Becoming the Culinary Capital of the Valley
Column written for The Morgan Hill Times
by Krista Rupp
When a recent Modesto Bee article spotlighted Morgan Hill as a potential “Culinary Capital of the Valley,” it hit a flavorful nerve in the best way. Locals have long known our food scene is something special, but the secret is starting to get out.
What sets Morgan Hill apart isn’t just what’s on the plate. It’s the cross-pollination between chefs, farmers, winemakers, and purveyors who create something greater together. With more than 100 restaurants citywide, a vibrant downtown, and a strong mix of locally owned eateries, Morgan Hill punches above its weight in both culinary quality and character.
Surrounded by working farms and orchards, local kitchens benefit from direct access to some of the freshest ingredients in California. You’ll taste that connection in seasonal menus, farmers market produce, and special pairings grown just miles away.
Restaurants like Odeum and Craft Roots source from nearby farms, and sometimes the chef’s own garden. MOHI Farm integrates hyperlocal ingredients like eggs and greens from its own ranch off of Watsonville Road. Scratch kitchens such as Cochi’s Kitchen make everything in-house, from sausage to sauces. Meanwhile, pop-ups bring fresh creativity and natural growth, with California Inspirations adding a food truck and Prehispanic Mexican Cuisine headed for a brick-and-mortar on E. Third Street.
At Véra, seafood takes center stage with exceptional quality and freshness and Silos offers a tasty and intentionally curated bar menu.
Elite Meat Market brings a high-end carniceria experience to Morgan Hill, offering Wagyu from Japan and Australia, plus specialty olive-fed beef. Two varieties of KoopHaus Apiaries’ local honey earned two Good Food Awards, while Frantoio Grove’s olive oil, grown just down the road in San Martin, sets a high bar for sustainability and flavor.
Beyond restaurants, events like the MOHI Food & Wine Festival, Sip & Sushi nights, and farm-to-table dinners at Terra Amico Farms showcase this collaborative culinary spirit. These aren’t just meals, they’re immersive stories of the South Valley that foodies can take part in.
That story continues at Andy’s Orchard, known for its vast collection of rare and heirloom stone fruits, from cherries to peaches, nectarines, plums, and pluots. Visitors can sample them at their tasting and tour events and their farm store is stocked with specialty goods you can bring home. Local fruit also inspires craft beverages, like Kelly Brewing Company’s apricot kettle sour and TenFiveOne Cider Co.’s cherry cider.
Speaking of sipping, Morgan Hill’s side of the Santa Clara Valley wine region, includes about 15 wineries and tasting rooms in and around town. Beer lovers will find 86 taps and countless cans at The Running Shop and Hops, and a demonstration orchard is feet away in front of the Granary. Local coffee houses and bakeries round out the vibe with cozy spaces and their own local collaborations.
We may not have a Michelin star restaurant, yet, but we have something just as meaningful: a connected culinary culture rooted in place, passion, and people. It’s not about flash or waiting lists. It’s about flavor, family, and forward-thinking chefs who love where they live and cook.
Whether you're planning a weekend getaway or rediscovering your own backyard, Morgan Hill invites you to discover the deeper stories of our food and wine scene.
Krista Rupp is the Executive Director of Visit Morgan Hill
