Local favorite closes, citing fallout from COVID shutdown After more than a decade operating out of Town & Country Village, Mayfield Bakery & Cafe shuttered this past week, citing the impact of COVID measures and local rent costs. (Photo by Magali Gauthier) The owners of Mayfield Bakery & Cafe in Palo Alto, unable to sustain the business due to the coronavirus shutdown, have closed the Town & Country Village restaurant for good. “Like many ...
Read MoreVirtual pizza making? Instagram live cocktail hour? During COVID-19, local businesses turn to online classes For local bars, bakers and breweries, virtual classes provide connection — and maybe even survival. Tian Mayimin of Little Sky Bakery in Menlo Park demonstrates how to make pizza at home during a free Zoom class on Friday, April 10. I’ve never met Tian Mayimin of Little Sky Bakery, but on a recent afternoon I watched her make pizza from scratch in ...
Read MoreTalking bouillon, black truffles and Bay Area cuisine with Executive Chef Xavier Salomon of the Ritz-Carlton, Half Moon Bay Executive Chef Xavier Salomon pictured in the kitchen at Navio, in the Ritz-Carlton, Half Moon Bay. (Photo by Charles Russo) It’s not every day that you get to meet an esteemed French Master Chef, but a day when you can meet half a dozen of them stands out like a civet of duck leg with ...
Read MoreLocal chef Peter Rudolph packed up his knives and took the family on the open highway. #vanlife: scenes from the road (and the dinner table) via the Instagram accounts of the Rudolph family. (Courtesy of Kristie and Peter Rudolph) Kristie Rudolph was camping in Yosemite with her son Logan when she got a fateful call from her husband Peter. A longtime Bay Area chef, Peter Rudolph was ready to do something his wife had long been ...
Read MoreGeek out, drink up and flex those Chicken Dancing muscles—it’s time for Oktoberfest on the SF Peninsula. Ein, zwei, trinken, baby. First up is the Redwood City Oktoberfest, Sept. 21–24. Photo by Joel Wade Photography. News flash: Oktoberfest is not always in October! In fact, the big Oktoberfest in Munich started last weekend, and Peninsula revelers are following suit. Don’t be caught unawares. It’s bad luck to go all fall without at ...
Read MoreThe Impossible Burger explained: Peninsula chefs on cooking Silicon Valley’s most controversial food By Elena Kadvany Vina Enoteca owner Rocco Scordella grew up on an olive farm in Bologna, Italy, in a region known for its meat culture. It seems almost sacrilegious that in 2017, he might serve a scientifically engineered hamburger made from plant-based ingredients at his Italian restaurant in Palo Alto. Vina Enoteca leaped into the fray in March, serving the Valley’s first ...
Read MoreBy Monica Hruby What’s the vibe like when you cram 36 food startups into a warehouse off the 101 in San Mateo? A bit like the floor of the stock exchange: loud, busy, a little messy, but with a wall of ovens to add some literal heat to the shouting and crashing of dishes. This is KitchenTown, the Peninsula’s food industry incubator that in three years has grown to include a cafe ...
Read MorePizzaria Delfina owner, Caig Stoll (right), carefully carving away. For Delfina owner Craig Stoll cooking outdoors on warm summer nights brings him back to his childhood, growing up in New Rochelle just above New York City’s northern border. That’s why, come late May, he escapes the “freezing and miserable” climate of San Francisco and barbecues on the patio of his Palo Alto pizzeria. His meat of choice? Swine. “Roasted pig and beers on the ...
Read MoreThe Adam Richman from Ike’s Place, properly named after the Man vs. Food host. We admit it. After a certain amount of time in the Bay Area, our carnivorous, carb-heavy ways have receded some. We often opt for the salad bowl over the burrito, the tofu over the kalbi beef. We’ve come to think of avocado as a major food group. But there remains something visceral about a sandwich: meat and bread, ...
Read MoreHalf Moon Bay’s coolest new eatery operates out of a train car Written by Elena Kadvany // Photographed by Michelle Le Former Saison chef Scott Clark and Alexis Liu opened Dad’s Luncheonette together so they could spend more time together as a new family. For evidence that work-life balance is relative, look no further than Scott Clark. On a recent afternoon, the tattooed, 30-something chef was constantly moving in and out of a 100-year-old red train caboose in ...
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