The heart and inspiration for Granada is the beloved and pre-existing Granada Bistro. This space has been renovated and re-imagined in industrial chic design, serving farm-to-fork dishes inspired by Spanish cuisine. Small plates, char-cuterie and the freshest local seafood, meats, and produce are complemented by an eclectic wine list including Spanish and Latin American selections, and a range of the Central Coast’s finest artisan wine producers.
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Executive Chef Justin Casey began his culinary career at the age of just 16. He now joins Granada with more than 14 years of culinary experience earned at some of the most celebrated restaurants in San Francisco and central California. His passion for the region, its produce and lifestyle blends perfectly with Granada Hotel & Bistro, known for its farm-to-table cuisine and spicy sensibility.
Prior to joining the Granada Bistro, Chef Justin served as Executive Sous Chef at Lark Creek Blue in San Jose. Up the coast, he also served as Executive Sous Chef at Thermidor and Spork restaurants in San Francisco, which received several prestigious accolades from The San Francisco Chronicle and the Zagat survey. Additionally, Chef Justin also trained under French Chef Laurant Manrique in San Francisco as a lead line cook at Aqua, an acclaimed two Michelin star establishment.
“I have always been attracted to the Central Coast for its bounty of local produce and fish, plus the friendly local vibe and sense of community,” said Chef Justin. “I look forward to bringing my love for technique driven, honest food with straight forward intense flavors to both locals and guests of Granada Hotel & Bistro.”
Chef Justin grew up in Bakersfield and earned his formal training at the California Culinary Academy in San Francisco. Outside the kitchen, he enjoys golf, poker, live music and spending time in the great outdoors.