One of the finest Italian meals we’ve had recently was at Che Fico Parco Menlo. Che Fico
Parco Menlo is a new Italian restaurant in Menlo Park (hence the name – there is also Che Fico
in San Francisco) located in the Springline residential development along with Il Mercato di Che
Fico, the kindred Italian market selling specialty ingredients like fresh meats and produce, a
large variety of freshly prepared take-out items, including grilled and roasted meats and fresh
salads, and in the deli, sandwiches made with the incomparable Che Fico focaccia.

The meal started with an order of the focaccia. The bread arrived at the table smelling of
rosemary, accompanied by some marinara sauce. A single bite brought realization that this was
no ordinary bread, nor even an ordinary focaccia – this manna was baked crisp on the outside
and light as air on the inside, and dipped in the tangy-sweet marinara – it was heaven. One
thing I’ve learned is that kitchens who care about their bread understand that first impressions
are everything. We knew right there and then that we were in for a remarkable meal.

Next up was the Vongole en Crosta, clams baked inside a pizza crust. This item arrived at the
table, a calzone baked to golden perfection. We assumed we would simply dig in with our forks,
but our server sliced into the dough, the steam from the freshly opened crust revealing a
treasure trove of clams to which our server added the juice of one lemon and a generous drizzle
of olive oil – what drama! And the taste – our eyes rolled to the back of our skulls. Tender clams
teased out of their shells dripping with buttery sauce flavored with smoky andouille sausage –
and then the crust, to be eaten first with the clams, and then soaked in the sauce once the
clams were polished off. Honestly, between the focaccia and the clams, we didn’t think things
could get any better. But they did!

For the entrees, we ordered a pasta – the lasagna Bolognese, a good baseline for an Italian
restaurant. Needless to say, the lasagna was phenomenal with a thin but toothsome pasta with
a rich ragu, flavored with and a nutty Parmigiano-Reggiano cheese, resting on a creamy
béchamel – a classic at its finest. I am eager to return and try all of the pasta dishes – the
cavatelli with pork sausage and Meyer lemon, and the gnocchi, and the malloreddus with clams,
beans and pancetta, just to name a few.

For the next course, we ordered the Polpo Arrosto, seared octopus served with Yukon Gold
potatoes. Again, another beautiful dish, the octopus charred to perfection, sitting atop a tangy
salsa verde with the flavors of mint and basil humming in the background. Again, we need a
return visit to sample the other tempting items on the secondi menu.

I was so tempted to order a pizza just to taste; the mushroom and sausage pizza looked to be
flying out of the kitchen, clearly, the other diners knew something we didn’t – yet. There is a
huge pizza oven in the kitchen and, clearly, it is well utilized. We’d already had a taste of the
crust with the clams earlier and it was everything a pizza crust should be – not too thick, not too
thin, golden and delicately crisp. And, of course, the focaccia as well. I can only imagine that the
pizzas at Che Fico are superior. But we barely had room for dessert.

For dessert, we shared the Budino Al Cioccolato. Budino is an Italian custard and this one was
of bittersweet chocolate, generously topped with rough-chopped candied hazelnuts, drizzled
with olive oil and sprinkled with sea salt – creamy, crunchy, bitter, sweet, and salty, it was a
symphony of textures and flavors. Delightful!

Che Fico is a foodie experience not to be missed. And, like I said, there’s so much more here to
taste. I’m already planning my return visit – a table outside on the charming patio with some
cocktails, appetizers, and a pizza sounds like the perfect way to spend an afternoon with
friends. Che Fico, I’ll be back.

Che Fico Parco Menlo
1302 El Camino Real, Menlo Park, CA 94025
cheficoparcomenlo.com