Charlie Ayers cooks a flat bread in Calafia's pizza oven. Photo by Claire Priestley
A cloud of flour trails behind head chef Charlie Ayers as he swiftly slides three perfectly round pizzas into a red-hot wood-burning stove that emanates heat as C...
It's nearly 10 p.m. on a Friday night and I’m immersed in a mob of excited people surrounding Palo Alto’s next big thing: CREAM, a newly-opened walk-in restaurant dedicated to the creation of ice cream sandwiches to satisfy our sweet tooth. Expanding to Palo Alto this past summer, CREAM, which now has three locations and counting in California, was an instant hit. Who knew a tiny specialized Berkeley-originating restaurant could attract a two-hour-long line every night since its opening? I certainly didn’t.
The tones of organ music in the Stanford Theater transport movie-goers back to the early days of film. In the darkness, it takes a minute to identify the organ player: dressed in a suit jacket with short tails, he sits on the stage, framed by red velvet curtains. The last song finishes with a flourish and applause ensues. The movie is scheduled to start at 7:30 p.m., and when the curtain rises, the analog clock icon on my iPhone tells me it’s right on time. No previews. No blaring announcements about cell phone use.