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By The Peninsula Foodist

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We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac... (More)

A restaurant tucked away in a downtown Palo Alto nonprofit is reopening for the first time since COVID
Sep 29, 2022 3:29 pm
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==I Chef Julien Cellier shows staff members how to make the prosciutto sandwich that will be for sale at The Redwood at Avenidas on Sept. 27. Photo... More

What she’s drinking: Stephanie’s newfound love for mocktails
Aug 26, 2022 1:52 pm
Comments: 0 | Views: 5,234
By Stephanie Gerson

Hi everyone, I’m Stephanie and I'm writing for The Six Fifty and the Foodist this summer. I’m a college student at UCSB... More

4 years in, Bevri's quest to spread Georgian cuisine is only beginning
May 11, 2022 4:14 pm
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By Anthony Shu

==I A selection of dishes from Bevri including khinkali (bottom left), dumplings filled with beef and pork or lamb, and grilled... More

Cider House Blues: All of the Peninsula’s hard cider makers have shuttered recently. Why?
Nov 2, 2022 5:07 pm
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By Kate Bradshaw

The cider selection at the former Red Branch Cider Co. included an apple honey flavor. (Courtesy Siobhan Siddoway)

There... More

‘We’re not trying to disrupt the industry’: How a Y Combinator-backed food hall startup is bringing a ghost kitchen alternative to the Peninsula
Oct 3, 2022 11:51 am
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==I The three co-founders of Byte Kitchen in front of their San Carlos food hall, Noshery, from left: COO Quinn McKenna, CEO Divyang Arora and CTO... More

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