Range Life
New American restaurant · Livermore ·
Seasonal modern fare, craft cocktails, and fresh, creative dishes
Seasonal modern fare, craft cocktails, and fresh, creative dishes
"Not every restaurant can straddle the line of nice-enough-for-special-occasions and comfortable-enough-for-a-low-key-weeknight-meal, but Range Life more than pulls it off. Huge windows let lots of light into the white brick, plant-filled space, making it feel a little like the Greenpoint loft of an independently wealthy artist. But as casual as the space is, the food is easily as good as what you might find at the kind of place where place settings include several different sizes of forks. The menu changes with the season, but if you’re here on a Monday and the fried chicken is available, get it–it’s shatteringly crisp with juicy insides. Round out the meal with the toasty-bitter milk and honey–malted milk ice cream, burnt honeycomb, and olive oil." - Gabi Moskowitz
"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
"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
"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