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NEWS
February 15, 2001
Do you like your o7 bruchetta f7 ($4.95) lightly toasted, topped with juicy quarters of Roma tomatoes, strewn with basil leaves and drenched with olive oil with just a whiff of garlic? Then go to Roman Cucina on Pacific Coast Highway at 20th Street in Sunset Beach. Brothers David and Guiseppi Roman just opened a warm, friendly o7 cucinaf7 where family is not just a word but a relationship with each other and the hungry patrons who fill the inside booths and tables and the patio with heat lamps outside.
NEWS
December 18, 2003
Michele Marr Rabbi Yossi Mentz is grinning. The third-grade teacher at the Hebrew Academy, a U.S. Department of Education Blue Ribbon School, is sitting on his desk with one foot on the floor, the other dangling above the linoleum. A Jewish Mr. Rogers with less schmaltz, more verve and more humor, Mentz is about to take his class on a 50-minute tour of what he calls the Hanukkah Factory, where each student will hear the story of Hanukkah, learn how olive oil is made and make a Hanukkah menorah to take home . On the floor in front of him, 23 girls and boys sit in a tight semi-circle at his feet.
NEWS
September 2, 2004
Doug Tabbert Walking into this new restaurant under a banner trumpeting its nascent state -- another Italian restaurant in another modest Huntington Beach strip mall -- one will soon be pleased by the casual elegance that fills this new moderately priced restaurant. After a couple pieces of complimentary bruschetta -- toast slices covered with zesty tomatoes, olive oil and basil -- and plenty of warm focaccia, astute diners will be infused with optimism.
NEWS
September 6, 2001
Mary Furr It's in the genes. Like many great cooks Sebastian Crivello learned from his mother. When he was 12 his family owned a small cafe in Palermo, Sicily. Coming to the United States in 1972 he found the Italian restaurants of Chicago to be the perfect place to improve his skills. He later went on to Santa Ana, where for 15 years he owned Bina, a cafe named for his mother. There he perfected his sauces, pastas and soups. In January seeking a climate more like Sicily, he and his bartender brother Roberto opened Crivello Ristorante Italiano on the northwest corner of Brookhurst Street and Adams Avenue.
ENTERTAINMENT
By Greer Wylder | December 28, 2011
Zubies Dry Dock in Huntington Beach will celebrate its 20th anniversary Jan. 7 by rolling prices back to 1992. Celebrate and enjoy food and drink specials all day. Zubies is a great casual dining spot for seafood, steaks, ribs, chicken, pizza and oysters served from 11:30 a.m. to 10 p.m. And for those still looking for a place to ring in the New Year, the classic eatery will be open from 11:30 a.m. to 10 p.m. and will offer a New Year's Eve...
NEWS
June 19, 2003
DINING OUT La Fontana Ristorante, a slip of a restaurant that seats 46 is in the Scott Plaza on Beach Boulevard just past Ellis Avenue. In this stretch of storefronts it's a star, a friendly place that brings the authentic taste of the northern cuisine of the Piedmont area to its devoted patrons. Owner/chef Corrado Gianotti's parents owned a small hotel in Italy where Corrado first became interest in cooking and where he attended cooking school in San Remo.
NEWS
January 6, 2005
John Volo My wife and I took my parents and brother (all in town for the holidays) to dinner at Basilico's Pasta e Vino. We signed the waiting list posted outside and braved the cold for 20 minutes before being seated inside the cozy (35-40 persons) dining room. We settled in with a round of Moretti's (an Italian beer) and a basket of warm bread before eyeballing the menu. The menu surprised me -- not a single veal entree and only one chicken dish.
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ENTERTAINMENT
By Terry Markowitz | June 19, 2013
In the days of the Ottoman Empire, Turkish cooking was considered to be among the great cuisines of the world. These days, it is likely to appear on menus featuring Mediterranean food, a mixture of Middle Eastern and Italian. GG's Bistro in the Collection on South Coast Highway in Laguna Beach is the pride and joy of the Gundogar brothers, Ragit and Bulent, and their wives, Franziska and Hande. Their food is a mixture of authentic Turkish and classic Italian, and the staff is gracious and welcoming.
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ENTERTAINMENT
By Greer Wylder | December 28, 2011
Zubies Dry Dock in Huntington Beach will celebrate its 20th anniversary Jan. 7 by rolling prices back to 1992. Celebrate and enjoy food and drink specials all day. Zubies is a great casual dining spot for seafood, steaks, ribs, chicken, pizza and oysters served from 11:30 a.m. to 10 p.m. And for those still looking for a place to ring in the New Year, the classic eatery will be open from 11:30 a.m. to 10 p.m. and will offer a New Year's Eve...
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | August 24, 2011
After 20 years as Antonello's award-winning chef, Franco Barone opened his own restaurant in 2009 with his wife, Donatella. Lots of good buzz finally brought us to Il Barone Ristorante, a pleasant bistro tucked away in the rear of a business and restaurant plaza in Newport Beach. We liked the look, size and sound level in this warm contemporary space. The entry brings you into a small waiting area with a bar. We sat in the smaller of the two dining areas, a few steps up. Attractive black mesh curtains separate the rooms.
NEWS
By Howard George | May 14, 2009
It is my hope that the Huntington Beach Independent will have the courage to print this letter, as it is an outright challenge to the parent company to tell its readers exactly what qualifies John Reger to review restaurants. To the point — what Reger knows about New York pizza wouldn’t cover a thin slice of pepperoni. He is completely unqualified to make any kind of judgment taste call on New York pizza, and I will back up that statement with hard facts. In the May 7 to 13 edition of the Independent, Reger wrote a review of New York’s Upper Crust Pizza in the Five Points Plaza, and it was rave review at that (“Bringing a slice of NYC to the area”)
ENTERTAINMENT
By John Reger | November 5, 2008
With the abundance of Italian restaurants in the Huntington Beach/Fountain Valley area, I was feeling a little guilty going to the same couple that I prefer. I decided to expand that circle and see if any new ones could enter into my regular rotation. Several people have suggested I visit Caffe Gazelle, including a reader named Barbara, who e-mailed me and said in the three times she had been there, her meals had all been excellent. With that recommendation, a few friends and I ventured over there.
NEWS
May 12, 2005
John Volo Over the last several months, many friends and acquaintances have suggested I check out Sebastiani's Italian Bistro. It wasn't, however, until I sampled their marvelous spinach and ricotta ravioli at the Taste of Huntington Beach that I was spurred into action. So on the last night of my in-laws' torturously long (just kidding) stay with us, we ventured to Sebastiani's. Tucked away in a strip mall (hint: look for the red awning) near the corner of Springdale and Warner, Sebastiani's is a tastefully appointed Italian bistro.
NEWS
January 6, 2005
John Volo My wife and I took my parents and brother (all in town for the holidays) to dinner at Basilico's Pasta e Vino. We signed the waiting list posted outside and braved the cold for 20 minutes before being seated inside the cozy (35-40 persons) dining room. We settled in with a round of Moretti's (an Italian beer) and a basket of warm bread before eyeballing the menu. The menu surprised me -- not a single veal entree and only one chicken dish.
NEWS
September 2, 2004
Doug Tabbert Walking into this new restaurant under a banner trumpeting its nascent state -- another Italian restaurant in another modest Huntington Beach strip mall -- one will soon be pleased by the casual elegance that fills this new moderately priced restaurant. After a couple pieces of complimentary bruschetta -- toast slices covered with zesty tomatoes, olive oil and basil -- and plenty of warm focaccia, astute diners will be infused with optimism.
NEWS
December 18, 2003
Michele Marr Rabbi Yossi Mentz is grinning. The third-grade teacher at the Hebrew Academy, a U.S. Department of Education Blue Ribbon School, is sitting on his desk with one foot on the floor, the other dangling above the linoleum. A Jewish Mr. Rogers with less schmaltz, more verve and more humor, Mentz is about to take his class on a 50-minute tour of what he calls the Hanukkah Factory, where each student will hear the story of Hanukkah, learn how olive oil is made and make a Hanukkah menorah to take home . On the floor in front of him, 23 girls and boys sit in a tight semi-circle at his feet.
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