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John Bentley
Business Casual
Suggested
American Express
Visa/MasterCard
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Accepted
Extensive Wine List
Seasonal Menus
Private Parties
Private Rooms
Banquet Facilities
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South Bay

John Bentley's

Hours:

Lunch

Monday - Friday

11:30 am - 2:00 pm

Dinner

Monday - Thursday

5:00 pm - 9:00 pm

Friday - Saturday

5:00 pm - 9:30 pm

Meals:

Lunch
Dinner

Cuisine:
American

2915 El Camino Real
Redwood City, CA 94061
United States

(650) 365-7777

www.johnbentleys.com

John Bentley's in Redwood City, California, features Seasonal American Cuisine served in a sophisticated, comfortable setting. Though there are new features, like a full bar and two ample spaces for private dining, and the setting is more urban and sumptuous, the focus at John's Redwood City location remains the same: The care and quality of ingredients used in John's cooking, combined with warmth and detailed attention of his staff, combine to make his Redwood City restaurant a favorite among guests and critics.

While attending California Culinary Academy, John began his apprenticeship at the Lipizzaner, a tiny French-Viennese restaurant on Union Street. The chef-owner, Joseph Roettig, according to John the "best cook I'll ever know," taught him classical French technique and shared his love for the restaurant business and his devotion to cooking that comes from the heart.

When the owners of the Lipizzaner split up, John moved on to the Clift Four Seasons Hotel. His first stint as an executive chef was at Michael's Restaurant in Sunnyvale. He then become the opening chef at the Los Altos Bar and Grill.

In 1995, while working to put together a large project with investors, John happened by the small, old firehouse in Woodside. Seeing the "For Rent" sign in the window, John remembered that he hadn't fallen in love with cooking by managing the staff of a large, high-volume venue; he'd done it while manning the stoves himself at the tiny Lipizzaner. Recreating that restaurant's intimacy between kitchen and customer became John's dream.

The commitment of the culinary and floor staff of John's Woodside location gave him the opportunity to open a second location in June of 2004. In his Redwood City restaurant, John serves seasonal American cuisine in a sophisticated and elegant yet comfortable setting perfect for both special occasions and everyday dining.

“Award of Excellence,” 2008

—Wine Spectator

 

"...chef-owner John Bentley's “intimate” converted Woodside firehouse remains an “institution” for its “satisfying” New American food and “unbelievable” “nurturing” service; but the man is now mostly manning his new, larger Redwood City outpost, which features a more casual menu and a full bar; all of this means he no longer runs “one of the best places on the Peninsula” – he runs two of them. "

  - 2005 Zagat Guide

John Bentley's John Bentley's John Bentley's
John Bentley's John Bentley's

Menu

SALADS­­­      STARTERS

 

Soup

Cup 4.    Bowl 6.

Baby Iceberg, Creamy Bleu Cheese    9.

Hearts of Romaine, Asiago Cheese, Caesar Dressing    9.

Butter Lettuce, Maytag Bleu, White Balsamic Vinaigrette   9.

Fresh Mozzarella, Oregon Bay Shrimp, Cherry Tomato Basil Vinaigrette    12.

Warm Hazelnut Crusted Goat Cheese, Baby Arugula, Golden Beets    10.

Spicy Tuna Tartare, Pickled Cucumber, Wasabi Cream    14.

Grilled Watermelon, Dungeness Crab, Avocado Napoleon, Jicama

 

SANDWICHES

 

Grilled Angus Hamburger or Cheeseburger, Fries   12./14.

Dungeness Crab Cake, Lettuce, Tomato, Fries  15.

 

ENTREES

 

Veal Cannelloni, Oven Roasted Tomato Sauce, Asiago Cheese   16.

Chinese Chicken Salad, Soy Ginger Vinaigrette    14.

Grilled Hanger Steak, Roast Garlic Mash Potato, Red Onion Marmalade   26.

Butternut Squash Gnocchi, Toasted Hazelnut Sage Brown Butter Cream, Asiago Cheese    18.

Broiled Wild Salmon, Sautéed Spinach, Tomato, Basil & Beet Essences    26.

Pan Seared Local Sole, Vegetable Melange, Lemon Caper Beurre Blanc    26.

Crispy Sweetbreads, Smoked Bacon Yukon Golds, Grain Mustard Sauce    24.

Peppercorn Crusted Ahi, Pickled Ginger Soba Noodles, Goma Wakame   26.

Double-Cut Pork Chop, Yukon Gold Mash, Haricot Verts, Apricot Cherry Chutney   28.

 

*We use sustainably farmed produce, meats and environmentally sound seafood whenever possible

**Caesar dressing and Soy Ginger Vinaigrette may contain raw or undercooked egg

20% gratuity added for parties of 6 or more

$1.00 Charge for Split Starter / $3.00 Charge for Split Entree

Salads­­­   Starters

 

Soup

Cup   4.     Bowl    6.

Baby Iceberg, Creamy Bleu Cheese   9.

Hearts of Romaine, Asiago Cheese, Caesar Dressing  9.

Butter Lettuce, Maytag Bleu, White Balsamic Vinaigrette    9.

Grilled Watermelon, Dungeness Crab, Avocado Napoleon, Jicama    14.

Molasses Lacquered Pork Belly, Napa Cabbage Slaw, Pickled Ginger Vinaigrette   12.

Fresh Mozzarella, Oregon Bay Shrimp, Cherry Tomato, Basil Vinaigrette   12.

Pickled Golden Beets, Wild Mushrooms, Crispy Goat Cheese, Corn Bell Pepper Coulis    10.

Grilled Marinated Quail, Baby Arugula, Pancetta Vinaigrette   12.

“Pressed Duck”, Napa Cabbage Salad, Mango Salsa    14.

Gorgonzola Stuffed Marinated Black Mission Figs   12.

Spicy Tuna Tartare, Pickled Cucumber, Wasabi Cream    14.

Pan Seared Foie Gras, Sweet & Sour Cherries, Candied Kumquats     18.

 

ENTREES

 

Seared Day Boat Scallops, Parsnip Puree, Fuji Apple, Bacon, Fennel, Apple Brown Butter    28.

Broiled Wild Salmon, Sautéed Spinach, Tomato, Basil & Beet Essences    27.

Pan Seared Local Sole, Vegetable Melange, Lemon Caper Beurre Blanc   26.

Peppercorn Crusted Ahi, Pickled Ginger Soba Noodles, Goma Wakame   28.

Double-Cut Pork Chop, Yukon Gold Mash, Haricot Verts, Apricot Cherry Chutney   28.

Grilled Marinated Rib-Eye, Roasted Garlic Mash, Broccolini, Gorgonzola Cabernet Demi-Glace   36.

Grilled Hanger Steak, Scalloped Potatoes, Sautéed Spinach, Red Onion Marmalade    28.

Pan Seared Range Fed Veal Medallions, Roasted Garlic Mash, Haricot Verts, Brie, Lingonberries    28.

Crispy Sweetbreads, Smoked Bacon Yukon Golds, Grain Mustard Sauce    26.

Butternut Squash Gnocchi, Toasted Hazelnut Sage Brown Butter Cream, Asiago Cheese    20.

 

*We use sustainably farmed produce, meats and environmentally sound seafood whenever possible

**Caesar dressing and Soy Ginger Vinaigrette may contain raw or undercooked egg

20% gratuity added for parties of 6 or more

$1.00 Charge for Split Starter / $3.00 Charge for Split Entree

SEASONAL ­DESSERTS

 

Blackberry Crisp, Cinnamon Gelato    8.

Apple Tart, Chopped Pecans, Sundried Cherry Ice Cream    8.

Sticky Toffee Pudding Cake, Caramel Gelato, Chocolate Sauce    8.

Warm Flourless Chocolate Souffle Cake, White Chocolate Raspberry Gelato    8.

Butterscotch Bruleed Chocolate Pecan Torte, Caramel Anglaise, Pecan Nougatine    8.

Caramelized Banana Split    8.

Seasonal Sorbet     6.

Cheese Plate    12.