Range Life

"Chef Bill Niles (formerly at Tartine) and partner/wine director Sarah Niles have created an oasis of California cuisine in Livermore, where dining on the patio in the evening doesn’t always call for a sweater. The best produce from around the Bay Area is used in the best ways, from fried green tomatoes from Riverdog Farm served with thousand island, and beef tartare with Full Belly Farm mission figs, pickled ramps, and pumpernickel bread. Cocktails are also garden fresh and creative, like the Lost Coastline, mixing gin, lime, fir tips, yellow chartreuse, and smoked salt. The bar is a great place to grab a bite and chat with regulars, while the patio is a magical destination on a warm summer night." - Dianne de Guzman, Eater Staff

"This seasonally focused restaurant from couple Bill and Sarah Niles is on Michelin’s Bib Gourmand list with good reason, recognized both for its stellar food, excellent wine list, and playful cocktails. The menu shifts with the seasons, and the best advice here is to go with items that highlight the region’s produce, but it never hurts to add on the toast — especially if it’s highlighting figs, which Michelin called out as an “appealing bite.”" - Dianne de Guzman

"The picturesque neighborhood restaurant from SF restaurant veterans focuses on vegetables, with roasted and grilled meats to complement, along with complex, festive cocktails." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"This charmer from husband-and-wife team, Bill and Sarah Niles, may look straight out of a trendy, urban neighborhood, but instead calls Livermore home. The rustic interior with big arched windows and plenty of succulents screams "hipster hotspot." However, few big-city restaurants can offer such an enthusiastic, passionate staff and friendly local crowd. Sip on a St. James Sour and tuck into appealing bites like fig toast with a drizzle of olive oil and salt; delicately fried yellow squash and green tomatoes over toasted pumpkin seeds and basil aïoli; or cod over tender flageolet beans with roasted nardello peppers and a cherry tomato relish. Finish with malted milk ice cream topped with flaky sea salt, honeycomb sugar candy and savory olive oil." - Michelin Inspector

"From husband-and-wife team Bill and Sarah Niles. Tuck into appealing bites like fig toast with a drizzle of olive oil and salt; or delicately fried yellow squash and green tomatoes over toasted pumpkin seeds and basil aïoli." - The MICHELIN Guide