It made for a substantial pizza with the big meatballs cut into slices and layered over the top. I opted to make my own pie with three ingredients ($29.75): meatballs, mushrooms and broccoli for a winning combination. La Quercia prosciutto ($29.50) is draped over a pie that gets a creamy layer from mozzarella and Parmigiana melding with a drizzle of olive oil. The pizzas are as good as ever, made with a crisp, airy crust. The golden, crunchy bread crumbs over the top were the perfect touch. Bucatini strands ($18.50) were tender yet chewy, tossed with tiger prawns in a bright basil pesto sauce. The fettuccine bolognese ($17.25) brought forth supple noodles that were wide yet thin, all coated with a meaty tomato sauce. With the ranch dressing on the side, you can add as little or as much as you want, controlling just how super-leaded you want your chopped salad to be. My husband and I chose to enjoy our meal outside on a breezy evening, starting with the chopped salad ($15.25), a crunchy mix of romaine tossed with cubes of salami, Swiss cheese, cucumber, chopped egg, and green onion. What’s more, you can even buy fresh pasta ($9), sauces ($9.50 per pint), and even frozen baked ziti ($22), manicotti ($13.95), and lasagna bolognese ($23) to take home. Not only can you enjoy the new pastas served in the dining room, but also on the pergola-covered outdoor dining area just in front of the restaurant. But now, his plans have come to fruition. Of course, those plans got pushed back with the advent of Covid. But now this popular 13-year-old Palo Alto pizzeria has added handmade pastas to its lineup, too.Ĭhef-Owner Howard Bulka had plans pre-pandemic to expand the compact kitchen ever so much to accommodate a pasta-making station. One of Town & Country Village’s most enduring restaurants is Howie’s Artisan Pizza. House-made pastas like this fettuccine bolgonese star at Howie’s Artisan Pizza.
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