We are proud to announce that Birk’s Restaurant has received OpenTable’s Diner’s Choice Award for 2017! As Santa Clara’s finest steakhouse, we appreciate that Birk’s is being recognized for hard work, delectable dishes, and the joy we take in serving our guests. “Every Guest, Every Time”.
OpenTable’s Diner’s Choice Award is given to celebrate the top restaurants in local areas, and Birk’s was awarded for the San Jose and Santa Clara area. Take a look at our Open Table page to see reviews and guest photos!
Most of all, we want to thank you, our guests, for being so supportive. Your experience is the most important piece of our mission here at Birk’s. We offer the best fine dining experience in Santa Clara, and your ratings have given us this award!
Because of the Diner’s Choice Award, Birk’s Restaurant will be featured on the Open table website for the Santa Clara and San Jose area, and in their emails to local diners for a month. We’re thrilled to be included so that new diners can discover us, as well. Thanks again to our wonderful guests, and to OpenTable.
Birks would like to announce the recent promotion of Julie Jones as Birk’s new Executive Chef:
Julie Jones is a California native. As long as Julie could remember she’s always loved all aspects of food, from creating, presenting to dining. The respect and fondness for every vegetable, fruit, and herb drive her culinary creativity. Although Julie specializes in California cuisine, traveling has always played a large part in her menu creations. Julie is able to share different cultures through her dishes and finds enjoyment in the happiness it brings to others. Food has always played a major role in family gatherings. Many indelible memories Julie had growing up involved food.
Julie’s mother played an influential role in her culinary career. Julie’s mother was not only a chef in a small restaurant in Salinas, CA; she was also Julie’s personal instructor. She taught Julie the basic techniques of cooking, native Vietnamese dishes, how to combine different spices without becoming overwhelming, the importance of using local and seasonal ingredients and how to grow her own herbs and vegetables right in their backyard. From her mother’s kitchen Julie went on to study at the Le Cordon Bleu Culinary of Arts in San Francisco in 2005. After culinary school Julie was fortunate enough to work with a handful of talented chefs. Julie’s first internship was at Left Bank- Santana Row. Through her culinary career Julie has worked at Bon Appetite, Aqua Terra, the Marriott in downtown San Jose and also Michael Minas Arcadia. Every kitchen has molded her into the chef she is today.