Nina’s Home Bakery allows those with dietary restrictions to enjoy sweet treats
Growing up with a brother allergic to peanuts, tree nuts, dairy, wheat, eggs, soy and legumes meant my family and I experimented in the kitchen quite a bit. And when it came to dessert, it was extremely hard to find a recipe that didn’t include at least one of his allergens.
Not only did we develop our own take on banana pancakes, pumpkin bread, apple crisp and more, but we also had to create recipes for the ingredients in those dishes – housemade baking powder and all-purpose flour to ensure no wheat, nuts or cross-contamination.
This week, we’re spotlighting Nina’s Home Bakery, where San Bruno resident Veronica Jones customizes orders of quick breads and cookies to fit customers’ dietary needs, including vegan, gluten-free and diabetic-friendly recipes.
We’re also highlighting another innovative small business, created by Palo Alto resident Jon Burns. Disappointed by the quality of takeaway and delivery sushi available, he created his own takeaway box, dubbed Sushi Boat, which allows for family-style build-your-own chirashi bowl meals.
Stay tasty,
Adrienne
A San Bruno home-based business makes freshly baked goods everyone can sink their teeth into
A San Bruno home bakery is whipping up treats for everyone at the table to enjoy, including ones that are vegan, gluten-free or diabetic-friendly. Founded by Veronica Jones, Nina’s Home Bakery offers customizable baked goods boasting nostalgic flavors.
A new to-go sushi concept, an oyster bar comes to Menlo Park and two eateries rebrand
- Sushi Boat, located at a CloudKitchen in Sunnyvale, is offering takeaway and delivery cardboard boats filled with sashimi, poke and toppings to build your own chirashi bowls.
- An upscale seafood restaurant specializing in oysters, martinis and housemade sourdough bread has opened in downtown Menlo Park.
- Palo Alto restaurateur Stephen Sincheck died earlier this month. He was the owner of Local Union 271 and the former Old Pro.
- A new property owner on Palo Alto’s California Avenue has pitched a six-story mixed-use project with two restaurants in the former Bank of the West space.
- Tasty Pot, a Taiwanese individual hot pot chain, recently opened in downtown Palo Alto.
- Teriyaki Madness, a fast-casual chain known for its Asian-inspired bowls, has opened a location in Sunnyvale.
- Oakland’s Don Blanc, a Korean barbecue restaurant, has expanded to Sunnyvale.
- After 40 years in Los Altos, Alotta’s Deli permanently closed May 11, with owners Mike and Joanne Mansch citing wanting to spend more time with family as the reason for their decision, according to the Los Altos Town Crier.
- Meyhouse Palo Alto is hosting a four-course winemaker dinner May 29 with Rebekah Wineburg of Quintessa.
- Zola + BarZola’s is hosting a four-course art and wine dinner Friday featuring paintings by Nathan Oliveira and wines from Mount Eden.
- ARTH, an Indian restaurant that opened in December in Cupertino, has rebranded to ERTHYA.
- Bober Tea & Coffee in Palo Alto has rebranded to TOMO Tea House and will begin to roll out new menu items, according to a recent Instagram post.
- Li’s Knife Cut Noodle, a family-owned restaurant specializing in a variety of noodles and dumplings, recently opened in San Mateo.
- San Agus Cocina & Cocktails is celebrating its five-year anniversary Friday through Sunday with food and drink specials, mezcal and tequila tastings and live music.
Dinner at Clark’s Oyster Bar
Clark’s Oyster Bar, a Texas-born chain inspired by a San Francisco seafood institution, opened last month in Menlo Park. And while it is a bit pricey, the quality is exceptionally good.
Going to an oyster bar without trying the oysters seemed like a sin, so I opted for a sampler of the oysters listed on the left side of the menu ($4.50 each), which the server said were sweeter, less briny and less fishy than the oysters listed on the right side of the menu. And for someone who hates fishy flavors, these oysters were perfect.
I tried the oysters both with its typical accompaniments – fresh horseradish, cocktail sauce, mignonette and lemon – as well as dressed with cucumber-honey vinaigrette, mint and crispy shallots ($6 each). If you prefer a punchier, more acidic flavor, I’d recommend ordering the oysters as is. If you like a more mild, aromatic sweetness and more textural contrast, the dressed oysters would be the way to go.
Next I tried the hand-cut Clark’s fries ($12), which were a spectacle to behold and a must order. Towering tall and spilling off the plate, these shoestring fries featured fried garlic chips and rosemary. Extremely crispy and well-seasoned, these fries were insanely addictive, albeit quite difficult to eat and very messy. I couldn’t figure out how to eat them with ketchup, as they would break when dipped in the thick sauce.
It might be counterintuitive to order steak at a seafood house, but I decided to order the oak-grilled prime 14-ounce rib-eye with red chimichurri, charred onion and oregano ($68). The steak was cooked and seasoned well, and the chimichurri had a nice acidity that cut through the richness of the rib-eye. And while delicious, I can’t justify the $68 price tag.
At the urging of our server, I hesitantly ordered the butterscotch pot de creme with oat cookie crumble and whipped creme fraiche ($14). He insisted it was the best dessert on the menu, but I was dubious, as profiteroles and Basque cake sound more appealing to me. I’m very glad I listened, and I’d urge you to order the butterscotch pot de creme as well.
While not all that visually stunning, the pot de creme was perfectly rich, creamy and satisfying, with a deep caramel flavor that was perfectly balanced with salt and not too sweet. The oat cookie crumble added the perfect crunch, as well as a nutty and earthy flavor, and the whipped creme fraiche added an airy and fluffy texture that lightened the dessert.
I’d gladly return to dine at Clark’s for a special occasion or during happy hour to try their hamburger and martinis. The ambiance strikingly feels like a mixture of being on a boat and at an old-timey diner, with just a hint of Boudin (as sourdough bread loaves are prominently on display).
Clark’s Oyster Bar, 780 Santa Cruz Ave., Menlo Park; Instagram: @clarksoysterbar. Open Sunday to Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m.
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