CHOW Newsletters



Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
TnT exterior

Operating Hours

  • Daily
  • 8am - 10pm


Salinas Valley, California

The “Salad Bowl of the World” is undoubtedly one of the richest agricultural regions in the world. Located 100 miles south of San Francisco, this verdant valley is home to thousands of acres of produce, flower farms and wineries. Nestled between the Gabilan & Santa Lucia mountain ranges, agriculture is the dominant industry of the valley in part to it’s Mediterranean-like climate. Unfortunately, recently imposed immigration policies are putting significant pressure on growers and farm workers alike and it is feared that much of this valuable produce may in fact be left in the fields to spoil given a fear of immigration raids by the current administration’s ICE storm troopers. We love this region for the cultural richness of it’s population and the bounty of beautiful produce offered to us year round as well as the cultural significance of Salinas being the hometown of one of America’s most beloved authors, John Steinbeck. So sit back, relax….. and eat your vegetables! “And it never failed that during the dry years the people forgot about the rich years, and during the wet years they lost all memory of the dry years. It was always that way.” John Steinbeck—East of Eden

Small Plates

Garbanzochoke Salad
Marinated garbanzos, quartered artichoke hearts, bacon lardons, seasonal greens, heirloom cherry tomatoes, red onion tossed in white balsamic-mustard vinaigrette. gf
Gilroy Grapes of Wrath Baguette
Roasted garlic rubbed baguette with whipped thyme infused goat cheese, roasted grapes, toasted almonds and honey. v
Cochinita Pibil Tacos
Three braised pork belly tacos with pickled red onion, cilantro & cotija cheese. gf
Salinas Snap Pea & Stone Fruit Salad
Arugula, sugar snap peas, seasonal stone fruit, mint, & sheep’s milk feta in lemon-garlic vinaigrette. v gf
Roasted Cauliflower Romesco
Tri-color cauliflower, almonds & raisins served over hazelnut romesco. v

Big Plates

Summer Sun Pasta
Orchiette with house made fennel sausage, sugar snap peas, radish, grape tomatoes, pecorino & lemon butter sauce.
Pan-Fried Petrale Sole
Fresh Pacific Petrale panko breaded and served with a tangle of roasted fingerling potatoes, pea tendrils & grilled corn Finished in lemon-caper butter sauce.
Butter Roast Chicken
1/2 of a bird served over quinoa tabbouleh with cucumber, red bells, grape tomatoes, mint, red onion, yellow squash and marinated garbanzos. gf
Santa Maria Tri-tip Steak Dinner
Spice rubbed & grilled steak with Salinas Valley grown pinquito beans simmered in Guajillo chile sauce, pickled jalapeños & ancho spice buttered corn on the cob.


Monterey Mule
Arrete Tequila, bing cherry redux, lime, ginger beer
Arroyo Seco River Cooler
Bombay Sapphire, strawberry-sage shrub, lime, soda
Of Mash and Vines
Bulleit Rye, St. Germain, Pinot Noir redux, lemon, bitters
Bear State Negroni
Uncle Val’s Botanical Gin, Cynar, sweet vermouth
Green Valley Goddess
Celery infused vodka, Green Chartreuse, lime, bubbles


Firestone-Walker Hoppy Pils
Paso Robles bred classic European pilsner with floral aromatics & herbal-lemongrass notes
Sierra Nevada Sidecar Orange Pale Ale
From the original west coast micro-brewery, a citrusy hop forward pale ale
Jelly Fish Brewing Saison Memoir
A light Belgium style Pale , lively carbonated with floral spice notes and a citrus finish.