Tag Archives: Howie’s Artisan pizza

Look What Howie’s Artisan Pizza in Redwood City Is Cooking Up — A Sweet Surprise

Prosciutto and arugula pizza at the new Howie's Artisan Pizza in Redwood City.

Prosciutto and arugula pizza at the new Howie’s Artisan Pizza in Redwood City.

 

If you’re already a fan of Howie’s Artisan Pizza in Palo Alto, you’ll want to check out its second location, which just opened three weeks ago in downtown Redwood City.

If you’ve yet to experience Howie’s, here’s a great excuse to finally do so.

That’s because the second Howie’s is larger. The dining room is about the same size in both locations. But the Redwood City one boasts an expansive, heated patio that essentially doubles the seating capacity.

Howie’s in Redwood City also has a much more extensive menu. The Palo Alto location only has a pizza oven. The Redwood City location has that same primo oven, plus a full-on kitchen. That means you’ll not only find impeccable pizzas with what I think is probably the best crust in the Peninsula/South Bay, but also burgers, awesome fries, and desserts like banana cream pie and rhubarb crisp.

What’s more, this Howie’s also has a liquor license and a bar manager, Ryan Ingram, with some serious mixology chops. That means he’s making their own grenadine for the Scofflow ($11), a blend of Templeton rye, vermouth and lemon; and his own pineapple gum syrup for his namesake Ryan’s Pisco Punch ($10).

The large, heated patio seats as many as the dining room.

The large, heated patio seats as many as the dining room.

The dining room.

The dining room.

Cocktail action.

Cocktail action.

Chef-Owner Howard Bulka is already contemplating adding nightly blue plate specials. He also plans to start brunch service soon, which will include a very special treat you won’t want to miss. But more on that later.

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At Howie’s, It’s All About the Crust

Meatballs at Howie's Artisan Pizzeria in Palo Alto.

Meatballs at Howie’s Artisan Pizzeria in Palo Alto.

Howard Bulka is one of those chefs who will get fixated on something, then research and tweak it to death until it’s just right.

Such was the case when he decided to trade decades of preparing fancy, fine-dining, prixe-fixe menus for pizza instead.

Howie’s Artisan Pizza opened in Palo Alto’s Town & Country Village four years ago. Crowds have been lining up ever since for the pizzas, constructed with a bread flour-dough, which takes two days to mix and proof before being turned into pies that are baked in a gas-fired brick oven at 600 degrees for 5-6 minutes.

These are multi-dimensional crusts with puffy edges of air holes that provide chew and crunch, and centers that get thinner and crisper.

The whimsical art work on the walls.

The whimsical art work on the walls.

The dining room.

The dining room.

Recently, I was invited in as a guest of the restaurant. We started with the Chinese Chicken Salad ($10). The generous-sized salad is more than enough for two to share. A mountain of chopped romaine is tossed with cucumber, green onions, peanuts, cilantro, chicken chunks, crispy won ton strips and a creamy, mustardy dressing. It’s almost like an Asian version of a chopped salad.

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