FOOD FROM PAGE 24 ZIO’S
Despite the tone set by items like the Zio Sampler, the menu actually features plenty of well-composed salads, some dressed with the restaurant’s own champagne and balsamic vinegar dressings. A few, like the Italian garden salad ($4/$8) and the classic Caesar ($5/$8), are offered in both appetizer and entrée versions, while fancier tosses like the Molly (greens inventively mingled with roasted corn, sliced strawberries, red onion and feta cheese) and the Gracie are plenty big enough to make a satisfying entrée (both cost $8). The Gracie enriches mixed greens with avocado, bacon, tomato and croutons, and is full of satisfying flavors. A choice of soup or salad
precedes the generously portioned pastas, which range from the simplicity of a topping of marinara sauce and grated Parmesan ($8) to house specialties like tortelloni stuffed with shredded beef short ribs (no bones about them; $14), and a tomato sauce-free jumble of fusilli with Italian sausage, olive oil, butter, herbs and cheeses ($10). D.J. likes to pair chicken and/or shrimp with pasta, and offers creations like grilled chicken and asparagus spears over penne ($12), and grilled shrimp over fettuccine in a pungent sauce ($15). For something simple and tasty, the fettuccine alla salvia adds
a delicate undertone of sage to pasta dressed Alfredo-style ($12).
At Zio’s, man does not live by pasta alone, and there are a variety of panini, including one called “the Zio dog” since it sandwiches Italian sausage, marinara sauce and cheeses inside a toasted, garlicky roll. All panini ($7 and $8), including one stuffed with a Philly “cheese steak” filling of beef and sautéed onions, are served with a side salad or a mound of housemade potato chips. The specialty pizzas ($11 and $12), of which D.J. is particularly proud, use what the chef calls a “rustic, homestyle crust,” shaped irregularly to emphasize that your pie was crafted especially for you. Olives and artichoke hearts raise the bar on the vegetarian pizza,
while the robust Zio features a satisfying topping of pepperoni, sausage and mushrooms – and plenty of sauce and cheese. Oddly enough, D.J.’s celebrated meatballs don’t star on any of the pies, but the chef is unlikely to turn down a special request. This family-friendly eatery
offers several $5 and $6 plates for small fry, as well as a pre-6 p.m. senior menu that tops out at $5. But the most important issue is, yes, Zio’s serves desserts, and they’re sweet and rewarding, like the creamy, New York-style cheesecake ($3), and the baked to order, molten-centered chocolate cake ($6). That the Snicker Bar Cheesecake ($5) is “the original pie that eats like a candy bar” says it all. No wine or beer at present but D.J. is awaiting a license.u
The Zio Pizza includes pepperoni, sausage and mushrooms on owner Darren James’ “rustic, homestyle crust.” (Michael D. Pawlenty/SDUN)
San Diego Uptown News | June 25-July 8, 2010
25
We’re not just in the community, we’re part of it.
Cindy Lehman SVP/Branch Manager
Your business deserves a bank with strong financial resources, local ties and experienced bankers. With roots established in Hillcrest more than 25 years ago, CB&T continues to bank local business. We have the experience, strength, longevity . . . and the community connections to help you make your mark.
Congratulations to San Diego Uptown News on the success of your one year anniversary.
7/31/10 Member FDIC
Contact me at: 619.542.5068
cindy.lehman@calbt.com 3737 Fifth Avenue San Diego, CA 92103
calbanktrust.com
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