Saratoga, California Since
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Dining
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food and a good courtside view 
Photograph by George Sakkestad Patrons at Campo Di Bocce in Los Gatos can enjoy food and beverages at the same time they enjoy a game of bocce ball, says manager Ben Musolf. By Suzanne Cristallo It's the only place in town where patrons can hold a bruschetta in one hand and roll a ball with the other. That's Campo di Bocce in Los Gatos, where people of all ages can munch finger food and play the Italian game of bocce. But that's not all. The University Avenue locale also accommodates casual dining on Italian food served at intimate tables as well as family-style dining of great platters of meats, salads and pasta placed on long tables for large groups to serve themselves, typical of old-style North Beach restaurants in San Francisco. "We're a membership-oriented bocce ball club, but we're open to the public," explains manager Ben Musolf, who started there as a server four years ago. He says that since Campo di Bocce opened in 1997, the game has expanded to include all ages and genders. Where it used to be associated primarily with older Italian men - who still play in leagues there three nights a week - the game now appeals to a younger crowd of 25 - to 50-year-olds who "find it a hot spot." They're there on crowded weekends, milling around the hard-packed courts made of oyster shell, oyster flour and sand, ardently claiming a point after nudging an opponent's ball. The beauty of the game at Campo di Bocce is that it can be played while eating - either on four lanes inside what once was a lumberyard warehouse or on eight lanes outside within a walled garden of grape trellises. A special "stand-up" menu for players features pizzas, calamari, crispy bruschetta, antipasto and fresh fruit - items easily handled while bowling. "On weekdays we do a lot of corporate events," notes Musolf, who says that while there is a large meeting room that can be reserved for a fee, groups like to bowl as a means of promoting team spirit. "A lot of them may come at 11 a.m. but are still there at 11 p.m. It's a comfortable atmosphere." Casual diners will find lots of fresh seafood and four meats featured at lunch and dinner, served both inside and out. All tables have a view of the playing courts. Signature dishes by chef Hector Gonzalez include a mushroom and grilled lamb risotto made with a brown demiglace sauce and crimini mushrooms ($15.95 a la carte) and roasted California coast mussels and clams served in a fresh, light Sicilian-style red sauce ($11.95). Gonzalez makes all of his salad dressings fresh daily and offers tiramisu - the ethereal Italian cake - as a special dessert. Beer and wine are available. For large groups of 12 to 24 people, preordered family-style dinners include two pastas on big serving platters and a family-sized bowl of salad. The pastas include penne with marinara sauce, chicken and broccoli with penne, fettuccine Alfredo, capellini pomodoro (tomato, basil and olive oil), 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 children under 12. For an additional charge, meat platters serving 12-24 people may be added. They are chicken ($35), tri-tip ($38.50) or fresh grilled Pacific salmon ($42). For groups larger than 24, a buffet will be set up. Rehearsal dinners and graduation parties are a big part of the business. "There's so much food. People love it and usually end up taking lots home," says Musolf, who adds that he's in the business of making people happy. "I'm not quite sure how I do it, but they leave here with smiles on their faces." Campo Di Bocce is located at 565 University Ave., Los Gatos. Food is served Sunday through Thursday, 10 a.m.- 9:30 p.m. (closed at 11 p.m.), and Friday and Saturday, 10 a.m.-10 p.m. (closed at midnight). Reservations are recommended. For information, call 408-395-7650. |
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