Campbell’s Liquid Bread tastefully pairs the broad range of flavors and styles of craft beer with a menu of gourmet bites and entrees set in an intimate, unpretentious dining room, perfect for sampling the multitude of beers on tap.
The restaurant is a partnership between chef John Burke, proprietor Jordan Trigg, sous chef Tyler Graham and bar manager Larry Hoang. Chef Burke has experience working in Michelin Star restaurants such as Travese in Los Gatos, where he served as sous chef. Leaving the world of fine dining and Michelin stars where often wine pairings receive all the attention, Chef Burke now enjoys preparing recipes to compliment the many flavors of beer. Liquid Bread proprietor, Jordan Trigg previously ran Jacks Bar in San Jose’s Japantown where his bar was named the best neighborhood bar by SF Gate for three years running. The two joined their love for beer and gourmet food to open Liquid Bread in the fall of 2012.
The gastropub prides itself on having an extensive menu of hard to find bottled beers and as well as craft beer available on draft. To complement the beer and using his experience with fine dining, Chef Burke has built a menu of gastropub small plates and california cuisine with selections such as mussels in a fumet broth with udon noodles, charred octopus, chorizo and fingerling potatoes; 38 North chicken breast with waffles and maple syrup; and the house burger on a sesame bun with bearnaise sauce, pickled onions and truffled potatoes.
Liquid Bread is open from 3 to 11 p.m. Tuesday through Saturday and 1 to 9 p.m. on Sundays.
- Asian Fusion
- Contemporary American
- Gastro Pub
- Global / International
- Latin / Spanish
- Latin American
- Modern European