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  • Hult's

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Hult's Details

  • Dining Style: Casual Elegant
  • Website: http://www.hultsrestaurant.com
  • Email: sarahdianehult@gmail.com
  • Phone: (408) 354-3434
  • Hours of Operation: Tuesday - Thursday, 5:00pm - 10:00pm
    Friday - Saturday, 5:00pm - 12:00am
    Saturday -Sunday, 10:00am-1:30pm
    Sunday, 5:00pm - 9:00pm
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Californian, Wine Bar, American
  • Executive Chef: Michael Ellis
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Farm to Table, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
  • Private Party Facilities: Hult's is available for private parties of all sizes and occasions. All private parties are booked on a first come first served basis. Reserve your special occasion TODAY by calling (408)354-3434.
  • Private Party Contact: Alex Hult (408) 354-3434

Getting there

  • Cross Street: University Ave / Highway 9
  • Parking: Private Lot
  • Parking Details: Parking is available in our private lot.
A word from Hult's
Hult’s is the newest addition to the Bay Area’s farm to table dining scene. Offering an upscale, casual atmosphere, that is perfect for a weekend brunch or night out in the beautiful town of Los Gatos, California.

In addition to a seasonal al a carte brunch and dinner menus, the “Hult’s Experience” offers themed tasting menus titled: Land, Air, Water & Earth. These unique themes offer Red Meat (Land), Poultry (Air), Fish (Water) and Vegetarian (Earth) three course meals, made from the freshest ingredients. Pair your meal with a wide variety of wine flights from our Californian boutique wines, authentic French Champagnes or specialty craft beers.

With an ever changing menu, we invite you to discover the Hult’s Experience.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerCalifornian
Diner Reviews
  • "This was the first time we tried Hult's for brunch, and we were very favorably impressed. There was a menu (not into buffets) with several good choices and included a "pomosa". The food was delicious, our server was very friendly and diligent, and we thoroughly enjoyed ourselves. We have been there once before for dinner, and enjoyed it as well. Locally sourced foods done in a pleasing manner. Would highly recommend it."
    Dined on 4/20/2014
  • "The owners, Sarah & Alex are adorable. They both greeted us for our Easter brunch reservation. You can tell they're very happy & love owning this restaurant. Most of the restaurant has great window views. The front faces gorgeous mountains. We also say next to a stunning full wall wine rack. The menu was pre-fix for brunch, but there was a good selection. Their homemade potatoe chips were yummy & the bread pudding was to die for! All ingredients tasted very fresh. The only reason I gave the restaurant 4/5 was the timing of the service. Our waitress was very nice & bubbly, but the food timing stretched out a bit- we were there for a total of 2 hours. I'd definitely recommend Hult's & we'll be back!"
    Dined on 4/20/2014
  • "Happened upon this place after enjoying a morning with my daughter, and fell in love! Enjoyed a delicious brunch of eggs benedict made with salmon and fluffy hollandaise sauce, and a smoked salmon and bagel sandwich. Both were amazing, as were our champagne cocktails. Service was wonderful, without be overbearing. Highly recommend it for brunch, looking forward to going back for dinner!"
    Dined on 4/19/2014
  • "Loved the friendly attention, decor & table spacing. The food was good (not amazing); drinks small. Prix fixe $39, includes mimosa, starter, main, & dessert. The granola parfait was nice, tho the yogurt was odd: less tangy & more fluffy. The salad was fine. The burrata was best: baguette w/prosciutto, burrata, pine nuts, & sauce-stunning! Duck confit hash, meh: not hash, home fries w/shredded duck and yolks on top (duck was too salty). Eggs Benedict was nicely cooked, tho not imaginative. The Easter brunch plate was eggs, potatoes, meat, toast. Ok, but the toast was not buttered hot. The bread pudding was super... rich, fluffy! The sorbet was so-so; lovely texture, but no intensity. For the price, I like more imaginative food."
    Dined on 4/20/2014
  • "We dined at Hult's on Saturday 4/12. Overall enjoyed our meal and visit. We each had one of the Hult Experiences (3 courses w/wines) - my wife had Air and I had Water. These translated into main courses of Braised Duck Breast with an Asian sauce over a bed of coconut rice, and poached King Salmon over a bed of sautéed spring greens and a potato pancake. All of the courses were delicious! The 2 different desserts were great, huge portions. All 6 wines were enjoyable, approx half glass each. The service was a bit slow. But I wonder if the restaurant could save some money by reducing the wait staff? We had 4 attend to us. We recommend Hult's. Prices are reasonable for a high-end LG location, cheaper than LeForet in Almaden."
    Dined on 4/12/2014
  • "Service was good, however, very slow, dinner took over 2 hrs. We waited for long stretches for food to be brought out. Food was very tasty, enjoyed the chefs complimentary tastings. Portions on some dishes too small for the price. One dish came out cold and had to be sent back. Probably won't go back, too many other good restaurants in L.G. to choose from. "
    Dined on 4/11/2014
  • "Very good food and service. A little pricey for those of us that can't afford to live in Los Gatos."
    Dined on 3/1/2014
  • "Pleasantly surprised at the transformation of this former coffee shop. We enjoyed every aspect of our dining experience."
    Dined on 4/13/2014
  • "Our first time at Hultz was an unexpected pleasant surprise. When we arrived, we were greeted by the owner, Alexander Hultz, and immediately felt welcomed. Shortly thereafter, Hultz and his staff delivered (7) impeccable courses to our table that were reminiscent of a Gary Danko experience. From Oysters and seared ahi tuna to filet and pork tenderloin, each arriving plate was an unexpected pleasant surprise. We will definitely return!"
    Dined on 4/12/2014
  • "Alex is working hard to make Hult's one of the best restaurants in Los Gatos and he personally visits every table to introduce himself and to make sure that everything is OK. It gets better every time my wife and I go there. Much attention has been paid to the service and the food both of which are incredible. Don't hesitate to go here because you will really enjoy it."
    Dined on 4/11/2014
  • "The first time my husband and I went there with friends, we were quite pleased. When we returned, however, it was a different experience. Perhaps because the owner wasn't present that night? The duck entree was not cooked properly and the food did not seem extremely freshly made. The tuna starter was way overpriced for the value. It was my husband's birthday as I had noted in he reservation, and they didn't even comp the dessert as most other restaurants do. We won't be going back again soon."
    Dined on 4/9/2014
  • "Second time dinning at Hult's & was as good if not better than the first. Tried the Di Stefano Burrata & loved it. Will be having that again. For the main course I had the salmon & it was cooked perfect. My dinner partner started with the Organic Pork & Beef Meatballs. Two orders of that would be a meal in itself. Very yummy. His entree was Free Range Chicken "Saltimbocca". Lots of chicken & excellent. Hats off to the chef. Hult's is becoming our "go to place" for dinner. Met Alexander, one of the owners, on our first visit. Very personable & a very all around nice guy. I have no connection with the Hults' or the restaurant. Just very pleased to find a new restaurant that's nice on the wallet & has great food."
    Dined on 4/6/2014
  • "This is my 3rd time at Hult's and we chose to have the chef experience. Ah-mazing food-gasmic tasting. I kept on saying at each tasting "That's my favorite!!!" But it seems my pallet was enjoying and savoring every dish from the watermelon tuna, salmon, duck, fillet... dark warm chocolate cake dessert. Impeccable farm-to-table experience and friendly atmosphere. You will certainly see the personal touch of Alexander Hult and his warm presence. This was certainly a very attractive dining experience for us."
    Dined on 4/5/2014
  • "My friends and i went there for dinner and it was great,everything was good we really enjoyed it. We will come back many times:)"
    Dined on 4/4/2014
  • "This was our second visit to the restaurant. Again, a very enjoyable all around experience. Will definitely go back."
    Dined on 3/29/2014
  • "The chef here is a genius with the fish and seafood. It is a given that the ingredients are fresh and of high quality. The wonder is in the presentation, where the salmon, or oyster or prawn or whatever else is being cooked is really the star of the plate. Not the saucing or the plate layout the FOOD is the center of the palate and the surrounding spices, broths, etc are there to enhance not mask the flavors of the seafood. Next time, why you need to eat brunch here!"
    Dined on 3/23/2014
  • "This was our first time dining at Hult's and we were very impressed. We arrived a bit early and we're greeted immediately by the host. We had time for a drink at the bar where the service was excellent. For dinner we tried the Chef's Experience menu (7 courses). It was delicious and just the right amount of food. Our server, Kevin, was great - very helpful, friendly, and attentive. The whole staff was a class above. We'll definitely be going back!"
    Dined on 3/29/2014
  • "Hult's needs some fine tuning and improving. We sent back our meals as one was doused in salt and the other under cooked and cold. The service was great but for the price and quality, we didnt feel it was worth it. We are big foodies and in the food and beverage industry and were looking forward to a new place in town. We will give it a year and hopefully see some improvement."
    Dined on 3/28/2014
  • "i wanted our experience at Hults to be better then the yelp reviews said it would be, which left me disappointed at the end of the night. The food was good & the concept of farm to table is represented well. The fall down is their service. i feel they have too many ppl on staff, they were tripping over one another & not giving their best. We had a 20 min wait w/a reservation. We were sat w/out menus. The waitress made a huge deal out of us not having menus & never let it go thru the evening. we sat at 8p and didn't leave until 1130p. Because the kitchen was extremely slow. I wish they would focus more on overall service + cooking time & less on extras that are only special if the rest of the meal is really on par."
    Dined on 3/29/2014
  • "Apparently they do not support Open Table as they seem to not read the reservation notes, or they forget in the time it takes them to find a table or they neglect to inform the server?Communication issues. My salmon was cooked perfectly but I did not like the fried potato cakes and the collard greens. My husband ordered the chicken Saltimbocca, which was dry and over cooked. It really was not very good. We waited about 30 minutes after our reservation time and I finally said to the owner it's my birthday and I'm hoping the reason we are waiting is that you have a fabulous table for us. He was very nice and seated us fairly quickly after that and dis send over 2 glasses of champagne, which I did not care for. No dessert was offered for BD."
    Dined on 3/29/2014
  • "Awesome place went for my birthday. Food was great but do not be in a hurry. Order appetizers or you will be hungry until your meal comes . Then all is forgiven, this is what you came for, the food. Service seems a bit too laided back, maybe too few servers on too many tables. After dinner we all felt satisfied but a three hour dinner seemed a bit too long. Had a nice combination dinner w/ wine making it more exciting."
    Dined on 3/26/2014
  • "The message we were celebrating a birthday and wanted a special table clearly did not get filtered down since we were sitting in the middle of a noisy bustling restaurant facing tacky bathroom doors that still look like they belonged to the previous Dennys/Bakers Square. The bathrooms could use a serious facelift. Wine by the glass was exorbitant which forced us into buying a bottle, was difficult to find one we actually wanted in a price range that felt comfortable, but was clearly the better deal. No bread... very disappointing. Our "cobbler" at the end was also lacking carbs - cooked fruit - nothing special. The ONLY positive note was the meal, although pricey & not a lot of choices, VERY good, nice presentation."
    Dined on 3/26/2014
  • "Following closely the fabulous Fried Chicken Tuesday is Pork and Pinot Wednesday, another weekly theme day at Hult's. The Chef has hit a home run with the BBQ flavor profile. We have been here for the ribs twice now and are blown away by 1) The meaty tender quality of the ribs and 2) the delicate and flavorful treatment of the slaw. The smell while parking the car alone causes the mouth to water in happy anticipation. We have decided to alternate Tuesday (fried chicken) and Wednesday (BBQ!) each week until these specials leave us. Although the first week we did both days in a row and it did not hurt a bit :-). Well, got to go get our chicken tonight! Next time: Chef Ellis is a genius with fish and seafood...."
    Dined on 3/19/2014
  • "As much as we wanted to like this place it was a disaster. The lobster bisque was like dirty dishwater. Beat salad was artfully presented but the goat cheese overwhelmed the plate. Lobster salad was drowning in a heavy avocado sludge with no flavor. Short ribs were small and tasteless. And HELLO $9.00 for a side of Yukon gold mash??? We had a $200 bill before tip and our wine was only $42.00. The place is beautiful and the owner as nice as could be. Great wine list but the food needs a complete redirection... They are trying to be a "foodie" place but the taste and quality is amateur."
    Dined on 3/22/2014
  • "We thoroughly enjoyed Hults! From being warmly greeted by the owner to the intimate tables, exceptional service and wonderful presentation and unique flavors of the food. The burrata and tuna tatake appetizers were standouts! For mains, the duck breast was perfect, and the pork tenderloin was nicely done as well. For dessert, the lava cake was utterly decadent. Touches like the "amuse-bouche" and macaroons and chocolates made it extra special. We will definitely be back to explore the chefs special menues."
    Dined on 3/22/2014
  • "It took us 2 hours waiting for salad! The owner came over and apologized. he also promised to make up for the long waiting, but must have forgotten about it."
    Dined on 3/20/2014
  • "The owner personally greeted us at the door and came around to all the tables to see how the patrons were enjoying their experience. The wait staff was not overbearing, knowledgable about the food and were very curtious. The food was out of this world. From the moment we got there, to the moment, we left, everything was fabolous! All around, this was a fantastic dining experience."
    Dined on 3/21/2014
  • "This place used to be a Baker's Square, then a Hobbee's. So it was a nice surprise that it has been transformed into a very nice restaurant. My wife and I went for our anniversary, and everything was wonderful. We each had one of the 3-course theme meals - she, land and me, air, along with wine pairings. The quality of the food was very good, and the portions were generous. You could spend a lot more for food this good. It's nice to know you don't have to."
    Dined on 3/21/2014
  • "Dinner for 4, it was my wife's birthday. Food was great, very unusual menu. They try to use only food that is grown within 50 miles, but some sea food has to be imported. Service ahas great. You get hot towels to start, clean off the hands. Then a pallet cleanser before starting eating. The meals were spot on as described in the menu. We added a few sides to share and ended up with about $100 per couple not including wine. Overall a great evening."
    Dined on 3/21/2014
  • "This was my first time at Hults, and I will definitely go back. I tried the Hults Experience. Next time, when I am not the driver, I'll try it with the wine pairing. The food was presented beautifully and very tasty. The ambiance and wait staff made the dining experience quite nice."
    Dined on 3/21/2014
  • "We went there for my husband's birthday and had a wonderful dinner. Everything was delicious and the staff were very friendly and customer service oriented. I had the salmon and my husband had pork tenderloin. The extra touches of the wet towels and chips before the dinner was unique and different which helped make for a pleasant experience."
    Dined on 3/20/2014
  • "As you might expect, this is not your usual Fried Chicken. The chicken is subtly infused with a lemon flavor, the exterior of the chicken has a light but crisp batter, fried to perfection. Served with simple mashed potatoes, it was delightful to discover that this will be an ongoing event every Tuesday for some time to come."
    Dined on 3/11/2014
  • "When this restaurant opened a few months ago, friends reported confusion, long waits and poor food pairings. Four of us had dinner there Tuesday night. What a difference! Ambiance was lovely ( I remember the pie restaurant days), service was excellent and the food was delicious and creative. It was pricey but that's Los Gatos."
    Dined on 3/18/2014
  • "As Hult's was closed on my birthday we came the day after. Excellent lobster salad. Beets and goat cheese salad a signature dish now and just as good now as when we had it the first time. The distinction between a "Chef" and a "Cook" is the ability to communicate your vision to the line staff, create delightful menus with surprising flavors and textures, execute everything you do to a very high standard and expect the high standard be maintained by your staff. Chef Michael Ellis personifies this definition of the profession in the Hult's kitchen, and I encourage you to try Brunch as well as dinners here. So far we have never had an "off night" and we do dine here often. Next time - I rave on about the fried chicken Tuesday Special!"
    Dined on 3/4/2014
  • "My husband and I have been to Hult's 3 times and each time it has been exceptional. The food is always incredible and the service has been top notch. We have been there for a birthday, a date night and a night with older kids and each time it has been fantastic. Alex and Sarah Hult go out of their way to make each guest feel welcome. Also, they have one of the best bartenders in Los Gatos! John! We always look forward to seeing him as well."
    Dined on 3/16/2014
  • "Wonderful and unique and FRESH food. Good service, friendly waiter, and the owner spent about 10 minutes chatting with us and answering lots of questions. Wed. their special is pork ribs, slow-cooked all day. Delicious and a large portion. The duck was good, but the Saltimbocca and the salmon were AMAZING. We will go back soon. Loved everything about it."
    Dined on 3/12/2014
  • "Giving the restaurant benefit of doubt here, the food as very good...once we finally sat down & sorted through what was available versus sold out. I think the restaurant has great potential, the hard part is done, food is great...just need a little help with reservations, seating, and wait staff. Granted it was a busy post valentines evening, but shortly after ordering the waitress came back no less than 3 times to tell my wife that her entree was sold out, then a subsequent choice was sold out, then AGAIN another choice was sold out....well you get the drift. We also waited 1 hour after our reservation time to get seated....again an unusually busy night. The bar is still waiting for their liquor license, so beer and wine only."
    Dined on 2/15/2014
  • "The latest menu revisions serve the palate well,but the story at Hults is the value received for the dollar. The latest example is the addition of the Chef's Experience to the menu. You already know of the 3 course themed Hult's experience but now there is a 7 course Chef's Experience for $95.00 to be had. This was decadence indeed, but a happy decadence! Trust the Chef to deliver for you. Both the Hult and Chef Experience deliver very high quality food for a fair price, and that is Value!"
    Dined on 2/19/2014
  • "A different approach to Sunday Brunch...it was a nice change."
    Dined on 3/9/2014
  • "The restaurant was less than half full and service was extremely slow. It took a long time for our drinks and food to make their way to us. The servers mixed up everyone's orders and didn't know who was being served what. Out of our group of six, I didn't get my order with the rest of the group and ended up waiting an additional 5-7 minutes for my plate while the group was waiting to start to eat. The hash my friend ordered was served cold as well. Towards the end of the meal, I asked for the rest of my dish to be packed to-go. A server was wandering the restaurant as he didn't know what table to delivery the box to. I felt the food I ordered was delicious, but I'm not sure the rest of the group felt the same way about theirs."
    Dined on 3/9/2014