Co-chef/owners Tony Ferrari (left) and Jonathan Sutton (right) met at Johnson and Wales University and since opening Hillside Supper Club in 2012 have received national attention in publications such as Marie Claire, Food & Wine, and Zagat, as well as earning a stint cooking at the prestigious James Beard House in New York City. They are both residents of Bernal Heights.
GM & Wine Director Austin Ferrari (who began his career at Chez Panisse) takes great pride in curating a beverage program that is both neighborhood friendly and destination worthy. Our “Special Stash” of allocated wines is rivaled by few of our size and brings in aficionados from throughout the Bay Area.
Hillside is committed to supporting local purveyors including: Bohemian Creamery, California Olive Ranch, Chino Valley Farm Eggs, Coke Farm, Dirty Girl Produce, Frog Hollow, Liberty Farms Duck, Mary's Farm Chicken, Pork Hill Farm, Superior Farms Lamb, Two x Sea Fish, Water 2 Table Fish Co., Tcho Chocolate and Weirauch Creamery. Many of these are featured in our monthly, “First Wednesday” pre fixe dinners, as well as on New Years Eve and at our annual Anniversary Celebration each January.