After 25 years of dishing out pizzas to the people of Como, Italy, chef Momo Farouq has packed his knives and relocated his flagship restaurant, Pizzeria Cardamomo, to downtown Redwood City.

While the energy of Silicon Valley and abundance of California’s produce has Farouq still buzzing with ideas two months after opening, the real inspiration for his transition is Sarika Batra, a Bay Area native who is also Farouq’s wife.

The chef at work in his new Redwood City kitchen. (Anna H. Kenney)

The couple met in Milan in October 2018. Batra was traveling with a friend and craving Indian food. She and her travel mate sat near Farouq, who gave them a smile and a “buona sera.” They went for drinks after dinner and, at the urging of Batra’s friend, exchanged numbers. Farouq and Batra spoke five languages between them, but none were shared. Still, they kept in touch with the help of Google Translate.

"Sometimes you meet [someone] for the first time in your life and you feel like you've known them for 30 years," says Farouq. "That's how we were," Batra chimes.

The couple continued a long-distance relationship for the next two years, and met up on vacations for weeks or months at a time. “It's kind of exciting,” Batra recalls. “The newness is always there.”

In July 2019, Batra visited the original Pizzeria Cardamomo, a local hot spot whose name pays homage to Farouq’s Moroccan roots. At age 25, Farouq had opened Cardamomo as a takeaway place. By the time Batra came to visit, he was was 20 years in and there were lines out the door. Cardamomo in Como was a beloved among locals and tourists alike.

In 2021 Batra moved to Como—it had long been her "favorite place in the world." She realized her dream of owning a house in Italy while keeping her job in California but, after a few years, found it a bit difficult “trying to make this fantasy life work.” She suggested moving to California.

“It didn’t take much convincing,” says Batra. “Momo loves California.”

White pizzas—including a take on carbonara—are a popular choice.(Anna H. Kenney)

From Como to California

Farouq describes his style of cooking as Northern Italian and also uniquely Cardamomo. There’s a cleanness to his food which aims at highlighting the flavor of the ingredients, which are meticulously sourced.

The pizza dough is made over several days using natural yeast and organic stone-ground flour imported from Italy, resulting in a sourdough crust that’s soft, crisp, and easy to digest. The menu features both red and white pizzas. Among the favorite whites are the Bronte—with fior di latte and ricotta cheeses and pistachio pesto—and the carbonara, a delightful poached-egg-topped take on the classic pasta. Red pies range from the perfectly simple marinara, one of Farouq's go-tos, to the specialty stracciatella, Batra's favorite.

There are also antipasti, handmade pastas, paninis, main courses, and some seasonal options like the butternut squash pasta.

Batra says Farouq's ingredient-driven fare resonates with his new Californian audience, one that is also well traveled and knows authentic Italian food when they taste it.

And while there have been some adjustments to be made for an American clientele, the couple is making it work.

“People in Italy sit two hours, three hours,” Farouq says, noting that Americans, on the contrary, want their food fast. We also want to share our pizzas and try lots of dishes, which is not typical in Italy.

“Americans, we’re very free," Batra says. "I want to try this and this and this. I want a pizza. I want an appetizer.” She laughs. “I like our way better."

And in all those years in Italy, Farouq had never once sliced a pizza!

For Farouq, he vibes with Silicon Valley's emphasis on hard work and high creativity, and remains passionate about his cooking—even if he did have to add more salads and a "pepperoni." Love, after all, is about compromises.

// Pizzeria Cardamomo, 2053A Broadway (Redwood City), pizzeriacardamomo.com

In this new location, menu additions include several salads and shareable plates to suit the Northern California diner.(Anna H. Kenney)