The under-construction coffeehouse is not yet listed on the Peet’s website ( ).Įlsewhere in Thousand Oaks, the Persian restaurant Darband Grill ended its roughly decade-long run in February and was immediately replaced by Sadaf Restaurant, a “modern Persian cuisine” spot that also has a location in Encino. Thousand Oaks Blvd., Suite B, where it will share the North Ranch Mall parking lot with BJ’s Restaurant & Brewhouse. In the same shopping center, Peet’s Coffee looks close to opening at 3955 E. IN CASE YOU MISSED IT: Celebrity chefs to appear at The Farmhouse in Ojai Valley Identifying order-number cards include Italian phrases hand-written by Sessa’s father, Paolo Sessa, who can also be found in the kitchen. Service is order at the counter, with dishes delivered to your table by waitstaff. Exceptions include the titular tubes for penne alla Bettola, which features a tomato-based sauce described on the menu as “our secret weapon.” Cheese and charcuterie boards ($14.25-$21.25) feature many of the same imported meats and cheeses available from the deli case.ĭesserts ($10) include tiramisu, ricotta-based cheesecake and calzone with Nutella, strawberries, bananas and pastry cream. Together, they oversee a menu that includes wood-fired Neapolitan-style pizzas ($14-$22 gluten-free dough $1.50 extra), salads ($11.50-$13.75), lunchtime panini ($12.25-$12.95 gluten-free bread $1.50 extra) and entrees that range from eggplant Parmigiana ($14.50) to braised short ribs with Florentine peas ($27.50). Sessa is joined in the kitchen by head chef/manager Giana Barone, who previously worked at Cafe Firenze in Moorpark and as a private chef. The new restaurant is co-owned by Tim Braheem and executive chef Antonio Sessa, whose birthplace, Battipaglia, Italy, is indicated with a star on the map-of-Italy mural on a back wall. In Thousand Oaks, the combination bistro and deli Made in Italy marked its grand opening March 4 at what used to be Dickey’s Barbecue Pit in the North Ranch Mall. Seven Spice Kitchen is expected to open around mid- to late March. They also launched the Camarillo restaurant Sesame Garden, which is now run by a member of the family. Seven Spice Kitchen owners Paul Qi and wife Jennifer Dong previously operated Newbury Park’s Sesame Inn for nearly two decades before selling it about a year ago, Qi said. The address was vacated in 2016 when Fusion Grill moved to its new location at the Oakbrook Plaza in Thousand Oaks. The restaurant doesn’t have a website yet (2205 Michael Drive, 80).Įlsewhere in Newbury Park, a Chinese restaurant called Seven Spice Kitchen is coming to 2454 W. The business is nestled between a dry cleaners and Newbury Wine & Spirits in the Park Plaza shopping center. MORE: Pick your own organic blueberries at One Acre Farm near Camarillo Wraps start with spinach or lavash before adding lettuce, avocado, Vegenaise and diner’s choice of filling ($8.95-$9.95). Burritos and crispy tacos made with soy beef or chicken are available ($8.95), as are soft tacos featuring soy fish or shrimp ($10.95). Avocado spring rolls with house-made tamarind-cilantro sauce ($8.95) are an early hit, Suthon said.īut other cuisines get a nod, too. Soups include tom yum and tom kah ($5.95-$11.95, depending on size and whether a soy protein is added), while pad Thai ($9.95, including diner’s choice of grilled soy chicken, fish or pepper steak) can be ordered with soy shrimp for an additional $1. The dishes bear a distinct Thai influence, in keeping with the family’s ancestry. Vegan Thyme debuted March 2 with a soft-opening menu that features soy-based versions of traditional proteins, along with tofu and straight-up vegetables. And, of course, non-vegans can enjoy it, too,” Suthon said of the family’s decision to open Vegan Thyme at the same Newbury Park address where her aunt has previously operated Sushi Planet and the Thai restaurant Exotic Flame over the past decade. “You go places that might have a vegan item or two, but it’s still rare to see ones where vegans can have the whole menu to themselves. So she pitched the idea to the boss, who also happens to be her aunt. As a vegetarian who is going vegan, Gip Suthon thought making the transition would be easier if the restaurant where she works did, too.
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