There’s something new on the menu for Spring at California Pizza Kitchen.
In our new edition of Savvy Shopper, Tannya headed to Pearlridge Wai Makai to try out some popular new dishes and drinks.
For starters, CPK puts a tasty twist on cauliflower.
It’s called “Sticky Asian Cauliflower” and it’s a combination of “sweet & spicy” crispy cauliflower florets with toasted peanuts and scallions.
From sticky to spicy, “Spicy Milano Pizza” is the newest pizza creation.
It’s crispy thin crust topped with spicy marinara, serrano peppers, Italian sausage, spicy pepperoni, Cremini mushrooms, yellow onions, fresh Mozzarella & Romano and wild Greek oregano.
One of the new cocktails is a Baja Sangria, described on the menu as BAJA as a “refreshing blend of white wine, Milagro Silver Tequila, Ancho Reyes Chile Liqueur, agave nectar and pineapple juice.”
The new featured non-alcoholic spring drink is called “Sparkling Blood Orange.”
This is “refreshing Perrier Lemon Sparkling Water with a light blood orange flavor, cranberries and orange.”
Besides dining in, California Pizza Kitchen offers catering, birthday parties, and days devoted to school fundraisers.