Is Pizzeria Bianco the holy grail of pizzeria’s?? Well, it is truly fantastic as well as a James Beard Award winner…and it is sad that the average person cannot fully realize the incredible culmination of craftsmanship that comes together on these pies.
As with all pizza’s it starts with the most important part…the crust. There is a reason some of the best pizza’s in the world are created by bakers, they know dough…the crust is impeccable at Bianco’s…truly a shining star. Thin crispy on the outside chewy and complex on the inside with beautiful charring…so amazing.
The pizza’s themselves are shown below in the photos…they are all quite good in their own way…three with red sauce, three white…House made fresh mozzarella, locally sourced ingredients. But oh the crust.
I have been to some of the best pizzeria’s in the world, and yes this place does live up to its hype. folks who don’t agree, unfortunately don’t have a refined enough palate to discern good pizza, and probably should keep their opinions to themselves…unfortunately I did say.
Well, I never thought I would find and enjoy a restaurant in this little town predicated upon commuter traffic from the bay area to the central valley (and beyond). I have a friend who hunts ducks, and told me about a basque french restaurant that serves you an all you can eat meal, with a giant steak (or as many as you can eat) for under 20 dollars. And even more, that it was good food. Especially the Lamb Stew he said.
Well, as you can see from the photos below, it is indeed a feast; it begins with bottles of wine, soup, bread, beans and salad, then you receive your lamb stew, and potato salad…then you main course a choice of meats…I chose a new york strip…Then the ice cream cup with some cheese bits! It was all very good, but the lamb stew wast literally fantastic…I wanted to take a bucket home with me!
The restaurant is a rustic, turn of the century concept, even the lamb stew was reminiscent of classic old school technique, you could even see the caramelization on the lamb pieces where they seared those off first to build the flavor in the stew. It is like stepping back in time to a simpler way of eating in a communal fashion…very old world…anybody going there should expect that the food is served when it comes up, you are not to expect dainty servings, sent over individually when you request them. The restaurant has a fantastic old world charm.
The build-out inside is a massive mess hall within the confines of an old hotel…its a pre fixe menu, and at least during hunting season…it is difficult to find a seat. This is a must experience for anybody passing through this little town.
There is a reason why this little coffee bar is always busy, and it ties into the reason why they have great reviews online. The owner, and his retired father run the join, and they put the passion into the food and drink. I go there for the sandwiches…order up any of the signature subs and you will not be disappointed…or utilize the brew bar for a fresh brewed coffee right into your cup! pictured below are a signature sub, and the Meatball Fantastic! Seriously one of the meatball sammies I have ever had…cheesy saucy, and delicious.
Either way you look at it…this is a must visit in Marina for the coffee, and the eats!
It is with little regard that I visited this franchise based madness, and it with less regard that I do the honor of reviewing it. Buffalo Wild Wings is a part of a monolithic chain, hundreds of restaurants. Their food is designed to be fast, affordable, and still turn a profit.
I would only recommend visiting this restaurant for two reasons, the incredible array of large flat screens playing sports, or the wings…everything else is rather blah. But the wings are good…or try the wing challenge!
Growing up in Visalia, Ca this little hot dog stand was a staple. The have a basic chili dog that cant be beat if you are a hot dog fan. It comes with a proprietary recipe of Hormel chili, mustard, onions, and relish. If you are ok with nitrates and sodium then i would recommend taking down 4 of these bad boys. Still a treat to this day, I visited the Watsonville location to find the same exact hot dog that I remember from my child hood.
It has been a long time coming, but finally I made the journey out to Moss Landing, passed right by my favorite Cabo Fish Taco’s at Whole Enchilada and arrived at the doorstep of this little establishment. The Haute Enchilada is purportedly owned/run by the daughter of Rey Retez, however it appears on the website as a member of the whole enchilada family of restaurants. I am not entirely certain how the pieces fit together.
Despite what was a very pleasant looking establishment (the architecture of which reminded me of a colonial plantation) the food was not something I would necessarily return for. I must say that the service was friendly and the Menu itself was quite a bit more ambition then the more family style whole enchilada.
I started my evening with the black bean empenadas. These had potential hte crust was nice, and the filling was hot, but on the flavorless side. Little did I know this was sort of harbinger for my entre.
I moved on to the Mole enchiladas. These two lacked flavor and I just kept wishing they had seasoned each portion of the meal a little bit better. Honestly, it seemed to me that whomever is in charge executing these recipes is NOT tasting their food before it goes out. Dry, saltless blackbeans, and a flavorless Mole. Its culinary skills 101, TASTE ALL FOOD ITEMS, especially sauces before they go out. I might try this place again…but for now if I want a good margarita and some good enchiladas in Moss Landing, ill stick to the Whole Enchilada.
In my never ending quest for the best beer and pub food, it was recommended to me that I check out this brewpub. I visited this place on a Saturday, and it had a good crowd in the restaurant, which has been there for a long time, and the ambiance was ok; a little dated. I ordered up a green IPA, named such for it s hop characteristics which was good, no awards. Then I tried their Stout, which was quite nice, and has apparently won several awards over the years. The food looked sort of typical so I didn’t eat anything…but nice brews.
I love good Hawaiian food from time to time, I obviously love Hula’s in Monterey and Santa Cruz, and there was another favorite of mine, Aloha in Santa Cruz, on East Cliff. Well I have been told that one of the owners there, split, and opened another restaurant near downtown Santa Cruz. I went in to investigate.
Pono is an order at the counter restaurant, that is built into a bar. With a full bar and plenty on tap, you canget your great Hawaiian food and drink all you want. I ordered a spicy Poke bowl, and it was WAY to hot. Still the place has good food, not so great atmosphere, and plenty to drink…check it out for sure, the price point is right.
Well, as you can see we have taken on a new passion here at Cali Coast, brewing fantastic Beer. Below are some photos of equipment you will need to get started in home brewing. First, get the Book “How to Brew” by John J Palmer. You are also going to need about 1500 dollars to get all of the necessary equipment. You can get started with extract brewing for around 200, but all grain, force carbonating and kegging you beer is the way to go, for sure. a basic list of items follows. Go to your local homebrew store, they can get you hooked up.
1.) 8 gallon boil Kettle
2.) Mash Tun (10 gallon cooler)
3.) Sparge Kettle (at least 5 gallon)
5.) Fermentors for primary and secondary with plugs and airlocks)
6.) Brewing Accessories, including the barley, yeast, and Hops
7.) a Corney Keg to bottle and carbonate your beer
8.) A kegerator to enjoy your finished product with
9.) Wort Chiller
10.) Sanitizer and Brushes
Well if you are in Monterey and looking for BBQ then look no further, seriously don’t look any further, I am pretty sure this is the only spot in town. That said. this place is built into a quaint little house, outdoor fire pit and friendly staff. The food is good, nothing that will win them a James Beard award, but good. Here are some photo’s I had some ribs and sampled the Fare…