On the Peninsula: Enzo Rosano, the Neapolitan chef-owner of Locanda Positano in San Carlos, has opened a cafe next door. Limone serves a casual breakfast and lunch, then becomes a Champagne lounge come 3 p.m. The signature lemony touches arrive with the dinner menu: Pollo Limone with a Tomato-Limoncello Sauce, Roasted Peach Salad with Arugula and Lemon Dressing. On all menus are dishes straight from Rosano's "Mamma Carmela" -- her gnocchi and her lasagna with meat sauce. (Heads up: Mamma will be visiting soon from Naples.) Details: Open daily, 7:30 a.m.-10 p.m., at 619 Laurel St., San Carlos. 650-486-1479; http://limonesancarlos.com.

New toques in town: Look for a new emphasis on sustainable ingredients at Bushido in Mountain View with Isamu Kanai (San Francisco's Ki Izakaya, Blowfish) now the executive chef. Kanai, who trained in Japan, has added to the menu of izakaya (small plates), sushi and sashimi such dishes as Miso-Marinated Cod; Kurobuta Pork Belly with Poached Egg; and Seared Tataki Sashimi with Sizzling Garlic Chili Oil. Details: www.bushidoizakaya.com.


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On the coast, Sean Eastwood has been named chef de cuisine at Navio at the Ritz-Carlton Half Moon Bay. His résumé includes stints in Europe with Paul Bocuse and Raymond Blanc, then on to S.F.'s La Folie and Kokkari. His Navio menu features English Pea and Mint Ravioli with Blue Prawns and Wild Mushrooms, and Pan-Roasted Sonoma Quail with Wild Rice and Orzo Pilaf. Eastwood wisely kept Navio's popular 48-Hour Short Ribs, but he now serves them with his Tarragon-Mascarpone Grits. Details: www.naviorestaurant.com.

Food and the arts: Dishcrawl has partnered with LiveSV and other San Jose arts groups to present "The Unexpected," a swanky afternoon event Sunday that combines dining and entertainment. Dressed-up diners will start at the Fairmont for a reception, then make their way to eight downtown restaurants -- all while being entertained by dancers, musicians, thespians and comedians. Tickets: http://dishcrawl.com/discover.

Send dining tips to Linda Zavoral at lzavoral@mercurynews.com.