Pete Tittl
Pete Tittl: It's quality over quantity for lunch at Valentien
In the course of the past few years, it seems every few months I get an e-mail from a reader wondering if I’ve tried the prix fixe lunch at Valentien Restaurant & Wine Bar. Typical comment: Best value in town, a great business lunch option, a three-course meal at a value price.
Pete Tittl: P.F. Chang's goes back to Chinese basics with fresh, natural menu
I’ve never been to China but friends who have tell me the food is completely different in ways difficult to explain. I’m sure the all-purpose term “less Americanized” would suffice. A bit more on the differences came from an article on Chinese cuisine I read in Men’s Health magazine earlier this year. The writer went back to China, talked to the master chefs and tried to get their opinions on the definition of authentic Chinese cuisine.
Pete Tittl: T-Bones steaks are well-done, but sides need a little help
You can hardly go wrong in this town opening a steakhouse, especially in the southwest, which is hardly overrun by that type of restaurant. Sure, you have Tahoe Joe’s and Outback, but what about a locally owned and operated place like KC Steakhouse?
Pete Tittl: Reviewer hits the sauce at Joseph's and promises to come back for more
In my job, thankfully, people are always telling me where to go.
Pete Tittl: Tahoe Joe's a great deal for lunch — and don't forget the cheesecake
OK, so back when Outback Steakhouse hit it big across the nation, they were famous for being open for dinner only. Seems like a waste of a good opportunity to cut the overhead by turning away lunch business, but someone in the know said they could keep staffing to one full-time shift that way and not wear out the servers.
Let the famously cheap Pete Tittl save you money on dining out
They chose wisely when doling out this assignment: Create a list of the best dining values in Bakersfield.
Pete Tittl: Up for more than a brew, burger? Give BJ's breakfast a try
It is increasingly obvious to me that the NFL is bigger than its ever been in scope and popularity.
Pete Tittl: Brinks' sumptuous sandwiches easy to take for granted — but don't
There are no funeral services when a restaurant dies. Should be, but there’s not even an obits page where the demise is listed, so that friends can pay their respects.
Pete Tittl: Sandoggies hot dog stand — we have a wiener, folks!
For years, I have heard the laments of those who love a good hot dog and wish Bakersfield had its own version of Pink’s, the legendary Hollywood hot dog haunt.
Pete Tittl: Quality ingredients at Stars Celebrity Lounge take a bow
So, if you have to go downtown to buy tickets to one of the shows at Stars Dinner Theater, it might be a good idea to do what reader Lenetta Cloud did. She and her husband went to get tickets to the Marilyn Monroe show and made a lunch date out of it in the Stars Celebrity Lounge, the bar restaurant adjacent to the main room at the Chester Avenue facility.
Pete Tittl: Oildale home to the little coffee shop that could
A humble coffee shop has opened in Oildale that is a family operation with potential and a big heart.
Pete Tittl: The glory of tandoori and other great Indian dishes at Desi Cafe
Desi Café is a new Indian restaurant that’s worth getting excited about even if the staff is apologizing too often for its “work-in-progress” nature.
Pete Tittl: You'll get an earful at the Tilted Kilt — and not from the wife
Pete Tittl checks out the Tilted Kilt, where the waitresses wear costumes cut down to there and up to here. But it was his ears — not his eyes — that were under assault. If you like a loud din with dinner, this is the place to be.
Pete Tittl: Mexican food lovers should pounce on El Jaguar
Sometimes I want to adopt restaurants like a lost, cute puppy and nurture them through the tough spots. El Jaguar is really nice inside; obviously someone fixed this place up.
Pete Tittl: Minute Grill falls short of topping competition
Flame & Skewers is one of those local restaurant success stories that, like Que Pasa and Mexicali, has taken off by filling a niche and doing it well.
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