{"id":7612,"date":"2016-07-13T18:57:11","date_gmt":"2016-07-14T01:57:11","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7612"},"modified":"2016-07-13T14:59:44","modified_gmt":"2016-07-13T21:59:44","slug":"cpk-celebrates-25-years-in-sb","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7612","title":{"rendered":"CPK Celebrates 25 Years in SB"},"content":{"rendered":"
\"CPK's

CPK’s new Fire-Grilled Ribeye, photographed in the CPK Test Kitchen, Redondo Beach, courtesy CPK.<\/p><\/div>\n

It’s hard to believe, but CPK (California Pizza Kitchen)<\/a> is celebrating its\u00a025<\/span>th<\/sup><\/span> anniversary in Santa Barbara’s Paseo Nuevo<\/a> this week (located at 652 Paseo Nuevo, http:\/\/paseonuevoshopping.com\/directory\/california-pizza-kitchen\/<\/a>, 805\/962-4648). For those of us who remember Piccadilly Square<\/a> being where the mall now is, it’s hard to believe that the family-friendly favorite restaurant is actually a quarter of a century old!\u00a0<\/span><\/span><\/p>\n

CPK is\u00a0<\/span><\/span>celebrating with special prizes and deals this week, like in-restaurant\u00a0<\/span><\/span>restaurant raffles with prizes, including a CPKids party, office catering, and dinner for two; free dessert on Thursday and Friday (their amazingly yummy\u00a0butter cake or red velvet cake for guests who dine in) and d<\/span>ouble rewards for Pizza Dough Rewards<\/a> members, which is a nice deal for regular customers.<\/span><\/p>\n

\"CPK's

CPK’s Butter Cake, courtesy photo.<\/p><\/div>\n

We dined there this week and sampled the new menu items from CPK’s “<\/span>Next Chapter initiative,” which includes additional entree style dishes\u00a0and a whole bunch of\u00a0hand-crafted cocktails. Don’t worry, your old favorites like\u00a0The Original BBQ Chicken Pizza<\/a>, Thai Crunch Salad and Spinach Artichoke Dip are still there, but there are also some tasty new main plates like a Fire-Grilled Ribeye, Hearth Roasted Haibut and Mahi Mahi Tacos, among others. We also loved the Bianco Flatbread with whipped truffle cream, gorgonzola, mozzarella and fresh sage.<\/span><\/p>\n

\"Sangria

Sangria Flight (L-R) Orchard, Red Berry, Harvest, courtesy CPK.<\/p><\/div>\n

Cocktail faves include the Moscow Mule, a Blueberry Ginger Smash<\/a> (with Jack Daniels) and a seasonal selection of Sangrias\u2014try the flight of three, smaller pours. My favorite Sangria was the seasonal harvest with rum, St. Germain, Chardonnay, mint and basil. This is definitely not your Abuelita’s<\/em> Sangria, but it’s delicious, refreshing and perfect for summer!<\/p>\n

\u2014Leslie Dinaberg<\/span><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on July 12, 2016.<\/p>\n

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