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Happened recently, I saw this news report but haven't been there yet:
The original at the Palo Alto Town & Country shopping center (across El Camino from Stanford) has become established as a locals' favorite in its few years open. Originally the pies had a strong European slant (things like house-made pancetta chunks and several versions with post-bake greens added), but evolved to fit the local demand. Howard Bulka himself is from Chicago. I'd describe his Palo Alto pizzas of recent years as well-made with classy crust, baked pretty dark; popular US toppings with still some Europeanoid specials and options, and a decent value in very casual, family-popular setting.
Howard Bulka made his name on the peninsula as founding chef of the high-end restaurant Marché (downtown Menlo Park), where I first experienced his cooking 12-15 years ago in several customized "gastronomic" and wine-event dinners. Even then, he leaned toward "comfort" dishes. Then a few years ago, Bulka announced he was leaving Marché (others took over the kitchen, and Marché later closed) to make, of all things, pizzas. He was serious, and he's still at it.
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