Palo Alto Weekly 02.12.2010 - Section 1

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Eating Out (continued from previous page)

tastes good even with garlic. Service was very attentive, up to the point when we’d finished our dinner and wanted to order dessert. Wave. No notice. Wave, and so on. Dessert is definitely worth waiting for, but not this long. In palate-cleansing vanilla and peppermint, a Matterhorn of softserve ice cream ($4) can be topped with house-made butterscotch, superb hot fudge or candied orange/ toasted almond ($1). The ice cream at Howie’s Artisan comes from the local, organic Straus Family Creamery. Naturally. N

Howie’s Artisan Pizza Town and Country Village 855 El Camino Real, Palo Alto 650-327-4992 www.howiesartisanpizza. com Hours: Daily 11:30 a.m.-9 p.m. Reservations Only for large parties

Credit cards Lot Parking Beer and wine Takeout Highchairs Wheelchair access

Banquet

Catering Outdoor seating Noise level: High Bathroom Cleanliness: Excellent

ShopTalk by Daryl Savage

GONE: SAUERBRATEN & SPAETZLE ... Elbe Restaurant, which may have been Palo Alto’s only German restaurant, closed last month. Tucked into the Alma Street curve (“The Circle�) at 117 University Ave., Elbe shared a kitchen with its neighbor, Rudy’s Pub. As a result of the closure, Rudy’s has expanded to include the old Elbe space and has promised to offer a sampling of German food on its Friday menu, even though Rudy’s seems an unlikely venue to offer spaetzle and sauerbraten. Elbe’s demise also brings back memories of the old Black Forest, the German restaurant on First Street in Los Altos, a popular place in the 1980s and 1990s. ALSO GONE: BLUE CHALK CAFE ... This month’s big surprise was the closing of Blue Chalk Cafe. A mainstay at 630 Ramona St. in Palo Alto for 17 years, the cafe has now left the two-story Birge Clark building gated and dark. Word on the street is that Blue Chalk was no match for the new Old Pro less

than a block away. “It couldn’t compete. Old Pro’s got better food, a better vibe and more TVs,� said a Lytton Avenue resident who made the Old Pro his preferred hangout after a major renovation in 2003. FOOD HOPSCOTCH ... Meanwhile, a few new restaurants are descending on downtown Palo Alto. The first newcomer is Crepevine, set to open March 9 in the former spot of Madison & Fifth at 367 University Ave. “We love the space. It’s beautiful,� Crepevine co-owner Maher Fakhouri said of the existing restaurant. So much will stay the same in the 2,600-square-foot space, including the furniture. Fahkouri owns seven other Crepevines, all in the Bay Area. “We’re a family business. We own and operate. It’s three brothers and 500 cousins,� he said. Fakhouri believes what sets his business apart are the prices and portions. “Nobody has ever finished a salad at Crepevine. We serve big portions,� he said. Madison & Fifth closed in De-

DINNER BY THE MOVIES AT SHORELINE’S

Pizzeria Venti day s e n i t ble valen a l i a v ons a i t a v r rese

cember after a three-year run. Also, Cafe Baklava is taking over the former Bistro d’Asie at 455 Emerson St. The Mediterranean restaurant, which has been a popular Castro Street destination in Mountain View, will unveil its second restaurant for a scheduled March opening. And Walgreens is scheduled to open in March, with the hope that it will bring new life to the restaurants and boutiques on Bryant Street and along University Avenue. ANOTHER STEP FOR VANS ... Vans will be the newest shoe store on University Avenue. It plans to soon take over the storefront at 222 University Ave., the former location of Wolf Camera. But this move represents more than just a shoe store coming to Palo Alto, according to Susan Barnes, Palo Alto’s economic development manager. “It’s a hopeful sign. Retail is coming back to the downtown area and we’re seeing a younger demographic. Look at Black Diamond, American Apparel and the upcoming move of Gamestop,� she said. NEW BOUTIQUE HOTEL ... A new 43-room boutique hotel is taking shape at 425 High St. in Palo Alto, following a renovation. The location of Hotel Keen is the former low-income residential

Palo Alto Hotel. Keen owner Perry Patel is trying to capture the 25- to 45-year-old traveler. “The clean, upscale design targets that customer. We’ve designed a young, hip boutique that’s fun,� Patel said. “Before you make that proposal to a VC, you might want to write something down. So we’ve included whiteboards in every room.� Patel also owns the Cabana Hotel on El Camino Real in Palo Alto. The anticipated opening is May 2010. And the answer was a simple “No� when asked if the hotel was named after Palo Alto City Manager Jim Keene. WHEN TIMES ARE TOUGH ... It pays to be resourceful. Take Rick’s Rather Rich ice cream parlor in Palo Alto’s Charleston Shopping Center, the home of the “hot milk shake.� Even in the best of times, sales are traditionally slow during winter months for most ice cream shops. “That’s why we have the hot milkshake,� said Rick’s manager, Alfredo Alves. Served in a 12ounce coffee cup, it’s the only hot drink Rick’s serves and was invented by a former employee of the ice cream shop, according to Alves. The most-ordered flavors? Eggnog and pumpkin during the holidays; chocolate and coffee at other times. Another resourceful entrepre(continued on next page)

The History Spaghetti a la Puttanesca Spaghetti a la Puttanesca (Ladies of the Evening’s spaghetti) is a spicy and somewhat 8&19> 9&1.&3 5&89& ).8- 9-&9 (:1.3&7> *=5*798 7*,&7) &8 '*.3, .3;*39*) &'4:9 >*&78 &,4 salty 9alian pasta dish that culinary *=5*7ts regard as being invent Both Sicily and Naples claim it as the birthplace however the origin of the name seems to be most uncertain. To understand the Neapolitan claim, accordin according to Chef Diane Seed, one 43* 2:89 (438.)*7 9-* 8 <-*3 '749-*18 .3 9&1> <*7* 89&9* 4<3*) "-*> <*7* 034<3 must consider the 1950s when brothel8 .3 9&ly were state own as case chiuse or ‘closed houses’ because the shutters had to be ke kept permanently closed to avoid offending the sensibilities of neighbors or innocent passer passers-by. Conscientious 9&1.&3 -4:8*<.;*8 :8:&11y 9&1.&3 -4:8*<.;*8 :8:&11> 8-45 &9 9-* 14(&1 2&70*9 *;*7> )&> 94 ':> +7*8- +44) ':9 9-* shop at the local market every day to bu ‘‘civil i il servants’’ were only l allowed ll d one dday per weekk ffor shopping, h i and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder. This is also known as spaghetti alla buona donna - or ‘good woman’s spaghetti’ - which (&3 '* 2.81*&).3, .+ 43* .8 349 +&2.1.&7 <.9- 9-* .743.( .38:19 @A ,1.4 ) :3& ':43& )433& - son of a good woman. No matter the racy nature of its name, this full avored dish has been made is so many versions as to be indistinguishable from its origins. We bring the original and the best recipe to you now. Please note the redness on my face is only slight embarrassment for the name. This too, shall pass‌ after we eat! From our kitchen to yours. Buon appetito! Chef Marco Salvi, Executive Chef

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1390 Pear Ave., Mountain View (650) 254-1120 www.mvpizzeriaventi.com

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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

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To cook: Heat olive oil in a large sautĂŠ pan over medium high heat. Add garlic and anchovy; cook until garlic is lightly browned. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente. Drain pasta, toss with sauce, top with grilled salmon piece and serve. Serves 4

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