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Babbo Palo Alto, CA - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Babbo Palo Alto, CA

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  • Babbo Palo Alto, CA

    We were in Palo Alto this weekend for a Bar Mitzvah and ended up in our old neighborhood in Palo Alto. Babbo's is a Mediterranean Bistro in the "Farmer's Market" area of the big shopping center, next to Oakville Grocery. If you don't know Silicon Valley, this is upscale.

    The oven itself was older, and they said it was site-built about 20 years ago (clearly by an Italian American builder). The oven was nice, but it goes down hill from there. It would take quite a while to outline everything they did wrong.

    In nutshell, the oven was very cool, and there was not a good fire burning. They were cooking 5-7+ minute pizzas, and because the floor and dome were out of sync, the bottom of the pizzas were all burned (really burned). We had four and they were all the same. The pizza crew as fun to watch (in a sad way). They had hired basic minimum wage guys, who were trying hard, but didn't have a clue what they were supposed to be doing. They even dropped a couple of pizzas on the floor while we were watching -- and laughed. It was "three stooges meets Pizza Napoletana." When this much goes wrong, it's hard to even think about how well they handled to dough.

    Jay, if you are reading this, it's the how not to do it lesson. I am always telling people that they can make better pizza at home than the best restaurant in town -- and this confirms it.

    On the upside, they did a nice baked chevre in the oven that they put on a green salad. It looked great, though I didn't have it. They also put a nice dish of summer squash in an aluminum pan in the oven, and moved it to the plate when it was done.

    I guess this is my "life's too short for bad pizza" experience.
    James
    Pizza Ovens
    Outdoor Fireplaces
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