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A backlit wine wall and a rolling library ladder set the mood at this upscale Californian restaurant on Pleasanton's main drag. The kitchen leans hard into hyper-seasonal cooking, sourcing from regenerative ranches and local farms, so the menu shifts whenever the season does. The room is dramatic without being fussy, which is roughly the tone the food takes too. It holds a spot in the Michelin Guide.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Spring garlic velouté
“Menus dance to the seasons, unveiling such passionate and ingenious dishes as a spring garlic velouté with Livermore olive oil, and half a head of za'atar-roasted romanesco with green tahini and pine nuts.”
Michelin Guide -
Za'atar-roasted romanesco
“Menus dance to the seasons, unveiling such passionate and ingenious dishes as a spring garlic velouté with Livermore olive oil, and half a head of za'atar-roasted romanesco with green tahini and pine nuts.”
Michelin Guide
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