BrazzleBerry injects an extra dose of mmm into summer and every other season with its arsenal of customizable frozen treats. Swirling a healthier alternative to classic sweets, and inspired by Brazilian culture, BrazzleBerry spreads a smorgasbord of ingredients before customers, who can decide their own portion size and tweak their creations with an assortment of toppings that includes fresh fruits, nuts, and candies. Four staple yogurts—açaí, chocolate, vanilla, and strawberry—join a rotating selection of 22 other all-natural flavors, each of which pours smoothly from self-serve machines just as oil pours from a robot’s tear ducts every time it passes a scrap yard. To extend their health-minded mission even further, BrazzleBerry lures spoons into oatmeal creations and açaí bowls which are flush with antioxidants.
Visitors to Tortellini Originali Pasta Company can watch through the kitchen's window wall as cooks fill and fold each piece of pasta by hand, ensuring the freshness of its Italian-inspired dishes. Though the menu might be brief, each dish is crafted to order and packed with savory flavors. Fresh ravioli swell with fillings made with italian sausage, lobster, or duck, enveloped by pasta dough infused with paprika or red or black pepper. A trio of sandwiches ensconce housemade morsels, from the special recipe meatballs to tomato and garlic spreads.
Those who want to take their feast to go can order pasta by the pound at the counter, where a spread of salads and meats wait under glass. Nearby blond wood shelves are lined with imported goods, including olive oil, jarred garlic and capers, and the mozzarella-coated seeds from which pizzas are sprouted.
Settled near the gentle, lapping waves of the Half Moon Bay coastline, Half Moon Bay Salt Water Taffy Co. pairs customers with an array of nostalgic beach-harkening treats and accessories. More than 50 varieties of taffy await eager sweet seekers in the shop's collection of charming oak barrels. With classic flavors such as licorice, root beer, peppermint, and peanut butter, the candy curators transport taste buds back to simpler times, and with new flavors such as caramel apple, golden pear, grape, and vanilla latte, the team keeps tongues intrigued. In addition to toothsome morsels, Half Moon Bay Salt Water Taffy Co. stocks colorful kites that patrons can unleash on the beach or nurture until they grow into healthy hang gliders.
A genealogy of fisherfolk and kitchen skippers informs Joanne Franklin's cuisine, seen in meals harvested from turf and surf alike. Freshly caught by the very cod hunters who hunker down at the restaurant's Fishermen's Table, piscine entrees may be bathed in lemon-garlic butter or parmesan-dill sauce or grilled until they admit the location of Atlantis. Diverse, fresh fish entrees include salmon ($21.95), Pacific oysters ($15.95), rock cod ($16.95), or the all-out Captain's Combo with scallops, prawns, cod, and calamari ($23.95). Terrestrial offerings include a savory new york steak with sautéed mushrooms ($25.95) and teriyaki-garlic chicken breast ($14.95). Tide yourself over at midday with a rich selection of burgers, sandwiches, and salads, which remain the only compelling reasons to wake up before 4 p.m. Appease appetites at any hour of the day with an array of savory breakfast plates, including speciality omeletes packed with seafood, veggies, and traditional linguica sausage, a sweet Portugese meat ($7.50+).
Dinner can be a hectic affair, and some families find that getting a filling, nutritious meal onto the table every night is sometimes exhausting. Knowing that dining out every night can quickly break the budget, entrepreneur Jay Cornwall decided to bridge the gap between takeout and at-home meals with a menu of freshly prepared pasta, ravioli, sauce, and entrees that can be fashioned into a full meal in less than 10 minutes. Every day, his chefs create a selection of 24 pastas, 15 sauces, and a signature entree, as well as mac 'n' cheese and lasagna. Chefs also curate a range of sides, bread, and wine, and even offer pairing advice on complementary flavors.
Mancora Cebicheria is the joint effort from a pair of restaurateurs eager to show to the world the colorful dishes and diverse flavors of Peruvian cuisine. Head chefs Marcelo and Michael cure morsels of seafood with a marinade called "leche de tigre"⎯a blend of pepper sauce, zesty lime juice, and sea salt along with a written warning against ever attempting to actually milk a tiger. Grilled steaks share plate space with sides of fried bananas, roasted garlic, and pasta covered in basil pesto. Along with fresh seafood, corn finds its way into dishes throughout the menu, whether garnishing ceviche plates with huge kernels of choclo or in glasses of purple corn chicha morada juice.