The restaurant offers sophisticated modern California cuisine by Chef de Cuisine Justin Cogley. Chef de Cuisine Justin Cogley’s and Executive Pastry Chef Ron Mendoza’s cooking philosophy is built first and foremost on spontaneity. With access to an array of outstanding local products as well as ingredients and artisan purveyors from around the world, Cogley and Mendoza focus on incorporating these elements into their ever-changing menus. The intimate 42-seat Aubergine restaurant features an underground wine cellar constructed beneath the inn’s courtyard to house the restaurant’s 4,500-bottle collection. The wine list features numerous great wines from around the world with a particular focus on wines from Monterey County and France.
The award winning restaurant was recently voted Fifth best in San Francisco and the Bay Area by Zagat.
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