Mercury News Names Sabio among BEST 50 Bay Area Restaurants!

2019 Green Business

The Pleasanton Chamber of Commerce recognized Sabio as the 2019 Green business at its 56th annual Community Service Awards. This reflects Sabio’s on-going commitment to sustainability and transparency. At the ceremony, we were presented with commendations from the US Congress, California State Legislature and the Alameda County Supervisors.


  1. allow oneself to enjoy the pleasure of.
    “we indulged in the 10 course tasting menu at Sabio”

Chef’s Tasting Menu is the Sabio signature experience – 10 blissful courses crafted by Chef Francis X. Hogan. Each course brings incredible flavors built from the best ingredients available. You’ll be thinking “wow, that was amazing” and then the next plate will arrive offering a whole new experience. 24 hours advance notice required.


Sabio Bar Master Eian Cathcart takes first place in the Alameda County Fair Craft Cocktail Competition with his Tennessee Tiki cocktail. See Eian in action below:

The People

Our soul is our team, and our heart is with our customers and community. It’s why we give a portion of our profits back to community causes.

Francis X. Hogan

Executive Chef & Partner

Francis Hogan brings more than 20 years of culinary experience to his position as executive chef and partner of Sabio On Main. Hogan’s interest in the culinary arts began at the age of fifteen when he convinced the owner of a neighborhood Italian restaurant to take a chance on an inexperienced teenager. A certified member of the butcher’s guild, cheese specialist and Level 1-certified sommelier from the Court of Master Sommeliers, he has traveled throughout Europe to hone his skills, most recently studying in Valladolid, Spain at the Escuela Cocina Fernando Perez learning under the top Michelin starred chefs of Castilla y Leon. His food draws inspiration from seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area. “The relationships I have with my farmers, ranchers, and fisherman are the foundation of everything we do at Sabio. Without their tireless dedication we couldn’t accomplish our goal of serving the best quality, sustainable, seasonal ingredients in an innovative yet familiar style.” Prior to joining Sabio, he helmed the kitchen of San Francisco’s high-profile Bluestem Brasserie. While at Bluestem, he was invited to create a dinner at the prestigious James Beard House in New York City. Additional credits include Farallon, Hawthorne Lane, and Soluna Café & Lounge in San Francisco. Hogan designed, opened and ran Zanzibar Blue and 1601 in his hometown of Philadelphia.

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 CEO of a Healthcare Technology upstart Kenzen, 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.

The Place

Elegant and casual, designed by acclaimed San Francisco architect Jim Maxwell. An expansive bar, two patios and stunning private dining room – right in the heart of historic downtown Pleasanton.

Sabio Sustainability

We source organic ingredients almost exclusively from local providers. Highlighting our commitment is a collaborative partnership with Baia Nicchia Farm & Artisan Seeds, less than 10 minutes away in Sunol. Working with Chef Hogan, farm owner and nationally recognized tomato breeder Fred Hempel developed the “Sabio” tomato – a green tomato with ripe flavors, hints of plum and apple. Chef Hogan partners with local providers for all our ingredients, and can be found most Saturday’s at the Pleasanton Farmers Market. Over 500,000,000 straws are thrown out every day! That’s why Sabio uses only compostable straws. Pleasanton didn’t have a commercial composting program when we opened – so we worked with the City to set up a pilot program, becoming the first restaurant to compost. Combined with recycling, we divert over one ton of waste from landfills every month. We use low energy lighting and are California State Title 24 certified for low electrical consumption. We walk the talk on sustainability with national certifications. One of only 50 restaurants to receive the prestigious 6 Link award from Good Food 100 for sourcing locally; Gold rated by EatREAL for using natural and healthy ingredients; and committed to buy 100% of our meats from ranches that achieve an animal welfare certification recognized by REAL Certified and the ASPCA® Shop With Your Heart by 2021.