CPK is Officially More Than Just Pizza
In 1985, California Pizza Kitchen (CPK) opened its first restaurant in Beverly Hills and introduced diners to innovative California-style pizza. Since then, CPK has launched what has become a global brand known for creative California pizza. (300 restaurants in 15 countries and 218 cities around the world).
Dedicated to a unique dining experience, CPK is now introducing its “Next Chapter”, featuring reimagined menus, open kitchens, and unique renovations in all restaurants across the country.
In addition to the new innovative entrees, the “Next Chapter” menu also includes an updated wine list featuring premium California wines from Buena Vista, Mark West, Sonoma-Cutrer, Napa Cellars and CPK’s custom blend by KOZ, and for those seeking something bubbly, Le Grand Courtâge Blanc de Blancs Brut. As well as new featured beers and cocktails.
I recently had the opportunity to sample CPK’s “next chapter” menu at the Smith Haven Mall location and I must admit, I was truly impressed. The menu items were elevated, creative and appetizing. The attention to detail was remarkable; notably the Pinot Noir sea salt that seasoned our Ribeye steak and the delicious butternut squash farro, which was served alongside our wild caught Alaskan Halibut. Overall, the food was well-seasoned and bursting with unique flavors. With the launch of CPK’s next chapter, I anticipate that CPK will remain a premier family-friendly destination, the only difference being that parents will be a little bit more excited to visit.
While everything was simply delicious, my Meal Highlights and Recommendations include the Ribeye Steak, the Roasted Garlic Chicken with Seasonal Vegetables and California Fields Salad (All Pictured below)
Check out all the items from my meal below:
Farmer’s Market Soup – Roasted squash and market vegetables with a touch of cream. Finished with a drizzle of California extra virgin olive oil
Baked Potato Soup – Purée of potato with Nueske’s applewood smoked bacon and scallions.
California Fields Salad – Crisp field greens topped with fresh watermelon and sliced strawberries, basil, feta, California pistachios and housemade champagne vinaigrette. Delicious on its own or with added grilled salmon, shrimp or chicken, this item is part of CPK’s seasonal strawberry menu and is available until August 29, 2016.
Fire-Grilled Ribeye – Ribeye cooked with housemade Pinot Noir, sea salt, topped with creamy bleu cheese butter and served with roasted fingerling potatoes and lemon-garlic wild arugula salad. This was a meal highlight. The blue cheese butter and the Pinot Noir sea salt really took this Ribeye to the next level.
Hearth-Roasted Halibut – wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale. The butternut squash farro was a meal highlight!
Roasted Garlic Chicken with Seasonal Vegetables – a crispy-skin chicken breast in lemon-garlic sauce, with a medley of the season’s freshest vegetables. This was by far the best chicken dish I’ve had in a long time.
The Works Pizza – Spicy Italian sausage, rustic pepperoni, Cremini mushrooms, Mozzarella, red onions, green peppers, olives and wild Greek oregano
CPK Butter Cake – delicious down to the last bite!
**Please note that my meal was complimentary. However, the opinions expressed are 100% my own
