![]() Hey, we”d drive from Palo Alto to Redwood City to try Burn Your Fingers Shrimp, or Eggplant Pillows with house-made ricotta. His second Howie”s Artisan Pizza (the original is at Town & Country Village in Palo Alto) is now serving pizza, salads plus a new menu of burgers and more. The man who was executive chef at Marche in Menlo Park, then pursued his real passion - pizza - in 2009 has just joined the Redwood City scene. More Howie”s: Speaking of pizza, the wood-oven pie business is working out just fine for Howard Bulka. The restaurant is located at 1696 Locust St. Look for a menu of about 15 pizzas (half red, half no-sauce varieties), pasta dishes and a few salads. ![]() “turn into a proper ristorante and pizzeria,” he says. This 54 Mint will operate as a bakery-cafe starting at 8 a.m., then at 5 p.m. Owner-chef Daniele Carsano, who opened his flagship 54 Mint at San Francisco”s Mint Plaza about seven years and his Concord location four years ago, has developed a new concept here. weekends.Īlso in the Creek, 54 Mint Il Forno has morphed from a bakery into a restaurant, thanks to a huge new pizza oven and a renovation. is open for lunch/brunch and dinner from 11 a.m. Lunch might be oyster po”boys with oysters from Point Reyes, he says, or the always-popular fish and chips or grass-fed burgers. An inaugural lineup featured a springtime salad of local English peas, bacon, potatoes, onions, hearts of romaine and blue cheese line-caught swordfish and leg of lamb as entrees, served with lentils, fava leaves and snap peas and lemon crme brle for dessert. Now they are at it seven days a week, with chef Arash changing up the menu almost daily. For several years, the Ghasemis have been serving breakfast and lunch to government workers at their Cafe 15 in downtown Oakland. Seasonal fare: In Walnut Creek, residents and restaurateurs Arash and Lauren Ghasemi have fulfilled a long-held dream with their new farm-to-table eatery, Main Street Kitchen.
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