Patrick Henderson

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Images posted by phenderson

The author’s happy son enjoys a scoop of Chocolate Sorbet and Moka, a blend of ...

Posted April 24, 2016

An employee of Bobboi offers sample of the Blood Orange sorbet to passers-by

Posted April 24, 2016

Bobboi promotes environmental sustainability by using “smaller, uglier” fruit that otherwise might be thrown away.

Posted April 24, 2016

Not afraid to use small and ugly fruit

Posted April 24, 2016

A triple scoop of Meyer Lemon & Mint sorbet, Blood Orange sorbet and Cali, a ...

Posted April 24, 2016

A server reaches into the container of Meyer Lemon and Mint sorbet

Posted April 24, 2016

The flavors available change depending on what’s fresh and in season

Posted April 24, 2016

The interior of Bobboi Natural Gelato

Posted April 24, 2016

Bobboi Natural Gelato

Posted April 24, 2016

Cucina Basilico makes its desserts, including this tiramisu

Posted April 3, 2016

Panna cotta with berry sauce

Posted April 3, 2016

Lasagna with bolognese sauce

Posted April 3, 2016

Spinach Pappardelle with a garlic-olive oil sauce

Posted April 3, 2016

Fettuccine with arrabbiata sauce and sausage

Posted April 3, 2016

One third of the Insalata di Barbabietola ($7.55) with beets and goat cheese

Posted April 3, 2016

Cucina Basilico interior

Posted April 3, 2016

Cucina Basilico exterior

Posted April 3, 2016

Cucina Basilico in La Mesa

Posted April 3, 2016

The bacon cheeseburger (fries and Sriracha optional)

Posted March 13, 2016

The cozy alcove inside

Posted March 13, 2016

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