Jerry Garcia was a regular at the Larkspur branch. For the new airport locales, owner Gary Rulli imported craftsmen from Siena, Italy, to install the granite counters and glass showcases. No wait staff at this 110-seat restaurant. Thirty-something brothers Garrett and Glenn Meyers are the restaurateurs behind Flytrap and Lou's Pier 47 in San Francisco. Positively reviewed by everyone from the New York Times to Gourmet magazine.
Fries are free with every order.
Owned and operated by a family from Ramallah, Israel. Often caters lunches for Redwood City start-ups. Two brothers from Hong Kong have run the Campbell restaurant for 25 years. Co-owner Jimmy Pang expects his airport customers to be served in less than five minutes. From order to oven, pizzas are ready in four minutes flat.