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THE FORBES MILL CONCEPT
Forbes Mill Steakhouse combines excellent food and distinguished service with a stylish and comfortable environment. The menu features the finest cuts of Prime Certified Angus Beef available and Tajima Black Wagyu. Forbes Mill Steakhouse also offers fresh seafood daily, including Lobster Tail, Salmon, Ahi Tuna, Sea Bass, Day Boat Sea Scallops, and more. The menu also offers Australian Lamb Chops, inventive salads, classic side dishes, and decadent desserts. Complementing all of that, enjoy a bottle of wine from our award-winning wine list that boasts some of the finest vintages in the world.
Forbes Mill Steakhouse is among a select group of restaurants in America to exclusively serve C.A.B Prime that must pass nine more quality standards than regular USDA Prime. Less than 1.5% of beef is elite enough to meet Certified Angus Beef Prime standards. Our steaks are hand-selected, aged a minimum of 28 days, and cooked in our 1800 degree broiler.
AWARD WINNING WINE LIST
At Forbes Mill Steakhouse we offer our guests a wide selection of world-class wines to complement the cuisine from Executive Chef Brian Weselby. We specialize in presenting the finest of California boutique wineries, with great depth in small producers of Pinot Noir and Cabernet Sauvignon. With over 600 selections available, we have choices to fit any budget and taste.
In addition, we carry a great diversity of wines from Italy and France, with an emphasis on Brunello di Montalcino and Châteauneuf-du-Pape. Also featured are wines from Spain, Argentina, Australia, Chile and more.
For those interested in smaller formats, we offer an extensive selection of half bottles, perfect for food/wine pairing and experimentation. Forbes Mill Steakhouse is the perfect destination for serious wine lovers.
EXECUTIVE CHEF BRIAN WESELBY
Brian Weselby is the corporate executive chef for Forbes Mill Steakhouse. His mission is to create extraordinary steak and seafood dishes using the best ingredients available, drawing upon his wealth of experience. Previously he was the corporate chef for Tavistock Restaurants, LLC, overseeing the menus and chefs for six restaurant concepts, including: California Café, Napa Valley Grille, and Blackhawk Grille.
Born and raised on a farm in England, Chef Weselby grew vegetables on the family’s one-acre garden. He learned to cook from his aunt, making bread and meringues from early stages of life before graduating from Plymouth Catering College. After working at several Michelin-starred restaurants in England and France, he settled in California, and has been the executive chef at the Lion and Compass in Sunnyvale, Biers Brasserie in San Jose, and Le Mouton Noir in Saratoga. In 2002, he received the Menu Strategist Award from the Restaurant Business Association for his creativity in menu development.
SOMMELIER AND WINE DIRECTOR
Alex Seronick is the Sommelier and Wine Director at Forbes Mill Steakhouse. He has held various positions at top Bay Area restaurants over the past 14 years, including Pastry Chef Assistant at Alexander’s Steakhouse and Server Captain at McCormick and Schmick’s, before becoming both Server and Manager at Forbes Mill Steakhouse. Alex has always had a passion for service, fine food and a deep commitment to wine.
After years of mentorship from recently retired Sommelier, Patrick Mullane, Alex was asked to take over the position of Sommelier and Wine Director at Forbes Mill Steakhouse. Alex is a Certified Sommelier by the American chapter of the Court of Master Sommeliers and continues to learn and educate the staff on the ways of the court. The restaurant’s wine list has achieved Wine Spectator’s “Best of Award of Excellence” since 2008 and boasts some of the finest vintages in the world. Please feel free to contact Alex to discuss your upcoming dinner reservation or to be added to our invitation list for upcoming wine dinners.
View Alex’s interview in the October tasting panel!
Please feel free to contact Alex to discuss your upcoming dinner reservation or to be added to our invitation list for upcoming wine dinners.