Los Gatos, California Since1881
Taste
 (Photograph by George Sakkestad) Patrons at Campo Di Bocce in Los Gatos canenjoy food and beverages at the same timethey enjoy a game of bocce ball, says managerBen Musolf. food and a goodcourtside view By Suzanne Cristallo It's the only place in town where patrons canhold a bruschetta in one hand and roll a ballwith the other. That's Campo di Bocce in LosGatos, where people of all ages can munchfinger food and play the Italian game ofbocce. But that's not all. The University Avenuelocale also accommodates casual dining onItalian food served at intimate tables aswell as family-style dining of great plattersof meats, salads and pasta placed on longtables for large groups to serve themselves,typical of old-style North Beach restaurantsin San Francisco. "We're a membership-oriented bocce ball club,but we're open to the public," explainsmanager Ben Musolf, who started there as aserver four years ago. He says that sinceCampo di Bocce opened in 1997, the game hasexpanded to include all ages and genders.Where it used to be associated primarily witholder Italian men - who still play in leaguesthere three nights a week - the game nowappeals to a younger crowd of 25 - to50-year-olds who "find it a hot spot." They're there on crowded weekends, millingaround the hard-packed courts made of oystershell, oyster flour and sand, ardentlyclaiming a point after nudging an opponent'sball. The beauty of the game at Campo diBocce is that it can be played whileeating - either on four lanes inside what oncewas a lumberyard warehouse or on eight lanesoutside within a walled garden of grapetrellises. A special "stand-up" menu forplayers features pizzas, calamari, crispybruschetta, antipasto and fresh fruit - itemseasily handled while bowling. "On weekdays we do a lot of corporateevents," notes Musolf, who says that whilethere is a large meeting room that can bereserved for a fee, groups like to bowl as ameans of promoting team spirit. "A lot ofthem may come at 11 a.m. but are still thereat 11 p.m. It's a comfortable atmosphere." Casual diners will find lots of fresh seafoodand four meats featured at lunch and dinner,served both inside and out. All tables have aview of the playing courts. Signature dishesby chef Hector Gonzalez include a mushroomand grilled lamb risotto made with a browndemiglace sauce and crimini mushrooms ($15.95a la carte) and roasted California coastmussels and clams served in a fresh, lightSicilian-style red sauce ($11.95). Gonzalezmakes all of his salad dressings fresh dailyand offers tiramisu - the ethereal Italiancake - as a special dessert. Beer and wine areavailable. For large groups of 12 to 24 people,preordered family-style dinners include twopastas on big serving platters and afamily-sized bowl of salad. The pastasinclude penne with marinara sauce, chickenand broccoli with penne, fettuccine Alfredo,capellini pomodoro (tomato, basil and oliveoil), penne Bolognese (meatballs and sausage)and linguine with garlic and olive oil.Salads are Caesar or spinach. The cost is$17.95 per adult and $10.95 for childrenunder 12. For an additional charge, meat plattersserving 12-24 people may be added. They arechicken ($35), tri-tip ($38.50) or freshgrilled Pacific salmon ($42). For groupslarger than 24, a buffet will be set up.Rehearsal dinners and graduation parties area big part of the business. "There's so muchfood. People love it and usually end uptaking lots home," says Musolf, who adds thathe's in the business of making people happy."I'm not quite sure how I do it, but theyleave here with smiles on their faces." Campo Di Bocce is located at 565 UniversityAve., Los Gatos. Food is served Sundaythrough Thursday, 10 a.m.- 9:30 p.m. (closedat 11 p.m.), and Friday and Saturday, 10a.m.-10 p.m. (closed at midnight).Reservations are recommended. Forinformation, call 408-395-7650. |
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