Anthony Shu, Author at The Six Fifty

New restaurants roundup: Mango, ube and grape sweets take over, local favorites expand and a French bistro arrives

Just in time for summer, cooling and colorful desserts are spreading throughout the Peninsula. From golden waffles topped with strawberries and ricotta cheese to dark purple grape bubble tea, there are plenty of new choices for lovers of sweets. Los Altos also gains a second location of one of the region's only Georgian restaurants, and Francophiles can head down to Los Gatos to spend a sunny afternoon at a Parisian ...

Beachside coffee caravan finds a fitting home inside a Menlo Park luxury hotel

Burlingame native Molly Welton brings California Kahve’s specialty drinks to the Peninsula.

Meet the man hunting down how Silicon Valley’s billionaires are spending every dollar

‘The wealthiest people in the Bay Area are using their assets to reshape the world in their image,’

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.