Erik’s DeliCafé looks like Grandpa’s barn, with farm tools and horse tack hanging on wood plank walls. After more than 30 successful years, family recipes for specialties like lasagna, chili, soups, and desserts remain closely guarded secrets. Try the Pilgrim’s Progress with turkey breast, avocado, sprouts, tomatoes, and “secret goo” on nine-grain bread, and if you’re still hungry for dessert, grab the carrot cake. Down-home appeal is guaranteed, with lemonade, iced tea, and water served in wide-mouthed Mason jars. Lunch and dinner daily. Also in Dublin, Pleasanton, and Livermore.