60 PUNCHMAGAZINE.COM award-winning interior designer Kristi Will, the restaurant’s new lemony-yellow interior evokes steady rays of sunshine in this frequently foggy town. And the teal-colored banquettes and blue ombré mosaic tiled wall separating the kitchen from the rest of the restaurant gives a subtle nod to the ocean. “We really wanted to achieve a similar vibe to what it used to be: the friendliness, the sense of community,” notes Betsy. The menu is a mix of both classic and modern diner favorites. There are even a few dishes named for members of the del Fierro family, including “The Queen B” (named for Betsy), the vegetarian “Tweety Bowl” (Camille’s childhood nickname), the “Sisters Omelette” (for Maile and Camille) here’s johnny’s 547 Main Street, Half Moon Bay 8AM-2PM Tuesday-Sunday {food coloring} make it JOHNNY’S LEMON RICOTTA PANCAKES Though Maile developed much of the diner’s menu, this recipe was created by Betsy, which she shares with pride. She recommends serving with a few sprigs of edible flowers for an added bit of flourish. 5 egg yolks, beaten 5 egg whites 3 ¼ cups fresh ricotta cheese (homemade is best) 2 large or 3 medium lemons, zested and juiced 2 tbsp sugar 1 ½ tsp vanilla 1 ²⁄³ cups all-purpose flour 4 tsp baking powder 2 tsp baking soda 4 oz good quality butter, softened DIRECTIONS In a large bowl, mix together egg yolks, ricotta, lemon zest and lemon juice, sugar and vanilla. Set aside. Beat the egg whites until stiff peaks form. Set aside. Sift flour, baking soda and baking powder together in a bowl. Add this dry mixture to the wet ingredients until just combined. Fold in the softened butter. Then fold in ¼ of the egg whites until incorporated followed by the rest of the egg whites until just combined. Heat a lightly greased frying pan or electric griddle to medium heat. Drop ¼ cup of the batter onto the pan per pancake. Cook until bubbles begin to form around the edges of each dollop, about 2 minutes. Flip and cook the other side for about 2 minutes. Serve immediately. and the sauce served on the Smashburger was inspired by Betsy and George’s son, Rene. Family has always been at the heart of Johnny’s no matter who is at the helm, and Betsy plans to keep it that way. “The community feels like this restaurant is here for them because that’s the way John and Fiorina started it and how Steve and Ilva kept it going,” she reflects. “This place has always been friendly and endearing to people. It would be a shame for me not to honor what they started.”
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