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Parcel 104 Restaurant Review: Consulting chef Bradley Ogden and executive chef Jonathan Hall source the Bay Area's best ingredients each day to fuel Parcel 104’s menu. They select the pick of the crop from local farms and orchards, procure quality meat and poultry from area ranchers, and utilize fresh fish caught in local waters. Menus change on an almost daily basis, but you can expect such dishes as an Angus filet or a Berkshire pork loin chop, and Pacific halibut with oxtail marmalade and hearts of palm. Vegetarian entrées are always available. Among the desserts, we recommend the tapioca and the warm chocolate spoon bread. The cellars hold more than 400 wines, many of them from Central Coast winemakers.