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.
Wind tousles the broad leaves of vines above clusters of grapes the off-black blue of the dusk sky. Frank and Liz Vezér, owners of Vezér Family Vineyard, originally began growing the fruit to help fill the needs of wine producers including Ravenswood and Sin Zin. More than a decade ago, they also began producing their own wines. “One could call it beginner’s luck,” says Touring and Tasting Magazine, “but their award-winning streak has yet to be broken. Every single wine Vezér has produced has won a top award or superior rating. Of most recent note, the 2007 Vezér Cabernet Sauvignon won double gold at the Finger Lakes International Wine Competition and a whopping 97 points at a blind tasting at Napa’s Bay Leaf Restaurant.”
The winery adjoins the original Pony Express offices, and one can still almost hear the sound of plodding hooves and hooves frustratedly trying to apply stamps. On a copper-roofed cupola, an equine weathervane twists to face the winds above a sweeping swath of grass that fills with chatter during weddings and other events.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
Two of the cuisines that go into Tiffany Italian Mediterranean are right in the name, but there’s a third cultural influence adding diversity to the eclectic menu. General manager Paul Singh told the Daily Republic that the recently opened spot was also “inspired by the diverse cuisine in New York City.” So, any given evening at Tiffany might find a new york strip steak with bordelaise sauce sharing a white tablecloth with wild-boar fettuccine, linguine and clams, and grilled lamb kabobs with yogurt. The broadly welcoming menu and atmosphere is given fine-dining touches such as elegant platings and complimentary hand feeding upon request. Grappa and fine beer join Tuscan reds and chiantis on the drinks list.
True to its name, I-80 Cheesesteaks resembles the kind of joint one might happen upon on a long highway trip. Red-trimmed booths line the walls, with canvas prints of steel girders and overpasses viewed from the sky hanging above them. But the cheesesteaks are anything but run-of-the-mill road food. Chopped ribeye steak goes into every chewy roll, infused with sodium-free sauce and onions, peppers, and mushrooms. Other staples at the restaurant include wings tossed in Hot-Hot I-80 sauce and burgers named for local roadways.