprise at Honey Thai is their beverage menu. In
addition to traditional Thai drinks, they offer a fairly extensive wine and beer list. Wine is sold by the
glass for $4.95 and choices include a Cavit pinot
grigio, a Beringer white zinfandel, and a Robert
Mondavi cabernet sauvignon. Beer choices include
Singha and Heineken ($3.95).
For a taste of Thailand at a reasonable price, Honey
Thai is the sweet spot.
Honey Thai is located at 57 N. Milpitas Blvd. in
Milpitas. Hours Monday through Friday are 11:30
a.m. to 3 p.m. for lunch; 5 to 9:30 p.m. for dinner;
Saturday and Sunday, 11:30 a.m. to 9:30 p.m., (408)
719-8200, www.honeythai.com.
DINO’S FAMILY RESTAURANT ~ ONE OF THE BEST BREAKFASTS IN FREMONT
36930 Fremont Boulevard
Fremont, Calif. 94536
(510) 792-6533
^
STEAKS
^
S EAFOOD
36665 Cedar Blvd.,
(Top) The house specialty,
pad Thai, is prepared in a
rocket-hot wok to ensure
even cooking.
(Right) Owner Nick Poopat
has 15 years of restaurant
experience and is among
three cooks who know how to
plate authentic Thai cuisine.
(Below) Lemon steamed fish
spiked with chiles, a favorite
at Honey Thai.
Photos by Scott Hester
^
COCKTAI LS
Newark, CA 94650
Tuesday to Sunday 3-10PM
•
^
DINNER
(510) 797-7556
Friday and Saturday 3-11PM
BRING THIS AD TO RECEIVE
15% DISCOUNT ON DINE-IN
OR TAKE OUT ORDERS
Come find the treasured tastes
of Thailand along with our
exceptional customer service
and cleanliness in food
preparation and
throughout the
In Beresford
Square, across
restaurant.
from Milpitas
City Hall
57 N. Milpitas Blvd.
Milpitas, CA 95035
(408) 719-8200
www.honeythai.com
ON THE MENU
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SPRING 2012
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5
Restaurateur Zahir Quddus remodeled a former restaurant for more
than a year to create what is perhaps Milpitas’ most sophisticated
bistro. The upscale dining experience begins in the ornate bar.
Zahir’s: Where Elegance Meets Comfort
Noted restaurateur is back in his
most sophisticated setting yet
KEL KANADY
he term “labor of love” resonates throughout
Zahir’s Bistro, the newest version of the awardingwinning Milpitas restaurant owned by Zahir
Quddus. No newcomer to the area, Quddus has been a
resident of Milpitas since 1988; South Main Street is the
fourth and “dream come true”location for his restaurant.
“I knew the location was perfect, so I was ready to
pour my heart and soul into the renovation,” he says.
Quddus was personally involved in every minute
detail, from the design of the lounge to the elegant art
pieces that grace the fine mahogany furnishings.
The lounge hosts a comfortable bar area whose
clean lines introduce customers to the subtle sophistication that awaits. The main seating area is open
with tables to host 160 diners, but unlike many traditional European restaurants, Zahir’s Bistro manages
to create a feeling of intimacy.
The restaurant features American-Italian cuisine
with a vast menu ranging from eggplant linguine
parmesan to Zahir’s Famous Prime Rib ($16.95,
$32.95, respectively). Though he happily describes
menu items such as Tornados, which is filet mignon
with french bread, mushroom cap, and two sauces:
béarnaise and brandy demi-glace, ($29.95), when
asked to select one signature or specialty dish,
Quddus declines with a wink.
“You are asking me which one of my children I
love the most.”
Delicate crab
and scallop ravioli
BY
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SPRING 2012
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Seafood options can lead in a Southern direction
with fettuccini jambalaya, a Creole dish made with
andouille sausage, tiger prawns, chicken, bay shrimp,
red onions, bell peppers and scallions, ($28.95) or
New Orleans Chicken which is a baked chicken breast
stuffed with andouille sausage, mushrooms, spinach,
Monterey jack cheese, bacon strips and spinach
Florentine sauce ($23.95).
The lunch menu includes their signature crab melt,
flaked dungeness crab, organic Roma tomatoes, artichokes and Monterey jack on sourdough bread, and
french dip sandwiches ($12.95, $13.95, respectively).
Also featured are pasta dishes such as artichoke
chicken penne with sun-dried tomatoes, mushrooms, artichokes, and white wine lemon sauce, and
prawns fettuccini, ($14.95, $15.95, respectively).
Other lunchtime entrées include chicken Marsala
and grilled salmon, an Atlantic salmon with blood
orange beurre blanc ($15.95, $19.95, respectively).
For Valentine’s Day, Zahir’s Bistro will feature a
romantic four-course prix fix menu.
Though Quddus adores good food and enjoys
cooking, he admits that at his restaurant, when it
comes to the kitchen, “I make a really good coach, but
I’m careful to stay on the sidelines.”
His engaging personality complements his sideline
duties which certainly include developing rapport
with all of his customers, including the loyal base who
have enjoyed his hospitality for nearly two decades.
Asked why he chose the restaurant business, a sometimes challenging field, Quddus quickly responds,
“It’s my customers. The love and respect I have for
them keeps my passion strong. If I use the best materials — from the 100 percent organic vegetables and
top-of-the-line angus beef to the granite bar in the
lounge — I know I will achieve the best results.”
In addition to the main dining room, Zahir’s Bistro
features a separate banquet room that can host up to
up 85 people for corporate or family events. The
technology includes WiFi capability, television, separate sound system, and projector with a full screen
that could exhibit a Powerpoint presentation or a
DVD of family photos.
The few final details of the creation of this special
restaurant will unquestionably be personally touched by
the hand — and the heart — of Zahir Quddus himself.
Zahir’s Bistro is located at 579 S. Main St. in
Milpitas. Hours are Monday through Friday, 11:30
a.m. to 2 p.m. for lunch; Monday through Saturday, 5
to 10 p.m. for dinner, (408) 262-2200,
www.zahirs.com.
(Left) Zahir Quddus takes pride in the art, paintings and bold colors of his new restaurant, which
serves many of the classics featured at his previous
ventures. (Top) Rack of lamb remains a favorite.
(Below) Mango bomba, among the decadent
dessert choices.
Photos by Scott Hester
(Top) A prime rib “cheesecake”
sandwich, complemented by a
tall beer, at the Marriott
Fremont-Silicon Valley Hotel’s
newly fashioned restaurant,
The Greatroom. (Bottom) The
Artisanal Cheese Plate features
a peppery pepato, goat’s milk
cheddar and petite
Camembert.
Transformation
Makes Marriott
Welcoming
Breakfast to dinner, hotel uses
great room concept
KEL KANADY
ith a manipulation of lighting, a performer
can create magic. The Marriott FremontSilicon Valley Hotel has created its own magic
with its completely revamped restaurant area.
“This has been a year of change at the Marriott
Fremont,” proudly proclaims General Manager Orlando
Carrasquillo. “We have incorporated the great room
concept, which takes a lobby that once had a museumlike feel — nice looking, but not welcoming — and
changes it into a place where guests can feel comfortable
relaxing or dining in groups, as couples, or alone.”
The warm and inviting bar area hosts a cluster of television monitors that can feature nine different channels at once, or one 81-inch screen with a sound system that can be transferred to overhead speakers, creating a fantastic environment to watch a Sharks game
or other sporting event. Return the next morning,
however, and you’ll do a double-take as the cocktail
lounge is now a café, complete with a knowledgeable
BY
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SPRING 2012
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ON THE MENU
The cast at Marriott’s revamped restaurant
(from left): Rene Mullen, sous chef; Wahid
Mohammadi, director of Food and Beverage;
Kitchen Supervisor Michael Woehl; and
Orlando Carrasquillo, general manager.
Executive Chef is Paul Rohadfox.
A grilled ribeye perches atop Yukon gold potatoes
and Brussels sprouts spiked with pancetta and
onions.
Photos by Scott Hester
barista brewing up Allegro coffees and teas.
The panels behind the bar cleverly turn to reveal
coffee and tea menus in muted colors while fresh
fruits and pastries adorn the once bar, now counter.
The translucent panels with the soft lighting that you
admired last night are now open to reveal a sumptuous breakfast buffet hosted by an omelet chef. The
choices for this morning feast include freshly made
waffles, country potatoes, sausage, cereals, delectable
breads from San Francisco Bakery, and even smoothie shots ($16.95 for breakfast). A la carte items
include healthy versions of traditional dishes such as
egg white vegetable frittata ($14) and crunchy french
toast, which is whole-wheat bread dipped in lowcholesterol eggs and crushed corn flakes, served with
fresh berries ($11).
Catering to customer needs is the obvious mainstay of
the Marriott credo. An example of this customer dedica-
tion is their All Day 5, 10, 20 Menu. This menu helps diners select food items based on how much time they have.
If a quick snack is need, the 5-Easy Appetizers
choices include the popular Artisanal Cheese Plate,
which features local cheeses such as pepato, goat’s
milk cheddar and petite Camembert ($15). If a guest
has more time, the 20-Light Entrées section is a better choice with dishes such as a poached salmon that
looks as good as it tastes, presented with baby vegetables basil fume and prepared with lobster ghee ($23).
Another chef ’s specialty is the grilled ribeye ($30),
which is a 14-ounce steak with milled Yukon gold
potatoes, Brussels sprouts, pancetta and onions
topped with a cabernet demi. For a more traditional
meal, the Marriott offers chicken pot pie, prepared
with fine herbs on a puff pastry ($17) or spaghetti
and meatballs with shaved Asiago cheese ($20).
Like the entire dining concept, menu items are continually updated. An appetizer soon to be released is
Baylands Potato Chips, named with a historic nod to the
Fremont raceway that once graced the area. These thin,
crispy chips will be created daily by Sous Chef Rene
Mullen and contain an essence of truffle, herbs, seasonings and Parmesan cheese; they are sure to be a hit.
The goal to create an atmosphere of comfortable
luxury has certainly been met at the Marriott
Fremont-Silicon Valley’s Greatroom.
Marriott Fremont-Silicon Valley is located at 46100
Landing Parkway in Fremont. Hours are 6 a.m. to 11
p.m. daily, (510) 413-3700, www.marriottfremont.com.
ON THE MENU
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SPRING 2012
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9
Bear
Necessities
Family-friendly
diner plates
nostalgic
comfort food
KEL KANADY
n a vast area like
Silicon Valley, it’s nice
to create a place
where people can come
together for good old-fashioned family food.” The lifeloving personalities of owners
Celina Gonzales and her husband Sam Ghaben create a
warm and friendly
atmosphere at the Black
Bear Diner.
This “cutest couple”
duo originally met (and
married) while working
in a restaurant. They
decided to venture into a
more lucrative field with
more standard hours as
they raised their children, but they always
knew that their hearts
belonged to serving good
food to good people. In
August, they opened a Black
Bear franchise in Milpitas.
“I graduated from San Jose
State and love this area,”
Gonzales explains. “And while
a Black Bear Diner is consistent in every location, each one
has its own autonomy, paying
tribute to the local area.”
The décor definitely represents the rich history of
Milpitas, from the carved
bears — hang-gliders and
auto assembly line workers —
to the beautiful murals of
Milpitas hills. The “spirit
room” in the back has a largescreen television and a mural
with a Raiders bear and an
Oakland Athletics bear.
There’s even a photograph of
a Spartan cheerleader that
looks suspiciously familiar.
They offer breakfast, lunch
and dinner meals at any time.
A Denver omelet at 8 p.m. or
New York steak at 8 a.m. is
happily prepared and served.
The food could be described
as American comfort food
with traditional options such
as the Barbeque Tri-Tip
Platter which is sliced, marinated tri-tip served with
onion rings and homemade
cole slaw ($13.99), and chicken pot pie with creamy chicken and vegetables covered
with a flaky pie crust and
BY
“I
Diner owners Sam Ghaben and Celina Gonzales stand before a pair of bears, among the dozens
inside and out of the new Milpitas family restaurant.
10
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SPRING 2012
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ON THE MENU
baked to a golden brown. This
dish is served with sautéed
vegetables ($10.99). Customer
favorites also include meat
loaf and pot roast, both served
with mashed potatoes, country gravy and vegetables
($9.99 each). With six different salads ($9.49 each) and
“little less” menus where portions are average sized, various options are available.
At approximately 8 inches
in diameter, the “bear claw”
pastry looks like a life-size
pastry paw print on a plate.
Made fresh daily, flavors
include almond or fruit-filled
($4.49 to $4.99).
Their dessert menu also features Grandma’s Famous
Cobbler with flavors of blackberry, apple or peach, an outof-this-world
homemade
breading pudding that is
topped with a pecan praline
sauce and decadent cream
pies (chocolate, banana or
coconut). Each is $4.99.
Chocolate-lovers meet their
match with Mount Shasta
Lava Cake, homemade chocolate cake with a gooey chocolate pudding-like center. It is
served hot with a scoop of
vanilla ice cream and chocolate drizzle ($5.99). These
desserts are made fresh daily
by the pastry chef.
On weekends, the lines of
people waiting are long, so
Gonzales greets her outside
customers with small glasses
of orange juice and pieces of
bear claw. “Just a taste of
what’s coming.” And since
their orange juice is freshly
squeezed, a full glass is worth
the wait.
For anyone hungry as a bear,
Gonzales and Ghaben, with
their unbearably cute puns
and merchandise, are sure to
make you feel right at home.
Black Bear Diner is located at
174 W. Calaveras Blvd. in
Milpitas. Hours are 6 a.m. to 10
p.m. daily, except Fridays and
Saturdays, when the restaurant is
open until 11 p.m.,(408) 9462327, www.blackbeardiner.com.
(Opposite page) Chicken taco salad is jacked up with salsa and fresh avocado at Black Bear Diner. (Above) A
classic turkey and bacon club fills the platter, alongside thick onion rings. (Below left) A chocolately-gooey Mount
Shasta Lava Cake. (Below right) Hand-painted murals of the slopes below Mount Shasta, where the Black Bear
Diner chain was founded in 1995, adorn the restaurant.
Photos by Jubil Mathew
OPEN 7 DAYS A WEEK:
Sunday-Wednesday 8am-3am
Thursday-Saturday 8am-4am
Item # 1 Beef Combo Soup
Item # 39 Seafood Noodle
Item # 75 Combo Shrimp, Chicken, Beef
with Crunchy Pan Fried Noodles
Item # 126 Korean BBQ Beef Ribs
Item # 20 Chicken Breast with Rice Noodle
Item # 59 Grilled Shrimp and Pork
Item # 87
Shaved Ice
with Vanilla
Ice Cream
and Fruit
Item # 77
Pad Thai and
Thai Tea
12
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SPRING 2012
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ON THE MENU
On The Menu
D I N I N G
SPRING 2012
M A G A Z I N E
•
Vol. 3
•
Issue 2
EDITOR & PUBLISHER
ROBERT J. DEVINCENZI
PRODUCTION MANAGER
THE
BEST BREAKFAST SPOT 18
3 Eggs with Bacon or Sausage,
Hash Browns, Toast & Jelly
Cajun or Italian Sausage, 3
Eggs, Hash Browns, Toast & Jelly
■
$6.20
$6.95
French Toast or Waffle, 2 Eggs,
Bacon or Sausage
Country Sausage with Biscuits
& Gravy and 2 Eggs
CHRISTINE ENG
■
BUSINESS MANAGER
$6.95
$7.25
GRAPHIC DESIGNER
KARI NYEMASTER
FEATURE WRITER
KEL KANADY
PHOTOGRAPHERS
SCOTT HESTER
J U B I L M AT H E W
ADVERTISING
MARY BAUERLE
LIZ POLLOCK
E M M A TA L O M A
GLORIA GUILLEN
Phone: (408) 262-2454 Fax: (408) 263-9710
E-mail: [email protected]
Address: 59 Marylinn Drive, Milpitas, Calif. 95035
Contents copyright ©2012 Milpitas Post Newspapers. All rights reserved.
No part may be reproduced in any form without publisher’s written permission.
We Also
Serve
Vegetarian
Dishes
YEARS RUNNING!
Breakfast Specials Served Mon.-Fri. until 11 a.m.
■
■
GLORIA GUILLEN
Cover photo by Scott Hester
VOTED
Chicken Fried Steak, 3 Eggs,
Hash Browns, Toast & Jelly
■
$8.45
Omelette of The Day with Hash
Browns, Toast & Jelly
■
$6.95
Please, at these prices, we’re unable to make substitutions
We offer over 20 lunch
specials starting at $7.95 each.
This includes the main entree, soup or salad,
potato, vegetables and bread.
Hours: Monday to Friday 5:30 a.m. to 3 p.m.
Saturday 6 a.m. to 3 p.m.
Sunday 7 a.m. to 3 p.m.
Come try us out!
Bring the family!!
MIL’S 36 ABBOTT AVENUE, MILPITAS, CA
(408) 946-4773
HOURS
Mon.-Thurs. 10 a.m.-9 p.m.
481 E. Calaveras Blvd., Milpitas (408) 263-8288
(Inside Milpitas Town Center)
Open daily from 8:30 a.m. to 9 p.m.
39029 Cedar Boulevard, 262 E. Santa Clara Street,
520 Showers Drive
6905 Camino Arroyo Dr.#10
Newark (510) 713-8883 San Jose (408) 289-8688 Mountain View (650) 947-8888 Gilroy (408) 847-6988
(Inside Lion Shopping Center) (Next to San Jose City Hall
between 6th St. & 7th St.)
(Inside San Antonio Shopping
Center)
(Inside Gilroy Crossing Center)
Friday 10 a.m.-9:30 p.m.
Saturday 11 a.m.-9:30 p.m.
Sunday 12 p.m-8:30 p.m
78 Serra Way, Milpitas (408) 262-4272
ON THE MENU
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SPRING 2012
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13
P R E S E N T E D B Y M I L P I T A S - F R E M O N T- S A N J O S E C O M M U N I T Y N E W S P A P E R S
On The
Menu
Inside On The Menu
High Quality…
On The Menu is a compact, all-color magazine published with the Milpitas
Post, Fremont Bulletin and North San Jose community newspapers. This
stylish glossy supplement features menus and specials from local restaurants, plus recipes from local chefs and profiles on dining establishments.
Yet Affordable
On the Menu Magazine is delivered to Silicon Valley’s affluent neighborhoods. It’s targeted to higher-spending readers, but priced for today’s economic reality.
On The Menu Magazine is a home-delivered supplement to Milpitas
Post, and will also reach high-traffic points in Milpitas and parts of
Fremont. Nearly 40,000 readership.
Ad Rates & Sizes
Ad Options
Size
Run one time
Run four times
Full Page
7.3” wide x 9.35” tall
$800
$700 / per ad
1/2 Page (Vertical)
3.5” wide x 9.25” tall
$475
$425 / per ad
1/2 Page (Horizontal)
7.3” wide x 4.5” tall
$475
$425 / per ad
1/4 Page
3.5” wide x 4.5” tall
$300
$250 / per ad
Inside Front Cover or Inside Back Cover
$950
$850 / per ad
Back Cover
$1050
$950 / per ad
Full color charge included in rate. Inside front cover and back cover are available on a first come, first serve basis.
Next Issue
Summer 2012
Deadline
Space reservation: May 31, 2012
Contact an advertising representative at
(408) 262-2454 or (510) 661-9920
The local newspapers that serve your primary market area…and deliver excellent results.
14
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SPRING 2012
•
ON THE MENU
BEST THAI FOOD
15% OFF
TOTAL BILL
FOR DINNER ONLY
with coupon
expires 4/30/12
FREE delivery on a minimum purchase of $25. (Milpitas only)
1818 Milmont Dr.
Milpitas | 95035
(408) 941-9486
www.banhthaimilpitas.com
39060 Fremont Blvd.
Fremont | 94538
(510) 739-1698
www.banhthaifremont.com
Buy 1 and Get 2nd
Half Price
Expires 12-31-12
ON THE MENU
•
SPRING 2012
•
15