There’s a new kid in town, only this time the kid serves delicious fare and is the sister (brother?) of our friends next door at The Village Pub. This would be cause enough for a shout out to Tim Stannard and his Bacchus restaurants, but in addition I’ve had the pleasure of dining there, and both the food, and service (and ambiance) were spectacular. Read on for a short piece published August 22, 2019 in Forbes Magazine.
“Arriving at Selby’s should feel like stepping into a beautifully appointed home and every experience at Selby’s is meant to feel like a celebration. Genuine hospitality and warm service are defining principles for a Bacchus restaurant, and Selby’s is no exception. In a way, dining at Selby’s is like stepping back in time. Selby’s is a classic American chophouse, which takes its inspiration from the intimate, clubby restaurants popular in 1940’s Hollywood. 
With a refined menu of elegant and reimagined American fare, the restaurant celebrates the local farmers and foragers of Northern California. Most of the produce for the restaurant is raised exclusively for Selby’s on Bacchus’s private organic farm located in the Santa Cruz Mountains. And the steaks and chops are all from prime-grade Holstein cattle, carefully aged for 21 days by master butcher Bryan Flannery.”
Makes me hungry again just reading this, and perhaps I’ll bump into you there, at the bar.
Dr. Eric Weiss
