![]() Outdoors, there’s a redesigned patio equipped with three fire pits, heat lamps and cushy seating for 80 to 90.įor this venture, Reddick - known as the pitmaster-turned-restaurateur with Smoking Pig eateries in San Jose, Fremont and Las Vegas - is joined by general manager Relinda Mattson, who comes to The Province from the prestigious Bacchus Management Group (Selby’s, Village Pub), and chefs who have cooked in upscale and corporate kitchens around the country. On the upscale fusion menu at The Province, Beef Filet Osamu is topped with Thai butter and crab and served with asparagus. Sure, we have a great selection of wine and spirits, but with 54 taps pouring an ever-changing selection of some of the best craft beers in the country, beer lives here Our menu was designed as the perfect complement to the beer, drawing inspiration from around the world, even using beer in a number of recipes. That environment is a sleek-and-showy 3,500-square-foot restaurant space with high ceilings, geometric design elements, leather booths and couches, chandeliers, a dramatic bar with liquor shelves suspended from the ceiling by huge rope cables, and translucent red doors that slide down to create private event spaces. Specialties: Tavern 101 is a beer-forward restaurant and bar. “Our goal is to have our food and service commensurate with the environment here,” said Reddick, who took over the restaurant before the pandemic and set about retooling the concept this year. So he has just relaunched The Province, the spacious casino restaurant at Bay 101 in San Jose, with a new menu, chef and management team. Restaurateur Paul Reddick is betting that Silicon Valley residents and companies will love a new dining option that offers an “upscale, yet approachable” menu and atmosphere. ![]()
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