6A half moon bay review ■ wednesday, january 28, 2015

[ Food & Drink ]

21 BEERS ON TAP 80 BOTTLE BEERS

NEW WITH A FULL SERVICE BAR • RV CAMPING AVAILABLE

BANGERS & MASH • FISH & CHIPS • SHEPPARDS PIE & MORE

HOME OF THE AWARD WINNING CAMERON’S KILLER BURGER

CAMERON’S RESTAURANT, PUB & INN(650) 726-5705 • WWW.CAMERONSINN.COM • 1410 S. CABRILLO HIGHWAY, HALF MOON BAY

CHOICE

2013

R E A D E R S

VOTED BEST FAMILYRESTAURANT ON THE COAST

CHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICECHOICE

222222222222222222222222222222222222222222222222222222222200000000000000000000000000000000000001111111111111010111111110100100100100100100100101333333333333333333333333333333333333333333333333333333333333333333333333

R E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R SR E A D E R S

VOTED BEST FAMILYVOTED BEST FAMILYRESTAURANT ON THE COASTRESTAURANT ON THE COAST

NEW WITH A FULL SERVICE BAR • RV CAMPING AVAILABLE

BANGERS & MASH • FISH & CHIPS • SHEPPARDS PIE & MORE

21 BEERS ON TAP 80 BOTTLE BEERS

NEW WITH A FULL SERVICE BAR • RV CAMPING AVAILABLE

KARAOKE FRI & SAT 9pm • HAPPY HOUR MON-FRI 3-6pm

HAPPY HOUR SPECIALS 4 – 7 PM MON - FRI Sangria • Draft Beer • Wine by the Glass

~ Enjoy Harbor Views on our Heated Outdoor Patio ~

Dogs welcome

on the patioParking in Back

WEDNESDAY–MONDAY 11AM–9PMCLOSED TUESDAY

450 Capistrano Rd • Princeton-by-the-Sea650.563.4181 • www.sevilletapas.com

Mon 4–9 pm • Tue, Wed, Thurs, and Sun 11–9 • Fri, Sat 11–midnightHarbor Village #44, 270 Capistrano Road, Half Moon Bay

~ FREE DELIVERY ~Mon–Thurs 4 pm–9 pm

Fri & Sat 11 am–MidnightSun 11 am–10 pm

FREEPersonal Size

Cheese orPeperoni

Pizza*

FREEOrder ofChickenWings*

FREE2 Liter Soda*

or or

FREEFREEFREEFREE

WITHEVERY LARGE PIZZA Choose between:

*Monday, Tuesday and Wednesday only. Offer Expires February 28, 2015

spicolipizza.com

Crabbing by day, pouring beer by nightSEAFOOD AND

CRAFT BEER FIND NEW HOME

DOWNTOWNBy Mark Noack

[ mark@hmbreview.com ]

If you want to know what the new Half Moon Bay brew pub Cowboy Fishing Co. is all about, just read the writing on the wall.

Painted on the side of the restaurant is the “Cowboy Code” — a simple set of 10 business rules: “Rule No. 1: Live each day with courage. Rule No. 2: Take pride in your work. Rule No. 3: Always fi n-ish what you start.”

A huge fan of Western fi lms, owner Tom McGuirk fi rst took those rules to heart as the mantra of his commer-cial crabbing business, also called Cowboy Fishing. For many years, McGuirk made his way like many other crab-bers, casting off in his boat, pulling up crab pots and sell-ing his Dungeness catch fresh off the docks.

But his creative spirit was revved up last year after he no-

ticed a vacant Half Moon Bay restaurant space on the mar-ket. What if, instead of selling his crab raw, he cooked it up and served it at his own pub? Why not design his own sea-food recipes to serve? Could he also run a microbrewery? Why stop there — could the space also be home to brewing classes?

When he signed the papers to buy the restaurant, Mc-Guirk might have been break-ing Rule No. 10 of the Cowboy Code: “Know where to draw the line.” Nevertheless, he was thrilled to have all the things he loved under one roof — lo-cal seafood, craft beer and his family working beside him.

“I just love it; this is all my passions,” he said. “This is just an extension of the crab-bing. It’s sharing the treasures of the Coastside.”

Partnering with his broth-er and wife, McGuirk will be juggling a lot of different roles at Cowboy Fishing, which opens for business early next month. The pub is nothing if not unique. McGuirk may be the fi rst local restaurant own-er to catch the bulk of his food supply with his own hands.

He plans to serve up whatever is in season, whether it’s crab, salmon or tuna. The workload didn’t frighten him.

“Fishing isn’t an all-day thing. You just go out for four hours and you pull up 80 pots,” he said. “It’s always go-ing to be fresh if we have it.”

In his mind, the seafood is a bit of a sideshow for the beer. A fan of craft brewing, Mc-Guirk has recruited some of the local brewing talent to sup-ply his taps. On an afternoon last week, he excitedly de-scribed a cream beer and India pale ale made by Steve Travis, an active member in Coastside brewing circles. He was also partnering up to stock beer from other established brewer-ies in the area, including Half Moon Bay Brewing Co. and El Granada-based Hop Dogma. To fi ll out his taps, McGuirk also planned to serve the less-common creations from larger Bay Area breweries.

McGuirk also hoped to oc-casionally showcase his own beer. Right behind the Cow-boy Fishing bar counter was a well-equipped brewing station with wort cauldrons, fermen-ters and kegs. It was a perfect

space for future brewing class-es, he pointed out.

His newly outfi tted pub is nearly ready for showtime. The space was formerly oc-cupied by the hamburger bis-tro Local FATT until it closed in 2013. Since taking over the spot, McGuirk and his family repainted the place, bought a new set of furniture and built a second bar for the pub. At the side of the bar, they already had a line of Cowboy Fishing merchandise ready for sale, including T-shirts and sweat-shirts.

Walking back to the kitchen, McGuirk went to work crack-ing a fridge full of crab. Soon, he said, it would be served up as crab cakes, crab ravioli, or simply as a bucket of crab legs.

“There’s something about cracking crab that just leads to conversation,” he said. “It’s a slow process, everyone’s chit-chatting and it really brings the whole table together.”

Cowboy Fishing is located at 730 Main St. in Half Moon Bay. The pub should be open early in February from 4 p.m. to 10 p.m. on Thursday and Friday and 2 p.m. to 10 p.m. on Saturday. r

[ n e w b u s i n e s s ]

Dean Coppola / Review

Tom McGuirk is blending his passions for coastal fi shing and brew-ing when he opens Cowboy Fishing in downtown Half Moon Bay.

[ a w a r d s ]

Local stout honored in Oregon

Hop Dogma in El Granada has produced a truly royal imperial stout. Just ask the professional judges at the Best of Craft Brewing Awards in Bend, Ore.

Brewery founder Dan Littlefi eld reports that Hop Dog-ma’s Fides in Fermento Imperial Stout took the gold medal in its class during awards ceremonies held over the weekend. The beer and brewery will now be featured in Draft magazine, a periodical covering the craft brew industry.

“This beer has been very popular for us and we’re very proud of it,” Littlefi eld said in an email to the Review.

Just how popular? Hop Dogma has only about a keg left at this writing, but don’t worry, Littlefi eld promises his team will be brewing it again, perhaps with a bourbon-barrel aging process this time around.

The beer will also be available at the San Francisco Beer Week gala opening Feb. 6.

Hop Dogma opened in 2013, when former teacher Lit-tlefi eld plunged into the brewing business full time. Last year, the brew pub got into some funny business — host-ing well-attended comedy nights on the coast.

— Clay Lambert

Dean Coppola / Review

Hop Dogma co-owner Dan Littlefi eld hoists one of his award-winning imperial stouts on Monday. The Coastside brewing company was recog-nized at a craft beer awards show in Oregon over the weekend.

half moon bay review ■ wednesday, january 28, 2015 7A

Bartender Abe Engel works his magicat Cameron’s Pub and Restaurant.

He created the infamous “Nate’s Nipple Milk.” Bad name, great cocktail!

2 oz. of Purissima Vodka

1 oz. coffee liqueur (Abe uses Kahlua)

2 oz. cinnamon cream liqueur(Abe uses Rumchata)

Mix ingredients with lots of ice ina cocktail shaker. Strain into amartini glass. Sprinkle withcinnamon and enjoy!

www.hmbdistillery.com

Purissima Vodka is Available at these fi ne retailers:HMB Wine & Cheese • Cunha’s Country Store • OK Liquor

More For Less • Moss Beach Coastside Market • Buri Buri LiquorsDraeger’s Markets • Hofman’s Fine Wines & Spirits

•COCKTAIL

of the MONTH

•

2015 MICHELIN GUIDERECOMMENDED

Café capistranoMAYAN & MEXICAN CUISINE

M - F 11 AM TO 8 PM • SAT - SUN 8 AM TO 8 PM523 CHURCH ST • HALF MOON BAY • 650.726.7699

FISHTACOPLATE

fresh & lite mayan cuisine

RECOMMENDED

Café capistrano

HEY MOMS...

YOU DESERVETHE BEST!

Spend your Mother’s Day atSam’s Chowder House

(we kids like it too!)

Reservations: (650) 712-02454210 N. Cabrillo Hwy, Half Moon Bay

www.samschowderhouse.com

samschowderhouse.com 4210 N. Cabrillo Hwy

(650) 712-0245

BE OURVALENTINE!

Spend Valentine’s Day atSam’s Chowder House

W i n e M e e t s A r t

L o c a t e d i n t h e c o u r t y a r d6 4 3 M a i n S t . , H a l f M o o n B a y 650.712.1635 • w w w . b a r t e r r a w i n e s . c o m

PREMIUM WINESWINE TASTING THURS-MON 12:30-6PMWINE CLUB SPECIALS

SCULPTURE & FINE ARTLOET VANDERVEEN, CHRISTOPHER M.,

OLIVE OILS

GOURMET FOODS

L o c a t e d i n t h e c o u r t y a r d6 4 3 M a i n S t . , H a l f M o o n B a650.712.1635 • w w w . b a r t e r

PREMIUM WINESWINE TATAT STING THURS-MON 12:30-6PMWINE CLUB SPECIALS

SCULPTURE & FINE ARTLOET VAVAV NDERVRVR EEN, CHRISTOPHER M.,

OLIVE OILS

GOURMET FOODS

ar oa y

r a w i n e s . c o m

40 Stone Pine Road | Half Moon Bay(650)726-4043 | jerseyjoescoastside.com

Bay Area Famous CheesesteaksAuthentic East Coast Hoagies

#1 Favorite Place for a Burger#1 Favorite Place to Take the Kids#1 Favorite Place to Watch Sports

Handcrafted

Burgers11 HD TVs

Kids Menu

Craft Beers On Tap

Big Game Day

SAVINGS!Jan. 30–Feb. 1

Save on everything you need for the ultimate party.

150 San Mateo Rd., Half Moon Bay, CA 94019www.newleaf.com | (650) 726-3110

This Sunday, February 1stJoin us for a

SUPER BOWL PARTY!$4 DRAFTS and FREE PIZZA at HALFTIME!

650.560.8858 | viaunorestaurant.com2810 Cabrillo Hwy 1 North, Half Moon Bay

[ n e w b u s i n e s s ]

New Leaf customers prove generousDuring the annual holiday food drive from Nov. 4

through Dec. 31, New Leaf Community Markets’ cus-tomers donated $39,753 at the cash register to local food banks. New Leaf contributed some matching funds.

A donation, $17,051 went to the Second Harvest Food Bank of San Mateo and Santa Clara counties, providing for 34,102 meals for local families in need.

In addition, New Leaf and Smart Chicken have donated 2,932 pounds of nutritious Smart Chicken to Second Har-vest Food Bank of Santa Clara and San Mateo counties. For every 10 pounds of product purchased at New Leaf during the month of November, one pound is donated to the food bank.

The markets are well-known for a variety of communi-ty programs. Thursdays are community days at New Leaf. Five percent of the day’s sales always benefit a local non-profit.

For more information about New Leaf’s giving pro-grams, visit www.newleaf.com.

[ b r i e f s ]

New restaurateur trades in tools for toque PIZZERIA WEST

OFFERS UP SLICES, PIES WITH

ORGANIC INGREDIENTS

By Julia Reis [ julia@hmbreview.com ]

When Dan Polchowski opened the door behind Space D at 20 Stone Pine Road, he knew he had a lot of work ahead of him. For starters, there was green shag carpet.

“It was an offi ce that had been vacant two or three years,” said the bespectacled Polchowski, donning a white T-shirt with the name Pizze-ria West emblazoned on it in red lettering. “I gutted it prob-ably 90 percent from front to back. … In all honesty, I prob-ably bit off more than I could chew, but I’m still happy.”

Polchowski renovated the offi ce space into a restaurant with his construction back-ground proving benefi cial in the process. The Peninsu-la resident grew up surfi ng on the San Mateo and Santa Cruz County coastlines, and when he decided to make the career change from con-struction to chef and pizzeria owner, Half Moon Bay was his fi rst choice.

“I love being here on the coast,” Polchowski said. “I have to be on the coast one way or another.”

Polchowski took his pas-sion for cooking and advice

from friends in the indus-try and created a place where pizza lovers can sink their teeth into New York-style thin crust by the slice or 18-inch pies. Polchowski incor-porates California-grown, seasonal, organic produce into his pizza as much as possible, listing ingredients and its source on the back of a takeaway menu.

Those ingredients, in turn, led to creations like one of Polchowski’s personal favor-ites, the Porkatarian. True to its name, it includes house-made fennel sausage and pancetta, along with wild Si-cilian oregano, soppressa-

ta, organic tomato sauce and whole milk mozzarella. There are vegetarian options as well, like the pomodoro white pie, a no-sauce option with whole

milk mozzarella, ricotta, cher-ry tomatoes and basil.

Individual slices range in price from $3 for a piece of cheese pizza to $4.25 for

those with more toppings. Whole pies cost anywhere from $19.50 to $29.50. Down the road, Polchowski expects to add salads and garlic knots

to the menu, along with beer and wine.

“My goal is to defi nitely put out the best pizza possible,” Polchowski said. r

“I gutted it probably 90 percent from front to back. … In all honesty, I probably bit off more than I could chew, but I’m still happy.”

— Dan Polchowski, Pizzeria West

owner and chef

Who wants pizza?Pizzeria West is located at 20 Stone Pine Road, Space D, in Half Moon Bay, 726-9378. Hours of operation are Tuesday through Sunday, 11:30 a.m. to 9 p.m., currently closed Mondays.

Dean Coppola / Review

Owner Dan Polchowski has opened Pizzeria West in the Stone Pine Shopping Center.

from a participating advertiser on the Food & Drink pages.Fill out, cut out and bring this in to the HMB Review, orENTER ONLINE AT HMBREVIEW.COMLook for this box on the right side of the Community page:

Congratulations to last month’s winner:GLENN KESSELMAN

NAME

ADDRESS

CITY

PHONE

EMAIL

There is no obligation to purchase. Just fi ll out the entry form or a facsimile thereof and mail or deliver to: The Half Moon Bay Review, P.O. Box 68/714 Kelly Ave., Half Moon Bay, CA 94019. Limit 1 entry per person per month. Contest winners can win once per household each calendar year. Winner will be no-tifi ed by telephone and also published in the next Dining Out. A $50 gift certifi cate will be given for a participating advertiser on the Food & Drink pages. No change will be given. Entrants must be 18 years old or older. Employees of the HMB Review, Wick Communications, employees of participating adver-tisers & their families are not eligible to win. The HMB Review reserves the right to reject any entry.

$50 GIFTCERTIFICATE

E N T E R T O W I N A

✁

Congratulations to last month’s winner: