Category Archives: Restaurants

Where I’ve Been Getting Takeout of Late, Part 7

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Khachapuri adjaruli -- a bread lover's dream at Bevri.
Khachapuri adjaruli — a bread lover’s dream at Bevri.

Bevri, Palo Alto

When it debuted in downtown Palo Alto in 2018, Bevri was thought to be the first Georgian restaurant in all of Northern California.

Russia-born Pavel Sirotin, who also works at Google, opened it with his brother and sister-in-law because he missed his favorite homeland noshes. Over the years, word has spread about this unique gem of a place, and even more so now after the restaurant was featured on a recent episode of “Check, Please! Bay Area Kids Special.” Sirotin says a lot of newcomers have discovered Bevri as a result of that show, with many of them racing in and declaring, “I want what those kids had!”

It’s all available for takeout, too. If you are a carb lover like I am, you simply must order the iconic khachapuri adjaruli ($21), the soft, puffy, canoe-shaped bread whose center is molten cheese. The bread comes packed in a pizza box so it won’t get smooshed on the drive home. A separate container of butter, and a raw egg yolk is included. Warm up the bread in a toaster oven, then plop the yolk and butter in the center, and mix it into the warm cheese. Tear off a hunk of bread, dip it into the center like fondue, and prepare to experience bread-and-cheese nirvana.

The simpler khachapuri imeruli.
The simpler khachapuri imeruli.
An appetizer of creamy walnut spreads and eggplant roll-ups.
An appetizer of creamy walnut spreads and eggplant roll-ups.

If you don’t want to contend with a raw yolk, there is also the khachapuri imeruli ($18), which is more like a flattened round bread that has a filling of soft, stretchy, mozzarella-like cheese. It’s also wonderful, but not as quite as special.

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Where I’ve Been Getting Takeout of Late, Part 6

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A beauty of a prosciutto pizza at Vina Enoteca.
A beauty of a prosciutto pizza at Vina Enoteca.

Vina Enoteca, Palo Alto

Handmade pastas you can’t wait to twirl a fork into. Pizzas that make you lunge for a slice. An impressive Italian wine list. And creative cocktails that always put you in a peppy mood.

Vina Enoteca has long been one of my favorite Italian restaurants because it offers all of that with aplomb.

Ordering online is a breeze, as is parking when you pick up your order. These days, there’s plenty of open parking slots in the adjacent lot behind the Stanford Shopping Center. Walk up to the host stand outside to pick it all up.

A simple cacio e pepe, made more special with a Parmigiano crisp on top.
A simple cacio e pepe, made more special with a Parmigiano crisp on top.

My husband can never resist a pizza topped with prosciutto. The Pizza Emiliana ($22) is like the super-model version of that.

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Where I’ve Been Getting Takeout of Late, Part 5

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A novel broccoli and pancetta pizza from Pizza Antica.
A novel broccoli and pancetta pizza from Pizza Antica.

Pizza Antica, Santana Row San Jose, Lafayette, Mill Valley

The original Pizza Antica at San Jose’s Santana Row has been a huge draw since it opened its doors in 2003. Even in the midst of a pandemic, with only takeout and outdoor dining on the Row available, it remains ever popular.

When I was invited in as a guest of the restaurant last week, I found the takeout system easy as can be. There’s plenty of parking at Santana Row these days, so once you find a spot, just walk to the restaurant’s front doors to pick up your to-go food that you can order ahead of time online.

Pizza, pizza!
Pizza, pizza!

You can never go wrong with pizza here. The thin yet pliable crusts sport those lovely charred leopard spots from the oven. The Margherita ($17) is a solid, classic rendition with sweet tomato sauce, creamy mozzarella and fresh basil leaves on a crust with a noticeable yeasty, developed flavor.

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Where I’ve Been Getting Takeout of Late, Part 4

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Can you blame me for ordering one of very pasta on the menu at Pasta Armellino? Not when they all look and taste this good!
Can you blame me for ordering one of very pasta on the menu at Pasta Armellino? Not when they all look and taste this good!

Pasta Armellino, Saratoga and Cupertino

Two years ago, the original Pasta Armellino opened to great anticipation in downtown Saratoga. After all, who wouldn’t be excited about the Michelin-starred chef of the Plumed Horse (right across the street) plying his skills on hand-made pastas at moderate prices?

That casual eatery has done so well that last month, a second Pasta Armellino appeared on the scene at Main Street Cupertino, albeit much more quietly. Then again, it’s not easy for a new business to muster blustery fanfare during a pandemic.

The new Pasta Armellino in the Main Street Cupertino complex.
The new Pasta Armellino in the Main Street Cupertino complex.

Yet if you are a pasta lover like I am, you should be rejoicing mightily. Because these are supple, toothsome pasta dishes that will surely leave you giddy from the first forkful.

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Where I’ve Been Getting Takeout of Late, Part 3

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Poulet Grand Mere from Zola in Palo Alto.
Poulet Grand Mere from Zola in Palo Alto.

Zola, Palo Alto

On first reflection, you might not think that beef bourguignon and chicken with egg noodles in a lavish cream sauce would be what you really want to dig into on a warm summer evening.

But these French classics, done so right at Zola in downtown Palo Alto, end up not necessarily feeling heavy and rich, but downright as comforting as a hug. And in this time of upheaval, who wouldn’t want to be enveloped in that kind of contentment?

Zola only offers its to-go food on Fridays and Saturdays. The week’s menu is usually posted on Wednesday (sometimes on Tuesday), so you can start reserving your picks then. The earlier the better, too, because some items sell out fast.

The new sign in the window for these new times.
The new sign in the window for these new times.

While most other restaurants provide the food warm with instructions to reheat a few seconds in the microwave when you get home, Zola actually goes the heat-and-eat route, meaning everything is refrigerated, and you need to heat it to enjoy it.

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