![]() The Open for Business Fund was a great tool for Wells Fargo to implement across the country to support small businesses, which, as you know, are the backbone of our community. Luis Gonzalez, Small Business Growth Philanthropy, Wells Fargo: We're open Sunday through Thursday from 11 to nine. And so, when the pandemic hit, it kind of took us by surprise and it's like, OK, what do we do now? August 21, yeah, was our grand opening. ![]() And we were supposed to open up last year, 2020. When we were presented with the idea of being able to have our first brick and mortar, it was something that we're like, Oh my gosh, yes. We pride ourselves on working with mostly small businesses and nonprofits to sort of tailor financing or investment around the specific needs of that entity, particularly when we're serving businesses and nonprofits that serve low-income communities. We’ll go half-and-half and let's just start doing catering.Īnthony Santana, Loan Officer, Genesis LA: They were like, hey, let's go ahead and get a taco cart. Hi! Los Taquero Mucho started off between an idea between my brother and my husband. Hopefully it’ll serve as a reminder to myself that there’s much more here to savor than just pizza.Sylvia Garcia, CEO / Co-Owner, Los TaqueroĬilantro and cebolla OK? What else can I get for you? The pandemic being scary, having your own business, not having something else to kind of fall back on really pushed us to figure it out. I can admit that even though the apple pie bread pudding the ladies at the next table had ordered smelled about as good as anything ever has.ĭespite what the building sign says, I think I’m more likely now than ever to think of this restaurant as Gusto, and not because I’m a sucker for brevity. ![]() The dish might not be an original concept, but the execution was excellent, and with the accompanying crispy potatoes and assorted berries it was a perfect portion for breakfast. And the focaccia rounds are just about the perfect texture, firm enough to support a bite but easily cut with a fork. The hollandaise’s flavor is subtler than I was expecting, but that’s praise it can easily overwhelm other components if the chef makes it too tangy. The Gusto Benedict at Pizzeria Gusto, Oct. It’s also available with pork belly, fried chicken or roasted mushrooms, with the protein of choice stacked atop poached eggs on grilled focaccia, with hollandaise sauce and spinach layered in between. Because I tend to consider having the establishment’s name attached to a menu item an endorsement, or at least a hint, I chose the Gusto Benedict with smoked salmon. While the menu rotates with some regularity, you’ll find options both sweet (like a lemon ricotta cornmeal waffle) and savory (breakfast pizza, fried chicken and biscuits with sausage gravy). The choice of fare is a little harder for good reasons. If the weather’s at all cooperative, this should easily be your first option. Wood and stone, light bulbs strung overhead, climbing plants and hanging pots of greenery and space left for trees-it’s so thoroughly atmospheric that it took me a moment to realize that the small bird chirping happily in the branches overhead was really there and not supplied by my imagination. The rear patio is instantly welcoming, sun-dappled but amply shaded and open to the elements but feeling half a world removed from the ceaseless surge of 23rd less than half a block away. It turns out that I should have been making weekend plans all this time, because an outdoor brunch at Gusto is a genuine pleasure. However, that’s not my very favorite variety of pizza, personally speaking, so despite its array of salads and small plates-as well as a truly impressive bar-I’ve only been a couple of times. ![]() If you love the Neapolitan style, this is your stop. Even its pepperoni, which was a later and somewhat begrudging addition, has a pop of sriracha honey and roasted garlic. Gusto does it extremely well, from a faithful rendition of the classic Margherita the Queen to some sensational flavor combinations: roasted chicken with apples, lamb sausage with tzatziki and one with butternut squash and roasted peppers. It specializes in Neapolitan-style pizza-superfine flour and an extremely hot oven producing a soft, chewy crust with little bubbles of char on the puffy outer ring. OKLAHOMA CITY ( Free Press) - How much importance is there in a name? I’ve only ever heard the restaurant on Walker just north of 23rd called “Gusto,” but its full name, and the sign on the building, is Pizzeria Gusto, and that tells you one area of focus … though not the whole story.
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