ON THE MENU
MAKE PLANS
FOR EASTER
W
hile there have
been some changes
to the menu at View
Bar & Grill – some things will
remain the same.
The restaurant will con-
tinue to offer weekly specials
such as Taco Tuesdays and
Burger & Beer Fridays, while
holidays will be cele-
brated as in the past
with prix fixe din-
ners and brunches.
Next up is the
popular Easter Sun-
day Brunch, with a three-
item carving station, made-
to-order omelettes, fruit and
salads. Homemade pastries
and desserts, including créme
brulee and chocolate-dipped
strawberries, will bring a
sweet conclusion to the meal.
Easter Brunch will be
served 10 a.m. to 2:30 p.m.
on Sunday, April 5. Reserva-
tions are required. For more
details, call (707) 257-1900.
W
hen Octavio Tavi-
zon stepped into
his role as Director
of Restaurants at Chardon-
nay Golf Club, his goal was
to raise the level of service.
But first, the energetic
leader had to get his staff to
embrace his vision.
"They had to understand I
was there for them," Tavizon
says. "I needed to empower
my staff to give guests a
great experience and to un-
derstand how service plays
into that, and in return they
would be well
taken care of."
Once the staff
was ready, training
began. Tavizon drew
on his 20-plus years of
food and beverage experi-
ence and knowledge work-
ing in luxury hotels and
restaurants.
Growing up in Napa Val-
ley, Tavizon worked along-
side his father in a vineyard.
His uncles worked in the
kitchen at the five-star
Restaurant at Auberge du
Soleil. His brother is general
manager for an upscale
restaurant in the Valley.
Service, Tavizon says, is in
his blood.
Nearly a year after joining
Chardonnay Golf Club, Tavi-
zon has created a consistent
experience for members and
guests of the View Bar &
Grill. The staff isn't
just sporting new
uniforms; they are
more knowledge-
able about the food
and wine and have a
better understanding of how
to serve it.
Tavizon also has taken
over the restaurant's events
calendar, which he has great
plans for. In addition to
vodka and tequila dinners,
Tavizon will launch a wine
dinner series in April.
In the meantime, Tavizon
is working closely with Exec-
utive Chef Aldolpho Garcia
on a new seasonal menu.
The focus will be on or-
ganic, locally grown items
that include plenty of healthy
options and great value.
"We want to offer the best
meals we can and the menu
reflects that," Garcia says.
STEPPING IT UP
View focuses on service, events, & new menu
Octavio Tavizon (inset) plans to enhance the
experience for guests at View Bar & Grill.
DINING
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