idea behind Steinbeck’s started four years ago in the cinque terra
region of Italy, with a lovely meal at a small independent trattoria.
Chalkboards lined the walls. The lack of care with which they listed
their specials was diametrically opposed to the evident love that was in
each dish. When the dish sold out, it was erased and the restaurant
moved on with whatever was next. That commitment to freshness and
constant change underlines what we expect of Steinbeck’s. We don’t have a
theme nor a blueprint other than constant quality of service, food and