Ladera Grill

The story

Crafted with passion, served with love

A Historic Address with Serious Ambitions

Ladera Grill occupies the rebuilt Skeels Building on Monterey Road in downtown Morgan Hill — a structure with roots going back to the mid-1900s, when it operated as a hotel that once welcomed Swedish Crown Prince Gustav Adolph and Crown Princess Louise in 1926. The Morgan Hill Historical Society's original flagpole still stands on the rooftop today. Since 2011, this landmark address has been home to what the restaurant describes as the premier dining destination of South County, and the recognition has followed: Wine Spectator has granted the restaurant its Award of Excellence for more than 14 consecutive years, a testament to a wine program spanning over 150 labels.

The Team Behind the Table

The restaurant was founded by Dan McCranie, a longtime South County resident whose career spanned decades in Silicon Valley's technology executive world. His son Morgan joined as Business Manager at the founding, overseeing operations and finance. Beverage Director and Event Manager Katrina Parsen brings more than 20 years of hospitality experience — from San Luis Obispo to New York and back to California — along with a Level 1 certificate from the Court of Master Sommeliers. Banquet and Private Events Manager Rene Perez, also a Sommeliers Level 1 certificate holder, has been with Ladera since day one.

At the center of it all is Executive Chef Tony Garcia, whose background spans premium steaks and chops, Northern Italian cuisine, and creative entrée salads. Before Ladera, Garcia owned and operated Giancarlo's in Morgan Hill and worked as Sous Chef at Birk's Steak & Chop House and Kitchen Manager at Gordon Biersch in Downtown San Jose. His cooking defines the restaurant's identity.

What's on the Plate

The American fine dining menu moves confidently across a wide range — and does so with clear culinary conviction. Starters include house-made New England Clam Chowder, Stone Baked Pinsa with fig jam and aged blue cheese, Crispy Calamari from Monterey Bay, and Seared Ahi Tuna dressed with dynamite sauce and Togarashi. Pastas range from Braised Pork Pappardelle to a Maccheroni al Torchio in Pesto inspired by the Abruzzo region of Italy.

At dinner, the kitchen extends further: Beef Wellington, Grilled Lamb Chops with tarragon demi-glaze, Slow Braised Short Ribs, Chilean Sea Bass with miso soy, and a full roster of USDA Prime steaks — Filet Mignon, New York Strip, and Ribeye — served with choice of sides and sauce. On Mondays, complimentary corkage for up to two bottles per table makes it an ideal occasion to bring something special from a personal cellar.

The dining room and patio both serve lunch and dinner, with private banquet facilities available for larger gatherings and events.