8FFLFOE Continued from previous page
each of the beers offered. A Sunnyvale native, Kim became interested in beer while working in Disney’s international labor division. “I lived in Pasadena and frequented a local beer bar that had 120 beers on tap. I went through them all several times and became extremely interested in crafted beers.” Lured back to northern California, he was in charge of launching Paris Baguette in Palo Alto and Santa Clara before getting the bug to do his own thing. Steins isn’t just about libations; the food is noteworthy, too. Executive Chef Colby Reade turns out quantities of good food, quickly. Reade worked at two benchmark San Francisco restaurants, Hawthorne Lane and Joyce Goldstein’s Square One, both sadly gone and sorely missed. Reade knows what he’s doing in the kitchen. Steins original plan was for continuous kitchen and bar service from late morning until closing. “We were slammed from the beginning. So much so that we had to define lunch and dinner hours so the kitchen could recover,” Kim said. To bridge the gap between lunch and dinner, the bar remains open with a happy-hour menu.
The cinnamon donuts come with hot chocolate and creme anglaise.
For appetizers, the three mini corn dogs ($8) with slaw, and pickled mustard-seed vinaigrette had been reshaped as orbs, two bites each of breaded, deep-fried happiness — perfect with beer. The summer squash salad ($12) of mixed greens, roasted corn, cracked wheat berries, herb pesto and lemon vinaigrette didn’t have much oomph. What flavor there was came from the roasted corn kernels. A livelier vinaigrette would have helped. Two of the Steins sandwiches are worth a special trip. The fried chicken sandwich ($12) was layered with green apple slaw, spiced honey, pickled red onion and aioli, on house-made ciabatta. The
sandwich was mouth-watering, the french fries absolutely addictive. By the way, Steins makes its own breads and buns. Steins burger ($11) competes with local top-end burgers. The meat was a house-ground blend of dry aged short rib, brisket and sirloin. It gave the burger texture and personality. Choosing a house-made brioche bun, I happily paid an extra dollar each for grilled onions and Vermont cheddar cheese. Fabulous hamburger with the same addictive fries. Of the entrees, “breakfast for dinner” ($15), was fork-tender smoked pork belly, topped with Continued on next page
DINNER BY THE MOVIES AT SHORELINE’S
Cucina Venti
Steins’ large patio hosts a private party on a recent afternoon.
*Four course dinner with Complementary glass of Proseco Champagne $59 per person
Father’s Day
Father’s Day Menu – June 16th A ppetiz ers B r uschetta Al Pomodoro Toasted slices of Oven Baked Bread topped with Roma tomato cubes marinated with Olive Oil, Garlic and Fresh Basil
Day s ’ r e h fat vation today!! y p p a H eser -1120 your r 50-254
Crispy Zucchini Cakes Served with marinated cucumber & mint yogurt
6 Make ti.com n ti e v a n na-ven uci i c c . u w c / w m w ble.co openta
Salad Summer in Sor rento Watermelon topped with Feta cheese square, Arugula, fresh fi gs, Sicilian olives with Vidalia onion dressing. Strawberr y Fields Crisp Mixed Lettuce, Fresh Strawberries, Toasted Pecans, Gorgonzola Cheese and served with our tangy Vidalia Onion Dressing E nt re e s Filet Mignon Marinated with herbs served with in a mushroom sauce with spinach. Served with broccoli and a risotto cake fi lled with blue cheese. B raised Short Ribs in a light red wine sauce Served with Polenta and seasonal fresh cut Vegetables. L inguine Pescatore Fresh salmon, snapper, clams, mussels and prawns in a spicy tomato sauce.
Come see live music on the patio every Wednesday & Thursday, 5-8pm!
1390 Pear Ave., Mountain View (650) 254-1120 www.cucinaventi.com
Hours: 9 a.m. to 9 p.m. Monday through Thursday 9 a.m. to 10 p.m. Friday through Saturday 9 a.m. to 9 p.m. Sunday
Hear t shape Ravioli A Portobello & Shitake mushroom fi lling with Roma tomatoes and fresh spinach, in a light Marsala cream sauce. Grilled Salmon Served with sautéed spinach wild rice and vegetables. D essert Tiramisu Italian dessert, consisting of alternating layers of coffee-soaked lady fi ngers and sweet mixture of mascarpone cheese, eggs and sugar. L i nzar Hear ts Cookies & Gelato Old fashioned ground nut dough cut into hearts and sandwiched with raspberry jam served with your choice of vanilla or chocolate gelato.
June 14, 2013 ■ Mountain View Voice ■ MountainViewOnline.com ■
17