+
Restaurants & Bars

Alameda Marketplace: Ching Hua out, East End Pizza in

Ruth Lafler | Dec 4, 201207:12 PM     14

Apparently the owner of Ching Hua has had it on the market (in Chinese newspapers) for a while, with no takers. Meanwhile, East End is having trouble keeping up with demand in its limited space. So Paul Manousos is partnering with Jacob Alioto (chef at Luka's) to take over the Ching Hua space, including the full liquor license.

Not surprisingly, they'll be expanding the menu to non-pizza offerings, including cocktails and bar snacks. They'll also be broadening their pizza offerings to include a 10-inch size (yay!) in addition to their standard 14-inch.

The owner of Ching Hua, who still has two other restaurants, is said to be planning a Japanese place on Piedmont Avenue.

I didn't ask Paul about the timeline -- I think we all know it's impossible to predict how smoothly a transition like this will go, and I don't know how much redecorating they're planning. I think I heard words like "casual" and "tavern" which would mean a pretty significant redo of the sleek, Asian-modern Ching Hua space.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

How to Bake Three Amazing Pies in One Morning
Guides

How to Bake Three Amazing Pies in One Morning

by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan...

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

How to Make Thanksgiving for One (or Two)
Guides

How to Make Thanksgiving for One (or Two)

by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. The key is scaling back but...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.