Quick Search

Additional Info

Jonathan Hall
Brian Nicholas
Business Casual
American Express
Discover Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Valet Parking
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities
Javascript is required to view this map.
South Bay

Parcel 104



Monday - Friday

6:30 am - 11:00 am

Saturday & Sunday

7:00 am - 11:00 am


Monday - Friday

11:30 am - 2:00 pm


Monday - Friday

5:30 pm - 9:00 pm





2700 Mission College Blvd
Santa Clara, CA 95054
United States

(408) 986-6104


Parcel 104 is a venture of renowned Chef Bradley Ogden. The American-themed menu celebrates seasonal delights and showcases the finest efforts of local growers, ranches and dairies. Parcel 104 is aptly named after the original lot number on which it sits; a once thriving Bartlett Pear Orchard operated in the late 1800's. Marking its 10th anniversary in 2011, Parcel 104 is known for its ever-changing menu based on what is in season that very morning. The chefs create contemporary and creative dishes that celebrate American favorites.

​Jonathan Hall


Growing up in Boston, Massachusetts, Jonathan Hall's family preferred vegetarian and macrobiotic foods, and he has fond memories of picking much of their evening dinner from their garden.


Chef Hall studied at Johnson & Wales Culinary School in Providence, Rhode Island, learning skills and techniques that would serve him well throughout his career. Prior to graduating, Chef Hall experienced an internship at Walt Disney World Resort in Orlando, Florida, and showed such promise that he was asked to remain after his schooling.


Based on his childhood experiences, it should come as no surprise that Hall would eventually find his way to Parcel 104. For over four years he was instrumental in creating superb market-to-table meals as chef de cuisine. In early 2009, Chef Hall worked very closely with Chef Ogden to open Bradley Ogden's Root 246 in Solvang, California. Hall enjoyed working with Chef Ogden to create a new restaurant from ground zero. After Root 246 was opened to the public, Hall saw the opportunity to return to Parcel 104 as Executive Chef.


Chef Hall is passionate about his work at Parcel 104, and feels that the restaurant is the balance of everything in which he believes. The emphasis is on the product, simple food preparation, and presenting food with a twist. While his favorite method of food preparation is grilling, Chef Hall has a great appreciation for a variety of cooking methods and techniques. Creatively, he likes to be inspired by what's at the farmer's market, much like that youngster harvesting his family's backyard garden in Boston.

Brian Nicholas


Wine Director, Brian Nicholas is a Northern California native who has spent the last 12 years in the hospitality industry. He began his career as a busboy at the historic Slocum House Restaurant — an intimate, 100-seat restaurant tucked away in the quaint, Northern California town of Fair Oaks.


While finishing his degree in Media and Public Relations at San Jose State University, Brian joined the accomplished team at A.P. Stump's. There he had the opportunity to work with acclaimed Bay Area chefs, Jim Stump and Master Sommelir Randy Bertao. Under their guidance, Brian flourished and within a year had taken over the role of assistant manager. As assistant manager, Brian helped shape the restaurant's wine program and in late 2005 was asked to take over as Wine Director. Inspired by the guidance of Mr. Bertao, Brian continued to pursue his education in wine and was soon invited to lead the wine and service programs at Village California Bistro & Wine Bar. After 2 years at Village, he found himself with the unique opportunity to follow in his mentor's footsteps when he accepted the role of General Manager at Parcel 104.


Since taking the helm at Parcel 104, the restaurant has been recognized for its excellence in service by Zagat and OpenTable.com. It has continued to be listed among the best restaurants in the world for wine by Wine Spectator and remains one of the leaders of food and wine culture in the Silicon Valley. Brian is driven by his passion for service and believes that it must be personal and free of pretense. "Serving someone if the simplest way you can show someone that you care," he remarks, "I want our guests to feel cared for from the time they enter our doors until the moment they leave."


Brian's path to fine food and wine was no accident. He recalls serving his parents breakfast in bed when he was just 7 years old. "It was a bowl of cereal and some fruit," he confesses, "but I went to the trouble of finding a leaf of iceberg lettuce so I could dress the plate — that was my early attempt at fine dining." His love of wine can also be traced back to his parents and the countless trips to the tasting rooms of Napa, Sonoma and Mendocino. "I drank sparkling cider and stuffed my face with cheese and crackers," he laughs, "but to this day the smell of the barrel rooms — damp oak and dry red wine — is one of my strongest sensory memories."

Zagat Survey Rated Excellent for San Francisco Restaurants

Best of Award of Excellence
Wine Spectator Magazine
Reader's Choice - Best of Silicon Valley

The Wave Magazine


Diner's Choice - Winner 2010



Top 10 San Jose Food Rating Restaurants

Top 10 San Jose Romantic Restaurants


Top 10 San Jose American Restaurants



200 Dining Hot Spots, Area's Outstanding Restuarants

South Bay Accents


Award for Excellence in Customer Satisfaction

Talk of the Town




Parcel 104 Parcel 104 Parcel 104
Parcel 104