With a stay at Hilton Garden Inn Fairfield in Fairfield, you'll be close to Jelly Belly Factory and Rancho Solano Golf Course. This hotel is within the vicinity of Anheuser-Busch Fairfield and Travis Air Force Base.
Make yourself at home in one of the 150 air-conditioned rooms featuring refrigerators and flat-screen televisions. Wired and wireless Internet access is complimentary, while 32-inch high-definition televisions with cable programming provide entertainment. Bathrooms have shower/tub combinations and hair dryers. Conveniences include desks and complimentary weekday newspapers, as well as direct-dial phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including a spa tub, a fitness facility, and a seasonal outdoor pool. Additional features include complimentary wireless Internet access, concierge services, and shopping on site.
Enjoy a meal at a restaurant or in a coffee shop/café. Or stay in and take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is provided for a surcharge during limited hours, and free parking is available onsite.
Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
The walls at Currylicious exude the same orange and yellow hues as saffron and turmeric, which flavor its traditional Indian dishes. Appetizers include hearty veggie samosas and the kachumar salad, an intermingling of fresh garden veggies, herbs, and lime juice. Entrees such as chicken shahi korma and lamb karahi cool down spice with infusions of yogurt sauce and side helpings of naan. During pleasant weather, diners can sit outside, where they take in Oakland’s scenic landscape, or season their meals with crushed sunshine.
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.
Located firmly within San Francisco's Castro district, 2362 Market Street is steeped in city history. Here, Catch makes its mark in a storefront registered as an official city landmark that originally housed the burgeoning NAMES Project, which famously organized the creation of the AIDS Memorial Quilt. The history remains with the building, but Catch aims to create a new legacy while honoring the spirit of creativity and expression rooted in its surroundings.
To foster this spirit, the chefs rotate their menus regularly, accommodating seasonal produce and fresh catches of local, sustainably sourced seafood. Each dish showcases these ingredients while incorporating Mediterranean influences and minimalist Californian sensibilities toward composition and presentation. A hearty bowl of mussels, clams, shrimp, scallops, crab, and fresh fish in a tomato broth evokes the flavors of portuguese stew, and the pizzas emerge with inspired toppings, such as smoked salmon and crème fraîche.
The air of refined simplicity also extends to the dining room's decor. Cherry-wood tables line the tiled floors and surround the small, circular fireplace that helps heat the enclosed patio section. Two works of vibrantly colored wall art originals add a taste of whimsy to the space, as does the balcony-like stage that sits suspended 10 feet above the ground, dominating an entire corner of the room. A full piano resides on the stage, beckoning the live jazz bands that perform on Fridays and Saturdays for diners and brave souls who would like to make their seafood meals feel at home by playing sea shanties of yore.
When star chef Mario Batali tasted Cioppino's Restaurant & Bar's signature dish—cioppino, an italian seafood stew with tomatoes and fennel—he liked it so much that he said, “I could eat that every day.” The richness of the cioppino sets the tone for the rest of the menu, which teems with hearty Italian staples such as rigatoni pomodoro, shrimp capellini, and margherita pizzas.
Diners devour these dishes inside the mural-bedecked dining room at tables draped in red-gingham tablecloths. They can also head out to the patio, which the Fisherman’s Wharf restaurant keeps open 365 days per year, come rain or kraken attack.