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Best Pasta
The maccioroncini with wild rabbit and celery ragu at Beccofino.
Dessert of the Week
Black Mission figs are given new glory in a fabulous end-of-summer dessert from the feverish mind of chef Sean Baker. You may need to sit down for this. Four pillows of lemon and cardoon-honey-laced mascarpone were each topped with a ripe fig, sliced open to reveal...
On a Roll
Are these the best dinner rolls in town? Very likely. The small, elegantly-shaped francese rolls from Gayle's — not those enormous sandwich francese rolls, but the neat, oval babies with crisp edges, gossamer crust and soft, fragrant interiors. They are good beyond...
Star of East Cliff Drive
Giovanni's back, and Star Bene's got him! The chef/owner of the former Caffe Bella Napoli is now the starring attraction at the cozy (and hard to find) E. Cliff Drive dining room, where Ceil and I feasted last night. We started with excellent focaccia to dredge...
Dish of the Week
Thank you Ben Sims for making my new favorite dish — Avanti's weekend special of braised pork shoulder in white wine and tomatoes. Thank you for your exquisitely sensitive touch with the pork, so that it falls effortlessly into bite-sized shreds. The succulent...
Picnic with the Bard
Get ready for some shameless self-endorsement. I created a sandwich so good I have to share it with you. And yes, you can try this at home. Well, just like every year since the beginning of time, I got ready for the SSC Festival Glen production - in this case, the...
Sweet
The pastry case at Kelly's - a delicious argument in favor of almost anything.
Summer Fireworks @ Gabriella
Sean Baker, wunderkind chef at Gabriella, has been joined by new pastry chef Jessica Yarr (former sous chef at Theo's) for what can only be called a culinary summer of love. Baker, who you'll recall is a Cordon Bleu grad, formerly of Zibibbo in Palo Alto and...
Quickies
Pastry poetry deepens at Gabriella with the handiwork of Jessica Yarr. Imagine polenta cake with sweet corn gelato. Chocolate torte with amaretto whipped cream. Endless hand-crafted truffles in amazing complexity - dark dark chocolate, sherry-tinged chocolate,...
Clueless Kitchen
Have you ever left a restaurant and wondered "Who gave these people a business loan?" Right. Then you know how I feel now that I've sampled what is advertised as "Classic Southern Italian Cooking" at the new place on Soquel Avenue. If you know the food business, or...