Viognier Restaurant (pronounced vee-oh-NYAY) is named for the grape variety originating from the Northern Rhône region of France.
Viognier's relaxing dining room features plush booths, a cozy fireplace, and a blazing wood-fired brick oven.
Executive Chef Chris Aquino blends California's bounty of fresh food with southern sensibilities.
Our menu is complemented by a world-class wine selection. Our selection of over 1100 labels encompassing Domestic and International wines has been honored with the Wine Spectator Best of Award of Excellence each year 2002 to Present.
We at Viognier are dedicated to our vision of fresh, seasonally inspired cuisine and to providing an exquisite dining experience.
Viognier Restaurant welcomes you to Happy Hour in our inviting Viognier Lounge!
Happy Hour offerings include $9 handcrafted specialty cocktails, such as Hog Wild with bacon fat-washed Whistle pig Rye whisky, Or try the Spanish style Gin and Tonics - Leopold's "summer Gin" with Rosemary, Juniper Berries, Caper added as garnish, perfect for summer! Also enjoy the Sommelier recommended Happy Hour wines by the glass available for $7.
The Viognier Happy Hour Menu features dishes like our Pomponio Ranch Sliders, Pimento Cheese, House Pickles or House Pastrami on Acme Rye with sauerkraut, swiss, house pickles, truffle fries.
Chef Chris' cuisine is earmarked by not only his experience and education, but also from his travels throughout the US and world. Believing in that a Chef's repertoire must be varied and diverse, much of Chris' food is derived from the flavors and ingredients of other cultures.
"Quality always counts. We are blessed to live in an area with such an array of top ingredients and products. The sheer immensity of fresh product at our Farmer’s Markets is unbelievable. When I cook, I’m just trying to do right by the bounty that is blessed to us as Californians."
Executive Chef — Viognier Restaurant
|Heirloom Organics||Hollister, CA (San Benito County)||Beets, Carrots, Turnips, Mustard, Chard, Kale, Chervil, Orach, Flowers, Herbs, Nettles, Tomatoes, Squash, Radishes|
|Will’s Avocados||Santa Paula, CA (Ventura County)||Avocados, Kiwi, Guava, Cherimoya, Citrus|
|Hamada Farms||Kingsburg, CA (Fresno County)||Blood Orange, Mandarins, Pomegranate, Citron, Sudachi, Grapes, Grapefruit, Persimmons, Walnuts, Peaches, Plums, Nectarines, Pluots, Prunes, Cherries, Meyer Lemons|
|Knoll Farms||Brentwood, CA (Contra Costa County)||Figs, Persimmons, Tomatoes, Chard, Kale, Lemon Verbena, Peaches, Cardoons, Peppers, THE Green Garlic|
|Brooks and Daughters||Forestville, CA (Sonoma County)||Sprouts: Pea, Onion, Alfalfa, Radish. Guinea Hen Eggs|
|Dirty Girl Produce||Santa Cruz, CA (Santa Cruz County)||Early Girl Tomatoes, Strawberries, Onions, Cauliflower, Savoy Cabbage, Shelling Beans|
|Zuckerman’s Farm||Salinas, CA (Santa Cruz County)||Asparagus, Potatoes, Melons, Apples|
|Ouroboros Farms||Pescadero, CA (San Mateo County)||Mustard, Radishes, Gem Lettuce, Romaine, Bib Lettuce|
|Iacopi Farms||Half Moon Bay, CA (San Mateo County)||Brussel Sprouts, Shelling Beans, English Peas, Dried Beans|
|Cowgirl Creamery / Tomales Bay Foods||Petaluma, CA (Sonoma County)||Cheese: Bay Blue, Mt. Tam, Red Hawk, Wagon Wheel, St. Pat.|
|Marin Roots||Woodacre, CA (Marin County)||Kale, Turnips, Radishes, Sprouts, Petite Greens|
|K&J Orchards||Winters, CA (Yolo County)||Pears and Citrus|
|Gulfish||San Francisco, CA||Sources Seafood from Gulf of Mexico: Snapper, Shrimp, Yellowtail, Flounder|
|ABS Seafood||San Francisco, CA||Sources Seafood from West Coast and beyond: Dungeness Crab, Oysters, Tuna (ahi & albacore), Salmon, Mt. Lassen Trout, Octopus, Maine Scallops|
|Del Monte Meat Co Inc.||San Francisco, CA||Sources Meat from USA: Niman Ranch (Beef and Pork), Superior Farms (Lamb)|
|Modesto Food Distributors||Colma, CA (San Mateo County)||Sources Poultry and Meat from California: Mary’s Chicken, Muscovy Duck, Quail, Pheasant, Squab, Rabbit|
|Pacific Plaza Imports||Pittsburg, CA (Contra Costa County)||Cavair, Smoked Salmon|