Drayton SherylThe Village Pub serves modern American fare prepared by Angelo DeCenzo’s chef, Mark Sullivan, with organic produce from the nearby 17-acre farm.
Don’t let the name mislead you: wine, not beer, makes the Village Pub Game so strong. Tucked away in the historic Woodside neighborhood on the edge of Silicon Valley, the cellar at this grand award-winning spot has grown from a modest 250 selections at its inception to 2,500 offerings today. Like Spruce , the restaurant is part of the Bacchus Management Group, so the program here is also run by Wine and Spirits Director Andrew Green. The list includes strengths from Burgundy, Rhone, Bordeaux, Italy, Germany and Austria, as well as a selection of hard-to-find wines from California and other New World regions. And while the cellar is filled with gems for those who spend a lot, value-seekers will find plenty of bottles priced under $80.
Regardless of the vibe, the cuisine here is surprisingly accessible, from the plates of homemade meats served with artisanal bread warmed on the fire to the wonderful lobster bisquitos with braised young potatoes and fennel, available both in the quiet front patio and the more formal dining area. It is there that the kitchen appears to be the best, with such delicious staples as ricotta gnudi, carefully combined with Greek-style chanterelles, tender zucchini and golden rhodzinks. The popular lime pie is no less enchanting – its crunchy and perfect shell, enhanced with pidesmazheny zephyr, viola pelustki and meringue sticks.
Taking into account the clientele, the wine list is designed to satisfy the deep quiches with an outstanding selection of French wine brands, especially Bordeaux.