Borrone Market Bar carries on family name with in-house specialties 

click to enlarge Fattoria e Mare
  • courtesy Fattoria e Mare
  • Prosciutto di Parma is among the dishes Fattoria e Mare is bringing to its new restaurant in Burlingame.
After nearly 25 years, Cafe Borrone continues to be Menlo Park’s all-day neighborhood gathering spot. Now, Cafe Borrone has a new neighbor in the old Cedro space. And that new neighbor happens to stay in the Borrone family with the Borrone Market Bar, a market-restaurant hybrid with a heavy emphasis on local ingredients and items baked or butchered in-house. Prepared foods such as quiches and roast chicken, seasonal salads and slabs of fresh-baked focaccia await at the counter to bring home, especially convenient for Caltrain commuters since the station is steps away. You can also opt for the market-fresh cuisine with table service inside or out on the patio. Specialties from chef Josh Pebbles include freshly made, hand-rolled caramelle pasta stuffed with goat cheese and beet root or wild king salmon with a spring vegetable ragu. Prices range between $11 and $16 for the dozen or so starters and pastas, while three entrees average in the high $20s. Desserts are also made here with several offerings including chocolate mousse and mini fried bombolini (Italian beignets). Do note the limited hours of 3 to 9 p.m., so the restaurant is open only for dinner and late lunch.

1010 El Camino Real, Menlo Park; (650) 600-8095,


The surge of new restaurant openings continues in Burlingame with Fattoria e Mare. Locally sourced, fresh Italian cuisine is the theme here from chef-owner Pablo Estrada, an 18-year industry veteran of several acclaimed San Francisco kitchens. Seafood dishes are inspired by Venice, but much of the seafood itself is locally caught from the California coast. Most of the 24-item menu is based on small bites like poached local calamari with English peas and kaffir lime leaf, or pastas such as fideau ink tagliarini with clams, mussels, chorizo and snap peas. Pastas and charcuterie are made in-house. The compact roster of spring-inspired entrees features broiled halibut with olive tapenade and kumquat, or chicken with a grilled spring vegetable panzanella. A nightly four-course menu also is offered. The dining room veers upscale with white tablecloths, black cloth napkins and black designer wooden chairs. There is also a sleek brick-walled, tile floor bar and lounge.

1095 Rollins Road, Burlingame; (650) 342-4922,


The boba pearl milk tea trend shows no signs of stopping with the opening of Tea World in Pacifica’s Eureka Square complex. Ordering is fairly simple: choose a size, toppings like lychee or strawberry jelly, a flavor for the tea such as taro or avocado, and finally whether you want milk in the tea or not. All in all, a small size with one topping will only cost $2. For those wanting more than boba tea, Tea World also sells Mitchell’s Ice Cream from San Francisco. The shoebox-size, cheery, sky-blue-colored space has a small bench but no tables. Enjoying the tea nearby on the beach sounds like a good idea.

90 Eureka Square, Suite E, Pacifica; no phone or website

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