The Village Pub
Fine dining restaurant · Woodside ·
Gourmet seasonal fare & fine wines in a refined setting
Gourmet seasonal fare & fine wines in a refined setting
"Yet another star from the Bacchus group (Spruce, Selby’s), the Village Pub keeps the wealthy rolling hills of Woodside in Cal country classics. (1 star)" - Eater Staff
"Despite the sophisticated setting, the cuisine here is surprisingly approachable, from platters of house charcuterie served with fire-warmed artisan bread to the superb lobster bisque with braised new potatoes and fennel available in both the cozy front lounge and more formal dining area. It’s there that the kitchen shines its brightest though, with such elaborate entrées as ricotta gnudi neatly arranged with chanterelles à la Grecque, tender squash and golden raisins. The popular key lime tart is an equally impressive display—its crisp and perfect shell topped with toasted marshmallows, viola petals and meringue batons.Given the clientele, the wine list is designed to court deep pockets with an outstanding selection of French vintages, particularly Bordeaux." - Michelin Inspector
"Nestled in Woodside, the Village Pub is a fine dining restaurant that serves a prix-fixe menu rooted in French and Mediterranean culinary traditions. It changes based on the season’s offerings and features fresh ingredients from local farmers, ranchers, fishermen, and purveyors. Since opening its doors in 2001, The Village Pub has been awarded a Michelin star for 12 consecutive years. Yet, despite its more upscale reputation, the restaurant also houses a more laid-back and casual pub and lounge area, which serves an a la carte menu. The “Pub Burger” — a half-pound of custom blend served atop a house-made English muffin bun with remoulade sauce and turmeric pickles – is a hit." - Cathy Park
"On the Peninsula, Village Pub in Woodside is one of the group's established Peninsula restaurants." - Paolo Bicchieri
"Like its sister restaurant Spruce, the Village Pub offered a full a la carte takeout menu, with an option for “luxury additions” like caviar and dry-aged steaks. But reservations are back for indoor and outdoor dining." - Luke Tsai
