Tony’s Table

Prawns a la Plancha being prepared at Bocadillos restaurant in San Francisco. (CBS)

Tony’s Table: Prawns A La Plancha

From Bocadillos restaurant in San Francisco.


Lobster Garlic Noodles with Bacon Dust (CBS)

Tony’s Table: Lobster Garlic Noodles With Bacon Dust

O3 Bistro & Lounge recipe from Executive Chef Joe Villanueva


Pasta with Crab

Tony’s Table: Pasta With Crab

CBS 5 Eyewitness News at Noon, January 30, 2013



Tony’s Table: La Mar’s Lomo Saltado

Ingredients 4 oz of flat iron steak cut in 3/4 inch by 2 inches 2 oz of red onions cut slices of an inch with the grain 4 oz of potato cut like French fries […]



Tony’s Table: Piperade Crab Cioppino

Tuesday’s recipe from Tony’s Table



Tony’s Table: LB Steak Gruyere Popover Recipe

Chef de Cuisine Brendy Monsada’s recipe for Gruyere Popover Serves 4 Gruyere Popover 5 eggs 1⅓ cups all-purpose flour 1⅓ cups milk 1 teaspoon salt pinch of sugar ½ teaspoon baking powder ½ teaspoon baking […]


Tony’s Table: Left Bank Brasserie’s ‘Left Bank Mussels’

Recipe from Left Bank Brasserie Menlo Park’s Chef de Cuisine Steven Catalano serves 2 Steamed Mussels 2 pounds Prince Edward Island Mussels (P.E.I.’s) 2 teaspoons virgin olive oil ¼ cup (4 ounces) Garlic Butter (see […]


Shrimp with garlic and calabrian chiles. (CBS)

Tony’s Table: Shrimp with Garlic and Calabrian Chilies

Gamberetti con Aglio e Peperoncini Calabresi (Shrimp with Garlic and Calabrian Chilies)  Recipe from District Oakland Chef Bob Cina  Serves 2 as main course or 4-6 as an appetizer 20-24 pieces 21/25 count shrimp -deveined […]


Cotechino (Italian Sausage) and Lentils from Borgo Italia in Oakland. (CBS)

Tony’s Table: New Year’s Eve Cotechino (Italian Sausage) and Lentils

New Year’s Eve Cotechino (Italian Sausage) and Lentils Recipe from Borgo Italia’s Paul Ferrari Serves 4 1 small yellow onion, diced 1 stalk celery, diced ½ carrot, diced 2 garlic cloves, minced ¼ C tomato […]