Bulka opened the second Howie's late last month at 837 Jefferson Ave., just off Broadway Street in downtown Redwood City. (The space formerly housed Tarboosh Mediterranean Cuisine.)
The restaurant is serving the same quality, housemade fare Howie's Palo Alto is known for, from pizza made from dough that rests for two days before being used to sausage, meatballs, dressings, juices and even Bloody Mary mix made in house. Check out the menu here.
Armed with a full bar, there's also wine, beer and several tantalizing-sounding cocktails.
The Jefferson Avenue space also boasts a large 80-seat outdoor patio that opens to the "Paseo" adjacent to the historic Redwood City post office.
"As a longtime resident of Redwood City, Howie hopes that Howie's Artisan Pizza will grow to become a neighborhood rendezvous, where everyone is welcome and can come
to enjoy good wholesome food and top quality cocktails at a reasonable price," a press release from the restaurant reads.
Before finding his artisan pizza success in Palo Alto, Bulka was the executive chef for the now-shuttered fine-dining French restaurant Marche in Menlo Park. Marche had been named one of the top 25 restaurants in the Bay Area by the Michelin guide and received three stars from the San Francisco Chronicle.
He opened the first Howie's in 2009, putting artisan pizza on the map locally (see Common Sense's comments below for earlier pioneers in the Bay Area). Reminisce with this 2010 Palo Alto Weekly review: The new pie in town.
The new Howie's is open Monday through Sunday for lunch 11:30 a.m. to 2 p.m. and for dinner 5 to 9:30 p.m.