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The Cats is a regional treasure with a storied history. The circa 1896 roadhouse above Los Gatos has actually been a phase stop, a speakeasy, a bordello, a real estate, a sporting products store and, given that 1967, a restaurant and pub.
The latest restaurant chapter is now unfolding along Highway 17. The Cats’ brand-new owner is ChefCentury, a cooking endeavor introduced throughout the pandemic by South Bay business owner Richard Tam, who wished to offer a lifeline to having a hard time chefs by providing them with a totally geared up commissary cooking area where they prepared meals for shipment.
The just thing missing out on was consumer engagement, Tam said, and chefs flourish on that. He took the chance to purchase The Cats brand name when the renowned restaurant showed up for sale, carried out an enormous restoration and employed a knowledgeable group for the cooking area.
Adrian Pham, the chef-GM, integrates extensive barbecue understanding from his home state, North Carolina, with an enthusiasm for Japanese food. Chef Rafael Lim cut his cooking teeth in the Philippines and is likewise a fan of live-fire cooking. He has actually established a business called Angry Cow Master Cuts that focuses on premium Wagyu beef (which you’ll discover on the menu). And expert pitmaster David Hunt includes his meat-smoking know-how to the mix.
We aspired to take a look at the food and the scene. Here’s our report:
THE AMBIANCE: Friendly and inviting, with a customers that varies from long time fans of The Cats who wonder to take a look at the modifications to road-trippers who had actually been going by the location for years however never ever dropped in previously. To keep a neighborhood- and family-friendly space, Tam says the bar now observes earlier closing times.
THE APPEARANCE: The interior maintains the Western feel, with the pressed-tin ceiling and the dark wood and brick interior stressed by classic cat indications and art work that advise restaurants they’re in the city of cats. But the appearance has actually been structured and whatever has actually been deep-cleaned. More seating is coming for the phase location, and the patio area will be reconditioned for outside restaurants. As Tam says, it’s an operate in development.
THE FOOD: The chefs are smoking both St. Louis ribs and the not-widely-offered beef ribs, in addition to brisket, pulled pork and chicken. They carefully display the meat sans sauce. Take a bite or more of the pork ribs (note that little spike of black pepper) and the brisket (lovely bark and smoke ring), then choose if you wish to include barbecue sauce. On the table are 3 house-made variations: the molasses-sweetened The Cats Original BARBEQUE Sauce; the Spicy BARBEQUE Sauce, instilled with Asian spices; and the mustardy, pork-friendly Gold BARBEQUE Sauce.
Barbecue plates ($23-$30) included 2 sides (choose from Garlic Herb Fries, Pineapple Coleslaw and Onion Rings with house-made cattle ranch), and sandwiches ($19-$21) with one side. House-marinaded veggies accompany all.
Rounding out the menu are a Ribeye Steak with chimichurri butter ($30), Lemon Pepper Salmon ($30), Caesar and Farm Fresh Salads ($12 each) and bar bites and appetizers that consist of Brisket Chili ($8), Chili Cheese Fries ($10), Roasted Root Vegetables ($10) and Chicken Wings with mango-habanero or barbecue sauce ($12). A couple of reassuring desserts like Banana Walnut Pie and Peach Biscoff Crumble ($10 each) are provided.
Smoked Wagyu brisket is provided on the everyday menu, and will be included in Father’s Day specials.
THE SIPS: Naturally, The Cats bar is still front and center. You’ll discover 12 beers on tap and a diverse range of brand-new craft mixed drinks, consisting of a smoky-sweet Mexican Mezcal Pineapple ($15 or $10 for a mocktail variation) and a gin, triple sec and blue curacao mixture called Summertime Blues ($15).
DON’T MISS: When the cooking area needs to bake additional batches of the Cornbread studded with corn kernels ($6) to stay up to date with the consumer need, you understand you’d much better get an order. The top is glazed with brown sugar, honey and butter, which in our book makes it a dessert possibility too.
GOOD TO KNOW: The live music’s back too. Prime seats are the cabaret-style tables near the phase and the neighboring cubicles and bar seats. Check the website for the schedule.
INFORMATION: Open 4 nights a week, from 4 to 10 p.m. Thursday, 4 p.m. to midnight Friday and Saturday and 4 to 10 p.m. Sunday at 17533 Santa Cruz Highway, Los Gatos. Reservations are now accepted. www.thecatslosgatos.com
