Town

Story

On Father’s Day 2005, we were awoken by the San Carlos Fire Department.

After 10 successful years in San Carlos, our restaurant A Tavola was gone. Rather than giving up, we were inspired to create something new from the ashes. One year later, Town opened.

While the concept was completely transformed, our core philosophies remained unchanged: we are dedicated to going above and beyond to make our customers happy, and we believe in being a strong part of the communities where we do business. This commitment to service does not stop in the restaurant; we believe in strong community involvement. Whether it’s a school fundraiser, local charity, or national effort, Avenir Restaurant Group will be lending a hand or leading the way.

Our tag line – “Eat and Drink American” – means a lot to our team. We serve premium steaks and chops, local seafood, handcrafted cocktails, and a wine list that features vineyards from California, Oregon, and Washington.

We partner with purveyors who have the same philosophy regarding farming, feeding, and the treatment of animals. We raise a portion of our own cattle on our ranch in the Sierra foothills (RanchoAlena.com) – 100% Black Angus, pasture-raised, and finished using our own special blend of barley, hops, molasses, corn and cherries. After 30 days of dry aging, the result is some of the finest meat available anywhere. Our remaining cuts come from a boutique purveyor who only partners with the finest ranchers.

Our produce comes from the abundant farms in Salinas and the Central Valley. Our seafood is locally and seasonally sourced. Our poultry comes from Pitnam Farms. We believe they are the finest in the state. Their poultry is cage fee, hormone free and they are part of the Global Animal Partnership.

Our beverage program utilizes American small-batch distilleries and breweries. Fresh squeezed juices, house made syrups, shrubs, and purees round out our ever changing seasonal bar program.

We are proud of our American partnerships, and we hope you appreciate our approach.

Cheers!

Greg St. Claire, Frank Sanchez and Jeremy Cheng