Daddy-O’s

Half Moon Bay, United States

4

Closed now

21 reviews

Accepts Credit Cards

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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
No
Good For
Lunch
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
No
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
No
Outdoor Seating
Yes
Wi-Fi
No
Has TV
No
Dogs Allowed
Yes
Waiter Service
No
Caters
No

Description

Specialties

Daddy-O’s takes great pride in creating upscale versions of American roadside-​diner classics like burgers, hot dogs, grilled cheese sandwiches, soups and chili!

Grandpa’s motto became our own: «Never compromise your quality, because what you make tells your story and says a lot about who you are.»

We use the finest meats, artisanal cheeses, and the freshest local produce available. Everything, from soup to dessert, is made from scratch in our full-​kitchen caboose. Meats and vegetables are fresh, never frozen. And the flavor profiles are original recipes born of an 80-​year culinary lineage.

This is not fast food. This is GREAT food — with a twist — cooked reasonably quickly! We use a chuck-​and-​brisket combo of Harris Ranch all-​natural angus beef, ground to our specifications, in our chili and burgers. Our natural, all-​beef hotdogs are custom-​made by the Schwartz Sausage Company.

History

Established in 2012.

Daddy-O’s opened in October 2012 to the sound of its custom-​made steam whistle, signifying a new life for the 111-​year-​old caboose and the culmination of a love affair that began in an Italian restaurant in San Francisco in 1976. Chef Robert Cicornio was learning the family business, and Marylouise Cosenza was working as a waitress, when they met and fell in love.

Family pressure from both sides drove them apart after two years. Apart for nearly four decades, they reunited in Cabo San Lucas in 2009 — she the marketing director for a resort and he with his own catering business.

They returned to the U.S. in 2011 to help Robert’s father open Tortellini Originali in Shoreline Station. Robert was so drawn to the nearby caboose that he and Marylouise spent the next nine months turning the 240-​square-​foot railcar into a fully functioning kitchen.

Today, they turn out 100+ meals daily with the help of his youngest son David and two staffers.

It was destiny.