The Village Pub

The story

Crafted with passion, served with love

A Bay Area Institution Since 2001

When The Village Pub opened in Woodside in 2001, it found its footing quickly. Located just south of San Francisco in the quiet hills of the Peninsula, it earned a reputation as one of the top American restaurants in the Bay Area — a standing it has held with remarkable consistency ever since. Chef Mark Sullivan was named one of Food & Wine's "Best New Chefs" shortly after opening, and the restaurant has held a Michelin star for 12 consecutive years.

Farm to Table, Literally

What sets The Village Pub apart from most farm-to-table claims is the specificity of the relationship behind it. Approximately 80 percent of the restaurant's produce comes from SMIP Ranch, a seventeen-acre organic farm a few miles west of Woodside in the Santa Cruz Mountains. Produce is grown from select heirloom seeds, cultivated without synthetic pesticides, herbicides, or fertilizers, and harvested exclusively for use at the restaurant. It is a direct, deliberate partnership — not a marketing tagline.

Contemporary Californian, Rooted in France and the Mediterranean

The cuisine is described as contemporary Californian, drawing on the culinary traditions of France and the Mediterranean. Each dish is built around hand-selected, seasonal ingredients, with the menu shifting to reflect what the ranch and the season make available. The philosophy is one of reverence for every component — the kind of cooking where the sourcing is inseparable from the result.

A Wine Program in a Class of Its Own

The wine and spirits program has earned Wine Spectator's Grand Award — the publication's highest honor — for seven consecutive years, a distinction held by very few restaurants in the world. The list spans more than 3,500 labels, and the sommelier team is on hand to guide guests through it. For those bringing something special from their own cellar, the corkage policy accommodates that too.

The Full Experience

The Village Pub serves dinner nightly, Friday lunch, and weekend brunch — offering multiple ways to experience the same kitchen and the same commitment to quality. Private dining is available for larger groups, and the space has become a destination for both local regulars and visitors making the short drive from San Francisco.