Farm-to-Table · Clovis
Dinner is when the day finally slows down.
Forty seats. One menu that changes weekly. Everything grown within sixty miles or it doesn't end up on your plate.
We opened in a refurbished warehouse off Shaw because the rent let us do something we couldn't do in a strip mall: build a kitchen that deserves the produce coming out of this Valley.
Every dish on the menu starts as a conversation with a grower you'll probably never meet. We promise — they care more about your dinner than they care about anything else.
The kitchen
Two people in the back, eight in the room.
Chef Elena Pacheco
Chef-owner · Twenty years on the line
Born in Sanger. Cooked through the kitchens of San Francisco for fourteen years before coming home to the Valley to run this room. Trained under Chef Wexler at Quince. Believes the best plates are built around what showed up on the truck that morning — and that arguing with the season is the surest way to lose dinner.
Elena writes the menu Mondays after market. She's in the kitchen Tuesday through Saturday. On Sundays she's at the farmers' market, then at her own table.
Sous Chef Marco Pellegrini
Sous chef · Sourcing and butchery
Marco runs the protein side of the kitchen and handles every relationship with farms, ranches, and the trout supplier in the Sierras. He breaks down every whole animal that comes through our door — beef, lamb, pork, sometimes goat — so nothing on the plate has touched a wholesaler's hands.
If you're curious about where dinner came from, Marco will walk you back to the farm on the menu card. He keeps the names current.
The cellar
A short list. Built for the food, not the prestige.
Wine — by the glass
Twelve wines on the by-the-glass list. Six from California (Madera, Lodi, Paso Robles, the Russian River). Six from elsewhere (Loire, Etna, Sicily, Mosel, Friuli, Beaujolais). Nothing on the list comes from a producer making more than 50,000 cases a year.
Pairings ($52 with the prix fixe) walk you through five glasses chosen to follow the menu beat-by-beat. Our somm changes the pairing every Tuesday morning with the menu.
Wine — by the bottle
Eighty-bottle list, no markup over 2.2× retail (the industry average is closer to 3×). Most bottles between $48 and $140. We keep a small reserve list of older California Cabernet and Northern Rhône for guests who know they want it — those run higher.
Corkage is $35 per 750ml on bottles not on our list. Two bottles maximum per table. We waive corkage on bottles older than 1990.
Cocktails
Eight house cocktails, rotated seasonally. The bar shares the kitchen's sixty-mile pantry — citrus from the same orchards, herbs from our garden, infusions made in-house, syrups boiled down on the line.
Spirits are local where possible — Central Valley vodka, Modesto whiskey, gin distilled in Visalia. Imports for the things that have to be imported. We're proud of the list, but it's short on purpose.
Non-alcoholic
A serious non-alcoholic pairing ($26 with the prix fixe). Five drinks — fermented sodas, herbal infusions, shrubs, alcohol-free aperitifs from a small house in Sonoma, and a finishing tea. Nobody pouring it apologizes for it.
Designated drivers, expectant guests, sober guests — the non-alcoholic pairing exists so you don't feel like the odd one out at your own table.
Private dining
Mondays only. The whole room is yours.
The room
Seats forty-two at table, sixty standing. Two private alcoves for groups of eight to twelve. Open kitchen visible from every seat — the chef's pass becomes the focal point for the room when we set up for events.
Sound system, projection screen for after-dinner remarks, and a small AV team available if you need to run a slideshow or honor a guest with a roll of photographs.
The menu
Custom prix fixe for your event, written by Elena three weeks ahead in conversation with the host. Family-style or plated. Wine pairings, non-alcoholic pairings, or open-bar — your call.
We bake the bread, butter the pans, and pickle the garnishes for your event. Nothing comes in from a catering supplier.
Pricing
Buyouts start at $4,800 for a seated dinner of twelve and scale per head from there. Beverage is billed separately or negotiated as a flat per-guest. Six-week booking window typical; faster if Mondays are open.
Birthdays, retirements, rehearsal dinners, board dinners, intimate weddings, and the occasional wake — we've done all of them. We don't host corporate parties of more than thirty.
Press
A few notes from the people who came in.
"The most honest five-course menu in the Central Valley right now. There's a confidence here — a refusal to dress the produce up — that you don't see this far from a coast."
— Sacramento Bee · February 2026
"What Pacheco is doing in Clovis is what every farm-to-table promise was supposed to be before the phrase got debased. Every plate has a name and an address."
— Eater San Francisco · October 2025
"The wine list reads like a friend's recommendation, not a sommelier's flex. We left having drunk the best Beaujolais of the year, and the markup was a kindness."
— Decanter · April 2026
"You will leave full, you will leave happy, and you will leave knowing the name of the trout."
— San Francisco Chronicle · November 2025
Hours
- Tuesday — Thursday5:30 — 9:00 pm
- Friday — Saturday5:30 — 10:00 pm
- Sunday5:00 — 8:30 pm
- MondayClosed — menu development
Reservations
Two-week booking window. Walk-ins seated at the bar when the kitchen has room. Private events on Mondays only.
Reserve a tableFind us
1847 N Clovis Ave, Clovis CA
Inside the refurbished Wexler & Sons warehouse, north end.
Free parking after 5 pm.