Teleferic Barcelona Opens With A Sizzle in Palo Alto

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The Catalon G&T at the new Telefèric Barcelona in Palo Alto.
The Catalon G&T at the new Telefèric Barcelona in Palo Alto.

There’s no doubt that Palo Alto’s Town & Country Village is a happening place. Just try to park there most any time of day or night, and you’ll be hunting for a parking spot because that’s how busy it gets.

Now, it’s bound to get even crazier than the long lines there for Boba Guys. That’s because the new Teleferric Barcelona just opened its doors last week, with plenty of Spanish flair, pulsating music, and flaming cocktails lighting up the dining room.

It’s the second Bay Area locale for the Teleferic Barcelona Restaurant Group of Barcelona, joining the original Teleferic Barcelona that opened in Walnut Creek in 2016.

Brother and sister, Xavi and Maria Padrosa took over the original restaurant in Barcelona, which their mother had started. They were lured to bring their concept stateside by a Walnut Creek developer.

Xavi Padrosa had long wanted to open a restaurant in Palo Alto, a city close to his heart since he lived there for seven years while attending Foothill College in Los Altos Hills and Golden Gate University in San Francisco.

Just inside the entry way.
Just inside the entry way.
The bar.
The bar.
Seats right in front of the open kitchen.
Seats right in front of the open kitchen.

The contemporary Palo Alto restaurant is all clean lines with a long bar, sleek open kitchen, colorful Spanish tiles, and basket-like light fixtures. When it’s full, as it was for a friends-and-family and media dinner that I attended the night before it opened to the public, it can be very loud. You will have to lean over the table to converse with your dining companion.

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Too Good To Wait: Marbled Red Wine and Chocolate Bundt Cake

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A cake made for chocolate and wine lovers.
A cake made for chocolate and wine lovers.

Whenever my Mom started reading a new novel, the first thing she did was turn to the last chapter to see how it ends.

My Dad and I used to laugh and shake our heads in disbelief.

But I think I inherited a little of that gene because I don’t always adhere to strict order, either.

Take the new “365: A Year of Everyday Cooking and Baking” (Prestel) by Berlin-based food writer Meike Peters.

I couldn’t wait to tear into Peters new cookbook, especially because I loved her first one, “Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat” (Prestel), which won a James Beard Award.

As the name implies, this new cookbook, of which I received a review copy, offers up an entire year’s worth of recipes. Yes, one for each and every day.

The recipes are arranged from January to December, with everything from soups to salads to mains to desserts. The delights include “Saffron and Clementine Cake” in February, “Salmon with Juniper-Gin Butter” in April, “Squash Pasta with Orange, Maple, and Sage” in September, and “Spiced Chestnut and Apple Pie” in November.

I know it’s October, but when it came time to try my first recipe from the book, I leaped ahead unapologetically to January. Hey, you would, too, for a taste of “Marbled Red Wine and Chocolate Bundt Cake.”

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The Warmth of Zareen’s

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First-time restaurateur Zareen Khan has created a gem in Zareen's in Mountain View and Palo Alto.
First-time restaurateur Zareen Khan has created a gem in Zareen’s in Mountain View and Palo Alto.

This summer, when timing necessitated postponing my birthday dinner at Michelin three-starred Manresa to two months later, my husband asked me where I wanted to go instead on my actual birthday weekend. I immediately knew the spot.

It was another Michelin-recognized establishment.

One where the food would be equally unforgettable and fill me with similar contentment.

And where my husband would be especially thrilled because it turned out to be the least expensive birthday dinner he’d ever bought me.

It was, of course, Zareen’s.

Though she had never opened a restaurant before, Pakistani-born Zareen Khan decided to do just that when she opened the original fast-casual Zareen’s in Mountain View on 2014. It proved such a hit that two years later, she opened a second, larger Zareen’s on California Avenue in Palo Alto, which is the one we frequent. In 2020, look for a third and larger location to open in downtown Redwood City.

The unassuming establishment on California Avenue in Palo Alto is always crowded.
The unassuming establishment on California Avenue in Palo Alto is always crowded.
On a sunny day, the sidewalk tables fill up fast. Khan has regulars who come every week.
On a sunny day, the sidewalk tables fill up fast. Khan has regulars who come every week.

Tech workers who get all the free food they want on their campuses gladly flock to Zareen’s to stand in line and, yes, pay their own money, for her incredible contemporary Pakistani-Indian food. Mark Zuckerberg and his wife Priscilla Chan have dined here. And Chef Anthony Secviar and Master Sommelier Dennis Kelly, the team behind Michelin-starred Protege in Palo Alto across the street from Zareen’s, have made no secret about being so addicted to Zareen’s chicken tikka masala that they eat it weekly.

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Sorrento Limoncello From A Carmel Restaurateur

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The family recipe for this limoncello dates to 1902.
The family recipe for this limoncello dates to 1902.

Rich Pepe may have grown up in New Jersey, but his family’s southern Italian roots have lived on deliciously since his grandparents emigrated here.

His upbringing, surrounded by a large extended family who made their own wine, jams, breads and pastas, had a profound impact on him. Indeed, after arriving on the Monterey Peninsula, Pepe worked as a baker, and eventually purchased the historic Carmel Bakery in Carmel-by-the-Sea. He, his wife and two sons now oversee half a dozen Italian-inspired establishments in the area. Besides the bakery, they include Little Napoli, Bistro Italian; Vesuvio; and Peppoli at Pebble Beach.

If that weren’t enough, he also makes his own limoncello. PepeCello is hand-crafted in small batches in Sorrento, using only certified organic Sorrento lemons.

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You Won’t Believe What’s In This Chicken Dish

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Chocolate milk is one of the main ingredients in this chicken dish. How wild is that?
Chocolate milk is one of the main ingredients in this chicken dish. How wild is that?

Yes, chocolate milk.

This recipe is pure crazy.

And it’s mind-boggling good.

“Spicy Chocolate Milk-Simmered Chicken” is one of those dishes that sounds so far-fetched and weird that you can’t help but be drawn to it. At least for curiosity’s sake.

Braising pork, veal or chicken in milk has a long tradition in Italian cuisine, where it not only helps tenderize the meat but creates its own velvety sauce.

But chocolate milk?

It actually does the same. And when combined with chiles, makes for an almost mole-like sauce.

This unusual recipe is from the new “Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” (Ten Speed Press), of which I received a review copy. The 60 recipes were created by Tyler Kord, chef-owner of No. 7 Restaurant in Brooklyn and the author of the fun, irreverent cookbook, “A Super Upsetting Cookbook About Sandwiches” (Clarkson Potter).

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