What to Eat at Gozo, Opening This WeekendBy Ruth Tobias | February 25, 2014 By Ruth Tobias | February 25, 2014
Yesterday, we filled you in on the launch of Gozo, which owners Frank Jolley IV and Dominic Valenti
plan to soft-open this weekend. (UPDATE: They're offically opening March 7.) Bringing a slice of wine country to Baker - "be it Piedmont, coastal Spain or Northern California" - the emphasis is on rustic Mediterranean-inspired cuisine served in a chill atmosphere. "We want you to be able to come in twice a week for a charred scallion-and-rabbit pizza paired with a kick-ass Sonoma Coast Pinot some 25-year-old made only 100 cases of," says Jolley. Here are just some dishes to look forward to - many of them coming from the Milan-built oven, pictured below, in which chef Nicholas Petrilli is experimenting with different woods, including oak, almond and cherry.
30 S. Broadway; 720-638-1462