The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows.
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Michael Procopio's Latest Posts
There are so many melons one could possibly squeeze for juice, but I am currently loving Piel de Sapo. We sometimes eat it like candy at the end of our work shift when it’s in season. It’s flavor is sweet and subtle and vaguely cantaloupe-like. Apparently, it is also referred to as Santa Claus melon, because it can be stored for so long that it can sometimes keep until Christmas.
There’s an unassuming little dish we serve at our restaurant. The Greeks ask for it by its name: horta. Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.
I popped into my corner store around noon to pick up some hot sauce in order to add a little zing to my falafel wrap, but as I stood in the back aisle trying to decide between the Sriracha and Tabasco and Cholula, the desire for an altogether different kind of heat began to overtake me.
By “eat light,” I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I’ll be self-medicating with more fruits and vegetables and less bourbon.
When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons– and the pros– are of this particular piece of equipment.
I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in Minute Maid orange juice, but I didn’t have the stomach for it.