"Ugur is already well known for his first restaurant Pausa, a South Bay essential. But the founder grew up in San Mateo working in his family’s businesses before diving into butchery with a stint at Harris Steakhouse in 2013. Once he co-opened Pausa, it became the third in the state licensed to cure its own meat, making it hugely popular among salami and charcuterie fanatics. Dough for pizzas at the San Mateo restaurant is shipped in from Italy and crafted in a “dough room” where guests can peek at the magic." - Paolo Bicchieri
