Pete Tittl

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    PETE TITTL: Latest identity looks great on downtown cafe

    By Pete Tittl
    Saturday, Aug 30 2014 09:00 AM

    Mill Creek Deli, which a few years ago conquered and took over the iconic Silver Fox bar, has had a difficult time making up its mind what it wants to be. First it was a lunchtime-only sandwich shop and just as it was catching on, the closed sign went up for quite a spell. It reopened and toyed with dinner service before closing again. Then, after a death in the family, the owner put the business on the market before catching her breath and deciding to give the place another whirl, and a new name. Make that names.

    The menu we were handed when we stopped by for lunch said "Mill Creek Deli." A sign on the wall advertising a singles mixer said the event would happen at "Mill Creek's Castaway Cafe." No tie-breaker/guidance from Facebook....

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    The Dish: Kale meets kiwi in latest blends

    One of the most significant trends this summer was smoothies created by blending fruits and vegetables together, according to an article in Nation's Restaurant News. Examples include Tropical Smoothie Cafe's totally green smoothie, made...

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    PETE TITTL: Remodeling doesn't apply to the menu

    Ming's Cafe went through what looks to be an expensive renovation recently, but it stayed old school in all other ways, particularly on the menu. This is the sort of Chinese restaurant that has a section of "American" foods because there...

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    The Dish with Pete Tittl: La Costa readies for Icehouse move

    La Costa Mariscos closed its downtown location Friday in preparation for its move to the new Icehouse location this week. When the new location was announced earlier this year, the owners had considered keeping both restaurants open, but...

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    PETE TITTL: Red Brick touts fresh pizzas, fast

    Sometimes it helps to be ahead of a trend. As Boss Pizza downtown serves quick pizzas and a national chain, Pizza Rev, prepares to open in the southwest, Red Brick Pizza has been popping them out for seven years and is still going strong....

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    The Dish with Pete Tittl: What kind of wine drinker are you?

    The United States has now taken over as the largest wine market in the world, but research by Constellation Brands, a wine and beer producer and marketer, has found there are six different types of wine drinkers in the U.S. Price-driven...

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    PETE TITTL: Cafe's brunch worth getting up early for

    It's a great thing to see that after an impressive debut earlier this year, Wall Street Cafe is not sitting back and coasting. Just one look at the lunch and dinner menu currently being offered finds it riddled with red "New" labels --...

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    PETE TITTL: Downtown flavors are as big as Texas

    The development of Texas 28 must feel like a homecoming for Shawna Haddad-Byers. The 18th Street restaurant/bar occupies the same building that was home to Fishlips, a legendary downtown live music spot operated by Haddad-Byers that closed...

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    PETE TITTL: No need to catch a flight for a Bit of Germany

    Couldn’t afford a trip to Europe this summer? I’m in that club. But I can always take comfort from the transatlantic escape afforded by Bit of Germany. The restaurant is celebrating a big anniversary this year — 35 years, all at the same...

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    The Dish with Pete Tittl: Sorella stretches out

    Construction is almost finished on the free-standing building that will be the new home to Sorella Italian Ristorante in the southwest. The new yellow building on McNair Lane adjacent to the old restaurant, which shares a building with...

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    The Dish with Pete Tittl: The grain with the net gain

    A trendy new grain has emerged to challenge quinoa. It’s called Freekah, and it’s actually an ancient grain being brought back to be used in soups, salads, stews or other places where rice and quinoa are usually found. The grain,...

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    PETE TITTL: Great burgers, yes — and so much more

    Eureka! is the kind of restaurant that can be quite torturous after too many visits, kind of like 24th Street Cafe. They put new things on the menu. You try them. You love them. You have new favorites on the next visit, and after a half...

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    PETE TITTL: Vietnamese cuisine on rise

    We've had decent pho for quite some time in Bakersfield. The Vietnamese noodle soup, pronounced fuh, was introduced by the pioneer in town, Saigon on Oak Street, followed by places like Maui Pho (bonus points for referencing Hawaii!) and...

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