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Friday, October 18, 2013

Peninsula Dining Update: Tandoori Bacon-Wrapped Prawns, More High-Tech Ice Cream

Posted By on Fri, Oct 18, 2013 at 11:00 AM

Phulka tacos are part of the fusion cuisine at Redwood City's new  Broadway Masala. - FACEBOOK/BROADWAY MASALA

Redwood City's growing dining scene now has a new Northern Indian-inspired destination with a pedigree of one of the Bay Area's favorite Indian restaurant groups. Anupam Bhatia, formerly the general manager of the Amber India in Santana Row, has opened Broadway Masala in the heart of downtown. The reasonably priced menu brings both familiar and fascinating new creations to the table. Classics like butter chicken, samosas, and scallop and shrimp moilee share space with tandoori bacon-wrapped prawns, Bombay bruschetta with kaffir lime butter, and Cajun chicken tikka. For dessert, try dark and white chocolate kulfi ice cream in lollipop form. 2397 Broadway, Redwood City; (650) 369-9000.

See also: Peninsula Dining Update: Burlingame's Futuristic New Ice Creamery, More Ramen for San Mateo

Palo Alto

The third Bay Area outpost of Corner Bakery Café opened in the former Boston Market building on El Camino Real in Palo Alto. The nationwide chain started in Chicago in 1991 and now stands at 152 locations strong (the other two local outposts are in the East Bay). More than 30 are planned the next seven years in the Bay Area, with a Foster City café due in November. Order hot breakfasts or made-to-order sandwiches and salads at the counter, then your meal will be brought to you. All menu items are under $9 and never take more than five minutes to be ready (but don't call it "fast food"). Signature items include the three salad plate, the chicken pomodori panini, and cinnamon crème cake. The menu includes 100 different meal combination specials under 600 calories. 3375 El Camino Real, Palo Alto; (650) 843-0676.

Palo Alto's ice cream frenzy continues with Scoop Microcreamery in the old Haagen-Dazs space on University Avenue. Owners Cindy and Dave Somasunderam used to own a frozen yogurt shop in Princeton, New Jersey before re-locating to another college town. The show Shark Tank's talk of liquid nitrogen frozen ice cream inspired Scoop's use of liquid nitrogen to produce its small batches throughout the day. Everything is made in-house, from the vanilla extract to the buttermilk waffle cones. Opening flavors include maple-bacon crunch, raspberry-hibiscus sorbet, and bourbon-vanilla with salted caramel swirl. 203 University Ave., Palo Alto; (650) 323-1203.

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