With a stay at Toll House Hotel in Los Gatos (Campbell - Los Gatos), you'll be close to Villa Montalvo. This hotel is within the vicinity of Mountain Winery and The Pruneyard Shopping Center.
Make yourself at home in one of the 115 air-conditioned rooms featuring iPod docking stations and DVD players. Rooms have private balconies or patios. 37-inch LCD televisions and CD players are provided, while complimentary wireless Internet access keeps you connected. Private bathrooms have designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a 24-hour fitness facility, or other amenities including complimentary wireless Internet access and concierge services. Additional features include gift shops/newsstands, wedding services, and a fireplace in the lobby.
Enjoy a meal at a restaurant, 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 24-hour business center, audiovisual equipment, and complimentary newspapers in the lobby. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Free parking is available onsite.
MOOYAH Burgers, Fries & Shakes is a local favorite that not only serves excellent, fully-customizable burgers, but also reminds you what exceptional Guest service looks and feels like. (In case you forgot, it feels pretty darn good.) The menu caters to even the pickiest of eaters, and is inclusive to most dietary restrictions. Fresh toppings, high quality ingredients, and unbelievably flavorful – need we go on? This is a great place to enjoy a relaxing dinner with friends, or an enjoyable lunch option if you’re looking for a change of scenery from your office cubicle. Just a reminder: unlike MOOYAH, your cubicle doesn’t have a giant MOODLE DOODLE board that you can release your inner Picasso on.
Sip on an ice-cold beverage, while your burger sizzles on the grill. Sink your teeth into their fresh-baked buns, and savor each and every delectable fry. Seal the deal with a hand-spun, 100% real ice cream shake – the closest you’ll ever come to heaven on Earth. Tickle your taste buds, and stir your senses at MOOYAH – where every Guest is not only important, but a part of the family.
Manresa: A User’s Guide
Two Michelin Stars | 15-Course Tasting Menu | Expert Wine Pairings | Premier South Bay Dining
Sample Prix Fixe Menu
Sweet turnip consommé with crab and matsutake mushroom
Black cod and clams with celeriac and cabbage
Roast pineapple with browned butter and grains of paradise
Inside Tip: The wine list might be the star of the show, but before dinner, try starting things with a cocktail such as the dirty turnip martini made by one of the expert bartenders.
Rebuilding with Classic Style: After a fire in the summer of 2014, Manresa reopened in early 2015 with a new kitchen. The decor stayed consistent, with hand-blown glass chandeliers hanging over tables and a 15-seat alabaster bar at the center of the bar and lounge area.
“They . . . produce a constantly changing menu that has become a standard-bearer for modern, upscale California cuisine.”—SFGate
One of America’s 100 Best Wine Restaurants—Wine Enthusiast
“. . .scallop chicharrones with green tea and seaweed, Shigoku oysters with nasturtium pesto and citrus ice, milk chocolate crunch bar, meyer lemon macarons and salted-caramel chocolates—all incredibly delicious. Yes, we tried everything, over and over again.”—HauteLiving.com
While You’re in the Neighborhood
Before: Peruse the shelves at Village House of Books (21 W Main Street), but check the calendar before you go since the shop also hosts book signings.
After: Relax at local hangout Black Watch (141 N Santa Cruz Avenue) with a pint of beer and a game of darts.
If you're searching for a quick and casual spot to grab some pizza, look no further than local favorite Willow Street Wood Fired Pizza.
Healthy food is in, as it should be, so come here for a tasty, low-fat and gluten-free bite.
The bar at this pizzeria is fully stocked, so pair your meal with a glass of wine or beer.
Gather the whole family for a trip to this pizzeria — everyone will find something to like (even the pickiest little eater) on the menu here.
Wifi here is on the house.
Gather up your group of friends and head to Willow Street Wood Fired Pizza, a local restaurant that has room for large groups.
The patio tables outside of Willow Street Wood Fired Pizza are the perfect spot for a summer meal.
Canines of all kinds are also welcome at dog-friendly Willow Street Wood Fired Pizza.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Folks tend to dress down at Willow Street Wood Fired Pizza, so keep comfort in mind when heading to the pizzeria.
For the nights you just want to stay in and cozy up, order in great takeout or delivery from this pizzeria.
Willow Street Wood Fired Pizza will even bring the amazing food from their kitchen to yours.
Hand your keys to the valet driver, or pull into your own space in the neighboring lot. Street parking is also an option.
Store your bike safely at one of the main bike racks near Willow Street Wood Fired Pizza.
A mid-priced establishment, Willow Street Wood Fired Pizza offers meals that typically cost about $30 or less.
Catering to diners throughout the day (and night), Willow Street Wood Fired Pizza serves AM, PM, and midday meals.
So if you're looking for a casual hangout spot in town, be sure to stop in for a hot pizza at Willow Street Wood Fired Pizza.
Next time you're looking to indulge in America's favorite dish, call the team at Willow Street Wood Fired Pizza to help you out.
As a child living at the foot of the Santa Cruz Mountains, Ralph DiTullio spent his Sunday afternoons brewing hearty sauces side by side with his grandfather in preparation for the family dinner. As the smell of tomatoes filled the kitchen, his mother and grandmother cut and boiled fresh pastas. On other occasions, he found himself in the cool darkness of the garage, where his grandfather smashed and fermented his own grapes to make wine. Today, nearly all the recipes at Nonno's Italian Cafe build on the hearty Italian dishes Ralph’s mother and grandmother used to make. In the small mountaintop cafe, Ralph cultivates this same sense of familial bonding with new patrons and usual crowds alike, proffering updates on current weather and traffic to callers from the valley below.
While Ralph begins each day crafting potato-filled breakfast burritos and freshly baked turnovers, his lunch and dinner menus transition into traditional Italian fare, such as pastas stuffed with cheese or topped with artichokes and meatballs. He and his culinary crew fire pizzas outside in a wood oven, stacking each with Mediterranean vegetables and barbecued meats with greater care than an artist painting a still-life jenga tower. Every Friday and Saturday, the staff fires up the barbecue for sizzling steaks and sausages. To complement both hearty and light fare, the culinary crew keeps a cellar of nearly 2,000 wine labels and up to 70 beers, replenishing their stock with selections from mostly small international vintners and brewers. They present a changing roster of these wines at weekly tastings to suit different themes and keep the wines from becoming codependent with the house crystal. While all sampling services are kept at small sizes indoors, they can spill outside to bocce-ball courts with courtside seating for up to 150.
Palacio: A User’s Guide
Fine Latin Cuisine | Historic Victorian Mansion | Romantic Patio
Small plate: piquillo peppers stuffed with goat cheese and walnuts
Entree: paella with chicken, prawns, mussels, clams, and various veggies
Dessert: crispy churros filled with caramel
Where to Sit: Grab a seat on the patio, which is an ideal spot to soak up the sun during Palacio’s weekend brunches. During dinner, twinkling lights and heat lamps make it extra cozy.
When to Go: Check out happy hour (4 p.m. on Tuesday–Thursday; 9 p.m. on Friday–Saturday) to take advantage of a small selection of discounted cocktails and tapas.
While You’re Waiting: Hang out by the bar and sip one of the restaurant’s specialty cocktails or tequilas.
Inside Tip: If you’re unsure whether to pair a bottle of chardonnay, pinot noir, or cask-aged Hawaiian Punch with your meal, a wine director is available to make recommendations.
Palacio: Spanish for “mansion” or “palace”; this term is a nod to the historic Coggeshall Victorian home that the restaurant inhabits.
Awards and Accolades: Palacio won the Diner’s Choice Award from OpenTable in 2015.
Most Top Chef finalists launch their restaurant careers right after their time on television ends. Not Casey Thompson—she spent seven years after season three traveling, all the while thinking hard about what she wanted in a venue. She met farmers, built relationships, and finally opened Aveline (plus its cocktail bar sibling, The European) in June. As the result of so much careful planning, the restaurant truly embodies Casey’s vision, both in the space and on the plate.
One key part of that vision? Pigs. Casey loves to use almost every part of them, including the head. In honor of Aveline’s recent launch, we asked her about her fondness for pork, her cooking philosophy, and some of her go-to spots in San Francisco.
GROUPON: One ingredient that crops up on the menus at Aveline and The European is pork. Specifically, pork from the pig’s head—pork jowl, pig cheek, pig ear. What do you like about this ingredient?
CASEY THOMPSON: In general, I love any animal that tastes good from head to toe! As a chef, it’s really beneficial for me to use different parts of an animal that might otherwise be underutilized. It keeps costs down and provides guests with the opportunity to try things they may not otherwise try.
There is a lot more marbling in these parts than you might think, and there are a variety of different textures in specific parts like the ear.
G: Do you think that pig face is trending right now?
CT: I don't know. I try not to pay too much attention to what’s “trendy.” I just want to make food that tastes good, and if it means using parts of an animal that are unfamiliar to most people and [then] educating people about them, I’m happy to do so.
G: If someone hasn't tried any part of the pig’s head, where should they start?
CT: I think a good place to start is with pig cheek—it’s rich and it braises perfectly! Confiting a pig cheek [at home] is easy. The most difficult part is probably finding the product, but your local butcher can help with that.
G: Are there other pig dishes in San Francisco that you like?
CT: The pork at Kokkari is unreal, and Namu Gaji does a pretty impressive job too!
G: Aside from cooking with pig parts, you’re also an advocate for sustainability and the environment. Where does that passion come from?
CT: I have a job that impacts the environment, and as such, I have a duty to make sure that my staff and I do all we can not to add to the overwhelming issues we’re already facing.
I am also a firm believer in good husbandry. All animals deserve to live a good life, especially if they are giving us theirs for nourishment. It’s our responsibility as humans to recognize that.
G: Some of your dishes have original ingredients with a cool, earthy vibe. I’m talking about the "ham snow" and "chicory soil" on Aveline’s menu. Can you tell us more about these?
CT: Environmental elements in a dish add interesting flavors. The chicory soil contains nori, breadcrumbs, candied cashews, and chicory—all pretty earthy, you’re right. Now, the ham snow is highly technical stuff: we freeze ham, grate it over cold amberjack, and call it snow!
G: You’re also creating the menu over at The European, your bar-and-lounge project with Adam Wilson. It seems like the snacks have more of an updated comfort-food feel. Is The European the other side of Aveline's coin?
It absolutely is! There is a secret kid side to me with that menu and, really, it’s us having fun. I do think we have the best burger—it is so good. I want people to use both spaces! Come and eat at The European!
G: To close out, can you share some of your favorite San Francisco spots to grab a bite?
For coffee: Réveille Coffee Co.
For breakfast (and guilty, greasy pleasures): San Jalisco
For lunch and dinner: Kokkari, Kin Khao
For after-hours drinks and eats: Rye, Tradition, Le Colonial
For outdoor dining: The Ferry Building, Slanted Door, Cavallo Point, Coqueta
This interview has been condensed and edited. Photos courtesy of Casey Thompson. The European photo by Andi Fisher.
When you live in a city with so much scenery, eating inside can feel a bit stifling. Here are five beautiful restaurant patios in San Francisco that allow you to order in the great outdoors.
Mission Rock Resort (817 Terry Francois Blvd.)
The restaurant group that owns South Park staples MoMo’s, Pedro’s Cantina, and Pete’s Tavern overhauled Mission Rock Resort in late 2012. Now, it’s a bayside escape with plenty of deck seating, calming ocean views, and easy parking. Try bites from the raw bar or fried seafood for lunch, brunch, or happy hour.
Foreign Cinema (2534 Mission St.)
The most popular tables at this Mission stalwart are in the romantic covered patio. In the evening, artsy or retro flicks are projected on the patio wall while sound can be played through drive-in–style speakers at each table. The movies, however, are a secondary draw compared to the Californian-Mediterranean food.
Waterbar (399 The Embarcadero S)
Waterbar is a perennial Top 100 restaurant, so you can bet on some memorable seafood with views of the bay, the Bay Bridge, and the Bay Lights—not to mention $1.25 oysters every day before 5:30 pm.
Bar Agricole (355 11th St.)
Opened by a collective of the city’s best bartenders and sommeliers, Bar Agricole is led by master drink maker Thad Vogler. Unsurprisingly, its cocktails are just as good as its seasonal food. The space’s award-winning design features plenty of redwood, concrete, and glass, plus a spacious patio that’s covered and heated during the winter months.
Biergarten (424 Octavia St.)
Biergarten takes its name literally—its only seating is outdoors, where all of its Bavarian-style street food is served from shipping containers converted into a kitchen and bar. Brews can be ordered by the half- or full-liter, but considering the long lines, it’s best to get the larger of the two before you squeeze into one of the communal picnic tables.
Photos courtesy of Mission Rock Resort, Foreign Cinema, Waterbar, and Bar Agricole; Biergarten photo courtesy of BarFlySF.
Sushi is not hard to come by in San Francisco, but so much variety means that finding the perfect sushi spot can be a challenge. Here are our picks for the five freshest, most innovative sushi restaurants in the Bay Area.
1. Cha-Ya (762 Valencia St.)
Vegetarian sushi anyone? While that may sound like an oxymoron, Cha-Ya is redefining what sushi means, veggie- and vegan-style. It’s cash-only here, and the wait can be long, but the food is inventive and the service is great. Even meat eaters should enjoy the Cha-Ya Roll: tempura-battered asparagus, avocado, yam, and carrot with Cha-Ya’s special sauce.
2. Minako Organic Japanese Restaurant (2154 Mission St.)
Never tried fried “veggie eel” before? This place has you covered, and it accommodates most dietary restrictions. There’s a vegan menu, a gluten-free menu, animal-product-free tempura, and sushi made with brown rice.
3. Roka Akor (801 Montgomery St.)
The presentation at Roka Akor is out of this world: sushi served on a landscape of salt rocks, ice, bamboo boxes, and light (that’s right, your sushi plate will glow). The tasting menu is a must-try and incorporates a wide range of different fish.
4. Tsunami Sushi Panhandle (1306 Fulton St.)
Tusnami’s classic california rolls are half off during happy hour, but the restaurant is most famous for its combination rolls. Try the Mama San with tempura shrimp and spicy tuna or the Magic Mushroom roll with salmon, snow crab, and enoki mushrooms. Also, consider adding some zing to your meal with sake or wine.
5. Akiko’s Restaurant (431 Bush St.)
Located in Union Square, Akiko’s serves up superfresh sushi—the menu changes daily based on the availability of ingredients. The kitchen focuses on serving sustainable, organic, seasonal, and local fish at high-end prices. The omakase menu will run up to $100 per person, but for sushi die-hards, it’s worth it. If you’re not feeling fish, there are non-sushi items on the menu, too, including teriyaki meats and udon soups.