Peter & Melissa Swanson opened Benchmark Pizzeria in July 2012. The couple met over a decade earlier when they both worked at Oliveto Restaurant in Oakland. Their pizza is "neo-Neapolitan" – thin crust, individually sized at roughly 11-inches, and light on cheese and toppings. The dough, made from a wild yeast, sourdough starter, is rolled out by hand daily.
Step inside cozy Cafeina and discover a sweet community atmosphere with a kids’ menu, flowers gracing the concrete counter, and indoor and outdoor tables. The welcoming staff serves a large variety of organic and fair trade coffee, tea, and espresso drinks as well as bulk coffee and tea. Fresh seasonal menu with real food and plenty of veggie options. Must try: bursting blueberry muffin, all-organic chicken salad sandwich, and several homemade soups, including a vegan option.
Locally-grown and owned. Serving 100% grass-fed, locally-sourced, and pasture-raised beef.
Mum and da drink and play darts while the bairns mess about with toys provided by the management — just as they do at pubs in England. Most of the menu is British, for better or worse, with faithful renderings of shepherd's pie, sausage dishes, and fish ’n chips; patrons whose Anglophilia ends at the placemat make merry with burgers, pastas, and salads. The staff's willingness to prepare child-size portions has given this place a reputation as the Chuck E. Cheese of the bar world. Ten taps spout American microbrews and English favorites.