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 dining room.
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.