• Sabio On Main in Pleasanton a Pioneering Participant in Organics Composting Program

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    Sabio on Main is the first restaurant in downtown Pleasanton to participate in a pilot commercial organics composting program overseen by the City of Pleasanton as directed by the Alameda County "Stop Waste" ordinance and in conjunction with the Pleasanton Garbage Service. The program has been created to help reduce the county's environmental footprint and, if subsequently mandated by the City Council, could be fully implemented later this year.
     
     
    Comments Sabio on Main co-owner Jim McDonnell, "Restaurants can have an important role to play helping protect the environment and we are pleased to continue to lead the way in this regard. Sabio already sources virtually all of our produce locally and composting is a great way to continue to focus on being responsible a member of the community. We are happy to be able to be a pioneer in this respect."
     
    Pleasanton Garbage Service Recycling Coordinator Debbie Jeffery notes, "Sabio on Main is to be commended for the extra effort they're making to develop and implement new systems and train their staff."
     
    Sabio opened in August of 2015 and showcases globally inspired small plates and a regionally renowned chef's tasting menu. The restaurant utilizes whole animal butchery and locally sourced sustainable ingredients to create a vibrant menu that celebrates the bounty of Northern California and an approach to food and drink as cultural and social bonds. The California-centric 140+ bottle wine list with international options focuses on small production local vintages, cult and hard to get offerings, unknown gems and out of the ordinary grapes and regions.
     
    Co-owner and Executive Chef Francis X. Hogan, who came to Pleasanton from San Francisco’s Bluestem Brasserie, was named by Diablo Magazine as “one of the most talented—and perhaps the most ambitious—chefs ever to come to the Tri-Valley.” He is a certified sommelier and has been featured at prestigious culinary venues such as the James Beard House in New York City and CUESA in San Francisco.
     
    The restaurant was designed by Jim Maxwell of Architects II (Gather, Tribune Tavern, Chop Bar, and The Cooperage). The kitchen is visible through an opening surrounded by a rich montage of Spanish inspired tiles. There is ample booth seating, an expansive communal/party table and a side dining area notable for a wall of Spanish themed rose colored tile accents and an undulating barrel stave ceiling evocative of both the surrounding Livermore Valley hillsides and the cooper’s process of raising the barrel. The full bar also features a barrel arched ceiling treatment and a dramatic display wall of wine. There are also two outdoor dining options.
     
    Sabio on Main is located at 501 Main Street, at the corner of Rose Avenue, in Pleasanton, California. The restaurant serves dinner nightly, lunch weekdays and brunch on Saturday and Sunday. Specific hours of operation, special features and news are available on the restaurant's website www.sabiopleasanton.com as well as on Facebook, Instagram and Twitter @sabiopleasanton. Reservations are accepted online via the website and by calling (925) 800-3090.