When creating a pie, cooks at Paesano's Pizzeria adhere to the tradition of NYC's pizza chefs from start to finish. They begin with fresh ingredients, kneading pizza dough from scratch. Next, they hand-toss the pies into circles ready for toppings. After slathering on freshly made sauce and toppings such as italian sausage or fresh mushrooms, they stone-bake the pizzas. You can buy it by the slice or by the pie, or opt for another Italian staple such as a hot sub or lasagna.
Plow to Porch provides Southern Cal's scrumptious bounty of organic and pesticide-free produce to additive-free devotees all around the Santa Barbara area. Fruit and vegetable lovers will find fresh harvests in tune with the seasons, often brought within 24 hours of harvest by affiliated farmers. Local, grass-fed, antibiotic- and hormone-free meats will deliver deliciousness to eager incisors of conscientious carnivores.
The chefs at Gino’s Sicilian Express pile house-made crusts with fresh tomato sauce and all-natural mozzarella cheese to animate a menu of more than 20 New York–style pizzas, as well as calzones and a selection of beer and wine. Pies range from classics, such as the margarita ($12–$16) and pepperoni ($13–$17), to specialty creations ($16–$20) such as the Polpette, festooned with basil, garlic, and sicilian meatballs. The Spinaccia pizza, strewn with fresh spinach and feta cheese, is also amenable to the New York fold-and-bite or the Antarctica freeze-and-lick technique. Diners taste test crust-free creations with a handful of hot wings ($4–$7) or sandwiches such as the chicken parmesan ($5). Chefs also present an evolving selection of desserts; ask Gino’s staff about the day’s saccharine selection or their opinions on mixing corduroy and plaid.
At Silvergreens we believe that if you eat smart, you will live well. From our breads, soups, dressings and hand-cut fries, to roasting our own meats and vegetables, our menu is made from scratch each day using fresh, natural and local ingredients. Our mission is to make our food as healthy and tasty as possible.
As the sun slowly sinks in the sky, painting the horizon in brilliant pinks and golds, a fire pit, electric heaters, candles, and twinkling lights cast a warm glow over patrons dining on the outdoor patio at Boathouse at Hendry's Beach. Below, waves gently lap the shoreline, carrying the unmistakable aromas of sea spray and Spanish doubloons up into the air. Large plate windows inside the dining room line one entire wall, flooding the space with natural light and presenting guests with a clear view of the water.
Boathouse at Hendry's Beach’s chefs embrace their setting by forging a seasonally rotating menu that can include local catches, such as spiny lobster and dungeness crab. Mesquite-grilled yellowtail and panko-crusted Alaskan halibut with a pineapple-ginger salsa demonstrate the chefs' dedication to imbuing the ocean-fresh seafood with new, vibrant flavors. Beyond the maritime offerings, the menus also feature grilled steaks, roasted free-range chicken, and a selection of breakfast staples, including eggs benedict with citrus hollandaise sauce and a pair of poached eggs over dungeness-crab cakes.
At first glance, the menu of Restaurant Open might appear simple and static with a selection of sandwiches and burgers. This, however, is only half of the story. Each day, the restaurant's chefs post daily specials, and here is where the restaurant shines. Not only do they "freestyle" improvised, off-the-menu dishes after conversing with patrons, but they also mingle in nearby markets and chat up vendors, looking for interesting ingredients to convert into the specials for that day's morning and afternoon. A quick browse through a photostream shows off delectable selections. Tri-tip filets sizzle on a grill, ready to be cut and put into tortas, sandwiches, or the mouths of passersby. Noodles swirl with veggies and sesame oil to be converted into lo mein, while fresh cuts of fish and whole lobsters rest on ice. Other specials—detailed on the restaurant's whiteboard—include meatball sandwiches and honey batter-dipped corn dogs.