After a series of soft openings, along with some last-minute construction updates, Steins Beer Garden & Restaurant officially opens today in Cupertino (10088 N. Wolfe Rd., Ste. 130).
Located just down the road from the new Apple campus, the Cupertino site marks the second location for Steins restaurant.
An official ribbon cutting ceremony in honor of today’s grand opening is set to take place at 3:30pm with complimentary appetizers and beer tasters to be served afterwards.
Owner Ted Kim and executive chef Colby Reade have retained the original Mountain View location’s beer-focused beverage program (30 draft beers; 20 year round staples and 10 rotating seasonal brews) and made-from-scratch food menu.
The interior features an updated industrial-inspired atmosphere. More below from a recent media release:
Steins again enlisted Marc Dimalanta of D-Scheme Studios to head the architectural design of the new space. The restaurant interior boasts a 6400 ft² dining room accented with bright copper, reclaimed wood panels and filament bulbs glowing on metal-worked light fixtures for an industrial interpretation of the classic European beer hall. The space’s earth-toned metal highlights are juxtaposed with a lush living wall designed by Habitat Horticulture to bring a touch of the traditional outdoor biergarten inside.
Paired with an accompanying 1568 ft² al fresco patio, the entire restaurant space is reservable and can also accommodate smaller private events as sectioned parties.
Akin to its Mountain View location, Steins Cupertino employs an innovative direct-draw beer draft system designed for dispensing each pour under optimal conditions for near-perfect flavor and consistency. Guests can expect a great international beer list with a focus on local craft brewers. Steins offers 30 draft beers; 20 year round staples and 10 rotating seasonal brews.
In addition to the myriad craft and import beers on draft, Steins Cupertino offers a robust wine program as well as a full-bar and seasonal craft cocktails.
Upholding a high standard of beer service, all front-of-house staff must successfully complete Steins’ stringent beer training program. Additionally, all bar staff must successfully complete and pass the Cicerone Certified Beer Server program.
Executive Chef Colby M Reade (Hawthorne Lane) parallels the quality characteristic of Steins’ ambitious beer selection with an all-scratch kitchen featuring New American comfort food. The opening menu at Steins Cupertino includes favorites like the Steins Burger made from a house-ground blend of dry-aged short rib, brisket and sirloin, the Fresh Baked Pretzel with caraway beer mustard and the Sonoma Lamb Trio’s brown butter green beans and salsa vert.
The kitchen will open with lunch, happy hour, and dinner with brunch to follow shortly.
Steins Beer Garden & Restaurant is the vision of Bay Area native Ted Kim. Kim has more than 20 years of small business experience, including his tremendous success with Northern California’s Paris Baguette stores.
The Steins concept is a modern American take on the classic German biergarten, infusing rustic elements of nature with brilliant contemporary architecture. Each location offers the perfect escape for guests to drink and be merry.
With locations in Mountain View and Cupertino, Steins is open everyday from 11am – 11pm and until 11:30pm on Friday and Saturday. For more information, visit www.steinsbeergarden.com and visit the restaurants on Facebook, Instagram and Twitter.
Simply put, the “Spring Fling” pairing dinner featuring Hitachino out of Japan’s Kiuchi Brewery – held last month at Steins Beer Garden & Restaurant – was epic. It was festive, warm and intimate, elevated and delicious… and I could go on, but instead, let’s just skip ahead to the photos from the memorable dinner.
Hitachino Nest White Ale (Witbier). Beautiful tablescape.
Executive chef Colby Reade introducing the first pairing of the evening.
A Queen City-inspired cocktail featuring Kiuchi Brewery’s unique Kikusakari Asamurasaki – Red Rice Sake – served with a savory cream puff with creme fraiche, caviar and chai blossom.
Very much enjoyed the sweet and savory combination, and the mini-bursts of salt from the caviar provided an extra pop of flavor and texture.
Bar manager Ryan Hummel detailing the delicious cocktail – whiskey, lemon juice, amaro and grapefruit liqueur.
Second course: Mumm Napa Brut Prestige (Sparkling Wine) paired with Japanese Style Egg Custard with shiitake mushrooms, spring garlic and dashi.
In addition to the tasty flavors, the textures stood out with this pairing. The bubbly mouthfeel of the sparkling wine helped balance the creamy custard and mushrooms.
We then got to try the Red Rice Sake from the earlier cocktail by itself. Fruit and herbal aroma and flavor notes stood out.
Third course: Hitachino Nest Saison Du Japon paired with Apple and Asian Pear Salad with white miso vinaigrette, mizuna and daikon radish.
The lightly sweet yet tart and citrusy Saison Du Japon matched well with the fruits and vegetables from the dish, as well as with the acidity from the delicious and abundant dressing.
Manager Lynna Nguyen checking in with guests Chris and Van.
A surprise pour of Kiuchi No Shizuku, a unique whiskey-like spirit distilled from Hitachino Nest White Ale. Fine and clean tasting.
Cheers with Chris and Van. It was great meeting them – couldn’t have asked for better tablemates.
Before the fourth course, chef Reade brought out the service and culinary teams behind the pairing dinner.
He expressed great appreciation for the teams, including among others manager Rachel Rohrenbach, chefs (and brothers) Paco and Cheke Guzman, Ryan and manager Toby Yi.
Hitachino Nest Extra High XH (Oak-Aged Strong Ale).
Ryan imparting knowledge about both the Hitachino Nest Red Rice and Hitachino Nest Extra High XH ales.
Kurobuta Pork Belly with sesame wonton noodles, miso au jus, toybox mushrooms and sauce gribiche.
The malty heft from the Extra High XH was in sync with the pork belly while the carbonation and the beer’s dark fruit profile cut nicely through the protein’s richness. I enjoyed the sauce right down to the last drop.
A bonus plate of Gulf Prawn Paella with mussels, clams, chorizo, crispy rice cake, smoked white fish, bottarga and spiced tomato sauce. Exquisite.
Hitachino Nest Sweet Stout (Milk Sweet Stout) paired with Yakitori Chocolate Cake with macerated raspberries, sour cherry and truffle cream.
The slightly roasty bitterness from the Sweet Stout – plus its dry finish – provided a well-balanced counterpoint to the very moist and sweet chocolate cake.
I thought all the pairings were successful and showcased in delicious fashion the versatility of beer given its wide variety of aroma, flavor and mouthfeel characteristics. The kicker is the carbonation aspect of beer (Andrea has previously written about this aspect) that helps refresh the palate with every sip; food and beer can be enjoyed and appreciated to the fullest.
Steins next beer-and-food pairing event won’t be for a while, as a lot of energy will be devoted to the opening of Steins Cupertino. The memories from this one – good company, roaring laughter, excellent service, warm vibes and delicious pairings – will suffice in sustaining me (barely) until their next one.
Fresh off last month’s four-year anniversary celebration, Steins Beer Garden & Restaurant (895 Villa St., Mountain View) is set to host a five-course Spring Fling Pairing Dinner featuring a number of Hitachino Nest Beer offerings from Japan’s Kiuchi Brewery.
The dinner takes place Wednesday, April 26 from 6pm-8pm, and the recently announced menu is below.
Poached Oyster paired with Mumm sparkling wine
Japanese-Style Egg Custard paired with a sake cocktail
Apple and Pear Salad paired with Hitachino Nest Red Rice (Pale Ale)
Main Entree of your CHOICE:
Monterey Spot Prawn paired with Hitachino Nest Saison Du Japon
– OR –
Kurobuta Pork Belly paired with Hitachino Nest Extra High XH (Belgian Strong Dark Ale)
Chocolate Cherry Black Forest Cake paired with Hitachino Nest Sweet Stout
Tickets are $75 (not including tax and gratuity), and reservations are required. Click here to make your reservation.
The dinner represents executive chef Colby Reade’s last big event at the Mountain View restaurant. He’ll be at the Cupertino location which is set to open in the coming months.
Steins Beer Garden & Restaurant in downtown Mountain is celebrating its four-year anniversary with a BBQ celebration – featuring a pig roast and a slew of special draft beers – on Saturday, March 25.
The BBQ will be available beginning at 11am (Steins opens at 10am with their regular menu as well).
BBQ Menu for Outdoor Patio Guests
There’ll be a walk-up window for guests sitting outside.
Choices of meat: Ribs, roast pig, spicy pork sausage
Choices of sides: Baked beans, mac & cheese, cole slaw.
Pricing for outside:
$8: Your choice of one protein and one side
$14: Choice of 2 proteins and two sides
$20: All proteins and all sides
Note: Extra sauces will be available outside only
Pre-Fixed BBQ Menu for Guests Dining Inside
For guests dining inside the restaurant, there’ll be pre-fixed BBQ plates available for $16.
Pig and ribs with cole slaw and baked beans OR mac & cheese
Pig and sausage with cole slaw and baked beans OR mac & cheese
Ribs and sausage with cole slaw & baked beans OR mac & cheese
All with housemade Maker’s Mark BBQ Sauce
Steins manager Lynna Nguyen has provided a sneak peek to some of the beers to be tapped:
Allagash Hibernal Fluxus 2016 Belgian-Style Stout
Avery Oak-Aged Samael’s Barley Wine
Cascade Cranberry Sour Ale
Clown Shoes Hammer of the Beast Imperial Stout and Barleywine Ale
Elkhorn Slough Vierra Golden Ale
Goose Island Bourbon County Stout 2015 Imperial Stout
Lagunitas WTFarmhouse Sour Farmhouse IPA
Logsdon Oak-Aged Bretta Farmhouse Ale
The Bruery Poterie Anniversary Ale (Old Ale)
Included on the tap list will be the winner of last year’s annual Steins homebrew competition – Lower Ground American Stout brewed by Scott Wilson. All proceeds from this beer will go to a local charity of Scott’s choice.
Lynna – who’s been with Steins since the beginning – shares:
“We have come so far and worked so hard to make this restaurant what it is today. I am so proud of everyone and all that we have accomplished together. There is actually still a handful of us that have been here since the beginning, too.
“To watch this place develop into what Ted envisioned is amazing. I am so thankful and blessed to be a part of this company. This year is a big year for us. As you know, we are opening our Cupertino location soon, hopefully in Summer 2017! We are so excited for this expansion of our company and are looking forward to the journey.”
Q & A with Ted Kim and Colby Reade
Steins owner Ted Kim and executive chef Colby Reade graciously took time out of their very busy schedules to share some thoughts about reaching the 4-year milestone.
How does it feel to reach the 4-year mark?
Ted Kim: It’s a very humbling experience. We started this endeavor hoping for the best but being realistic about the crushing odds that all new restaurants face.
Four years later, to see the success and impact we’ve been able to have as a business and on the community is nothing short of amazing.
Chef Reade: It’s great! You know, Ted and I always joke about it, how it sometimes seems like we just started. It’s funny like that, but then we think about certain experiences and memories, and we realize that it was a while ago.
For us, we know that there’s always room for improvement, and that’s the key that keeps us young and looking forward.
What have been your greatest highlights?
Ted Kim: Steins marriages and babies! Four years in we’ve seen our first marriages and babies being born from staffers who met and fell in love at Steins. Very, very cool stuff.
Chef Reade: We strive for consistency with our dishes, and one of the things I’m proudest of is the kitchen crew we’ve built. We have two amazing sous chefs – brothers Paco Guzman and Cheke Guzman. Paco worked at Johnston’s Saltbox in San Carlos, and both have worked at Pixar and Google. They’ve been with us the last couple years, and now they have chefs under them. I couldn’t take on our new Cupertino restaurant without them.
I’m constantly amazed by how many dinner items we sell other than burgers and sandwiches. We have a really good spread. Our lamb trio – we go through 3-4 whole lambs a week – steaks, seafood… there’s really nothing I want to push more. The burgers are still most popular, but we’ve tweaked the menu and fine-tuned it enough to sell everything according to our expectations.
What’s the latest on Steins Cupertino?
Ted Kim: Coming Summer of 2017. We are hiring key management positions, so interested parties can visit our Facebook page for more info.
Aesthetically, Cupertino will be have an updated modern look. The food menu will be the same but with differing specials.
The beer list will be different as well. Same 30 taps of beer, but the selection will ride heavily on the respective bar manager’s preferences. Both are fantastic and I’m looking forward to seeing the varying directions they decide to go. You can definitely count on a great list either way!
Chef Reade: It’s coming faster than you think. From a kitchen perspective, we’ll open and start with the same menu as the Mountain View restaurant. We’ll let that run while taking a look at what the community wants.
Two pigs again for this year’s anniversary BBQ celebration?
Chef Reade: Yes, we’ll have two 80-pound pigs.
Anything else to add?
Ted Kim: We’ve officially launched our catering program. We received a lot of requests for it and finally decided to formalize our offerings. The reception has been great so far.
The Mountain View Oktoberfest was another stunning success. Every year seems to grow exponentially, and we’re already gearing up for 2017.
We also expanded and offered more hosted events throughout the year – the summer beer series, various pop-up dinners and pairings as well as showcasing some amazing new breweries. We even had a champagne brunch, flower-arranging class!
Chef Reade: Look out for a special spring Asian-French fusion dinner featuring Hitachino. It’s set for Wednesday, April 26 at 5:30pm. It’ll be our most formal dinner to date with six courses.
The first two courses will feature an unfiltered cold sake followed by a scotch distilled from the well-known Hitachino Nest White Ale. Four Hitachino beers will round out the rest of the dinner.
Steins Beer Garden & Restaurant in downtown Mountain View celebrated their three-year anniversary earlier today with a BBQ feast and a specialty beer list. We were very happy to be able to make it to the event.
Service was wonderful (thank you, Lynna, Will and the rest of the staff), and it is always great to visit with Executive Chef Colby M. Reade. He was busy working side by side with Executive Sous Chef Paco Guzman, who Chef Colby told me is slated to head up the kitchen at Steins; Chef Colby will help start up the new Steins in Cupertino.
The pig roast BBQ was excellent. Among the highlights was the skin of the roast pig – crunchy and flavorful.
The specialty beers we enjoyed were all tasty as well.
Below are some pics:
Steins has played a prominent role in elevating the local beer scene in recent years, and I’ve very much enjoyed following their growth since even before they opened three years ago.
Downtown Mountain View’s Steins Beer Garden & Restaurant (895 Villa St.) will mark their three-year anniversary with an all-day celebration of good food and beer on Sat., March 19 starting at 11am.
A special BBQ plate – replete with sides – comes with three choices of meats: roast pig, ribs and beer brat sausage. Executive chef Colby M. Reade confirmed that he would be roasting two pigs to make sure that there would be enough of this popular item to last throughout the day.
The following is the specialty beer list:
AleSmith Hawaiian Speedway Stout
Allagash St Klippensteins
Almanac Peche de Brettaville
Anchor Brewing Our Barrel Ale
De Proef / Hair of the Dog Fred’s Sour Ale
Evil Twin Even More Jesus
Lagunitas High West-ified 2016
Midnight Sun Bar Fly
Tap It Cafe Noir
The Bruery White Oak
To ol F**k Art Let’s Dance with Gooseberries
Also on tap will be homebrewer Giullaume Brivet’s winning beer from last year’s 1st Annual Steins Home Brew Contest – Wild Rye’d French-style rye saison, an ale fermented with French Saison yeast and aged with Brett Bruxellensis. All proceeds from this beer will go to the charity organization San Francisco Bicycle Coalition in memory of Brivet’s good friend, Scott Smith.
Steins owner Ted Kim recently took the time to share his thoughts on reaching the three-year mark. He also shared a sneak peek of the upcoming Steins pop-up dinner on Thurs., April 7 and details about the second Steins location in Cupertino.
Your reaction to reaching the three-year mark with Steins? What have you been proudest of this past year?
This past year is the year I believe we really started to find our groove. We have a much better idea of who we are, who our customers are and the direction we want to go. Needless to say, I’m excited about what lies ahead!
Chef Colby told me that he would be roasting two pigs at the anniversary celebration this year.
Yes! Last year we ran out way too early. We had no idea the response for the pig roast would be so great. This year we have two and will have offerings of a beer brat sausage, roast pig and pork ribs along with an assortment of side dishes. Guests can go directly to the roast outside and order a la carte or can choose a special pre-set roast entree if dining inside.
Like last year, the winning beer from the Steins Annual Home Brew Competition will be announced at the anniversary celebration, correct?
Yes. We’ll be announcing the winner of our 2nd Annual Home Brew Competition and serving last year’s winning beer on tap. We’ll be donating $2,500 to the charity of choice of last year’s winner. We’ll also be donating all proceeds from the beer to a charity of the winner’s choosing.
We’re looking forward to announcing this year’s winner and recreating their beer for next year’s celebration. We’d love to continue this tradition and encourage all home brewers out there to keep developing their passion for beer and creating wonderful brews that we all can enjoy.
Switching gears just a bit, can you provide any details yet about Chef Colby’s upcoming pop-up dinner on April 7?
Yes! We’ve been tasting the menu, and it’s out of this world. I’m not a big fan of foie gras, but Chef Colby’s is stellar. I couldn’t stop eating it.
I’m really excited for the beer pairings as well. Our bar manager Ryan Hummel did a fantastic job of preparing some excellent pairings!
Last year, both you and Chef Colby told me about securing a location for a second Steins in Cupertino on Wolfe Rd. at Vallco Pkwy. How did that location come about? By the way, I pass by that area every day during the week – what a transformation under way!
We started a preliminary search early on – I’d say in late 2014 – just to see what was out there. Turns out the nineteen800 development we are now located in was in the beginning stages of building out their tenant base, and there was a golden opportunity which we jumped on.
Absolutely! The entire area is set up for some serious development. With nineteen800, Main Street, and the proposed Hills project at Vallco, the new downtown Cupertino is definitely going to be a huge attraction.
When will construction start in Cupertino? When do you hope to open?
Construction hasn’t started yet but should shortly. We’re hoping to open in the early fall.
Any details you can share about the Cupertino location?
Interior is 6,400 sq. ft., and exterior is 2,500 sq. ft. Not quite as large as Mountain View, but we’ve designed a beautiful beer garden.
Steins Cupertino is also designed with events and banquets in mind. We’ll have two private rooms and the rear portion of the beer garden will serve as a private area for events.
Number of taps at the Cupertino location? Similar to Mountain View?
We’ll have 31 beers on tap, same as Mountain View. Same house staples but different rotating list.
We’ll also be featuring a rare bottle selection. We’ve already been amassing a lot of fantastic bottles that we’re excited to share with our guests.
Again, congrats on reaching the three-year mark! Anything else to share for the upcoming year?
2016 looks to be a really big year for us as we expand to two stores and grow our team. A lot of our existing staff members are moving up into key positions, and our guests will see a dramatic increase in the number and types of beer events, pop-up dinners, and new services offered at Steins.
This year we’ll be rolling out online ordering and to-go pickups which our guests have been hounding us to implement, especially for lunch.
We’ll also be partnering with a local delivery company to send our delicious food directly to your home or office.
Chef Colby will be pushing the envelope on unique and interesting weekly food specials, and we plan on continuing our pop-up dinner series with guest chefs and a wide variety of cuisine styles and beer pairings. Definitely an exciting year at Steins!
We missed owner Ted Kim, but we had great chats with Chef Colby M. Reade and assistant manager Lynna Nguyen.
Our tray of awesomeness – roast pig (cheek), chicken, house sausage and St. Louis style ribs with all the fixins – paired with Palo Alto Brewing Barrel Aged Cuvee (Sour) and Palo Alto Brewing Barrel Aged Sour Porter. Food was excellent. The beers were very enjoyable.
Local beer aficionado Ted Kim and his team opened Steins Beer Garden & Restaurant in downtown Mountain View (895 Villa St.) two years ago. To commemorate their second anniversary, Steins will throw a celebration on Sat., March 28 from 12-7pm that features BBQ, live music and a beer competition.
Executive chef Colby M. Reade will be roasting a whole pig in the outdoor beer garden, as well as grilling vegetables, BBQ chicken, house-made sausages and ribs. Guests can enjoy a tasty meal for $5 per protein with house-made coleslaw, assorted house-made pickles and an assortment of sauces.
The celebration also features five live bands from 12-5pm and specialty beer kegs, such as North Coast Old Stock Ale Cellar Reserve 2013, Allagash Special Hoppy Blonde and Almanac Valley of the Heart’s Delight.
Judging will begin at 5pm for Steins’ inaugural homebrew competition. The contest is a legitimate one – it is a BJCP (Beer Judge Certification Program) sanctioned event. One entrant will win a contract with a local nanobrewery and have their beer sold on tap at Steins. All the proceeds will go to the charity of the winner’s choice.
Steins owner Ted Kim was gracious in taking time recently to share his thoughts on reaching the two-year milestone and provide additional details about the upcoming celebration.
Congrats on the two-year mark! How do you feel about it?
Enormously grateful and thrilled that we’ve made it two successful years. The endeavor has been a large one, but I feel that I’ve accomplished what I set out to do, and it’s been extremely fulfilling.
What have you learned in the past two years that was surprising or unexpected?
The beer universe is so much larger than I ever expected! I’ve met super talented brewers and very passionate beer lovers during my time here, and I’m still amazed at how beer is able to impart a deep sense of joy and community among people.
Anything super special we can look forward to?
I’m excited about all the fun projects we have in the works. In addition to a ton of seasonal beer events, the home brew competition is something we hope will become a big success and turn into an annual event.
We’ve also been scouring the beer-scape acquiring “ageable” beers that we plan to cellar for up to 20 years! We’ve received awkward glances when we’ve asked about ageable beers from our reps. Apparently, this sort of thing hasn’t been done before. All the more reason to give it a try!
Every five years we’ll tap several and share with our customers. Really excited to see how these beers age and what they’ll taste like!
How did the idea of the Steins homebrew competition come about? Have you gotten a good number of applicants?
We’ve always tinkered with the idea of hosting a home brew competition. We regularly meet so many home brewers, and eventually it just made sense. Once announced, the competition filled up really quickly. We hit capacity a few weeks after announcing the competition.
There is a great sense of community when talking to home brewers. Folks are proud of the rich beer cultured being formed in the Bay and excited to partake in it.
For our competition, we will be producing the winner’s beer at a local nano-brewery and serving at Steins with all proceeds being donated to a charity of the winner’s choosing. We hope the competition spurs greater interest in home brewing!
What special beers will we see on tap on Saturday?
Still working on a couple great specialty kegs, but here is what we have for sure so far:
Allagash Bourbon Barrel Black
Allagash Special Hoppy Blonde
Almanac Valley of the Heart’s Delight
Almanac Farmers Reserve Strawberry
Lost Abbey Angel’s Share Barrel Aged Grand Cru
The Bruery Melange #3
Hangar 24 Pugachev’s Cobra
North Coast Old Stock Cellar Reserve 2013
Palo Alto Brewing Barrel Aged Cuvee
Palo Alto Brewing Barrel Aged Sour Porter
Speakeasy Joe’s Ale of Strength
Anything else you’d like to mention?
Mountain View has been especially good to us. We really could not have come as far as we have without all the great locals in the area and regulars who come through our doors. Big thanks to everyone who has helped us reach two amazing years!
WHAT: Steins Two-Year Anniversary Celebration
WHEN: Saturday March 28, 2015 beginning at noon
Food | 12:00 p.m. until it runs out
Live music | 12 – 5:00 p.m.
Beer judging | 5 – 8:00 p.m.
WHERE: Steins Beer Garden & Restaurant, 895 Villa Street Mountain View, CA 94041