Ten days. Five cities. Nearly 40 restaurants, breweries and wineries.
Want to do a deep-dive into the restaurant scene that stretches from Danville to Livermore? The week-and-a-half between Feb. 24 and March 5 is the time to do it. That’s when Taste Tri-Valley Restaurant Week rolls into the region. Now in its third year, Taste Tri-Valley is a 10-day promotion at restaurants, wineries and breweries in Pleasanton, Livermore, Dublin, Danville and City Center Bishop Ranch in San Ramon.
This year, Restaurant Week features a wide variety of cuisines, from Burmese to Italian and Southwestern, with 32 restaurants confirmed and five more joining soon. Among them: Much Ado About Pizza (Pleasanton), Bridges Restaurant & Bar (Danville), Zephyr Grill (Livermore), Sabio on Main (Pleasanton), LB Steak (San Ramon), Burma! Burma! (Dublin), Posada (Livermore) and Bamboo Sushi (San Ramon), as well as Wente Vineyards, Las Positas Vineyard and Rosa Fierro Cellars.
There are new offerings this year, too, including inclusive pricing and discounts. In addition to prix fixe tiers starting as low as $25, you’ll find plenty of deals, like 10 percent off food at San Ramon’s buzzy new Dumpling Time or 25 percent off your check at Strizzi’s in Pleasanton and Livermore.
Looking for a designated driver? You can ride the Livermore Wine Trolley for a Taste of the Tri-Valley Food Tour ($100), which includes three courses at each of three restaurants. The March 2 ride has sold out, but tickets for Feb. 28 are still available here.
Also new for 2023: A ticketed, five-course Sunday Supper on the final day of Restaurant Week, March 5, at Locanda Amalfi in Pleasanton. The dinner, which costs $150, will offer a rare glimpse into the cuisine of the Amalfi coast from five Locanda chefs.
Festivities kick off Feb. 23 with a Chef Collaboration Dinner at Wente Vineyards in Livermore featuring bites from Wente chef Tony Glanville, followed by wine-paired courses from high-profile chefs, including Francis Hogan (Sabio on Main), Roland Passot (LB Steak), Lindsay Kruljac (Republic of Cake) and Sean Baker, consulting chef for Danville’s forthcoming Blossom & Root. Tickets are $185 and can be purchased at www.wentevineyards.com.
A portion of the proceeds from the Sunday Supper and Collaboration Dinner will benefit Open Heart Kitchen, the largest hot meal program of its kind in the Tri-Valley area. For more information, visit, https://visittrivalley.com/restaurantweek.
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