From the skin, it might look plain, however Rudolfo’s Cafe finds magnificence in simplicity. | Meals Weblog

From the skin, Rudolph’s Cafe in Pacific Grove seems rudimentary. The inside is just too – a reasonably casual mannequin.

Chef and proprietor Rudolfo Ponce prefers to let the dishes brag. They are not shy about it – recent hand-cut pasta, burrata surrounded by ripe berries, mushrooms sprinkled on high of pizza.

“We’re attempting to make seasonal menus,” explains Ponce. So he went to the farmers market to purchase greens and no matter else he may discover.

However it’s not all native, seasonal. That is good.

The pizza with salami, Calabrian chile, honey and rosemary lingers in your style buds with luscious warmth. Honey additionally imparts an natural bitterness that blends in with the natural sprigs. The salami has a spiciness that fits chile, and the rosy sauce provides depth to the sweetness of the stew.

All this in a exceptional shell, so gentle and ethereal, it achieves an ethereal really feel – each current and non-existent. It disappears into the cheese, save for the bubbly edges of the pie, producing a smoky char that rises from a nutty calm.

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Ponce makes use of silky 00 flour and grinds with slightly semolina. However the secret is a sourdough starter, which has been fermented for at the very least eight years, handed from cook dinner to cook dinner. Earlier than opening Rudolfo’s in Might 2021, he was given a prized appetizer.

The menu contains not solely pizza, however two burgers (one with out meat), possibly 10 or 12 small plates, in addition to salads and paninis. The main focus was on pasta and pizza, and even then he restricted the kitchen to 4 pink sauce and three white sauce specials.

“Most locations have lots of totally different pizzas,” Ponce stated. “Right here, we preserve it easy.”

Since opening, Rudolfo’s has turn into a backup. The restaurant rapidly caught on, though the self-made dishes raised expectations.

“It takes longer,” the chef stated. “However the Pacific Grove has been good to us.”

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