From the service to the food, this was one of the best experiences I have had recently. Brunch was AMAZING!
The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:
Sabio on Main recently graced Pleasanton with their presence in early September. This is the first restaurant for the owner while their Chef, Francis Hogan, and his sous-chef came from Bluestem Brasserie in SF. Their dinner is a “wordly” tapas menu with great attention to detail. They source their ingredients locally and focus on doing things in house (animals are brought in whole). This past week they introduced brunch.I noticed as soon as I walked in (and throughout my meal) that everyone was super nice and very welcoming. From the hostess to the waiters, it was a very personal and friendly treatment. The restaurant, although spacious and quite large, feels inviting. The decor is influenced by various places and things, but somehow comes together nicely. They also get a lot of natural light, which during brunch time is great!
What we ate:
- Kir Royal ($12)
- El Sabio Sangria ($10)
- Rose Street Mary ($14)
- Smoked Liberty Duck Breast Croque Monsieur ($15)
- Smashed Avocado Toast ($10)
- Eggs Benedict ($14)
- Granola Crusted French Toast ($13)
- P-Town Fry ($13)
- Whole Wheat Pancakes ($13)
- New Orleans Style Beignets ($13)
The sangria was sweeter than most with the addition of Liquor 43; it went down easy and had a lot of flavor.
The bloody mary was the real winner though; it was delicious! This is a huge compliment because last time I tried one my face became a family meme. Everything about a bloody mary is a turn off: the idea of vodka and tomatoes, celery and the fact that most of those things don’t cover the intense vodka flavor. I was hesitant to try Sabio’s “Rose Street Mary”, but I was so pleasantly surprised. You could taste the tomatoes (which tasted like actual tomatoes and not some watered down, cheap juice), the vodka was masked and it had a great punch that I haven’t experienced before. Hands down the best and only bloody mary I’ve actually enjoyed. It was so good I would actually order this over the other drinks I tried.
The story behind these beignets is very cool:
The chef met a Pleasanton resident who happens to be a pilot and own a farm in Hawaii where she grows coffee beans, macadamia nuts and cacao. He was inspired to make a dish that showcases all the ingredients grown on her property. They source everything from her and it shows, the ingredients feel decadent and not mass produced. The macadamia nuts have a certain flavor (a little smokey, a little spicy) and the mocha dipping sauce is nice and rich. I did prefer the beignets alone, but loved the chocolate and macadamia nuts together.
The whole meal was phenomenal and I enjoyed every bite. I haven’t tried a new place in which I was this impressed in a while. Well done Sabio, all that’s left to do now is figure out how quickly I can get back there.