Something unexpected and glorious has to happen in recent weeks: there were more restaurants open than I can follow.
Establishments of all kinds, silly shops, a food truck and a ghost kitchen in places to eat sitting, are opening their outlets after months of closures and horrific predictions about the state of the place to eat (almost one in six places to eat, or about 100,000 places to eat, has closed permanently or in the long term since March , according to the National Association of Restaurants). Many local projects had been in process for months or even years, and the owners said they felt monetary pressure to open as temporarily as possible. despite limitations and risks.
Zareen Khan, who this month opened the third location of his eponymous restaurant in downtown Redwood City, said he had invested “significantly” in the area before the coronavirus arrived. He paid rent in May, which means he stayed more than five months without any business that gets there.
“Cities are very supportive of food, which has also helped many restaurants reopen,” Khan added.
Omid Zahedi opened this month Rise Woodfire, a huge place to eat at St. Matthew’s Station. It had been under structure for two years: two years of investment, a complete transformation and efforts that it could do without.
“We had to open as soon as we imagined because of our monetary obligations, and each and every month we wouldn’t be left some other month behind,” he said.
Many restaurants in Santa Clara and San Mateo counties also gain advantages from the fact that they can serve consumers indoors, in a very small number (capacity 25% or one hundred consumers, depending on the decrease of the two).
“There is conflicting optimism that ‘that will happen too,'” Zahedi said. “Time will tell, but the ambitious and courageous who have stayed the course in the face of the dramatic concern of the industry would possibly end up reaping the benefits of the inevitable normalization of those times. What better time to build a place to eat than the 12 to 18 months that dried the fountain and created a repressed call for people’s herbal preferences to combine and socialize?”
Below is a non-exhaustive list of more than a dozen new places to eat that have opened or will open soon on the peninsula, representing exciting cuisine and a sense of optimism about the world of local eateries.
Because those restaurants are all new and some of their schedules are replaced as they adapt, call them directly or check social media for existing schedules.
——
Marufuku Ramen, Redwood City
Marufuku, San Francisco’s ramen favorite, opens in downtown Redwood City on Tuesday, October 27.
Marufuku’s 20-hour tonkotsu ramen generated long queues in San Francisco before the pandemic. Marufuku is known for hakata, a regional flavor of ramen, a rich red meat broth served with finer noodles than typical noodles. pechuga, seasoned boiled egg, green onions, kikurage mushrooms and soybean sprouts. The menu also includes ramen of vegetables and paitan birds, rice bowls and accompaniments such as karaage and fried shishito peppers.
Exterior and Interior Room 865 Middlefield Road, Redwood City; marufukuramen. com
BottleShop, Redwood City
John Graham-Taylor, a culinary school graduate, sommelier, former wine director and general manager of the place to eat, has reopened the Redwood City BottleShop wine bar. His resume includes front and bottom appearances at Michelin-starred restaurant Chez TJ in Mountain View. , the now-closed Viognier at Draeger’s in San Mateo and Cotogna in San Francisco.
Following the closure of BottleShop several months ago, Graham-Taylor took over with his spouse Tom Boriolo, in the absence of bringing an informal wine bar with high-level service to the peninsula.
“We seek to bring that point of quality, but in a more available and less inflexible environment where you can enter, get good food, an orderly service but with jeans and turn flops,” Graham-Taylor said.
While the old BottleShop was targeting herbal wines, the new iteration won’t be (although there are a few on the menu). Graham-Taylor described the wine variety as easy to use. He plans to offer personalized food and wine pairings to consumers. In addition to a small menu of small bites and cold cuts. There will also be bottles of wine to buy at retail. They plan to offer courses, socially remote events, and wine and whiskey clubs.
Outdoor and Indoor Service, 2627 Broadway Street, Redwood City; thebottleshoprwc. com
Oaxacan Alebrijes Kitchen, Redwood City
Carmen López and her son-in-law Reynaldo Hernández, either from Oaxaca, are the Alebrijes Oaxacan Kitchen food truck, which is now stationed in Redwood City Monday through Thursday and appears in Half Moon Bay on Friday and Saturday.
Lopez and Hernandez need to make more local diners aware of the dishes and flavors of Oaxacan cuisine, their two star dishes are memelites and tlayudas, memelitas look like tacos but are served in homemade corn tortillas and are stuffed with a layer of black bean puree. , cabbage, cheese (Oaxacan cheese made with cow’s milk), sauce, guacamole and drizzle with seat or red meat butter. The talayudas, called Oaxacan pizza, look like flatbremps topped with dressings. Lopez and Hernandez roast a 15-inch thin corn tortilla, place it flat and cover it with a seat and black bean puree, topped with cabbage, quesillo, tomatoes, sauce and your selection of roast beef, chorizo or marinated red meats (or all three).
Memelitas and trilayudas are on the menu, but they become additional dishes such as soft (an Oaxaca burrito) and molotes (fried dough stuffed with chorizo and potatoes).
Departure. Located at 2666 Middlefield Road in Redwood City Monday through Thursday and 724 Main St. at Half Moon Bay from Friday to samedi. facebook. com/alebrijeskitchen
Tokemoana Foods, Palo Alto East
Polynesian food is largely underrepresented on the peninsula, but the new Tokemoana Foods has replaced the game.
Tokemoana sells frozen and cultivated ingredients on the company’s farms in Ha’ateiho, Tonga, such as frozen ufi or Samoan sweet potato.
On weekends, there are hot dishes such as palusami (taro leaves cooked in coconut milk), sapasui (called Samoan chop suey, glass noodles sautéed with vegetables) and feke (steamed octopus in coconut cream sauce), among other dishes.
Pre-order for pick-up 1425 Bay Road, East Palo Alto; tokemoana-foods. square. site
Pan T, Mountain View
The owners of T Bread opened a banh mi store in Saigon in 1990 and took their concept to Mountain View. T Bread consists of 8 types of medium-long banh with dressings such as pate, grilled pork, sardines and meatballs. There are gỏi cuon (spring rolls) on request and a variety of cakes.
To take and deliver 805 E El Camino Real, Suite D, mountain view; tbread. store
House in Primera, Los Altos
House on First replaced Bumble in downtown Los Altos, opened through Jean-Luc Kayigire, owner of the Amandine Project cocktail bar at the end of the street.
House on First serves coffee, tea and pastries in the morning and dinner, cocktails, wine and beer in the evening. The dinner menu includes a burger (you can opt for the vegetable Impossible Patty), haliton with romesco sauce, smoked duck with chirivía puree and a steak with roast duck potatoes with herbs. The area has a huge patio for social distance meals, adding hot lamps.
Outdoor living room. 1 45th Street, Los Altos; facebook. com/houseonfirst
Wonderful adopted city
The glorious place to eat in downtown Millbrae, Hunan, has opened a place for now in Foster City.
Look for the noodles from the restaurant’s best man (fresh noodles topped with very spicy red meat sauce, thick green onion pancakes on request, lamb with coriander, homemade meatballs and other Hunan dishes).
Takeaway, indoor and outdoor food. Accept VenMo money or invoices with just an elegant opening. 1000 Metro Center Blvd. , Suite A, Foster City; wonderful, restaurant
Woodfire Rise, St. Matthew’s
The owners of Rise Pizzeria in Burlingame recently opened their act of the moment: Rise Woodfire, in a historic construction at San Mateo Station at 2 North B. St. The place to eat serves the same wood-fired pizza and fine dough as Rise Pizzeria, the dough made from 4 flours fermented with a sponge cake for 3 days. There are more than a dozen pizzas available, or you can create your own from a variety of cheeses and dressings.
The open kitchen is equipped with two handmade wood-burning ovens in Naples. Here the kitchen uses the ovens to pass beyond pizza, bird wings, kale, broccoli, salmon and rib are wood-fired. Roasting pieces such as partial or total bird come with accompaniments and sauces, Peruvian chimichurri and yellow chili pepper with roasted garlic and chili butter and chipotle teriyaki with baked pineapple. wood fire.
Takeaway, indoor and outdoor food. 2 N. B. St. , San Mateo; risewoodfire. com
Between the bun, St. Matthew’s
Among the Oakland bread he brought his lobster rolls to downtown San Mateo. As the call suggests, those lobster rolls and seafood sandwiches are served on a loaf of bread, more like a burger than a New England roll.
All seafood rolls – Maine lobster, red crab, and North Atlantic Bay shrimp – are dressed with mayo, butter, and a mix of spices. The sides come with beans, French fries, coleslaw, and French fries, as well as lobster bisque and clam chowder.
Takeaway and delivery 132 S. B St. San Mateo; facebook. com/BTBLOBSTER
Estiatorio Pylos, San Carlos
Laurel Street has a new Greek and Mediterranean style with the opening of Pylos, the owner of Spasso and Blind Tasting nearby. Pylos is open for lunch and dinner, with dishes such as keftedes selsa (lamb and veal meatballs in tomato sauce topped with yogurt), avgolemeno (egg and lemon soup with poultry and rice), saganaki (cheese scorched with lemon and oregano) souvlaki bird and grilled lamb chops.
Takeaways, indoors and meals. Laurel St. 621, San Carlos; 650-226-3652
Casa Societe
The local fool continues with the opening of Societea House
Casa Societe
Food to take away and food in. 446 San Mateo Avenue, San Bruno; 650-636-4494
Capo, Belmont
The family circle of Belmont’s former Italian restaurant, Vivace, expanded in September with Capo, a fast and casual Mediterranean restaurant. Hayden, son of Vivace owner Mike Gunn and nephew Serhat, run the restaurant.
Look for pita rolls, rice dishes and salads, plus a “po boy” squid wrapped in a pita with tzatziki and pickled onions and slow-spinning grill and lamb, served with bright beetroot lebni.
Takeaway, indoor and outdoor delivery. 2040 Ralston Avenue, Belmont; capobelmont. com
Casper Restaurant Group, Sunnyvale
Prior to the coronavirus, JW Catering’s giant kitchen in Sunnyvale has produced orders for generation conferences, workplace lunches, bar and bat-mitzvah and special events. It now houses 4 other concepts of places to eat that can be picked up or delivered.
The axis of Jeffrey Weinberg’s pandemic was to turn his catering business into a ghost kitchen. It’s called Casper Restaurant Group, a play about the concept of “ghost. “The first place to eat was The Marvelous Matzah Experiment (a wonderful Lady TV screen riff and pulls French toast.
Since then, they have added Toasty Melt (grilled cheese), Gorgeous Grits (South-inspired food) and Lockdown Limited Luncheon (daily specialties they replace weekly), and others are on their way. Weinberg said it could evolve to a dozen concepts in a singles kitchen. Its workers deliver food so that the company can pay the 30% commission charged through third-party delivery companies.
“It allowed me to keep my workers employed,” Weinberg said of the ghost kitchen. “It doesn’t fill the void on major corporate occasions: I have to sell a lot of sandwiches for $ 15 to make up for a $ 1,000 corporate occasion – (but) it allowed us to keep the lights on and the doors open. “
Weinberg is also looking for a brick and cement area to make the Marvelous Matzah experience bigger in Palo Alto. He hopes to marry a local restorer who may struggle during the pandemic to have a percentage of cooking and staff.
Open for pickup and delivery 649 S. Bernardo Avenue, Sunnyvale; casperrestaurantgroup. com
Bamboo Sushi, Santa Clara
Bamboo Sushi, the place to eat sustainable sushi in Portland, Oregon, is now open at Westfield Valley Fair on the Santa Clara and San Jose border.
Bamboo Sushi is known to pay special attention to the seafood source and has a low carbon footprint. Every piece of fish served on site to eat will have to follow the Monterey Bay Aquarium’s Seafood Watch guidelines, and the menu indicates where and how the seafood was prepared. Trapped.
Bamboo Sushi Valley Fair serves nigiri, buns, a wagyu burger, and crispy sushi rice topped with its selection of fish, truffled eel sauce, and green onion. It is now only open for take out, as it is starting to open, diners can eat their food to go. on an outdoor terrace. The eating place team talks about the opening of the dining room.
Bamboo Sushi to join the ranks of Din Tai Fung, Ramen Nagi, Super Duper Burgers and Salt
Takeout and home delivery, with takeout (no service) . 2855 Stevens Creek Blvd. , 1840, Santa Clara; bamboosushi. com/restaurant/san-jose
Something unexpected and glorious has to happen in recent weeks: there were more restaurants open than I can follow.
Establishments of all kinds, silly shops, a food truck and a ghost kitchen in places to eat sitting, are opening their outlets after months of closures and horrific predictions about the state of the place to eat (almost one in six places to eat, or about 100,000 places to eat, has closed permanently or in the long term since March , according to the National Restaurant Association) Many local projects had been in process for months or even years, and the owners said they felt monetary pressure to open as temporarily as possible. despite limitations and risks.
Zareen Khan, who this month opened the third location of his eponymous restaurant in downtown Redwood City, said he had invested “significantly” in the area before the coronavirus arrived. He paid rent in May, which means he stayed more than five months without any business that gets there.
“Cities are very supportive of food, which has also helped many restaurants reopen,” Khan added.
Omid Zahedi opened this month Rise Woodfire, a huge place to eat at St. Matthew’s Station. It had been under structure for two years: two years of investment, a complete renovation and efforts that it can do without.
“We had to open as soon as we imagined because of our monetary obligations, and each and every month we wouldn’t be left some other month behind,” he said.
Many restaurants in Santa Clara and San Mateo counties also benefit from the fact that they can serve consumers indoors, in a very small number (capacity of 25% or one hundred consumers, depending on the decrease of the two).
“There is an optimism contrary to the intuition that “this will also happen, ” said Zahedi. “Time will tell, but the ambitious and courageous who have kept their course in the face of dramatic concern in the industry may end up reaping the benefits of the inevitable normalization of this era. What better time to build a place to eat than the 12 to 18 months that have dried up the offer to be and created a repressed call for people’s herbal preferences to combine and socialize?”
Below is a non-exhaustive list of more than a dozen new places to eat that have opened or will open soon on the peninsula, representing exciting cuisine and a sense of optimism about the world of local places to eat.
Because those restaurants are all new and some of their schedules are replaced as they adapt, call them directly or check social media for existing schedules.
——
Ramen Marufuku, Redwood City
Marufuku, San Francisco’s ramen favorite, opens in downtown Redwood City on Tuesday, October 27.
Marufuku’s 20-hour tonkotsu ramen generated long queues in San Francisco before the pandemic. Marufuku is known for hakata, a regional flavor of ramen, a rich red meat broth served with finer noodles than typical noodles. pechuga, seasoned boiled egg, green onions, kikurage mushrooms and soybean sprouts. The menu also includes ramen of vegetables and paitan birds, rice bowls and accompaniments such as karaage and fried shishito peppers.
Exterior and Interior Room 865 Middlefield Road, Redwood City; marufukuramen. com
BottleShop, Redwood City
John Graham-Taylor, a culinary school graduate, sommelier, former general manager of wines and places to eat, has reopened the Redwood City BottleShop wine bar. Viognier now closed at Draeger’s in San Mateo and Cotogna in San Francisco.
Following the closure of BottleShop several months ago, Graham-Taylor took over with his spouse Tom Boriolo, in the absence of bringing an informal wine bar with high-level service to the peninsula.
“We seek to bring that point of quality, but in a more available and less inflexible environment where you can enter, get good food, an orderly service but with jeans and turn flops,” Graham-Taylor said.
While the old BottleShop pointed to herbal wines, the new iteration won’t be (although there are some on the menu). Graham-Taylor described the wine variety as easy to use and plans to offer personalized food and wine pairings to consumers. In addition to a small menu of small bites and cold cuts. Bottles of wine will also be available for retail purchase. They plan to offer courses, socially remote events and wine and whiskey clubs.
Outdoor and Indoor Service, 2627 Broadway Street, Redwood City; thebottleshoprwc. com
Oaxacan Alebrijes Kitchen, Redwood City
Carmen Lopez and her son-in-law Reynaldo Hernández, whether from Oaxaca, are the food truck of Alebrijes Oaxacan Kitchen, which is now parked in Redwood City from Monday to Thursday and looks like Half Moon Bay on Friday and Saturday.
Lopez and Hernandez need to make more local diners aware of the dishes and flavors of Oaxacan cuisine, its two star dishes are memelites and tlayudas, memelitas look like tacos, but they are served in homemade corn tortillas, stuffed with a layer of black bean puree, cabbage, cheese (Oaxacan cheese made with cow’s milk), sauce, guacamole and sprayed with seating or red meat butter. The talayudas, called Oaxacan pizza, look like flatbrea covered with toppings. Lopez and Hernandez roast a 15-inch thin corn tortilla, place it flat and cover it with a seat and black bean puree, topped with cabbage, quesillo, tomatoes, sauce and your selection of roast beef, chorizo or marinated red meats (or all three).
Memelitas and tlayudas are on the menu, but they become side dishes like soft (a burrito from Oaxaca) and molotes (fried dough filled with chorizo and potatoes).
Departure. Located at 2666 Middlefield Road in Redwood City Monday through Thursday and 724 Main St. at Half Moon Bay from Friday to samedi. facebook. com/alebrijeskitchen
Tokemoana Foods, Palo Alto East
Polynesian food is largely underrepresented on the peninsula, but the new Tokemoana Foods has replaced the game.
Tokemoana sells frozen and cultivated ingredients on the company’s farms in Ha’ateiho, Tonga, such as frozen ufi or Samoan sweet potato.
On weekends, there are hot dishes such as palusami (taro leaves cooked in coconut milk), sapasui (called Samoan chop suey, fried glass noodles with vegetables) and feke (steamed octopus in coconut cream sauce), among other dishes.
Pre-order for pick-up 1425 Bay Road, East Palo Alto; tokemoana-foods. square. site
Pan T, Mountain View
The owners of T Bread opened a banh mi store in Saigon in 1990 and took their concept to Mountain View. T Bread consists of 8 types of medium-long banh with dressings such as pate, grilled pork, sardines and meatballs. There are gỏi cuon (spring rolls) on request and a variety of cakes.
To take and deliver. 805 E El Camino Real, Suite D, mountain view; tbread. store
House in Primera, Los Altos
House on First replaced Bumble in downtown Los Altos, opened through Jean-Luc Kayigire, owner of the Amandine Project cocktail bar at the end of the street.
House on First serves coffee, tea and pastries in the morning and dinner, cocktails, wine and beer in the evening. The dinner menu includes a burger (you can opt for the vegetable Impossible Patty), haliton with romesco sauce, smoked duck with chirivía puree and a steak with roast duck potatoes with herbs. The area has a huge patio for social distance meals, adding hot lamps.
Exterior room. 1st Street. 45, Los Altos; facebook. com/houseonfirst
Wonderful adopted city
The glorious place to eat in downtown Millbrae, Hunan, has opened a place for now in Foster City.
Look for the noodles from the restaurant’s best man (fresh noodles topped with very spicy red meat sauce, thick green onion pancakes on request, lamb with coriander, homemade meatballs and other Hunan dishes).
Takeaway, indoor and outdoor food. Accept VenMo money or invoices with just an elegant opening. 1000 Metro Center Blvd. , Suite A, Foster City; wonderful, restaurant
Woodfire Rise, St. Matthew’s
The owners of Rise Pizzeria in Burlingame recently opened their act of the moment: Rise Woodfire, in a historic construction at San Mateo Station at 2 North B. St. The place to eat serves the same fine-dough wood-fired pizza as Rise Pizzeria, the dough made from 4 fermented flours with a sponge cake for 3 days. There are more than a dozen pizzas available, or you can create your own from a variety of cheeses and dressings.
The open kitchen features two homemade wood-burning ovens in Naples, where the kitchen uses ovens to pass past pizzas, bird wings, kale, broccoli, salmon and beef ribs are treated over a wood fire. o total bird are accompanied through dishes and sauces of appearance, chimichurri and Peruvian yellow chili pepper with roasted garlic and chili butter and chipotle teriyaki with pineapple cooked to the fire of fire.
Food to take away, food indoors and outdoors. 2 N. B. St. , San Mateo; risewoodfire. com
Between the bun, St. Matthew’s
Among the Oakland bread he brought his lobster rolls to downtown San Mateo. As the call suggests, those lobster rolls and seafood sandwiches are served on a loaf of bread, more like a burger than a New England roll.
All seafood rolls (Maine lobster, red crab and North Atlantic Bay shrimp) are seasoned with mayonnaise, butter and a mixture of spices. Accompaniments include beans, chips, cabbage salad and chips, as well as lobster soup and clam soup.
To take and deliver 132 S. B St. San Mateo; facebook. com/BTBLOBSTER
Estiatorio Pylos, San Carlos
Laurel Street has a new Greek and Mediterranean style with the opening of Pylos, the owner of the Spasso and Blind Tasting nearby. Pylos is open for lunch and dinner, with dishes such as keftedes selsa (lamb veal meatballs in tomato sauce topped with yogurt), avgolemeno (egg and lemon soup with poultry and rice), saganaki (fried lemon and oregano cheese) bird souvlaki and grilled lamb chops.
Takeaway, food in and out. 621 Laurel St. , San Carlos; 650-226-3652
Societea House
The local fool continues with the opening of Societea House
Casa Societe
Food to take away and food in. 446 San Mateo Avenue, San Bruno; 650-636-4494
Capo, Belmont
The family circle of Belmont’s former Italian restaurant, Vivace, expanded in September with Capo, a fast and casual Mediterranean restaurant. Hayden, vivace owner Mike Gunn’s son, and nephew Serhat, run the restaurant.
Look for pita rolls, rice dishes and salads, plus a “po boy” squid wrapped in a pita with tzatziki and pickled onions and slow-spinning grill and lamb, served with bright beet lebni.
Takeaway, indoor and outdoor delivery. 2040 Ralston Avenue, Belmont; capobelmont. com
Casper Restaurant Group, Sunnyvale
Prior to the coronavirus, JW Catering’s giant kitchen in Sunnyvale has produced orders for generation conferences, workplace lunches, bar and bat-mitzvah and special events. It now houses 4 other concepts of places to eat that can be picked up or delivered.
The axis of Jeffrey Weinberg’s pandemic was to turn his catering business into a ghost kitchen. It’s called Casper Restaurant Group, a play about the concept of “ghost. “The first place to eat was The Marvelous Matzah Experiment (a wonderful Lady TV screen riff and pulls French toast.
Since then, they have added Toasty Melt (grilled cheese), Gorgeous Grits (South-inspired food) and Lockdown Limited Luncheon (specials of the day they replace weekly), and others are on their way. Weinberg said it could evolve to a dozen concepts in a singles kitchen. Its workers deliver food so that the company can pay the 30% commission charged through external distribution companies.
“It allowed me to keep my workers employed,” Weinberg said of ghost cooking. “It doesn’t fill the void on major corporate occasions: I have to sell a lot of sandwiches for $15 to make up for a $1,000 corporate occasion — (but) allowed us to keep the lights on and the doors open. “
Weinberg is also looking for a brick and cement area to make the Marvelous Matzah experience in Palo Alto bigger, and hopes to marry a local restaurater who may struggle during the pandemic to have a percentage of cooking and staff.
Open for pickup and delivery 649 S. Bernardo Avenue, Sunnyvale; casperrestaurantgroup. com
Bamboo Sushi, Santa Clara
Bamboo Sushi, the place to eat sustainable sushi in Portland, Oregon, is now open at Westfield Valley Fair, on the border of Santa Clara and San Jose.
Bamboo Sushi is known to pay special attention to the seafood source and has a low carbon footprint. Every piece of fish served on site to eat will have to follow the Monterey Bay Aquarium’s Seafood Watch guidelines, and the menu indicates where and how the seafood was prepared. Trapped.
Bamboo Sushi Valley Fair serves nigiri, buns, a wagyu burger and crispy sushi rice topped with its selection of fish, truffled eel sauce and green onion. Now it’s only open to go, as it’s starting to open, diners can eat their takeaway. on an outdoor terrace. The team at the place to eat talks about opening the dining room.
Bamboo Sushi to enroll in Din Tai Fung, Ramen Nagi, Super Duper Burgers and Salt
Takeaway and home delivery, with takeaway (no service) . 2855 Stevens Creek Blvd. , 1840, Santa Clara; bamboosushi. com/restaurant/san-jose
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