Tag Archives: Cupola Pizzeria

New Year’s Eve at Lark Creek restaurants, plus giveaway

Seafood at Lark Creek Blue on Santana Row in San Jose (photo credit: Lark Creek Blue Facebook page)

Seafood at Lark Creek Blue on Santana Row in San Jose (photo credit: Lark Creek Blue Facebook page)

A few restaurants operated by Lark Creek Restaurant Group are open on New Year’s Eve; highlights are below. Also, two more bits of news:

1) If you haven’t heard, a couple LCRG restaurants recently closed – Yankee Pier Larkspur and The Tavern at Lark Creek closed permanently effective Dec. 1, 2014, and Fish Story in Napa has closed but the restaurant will reopen in early spring with a ‘remodeled space and new concept’ (and possibly a new name)
2) One of my readers will win a gift card good at Lark Creek restaurants — see end of article for contest details. Happy Holidays!

• Pan-Seared Day Boat Scallops with celery root, boiled peanuts, black trumpet mushrooms, and port wine is one of the New Year’s Eve entrée choices from Chef Mark Dommen at One Market Restaurant (www.onemarket.com). The special New Year’s Eve prix fixe menu is $80/person from 6-7:30 p.m. and $130/person from 8:30-10 p.m. The menu features three courses and an amuse bouche. First course choices include hand-picked Dungeness crab (mango, avocado, citrus water) and Marin Sun Farm beef tartare (black truffle, quail egg, mitsuba). Dessert selections include Valrhona chocolate cake and California artisinal cheese plate with Redwood Hill Farm truffle tremor, Bohemian Creamery, Cowabunga, and more. Make reservations at 415.777.5577. One Market is in downtown SF at 1 Market St.

Lark Creek Blue (www.larkcreekblue.com)  is open on New Year’s Eve. Guests can enjoy the regular, full a la carte menu created by Chef de Cuisine Chad Ferry. Entrees include Maine lobster spaghetti “Arrabiata” with a roasted half lobster, tomato, calabrese, chiles, and basil; grilled 12-ounce Angus ribeye with ratatouille, parsley potatoes, and warm caper vinaigrette; and grilled Hawaiian swordfish with fava beans, Israeli couscous, nectarine relish, and sauteed spinach. Make reservations at 408.244.1244. Lark Creek Blue is on Santana Row in San Jose.

Cupola Pizzeria (www.cupolasf.com) is also open on New Year’s Eve. Guests can order from the regular, full a la carte menu. Small plates include warm, pulled-to-order mozzarella with lemon, brussels sprouts leaves, and olive oil; and lamb meatballs with spicy San Marzano tomato sauce, basil leaves, and pecorino. Soups include butternut squash with sage and brown butter. Pastas include lamb pappardelle, and pizzas include rapini (garlic, broccoli rabe, chili flakes, preserved lemon, Parmesan cream) and carne (housemade sausage, spicy calabrese salumi, soppresata, sweet onion). Call 415.896.5600 for reservations. Cupola is located on the 4th floor of the Westfield San Francisco Centre (845 Market St.).

CONTEST
Prize: A $75 gift card to Lark Creek Restaurants
To enter, email your name to tfatemi@gmail.com & include the words “Lark Creek giveaway.” Deadline to enter is Friday, Jan. 2, 2015 at 9 p.m.
This contest is open to readers of Tara Fatemi Walker’s Examiner.com and Santacruzfoodie.com sites. Employees of Examiner.com, and people who have won contests in the last 3 months, are not eligible for this promotion.

On Twitter? Follow me @santacruzfoodie.

Tomato festival at Lark Creek restaurants in San Jose, SF, and other Bay Area cities

Heirloom Tomato Salad with grilled shrimp addition at Lark Creek Walnut Creek

Heirloom Tomato Salad with grilled shrimp addition at Lark Creek Walnut Creek

Good news for heirloom tomato fans: September is the Heirloom Tomato Festival hosted by Lark Creek Restaurant Group and all the LCRG restaurants – including Lark Creek Blue on San Jose’s Santana Row, and Lark Creek Walnut Creek – are featuring delectable artisan tomato creations.

Even better news: there is an opportunity for one of you to win a gift card good at Lark Creek restaurants — see end of article for contest details. You can use the card during the tomato festival or at a future date.

LCRG chefs are preparing dishes made from tomatoes still warm from the garden. Restaurants will source Brandywine, Green Zebra, Yellow Marvel and Purple Cherokee heirloom varietals among others from local growers, including J+K Smith Farms. In addition, bartenders have crafted delicious heirloom tomato cocktails.
Chef Scott Wall of Lark Creek Walnut Creek has been cooking at Lark Creek for 14 years.  Of all the themed menus the restaurant does each year, the Heirloom Tomato is his favorite. “The tomatoes are so fresh and grown just miles away; (the festival) epitomizes the farm to table theory,” he shares. “As a chef, creating a menu based on these great local ingredients is almost effortless. There are so many combinations.”
For these special September dishes, Chef Scott is exclusively using tomatoes from Rose Lane Farm in Oakley. “We receive a tomato delivery four times a week. Each delivery includes tomatoes that were just picked.”  He says the farmer assures that each box is of the highest quality and sweetness.

I went to Lark Creek Walnut Creek for lunch in August, and really enjoyed the experience. I was with two other adults plus my three-year-old daughter, and the enclosed outdoor patio provided a comfortable atmosphere. We received extremely gracious, attentive service, and food standouts included fresh corn soup with pumpkin seed pesto, moist and delicious meatloaf, a savory Reuben, and a kids’ peanut-butter-and-jelly that already had the crusts removed!
Lark Creek Blue Chef de Cuisine Chad T. Ferry shares that he’s excited about this month’s festival because of “…the simple versatility of the tomato. Some take the tomato for granted, not knowing the difference between a roma and a beefsteak tomato. Heirlooms have a better, fuller flavor and we need to celebrate such a product when its at it’s peak.” Ferry encourages diners to “enjoy its simplicity and marvel at its complexity in flavors and textures.” I have dined at Lark Creek Blue twice, once for dinner and once for lunch, and each time it exceeded my expectations.

Special heirloom tomato selections will be available through the end of September 2014.

Highlights are below; see Lark Creek’s news site for links to all restaurants (including one in Southern California, in Newport Beach) and specific menus.

Food highlights
• Heirloom Tomato Salad with house-made mozzarella, balsamic dressing (see photo, which features the salad with an optional grilled shrimp addition)  from Chef Scott Wall at Lark Creek Walnut Creek (www.larkcreek.com/walnutcreek) 925.256.1234
• Grilled Swordfish- heirloom tomato and basil risotto from Chef de Cuisine Chad Ferry at Lark Creek Blue (www.larkcreekblue.com)  408.244.1244
• Pan-Seared Day Boat Scallops- tomatoes, artichokes, olive oil mashed potatoes, lobster emulsion from Chef Mark Dommen at One Market Restaurant (www.onemarket.com) 415.777.5577
• Calabrese Pizza- heirloom tomatoes, ricotta, Calabrese peppers from Chef Marc Tennison at Cupola Pizzeria (www.cupolasf.com) 415.896.5600
• Brown Butter-Poached Maine Lobster- Brentwood corn, grilled romaine, Copia garden cherry tomatoes, lavender, lobster coral emulsion from Chef Scott Ekstrom at Fish Story (www.fishstorynapa.com) 707.251.5600
• Heirloom Tomato Salad- Italian peppers, cucumber, torpedo onions, green goddess dressing  from Chef Aaron Wright at Lark Creek Steak (www.larkcreeksteak.com) 415.593.4100
• P.E.I Mussels served with an heirloom tomato concasse, chipotle lime butter, from Chef Michael Dunn at Yankee Pier Lafayette (www.yankeepier.com/lafayette) 925.283.4100
• Grilled King Salmon & Heirloom Tomato Panzanella- pickled red onions, rocolla, torn sweet batard croutons, basil, watermelon from Chef Alex Marsh, Yankee Pier Larkspur (www.yankeepier.com/larkspur) 415.924.7676
• Heirloom Tomato B.L.T.- crisp Zoe’s bacon, butter lettuce, heirloom tomatoes, herb mayonnaise, toasted focaccia from Chef Heidi DiPippo at Lark Creek Grill  SFO (www.larkcreekgrill.com)  650.821.9315
• House-Made Cheese Tortellini- sweet 100’s tomatoes, smoked tomato ragout, toy-box eggplant from Chef Jonathan Hall at Parcel 104 www.parcel104.com) 408-970-6104
• Heirloom Tomato Soup- basil oil, parmesan, olive oil croutons from Chef Heidi DiPippo at Yankee Pier SFO (www.yankeepier.com/sfoairport) 650.821.8938

Selected Heirloom Tomato Cocktails

• “Tomato Haze”- smoked heirloom tomato bloody Mary- house-infused peppar vodka, pickled carrot at Lark Creek Steak (www.larkcreeksteak.com)
• “New Morning” – roasted tomato water, Hanson Brothers cucumber vodka, mezcal, simple syrup, blistered tomato garnish at One Market Restaurant (www.onemarket.com)
• “Italian Garden”- heirloom tomato juice, watermelon juice, Carpano Antica at Cupola Pizzeria (www.cupolasf.com)
• “Summer’s Bounty”- Gin, fresh watermelon juice, cherry tomatoes, basil leaves, simple syrup, lemon juice at Yankee Pier Lafayette (www.yankeepier.com/lafayette)

CONTEST
Prize: A $100 gift card to Lark Creek Restaurants
To enter, email your name to tfatemiwalker@yahoo.com and include the words “Lark Creek tomato festival.” Deadline to enter is Wednesday, Sept. 17 2014 at 8 p.m.
This contest is open to readers of Tara Fatemi Walker’s Examiner.com and Santacruzfoodie.com sites. Employees of Examiner.com are not eligible for this promotion.

 

Crab festival at Lark Creek restaurants in San Jose, SF, and other Bay Area cities

Seasonal crab salad at One Market Restaurant in San Francisco

Seasonal crab salad at One Market Restaurant in San Francisco

Attention Bay Area crab lovers: you only have 5 days left to attend the Dungeness Crab Festival hosted by Lark Creek Restaurant Group. They have added delicious, creative crab dishes to their menus, including One Market Restaurant and Lark Creek Steak in San Francisco, Yankee Pier in Larkspur, and Lark Creek Blue on San Jose’s Santana Row.

I also have an opportunity for one of you to win a gift card good at Lark Creek restaurants — see end of article for contest details. You can use the card during the last couple days of the crab festival, or at a future date.

The staff at Lark Creek’s restaurants buy live crabs, then cook and clean them, ensuring that customers receive top-quality, fresh seafood.

These selections will be available through Feb. 28, 2014. Highlights are below; see Lark Creek’s news site for links to all restaurants and special menus.

One Market Restaurant in SF: Crab salad (see photo) with hand-picked Dungeness Crab, kohlrabi, green apple, pickled mustard seed 415.777.5577
Lark Creek Steak in SF: Hand-picked Dungeness crab cake with watercress, shaved fennel, citrus vinaigrette  415.593.4100
The Tavern at Lark Creek in Larkspur: Wood Oven Roasted & Cracked Dungeness Crab, Brussels sprouts, marble potatoes, lemon, drawn butter 415.924.7766
Yankee Pier in Larkspur: Dungeness Crab Montecato Crostini with spring beans, meyer lemon, mint, radish & arugula 415.924.7676
Lark Creek Walnut Creek in Walnut Creek: Chili and Garlic Roasted Dungeness Crab 925.256.1234
Cupola Pizzeria in SF: Hand-picked Dungeness Crab Salad with Armenian cucumber slaw, black lemon, salmon roe, micro cilantro 415.896.5600
Lark Creek Blue in San Jose: Saffron Seafood Fettuccine with hand-picked Dungeness crab, clams, mussels, rock shrimp, saffron fennel sauce, herbed bread crumbs 408.244.1244

On Twitter? Follow me @santacruzfoodie.

CONTEST
Prize: A $75 gift card to Lark Creek Restaurants
To enter, email your name to tfatemiwalker@yahoo.com and include the words “Lark Creek crab festival.” Deadline to enter is Wed. Feb. 26, 2014 at 9 p.m.
This contest is open to readers of Tara Fatemi Walker’s Examiner.com and Santacruzfoodie.com sites. Employees of Examiner.com and contest winners from the last 60 days are not eligible for this promotion.

Celebrate lamb during March 2013 at Lark Creek restaurants in San Jose, SF, & other Bay Area cities

Marin Sun Farm Lamb Duo of Loin and Shoulder at Lark Creek Steak

Marin Sun Farm Lamb Duo of Loin and Shoulder at San Francisco’s Lark Creek Steak

If you’re a lamb fan, you have 11 remaining days to participate in this fun event: during March 2013, Lark Creek Restaurant Group is partnering with the American Lamb Board to bring unique spring lamb dishes at seven of its Bay Area locations. These selections, made from lamb that is fresh and sourced directly from local farms, will be available through the end of March.

  • Thinly Sliced Lamb Tongue served with lamb’s lettuce, Asian pear, and puffed quinoa from Chef/Partner Mark Dommen at One Market Restaurant in San Francisco, 415.777.5577 (I have sampled Chef Dommen’s food at a festival; it was truly divine)
  • Marin Sun Farm Lamb Duo of Loin and Shoulder (see photo above) served with brioche, almonds, roasted cauliflower, and a pomegranate glaze from Chef Ismael Macias at San Francisco’s Lark Creek Steak, 415.593.4100
  • Moroccan Lamb Meatballs served with crispy spearmint, chickpea hummus, and tomato sauce from Chef Aaron Wright at The Tavern at Lark Creek in Larkspur, 415.924.7766
  • Slow Roasted California Leg Of Lamb Sandwich served with arugula and sundried tomato mint relish from Chef/Partner Scott Wall at Lark Creek Walnut Creek, 925.256.1234
  • Lamb Polpette with pecorino and a spicy tomato sauce from Chef Marc Tennison at Cupola Pizzeria  in San Francisco, 415.896.5600
  • Spiced Lamb Carpaccio with roast peppers, feta cheese, kalamata olives, cumin scented breadstick, and micro arugula from Chef Chad Greer at Lark Creek Blue on Santana Row, 408.244.1244 (I had a fabulous, memorable meal at this restaurant in January; read about a few of the dishes and see one photo in this article)
  • Braised Spring Lamb Shoulder Panini with house made hummus, spicy harissa aioli, and preserved lemon from Chef Jonathan Hall at Parcel 104 in Santa Clara, 408.970.6104.

Learn more about the American Lamb Board at the ALB web site. You’ll find nutrition info, statistics, recipes, events for lamb lovers, and more.

Follow me on Twitter @santacruzfoodie.