The General Manager has assembled a wine list focused on small production wines, unknown gems and out-of-the-ordinary grapes and regions with several cult and hard to get wines - an innovative and dynamic selection that sets new standards for the Tri-Valley. Matt’s Matches will ensure you get just the right glass of wine paired with your tapas while a diverse mix of classic and original craft cocktails are designed to surprise and refresh.


Artist in the Kitchen
A Pioneering Pair
3 Bay Area Brunches to try this weekend

About Us

Named for Spanish king, Alfonso X known as el Sabio (“The Wise One”), Sabio is committed to creating a vibrant approach to dining out that fosters comraderie through shareable small plates designed to complement social drinking. Just what el Sabio commanded of Spain’s taverns over 800 years ago; in essence creating the first tapas.

Designed by restaurant architect specialist Jim Maxwell of Architects II, the kitchen opening is surrounded by a rich montage of Spanish inspired tiles with a refrigerated charcuterie display showcasing house creations. Comfortable booths create individual havens in the busy dining room while the bar features a barrel arched ceiling treatment and a stunning wall of wine to house Sabio’s extensive, library worthy collection.

Francis X. Hogan
Executive Chef & Partner

Chef Hogan, an Oakland resident, was most recently at Bluestem Brasserie in San Francisco where he consistently earned 4 star ratings on all the major user review platforms. In addition to his proficiency in whole animal butchery, charcuterie, and cheese mongering, he is a certified sommelier and has been featured at prestigious culinary venues such as the James Beard House in New York City and CUESA in San Francisco.

Jim McDonnell

Since the age of 16, Pleasanton resident Jim McDonnell has been a successful serial entrepreneur as well as a lifelong foodie who travels extensively visiting the most cutting edge restaurant venues across the globe. Currently an executive at Cisco, he decided to create Sabio in the heart of downtown Pleasanton to bring a new level of dining experience and raise the bar for what culinary conscious locals deserve.


Sabio works with local farmers, ranchers and other providers to source our ingredients. The amazing bounty of the area and talent of our providers are the foundation for our wonderful creations.
Devil's Gulch Ranch, Nicasio CA
Free Range Rabbit, Quail, Hogs and Lamb
First Generation Farmers, Brentwood CA
Organic Seasonal Produce
BN Ranch, Bolinas CA
Humanely raised grass-fed beef and lamb; heritage turkey
Fallon Hills Ranch, Tomales CA
Grass-fed beef and lamb, pork, free-range poultry and eggs
Baia Nicchia Farm, Sunol CA
Heirloom produce including tomatoes, peppers, squash, herbs, and melons
Winkler Farm, Windsor CA
Mangalitsa Hogs
Cream and the Crop Cheese Selections, CA
Artisan Farmstead Cheeses
Liberty Ducks, Pengrove CA
Free range Pekin ducks
Jellicles Farm, Sunol CA
Artisan Herbs, Greens, Peppers, Eggplant
Organon Farms, Watsonville CA
Organic Micro Greens and Herbs
Zuckerman Farms, Stockton CA
Asparagus, Potatoes, Melons
Water 2 Table, San Francisco CA
Sustainably-sourced Fisherman Direct Seafood
Happy Boy Farms, Watsonville CA
Organic Seasonal Produce, Salad Greens

Book a Table

Preferred times blocked out online? Call us!



Sabio on Main

501 Main St (corner of Rose)
Pleasanton, CA 94566
(925) 800-3090

Monday - Friday 11:30 - 2:00

Monday - Thursday 5:00 - 9:30
Friday & Saturday 5:00 - 10:00
Sunday 4:00 - 9:00

Saturday & Sunday 11:00 - 2:00

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