Historic Bay Area Tavern Earns $12M, Owners Take Nothing

A Historic Gem in Portola Valley

Nestled in the serene landscapes of Portola Valley, the town has long been a haven for cyclists, equestrians, and hikers who appreciate its tranquil pace. With no traffic lights or streetlights, the community maintains a quiet charm that has attracted locals for generations. Grocery and hardware stores offer a familiar touch, allowing regulars to keep tabs on their purchases.

Amid this peaceful setting stands an iconic 173-year-old institution: Rossotti's Alpine Inn. Located at the intersection of Alpine and Arastradero roads, the inn is a bustling hub of activity, with cars constantly coming and going. Diners often wait over an hour for a table, but the experience is well worth it. During peak hours, the venue is packed with people enjoying California’s second oldest tavern and its scenic creekside beer garden.

The inn, known for its "quality burgers & cold beer," has become a local favorite since its reopening six years ago under new ownership. Lori Hunter, part of the group that acquired the restaurant in 2018, shared her excitement about the continued popularity. “It's been incredibly rewarding to see how many people enjoy it,” she said. “And I love the range of ages. We get three, four generations—from someone in a stroller to someone with a walker.”

As a frequent visitor, I’ve never been disappointed by the food or the atmosphere. Even with high volume, the quality remains consistent, and the service is always solid. Recently, the kitchen was expanded, bringing new culinary offerings and elevating the overall dining experience.

Starting in June, a red 1972 Argosy trailer named the Wunder Bar was transformed into a weekend hotspot for oysters, ceviche, and strawberry frosé. This addition allows patrons to enjoy a variety of bites while waiting for a table. Rotating menu items like tuna poke have also been introduced, making the Wunder Bar a popular spot in Zott’s Bullpen, where additional snacks and drinks are available.

Thanks to increased electrical power and space, the updated kitchen now delivers “better, hotter, faster food,” according to executive chef and general manager Sean Agoliati. The expansion includes new grills, ovens, and fryers, along with industrial dishwashers that have shifted the use from compostable serveware to enamel dishes.

Agoliati, formerly of Hillstone Restaurant Group, has played a key role in developing the expansive menu, which features seasonal and organic ingredients. With around 60 lunch and dinner items and additional brunch specials on weekends, the menu continues to evolve. Although Agoliati and his sous chefs are constantly experimenting with new dishes, larger plans are on hold until after the busy summer months.

Looking ahead, the inn plans to introduce bistro-style fare, including dishes like salmon, tuna, roasted chicken, prime rib, and steak frites. Thuerk, with his fine dining background, brings valuable expertise to the team, having previously worked at farm-to-table icon Flea Street in Menlo Park.

The history of Alpine Inn is as rich as its menu. Founded in 1852 as Casa de Tableta, the establishment has served as a gambling hall, roadhouse, saloon, speakeasy, and brothel over the years. It has changed hands and names multiple times, with Enrico Rossotti giving it the name E. Rossotti Beer Garden. The Zott’s nickname has endured, and the tavern has remained a staple in the community.

Alpine Inn has also played a role in tech history. In August 1976, scientists from SRI International sent the first internet transmission from its picnic tables. A plaque outside commemorates this milestone.

In 2018, after Molly Alexander passed away, the restaurant went up for sale. Hunter and her husband, Deke, along with other local residents, eventually purchased it. Greg St. Claire of Avenir Restaurant Group joined as an operating partner.

For Hunter, the purchase was deeply personal. She discovered the inn during her Stanford undergrad years in the late 1970s. St. Claire, who grew up in Portola Valley, had a lifelong connection to the place. “This was my dad’s favorite hangout,” he said.

Preserving the history and ensuring good food were top priorities for the new owners. They worked closely with Tony Curci of Midglen Studio Associates to bring the inn up to current codes while maintaining its authenticity. The original wood ceiling was carefully restored, and old picnic tables were repurposed for the booths. The building’s history is reflected in its décor, including century-old photographs and Stanford memorabilia.

Despite its success, the owners have invested heavily back into the business. Last year, the inn generated $12 million, twice the initial revenue goal. However, no profits have been taken out, with all funds reinvested into improvements such as the kitchen overhaul, new power poles, and bathroom renovations.

Parking can be a challenge during peak hours, but the 1.5-acre site offers approximately 100 spots. Carpooling is encouraged, with designated spaces for vehicles with four or more occupants. Employees are shuttled from off-site lots, and equestrians and cyclists can use hitching rails and bike racks.

If there’s a wait for an outdoor table, the air-conditioned tavern is a great alternative. Inside, diners can choose from booths, communal tables, or the counter. Exclusive cocktails and spirits are available, even as the revamped food menu is still being developed.

With its unique blend of history, food, and community, Alpine Inn continues to thrive in Portola Valley. As St. Claire noted, successful restaurateurs must look for what’s missing in a community. For now, the team remains open to creative ideas, with hopes of adding coffee and pastries in the future.

The future looks bright for Alpine Inn, and the team is eager to continue evolving the dining scene in Portola Valley.