Todd Shanks' journey to Kona Bistro began at the Queen City Culinary Academy and included stops at the Symphony Hotel and What's for Dinner? He's proud that Kona is community oriented -- every Wednesday night, proceeds benefit non-profit organizations. Shanks keeps Kona's prices low (the top entrée is $18) by keeping everything homemade except Aglamesis Brothers ice cream and one dessert from Bonbonnerie and by not being wasteful.
CityBeat: Where did you eat your last great meal and what was it?
Todd Shanks: There were two: Aqua, where I had sushi. I spent time in San Francisco, and sushi's something I miss. The other is Essenchea, where I had a good cup of tea.
CB: Oakley -- is that a hot spot, or what?
TS: Definitely. It's diverse: Fine dining at Boca and Pho Paris, ice cream at Aglamesis, pizza at Dewey's.
CB: I think there are some places in Oakley that don't serve food.
TS: [laughs] You're right. Hey, I'm glad you didn't ask me what's in my refrigerator. There's nothing there! I'm always here.
