Anthony Shu, Author at The Six Fifty

How Stanford med student Grace D. Li is handling becoming a bestselling author overnight

Li’s fiction novel ‘Portrait of a Thief’ explores what achievement and success really mean for its Chinese American art bandits.

Palo Alto’s most feared food critic is … an Aussiedoodle?

Meet Peli, a 7-year-old with a sophisticated palate.

How the Peninsula’s pastrami experts at The Refuge were inspired by French fine dining

How French haute cuisine influenced The Refuge and the pastrami they're willing to put up against titans like Katz's and Langer's.

4 years in, Bevri’s quest to spread Georgian cuisine is only beginning

Stop by one of the Bay Area's only Georgian restaurants for cheesy, egg-topped khachapuri and amber wines this Peninsula Restaurant Week.

Half Moon Bay’s Jettywave Distillery is making a name for itself through moonshine

Jettywave Distillery serves up cocktails made with the house spirit, Half Moon Shine, and a Mediterranean-inspired menu.

World Pizza Champions competitor brings Detroit and New York-style pies to the Stanford campus

Scotts Valley pop-up The Pizza Series lands its first permanent location after Matt Driscoll's 25-year pizza-making journey.

Whether with smart vending machines, food trucks or canned coffee, Brisbane’s Little Green Cyclo won’t let a pandemic stop them from sharing Vietnamese cuisine

Little Green Cyclo was part of the Bay Area’s first wave of social media-fueled food trucks. A decade later, they had just opened their brand new bistro when restaurants were shut down due to the pandemic. Constantly inventing new ways to reach their customers, the business turned to developing a now award-winning canned Vietnamese coffee.