36 Degrees North - (Near Hollister, CA)

5 /5 Laura Amaya: Husband and I tried this beautiful restaurant last week for dinner and it was amazing! From the moment we walked in, the experience was great. The hostess was very nice and as she came around during our stay she made personalized connections with all patrons. The waitress was very sweet and attentive. I felt she knew the menu very well considering how new the restaurant is. The food was spectacular! I was so shocked to have good food in the area. Sadly, the county of San Benito is severely lacking in the food department and this place is definitely a huge upgrade for us all. I can’t say enough great things about the food and the overall experience, but trust, it was very much worth it.

5 /5 suleyma andrade: The space is beautiful — modern, elegant, and thoughtfully designed with those wide, peaceful golf course views. It’s the kind of place that instantly feels like a little escape. The food was amazing, beautifully plated, and full of flavor. You can tell the kitchen cares about quality. The staff was so warm and attentive, and the whole atmosphere feels upscale without being stuffy. Perfect for date nights, celebrations, or even a relaxing meal after a day at the course. I genuinely think this spot is about to blow up. If you’re anywhere near the South Bay or Hollister/Morgan Hill area, this is definitely a must-try. A true hidden gem!

5 /5 carissah128: We had an amazing experience tonight! The atmosphere is A+… The food was to die for.. we had the ribeye and short ribs and added scallops. The best part was the service. Dominic was extremely attentive and truly cared to go above and beyond to make our dining experience top notch. The espresso martini was to die for! Thank you and we most definitely will be back!

2 /5 W. Jangraw: Where to begin? Server was friendly, polite and attentive. All staff were friendly and professional. Menu was marginal at best and after we looked at it, we realized it was different from what was published on the website. (had my heart set on prime rib - oh, well) New menu offerings were limited and uninteresting. Appetizer and salad selections left you wanting. No pasta entree. Wine list OK. Food preparation was good, but not elevated. Served timely and hot. Portion size OK. Dinner rolls served warm with some kind of mushroom butter that was meh. Appetizers were mixed. Potato soup got raves. Flatbread and Tuna Tartare were very weak. Entree flavors were there, but presentation was very average. Coffee served warm, not hot. Prices were not outrageous but at that price point fell way short of a fine dining experience. Atmosphere was very disappointing, cold and uninviting, from the fake trees to the oversized tables. Felt like you were in a warehouse with an echo and plastic furnishings. We were a group of 4 and you literally had to raise your voice to make yourself heard across the table because it was so large - bizarre. Our table location made it feel like we were in the bar, not the dining area - also strange and not conducive to dinner conversation. Maitre de station is located in the entry hall away from the dining area and does not work. You have to go through the bar area to get to your table. In summary - 36 North is a newly constructed restaurant, but it felt like it was probably designed and decorated by the same architect who did the pro shop. It was our first visit, we drove quite a ways to meet friends there and expectations were high. We were looking for a mid-level fine dining experience in a warm. comfortable setting and 36 North did not deliver. It was only 8:30 on a Friday night and we were the last group to leave the restaurant.

5 /5 Rory Benedict: A (somewhat) hidden gem! 36° North is nestled in the San Juan Oaks Golf Club against the Gabilan Range. Recently remodeled to support the new, growing San Juan Oaks Retirement Community, the restaurant is quite a delight. We were celebrating some employment milestones in our family and easily made reservations for an evening dinner. We were met at the entrance by a hostess who checked our reservation and led us to our table. We sat at a large, round, 6-person table adjacent to the picture windows with a nice view of the patio and firepit. The restaurant is an open-beam ceiling concept with a very unique set of double-bladed fans that were all driven by one large belt. Cool concept. Within the restaurant was a large oak (?) tree fully lit with lights. I am unsure if the tree was real or not, but it is quite beautiful. The six of us were met by our server Dom who was extremely attentive but not intrusive. He took our drink orders. My wife and I ordered a bottle of Caymus Cabernet Sauvignon, vintage 2022. Very smooth, full-bodied wine. The table ordered a pair of appetizers: Bruschetta and Baked Brie. The Bruschetta included an herbed, crusted goat cheese, heirloom tomatoes, kalamata olives, roasted garlic, balsamic glaze, and crostinis. The Baked Brie was wrapped in a delicate, flaky phyllo dough topped with an apricot cherry chutney and came with crostinis. Both were extremely flavorful and in addition to the rolls w/herbed butter, provided the 6 of us with the perfect portion size. Currently, the entrée menu is a Special Holiday Menu and includes 2 entrées not on their standard menu: the Prime Rib and the Cioppino. Not listed on the menu was a bowl of New England Clam Chowder. I ordered a bowl of the Clam Chowder (very good w/toasted green onions). I and 2 others ordered the Prime Rib, one ordered the Cioppino, one ordered the Chicken Marsala, and my wife ordered the Steak Diane. The Prime Rib comes with mashed potatoes, roasted vegetables, an au jus sauce, and a whipped horseradish/sour cream condiment as a topper (on the side). There are 2 available cuts: Petite (12oz) and Cowboy (16oz). I opted for the 12oz cut and also asked for the spicier horseradish to give the meat a bit of extra kick. The Prime Rib was cooked perfectly and was very tasty. The presentation was also very nice. My wifes Steak Diane was an 8oz fillet cooked to perfection. It was paired with mashed potatoes topped with fried oyster mushrooms and the steak was topped with sauteed mushrooms. My wife mentioned the crust of the steak was perfectly seasoned with a nice crisp while the center was medium rare. The others in our group also were also very pleased with their meals. Presentation for all meals and desserts was excellent. For dessert, my wife and I and one other couple ordered the "Fall Pavlova" and one couple ordered the Pumpkin Crème Brûlée. The Fall Pavlova was wonderful: crisp meringue with a soft center, layered with cinnamon Chantilly, spiced apple compote and apple ganache, and topped with caramel gelato. The perfect fall dessert for an excellent dinner. I cant say enough about the service. As mentioned, Dom was fantastic. He filled our wine glasses as needed, explained the menu when taking our orders, listened attentively making small adjustments as needed and was just a wonderful person. About three-quarters of the way through our meal, the Executive Chef, Diane, stopped briefly at our table to check in with us. I found this to be an excellent touch to an already lovely dining experience. I would highly recommend 36° North. It is not difficult to find. It is located off of Union Road near Hwy 156. Definitely worth a visit if youve never been. Currently, the restaurant is only open Thurs through Sat, 4:30pm to 9:00pm.