Pete Tittl

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    PETE TITTL: Prime Cut gets to the meat of the matter

    By Pete Tittl
    Friday, Oct 31 2014 04:00 PM

    It's all about the meat. I don't know why any vegetarian would go to Prime Cut. The real stars of the menu at this restaurant, which we last reviewed seven years ago when it moved to its current location, are centered around beef and pork, and high-quality beef and pork. You'd expect no less from a place that began as a small meat market 30 years ago, before eventually offering gourmet hamburgers and sandwiches. Outgrowing its former quarters on Stockdale Highway, the place has kept growing, evolving into a complete restaurant with more steaks, items like slow-cooked pork ribs on the weekends, oysters on the half shell and an herb-crusted salmon that is always tempting. Owners Merv and Michelle Crist have really kept this place moving in...

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    PETE TITTL: Too many are leaving this Stone unturned

    I consider Red Stone Pizza & Italian Grill to be the best restaurant in town that absolutely no one seems to know about. While chain stores just a few miles away on Rosedale Highway will cumulatively steal valuable time from patient diners...

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    PETE TITTL: Luigi's still the place to be for Saturday lunch

    It's hard to get a table for lunch at Luigi's any day of the week, but the crowd is different on Saturday. More families, college students home on breaks reconnecting with old friends, football on TV. And then there are the Saturday...

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    The Dish: It's not a crepe-shoot at consistently great cafe

    When you think of downtown breakfast spots, it's hard to overlook the 24th Street Cafe. But one low-profile gem we visited on a Sunday morning recently deserves consideration: Cafe Crepes. The small, Parisian-themed restaurant that...

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    PETE TITTL: They live to serve at cheerful Anabo's

    Have you ever gone to a restaurant that had a staff that was so joyful, so cooperative with one another that it elevates your mood and makes you glad you stopped in? That was our experience at Anabo's Cafe, a humble little breakfast and...

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    PETE TITTL: There's a lot more to love about La Costa

    Walking into the new La Costa Mariscos, you feel like a proud parent. This is a child who's grown up, struck out on his own and is on the cusp of a bright future. The family-owned restaurant, a staple of downtown for two-plus decades...

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    The Dish with Pete Tittl: Elusive ribs worth seeking out

    Reader Jon Crawford dropped us an email to recommend barbecue from the Rising Star Baptist Church on Wilson Road, across the street from Kmart. "It's semi-regular (impossible to predict) Saturday barbecue -- I drive by each Saturday to...

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    DINING OUT: The Mark continues to excel at fine dining

    A couple of friends told me they thought food was slipping to the ordinary at The Mark. Considering the extraordinary standard the restaurant set upon its debut back in 2012, I thought a return was in order. I was going to get to the...

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    The Dish with Pete Tittl: Popular NW barbecue place expands in SW

    Salty's BBQ & Catering has expanded to a second location on White Lane in what had been the Grill Hut. Seth Martinez, a trainer for the Rosedale highway location, said the menu is similar with family-style barbecue meals "but more...

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    PETE TITTL: Krush uncorks nice experience

    I went to Krush Wine Bar expecting it to be the Imbibe of Rosedale: couches, beer and wine, live music, laid-back operation. Where do I begin to list the incorrect assumptions and the toll they took on me? First off, before stopping by I...

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    PETE TITTL: Tasting Frugatti's hidden gems

    We took our neighbors Lawrence and Penny to Frugatti's, and Lawrence gave me his philosophy on ordering food in restaurants: Ask the waiter or waitress what they'd recommend. "Sometimes they'll recommend food and I ask them if they've...

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    PETE TITTL: Latest identity looks great on downtown cafe

    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...

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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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