Hungry for braised Niman Ranch oxtail and asparagus tips served over “bigoli” pasta ($14)?
Or pizza topped with house made spicy sausage, broccoli rabe, tomato, and fresh mozzarella ($11)?
Or Mediterranean sea bream sauteed with prawns, mussels, clams and tomato sauce ($18)?
Then, head to downtown Redwood City’s new Donato Enoteca. It’s the new venture by Executive Chef-Owner Donato Scotti who cooked at the Michelin-starred Ristorante dell’Angelo in Italy, and most recently at La Strada in Palo Alto. Originally from Bergamo, Italy, Scotti’s menu reflects his northern Italian heritage.
The wine program focuses on smaller-production wines, most of them Italian. A large variety of grappas is also available, as it’s one of Scotti’s favorite spirits.
In the market for upscale gourmet cookware, plus stylish yoga clothing?
Then, you’ll be glad to know that Ubuntu Annex has opened next door to acclaimed Ubuntu Restaurant in downtown Napa.
Find specialty dishware, specialty salts, artisan olive oils, and Ubuntu chef coats and aprons. Wines also will be available by the taste, vertical flight, or bottle at the wine tasting bar.
Wine specials can be had at Lark Creek Restaurant Group establishments throughout July.
For the seventh year in a row, every bottle on every wine list at every restaurant in the group will be offered at half price for brunch, lunch, and dinner during that month.
Each night at each of the two restaurants, one bottle of premium wine will be opened that has never been sold by the glass at those establishments before. It’s a chance to try a sip of a stellar wine for just $10 per taste (about half a glass, with 10 tastes available per bottle).
We’re talking the likes of 2005 Far Niente, Cabernet Sauvignon, Napa Valley (normally $210 per bottle); 2006 Williams Selyem, Hawk Hill Vineyard, Russian River Valley Chardonnay (normally$175 per bottle); and others, depending on the evening.
A five-course dinner will be paired with Tablas wines. Dishes include chilled lobster and melon salad; and braised beef short rib with porcini mushroom risotto. Price is $135 per person.
San Francisco’s Fish & Farm restaurant is going transparent with its prices. The price you see on the menu for appetizers, entrees, desserts, and beverages is the price you pay.
Prices are now all-inclusive. Don’t worry, employees still receive tips. The restaurant’s computer automatically backs out the gratuity, as well as taxes.
St. Helena’s Go Fish has a new head chef — Michael Foster, former executive sous chef of Bouchon Bistro in Yountville. He replaces Victor Scargle, who left earlier this month to become an instructor at the Culinary Institute of America’s Greystone Campus in St. Helena.
July 5 at 2 p.m., MacArthur Park in Palo Alto will commemorate the 100th anniversary of its flagpole with a special flag-raising ceremony.
The historic restaurant, originally a World War II YMCA Hostess House for visiting families of servicemen, is inviting veterans to attend the ceremony. Afterward, they and their families can enjoy 50 percent off on menu prices, including an all-you-can-eat barbecue for half-off the regular $35 price.