If there is one thing that I don’t really appreciate when traveling, it’s attitude. Some people might call it snobbishness, arrogance or superiority, but I encompass it under one term.  It’s sometimes present in the people we meet on trips, whether they are familiarization (FAM) or media tours.  I won’t say where and with whom I’ve encountered this, but it will color my view of a place, and something I may have given high praise for will ultimately be muted in my assessments.

That’s something I didn’t encounter during my media trip to the Tri-Valley of Northern California. Like Paso Robles, this was always a drive-through area for me growing up in Watsonville. It was a gas or sometimes a lunch stop on the way to family trips to Lake Tahoe. But the area, which comprises the cities of Livermore, Pleasanton, Danville, Dublin, and San Ramon, was rather quiet in the 1970s. Today, it’s completely different from that sleepy era, with more than three dozen winery tasting rooms and an exciting culinary scene.

During our three days here, I felt the abundance of food and the variety we enjoyed were comparable to anything I’ve had in San Francisco, the declared culinary capital of the Bay Area, but without that dreaded attitude. Every place we went to felt welcoming, with dishes that were as excellent as anything I’ve had in the city.

Pippal

In all the Indian restaurants I’ve been to, this was by far the most unique and most delicious. The owners, who have other restaurants in the Bay Area, wanted to make regional food from all over the country, and so we enjoyed uncommon but wonderfully flavored dishes. We sampled six appetizers, three entrees, and two desserts, all of which were complex in taste and so irresistible, we couldn’t stop eating them. My favorites were Live Chaat, made table-side with crackers, steamed savory cake, crunchy noodles, chutneys, and a liquid nitrogen frozen yogurt; the seafood coconut mango curry entree, and another dessert chaat that was like eating a saffron and cardamom cloud.

Bravazo

The next morning, we stopped at this Peruvian restaurant, which is also known for its breakfast entrees. The menu included common favorites, such as a breakfast burrito, avocado toast (which is what I chose), and an omelet. But there were also some twists, such as the Peruvian street food pan con chicarron (a pork sandwich with aioli, sweet potato, and salsa) and a banatella French toast (with Nutella, fruit, yogurt, almond butter, and chocolate syrup). The portions were quite generous, enough to carry us through the morning and to our next adventure.

Dust Bowl Brewing Company

Living in Colorado, I’ve visited plenty of craft breweries all over the state. But I don’t think I’ve been to one that has at least 30 beers on its standing draft list. That’s what I encountered at Dust Bowl. With such an extensive slate of beers, I ordered a four-glass sampler. My favorite was the Harvest Lager, a darker brew that was smooth and malty.  Naturally, we had some food to accompany the brews, which included shareables, salads, burgers, sandwiches, and flatbreads. Standouts here were ahi poke nachos and the prosciutto fig flatbread.

3 Steves Winery

What were the chances that three friends, all named Steve, would start a winery in the Livermore Valley? When these pals had the opportunity to do so in 2012, they established a winery with an incredible view and a welcoming environment. 3 Steves specializes in medium and full-bodied reds such as Zinfandel, Cabernet Sauvignon, and Cabernet Franc, varietals that locally grow well, but we also tasted some excellent whites and a rosé.  Managing owner Steve Ziganti allowed us to try a rare red, Cabernet Pfeffer, which was spicy but smooth and unsurprisingly sells out quickly.

Sabio on Main

In downtown Pleasanton, this restaurant has become a go-to fine dining experience. Executive chef Francis Hogan and owner Jim McDonnell have established relationships with local suppliers, farmers, and winemakers to present a creative dining experience that’s seasonally inspired.  Since we were there in October, fall favorites were featured on the menu.  I chose cauliflower gruyere soup, pumpkin ravioli, and apple cider donuts for my meal, all of which were bursting with freshness and warm spices. That was also true with the innovative cocktail menu and my mezcal, apple cider, cinnamon, and lime drink, Aztec Fall.

Blossom and Root Kitchen

Occasionally, I try to commit to a more vegetarian diet, or even a vegan one. If I went to a place like this one, in downtown Danville, I’d find it a lot easier.  You can find a lot of plant-based meals here that would taste like the real thing. For example, people in our group ordered a bahn mi sandwich with baked tofu and crab cakes, and a steak salad made from mushrooms. I kept my order simple with power parfait – a chia and oat pudding with pumpkin seeds, lime zest, and fresh and dried fruit – toast, and a blueberry mint limeade, certainly one of the prettiest mocktails I’ve ever seen.

Longevity Wines

Phil and Debra Long were passionate about winemaking, even though they were successful in other careers. For over 20 years, they continued to grow their hobby, and they eventually started their winery, Longevity, which was eventually taken over by their son, Phil Jr. Debra passed away from cancer in 2019, but the intimate family business continues to thrive. We were lucky to do a wine and chocolate tasting here, and what made it fun was ranking our favorite pairings. We also learned that Phil’s reserve Cabernet Sauvignon was one of two wines served at this year’s Met Gala dinner in New York.

Posada Alta Cocina

Having as much Mexican food as I do, I can always appreciate something that’s slightly more elevated.  This was the case at this establishment, named after chef-owner Eduardo Posada, an immigrant who worked his way through various restaurants in the U.S. Besides the innovative entrees and starters, mostly creative twists on traditional Southwestern dishes, there is an impressive wine cellar that takes advantage of the surrounding wineries in Livermore. We all enjoyed their signature chicharrónes and street corn cheese dip, along with some fresh juice margaritas.  I also dined on Hamachi ceviche and King Ranch enchiladas.