The 101 Plaza North restaurant, inspired by the Golden State, pays homage to California beer and ingredients.
State of Mind has local roots. Palo Alto native Lars Smith, co-owner of The Tap Room in Palo Alto, along with his brother, Andrew, also a Tap Room co-owner, and Amy Betz, a former Tap Room manager, teamed up to open the restaurant. The Smiths grew up in and around the food industry, with family members owning restaurants and their mother, a catering business.
An opening menu features pizza, small bites, wings, salads, sandwiches and desserts. The pizza is made from slow-proofed dough that is hand-stretched into 14-inch pies.
Try State of Mind's "What the duck" pizza, which took home first place in the non-traditional division at the International Pizza Challenge last year. It comes with a foie gras and black garlic cream sauce, mozzarella, Point Reyes Farmstead Cheese Co. toma cheese, a sour cherry relish, duck, frisée, mustard vinaigrette and pickled cherry ($24).
The aforementioned "What the duck pizza," pictured at the International Pizza Challenge in 2016. Photo courtesy Lars Smith.
For traditionalists, State of Mind also serves a "plain ol' cheese" pizza and pies with typical toppings such as pepperoni, mushrooms, sausage and pepper.
Other bar-friendly dishes include a local sausage plate, cheese fries, double-fried wings and a fried chicken sandwich.
State of Mind serves a rotating list of California craft beers and wine from independent wineries throughout the state.
Customers can enjoy a slice of 'za in the brewcade, a section of the restaurant devoted to 90's arcade and pinball machines.
State of Mind's soft opening hours are noon to 9 p.m. daily.
