Camille Ortega
Chef & co-owner
Cooked up the coast for a decade, came home to build a menu out of what her neighbors grow.
Our story
A restaurant that could only be in Hollister.
We opened in a brick building downtown with one rule: buy from the people who farm around us, and let the menu answer to them.
The kitchen
Small crew, whole ingredients, nothing pre-portioned.
Bread is mixed and baked here every afternoon. Larger cuts of meat come in whole and get broken down in-house, and the trim turns into stock, sausage, or staff meal.
It's slower and it's the reason a dish disappears when the crop does. Servers are trained on the whole menu each week so the answer to "what's in this?" is never a guess.
412 San Benito Street, Hollister, CA 95023 · $$ · Californian, farm-to-table
In the kitchen
The people running the room.
Ben Alvarado
General manager & co-owner
Runs the floor, the wine list, and every private event contract personally.
Sofia Marchetti
Pastry & bread
Bakes the focaccia every afternoon and everything on the dessert list before service.
Standards
What we commit to, in writing.
These are the same four rules we hand new cooks and servers on day one.
Bought within the county
Most produce comes from growers we can drive to — row crops out Union Road, orchards toward Aromas, and olive oil pressed near Paicines.
Menu follows the harvest
The mains list changes most weeks. If something on the printed menu ran out, that usually means it was picked in a finite quantity two days ago.
Whole-animal, whole-vegetable
We buy larger cuts and break them down here, and trim becomes stock, sausage, or staff meal instead of a bin.
Honest allergen answers
Every station can tell you what's in a dish. If we can't safely modify something for an allergy, we'll say so rather than guess.
Guests
Eleven years of regulars.
“They handled a gluten allergy without making it weird, and the server knew every dish cold.”
“Booked the back room for twenty people. One contact, one invoice, and the food came out hot all at once.”
“The patio in October with the heaters on is the best seat in San Benito County.”
Kitchen questions
Ownership, sourcing, and access.
Who owns this restaurant in Hollister?
Chef Camille Ortega and General Manager Ben Alvarado have operated this space together for 11 years. You will likely see one of them on-site during nearly every service to ensure the best experience for our San Benito County guests.
Where does the food come from?
Twenty-two Central Coast farms and ranches are on the current menu, most of them inside San Benito County — row crops out Union Road, orchards toward Aromas, and olive oil pressed near Paicines.
What does farm-to-table actually mean here?
It means the menu changes when a crop ends, we buy whole animals and break them down in-house, and the growers' names are on the menu. It isn't a decorating style.
Are there job openings at your restaurant?
We are usually looking for talent in both the kitchen and on the floor. Please check the note on our contact page for application instructions; we respond to every applicant even if there are no immediate openings.
Is the restaurant accessible?
Yes — a step-free entrance from San Benito Street, an accessible restroom, and tables with clearance in both the dining room and on the patio. Mention it in your reservation notes so we hold the right table.
Do you host community or fundraiser nights?
A few times a year for San Benito County schools and non-profits, usually on a Wednesday. Email the restaurant with the group and the cause and it goes on the calendar for review.
Do you offer gift cards for local residents?
Yes, gift cards are available in any amount and can be purchased by phone or at our host stand. They never expire and are valid for food, drinks, or private events booked at our restaurant.
Come see for yourself
The best introduction is dinner.
Book a table, or walk in and take a bar seat while the pass is running.