The Village Pub is an unassuming gem tucked into Woodside, California, a quiet, almost timeless town in the heart of Silicon Valley. The wood bar and cozy interior make you feel like you went back to the days of horseback and carriages. The evening I dined there it was an eclectic clientele – surrounding my table there was a couple who were regulars to the restaurant, a group out for a birthday celebration admiring each other’s collections of vintage cars, a couple on a romantic date, and a family enjoying the Sunday evening. The restaurant has been the recipient of one Michelin star twelve consecutive years, as well as Wine Spectator’s highest honor, a Grand Award, for seven consecutive years.
The restaurant prides itself on locally sourced produce – about 80 percent comes directly from SMIP Ranch in the hills above Woodside, grown without synthetic pesticides, herbicides, or fertilizers.
The service is everything you would expect from such a highly honored and rated restaurant.
Begin your evening at the bar with a beautifully crafted cocktail before settling in for dinner.
And be sure to consult the sommelier- their thoughtful wine recommendations and pairings can beautifully complement each course. I enjoyed a rosé from Provence with the canapés, bread course, first course, and a Bordeaux blend with my second and third courses. Of course, I had to have an Espresso Martini with dessert. The restaurant is known for its wine and service!!
The three-course tasting menu is slightly deceptive – its three courses you have options for, plus canapés, a bread course, and mignardises. You will not leave hungry.
Here are highlights from The Village Pub Tasting Menu:
TRIO OF CANAPÉS
Compressed watermelon with sesame seeds and lime vinegarette, purred eggplant with Fresno chilis and microgreens, cheese croquette with black truffle.
BREAD COURSE
Warm Parker House Rolls with cultured butter from Vermont and Maldon salt.
FIRST COURSE
Citrus-cured Red Snapper Crudo with pickled Fresno chilis, tangerines, and a coconut-lime vinegarette
SECOND (SUPPLEMENTAL) COURSE
Australian Black Truffle Acquerello Risotto with aged parmesan
THIRD COURSE (DAILY SPECIAL)
Japanese Scallop with morrell mushrooms, mushroom puree, fig balsamic, Iberico ham, and micro greens
DESSERT COURSE
Farmstead Cheeses – Tete de Mione, Crémeux de Bourgogne, Blu di Bufala with house made crackers
I loved everything about this meal. The tasting was generous, and the exceptional flavors and attentive service made the entire experience feel effortless and memorable. My one piece of advice? Resist the temptation to eat all of the rolls at once- they’re far too good to leave behind, but the restaurant is happy to package anything you don’t finish so you can enjoy it later.
All in all, a magnificent dinner with impeccable service. I can’t wait to return and try the rest of the menu!