EatEatSan Mateo County CoaStSide

FreshGetting

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TABLE SERVICEWhere to Dine

Half Moon Bay Review

WHAT TO GET AND WHEN TO GET IT

TOP 5 CATCHES FROM PILLAR POINT HARBOR

LOCAL SOMMELIER DISCUSSES WHAT TO DRINK NOW.

YOU MIGHT BE SURPRISED.

IF YOU LIKE IT, DRINK IT.

The perfect pour

FOOD LOVERS

315 Main Street, Half Moon Bay | www.pastamoon.com | Open seven days for lunch and dinner | Reservations: 650.726.5125

R I S T O B A R L O U N G E

HALF MOON BAY’S PREMIER FINE DINING ITALIAN

RESTAURANT FEATURING SUPERIOR FOOD AND MUSIC IN COMFORTABLE ELEGANCE

FARM TO TABLE IS OUR

PASSION

AS CLOSE TO PERFECT AS IT GETS. WITH SERVICE TO

MATCH.

— SJ MERCURY

JOIN US FOR LIVE MUSICPLEASE CHECK OUR WEBSITE FOR UPCOMING SPECIAL EVENTS

PastaMoon_Eat14.indd 1 7/18/14 2:59 PM

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PuBLiSHeR’S note

This will make you hungry

W elcome to the premiere issue of eat magazine, a printed celebration of all things culinary on the Coastside. Whether you are a visitor looking

for the perfect restaurant or a longtime local who has yet to try every eatery, we hope you’ll enjoy reading about some of the finest food available in California. the Coastside is a natural vortex of fresh ingredients where local farms provide much of the produce, local ranches supply much of the meats, nearby vintners pour the wine, and, of course, the blue Pacific serves up the freshest seafood. travel the world and you’ll find this is exceptional. it's why we try not to take our embarrassment of culinary riches for granted. We’re lucky to be here. enjoy it!

the first part of the publication we call ‘table Service,’ where you will find writeups on local restaurants — from fancy to casual.

Feature stories follow that will appeal to anyone who enjoys eating — and drinking. this time we pair up with a local sommelier and discuss the bounty you’ll find out of Pillar Point Harbor. Grab a fork and knife and dig in. Cheers!

Eat

Bill Murray, Publisher

PuBLiSHeRBill Murray

editoRClay Lambert

WRiteRSCarina WoudenbergMark noack

CoPy editoR Julie Gerth

PHotoGRaPHeRdean Coppola

deSiGn Bill MurrayMark Restani

BuSineSS oFFiCeBarbara anderson

CiRCuLationLynn altwer adveRtiSinG SaLeS Linda Pettengill Randie MarlowKathy Schramm

ContaCt uS 714 Kelly avenue Half Moon Bay, Ca 94019 (650) 726-4424 www.hmbreview.com

Published by the Half Moon Bay Review©2014

eat magazine is a yearly publication.

Contact us for inclusion in the next addition.

on tHe CoveR

the Princeton Seafood Platter at navio provides diners a sampling of some of the freshest ocean flavors available.PHoto By KRiStin doKoza

CouRteSy navio ReStauRant

2 E A T 2 0 1 42 E A T 2 0 1 4

Featured restaurantsPasta Moon 3 it’s italia 4navio 6Moonside bakery 8silver star grill 10Chez shea 12sushi Main street 12flavor 14half Moon bay brewing Co. 15via uno 16jersey joe's Coastside 17CaMeron's inn 18round table Pizza 18Cafe CaPistrano 19

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Where to Dine

2 E A T 2 0 1 4 2 0 1 4 E A T 3

HaLF Moon Bay

Farm to table is a business motto

Pasta Moon315 Main street / 726-5125 / PastaMoon.CoM

P asta Moon draws a majority of its culinary resources from the Coastside’s own bounty — from the

lettuce, zucchini and countless other fruits and vegetables nurtured on neighboring farms, and from seafood purchased straight from the fishermen at Pillar Point Harbor. in fact, lemons and grapefruit are the only produce that isn’t sourced locally, says chef and owner Kim Levin. that is, if you don’t count the restaurant’s own Meyer lemon tree, which provides enough juice for its popular della Casa salad.

established nearly 30 years ago, the restaurant drew inspiration from Levin’s first visit to the Coastside. She was impressed with the number of fruit and vegetable stands she saw on Highway 92 and, as she came to build relationships with the local farmers, their goods soon became a key feature of the restaurant. Growing up in iowa, “farm to table” was just a way of life for Levin and she was happy to see Coastside residents embraced the concept as well.

today, Levin estimates that she receives items from eight to twelve different local farmers each week. From Harley Farms, Fat Cabbage Farm, Fifth Crow Farm, Markegard Family Farm and Pie Ranch to name a few. She rotates the menu based on what’s in season and changes it up a bit as well, though certain staples, such as the Caesar salad or butternut squash and mascarpone ravioli are too popular to mess with. “People come for these dishes,” Levin said.

Levin makes a point to visit italy every year where the concept of eating fresh is alive and well. Packaged and canned food items are not often seen in italy, Levin said. instead italians do their shopping each day and their meals often embody a lighter, fresher taste. Levin works to emulate this in

her own italian restaurant, and italian guests tend to give rave reviews of the place, Levin said.

in truth, most diners notice a difference at Pasta Moon.

“People say, ‘your lettuce tastes good,’” Levin said. this is often because it is being consumed the day it was picked. during the time of year when Pasta Moon needs to source lettuce elsewhere, Levin says it’s still good but not quite the same.

the restaurant prides itself on making everything in house from pastas, focaccia bread and Sicilian sausage to artisan desserts. the restaurant also features an all-italian wine list with samples of award-winning wines from across most regions of italy and a few italian beers as well.

in addition to supporting local farmers, the restaurant promotes community by showcasing live performances by many local musicians in its Music Box lounge, where patrons can enjoy their dinner or a drink at the bar while they soak in the rhythms and melodies from the artists who are often fellow Coastsiders. eat

With great pride, Pasta Moon gets nearly all of its ingredients from local sources. From their signature lasagna, below, to vibrant sorbets, everything is house made.

Featured restaurants

4 E A T 2 0 1 4

HaLF Moon Bay

it’s italia brings home tastes of old World

It’s Italia400 Main street / 726-4444 / itsitaliarestaurant.CoM

I t’s italia opened its doors in 1997, with the dream of bringing a new style of gourmet pizza to the coast.

even in its old tucked away location in the Stone Pine Center, owner Betsy del Fierro said, “the community embraced us — the restaurant was an instant success.”

now, 17 years later, the restaurant still enjoys a healthy business from both locals and out-of-town guests. in 2009, it’s italia reopened at the old Half Moon Bay inn location on Main Street. the expansion brought with it a full horseshoe bar, rustic tuscan-style fireplace courtyard, and a dining experience amid old wood, glass and stone walls.

the menu includes a variety of dishes — as always – gourmet pizzas, as well as grilled meats and seafood, pastas, house-made focaccias and desserts – all in what del Fierro refers to as a farm-to-table California-italian style.

“essentially we operate under the italian umbrella, but picking from the California fields. an idea for a dish can stem from anywhere – a childhood memory, a great find in another restaurant, a trip to italy — then we bring it home and add our twist,” she said. For example, using Pescadero’s Fifth Crow Ranch blue corn polenta in a polenta wasabi cake under day boat scallops or a coconut cornbread shortcake with Watsonville strawberries and daylight Farms basil-infused whipped cream.

as the Coastside Farmers Market is in full swing, the restaurant utilizes some of the fresh produce available at the Saturday markets for decadent creations such as the Main Street blueberry peach cobbler or honey bacon wrapped Mission figs on Brentwood corn and bleu cheese relish.

the Main Street restaurant likes

to celebrate and thank the local community by hosting a locals night on tuesdays, when Coastside residents receive 20 percent off their bill. it’s italia also plans to bring back its Celebrity Bartender events. each month a different Coastside “celebrity” gets to invent his or her own drink and raise money for a choice cause. and plans are in place to work with the kids from the Coastside HeaL Project – harvesting and preparing dishes together for charity events and it’s italia menu specials.

Many think of it’s italia as strictly a lunch or dinner place, but on Saturdays and Sundays from 11 a.m. to 3 p.m., the restaurant serves a brunch filled with all the best items classically served for breakfast or lunch. diners can order unique baked goods such as sweet house-made focaccia made with roasted grapes, sweetened mascarpone and a sprinkle of cinnamon or something more savory such as a smoked salmon pizza or a heirloom tomato and basil frittata.

in the near future, del Fierro plans to further connect with the community by projecting old movies such as spaghetti westerns on an old sheet that hangs in the courtyard along with a late afternoon family-style meal between lunch and dinner.

del Fierro and her husband make the trip to italy, almost once a year and sometimes more often, del Fierro said. When they visit italian restaurants, del Fierro always asks to “go to the kitchens,” spreading a little Half Moon Bay friendliness in exchange for a new idea. eat

its italia disPlay ad tk

feels good. tastes good.

A San francisco style trattoria and pizzeria

Open Daily from 11:30 AM • Weekend Brunch from 11:00 AM

410 Main Street, Downtown Half Moon Bay • 650.726.4444 • www.ItsItaliaRestaurant.com

mesquite grill & rotisserie • brick-oven artisanal pizzas • house pastas • Farmer’s market salads

Restaurant & bar

ItsItaliaAd_EATS_Final.indd 1 7/21/14 10:02 AM

6 E A T 2 0 1 4

HaLF Moon Bay

navio provides elegant backdrop for fine dining

Navio1 MiraMontes Point road / 712-7040 / navio-restaurant.CoM

N avio is among the most impressive splendors the Ritz-Carlton, Half Moon Bay, provides its guests.

it offers flavors that highlight the best of coastal dining from all around the world. the cuisine is fresh and flavorful, yet not overwrought, and entree portions are large and meant to be shared.

Located just south of downtown Half Moon Bay, navio is uniquely positioned to source produce from the many neighboring farms and Chef Kevin tanaka loves visiting farmers to pick the fresh produce and herbs he will incorporate into that evening’s menu.

the use of a custom-built stone hearth oven imbues a wonderful smoky flavor to items such as the baby octopus, furthering navio’s intent to highlight an ingredient’s integrity, rather than over-manipulate. Heartier meat dishes like grilled filet of rib eye and short ribs braised for 48 hours until they nearly fall of the bone are classically prepared and perfectly round out the restaurant’s offerings.

Guests also come for the ambiance and exhilarating views of the Pacific ocean. the understated, low-rise architecture along with the relaxed, yet elegant, seafaring design of navio pay homage to Half Moon Bay’s fishing roots. the textures and earthy tonal hues create a comfortable beach estate feel, while modern orb chandeliers illuminate the elegance of the soft space. the wide-angled panoramas and unobstructed ocean views allow guests to fully embrace the sea. the name navio itself comes from the Portuguese word for ship.

Chef tanaka works closely with the local farmers. He sources most of his ingredients from them and designs the menu to complement what is at the peak of its season. tanaka also offers monthly

cooking classes at the restaurant that highlight the seasonal fare. in the fall he will be demonstrating how to roast the perfect chicken, achieve a good sear for halibut, prepare dishes with foraged mushrooms and get creative when it comes to incorporating pumpkins in daily cooking.

tanaka brings his own philosophy to the menu at navio. He grew up in Hawaii and describes his cooking style as French meets Pacific Rim with a California farmers market influence. tanaka is well-known for his exceptional seafood dishes especially his signature ahi poke.

the menu is ever evolving based on what ingredients are the freshest at any given time. tanaka prides himself on using the best products available. He says if the food is truly fresh, there is not too much more that needs to be done to transform it into a fantastic dish.

to give back to the community, the ladies and gentlemen at the resort work closely with Coastside Hope to distribute food each month to Coastsiders in need.

navio serves dinner Wednesday through Sunday, breakfast Monday through Saturday, lunch on Saturday, and its famous Sunday brunch weekly. eat

Chef Tanaka's Ahi Poke is an elegant interpretation of a Hawaiian classic. Diners can enjoy an ever-changing menu in stately ambiance with breathtaking ocean views.

Navio's Black Cod

6 E A T 2 0 1 4 2 0 1 4 E A T 7

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Embark on a culinary journey.

Dive into ocean cuisine at Navio.

Approachable flavors from the best locally sourced ingredients tantalize and invite youto explore Navio, a world-class coastal dining establishment located at The Ritz-Carlton,Half Moon Bay, where the mountains and sea converge. Relax and enjoy sea-to-table

creations in a comfortable space that embodies California-inspired design.For reservations, call 650-712-7040 or visit navio-restaurant.com.

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8 E A T 2 0 1 4

HaLF Moon Bay

Huge variety ranges from delicious pastries to wood-fired pizzas to fresh salads

the bakery celebrates 20 years in business in 2014.

Moonside Bakery604 Main street / 726-9070 / Moonsidebakery.CoM

S tep into the Moonside Bakery and Café and prepare to feast your eyes on a dazzling array of baked

goods. Custard tarts dripping with fresh berries greet their prospective consumers in a rotating display up front, while an equally eye-catching variety of cookies, cupcakes and pastries sit — safely tucked — beneath glass.

owned and operated by Barbara and thomas Grauke, the Main Street business is more than just a place to grab a quick pastry on the run. the 20-year-old bakery also offers a full breakfast menu complete with pancakes, waffles, omelets and breakfast burritos as well as a lunch menu that features sandwiches, salads and a soup of the day. Moonside is also well known for its wood-fired pizzas, which are made daily with fresh dough and offer a delightfully tangy flavor.

trained in the classical european style of baking, thomas is accustomed to whipping up baked goods from scratch. the bakery prepares pastries fresh every morning and donates any leftovers to the ted adcock Community / Senior Center for its Saturday breakfast.

the bakery’s artisan breads can be found around town in the local markets and at various restaurants such as the Ritz-Carlton, Half Moon Bay, and Sam’s Chowder House. in addition, many of the café menu items are made from ingredients that are sourced locally from such places as daylight Farms and Harley Farms.

attention to detail means everything to the owners and staff of Moonside. it takes a constant diligence to make sure each product will not only look pretty but taste just as delicious and thomas keeps a close eye on everything as it comes out to ensure quality. the bakery shies away

from using too much sugar, and instead allows the natural flavors from raw ingredients such as butter, eggs, fruits and nuts come shining through.

Moonside is unique. you will not find another “bakery/café” that offers this much quality product every day, Barbara says. “People walk into our store and go, ‘oooh and ahh’ and cannot believe it is possible for so much product to be out there to choose from,” she said.

Moonside loves to fuss for the holidays and is available to prepare a variety of themed goodies for easter, thanksgiving and Christmas gatherings. thomas also specializes in creating wedding cakes with a variety of options for the bride and groom.

in addition to Moonside’s regular pastry donation to the ted adcock center, the bakery donates upward of $20,000 in product toward various school and senior citizen themed events. For its 20th anniversary, the bakery has been giving prizes back to customers throughout the year and managers say they have been thrilled with such a loyal following over the past couple decades. eat

The colorful fruit tarts are as beautiful as they are tasty. Save room for one after a wood-fired pizza or a fresh tandori chicken salad.

MoonsideBakery&Café

604MainSt.inLaPiazza•HalfMoonBay•726-9070

since 1994

MoonsideBakery&Café

604MainSt.inLaPiazza•HalfMoonBay•726-9070

MOOnsiDeBAKeRY.cOM

cOMplete BReAKfAst AnD lunch Menu

wOOD-fiReD pizzAs, DeliciOus sAlADs AnD sAnDwiches

fResh ARtisAn BReADs AnD gOuRMet cOffee

AnD, Of cOuRse, exquisite pAstRies

JOin us in the

cOuRtYARD OR

On OuR

OutDOOR pAtiO

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PRinCeton-By-tHe-Sea

Princeton restaurant gets Silver Star for food and casual atmosphere

Silver Star benefits from its location between artichoke fields and the harbor.

Silver Star Grill460 CaPistrano road / 563-4088

F rom the chili pepper rock cod and petrale sole drawn straight from the waters surrounding Half Moon

Bay, to the artichokes, Brussels sprouts and peas sourced from neighboring iacopi farms, the Silver Star Grill focuses on providing local, sustainable ingredients in a family-run, Princeton business. and on top of all that, the restaurant is well known for offering one of the most well-loved burgers in town.

Brian overfelt officially opened the restaurant in november with help from his brother Pete and mother Chris. they are able to offer up the fresh, sustainable seafood at a decent price due to the family’s relationship with local fisherman Steve Fitz, who operates the Mr. Morgan in the Pillar Point Harbor. the restaurant’s name is inspired by Brian and Pete’s father who earned a Silver Star for his time spent in the service in vietnam.

Seafood is a big part of the restaurant. the petrale sole is used in the restaurant’s fish and chips, which provides a tasty and unique twist on the more common cod-based fried fish entrees out there. Brian says he’s modeling Silver Star off of a restaurant in Sausalito called Fish, which is famous for its fish and chips and for serving sustainable seafood.

“(We’re) trying to go local, sustainable and organic as much as possible,” he said.

the restaurant’s famous burger features a little more than one third of a pound of beef served on a grilled bun along with caramelized and blackened onions, the dish is then topped off with a 10 ingredient spice medley, american and pepper jack cheese and a special “burger relish” made up of mustard, ketchup, and cherry peppers. this drool-inducing burger is served with hand-cut fries that are prepared from

scratch each day.Brian took over the adjoining old Princeton

Landing bar a couple years ago, which features local musicians and various events and specials from pool tournaments to ladies’ nights and complements the restaurant well with its entertainment.

in addition to sourcing the restaurant’s food supply locally and hosting local talent in the bar, Brian looks to support community by supporting local nonprofits such as Coastside Hope and the Coastside Child development Center, which will be hosting an event at the restaurant in late august.

Located a stone’s throw from the harbor on Capistrano Road, diners can choose to sit out front for a view of the harbor, inside the restaurant or out in the back for some ample picnic table seating.

in the future, Brian says he’d like the Silver Star Grill to expand by offering even more in the way of fresh and organic food. Breakfast is another option on the table too. eat

While the tasty burgers are a mainstay, Silver Star Grill branches out with locally sources seafood dishes and hearty plate lunches.

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Silver Star Grill's menu has been upgraded recently to offer more sophisticated flavors

like Thai coconut curry.

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HaLF Moon Bay

Paella, shawarma platter among favorites

Chez Shea408 Main street / 560-9234 / Chez-shea.CoM

A t Chez Shea, diners can take a culinary trip around the world without leaving the comforts of Half Moon Bay. the Main Street eatery features fresh,

organic food with flavors inspired by South africa, india, thailand, the Middle east, ireland, Mexico, europe and the united States.

though inspiration is often drawn from afar, many of the herbs used to flavor the exotic dishes are gathered from farms much closer to home, including ouroboros Farms, tunitas Creek Family Farm and Pardini Farms. the restaurant uses organic ingredients whenever possible and changes up the menu to reflect the seasons.

on top of that, all dishes prepared at Chez Shea are crafted from scratch in the restaurant’s own kitchen. Popular dishes include the paella, which is made from seasonal white fish, tiger prawns, calamari and chicken and simmered in a saffron broth with Spanish rice. the shawarma platter, featuring ground beef and lamb that is shaved thin and served with red onions, tomatoes, olives and piquillo pepper, is another house favorite.

in addition to the weekly lunch and dinner menus, Chez Shea also offers a weekend brunch featuring an array of items from Mexican-inspired dishes such as the tacos al pastor and huevos rancheros to fancy egg dishes, soups, salads and sandwiches. eat

DINE AT THE HISTORIC

DEBENEDETTI BUILDINGIN DOWNTOWN HALF MOON BAY WITH

SUSHI MAIN STREETAND CHEZ SHEA

BOTH SERVING WINES FROM

HALF MOON BAYWINERY

SUSHIMAIN STREETMonday – Thursday 11:30 – 2:30, 5:00 – 9:30Friday, Saturday and Sunday 11:30 – 9:30

696 Mill Street, Half Moon Bay | 726-6336400 Main Street, Half Moon Bay | 726-2775www.sushimainstreet.com

LIVE MUSIC THURSDAY NIGHTS7 PM-9:30 PM

InternationalOrganicCuisine

408 Main Street, Half Moon Bay650.560.9234 | www.Chez-Shea.com

With fl avors from South Africa, India, Thailand,the Middle East, Ireland, Mexico, Europe and the United States

SEASONALLY UPDATED MENUFAMILIES WELCOME with a SPECIAL KID’S MENU

INDOOR OR PATIO DINING

HaLF Moon Bay

Beautiful ambience adds special touch

Sushi Main St.400 Main street / 726-2775 / 696 Mill street / 726-6336 / sushiMainstreet.CoM

T he first thing a diner notices at Sushi Main Street is the warm, inviting ambience. the beautiful lighting and unique stone tables are perfect complements to

the intriguing menu. owner Hirohito Shigeta, who hails from tokyo, opened

the Half Moon Bay establishment nearly 28 years ago and brings a full range of traditional and fusion cuisine to his restaurant patrons.

the sake bar next door boasts a varied selection of the fermented rice beverage including sake cocktails and a

choice of bar food.Monday through

thursday, 5:00-6:00 p.m. both restaurant and sake bar offer one free hot sake beverage and one bowl of edamame with each diner's meal. enjoy live jazz, Bossanova and lounge music every thursday 7:00 – 9:30 p.m. eat

The catch of the day is served with fresh, colorful ingredients.

Hirohito Shigeta brings a full range of traditional sushi and fusion cuisine

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DINE AT THE HISTORIC

DEBENEDETTI BUILDINGIN DOWNTOWN HALF MOON BAY WITH

SUSHI MAIN STREETAND CHEZ SHEA

BOTH SERVING WINES FROM

HALF MOON BAYWINERY

SUSHIMAIN STREETMonday – Thursday 11:30 – 2:30, 5:00 – 9:30Friday, Saturday and Sunday 11:30 – 9:30

696 Mill Street, Half Moon Bay | 726-6336400 Main Street, Half Moon Bay | 726-2775www.sushimainstreet.com

LIVE MUSIC THURSDAY NIGHTS7 PM-9:30 PM

InternationalOrganicCuisine

408 Main Street, Half Moon Bay650.560.9234 | www.Chez-Shea.com

With fl avors from South Africa, India, Thailand,the Middle East, Ireland, Mexico, Europe and the United States

SEASONALLY UPDATED MENUFAMILIES WELCOME with a SPECIAL KID’S MENU

INDOOR OR PATIO DINING

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1ST FLOOR GALLERY LOUNGE HOURSWed 3–10pm Thurs 3–10pm Fri 3-11pm Sat 10am–11pm Sun 10am–10pm

2ND FLOOR WATERFRONT DINING HOURSWed 11:30am-3pm, 4pm-9pm Thurs 11:30am-3pm, 4pm-9pm Fri 11:30am-3pm, 4pm-9:30pm Sat 10am–3pm, 4–9:30pm Sun 10am–3pm, 4–9pm

260 Capistrano Rd., Half Moon Bay | www.flavoronthecoast.com | 650-726-8000

Hours subject to change. Please call for current hours.

Dinner for 2 upstairs, cocktails for 8 downstairsor a party with 250 of your closest friends!

Have it allat FLAVOR!

PRinCeton-By-tHe-Sea

Harbor views and the freshest flavors

Flavor260 CaPistrano road / 726-8000 / flavorontheCoast.CoM

F lavor is known on the Coastside for offering up comfort food with a bit of a twist. So instead of just plain mac and cheese, for example, diners can opt

to get the three-cheese variety topped with a choice of broccoli, butternut squash, roasted jalapenos or even crab and leeks—to name a few.

in close proximity to the ocean, the restaurant strives to bring more seafood into its dishes. Seafood specials often feature a line-caught king salmon, from local waters, or a fresh alaskan halibut. the restaurant boasts a large local following since opening its doors less than four years ago and customer favorites include the short rib, pot pies and

seafood specials. now settled into a new harbor location, Flavor uses its

downstairs as a Gallery Lounge that offers up appetizers along with craft spirits and cocktails. upstairs, diners are served from the full lunch and dinner menus and are treated to some spectacular harbor views in a comfortable setting.

to give back to the community, the restaurant currently offers a “Gift of Life appetizer” with 100 percent of the proceeds benefitting a local organization that helps children with type 1 diabetes. Flavor has also participated in many fundraisers for local groups such as Coastside Children’s Programs and Coastside Hope. eat

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PRinCeton-By-tHe-Sea

Half Moon Bay Brewing Co.390 CaPistrano road / 728-brew / hMbbrewingCo.CoM

S ituated at picturesque Pillar Point Harbor, the Half Moon Bay Brewing Co. is a casual coastal venue that has become an institution in the Half Moon Bay

area for locals and visitors alike. With its warm, wood-toned interior, expansive windows to the ocean and walls dotted with surf memorabilia, the 6,000-square-foot restaurant and bar is reminiscent of a typical California surf shack.

the Brewing Company expertly pairs a family-friendly, come-as-you-are atmosphere with a winning combination of fresh, sustainable seafood, home-brewed beers, live music and an expansive, dog-friendly patio area with blazing fire pits to keep patrons warm on the waterfront.

Behind the restaurant lies the brewery, where hand-crafted beers are piped directly to the bar, and the Mavericks Beer Garden, which is available for private events and open to the public on

AWARD-WINNING BEER & FRESH COASTAL CUISINE!

390 Capistrano Road Half Moon Bay, CA 94019 650.728.BREW hmbbrewingco.com

“Best Coastal Brewery” - Coastal Magazine

“Best Dog Friendly Restaurant in the Bay Area” - Bay Woof

“One of America’s Top Beach Bars” - Travel + Leisure Magazine

SERVING BREAKFAST SATURDAY–SUNDAY 9 TO 11:30 AM

ON-SITE BREWERY TOURS AVAILABLE BY APPOINTMENT!

sunny weekends. expert brewmaster James Costa is in charge of producing the brewery’s always-fresh selection of ales and other varieties, as well as several seasonal brews throughout the year.

Seafood is naturally a popular element of this coastal eatery’s offerings, with everything from classic clam chowder to Hawaiian-style ahi tuna poke, or the restaurant’s famed Portuguese Fisherman’s Stew, which comes from an old family recipe of one of the owners. Breakfast is served on the weekends, including Crab Cake eggs Benedict, a Breakfast Pizza featuring a house-made beer focaccia and a Chocolate Porter French toast. eat

Hand-crafted beer, fresh seafood, steaks and salads are found at this locals hangout.

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Our menu features farm-to-table foods that are hand selected daily from farms along the coast and in the Bay Area.

Monday LOBSTER NIGHT • Tuesday LOCALS NIGHT $19.95 4-COURSE MEALWednesday OSSOBUCCO NIGHT • Thursday CALABRIAN NIGHT • Friday, Saturday, Sunday LIVE MUSIC

2810 Cabrillo Highway One North, Half Moon Bay | 650.560.8858 | viaunorestaurant.com

To Italians, a meal is more than just food, it’s an experience,an event to be remembered and shared with family & friends.shared with family & friends.shared with family & friends.

Wine Room availablefor parties of 20

Dog-friendly patio

HaLF Moon Bay

a new star restaurant rises on the Coastside

Via Uno2810 Cabrillo highway 560-8858 / viaunorestaurant.yCoM

V ia uno offers up the flavors of Southern italy right off of Highway 1 in Half Moon Bay. diners can choose among several fresh and flavorful

entrees from the house-made gnocchi with gorgonzola to the Shiaffittuni aspromonte made from italian sausage, peas, mushrooms, red bell pepper and tomato cream sauce. other favorites include the zucchini parmesan (the Calabria region’s twist on the eggplant classic) and the wide selection of pizzas prepared in a traditional wood-fired oven sourced from naples itself.

Many ingredients are sourced locally such as chard from “Farmer John” and the fish from Pillar Point Harbor.

the restaurant also provides a full bar, a private room for wine tasting (or other special events) and a dog-friendly patio. each night of the week highlights something different at via uno. Mondays feature a special lobster dish, tuesdays are locals’ night, Wednesdays feature osso buco and on thursdays, diners can expect Calabria inspired dishes. on weekends, live music plays for those in the restaurant to enjoy.

the restaurant is managed by Francesco d’agostino and Massimo Sarubbi, each carrying 20 years of hospitality experience with them, and as native italians, are enthusiastic about bringing the flavors of their home country to the Coastside. eat

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HaLF Moon Bay

american classics the right way

Jersey Joe’s Coastside40 stone Pine road / 726-4043 / jerseyjoesCoastside.CoM

F rom its classic Philly cheesesteaks to it’s Reuben sandwich, everything at Jersey Joe’s is made from fresh ingredients — never frozen. even the sauces and dressings used are all

made in house. Since its 2013 opening, owner don Godshall says the

Coastside location has enjoyed a steady increase in business and, after winning the 2013 Half Moon Bay Review Readers Choice award for best burger, has been selling just as many of these handcrafted beauties as the beloved cheesesteaks.

the cheesesteak is made from 8-ounces of thinly sliced rib eye and is placed directly on the grill without any extra oils. “it’s quantity and quality,” Godshall said. “it’s a relatively simple sandwich but it’s

• Bay Area Famous Cheesesteaks• Handcrafted Burgers• Kids Menu• 11 HD TVs• 11 Beers on Tap• Authentic East Coast Hoagies

40 Stone Pine Road | Half Moon Bay | 726-4043jerseyjoescoastside.com

CHOICE

2013

R E A D E R S

CHOICE

2013

R E A D E R S

WinnerFavorite New

Restaurant

Runner UpFavorite Restaurant

to Take the Kids

Runner UpFavorite American

Restaurant

HonorableMention

Best Sandwich Spot

WinnerBest Burger

got to be done right to come out right.” other popular menu items include the restaurant’s fish sandwich,

Cobb salad and assortment of hoagies. unique to the Coastside location is the restaurant’s soup of the day, which features a rotating selection of whatever is fresh and plentiful such as artichoke, corn chowder or even an avocado soup.

the restaurant also boasts 11 beers on tap — half of which are sourced from microbreweries — as well as a few dozen bottled selections. With 11 television screens on display, Jersey Joe’s serves as a great spot for sports viewing and is going to feature the nFL Sunday ticket for avid football fans to enjoy the full season. eat

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HaLF Moon Bay

the British Pub with all the fixins

Cameron’s Inn1410 Cabrillo hwy / 726-5705 / CaMeronsinn.CoM

O ne of the Coastside’s iconic landmarks, Cameron’s inn is truly a feast for both the stomach and the eyes. if you are looking for cutting edge cuisine in a

minimalist atmoshpere, keep moving. Camerson’s is all about abundance and fun. the menu overwhelms with choices running from the classic fish and chips, to bangers and mash to their signature ‘Killer’ burger. and good luck choosing a beer to go with it. there are over a dozen on tap and 60 more in bottles. (and thousands more decorating the walls). enjoy the generous portions in the game room or cozy up to the fireplace in the bar while playing some video trivia with your friends. Look for the bright red double-decker buses out front and, if you’re up for it, spend some time playing horshoes or volleyball on their spacious property. Bring the family! Good fun. Good food. Good beer. What more could you want. eat

HaLF Moon Bay

Good pizza and family fun

Round Table Pizza50 Cabrillo hwy / 726-5208 / roundtablePizza.CoM

T his Half Moon Bay pizzeria is a go-to place for families, clubs and sports teams. Management is upgrading the arcade to bring in all the classic games

making it even more fun for kids — and adults. if you are looking to catch your favorite sporting event, there are plenty of tvs that are always tuned into the local games.

Quench your thirst with one of a dozen different beers on tap or sip a glass of wine while enjoying a fresh made pizza. Quality ingredients and modest prices make it a great value for the family. its a great place to sit back and have a nice meal while the kids enjoy having fun in the arcade. the well stocked salad bar is always a favorite.

there is a private room that can be reserved for parties or team meetings as well. eat

Salad bar • beerS, wine and Soft drinkS

arcade gameS • large Screen tVS • PriVate room aVailable for PartieS

(650) 726-5208 | www.roundtablepizza.com50 cabrillo Hwy n, Half moon bay (Strawflower Shopping center)

21 BEERS ON TAP 80 BOTTLE BEERS

NEW WITH A FULL SERVICE BAR • RV CAMPING AVAILABLE

BANGERS & MASH • FISH & CHIPS • SHEPPARDS PIE & MORE

HOME OF THE AWARD WINNING CAMERON’S KILLER BURGER

CAMERON’S RESTAURANT, PUB & INN(650) 726-5705 • WWW.CAMERONSINN.COM • 1410 S. CABRILLO HIGHWAY, HALF MOON BAY

CHOICE

2013

R E A D E R S

VOTED BEST FAMILYRESTAURANT ON THE COAST

21 BEERS ON TAP 80 BOTTLE BEERS

KARAOKE FRI & SAT 9pm • HAPPY HOUR MON-FRI 3-6pm

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HaLF Moon Bay

the fish tacos are out of this world

Café Capistrano523 ChurCh street / 726-7699

C afé Capistrano serves Mexican cuisine with a Mayan flare. Chef and owner, artruo Mul, reigns from the yucatán Peninsula in Mexico. When opening his

restaurant, he wanted to introduce the flavors and food from his hometown. Mul brought in family recipes to help create the menu and specialty items. one of the most distinctive flavors found in Mayan cooking is achiote. achiote is a paste made from seeds of the annatto tree and is used in the preparation of house specialties such as cochinita pibil, which is a slow cooked pork that has been marinated in an achiote sauce with lime juice. other specialties of the house include the fish taco plate, panuchos, salbutes, poc chuc, and enchiladas. open on weekends for breakfast, offering Mayan specialties and american favorites. eat

Café capistranoMAYAN & MEXICAN CUISINE

M - F 11 AM TO 8 PM • SAT - SUN 8 AM TO 8 PM523 CHURCH ST • HALF MOON BAY • 650.726.7699

FISHTACO PLATE

fresh & lite mayan cuisine

Panuchos, a Yucatán specialty, are a favorite

at Café Capistrano.

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uncorking a world of experienceRitz sommelier wants you to enjoy what’s in the bottle

Sommelier at the Ritz-Carlton, Half Moon Bay, is among the jobs any foodie would covet. unfortunately for the rest of us, Petra Polakovicova already has the role. Fortunately, she’s willing to share her wealth of knowledge and a passion for the grape.

Polakovicova has been at the Coastside resort since March. She has worked in the food and beverage industry in San Francisco for years and is studying for her advanced Sommelier Certification from the Court of Master Sommeliers. She speaks several languages and is originally from the Slovak Republic.

She took time out recently to discuss wine, the rituals surrounding wine and her response when a customer turns up his nose at a bottle she suggests.

— Clay LambertPhotos by dean Coppola

DRINK

FOOD LOVERS

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HMBHALF MOON BAY WINERY

Half Moon Bay is a place of unrivaled beauty, nestled between the noble Santa Cruz Mountains and the powerful Pacific Ocean. Because of its geographic isolation, Half Moon Bay and the surrounding

Coastside have not changed dramatically over the years. It is truly an area time forgot - with vast expanses of colorful agriculture land, protected open spaces, unspoiled beaches and vistas and

the quaint, friendly ambiance of Main Street - and friendly and loving people.

Half Moon Bay Winery was established to honor the picturesque reputation of Half Moon Bay. The winery’s varieties - all handcrafted from North Coast grapes - recognize different aspects of the coast.

The Jos. W. Cotchett FamilyHalf Moon Bay Winery | Half Moon Bay, California

www.halfmoonbaywinery.com

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.”

- Ben Franklin

Cameron’s Inn, Half Moon BayHalf Moon Bay Wine and Cheese, Half Moon Bay

Cunha’s Country Grocery Store, Half Moon BayNorm’s Market, Pescadero

Chez Shea, Half Moon Bay New Leaf Community Market, Half Moon Bay

Sushi Main Street, Half Moon Bay

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EAT: How does one get from Slovakia to where you are now?Petra Polakovicova: a plane!

EAT: When you were a kid, what did you think you would be doing?PP: i had no idea. i wanted to work in hotels. i was always fascinated by hotels. i also wanted to go to university and be a translator. i studied english, Spanish, italian and French, so that is something i wanted to move forward with. that is kind of why i came out here. i moved to the united States when i turned 18 because i wanted to practice my english. i guess i’m still practicing.

EAT: Where does wine come into all this?PP: Wine came in when i moved here. i started to work in hotels and food and beverage. i started discovering what wine is — different regions, different geography. in school i always liked geography and history, and these two subjects are actually part of wine studies as well.

EAT: are you one of those people who can tell the difference between terroir?PP: i would hope so! it takes practice. it is part of the requirement for the test, to be able to tell where the wine comes from based on the flavor profiles and the soils.

EAT: Can anybody learn this or do you have something i don’t have?PP: i think anybody can learn it. i believe that if you want to learn something you can learn it. there are some more talented people with more trained palates. it’s like a singer. there are some singers who are better, some are not, but if you practice, you can get better. i think it’s like that with your palate. i’ve been practicing for a while, and i’m getting better and better at it.

EAT: When someone comes into navio (the restaurant at the Ritz-Carlton, Half Moon Bay) and says he wants a big, bold California

red with the sea bass, does that make you mad?PP: no, because they are paying for it, not me. the more geeky we get about things, the more we have opinions. But it’s not my job to judge people; it’s my job to give them what they want. Most of the time when i go out, i order what i want to have and what i want to drink, without worrying about the perfect pairing. Would i have cabernet with oysters? Probably not — not my style. But if it’s your cup of tea, why not?

EAT: Correct me if i’m wrong, but i think of California as being known for the big, bold fruity reds and buttery chardonnays. do you think California wine is becoming more refined?PP: yes. i think there is a big movement in winemaking style. Customers are asking for more refined styles. a lot of winemakers are going back to that style when cabernets were not 15 percent alcohol but maybe 13.5 percent.

EAT: When you talk to people staying at the resort, do you tend to be surprised at how little they know about wine or are you more surprised by how much they know?PP: it’s probably a little bit of both. i wouldn’t say i’m surprised anymore. Being in San Francisco for the last 18 years, i find that people are knowledgeable about wine.

EAT: or they think they are.PP: there is that part, too. (Laughing.) there is a group of people that is really into it. they are collectors, and it’s always fun talking to them because i learn a lot. But i also like when people come in and say, “you know what, i don’t know anything about wine. teach me.” i love sharing. that is fun. you can tell how their brains are soaking up what you are telling them.

EAT: do your friends ask you for wine advice?PP: oh, my gosh, all the time.

WouLd i Have CaBeRnet WitH oySteRS? PRoBaBLy not. But iF it’S youR CuP oF tea, WHy not?

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EAT: do you drink it or spit it out?PP: When? (Laughing.)

EAT: When you are at work?PP: Spit. i have to. i wouldn’t be able to work. When i’m studying at home, i drink. you get a little bit more when you drink the wine, but there would be no way at work, when you taste 50 wines. even tasting wines, after the 10th wine, your palate is getting tired.

EAT: Sometimes i go wine tasting and there are five glasses in front of me. do you recommend i eat a cracker or drink some water between tastes?PP: Crackers always help. if i have water between tastes, it doesn’t really clean my palate. it just makes me more hydrated. it depends also what you are drinking. if you have big heavy reds, water is not going to wash out the tannins. in general, when you go wine tasting, just enjoy it and don’t think about it too much.

EAT: is the clientele much different between the Ritz-Carlton properties in San Francisco and Half Moon Bay?PP: i would say it’s about the same. We’re not that far from San Francisco.

EAT: What do you like to drink?PP: that always changes with where i am, who i’m with. Champagne never hurts. Right now, i would probably have something nice, white, crisp. in wintertime, i would like to be by a fire with a heavier red. i like cocktails! Pinot noir is always a go-to.

EAT: People are really smitten with pinot noir. does it go with everything?PP: in a way. if you go to dinner with 10 people and everyone has a different dish, usually a lighter style of pinot can still go with the fish, sort of, and maybe go with a meat.

EAT: i wanted to ask you about your certification. you are getting an advanced certification?PP: yes, i’m sitting in September.

EAT: What does that mean?PP: a lot of study, a lot of sleepless nights. the exam has three parts. one is service, one is theory and then there is a blind tasting. the blind tasting has six wines — three reds, three whites — and you have 25 minutes to tear them apart.

EAT: i’m terrified for you.PP: Well, a lot of people are under the impression they will pick the weirdest grape varietal from, like the former Soviet union. they bring it to you and they expect that, as a master sommelier, you will know what it is. that isn’t how it works. there are more than 1,600 grape varietals in the world. i don’t think there is anyone who can tell you where every one comes from and the vintage. the Court of Master Sommeliers is looking at the classic grape varietals from the classic regions. For my level, i need to analyze it in terms of flavors, the terroir, the oak usage, final notes on a palate and then narrow it down to what i think it is. Wine is about personal preference. Sometimes i feel like we get too focused on, “oh, my god, if the sommelier likes it then i must like it.”

EAT: What about the whole ritual in the restaurant, when i have to sniff the cork and swirl the wine in the glass and taste it. i don’t know what i’m doing.PP: you only have to know if you like it.

EAT: But if i don’t like it, can i just tell the wine steward to take it away?PP: as a sommelier, if i come to you and say, “you have to have this bottle of wine, it’s the best.” and if you taste it and you don’t like it, i would not make you drink

it. But, in general, you aren’t really tasting whether you like it or not, you are tasting for flaws in the wine. is it corked? Sometimes it can be oxidized. Maybe it wasn’t stored properly.

EAT: How many bottles are flawed? How many of the bottles in the Ritz’s wine cellar are likely to be corked? is there a percentage?PP: Maybe 2 or 3 percent. When i open a bottle of wine, sometimes there is air in the bottle and the cork kind of pops out. you can smell it a little bit. if i smelled that, i would tell you the wine is corked. i’m not here to serve you something just because you bought it.

EAT: and what if some blowhard like me said it was corked and in your professional opinion it wasn’t? Would you argue with me?PP: absolutely not. everyone has a different philosophy, but to me, i want you to be happy and drink what you want. if you feel that it’s wrong on first impression, you are not going to feel any differently when you finish the bottle — and then you never come back.

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Pillar Point Harbor abounds with seafood choices

anyone looking for the best and freshest seafood in the Bay area needs to look no further than Pillar Point Harbor. a veritable seafood smorgasborg is available daily from the fishermen hawking their latest catch of the day.

on most given days, a shopper can find the staples for a tasty seafood dinner, like salmon, crab or cod. or sometimes more exotic fare is also for sale, like octopus or bulk squid.

don Marshall, owner of the “Janet e” fishing boat, offered to help give some tips on what fish is available when. He said Pillar Point Harbor was in his mind the easiest and best harbor in northern California for selling fish off the docks.

Finding a good price for fish really comes down to timing. the online app Fishline provides a free listing of what fish are available at a selection of different boats at the harbor. More up-to-date information is often jotted down on a whiteboard at the harbor patrol office in front of the Johnson Pier.

— Mark noack

From the sea to your supper

FOOD LOVERS

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Salmonthe nutrient-rich pink salmon is always in big demand on the Coastside and everywhere else. Regarded as both a superfood and a delicacy, fresh-caught ocean salmon will generally fetch a higher price at market, depending on the stock. Making a dish around salmon is never a problem because the meat usually packs a delightful taste on its own.

When to find it: Salmon season opens each year in april and runs through September, but that doesn’t mean it’s always available. this year’s catch was particularly low.

Price: usually around $10 to $12 per pound, but if there’s a glut that price can drop to $8 or less.

Ways to eat: a fillet is good on its own — just season, grill and eat. it’s tasty however you want to prepare it. Just whatever you do, don’t overcook it!

Fresh salmon doesn't need a lot of help to taste fantastic. Try it lightly grilled and placed on a bed of avacado and greens.

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Open 6 days a week • Closed Mondaywww.creeksidesmokehouse.com • 280 Ave. Alhambra, El Granada • (650) 712-8862

Just across the Highway from Pillar Point Harbor

AWARD WINNING SMOKED FISHSALMON ALBACORE STURGEON

Smoked Salmon JerkySix varieties of Smoked Cheese

Unique Smoked Butter

S M O K E D F I S H A N D S E A F O O D S P E C I A L T I E S

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Look for us

Smoked Albacore

Cold Smoked Salmon

Salmon Salad

Salmon Jerky

TRY OUR SMOKED BUTTER!

Featured in Food & Wine Magazine and

Food Network’s Series “Chopped.”

So many ways to enjoy it!

CreeksideSmokehouse3_EAT14.indd 1 7/17/14 1:57 PM

Dungeness craba true highlight of the Coastside, crab season opens each year to much fanfare. the tasty crustacean is generally the big seller of the winter months when many other fish are out of season or unavailable. Before big holidays like thanksgiving or Christmas, you can expect a long line of buyers snaking around any boat with a fresh stock of crab. But even out of season, many fishing boat stockpile crab in holding tanks to sell during the spring months or later. there are limitless ways to prepare crab, but most popular way to have the crustacean is just boiling or steam it.

When to find: Crab season starts in november, but the early months are often susceptible to a pricing strike by fishing boats.

Price: usually sold between $4.50 a pound to $8 a pound.

Ways to eat: Cioppino, crab cake, crab cocktail. the most popular way is to steam or boil the entire crab and then serving it with lemon or butter.

While simply cooking, cracking and dipping in butter is the most popular preparation, crab cakes can be a tasty alternative.

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Open 6 days a week • Closed Mondaywww.creeksidesmokehouse.com • 280 Ave. Alhambra, El Granada • (650) 712-8862

Just across the Highway from Pillar Point Harbor

AWARD WINNING SMOKED FISHSALMON ALBACORE STURGEON

Smoked Salmon JerkySix varieties of Smoked Cheese

Unique Smoked Butter

S M O K E D F I S H A N D S E A F O O D S P E C I A L T I E S

S I N C E 2 0 0 3

Look for us

Smoked Albacore

Cold Smoked Salmon

Salmon Salad

Salmon Jerky

TRY OUR SMOKED BUTTER!

Featured in Food & Wine Magazine and

Food Network’s Series “Chopped.”

So many ways to enjoy it!

CreeksideSmokehouse3_EAT14.indd 1 7/17/14 1:57 PM

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∫ Mazzetti’s Bakery ¢Family owned and operated for 40 years

101 Manor Drive, Pacifica • 650.355.1007 • Mon-Sat 6am-7pm, Sun 6am-6pm .

Focaccia • Sourdough • dutch crutch • italian BreadS

wedding, B irthday, Specialty cakeS For all occaSionS

Butter cookieS • B iScotti • éclairS • cannoliS

crèMe puFFS • napoleonS • Much More

Our Specialty Cake is a 3-layered Derby cake filled with fresh strawberries, fresh bananas and whipped creme.

celebrating 40 Sweet years!

HAPPY HOUR SPECIALS 4 – 7 PM MON - FRI Sangria • Draft Beer • Wine by the Glass

~ Enjoy Harbor Views on our Heated Outdoor Patio ~

SUN, MON, WED, THURS 11AM – 9PMFRI, SAT SUN 11AM -10PM, CLOSED TUES

450 Capistrano Rd • Princeton-by-the-Sea 650.563.4181 • www.sevilletapas.com

Dogswelcome

on the patio

Parkingin Back

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Rich and flaky halibut is delicious with lemon, chives and bay powder.

Halibutthis deep-sea fish has a clean taste and generally requires little seasoning to be delicious. this is great fish for barbequing, baking or pairing with a simple sauce. But expect this big fish to be a little more pricy than the other seafood in stock.

When to find: June until late summer

Price: on ice, about $12 a pound. if freshly caught, expect to pay $15 a pound.

Ways to eat: Halibut doesn’t need much help to be tasty on its own. Hollandaise or teriyaki sauces are both popular pairings, but simple butter and salt is also a winning combination.

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Lingcodthis pretty but pugnacious fish is actually neither a ling or a cod. But it is a fierce carnivorous fish with a large mouth, sharp teeth and razor-like gills — “the velociraptor of fish” Marshall described. if you’re willing to take a bite, the lingcod is a tasty dish that is considered its best if eaten within an hour after it is caught. if the fish is sitting on ice, it’s generally less expensive.

When to find: Generally available from Spring to Fall.

Price: about $7 a pound if live; $5 a pound if on ice.

Ways to eat: Fish and chips – just fillet, batter and fry. it’s also popular for asian dishes like sushi or steamed with a black-bean sauce.

While lingcod will find its way into fish and chips much of the time, it can also be dressed up with a topping of diced peppers, onions and garlic.

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Coffee & Dessert on The Coastside

The Wait is Over!

www.mossbeachproductions.com

by P.H. Chow “is an exquisitely produced, high

quality pictorial that deserves a prime spot on every local or visiting customer’s

coffee table or book shelf. There is literally nothing else like it!”

Jeff Broyles, ManagerBay Book Company, Half Moon Bay

EATS MAGAZINE SPREAD.indd 1 7/15/14 11:25 AM

The mild and sturdy cod is perfect for the classic fish and chips. Though similar at heart, Pillar Point restaurants all have their own take on the Coastside mainstay.

Cod

a whole bunch of slightly different cod species are caught right offshore with names like black cod, yellow cod, china cod. this is a fish that available dependent on the weather because its often caught in the shallow waters. Most cod tastes about the same, Marshall says, but expect the color of the fish to affect the price. Bright red cod usually fetches a higher price.

When to find: Summer is the peak season, but it can also be available sporadically in winter.

Price: Fluctuates a lot in the range of $7 to $14 per pound.

Ways to eat: Fish and chips.

We look forward to serving you! 11 AM – 9 PM EVERY DAY

460 CAPISTRANO ROAD, PRINCETON-BY-THE-SEA

SILVER STAR GRILL & GALLERYC H E C K O U T T H E N E W M E N U A T

A T T H E O L D P R I N C E T O N L A N D I N G

OLD PRINCETON LANDING

Voted Favorite MusicVenue on the Coastside

Thanks for your support!

11am-2am every day • Open Sunday 9amtheoldprincetonlanding.com

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“THE COASTSIDE’S BIGGEST LITTLE MUSIC HOUSE”

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2013

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FROM THE BOAT, F/V Mr. Morgan, FARM Iacopi Farms, AND RANCH TO THE PLATE:

Local, sustainable fi sh & produce, and the popular Silver Star burger.

Hamburgerspecial sauceLettuce • TomatoGrilled onions

Thai coconut curryChili cod fi sh • Curry sauce

Ceviche Lime infused petrale sole fi shPico • AvocadoHome made tortilla chips

Saigon ba miSlow rosted porkJalapeñosCucumbersCarrotsSpicy aioli sauceCilantro sour dough roll

Hawaiian bucket Steamed riceMac saladChoice of pulled porkor Teriyaki chicken

FAMILY OWNED AND OPERATED