Headlands Brewing heads for Lafayette
Come spring (and it can’t come soon enough), central Contra Costa County can add one more award-winning brewery, taproom and beer garden to its burgeoning craft beer trail.
Headlands Brewing Company, which has been canning and kegging its Norcal-themed beers such as Hawk Hill Hefeweizen and Pt. Bonita Pilsner since 2013, is opening a state- of-the-art facility at 3420 Mt. Diablo Boulevard in Lafayette.
Headlands will join a beer scene that currently includes Moraga’s Canyon Club Brewery, Walnut Creek’s Calicraft Brewing Company and others, with a design plan that includes a taproom with a 20-tap floating draft tower, two outdoor patios with fire pits and open landscaping.
To executive its vision, the local brewer has partnered with bar and restaurant designers Bcoop
erative and Farm League Restaurant Group. The two companies have worked together on some of the East Bay’s top beerrelated venues, from Drake’s Dealership to Arthur Mac’s Tap & Snack, both in Oakland.
For the brewery itself, they tapped HRVST Consulting LLC, which has built systems for The Bruery, Left Coast and Saint Archer. “This project is truly one of a kind,” Eric Mccormick, principal at HRVST, said in a news release. “Located behind expansive viewing windows the brewery is not only
functional, it’s a work of art.”
That location is key. Headlands will sit on the quieter stretch of Mt. Diablo Boulevard, close to the freeway and adjacent to Bonehead’s Texas BBQ and Locanda Positano. The beer program will feature small-batch ales only available at the brewery, as well as guest beers, local wines, ciders and a light food program.
Headlands Brewing Company’s beers have received medals at the Great American Beer Festival, Copa Cervezas de América, La International Beer Competition and the Good Food Awards.
Learn more at headlandsbrewing.com.
Campbell’s La Pizzeria expands
Four years after buying La Pizzeria in Campbell, the Rome-born chef and owner has branched out to a second location. Antonella Muratori- Saccani presided over the grand opening of her new restaurant in Cupertino, where her family has lived for years.
The pizzeria name belies the broad menu inspired by chef Antonella’s upbringing and training.
While both restaurants feature such Roman specialties as cacio e pepe (pasta with pecorino cheese and pepper) and fiori di zucchine (zucchini blossoms) with mozzarella and anchovy pesto, she plans to use the Cupertino restaurant as a canvas for some new dishes.
Joining the inaugural menu on Wolfe Road will be pappardelle with wild boar sauce and porcini; spicy chitarra with Manila clams and bottarga; lamb chops; and ravioli with lobster and prawns.
After years of hosting cooking classes and working as a private chef and caterer, Muratori-saccani and her husband, Luciano Saccani, got into the restaurateur side when La Pizzeria, where their son worked, went up for sale in 2016.
By purchasing the Cupertino site, they also keep this restaurant space as one devoted to authentic Italian cuisine. This previously was home to Doppio Zero, whose owners closed this location over the summer.
Antonella said owners “take a risk” with any new restaurant, especially dur
ing a pandemic. However, she added: “We really like Cupertino. Maybe this is a good opportunity.”
DETAILS >> 10088 N. Wolfe Road, Cupertino; 408-863- 0308; www.
lapizzeriacampbell.com