Sizzling up an appetizing gamut of British and American fare, Redcoats is an indoor/outdoor social destination that will attract Tories and Whigs alike. The menu brims with delectable seafood options such as the fish 'n' chips ($12.95) to complement its pub fare. The main dining room bustles with a robust energy during the evening, but the upper dining room and the flower-laden outdoor patio offer more relaxed settings in which to enjoy a plate of crab cakes ($8.95) and make origami out of an original copy of the Magna Carta. To drink, Redcoats serves frosty libations such as Boddington's, Newcastle Brown, and Fuller's ESB, as well as an array of wines, including the locally produced Livermore Valley brand.
Earthy hues, dark wood, warm lighting & a wall of windows create an inviting backdrop for your meal. The contemporary black granite bar & modern art add metropolitan chic to the room. For city quality dining, locals flock to this intimate restaurant where they are assured of impeccable & knowledgeable service.
Harpreet "Happy" Singh—also known as “The Beer Baron”—holds court over 22 taps of suds chosen from a rotating selection of craft beers. Singh, who also presides over Perry's Liquor and Craft Beer, adds his encyclopedic knowledge to every pint of Delirium Tremens or Armored Fist Black IPA that slides down the smooth wooden bar in his industrial-chic watering hole, nestled within the nearly century-old Schenone Building in downtown Livermore. Hanging metal lamps spotlight seats at the bar, where flat-screen TVs flicker with sports, and a candlelit back lounge lends tabletops to Greek food brought in from Demitri's Taverna. Hits from the '80s, '90s, and modern hip-hop scene fill the bar on Thursday through Saturday nights, when DJs enthrall crowds with alluring beats punctuated by tributes to Perry Como.
Around the burgundy-walled space of Sanctuary Ultra Lounge and Restaurant, guests sink in to plush chairs, savor bites of fire grilled gourmet pizzas, or get up and dance to music spun by a DJ. The lounge prides itself on effortlessly shifting from upscale restaurant to high-energy nightclub. A back room plays host to live musicians late into the night and even the morning when they all transform back into potted plants. For those more interested in dinner than karaoke, the kitchen grills up Angus burgers topped with portobello mushrooms or peanut butter, and prepares plates of braised pork and poblano tamales.