Sunlight pours through the large windows of Maltby's Restaurant, illuminating the wood accents and English-pub-inspired decor that populates the restaurant’s spacious bar and dining room. But, even as the interior screams "authentic pub," the menu slyly mouths "eclectic cuisine." While traditional pub dishes such as fish 'n' chips and beer-battered onion rings comfort tongues with familiar flavors, other dishes work with less predictable tastes. Beds of fries welcome dashes of gourmet ingredients, including grilled jalapeños, sun-dried tomatoes, feta cheese, and sea salt infused with chipotle and truffle oil. All-natural Niman Ranch beef patties cozy up to buns in each of the pub’s burgers, and large salads sport only locally sourced, organic leafy greens. The restaurant's tavern specials mix it up by serving steaming plates of barbecue baby back ribs and spicy risotto jambalaya, whereas the weekend brunch menu pairs classic English and American breakfast platters with tequila sunrises, bloody marys, and Pimm’s Cups.
Clean environment and well maintained equipment. We have 24 9' pool tables, 2 12' snooker tables, and 1 10' carom table. HDTVs, internet jukebox, free WiFi access. Lessons (group or private by appointment) and pro shop. Ice cold beverages and hot snacks. 8-ball and 9-ball leagues Sundays-Thursdays.
This microbrewery makes seven ales, which are all that flow from the pub’s taps. The brewmeisters focus on purity: all of their beer is made with just water, malt, hops, and wheat. Chefs, meanwhile, prepare upscale pub grub that functions as pairing options for every beer. They suggest you order an Alpine Gold blonde ale alongside the blackened catfish; if you’re opting for the baby back ribs, the oatmeal stout is the way to go.
You can squeeze 250 folks into this lively European-style biergarten and still have plenty of room to spare for large, frosty mugs of beer. The menu features 18 beers on tap and 40 bottles, with a few California varieties to be found on the Europe-centric list. As far as food, expect the biergarten classics: pretzels with gouda fondue and cheddar bratwursts.
At Pasta Q, chefs roll out homemade pastas and gnocchi and douse their doughy exteriors with creamy sauces and redolent spices. Eighteen diverse pasta renditions share table space with classic Italian-style meats buffered by roasted potatoes. An eclectic selection of imported Italian wines pair with bites, and homemade desserts ease the burden of spaghetti strands trying to shape themselves into the form of tiramisu. The menu’s Mediterranean flourishes extend to the décor, with its deep-burgundy and mustard-yellow walls punctuated by mosaic-tiled benches and billowy white fabric suspended from the ceiling.