The rooftop restaurant inside Eataly at Westfield Valley Fair shopping Center in San Jose just launched a “Grill Takeover” series in which it partners with a local restaurant for a one-night collaborative dinner.
I was fortunate to be invited as a guest to the inaugural one last week with San Mateo’s Pausa restaurant.
The event featured Eataly Silicon Valley’s Chef Antonio Giordano and Pausa’s Chef Andrea Giuliani teamed on a four-course meal that was $125 per person.
The dining room was full for this sold-out event. For those still cautious about dining indoors, you’ll be glad to know that Terra’s dining room is practically outdoors. Floor-to-ceiling glass doors leading to the outside dining terrace are left open. Moreover, the ceiling itself is slatted to allow for plenty of air flow.
Ever since its doors opened in June, Terra restaurant at Eataly in the Westfield Valley Fair mall has been a tough reservation to land.
So when farmer Fred Hempel invited me to join him there for dinner last week, I jumped at the chance. Being one of Eataly’s local purveyors obviously has its perks. Indeed, most of the tomatoes and squash blossoms that Hempel grows at his Green Bee Farm in Sunol have been allocated to Eataly’s San Jose-Santa Clara location. You’ll find his farm’s name listed on Terra’s menu, and its tomatoes and squash blossoms not only spotlighted in dishes, but sold fresh in the produce section of Eataly’s market, as well.
That includes his newest creation, the Benevento tomato. A plant geneticist and breeder, Hempel has created new varieties of tomatoes for more than two decades. This gorgeous red beefsteak streaked with green and yellow was bred with greater disease resistance and a longer shelf life. With a deep, full, lingering flavor of sweetness and umami, it’s the tomato that will make your BLT shine.
If like me, you’re limiting yourself to primarily dining outdoors these days, then Terra is right up your alley.