A Giant of A Meatball

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A mega meatball. Oh, and there's soup, too.
A mega meatball. Oh, and there’s soup, too.

Matty Matheson is a big guy. With an enormous personality. And a huge star of the monster hit show, the Emmy and Golden Globe award-winning “The Bear.”

So, when he puts his mind to making meatballs, you know they’re going to be outsized.

Giant — to be exact.

In fact, these babies weigh in at 8 ounces each, and are served one per person centered in a bowl of tomato-laced soup with plenty of tiny thimble-shaped pasta.

Now, that’s a meal. And then some.

“Giant Meatball Soup in Beefy Tomato Broth” is a recipe from his newest cookbook, “Matty Matheson: Soups, Salads, Sandwiches” (Ten Speed Press, 2024), of which I received a review copy.

The Toronto restaurateur who owns a bevy of establishments, including Prime Seafood Palace, has put together a collection of 126 recipes to enjoy one at a time or to combine for the ultimate Matheson meal.

They are fun, inventive, and can definitely veer toward over-the-top.

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Come Hungry To Meze Kebab

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Beyti kebab, one of the many protein options at the all-you-can-eat Meze Kebab.
Beyti kebab, one of the many protein options at the all-you-can-eat Meze Kebab.

Think Brazilian steakhouses, Japanese shabu shabu, Chinese hot pot or Korean barbecue joints where one all-inclusive price gets you all-you-can-eat for a set time limit.

Transfer that concept to Mediterranean food expanded to include a few Indian flourishes, and you get Meze Kebab in downtown Palo Alto, the new offshoot of the popular Meyhouse restaurant in Palo Alto and Sunnyvale, and soon-to-open San Ramon.

In fact, Meze Kebab is right next door to Meyhouse in what was once home to Tacolicious.

The interior has been repainted a striking lipstick red on the walls and columns; and the floor redone with beautiful blue and gold ceramic tiles.

The dining room.
The dining room.
The bar.
The bar.

Here’s how it works: For $59.99 (for adults) or $24.99 (for kids), you get unlimited dips, hot and cold mezes, house-baked bread, and an assortment of kebabs that take influence from Istanbul to Delhi — for 90 minutes. That price includes a 20 percent gratuity, so no tipping is required.

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Chez TJ Marks Its 44th Year with A Reset

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Owner George Aviet in one of the intimate dining rooms at Chez TJ.
Owner George Aviet in one of the intimate dining rooms at Chez TJ.

For an unprecedented 44 years, this charming Victorian in downtown Mountain View has drawn crowds and accolades for its fine-dining cuisine that has proved a jumping off point for a roster of some of the Bay Area’s most illustrious chefs.

Last year, though, Chez TJ lost its Michelin star after an impressive 19-year streak, a crushing blow to owner George Aviet. It was Mountain View’s only Michelin-starred restaurant, too.

But Aviet, 69, remains as determined as ever to forge ahead and continue to shape the restaurant into the best that it can be.

He and his late business partner Thomas J. McCombie bought the 1894 property in the early 1980s, and opened it as a restaurant in 1982. When McCombie died unexpectedly of a heart attack at the young age of 44 in 1994, Aviet pressed on, resolute in keeping Chez TJ going in McCombie’s memory and spirit.

The restaurant is housed in a historic Victorian.
The restaurant is housed in a historic Victorian.

He’s done more than an admirable job. In fact, he’s had an uncanny ability to hire young chefs, who after making a name for themselves at Chez TJ, have spring-boarded into stardom.

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Sponsored Post: Fritter-Style Pazazz Apple Pancakes with Creamy Brown Sugar-Peanut Butter Sauce

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Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.
Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.

What happens when pancake batter gets a lift from yeast and a boost from an eye-popping amount of diced fresh, juicy Pazazz apples?

You get a stack of irresistible “Fritter-Style Apple Pancakes.” Served with a creamy, brown sugar-peanut butter sauce, they are sure to impress for breakfast, brunch, snack or dessert.

Tender yet with wonderful lofty chew to them, these golden fritters are made with minimal sugar so that the naturally sweet and tangy taste of the Pazazz apples really shines through.

A late-season variety, Pazazz are related to the Honeycrisp. Grown by a small group of family farmers across North America, these shiny red-skinned apples with yellow-green striations are perfect for snacking out of hand or to feature in all manner of sweet or savory recipes. Pick some up now at your favorite grocery store.

Pazazz apples.
Pazazz apples.

The original recipe for these fritter-style pancakes comes from “Dobre Dobre: Baking From Poland and Beyond” (Chronicle Books, 2025), of which I received a review copy.

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Dining In At Petaluma’s Outstanding Della Fattoria

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Honeynut squash toast with herbed goat cheese at Della Fattoria.
Honeynut squash toast with herbed goat cheese at Della Fattoria.

I am no stranger to dashing into Della Fattoria bakery and cafe in downtown Petalua to grab a loaf — or two — of my favorite Rosemary-Meyer Lemon bread. In fact, I am beside myself if I ever find it already sold out, because this crusty, chewy bread strewn with sea salt is absolutely everything.

Yet despite those countless trips, I sheepishly admit that I had never sat down to eat a regular meal in its charming dining room with its tall, beamed ceiling that resembles a big ol’ family barn.

So, last week, my husband and I decided to finally remedy that. In fact, we went to Della Fattoria twice — in three hours.

The dining room set up for brunch and lunch.
The dining room set up for brunch and lunch.

Heed my reasoning here: Since its doors open at 8 a.m. and I was determined to get my bread, we arrived shortly after that hour. I not only got my hands on two loaves to take home, but a box of pastries to enjoy back at our hotel, just a short stroll away.

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