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Duarte's Tavern

202 Stage Rd., Pescadero, CA - (650) 879-0464
Duarte's is a 100+ year-old small-town tavern where locals come to eat three square meals a day at mismatched tables and chairs in a knotty pine-paneled dining room. Artichoke soup is the best anywhere -- rich, creamy, and radiant with thistle flavor -- and olallieberry pie is not to be missed.
88% Approval Rating (34 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Mussels
Artichoke Soup
Sourdough Bread
Combination Cream Of Chile & Artichoke Soup
Olallieberry Pie
Artichoke Omelet
Artichokes
Fish and Eggs
Pear Pie

Highlighted Reviews

rating
Michael Stern - Photos (7)
Roadfood.com Editor
"Duarte's is a 100+ year-old small-town tavern where locals come to eat three square meals a day at mismatched tables and chairs in a knotty pine-paneled dining room or in the bar room or at a short counter. When it is crowded, as it usually is at mealtime, strangers ..."   [Read More]

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Map & Web Site

202 Stage Rd., Pescadero, CA
(650) 879-0464

http://www.duartestavern.com

Hours & Policies

Seasons:Open Year Round
Meals Served:Breakfast, Lunch
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:Yes
Delivery Available:No
Takeout Counters:No
The waitress described the olallieberry being somewhere between a youngberry and a loganberry.  It tasted most like a raspberry to me and makes for a fantastic pie!
"The waitress described the olallieberry being somewhere between a youngberry and a loganberry. It tasted most like a raspberry to me and makes for a fantastic pie!"
Cliff Strutz





Duarte's backyard artichokes are grand, meaty things, used in the kitchen for the most basic preparation -- steaming -- where no other flavor vies with the thistle's deep green goodness. For sausage-stuffed artichokes, artichoke omelets, fried artichokes and the restaurant's legendary cream of artichoke soup, supplies come from farms an hour south, around Castroville.
"Duarte's backyard artichokes are grand, meaty things, used in the kitchen for the most basic preparation -- steaming -- where no other flavor vies with the thistle's deep green goodness. For sausage-stuffed artichokes, artichoke omelets, fried artichokes and the restaurant's legendary cream of artichoke soup, supplies come from farms an hour south, around Castroville. "
Michael Stern


The Swiss chard in Duarte's backyard garden is blue-ribbon beautiful.
"The Swiss chard in Duarte's backyard garden is blue-ribbon beautiful."
Michael Stern


Spectacularly fresh mussels were a special that I couldn't possibly pass up!
"Spectacularly fresh mussels were a special that I couldn't possibly pass up!"
Cliff Strutz


For spreading on toast along with breakfast, you get two kinds of preserves: sunny-sweet strawberry-rhubarb and tart olallieberry.
"For spreading on toast along with breakfast, you get two kinds of preserves: sunny-sweet strawberry-rhubarb and tart olallieberry."
Michael Stern


The artichokes used to make the cream of artichoke soup come straight from the Duarte family garden.
"The artichokes used to make the cream of artichoke soup come straight from the Duarte family garden."
Cliff Strutz


Alas, this picture does not show all the beefy artichoke hearts wrapped inside the eggs of this artichoke omelet.
"Alas, this picture does not show all the beefy artichoke hearts wrapped inside the eggs of this artichoke omelet."
Michael Stern


Ron Duarte and one of the restaurant staff show off a box of local olallieberries that just came into the kitchen.
"Ron Duarte and one of the restaurant staff show off a box of local olallieberries that just came into the kitchen."
Michael Stern


The sourdough bread which starts your meal at Duarte's was delivered hot from the oven.
"The sourdough bread which starts your meal at Duarte's was delivered hot from the oven."
Cliff Strutz


Because a cooked pear pie looks so much like a cooked apple pie, Ron Duarte explained that the pear pies always get a criss-cross crust to distinguish them from the merely vented full-crust apple.
"Because a cooked pear pie looks so much like a cooked apple pie, Ron Duarte explained that the pear pies always get a criss-cross crust to distinguish them from the merely vented full-crust apple."
Michael Stern


Your three seating choices are in the bar, the dining room or at the short counter.
"Your three seating choices are in the bar, the dining room or at the short counter."
Cliff Strutz


Since 1894!
"Since 1894!"
Cliff Strutz


When the doors open at 7, Duarte's tables quickly fill with locals and travelers who come for hearty breakfast and good conversation.
"When the doors open at 7, Duarte's tables quickly fill with locals and travelers who come for hearty breakfast and good conversation."
Michael Stern



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