Doppio Zero, an Italian restaurant, pizzeria and bar, recently opened in downtown Campbell, and the menu has all the things you expect from a true Italian eatery, including a wealth of great pizzas, both red and white, along with fried artichokes, meatballs, grilled salmon, branzino, fresh pasta, mellanzane alla parmigiana (eggplant strata) and salads.
We loved the mortadella pizza with burrata, fresh mozzarella and pistachios, although it was very hard to choose just one pie. Next time, the caramelized figs, Prosciutto di Parma and burrata pie—although, wait, the Vesuvio, topped with yellow tomato sauce, fior di latte mozzarella, capocollo, stracciatella and shaved parmigiano Reggiano, could work just fine.
Some fritto mistos have lots of zucchini. Here, it’s all lightly battered calamari and prawns, perfectly crisp and served with two kinds of sauce: tomato and aioli.
The nectarine salad with goat cheese, arugula and pumpkin seeds was superbly fresh and dressed with a lemon, honey and thyme vinaigrette. The burrata appetizer is a standout for the truffled honey drizzle, toasted hazelnuts and the crispy slices of toast served with it.
We shared the gnocchi bathed in tomato and eggplant and topped with stracciatella and fried basil: rich and hearty, although we debated the wild boar fettucine and spinach ravioli stuffed with portobella mushrooms, too. The Brussels sprouts looked amazing, and the truffle fries went by in cloud of anticipation. Next time.
Doppio Zero is named for the double zero flour used in their pizza crusts. The chain, now with five locations, was founded by Gianni Chiloiro from Taranto, Italy, and Angelo Sannino from Naples, Italy. Pizza nirvana can be found at 220 E. Campbell Ave, Campbell; 669-300-6574; www.dzpizzeria.com.
Restaurateur Andrew Welch has successfully narrowed down his focus to ASA Los Gatos, having handed over his popular ASA Los Altos to James Ashe and Roberto Juarez, who were part of the original founding team of the Los Altos location. Going forward, it will be called ROJA, but will retain the commitment to sustainable harvesting and stellar service that ASA Los Altos has come to embody.
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“Significant life decisions are never easy, but sometimes they are necessary for continued success and to give love and attention to those who matter most,” Welch said in an email announcing the change. “I find myself stretched too thin to give the time needed to my beloved family, Restaurant Asa Los Gatos, new endeavors and the wonderful Restaurant Asa Los Altos. I personally am very excited to have a great place to go to and enjoy!”
Feeling jazzy? Bywater in Los Gatos just added live jazz on Sundays for brunch this summer, starting June 23, 1:30-4:30 p.m. Book a table in the lower garden and sip the afternoon away to live tunes.
Also in Los Gatos, DAR Restaurant and Bar continues to refine its menu, adding items like lamb riblets with pita and grilled peppers, a Moroccan sardine salad and three pasta dishes, including fresh Italian tagliatelle pasta with a slow-cooked Fellini meat sauce, and chef Esam’s version of spaghetti and meatballs, with lamb meatballs, feta cheese and marinara over tagliatelle.
On a recent visit, we were treated to an amuse bouche of cucumber, yogurt and dill—a nice refresher on a warm day on that splendid patio. Prawns in arak are served with a sauce of tomatoes and dill with arak, a liqueur with a robust licorice flavor. The standout was the pan-seared salmon over creamy mushroom risotto with dill-cucumber sauce—textural perfection. They’ve just added Sunday brunch, with items like Za’atar omelet and shakshuka.
