New Pizza Joint in the South Bay, Dungeness Crab Galore & More

Caprese salad at Blue Line Pizza. (Photo courtesy of the restaurant)

San Francisco’s Little Star Pizza Opens a Locale in Campbell

Pizza lovers will rejoice that San Francisco’s Little Star Pizza — famed for its deep-dish, cornmeal-crust pizzas — opened an offshoot last week in downtown Campbell.

Blue Line Pizza, named for the train that runs between O’Hare International Airport and Chicago, features organic salads, paninis, and both deep-dish and thin-crust pizzas.

The original Little Star has been a sensation ever since it opened its original Divisadero Street location in San Francisco in 2004 in San Francisco. There’s now a second branch in San Francisco, as well as one in Albany.

Sidle up to the bar at Blue Line Pizza. (Photo courtesy of the restaurant)

One taste of its deep-dish pie will tell you why it’s so popular.

I’m partial to the Blue Line (Little Star) with spinach, ricotta, feta, mushrooms, onions and garlic, as well as the Mediterranean Chicken with roasted chicken, red bell peppers, olives, onions, feta and plenty of marinated artichoke hearts. It’s a mouthful; it’s a meal.

Blue Line Pizza is open seven days a week for lunch and dinner.

A Crabby Time at Lark Creek Restaurants

Through the end of February, the Lark Creek Restaurant Group celebrates the bounty of fresh, seasonal Dungeness crab.

Its 23rd annual “Crab Festival” will feature a range of crab dishes at its various restaurants.

Find creamy crab croquettes with Little Gem lettuce and Louis dressing at Yankee Pier Santana Row in San Jose; butter-poached Dungeness crab with avocado and Rising C Ranch citrus at Parcel 104 in Santa Clara; and Dungeness Crab and house-made cavatelli with fennel, orange and mint at One Market in San Francisco.

Find a full list of restaurants here.

Bar Agricole’s Chef Brandon Jew Teams with Chef Friends

Chef Brandon Jew of Bar Agricole. (Photo courtesy of the chef)Some of the Bay Area’s top young toques will be joining together with Executive Chef Brandon Jew of Bar Agricole in San Francisco for two upcoming events.

First, 6:30 p.m. Feb. 16, Jew will join with Pastry Chef William Werner of the now-defunct Tell Tale Preserve Company, Executive Brett Cooper of Outerlands in San Francisco, Executive Chef Michael Gaines of soon-to-open Central Kitchen in San Francisco, and Evan Rich of Chefs’ Night Off Pop-Up Restaurants for a panel discussion moderated by EaterSF Editor Carolyn Alburger.

Tickets to the event at the San Francisco Commonwealth Club Office on Market Street is $25 per person.

Then, 7 p.m. Feb. 20, join that crew of chefs at Bar Agricole, as they prepare a special five-course dinner. Price is $120 per person and includes admission to the Feb. 16 panel discussion. To reserve a spot for that dinner, call the restaurant at (415) 355-9400.

Berkeley Cooking School Expands To Two Locations

Kitchen on Fire, a Berkeley cooking school, has added a second location in that city to provide even more culinary classes and instructors.

The cooking school was founded in 2005 by Olivier Said, former co-owner of Cesar restaurant in Berkeley, and Chef MikeC., who graduated from the California Culinary Academy.

Its original location, which is still operating, is in North Berkeley. Its newest location, twice the size of the first one, is in West Berkeley.

Classes range from $65 to $75 per person. Topics include “Mastering Knife Skills,” “Risotto and Polenta Workshop,” and “Seasonal French Vegetarian Cuisine.” Also available are 12-week series of basic technique classes for $799.

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