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.
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.
Every day, fish are plucked from the ocean and delivered straight to the door of Scott's Seafood Folsom. They may fly hundreds of miles to get there, but that's just the first leg of the journey. Once in the kitchen, the fish are seasoned, grilled, fried, and poached by chefs who are known for their creative streak. Some of their more innovative preparations include swordfish coated in a spicy jerk seasoning and oysters topped with creamed spinach and Pernod, but they can also fry a beer-battered cod with the best of them. The bartenders are no slouches, either; their extensive drink menu includes wines from local vineyards, microbrews, dessert drinks, and chasers of fresh seawater.
A mural of a fire truck covers an entire wall at Firehouse Crawfish, a nod to the kitchen’s spice-measuring system, which classifies heat by “degrees” from zero to third and beyond. These spices and other seasonings flavor Firehouse’s signature seafood, from fried catfish to butterflied shrimp. The restaurant also serves shellfish such as shrimp, mussels, and its eponymous red and blue crawfish by the pound. Flat-screen televisions anchor the dining-room walls above retro-styled booths upholstered with plush red and white stripes.
Anthony's Italian Cuisine treats guests to homey Italian-American feasts of sautéed chicken, baked veal, eggplant pasta, and freshly baked pizzas. Diners chow down on pie slices topped with fresh basil and cheese, or munch on pasta plates of shrimp Florentine, beef-filled tortellini, and baked mostacolli. Families eat surrounded by a simple, cozy space filled with red-checked tablecloths and old photos on the walls.
When Skates on the Bay says its seating is on the water, it really means it. The restaurant juts out from the shore and extends on stilts into the bay, its floor-to-ceiling windows framing a landscape of sun, sea, and sailboats gracefully toward the marina or away from sea monsters' mouths.
Naturally, Skates' chefs specialize in local seafood. Alongside classics such as fresh oysters on the half shell and chowder made with Pacific Northwest clams, the chefs get creative. Here, for instance, nigiri might mean Applewood-perfumed scallops with smoked sea salt, or flame-charred halibut with shredded daikon. The menu also includes land-based options, such as char-grilled pork chops stuffed with Bing cherries and wild mushroom and grilled filet medallions oscar style, served with asparagus and crab with b?arnaise sauce