You know that feeling when you walk into a place and just know you're going to drop a couple hundred bucks, but you also know it's probably going to be worth every penny? That’s basically the vibe at Forbes Mill Steakhouse Danville. It’s tucked away in the Danville Livery, and honestly, if you weren’t looking for it, you might just drive right past the shopping center and miss one of the best steaks in the East Bay.
Most people in town treat it as the "anniversary spot" or the place you go when the boss is picking up the tab. But there is a whole lot more to this place than just expensive cuts of meat and white tablecloths. It’s been a staple since 2003, which is basically a lifetime in the restaurant world.
What Actually Makes the Meat Different?
Let’s get technical for a second because, honestly, most restaurants throw around the word "Prime" like it doesn't mean anything anymore. At Forbes Mill, they specifically use Certified Angus Beef Prime.
Now, why does that matter to you?
Well, while USDA Prime is already the top tier of beef, the C.A.B. Prime standard is even more restrictive. We are talking about the top 3% of all beef produced in the country. They age it for a minimum of 28 days. This isn't just a marketing gimmick; that aging process breaks down the enzymes in the muscle, which is why the filet mignon there literally cuts like room-temperature butter.
👉 See also: Why People That Died on Their Birthday Are More Common Than You Think
They sear these steaks in an 1800-degree broiler. That’s how they get that specific crust—the Maillard reaction—that you just can’t replicate in a home kitchen unless you’re willing to risk a visit from the fire department.
The Menu: It’s Not Just a Meat Fest
If you’re heading to forbes mill restaurant danville ca and you don't eat red meat, you aren’t actually stuck eating a side of wilted spinach. Though, truth be told, their creamed spinach with pancetta is kind of legendary.
They get fresh seafood delivered daily. The Sea Bass with passionfruit beurre blanc is a sleeper hit, and the Australian Lobster Tail is usually massive—9 ounces of meat that doesn't feel rubbery or overcooked.
- The Prime Blackened Ribeye: This is the one people talk about. It’s 14 ounces of beef topped with blue cheese compound butter and a cabernet demi-glace. It’s incredibly rich. Maybe too rich for some, but if you want the full experience, this is it.
- Crab Cakes: Dungeness crab is the star here. They don't fill it with a bunch of breadcrumbs and filler. It’s mostly just chunks of crab with a Cajun remoulade.
- The Sides: Unlike a lot of high-end steakhouses where you have to buy every single thing separately, many of their entrees actually come with a side, like mashed potatoes or seasonal veggies. You can still order the "Loaded Baked Potato" or "Lobster Mac & Cheese" if you want to go all out, though.
The Atmosphere and The "Livery" Vibe
The Danville Livery is a weirdly charming spot. It’s got that old-school, western-style architecture that makes the whole experience feel a bit more grounded than a sterile steakhouse in a San Francisco skyscraper. Inside, Forbes Mill is moody. Low lights, dark wood, and a fireplace that makes it feel very "cozy-upscale."
✨ Don't miss: Marie Kondo The Life Changing Magic of Tidying Up: What Most People Get Wrong
It’s loud, though. Don't expect a library. On a Friday night, the bar is usually packed with locals grabbing a "Cucumber-Lemon-Drop"—which is arguably their most famous cocktail. It’s a lively, buzzy environment.
One thing that’s pretty cool is how they handle special occasions. If you tell them it’s your anniversary when you book through OpenTable, they’ll often print a custom menu with your names on it. It’s a small touch, but it’s why people keep coming back for the big milestones.
Pricing: Let’s Be Real
It’s expensive. You’re looking at $60 to $100 for a steak alone. Cocktails are in the $16-$20 range.
Is it worth it?
🔗 Read more: Why Transparent Plus Size Models Are Changing How We Actually Shop
If you compare it to a chain like Ruth’s Chris or Morton’s, Forbes Mill usually wins on the service and the wine list. They have a resident Sommelier, Mack Johnson, who knows his stuff. The wine list is heavy on Napa Valley Cabernets, which makes sense given where we are, but they have over 500 selections. You can find a $50 bottle or a $500 bottle.
A Few Insider Tips
If you’re planning a visit, here’s how to do it right:
- Reservations are a must. Don’t just show up on a Thursday night and expect a table. Use OpenTable or call them at (925) 552-0505.
- The Bar is the secret weapon. If you can’t get a table, try to snag a seat at the bar. You can eat the full menu there, and the service is usually faster.
- Check the Corkage Policy. They usually allow you to bring your own wine for a fee (check for current rates as they change), but they often waive it if you buy a bottle from their list as well.
- Parking. The Livery parking lot gets absolutely jammed. Give yourself an extra 10 minutes just to find a spot, especially if there’s an event at the nearby shops.
Why it Matters in 2026
In an era where "fast-casual" is taking over everything, a place like forbes mill restaurant danville ca feels like a bit of a throwback. It’s slow. It’s intentional. It’s about sitting down for two hours and actually talking to people.
Whether you're there for the Prime Bone-In Ribeye or just to hide out in a booth with a glass of Silver Oak, it remains the gold standard for dining in Danville.
How to Plan Your Visit
- Location: 200 Sycamore Valley Road West, Danville, CA 94526.
- Hours: Generally opens at 4:00 PM daily. They stay open until 9:30 PM on weekends.
- Dress Code: Smart casual. You’ll see guys in jeans and a nice button-down, and people in full suits. Just don't roll in wearing gym shorts and you'll be fine.
Book your table at least a week in advance for weekend slots. If you're going for a birthday, mention it in the notes—the personalized menu and the complimentary dessert (usually a lava cake or torte) are the easiest ways to make the night feel special without any extra effort on your part.