May 2006
"Best Independent Restaurant"
We are proud to announce that we have recently been selected as Pleasanton's first "Gold Plate Winner" by the Best Independent Restaurants Assoc. Gold Plate Winners are selected after passing a thorough, anonymous inspection, including such factors as service standards, food quality, presentation and atmosphere. We are very proud of this award, and will continue to devote our efforts to making every guest's visit a WOW experience.
 Febrary 22, 2006 "Pinch Me -- Did I Make This?" Nicholas Boer's article on the Crabby Chef Award.
 November 18, 2005 "Students Don Chef Hats at Hotel" Maria Natale's article on our Participation Cooking Classes.
 September 23, 2005
Best of Pleasanton Awards for Best place to Have a First Date, Have a Wedding Reception, Best for After-Work Drink, and Best Atmosphere
Have a First Date - Pleasanton Hotel Perhaps the biggest surprise for those who found their first love on the high school campus was our readers' pick of the Pleasanton Hotel as the best place for a first date. Hotel owner Bill Laube said the hotel doesn't cater to younger crowds - those in their early 20s - but would be glad to see more of them stop in for a drink or dinner. Those he sees holding hands and sitting back in the comfortable lounge chairs are a bit beyond "first-date" age, but they almost always have that same special gleam in their eyes as they get to know each other for the first time. The Pleasanton Hotel is located at 855 Main St. downtown.
Have a wedding/reception - Pleasanton Hotel The Pleasanton Hotel won hands-down as our readers' choice for the best place to have a wedding and reception. Brides and their parents (we didn't hear from grooms) praised the ambiance of the spacious Victorian banquet room, the separate Garden and Fireside rooms for break-away chats and refreshments, and the hotel's private, exquisitely landscaped outdoor patio, with ample room for photos and dancing. Owner Bill Laube said wedding parties and their guests particularly like the convenience of holding both the wedding and reception in an historic downtown facility that doesn't look like a banquet hall. More than 75 percent of wedding receptions booked at the hotel this year have also included the wedding itself, with the others held there after church weddings nearby. The Pleasanton Hotel is located at 855 Main St. downtown
Atmosphere - Pleasanton Hotel Nestled in downtown Pleasanton amongst the charm and nostalgia of Main Street, the Pleasanton Hotel was voted the place with the best atmosphere. Readers said the hotel's recently redecorated historic property with a private outdoor garden patio and its turn-of-the-century Magnolia tree create the perfect setting for a bit of rest and relaxation from the stress of work and traffic outside. Readers' ballots for the Blue Agave and Barone's make these two restaurants close runners-up. The Pleasanton Hotel is located at 855 Main St. downtown
Best for After-work Drink - PleasantonHotel The historic design and décor of the Pleasanton Hotel, with its wood bar and always-friendly bartenders and staff have made this a great place for a relaxing after work drink, and maybe even dinner across the hall right after. Our readers voted the hotel best in the after-work drink category, citing the comfort and quiet as well as generous drinks that help soothe those stopping by after a hectic, stressful day. It's possible, too, that the hotel bar's wide variety of sumptuous appetizers adds to its appeal for our voters. "Happy Hour" starts at 4 p.m. weekdays. For $10, you can have a multi-course meal. The Pleasanton Hotel is located at 855 Main St. downtown.
September 14, 2004
Best of Pleasanton Awards for Sunday Brunch, Live Music, Atmosphere and more.
Place for live music The Pleasanton Hotel was the overwhelming winner in this category. Perhaps it's the Thursday evening Blues on the Patio that people enjoy, with music and dancing, a full patio bar and special patio menu; it begins in late May and runs through early October so it's not too late to check it out this season. Or maybe it's the live music inside from 8:30 p.m.-12:30 a.m. Fridays and Saturdays, which features dance music from all eras year round. To just sit and listen - but we dare you to keep those toes from tappin' - or to boogie the night away on the spacious dance floor, the Pleasanton Hotel is our readers' choice.
Place for girls' night out We relied on readers to tell us just where the girls go while the hubby or whoever stays at home. And it's OK, guys, there are no Chippendales among the entertainers at the Pleasanton Hotel, which girls said was their favorite place to spend an evening together, followed closely behind by Stacey's and the Union Jack Pub, all on Main Street. In fact one reader, Suzanne Hopkins, said Main Street, itself, is the place she likes to visit on her night out.
Place for Sunday brunch Again the Pleasanton Hotel was the winner. Its Sunday champagne buffet brunch is legendary, with people advised to make Mother's Day reservations weeks in advance. Chef Neil Marquis really outdoes himself for these Sunday brunches, and the buffet tables are laden with every imaginable breakfast and lunch food one would want to feast on. Chefs also stand by to create made-to-order omelets, pastas and dessert crepes. The friendly servers are gracious with the champagne - as well as cider, coffee, hot chocolate and freshly squeezed orange juice - and children are welcome. A dessert table offers goodies from tortes and mousses to cream puffs and brownies.
Atmosphere The Pleasanton Hotel also won this category. Perhaps it's the high-backed chairs, Victorian wallpaper and tall ceilings that people like. In the daytime, it's probably the views of the beautiful gardens. Of course a sense of history adds to any atmosphere and knowing that the Pleasanton Hotel has been around for more than a century helps, as does the knowledge that bandit Joaquin Murieta frequented the poker games upstairs in the 1800s. Close runners-up for atmosphere were old-time favorite Haps and the patio of the Blue Agave, which certainly has a wonderful atmosphere on a warm summer's evening.
Solo dining Eating alone? You're not a loser! It's become socially acceptable these days - even for women. And the winner for solo dining is - the Pleasanton Hotel. This category had 40 different restaurants nominated but most were more casual than the Pleasanton Hotel. Which goes to show that people like the Pleasanton Hotel, for its brunch, its atmosphere or even when dining alone. One woman found the concept of dining alone unimaginable, saying "What's that, with four kids?" Hey, ma'am, you're the one who would really appreciate it - do you have a birthday coming up?
July 9, 2004
Review by Deborah Grossman
Publication Date: Friday, July 09, 2004
Recipe for a chef
Journeys to Pleasanton kitchens take many routes
by Deborah Grossman
Dining choices in Pleasanton range from gourmet restaurants to national chains to family-run eateries. We ventured behind the scenes at three restaurants to discover what chefs are cooking up this summer - and why they choose to spend their days and evenings in hot Pleasanton kitchens.
A chef with many hats
OK, so you can't exactly spend the night at the Pleasanton Hotel. But inside the Victorian-style, Main Street restaurant you can learn to cook, meet winemakers, attend a mystery theater, celebrate your wedding reception, brunch with friends, and relax during weekday Happy Hours or at Thursday patio blues and barbecue. Executive chef Neil Marquis oversees this culinary beehive of activity.
If the mark of a master chef is blending art and science, Marquis fits the bill. His mother launched his cooking career at age 4 when he made pancakes for his Palo Alto household. While studying geology at San Jose State, Marquis worked part-time for the catering arm of Bill Graham Presents.
After graduating, he realized he could earn as much money in his chef's whites as crawling around mucky excavation sites. Plus, he could prepare steak and lobster for the Grateful Dead.
In 1994, he graduated from the California Culinary Academy and apprenticed in France. Marquis then worked at restaurants from Skates in Berkeley to the Argent Hotel in San Francisco. In 2000, both the Pleasanton Hotel and Charles Schwab in the city offered him jobs.
"Cooking for Schwab executives and the huge employee cafeteria would have been doable. But here, owner Bill Laube gives me free culinary reign to experiment with the menu and, now, to teach," said Marquis. "Sometimes I can't believe I get paid for doing something I love so much."
His passion for food was passed on to students in a recent cooking class. Decked out in chef's coat and toque (hat), students learned basic skills and helped prepare the dinner they later savored.
Pleasanton student Carole Carlson was confident she could replicate Chef Marquis' artichoke appetizer. "It's great to be hands-on in the class and pick the brains of a chef," she said. "I tried recipes with artichokes before but they never worked. Now I'll make the red pepper aioli, too."
This fall, Marquis plans to offer cooking classes at the Pleasanton Hotel through the Pleasanton Adult School.
Winemaker dinners are another of Marquis' favorite functions. At a recent dinner featuring Livermore's Crooked Vine wines, owner Dale Vaughn-Bowen observed, "Neil's positive attitude and interest in food rubs off on everyone. He works hard to find the best pairing of food and wine, like our Zinfandel with his pepper-crusted filet mignon and wild mushrooms in a bing cherry Zinfandel demi-glace."
For Marquis and his staff of 12, a typical weekend might involve hundreds of brunch and dinner meals, a wedding reception for 185, and a winemaker dinner for 50. Marquis is pleased that the Hotel has evolved from primarily a special events venue to one where he greets many repeat guests.
Marquis recently began offering a weekly fresh fish menu based on the "Best Choices" from the Monterey Bay Aquarium's Seafood Watch program, which monitors availability of fish from environmentally sustainable sources.
Over half of Pleasanton Hotel customers order fish entrŽes. The most popular seafood dish - and Marquis' personal favorite - is wild salmon basted in vermouth garlic sauce. The chef also serves English sole stuffed with Dungeness crab and artichokes. The meatloaf on the menu is a direct descendant of his mother's recipe.
Though he lives in the gourmet haven of Berkeley, Marquis said, "I love working here in close proximity to Livermore Valley wineries. And downtown Pleasanton reminds me of the Palo Alto I knew as a kid."
Got Italian?
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 March 28, 2006written by Janet Fazio |
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 Even after 100 years in business, the historic Pleasanton Hotel remains a popular dining spot along Pleasanton’s Main Street. Although the old west building, dressed in a Victorian theme, no longer has overnight accommodations, be assured that during your stay you’ll be treated like a treasured guest.
The menu, a creation of Executive Chef Neil Marquis, features contemporary American entrees, daily seasonal specials, a weekly fresh fish selection and a weekly fixed price menu. There’s a lot to choose from, but if you don’t see something on the menu or need to make a substitution, don’t hesitate to ask. Exceeding your expectations for a pleasant dining experience is most important and the kitchen staff will do what they can to accommodate all requests. In fact, during both my visits, which were very busy evenings, Chef Neil delivered entrees personally, answered questions regarding the menu, opened bottles of wine and then came back to see how the dinner guests were enjoying their meals.
Meatloaf lovers are sure to enjoy Chef Neal’s Meatloaf ($17.95), served with a red wine mushroom sauce and garlic mashed potatoes. This variation of an old family recipe is a hearty portion that’s mouth watering good. I paired it with the Baby Butter Lettuce salad ($6.95) with caramelized apples, feta cheese, pomegranate and toasted pumpkin seeds with a champagne vinaigrette for a delightful meal.
Other starters that my table sampled included the Spinach Salad ($7.50) with pancetta, egg, tomato, pine nuts and a balsamic vinaigrette. The pancetta was a little too crunchy for me; otherwise the salad had a good mix of flavors. The Dungeness Crab and Lobster Bisque ($4.95) was an excellent cup of soup with bits of crab and lobster.
The Calamari Steak Dore ($17.95), firm but not chewy, took on the light flavor of the lemon caper sauce it was prepared with. From the fresh fish selection, we tried Blackened Ahi Tuna ($21.95) grilled with a Cajun spice rub in a citrus beurre blanc, rice pilaf and baby bok choy. It was wonderfully prepared, very fresh, and we would all definitely order it again.
My second visit to Pleasanton Hotel was on a bustling Saturday night at 7 pm. The restaurant was packed. I had no reservation, but they happily accommodated my party at a comfortable table in the bar, a bit more casual dining experience than the main dining room, which suited me well. This time we shared The Pork Loin Chop ($20.95), grilled with a fondue sauce, topped with an apple cranberry compote, sour cream and chive mashed potatoes sauteed baby spinach leaves and crispy onion strings. The pork was a great cut of meat, tender and juicy. We also tried the Slow Braised Lamb Shank ($19.95), served with creamy polenta and caramelized baby carrots. The meat fell right from the bone.
Pleasanton Hotel features blues bands on the patio, weather permitting and have weekend dance bands in the bar. And if you enjoy dinner shows, check their website for the mystery dinner theatre calendar, an evening of mystery and mayhem with a gourmet three course dinner. Or make a reservation for a unique winemaker dinner and enjoy a splendid evening of food and wine pairings. There’s always something going on at the Pleasanton Hotel.
Pleasanton Hotel, at 855 Main St. in Pleasanton is open for dinner, Tuesday-Saturday from 5pm-9pm and Sunday from 4:30pm-8:30pm. Lunch is served Tuesday-Saturday, 11:30am-2pm, with a Sunday brunch from 10am-2pm. High Tea is available Monday-Saturday from 2pm-3:30pm. Reservations are recommended, (925)846-8106. Visit www. pleasantonhotel.com.
Pleasanton Hotel Restaurant Full of Great Wine Surprises
by Marjorie Loutberback
Owners Bill and Vernie Laube have made this wine list interesting, inexpensive and fun. The corkage policy is totally off beat and great. Bill recognized early on that he is in the middle of the Livermore Valley wine country, so he has hooked into the idea that if some nice folks have toured wineries and have some purchased bottles, there is no charge corkage on all Livermore Valley wines so long as a bottle is also purchased from their list.
The list is very comprehensive, with many well-known favorites, interesting wines from the Livermore Valley and many of the wines are in the $18. to $28. price range. There is also a terrific selection of half bottles.
The food is right up there with the wines. Chef Neil Marquis has had a wide range of experience, working at fine restaurants in France as well as at several restaurants in the Bay Area. He offers a wide variety of choices based on contemporary American fare, along with seasonal specials and a weekly fixed price menu. |
February 2005 issue
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The Pleasanton Hotel
By Melissa Swanson Photography by Mitch Tobias
For chef Neil Marquis, one particular childhood dining memory stands out from the rest: watching the head chef at Palo Alto Joe’s visit each table in the dining room on Friday nights, catching up with regular customers and greeting new ones. “I really liked that style,” Marquis says. “I learned a lot from him.”
Now, as executive chef at the Pleasanton Hotel in downtown Pleasanton, Marquis gets to play the role he so admired as a child. As both chef and restaurant manager, he’s often seen delivering food and chatting with diners, clad in a crisp white chef’s jacket and multi-colored chef’s pants.
It’s a bit of friendly elegance that suits the Hotel, which has been an institution in the Pleasanton community since it was built in the mid-1800s. While the Hotel’s past featured rooms to let, as well as two fires and a host of different owners, these days it’s “the only hotel in town without overnight accommodations.” It has a light and airy linen-accented dining room with garden-facing windows, powder blue walls, and high ceilings, not to mention a comfortable, dark saloon with lounge, bar, and stage.
Despite renovations, the hotel has maintained an old-fashioned feel: The floor squeaks, antique door handles are loosely attached, Victorian-era artwork could use a good dusting, and an aroma reminiscent of old furniture lingers throughout. The updated, yet classic “European Continental” cuisine of Chef Neil (his house-given nickname) is just the right flavor for a place with such a historical vibe, and his public patrols are the perfect match to the Hotel’s palpable local spirit.
What Chef Neil delivers to tables is an interesting mix of traditional dishes like Shrimp Louie, Chicken Dijon, and Calamari Steak Doré alongside trendier options, such as low-carb plates and the environmentally friendly seafood menu, which changes weekly and offers no endangered species.
Mix in a little French, Italian, and Californian cuisine, some classic with modern, and there’s truly something for everyone.
Pork tenderloin, offered as a special on our visit, included two lean, roasted loins stuffed with pancetta and black Mission figs. While the floral fig married well with the richness of the pancetta, the pork itself tasted as though it had been re-heated. The accompanying out-of-season asparagus managed to stay sweet and crisp, and the mashed potatoes were sufficiently rich and buttery.
Another special, English sole (also served with asparagus) gets a delectable stuffing of local Dungeness crab and artichokes. Rolled like plump, short crepes, the fish stays moist, its neutral flavor a good foil for the intensely flavored stuffing. A lobster reduction drizzled over the top adds a rich sea essence.
Desserts close the meal scrumptiously. The pumpkin cheesecake is a revelation: all the flavors of pumpkin pie but denser, creamier, and more sinful. The chocolate brownie sundae—a warm, walnut-studded brownie drowning in vanilla ice cream, chocolate sauce, and fudge, is a chocolate lover’s dream come true.
But the Pleasanton Hotel is more than just a place to enjoy a great lunch or dinner. Chef Neil’s cuisine is showcased in myriad ways: lunch, dinner, Sunday champagne brunch buffet, patio barbecue, local winery dinners, happy hour, high tea, mystery dinner theater, cooking classes, and wedding receptions. And the staff excels at each, pulling them all off with high attendance from patrons of all types and ages. On dinner theater nights, streams of well-dressed diners cruise back and forth between the bar and the dining room, enlivening the atmosphere with their laughter and good cheer. On Thanksgiving Day, the restaurant served more than 900 people.
As Chef Neil works the room with both his personality and plates, the Pleasanton Hotel achieves a worthy and rare goal: through a strong local connection and a menu well-suited to its audience, it truly captures the spirit of a town and a community. With glasses of Livermore wine in hand, we’ll toast to that.
The Pleasanton Hotel, 855 Main St., Pleasanton, (925) 846-8106, www.pleasantonhotel.com. Appetizers $5.50–$15.95, entrees $13.95–$28.95, desserts $6–$7. Lunch Tues.–Sat., dinner Tues.–Sun., brunch Sunday.
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