![]() And then there’s The Heat of Passion, which had me at hello. Ryan’s Pisco Punch is a take on the classic Pisco Sour (pisco, lemon juice, sugar, and egg white) that uses house-made pineapple gomme syrup. Can’t get to the beach? Take a tropical break with Howie’s Mai-Tai. For the house Mai-Tai, Howie’s bartenders muddle fresh almonds with Demerara sugar to elicit an aromatic, fresh almond flavor that plays beautifully with the dark rum. Howie’s Bar Manager, Ryan, is ramping up the cocktail program slowly, presenting an approachable menu of classic cocktails with contemporary twists. What is new in the Howie’s concept is a full bar program that not only includes beer and wine, but also handcrafted cocktails. Seating is at individual tables or the long bar, which runs the length of the dining room. The interior of the restaurant is large and casual with front doors that open completely, bringing the outdoors in and giving the restaurant an airy feel. For chilly days (or evenings), overhead heaters provide warmth. About half of the patio area is covered, but tables in the open area have umbrellas to shade diners from the summer sun. The new space echoes the casual feel of the Palo Alto location, but has more outdoor seating, with the large side patio area that’s set up for year-round dining. Think of the Redwood City location as “Howie’s 2.0” - an expansion of the Palo Alto concept, according one staff member. ![]() The Palo Alto Howie’s has done well with steady business, particularly on weekends and throughout the summer when it packs out with local families. ![]() Bulka, former chef/owner of the (now closed) Marche Restaurant in Menlo Park, opened the first Howie’s Artisan Pizza in November 2009 in the Palo Alto Town & Country shopping center. ![]() Taking over the old Tarboosh spot on Jefferson Avenue, Howie’s brings chef/restaurateur Howard Bulka’s casual pizza concept to the mid-Peninsula. The Redwood City restaurant boom continues with this week’s opening of Howie’s Artisan Pizza. ![]()
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