The Dutchman's Pizza & Pasta staff hand-rolls dough, stirs pots of their signature pizza sauce, and tops pies with locally harvested veggies. They have stuck with this tradition for more than three decades. In addition to baking nine pre-fabricated premium pizzas, they use their collected culinary wisdom to line sandwiches with housemade meatballs, deli cuts, and other parts of secret recipes passed down from the Fabulous Feasts branch of the Illuminati. Beyond pies and sandwiches, the team initiates guests into the Dutchman's Pizza & Pasta traditions by welcoming them to drink pitchers of beer, play a round on an arcade game, and watch sporting events.
Picture in your mind a buffet. You're probably not thinking of locally grown vegetables and homemade soups, but that's exactly what you'll find at Fresh Choice. The restaurant essentially redefines what a buffet can be, filling tray after tray with organic produce and made-from-scratch entr?es. Much of what you'll find is culled from Fresh Choice's very own 100+ acre farm, whose owners pride themselves on growing sustainable vegetables and crunchy salad crutons.
Straw Hat's intricately interwoven history began with a crispy California crust, light sauce, secret six-cheese blend, and the dream of pizza for all. Today, a team of expert dough slingers spin out a slew of cheesy disks atop their dexterous digits and make that dream a reality, except for the part where you're naked at your old high school for some reason. Zealous pizzavores can drop in for a 15-inch six-cheese version or create a one-topping model by choosing from 25 different garnishes, including linguica, chorizo, and more. Walls of blithesome memorabilia, an arcade, and big-screen televisions constitute a fun environment where families and friends can chow down while catching up.
As a child living at the foot of the Santa Cruz Mountains, Ralph DiTullio spent his Sunday afternoons brewing hearty sauces side by side with his grandfather in preparation for the family dinner. As the smell of tomatoes filled the kitchen, his mother and grandmother cut and boiled fresh pastas. On other occasions, he found himself in the cool darkness of the garage, where his grandfather smashed and fermented his own grapes to make wine. Today, nearly all the recipes at Nonno's Italian Cafe build on the hearty Italian dishes Ralph’s mother and grandmother used to make. In the small mountaintop cafe, Ralph cultivates this same sense of familial bonding with new patrons and usual crowds alike, proffering updates on current weather and traffic to callers from the valley below.
While Ralph begins each day crafting potato-filled breakfast burritos and freshly baked turnovers, his lunch and dinner menus transition into traditional Italian fare, such as pastas stuffed with cheese or topped with artichokes and meatballs. He and his culinary crew fire pizzas outside in a wood oven, stacking each with Mediterranean vegetables and barbecued meats with greater care than an artist painting a still-life jenga tower. Every Friday and Saturday, the staff fires up the barbecue for sizzling steaks and sausages. To complement both hearty and light fare, the culinary crew keeps a cellar of nearly 2,000 wine labels and up to 70 beers, replenishing their stock with selections from mostly small international vintners and brewers. They present a changing roster of these wines at weekly tastings to suit different themes and keep the wines from becoming codependent with the house crystal. While all sampling services are kept at small sizes indoors, they can spill outside to bocce-ball courts with courtside seating for up to 150.
Like many success stories, the Core Fitness tale begins when a business executive quit her job to pursue her true dream. For Nanci Mora, her dream was to become a fitness instructor. After 10 years of training and working as a trainer, she began conducting her own Pilates classes for three friends in her home. As word of Nanci's replenishing and invigorating Pilates workouts spread, her class size continued to expand in an inverse relationship to her students’ waistlines.
Today, Nanci continues to teach Pilates at her own professional studio, Core Fitness, where she and a staff of dancers, Pilates instructors, and fitness professionals teach workout classes throughout the week. Amidst the studio's earth-toned walls and towering mirrors, professional Pilates reformer machines help clients tone bodies.
Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings, such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and much more, available atop Chicago–style crusts ($14.45 for a 10" before toppings) and thin crusts ($9.95 for a 10" before toppings).