Monday, December 29, 2014

101 South: Burlingame, Fattoria e Mare


Fattoria e Mare  1095 Rollins Rd./near Cadillac Way, (650) 342-4923.  L M-F, D daily, Sat-SunBr; $$-$$$.  Free parking lot adjacent.  Located out by the car dealers near Broadway and the 101 freeway, this reworking of a former club-style restaurant provides spacious and comfortable seating, plenty of booths (many are the old-fashioned Hollywood half-moon style), and white tablecloths.  The Italian menu is locally sourced and mostly organic.  Specialties include house-made charcuterie, salumi, and pasta.  My dining partner and I shared everything, and at the end of each course the plates looked like we had licked them clean—each item was that good.


beet salad at Fattoria e Mare in Burlingame, California

We started with a delicious and lovely beet salad accented with crispy quinoa and carrots and a yogurt dressing.


burrata salad at Fattoria e Mare in Burlingame, California
We followed that with a pretty burrata made seasonal with pumpkin puree and pomegranate kernels.  Grilled octopus and seafood fritto misto with aioli also sounded enticing.


Stracchino cheese pizza at Fattoria e Mare in Burlingame, California
After hearing that the light Italian Stracchino cheese used in the stuffed foacaccia al recca pizza was made with cheese from the milk of “tired Italian cows,” we ordered this unusual dish.  Made fragrant with white truffle oil, it is chewy and satisfying and I recommend adding on the optional prosciutto.  Another of these light, thin-crust pizzas that sounds particularly tasty is the calabrese sausage with padron peppers and fennel.


futuristic pizza oven at Fattoria e Mare in Burlingame, California
The pizzas are cooked in a silver-painted, futuristic-looking masonry oven with a brick floor that it is seen when entering the restaurant.


wild mushroom pappardelle at Fattoria e Mare in Burlingame, California
I am a fan of pappardelle, so we ordered that with wild mushrooms.  Fusilli a la limone with whole shrimp and a baked veal bolognese were also enticing, and though we had no room left for an entrĂ©e I plan to try the grilled whole Branzino fish next time.  Our dinner was enhanced with a glass of white 2012 Vermentino and a traditional red 2011 Barbera D’Alba from Italy.  The wine list also has many California selections.


persimmon bread pudding at Fattoria e Mare in Burlingame, California

egg nog panna cotta at Fattoria e Mare in Burlingame, California
For dessert, we enjoyed a warm, homey persimmon bread pudding and a rich, dense egg nog panna cotta.  Gelatos, sorbets, and cheeses are additional options.  I look forward to returning when stone fruits are in season and when freshly prepared zabaglione is added to the menu.  Throughout our meal, music from the 50s entertained—“Mambo Italiano,” “Volare”—along with a few more unexpected tunes.  If you time your visit for Wednesday through Saturday from 6 to 9 p.m., you’ll be treated to a live jazz performance.  A full bar serves up specialty cocktails, including Il Colosseo, which serves three and is made with brandy, dark rum, orange juice, pineapple juice, lemongrass, sweet & sour, and almond syrup. 

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images ©2014 Carole Terwilliger Meyers

11 comments:

  1. Carol your words and pictures always make me hungry. Love your description of the old-style interior with its 'half-moon' booths. Lovely.

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  2. The papardelle looks fabulous. Just the amount of wild flavor the mushrooms give it. Yummy.

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  3. Wow, everything looks delicious, and such wonderful presentation too.

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  4. All of the dishes look delicious. It sounds like an interesting restaurant to visit.

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  5. Whatever the cheese from the milk of "tired Italian cows" tastes like the pizza sounds delicious and the rest of your photos of the meal look amazing, too. I can see why your plates had a "licked clean""look!

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  6. That oven looks like something out of this Sputnik world. The pizza made me so hungry, although all the dishes were presented beautifully.

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    1. It does indeed look spaceship-like. Though I tried to find out, it is not clear why they painted it silver.

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  7. What a feast! I can see why you so highly recommend this restaurant!!

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  8. I love paparadelle with mushrooms, one of my favorites. That oven looks like a space ship, but I'm sure turns out delicious free form pizzas.

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  9. I'm so glad that you've reviewed this place. It used to be Kuleto's -- right? We've past by it a hundred times on 101 and wondered if it would be worth a try. Thanks for answering that question. Everything looks delicious.

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    1. Yes, formerly Kuleto's, and before that the Velvet Turtle!

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