For one thing, it’s a massive 18-inches in diameter and 1-inch thick all around.
It’s also Milan-style, meaning that it’s airy, soft, fluffy, and more like focaccia.
Milan-native Dario Presezzi, founder and CEO of Redwood City’s Biotechforce Corp., put his entrepreneurial skills to use in a different way this summer when he opened this ghost kitchen inside of Palo Alto’s Vina Enoteca.
That means it’s pick-up and delivery only. And if you pick it up yourself, just note that you do so at a side door just to the left of Vina Enoteca’s main entrance.
By the time you get the pizza home, the cheese may have congealed just a bit, so you can rewarm it in the oven or zap it in the microwave for the briefest of seconds.
The pizza comes either in a box of two slices ($9.90 to $11.90, depending on the toppings) or as a full pizza (12 slices that will serve 6, starting at $54.90). Because the crust is thick, two slices will definitely fill you up comfortably, too.
There are five vegetarian pizzas to choose from, and four meat ones. The beauty of the whole pizza is that you can choose up to six flavors on one pie, which is what I went with.
It’s not only a compelling memoir about a unique restaurant with a formidable sense of place, but it includes some delightful recipes, as well.
The Grey opened in December 2014 in Savannah, GA in what was once a segregated Greyhound bus depot. The restaurant is the vision of entrepreneur businessman Morisano, who had no previous restaurant experience whatsoever, and Bailey, who formerly cooked at Prune in New York, but had never opened her own restaurant before.
Morisano, who is white, and Baily, who is Black, formed a partnership to bring a new inclusivity to this once-divided symbol of the South, and in so doing, also elevated the region’s cuisine with fresh vitality. It proved a critical success, earning Executive Chef Bailey the James Beard Award for “Best Chef Southeast” in 2019.
For the two business partners, though, it was anything but a smooth road. That makes the book all the more commendable for its candid look at the sweat, tears and fortitude it took for them to understand and trust one another in this arduous project. With America’s reawakened reckoning with racism this past year, this book couldn’t be more timely. It touches on the here and the now, demonstrating how our present is vastly shaped by our past, much of it hard to forgive.
The lovely aroma of soft citrus, grassy leaves, and green tea wafts gently from a bottle of Suntory’s Roku Gin.
It’s no surprise that this Japanese gin, of which I received a sample, evokes the lightness and freshness of spring. After all, “roku” means “six” in Japanese, and this gin is crafted with six Japanese botanicals that were harvested at peak season in spring. They include: sakura (cherry blossom) flowers and leaves, Sencha tea, Gyokura tea, Sansho pepper, and yuzu peel.
The result is a smooth sip with juniper and coriander much more dialed down in favor of delicate yet complex floral and lemon-mandarin orange characteristics that give way at the very end to a subtle peppery pop.
Enjoy it in a G&T or muddled with strawberries or raspberries.
Cheers: Roku Gin comes in a weighty glass bottle etched with cherry blossoms, making it perfect for gift-giving.
Yebiga Bela Rakija
If you’ve never had or heard of Rakija, you’re in good company.
My curiosity about this Balkan fruit brandy was piqued when I received a sample of Yebiga Bela Rakija recently. It’s importer, surprisingly enough, is Bill Gould, bassist for the San Francisco rock band, Faith No More.