Pippal Dublin will host an opening dinner for the Taste Tri-Valley Restaurant Week, which runs from Feb. 20-March 1, 2026. (Photo courtesy of Neetu Laddha Photography)
Ten days and more than three-dozen restaurants, wineries and taprooms – are you enough of a gourmand to tackle it all for Taste Tri-Valley Restaurant Week?
Gorging aside, this year’s restaurant week should hold enough attraction for any level of food adventurer. Running Feb. 20-March 1, the event sees the region’s restaurants and beverage establishments offering dining specials plus location check-ins, which offer the chance to win a yet-to-be-announced “grand-prize giveaway.”
The festivities kick off on Feb. 18 with an opening dinner at Pippal in Dublin, with four local chefs offering their take of Spice Route cuisine paired with wine ($165 per person). And they’ll wrap up on Feb. 27 with a finale cocktail party at Pivot Craft Kitchen & Sports Bar, at the Four Points by Sheraton in Pleasanton ($71 per person).
There are too many places to name individually — spread out among Pleasanton, Livermore, Dublin and Danville — but here is a sampling of what’s being plated and poured:
Blossom and Root Kitchen: $55 prix-fixe menu for two people
Sauced BBQ & Spirits: $20 prix-fixe lunch menu and $60 date-night dinner for two people
Posada Alta Cocina: 20% off specials
Calafia Kitchen: free dessert with purchase of a dinner special
Zachary’s Chicago Pizza: pizza specials and two-for-$18 cocktails
Cherie’s Southern Kitchen: $5 off Southern fried-chicken wings plate
Mitchell Katz Winery: “Wine Club Member for a Day” special
Arroyo Cellars: free tasting for two people, and 15% off any wine purchase
Las Positas Vineyards: buy one tapas or food item, get another for half price
McGrail Vineyards and Winery: tasting-flight specials and 20% off any bottle of wine
Danville Brewing Co.: buy one flight or growler, get the next for half price
For more details and a complete list of participating businesses, visit visittrivalley.com/restaurantweek.
Originally published at John Metcalfe