When we went to dine at the new Su Hong on a recent Sunday night, we found it packed. We waited 20 minutes for a table, and then a long time for anything to eat. The evening got worse when our starter, Shanghai spring rolls ($6.25), fell flat. But then came everything else, including the eggplant, braised until very tender with spicy garlic sauce and chopped pork. Two Shanghai clay pot dishes were very different. Seafood with tofu ($12.95) was mild and hearty, with prawns, scallops and fish. Wu Xi ribs ($10.95) were large chunks of tender pork, many still on the bone. And if you have a head cold or a bad mood, one sniff of No. 216 may help. A wonderfully aromatic
dark broth, peppery pieces of beef chuck, and chewy hand-shaved noodles make Szechuan-style beef in hand-shaved noodle soup one of those dishes that feels it can cure anything. A search for Su Hong on the Internet nets two “official� sites. One is for Su Hong in Menlo Park, and the other, www.suhongeatery.com, is the site for the new Palo Alto restaurant
owned by David King. On the site, King explains that his family is from Su Chow (City of Su) and his wife’s is from Hong Chow; thus the name Su Hong. “Both cities are located on the east coast of Mainland China, near Shanghai, and are known for their beautiful scenery and wonderful foods,� he wrote. “In China, we call them ‘Heavenly Earth.’� N
“Sequoia Center saved my life�
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The Stanford Historical Society Presents
Sixth Annual House & Garden Tour A Study in Contrasts Sunday, April 25, 2010, 1 to 4 p.m.
T
HE SEQUOIA CENTER
helps families recover
the balance in their lives from Su Hong Eatery & Chinese Restaurant 4256 El Camino Real, Palo Alto 650-493-3836 and 4934664 www.suhongeatery.com Hours: Lunch: Daily 11:30 a.m.-3 p.m. Dinner: Mon.Thurs. 4:30-9:30 p.m.; Fri.Sat. 4:30-10 p.m.; Sun. 4:309:30 p.m.
Reservations
Banquet
Credit cards
Lot Parking
Outdoor seating
Alcohol Takeout Highchairs
Wheelchair access
Catering
Noise level: Moderately loud Bathroom Cleanliness: Excellent
the effects of abusing alcohol and other drugs. Our services are offered in a warm and caring environment by trained staff dedicated to helping individuals gain control over their lives.
The Sequoia Center is licensed through the State of California to deliver: t Medical Detoxification t Outpatient Treatment (Day & Evening) t Residential Treatment t Partial Hospitalization/Day Treatment
–Call today 650-364-5504 to schedule a FREE, confidential assessment with one of our Specialists.
Three pre-1930 houses and two fascinating modern residences designed by Charles K. Sumner, John K. Branner, Frank Lloyd Wright, and William Wurster Ƈ also showcasing landscape architect Thomas Church Tickets are $20 each (before April 16) And $25 the day of the event
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DINNER BY THE MOVIES AT SHORELINE’S
Pizzeria Venti
Tour information & directions: http://histsoc.stanford.edu Questions: 650-324-1653 or 650-725-3332 This space donated as community service by the Palo Alto Weekly
The History Pasta Alla Norma This dish is named for the main character in the Vincenzo Bellini opera “Normaâ€?. Most because “ccââ€? in the people actually call this dish Pasta ccâ Norma. This is incorrect beca ingredient, such as “Pasta with Sicilian dialect means “withâ€?, thereby making Norma an ingredien zucchiniâ€?, which is deďŹ nitely not the case. This dish was dedicated Maestro Bellini and Pasta a la Norma or Pasta Norma-style, refers speciďŹ cally to this dis dish and the composer beholden to the quality who was from Catania. The authenticity of this classic dish is behol This is a non-optional, and abundance of the sauce, and above all, to the salted ricotta. Th essential ingredient of the dish. If you cannot ďŹ nd Ricotta Salata, yyou must move far away, for Please forgive f you live li in i barbarism! b b i l f i me‌I am nothing hi without good pasta. From our kitchen to yours. Giulia Grisi as Norma in 1831
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Buon appetito! Chef Marco Salvi, Executive Chef
Pasta Alla Norma Tomato sauce-from scratch @ $.5 :64# 8+4)+0 1.+8' 1+. @ %.18'5 %*122'& )#4.+% @ 1< %#0 %475*'& 61/#61'5 @ (4'5* $#5+. .'#8'5 6140 +061 5/#.. 2+'%'5 @ 5#.6 #0& 2'22'4 SautĂŠ garlic in olive oil until translucent. Add tomatoes and basil. Stir and cook for 10 minutes. Salt/pepper to taste. May be made ahead and refrigerated or use a good quality jarred sauce
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To cook: In a large skillet over medium high heat, fry the eggplant cubes and red
1390 Pear Ave., Mountain View (650) 254-1120 www.mvpizzeriaventi.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
pepper ďŹ&#x201A;akes in olive oil until eggplant begins to soften and caramelize. Drain off any excess oil and add tomato sauce and reduce to medium heat Bring a large pot of salted water to a boil and cook the spaghetti al dente, drain retaining some of the pasta water, and transfer to a large bowl. Check sauce and add pasta water if sauce appears too dry. Pour sauce over the spaghetti and toss with the salted ricotta and torn basil leaves Serve with grated Pecorino
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