About Us
As guests departed on the Crowne Plaza Hotel Shuttle, General Manager, Larry Ross inquired about where they were going, the guest replied, "out for a good steak dinner." After conducting some market research foloowing this encounter Larry determined that the concept of a steak house - beef, pure and simple was not a venue easy to find within the city limits.
Larry, a 3rd generation former award winning Executive Chef, brainstormed with fellow former Executive Chef and Director of Operations, Wayne Van Akin and they collaborated on the concept of Vineyards Chop House-Bar. Unlike a stand-alone restaurant they wanted to redefine the perception of hotel dining to create an unpretentious, inviting atmosphere similar to the ambiance of a European Sidewalk Cafe.
The creation and conceptualization of Vineyards Chop House-Bar had to meet the unique challenges of offering traditional items to accommodate guests and diners expectations for in-room dining, restaurant dining, in addition to creating a concept that would easily convert to a breakfast or lunch menu. In order to meet this challenge they created a successful concept by offering traditional items with a signature flare like eggs Diablo or the open face salmon BLT.
The restaurant business is a business, a science, an art. Just because food looks good, does not necessarily mean it tastes good. Taste requires great chemistry. We serve great food, great wine to great friends, that makes for great chemistry, said Larry Ross. Vineyards Chop House-Bar serves Harris Ranch USDA prime grade certified angus beef pure and simple, served alongside Californias best know wines at a value price. The Crowne Plaza Hotel is the Place to Meet. Vineyards Chop House-Bar is the New Place to Eat!
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