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By Tom Ragan, | December 13, 2010
NEWPORT BEACH — He's gone from one peninsula to another. It just so happens that Domenico Maurici, owner of Il Farro, an Italian restaurant on the Balboa Peninsula, was born and reared in Calabria, Italy, the region that forms the "toe" of Italy's "boot. " For the past 17 years, Maurici, who grew up on a farm, has managed to make Il Farro succeed where other restaurants have closed around him. And a lot of it, he said, has to do with a small grain called farro. The grain has special qualities, he said.
By David Carrillo PeƱaloza | April 12, 2008
NEWPORT COAST — Two innings before Allen Brown entered in the bottom of the seventh inning as the go-ahead runner at second base, he sneaked out of the Sage Hill School dugout. He went over to two friends sitting behind the backstop, where they watched the game on the grass while they ate pizza from two boxes. Brown didn’t stay long. Brown grabbed a slice and hurried back, breaking off a piece to a bench player before looking like he wanted to go back for more.
By John Reger | January 10, 2008
Though I tried as hard as I could, I could not convince my friends to order something different at a recent lunch at the Yard House. We were at the new location in Fashion Island, which opened the second week of September, and I tried to tell them they should celebrate the opening with something new. They weren’t buying it. The two have been going to different Yard House locations for years, but always seem to order the same item....
May 18, 2003
Food is always a hot topic around our house. Whether it's planning, buying, preparing, eating or cleaning, it seems like the next meal is always right around the corner. That's why I like to take cooking classes, particularly classes that specialize in quick and easy menus. So, when Sur La Table offered a "Trader Joe's Goes Fishing" class with Chef Mila, I knew I had to be in the audience. Actually, there were two Wights in the audience. My budding chef and daughter Mary Rose joined 38 other women in a quest for delicious and simple meals.
June 13, 2003
Greer Wylder Capri Blu Ristorante opened early January in an unlikely location, in former office spaces, adjacent to one of Newport's best shopping destinations: Westcliff Court on Westcliff Drive. Locals weren't used to seeing blue and white umbrellas in front of the stark building with a steel blue granite facade. It took a while to realize it was a restaurant. The interior was stripped of its office decor, and a drastic remodel transformed the space into a comfortable restaurant with a separate full bar area.
March 28, 2000
Danette Goulet COSTA MESA -- It began as a low and distant rumbling, growing louder as they neared, until they surrounded me. It was 11:45 a.m.: lunchtime for first-graders at Kaiser Primary Center. Within moments, a line snaked around the corner and out the doors of the multipurpose room into the gray morning. Students waited -- more patiently than I ever did as a child -- to pick up a plastic foam tray of various odd-shaped sections that hold the lunch de jour.
September 19, 2002
Stephen Santacroce Probably the first introduction I got to foreign cuisine was Chinese food. OK, I have to caveat that, because I grew up back East in a predominantly Italian American neighborhood where every other corner sported an Italian restaurant or pizza parlor. But we didn't consider Italian food as foreign, and for us Chinese was as exotic as it got. And I was not unique. For millions of Americans, Chinese restaurants in the 1960s offered a chance to experience something different at reasonable prices.
December 6, 2007
Where’s it at: Original Pizza, 2121 Balboa Blvd., Newport Beach, (949) 673-1451 What’s in it: Fresh dough and sauce from grandmother’s recipe from 1951 at the first place they opened outside of Boston. Pepperoni, Italian sausage, fresh bell peppers, onions, mushrooms and California black olives. Cost: $12.75 for 12 inch, $18.75 for 14 inch, $24.50 for 16 inch. Why you should order it: Steve and Robert Kalatschan’s father opened the pizza place in 1961, and it has been a peninsula institution, still run by the brothers.
By Dave Brooks | May 9, 2006
A popular Italian eatery is saying arrivederci to the Balboa Fun Zone. After almost 16 years in business, Gina's Pizza and Pastaria is leaving the restaurant in the hands of its licensee Magid Azar, who will operate under the new moniker "Azar's Gourmet Pizza." Gina's Pizza representatives said sales at the Balboa Fun Zone location have been stagnant for years, while the small chain's six other locations in Orange County were continually growing. Owner Andrew Costa said Gina's Pizza wanted to focus more on expanding and decided to no longer license the Balboa franchise.
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