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By Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Howie's Artisan Pizza expands to Redwood City
Uploaded: May 6, 2015
After five years of serving up pies at Town & Country Village in Palo Alto, Howie's Artisan Pizza owner Howie Bulka decided it was time to serve the city he has long called home: Redwood City.
Bulka opened the second Howie's late last month at 837 Jefferson Ave., just off Broadway Street in downtown Redwood City. (The space formerly housed
Tarboosh Mediterranean Cuisine.)
The restaurant is serving the same quality, housemade fare Howie's Palo Alto is known for, from pizza made from dough that rests for two days before being used to sausage, meatballs, dressings, juices and even Bloody Mary mix made in house. Check out the menu
here.
Armed with a full bar, there's also wine, beer and several tantalizing-sounding cocktails.
The Jefferson Avenue space also boasts a large 80-seat outdoor patio that opens to the "Paseo" adjacent to the historic Redwood City post office.
"As a longtime resident of Redwood City, Howie hopes that Howie's Artisan Pizza will grow to become a neighborhood rendezvous, where everyone is welcome and can come
to enjoy good wholesome food and top quality cocktails at a reasonable price," a press release from the restaurant reads.
Before finding his artisan pizza success in Palo Alto, Bulka was the executive chef for the
now-shuttered fine-dining French restaurant Marche in Menlo Park. Marche had been named one of the top 25 restaurants in the Bay Area by the Michelin guide and received three stars from the San Francisco Chronicle.
He
opened the first Howie's in 2009, putting artisan pizza on the map locally (see Common Sense's comments below for earlier pioneers in the Bay Area). Reminisce with this 2010 Palo Alto Weekly review:
The new pie in town.
The new Howie's is open Monday through Sunday for lunch 11:30 a.m. to 2 p.m. and for dinner 5 to 9:30 p.m.
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