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.
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.
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.
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.
Fresh, locally grown produce funnels into Mediterranean recipes at Urban Flame. Chefs plate fresh-grilled chicken and lamb kebabs alongside homemade hummus, soft pita, and crispy falafel. They also charbroil hand-formed angus burgers at scorching temperatures to lock in juicy flavors. At breakfast, patrons can guzzle Blue Bottle coffee, brewed one cup at a time, as they chow down on cage-free eggs or egg-free cages.
At La Costanera, Peruvian-born Chef Carlos Altamirano adds contemporary twists to traditional South American dishes that earned the restaurant a 2012 Michelin Star. A variety of ceviches whet appetites amidst a dining room that the San Francisco Chronicle called "breathtaking by day and almost mystical at night," filled with the soft sound of the surf. Free-range chicken and slow-cooked pork shoulder thrive beneath what a reviewer for the Pacifica Tribune applauds as "dramatic presentation.” Imported Peruvian beers and pisco cocktails clink to toast potatoes reclaiming exoticness by arriving in shades of purple and green, and even simple favorites take on the gleeful elegance of a solid-teak waterslide with the aid of truffle oil or saffron. La Costanera’s 10,000-square-foot space opens onto an open-air patio and glass-enclosed rooms. Windowpanes soaring from floor to ceiling arch high overhead, admitting cascades of sunlight as diners gaze out and give each rolling wave a name and backstory.