THE RANCH Restaurant features true American regional cuisine. We’re cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. We honor California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Our seasonally driven menu showcases the freshest produce in season- as nature intended. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from our own ranch in the Santa Ana Mountains.
You can look forward to mountain lamb flown in from Colorado; steaks and beef from the highest quality ranches in the U.S. and seafood sourced from those who ensure the sustainability and the bounty of our oceans. The dining experience is in an atmosphere of comfort and truly old-fashioned genuine hospitality. THE RANCH’s wine program features an extensive and complete cellar and a world class selection of wine served in a friendly "non-intimidating" style. The restaurant's bar features a large selection of wines by the glass along with selected hand-crafted draft beers and the latest in mixology with fresh ingredients and great flavors. Don’t fret, there is also plenty of cold longnecks in THE RANCH Saloon to cool down with after dancing the two-step, line dancing, or learning the California state dance, the "west coast swing" to your favorite country artists!
Tom literally spent his first year in the vineyard, before his parents Bill and Nancy moved from their house in the canyon to a more convenient location in Edna Valley. Tom would visit the vineyard regularly throughout his childhood, helping out during harvest and doing odd jobs for his father. He later attended St. Mary’s College of California in the Bay Area, where he studied history and excelled as a member of the crew rowing team. After graduation, he returned to the Central Coast—and to the vineyard, of course. He ascended to the position of winemaker in 2009. “This is where I am at home,” he says. “I’m like my father. I like working outside and getting dirty, and taking a hands-on approach to the winemaking. I am looking forward to trying new things while maintaining the family traditions that we have here.”