Be.stéak.a boldly opens in Campbell
“Strange time to launch,” Jeffrey Stout admitted on his Facebook page.
But his upscale steakhouse, Be. Stéak. A, had been in the works at Campbell’s Pruneyard for more than two and a half years. So, once construction and staffing were completed, the chef with Michelin roots created his first prix fixe menu and opened the doors.
For takeout only.
With coronavirus restrictions in place, even his outdoor seating will have to remain closed while patrons drive up for curbside delivery of the seven- course tasting menu that showcases the culinary team’s talents.
“I am not calling this
an ‘opening,’ but more of a friendly ‘come by and check us out,’ ” Stout wrote. “Quantities will be limited. Always thankful for your support during these troubled times as well as in ‘ normal’ times.”
“Just have to stay strong and get through to a point where things can start opening up again.”
Making the decision to open was challenging, Stout told this news organization. Just after hiring staff for outdoor dining, the new shelterin-place order was announced for Santa Clara County. “With no options left” but a kitchen stocked with ingredients, Stout said he and chef Patrick Capurro “decided to scramble and try to recover some losses.”
The name Be. Stéak. A is an American play on the Italian word for steak, “bistecca,” which on menus is typically seen as “Bistecca alla Fiorentina,” a Tuscan- style porterhouse. “I like it as it tells everything: Steak. Italian. American. Big. Bold,” he said in 2018 when announcing the concept.
Stout was the chef who led Alexander’s Steakhouse of Cupertino to a Michelin star rating for three consecutive years before heading to the Pruneyard to open the hip Orchard City Kitchen, with its emphasis on farm-to-table creativity and cocktails to match.
At Be. Stéak. A, the $85 inaugural tasting menu features yam “stones” with truffled crema and fennel pollen; smoked clam croquette with prosciutto; Caesar salad with endive and little gem lettuces, anchovy-pepper dressing, Grana Padano, tea egg and hazelnuts; a cook-at-home chitarra Bolognese kit with furikake and Parmesan; filet mignon with a cognac- green peppercorn sauce; creamed leeks; and for dessert, polenta cake with grappa-macerated grapes and whipped mascarpone.
Only a limited number of dinners are available from 5:30 to 7:30 p.m. on select nights, with advance purchase a must. One day after opening, a black truffle tasting menu, for $145, had already sold out.
“These meals are as difficult to acquire as a PS5!” customer Joshua Graessley said on the restaurant’s Facebook page.
DETAILS >> 1887 S. Bascom Ave., Campbell; www.besteaka.com
Deliciously good news for East Bay Italophiles
Amore Bistrot, a new Italian eatery and market, has opened in downtown Benicia. To kick things off, Amore Bistrot will offer food to go, and will be selling items in its Italian market, including Dolce & Gabbana panettone and gift baskets for the holidays.
According to a news release, owners Massimo Biatta and Sonia Giovanazzi immigrated to Benicia from Milan this past spring, at the exact moment COVID-19 hit. They were on the last flight to the United States before the initial lock
down. After quarantine, the family began building their eatery and market, which is located inside the historic Inn at Benicia Bay.
The soft opening menu features breakfast options, like cornetto, an Italian- style croissant served plain or filled with jam or Nutella; antipasti, including burrata con insalata mista; handmade pastas, sandwiches and desserts. It also offers espresso drinks, Italian beers, wines and more.
Benicia’s small downtown dining scene has been particularly hard hit by the pandemic, with some iconic spots, like Camellia Tea Room, closing temporarily, and others, including First Street Cafe, calling it quits for good.
DETAILS >> Amore Bistrot is open from 10 a.m. to 2 p.m. daily at 145 E. D St., Benicia.
For more information, go to www.amorebistrot.com.
Erik’s Delicafe’s contest seeks ode to a sandwich
Roses are red, Violets are blue, love the Pilgrim, with extra Goo.
OK, it’s a lame effort by us, but you get the idea.
Erik’s Delicafe wants you to put your sandwich devotion in verse — for fun, for swag, for free sandwiches.
“If you have a moment or just want a distraction, pick your favorite Sandwich with Character and tell us all about it in a rhyme, poem or limerick in 60 words or less,” the company says.
The chain founded in 1973 in Scotts Valley by Erik Johnson now boasts 27 locations in the Bay Area, Santa Cruz and Monterey counties and beyond
— with an array of unusual sandwich names that date back decades.
Abbott’s Habit already rhymes. The Pot Belly, the Sea Dog, Pilgrims Progress or the Raging Bull could lend themselves to haiku. But lovers of the R.E.O. Speedwagon sandwich may want to work with more syllables. Perhaps iambic pentameter?
The winner will receive a $100 Erik’s gift card, free sandwiches, a bag of swag and have their poem featured in Erik’s email club. There will be swag for finalists.
To enter, you must be a member of the Erik’s loyalty club. The deadline for poems is Jan. 3. Find details at eriksdelicafe.com.
Alameda burger pop-up includes a gourmet Mcrib
Mcdonald’s’ Mcrib recently returned to the fast-food chain’s menu for the first time since 2012. But Smish Smash chef Vic Donado has been offering his elevated version of the barbecue-flavored pork sandwich on and off since May.
Together with partner Amy Han, Donado operates the Smish Smash burger popup out of Neptune’s in Alameda. As first reported by Eater SF, Donado crafts his burgers in the smash- style, meaning two flat, thin, crispy patties with house-made fixings and sauces.
The pop-up’s weekly menu features four smash burgers ($9-$12) — the Classic, Signature, O.G. and Diner — plus an organic fried chicken sandwich, three types of french fries ($4-$5) and banana pudding ($6.50). There is always a weekly special or two, everything from that pork-and-bacon “Mk’rib” to a Filipino longanisa-inspired burger, announced by Thursday morning via their website. Specials stay on the menu for up to two weeks.
Same- day preordering starts at noon each day. Orders can be placed at www.smish-smash. com. Time slots have been known to fill within 15 minutes, so hop online early.
Due to the rise of COVID-19, Smish Smash is no longer accepting walk-up orders. Han says people can try to order over the phone by calling Neptune’s during Smish Smash hours, but there are no guarantees.
DETAILS >> Smish Smash pops up from 5:30 to 8:30 p.m. Thursday- Saturday and until 8 p.m. Sunday at Neptune’s, 630 Central Ave., Alameda.