After a 2013 of anticipation, Pizzeria Delfina is finally open for business in Burlingame. This is the first foray onto the Peninsula for Craig and Annie Stoll, who will also be opening a branch early this year in Palo Alto. The menu and design elements resemble the company's two S.F. pizzerias, but the dining room size is about double the size at 80 seats. There is also a large outdoor patio. The restaurant is designed by the same architects as prior Delfina restaurants, again blending modern industrial elements with rustic wood, but this time in a more open, airy space. Ten pizzas are at the heart of the menu, ranging from the traditional margherita to pies topped with clams and hot peppers, or winter chicories and farm eggs. Start with some fresh-stretched mozzarella from the half dozen antipasti or one of three salads, then add a vegetable like carrots roasted with cumin, ricotta, and honey to compliment the pizzas. A handful of pastas and piatti round out the savory offerings. To finish, gelato is made in-house. All wines on the list hail from Italy. Very few reservations are taken and walk-ins are highly encouraged. 1444 Burlingame Ave., Burlingame; (650) 288-1041.
Speaking of Peninsula expansion, Sancho's Taqueria of Redwood City and Palo Alto has opened a new San Carlos location. The new space on an industrial stretch of El Camino Real features high bar tables, flat screen TVs, fast-casual service, and a similar menu to the chain's other locations. Specialties include Baja-style fish tacos and burritos filled with carnitas. The expansive menu also features ceviches, enchiladas, salads, and numerous dinner offerings. Owner Adam Torres is an alum of several noteworthy high-end kitchens including Woodside's The Village Pub and San Francisco's Boulevard. 1457 El Camino Real, San Carlos; (650) 591-8226.
San Jose's popular Vietnamese dessert and drink café, Bambu, has ventured north to San Mateo. The two dozen desserts on the menu are served in smoothie-style plastic cups and are based on coconut milk or flavored jellies. The "Red Bean Combo" combines red beans, taro, pandan jelly, and coconut milk, while the "Bo Dam" includes avocado, tapioca pearls, and a combination of jellies. Non-dessert drinks include tropical fruit smoothies, Vietnamese iced coffee, and milk teas. The new café includes picnic-style seating, so you can almost feel like you're enjoying dessert in the park, rather than commercial downtown. 153 South B St., San Mateo; (650) 539-3004.