Granada bistro takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Our wine program celebrates the great winegrowing regions of the world and innovative, classically-focused cocktails.
Sunday | 10am–3pm
Daily | 11:30am–3pm
Daily | 3–5pm
Sunday–Thursday | 5–10pm
Friday–Saturday | 5–11pm
Make a Reservation
Change in plans? Cancelling your reservation is as easy as 1,2,3. You may cancel your reservation anytime provided it falls within our guidelines and restrictions when you made the reservation.
Justin Casey, Executive Chef
Executive Chef Justin Casey joins Granada with more than 14 years of culinary experience earned at some of the most celebrated restaurants in San Francisco and central California. His passion for the region, its produce and lifestyle blends perfectly with Granada Hotel & Bistro, known for its farm-to-table cuisine and spicy sensibility.
Prior to joining the Granada Bistro, Chef Justin served as Executive Sous Chef at Lark Creek Blue in San Jose. Up the coast, he also served as Executive Sous Chef at Thermidor and Spork restaurants in San Francisco, which received several prestigious accolades from The San Francisco Chronicle and the Zagat survey. Additionally, Chef Justin also trained under French Chef Laurant Manrique in San Francisco as a lead line cook at Aqua, an acclaimed two Michelin star establishment.
Robert Williams, Sommelier & General Manager
General Manager Robert Williams is an award winning, certified sommelier and member of the hospitality industry with over ten years of wine and culinary experience.
After graduating from the world-renowned Culinary Institute of America in Hyde Park, Williams went on to work at a number of fine dining restaurants in New York City. Williams earned certification from both the Court of Master Sommeliers and Wine & Spirits Education Trust. He spent over five years at Thomas Keller’s Michelin-starred restaurant Per Se, working under Eli Kaimeh.