74 PUNCHMAGAZINE.COM self,” she says emotionally. “Our philosophy is to operate as if we were throwing a dinner party for our friends every night.” Fortunately, guests old and new are coming in to see the new and improved Stella. “It’s been really fun for me to greet people at the front door and see kids who have grown up with the restaurant come in again,” Alisa says. “It’s like a rebirth.” Even after all the challenges of running the restaurant for 18 years, she expresses no desire to slow down. “I’ve sacrificed a lot being in this business,” she reflects. “I love this place and I can’t imagine what else I would do. You just gotta keep on trucking.” italian classic stellaburlingame.com make it Stella Insalata features this bright dressing served atop butter lettuce, strawberries, gorgonzola and candied walnuts. INGREDIENTS ¼ cup apricot preserves ¼ cup apple cider vinegar ¼ cup olive oil ¼ cup orange juice ¹/8 tsp salt ¹/8 tsp pepper DIRECTIONS Whisk together and enjoy! APRICOT CITRUS VINAIGRETTE
RkJQdWJsaXNoZXIy MTcxMjMwNg==