The orders “to go” from our local restaurants — from casual to fine dining — are delicious. I’ve been rotating them from the likes of Lefty’s GrillJernigan’s Tap House and GrillTofanelli’s and others.

For tonight I ordered a three-course meal from Twelve 28 Kitchen: “Bucatini pasta, rich san marzano tomato sauce, pork and beef meatballs, herb ricotta, parmesan, rye gremolata, sciabica olive oil”; asparagus salad; and Meyer lemon tart. I pared it with a bottle of local wine, Avanguardia Wines Winery Premiato #EatLocal #BuyLocal #TheGreatAmericanTakeout

Author: jeffpelline

Jeff Pelline is a veteran editor and award-winning journalist - in print and online. He is publisher of Sierra FoodWineArt magazine and its website SierraCulture.com. Jeff covered business and technology for The San Francisco Chronicle for 12 years, and he was a founding editor and Editor of CNET News for eight years, among other positions. Jeff has a bachelor's degree from UC Berkeley and a master's from Northwestern University. His hobbies include sailing, swimming, and trout fishing in the Sierra.

2 thoughts on “#TheGreatAmericanTakeout”

  1. We are doing the same Jeff and I think it’s important to remember to tip the pick-up or delivery person well. Often they are doing double duty.

    1. Well said! We tipped 25 percent on our “curbside” pickup at Twelve 28 Kitchen. It was an excellent meal.

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