I know I’m not the only one cheering that “Stanley Tucci’s Searching For Italy” has been picked up for a second season on CNN, even if every episode has sent me binging on carbs to high heaven.
So, it’s no wonder that after last week’s episode, I found my way to Terun in Palo Alto’s California Ave. Brothers Franco and Maico Campilongo, and their friend, chef Kristyan d’Angelo, all of whom hail from Italy, opened the doors in 2012 to serve authentic Southern Italian fare.
This place takes Neopolitan pizza seriously. In fact, it’s one of the few restaurants in California that is a member of the American Delegation of the Associazione Vera Pizza Napoletana, a non-profit that recognizes restaurants outside of Italy that meet strict standards and traditions of Neapolitan pizza making.
At Terun, the pies are cooked over wood in a blistering Marr Forni Neapolitan oven. There are 13 different pizzas available. Plus, you can add extra ingredients to any of them for an additional cost, if you like.
Founder Becky Sunseri has been obsessed with ice cream since she was a kid, when she’d even hunker down with a bowl of it in winter while sitting atop the heater in her family’s home in Illinois. At 15, she playfully wrote her first ice cream menu, too.
A former pastry cook at Facebook, Sunseri makes a point to use the best local ingredients in her ice creams and sorbets in creative yet highly accessible flavors.
Walk up to the window to order a cone or cup or pint to take home. Or order online ahead of time, then go to the “pick-up” window for speedier service.
Whether you’re too young to remember or old enough to reminisce about the charm of dining at a lunchenette or dinette back in the day, you are sure to fall for San Francisco’s new Theorita.
It’s very much reminiscent in spirit of those old-school casual eateries with roomy booths and checkerboard floors. Only, the food has been brought into the current century with precise techniques executed by alums of New York’s Michelin three-starred Eleven Madison Park.
It’s from the same team behind red-hot Che Fico, which is upstairs in the same building. Theorita is named after Pastry Chef Angela Pinkerton’s grandmother.
The neon sign behind the bakery case.
One of each?
It’s open for breakfast, lunch and dinner. Or you can get baked goods to go, which is what I did right after my recent dinner at Chef Fico, paying the tab, myself.
A chicken salad sandwich on house-made bread at B. On The Go.
I confess that my sweet tooth often rules my life.
Which is why it’s only now that I’ve finally made it to B. On The Go in San Francisco.
Typically, I’ll be so laser-focused on getting to its sister site, B. Patisserie to snag my favorite kouign-amanns that I forget everything else.
Not this time, though.
I finally made it into B. On The Go a couple weeks ago to buy two delicious sandwiches.
Just steps away from B. Patisserie.
Just order at the counter.
The sandwich shop is kitty-corner to the pastry shop. The light-filled corner spot offers soups, salads, and a few baked treats in addition to sandwiches, which are served on house-made bread, of course.