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Hartz Ave. is chock-a-block with restaurants and bars. Near the Danville clock tower, Norm’s Place and Primos are one block apart and long-standing eateries with new ownership. I wondered if the venue, the vibe, and the victuals had changed dramatically.
Since Norm’s new owners took over first, and the space merits a historic marker, we’ll start there. Danville’ first firehouse opened at the site in 1925. The new owners oversaw completion of the restaurant’s large expansion in the space next door, which the prior proprietor had initiated. Now the site is lit up with live bands and dancing on the weekends, Wednesday game nights, and dining on busy nights. Owner Ben Seabury noted the 1970’s façade is preserved, improvements on the front patio are planned.
Opened in 2002, Norm’s Place changed ownership in 2024. I fondly recall having breakfast at Norm’s. These days, daily breakfast is replaced by brunch during NFL Sundays. This summer, weekend brunches will be served inside and at the renovated back area that has many tables and kids’ play spaces.
An experienced restaurateur, partner Ben Seabury also owns five other dining spots from Portland to the Bay Area. Seabury preserved most of the previous signature dishes and added more seasonal, organic ingredients, and farm-fresh produce.
Manager Gerry Blake, our excellent guide to the menu, pointed out the established and new menu items. Norm’s sandwiches and the beloved Hartz Burger, he noted, are still popular. I chose the classic Norm’s wings, breaded, non-greasy, and chubby, served with three of the house made sauces including a tasty ranch.
New items feature healthier options such gluten free dry rub wings lightly dusted in Cajun spice, ahi tacos, ahi poke, and spicy chicken wrap. I met Tonya Chaves and her family who were on a road trip. “This was our first visit. We enjoyed the Hartz burger, ahi poke, and pasta special.”
The new smashburger and skirt steak frites are fan favorites. Topped with compound (herbed) butter, the skirt steak was perfectly cooked, and the accompanying fries hold extra flavor from the fry in beef tallow (fat). Blake noted that the restaurant slices through 40 pounds of potatoes a week.
Drinks such as “Norm’s Famous Grandma Shot” vodka, peach schnapps and lemon remained on the menu, but the bar and beverages are upgraded. Custom wood shelves now carry a strong collection of Bourbon. Seabury was able to procure a barrel Eagle Rare 10‑Year Kentucky Straight Bourbon Whiskey featured in several cocktails. There is also a Founders’ Collection of Whiskey.
Ask for manager Blake’s eponymous drink, Gerry’s Gin and Jam with gin, chartreuse, and a touch of marmalade. Not too sweet, noted my friend Joss. Wine Wednesdays bring 50 percent off select wines all day.
I spoke with Jamie March who worked at Norm’s for four years before the ownership change and asked her about Norm’s and Primos. “I like the additional space, repainting, and games in the backyard. I’m glad they kept Norm’s previous favorites. When I want a full meal, I come to Norm’s. Primo’s is good for beer and pizza while watching a game,” said March.
Open since 1979, Primos was purchased by a third group of owners in August 2025. The noticeable physical change is the white paint brightening the bar area with seating and upgraded restrooms. The multitude of TV’s, the covered patio area and array of beer taps are intact. The owners are transitioning the name to Primos without an apostrophe.
For years, parking spots fronted the restaurant. Now youth teams and families crowd the expansive front patio on game days. The 2-for-1 pizzas on Monday remain.
Our guide to the changes in the menu was part-time bartender Jay Clapper who has worked at Primos for 16 years, A former sports reporter for the Hayward Daily Review, Clapper is pleased that the budding athletes, their coaches, and family continue to congregate at Primos.
Clapper told us most of the staff, including the chef, stayed when ownership changed. The Godfather, Meat Lovers, and Combo, are still the top selling pizzas. We tried the Tavern pizza with “paper thin crust.” We liked the crisp texture and topping on this New York-style pie. The chicken wings are served dry, teriyaki, or buffalo style. The dry rub wings were as crunchy and savory as I recalled.
New items, said Clapper, include a smashburger, more specialty pasta such as spicy vodka rigatoni, and a burrito. The loaded smashburger with shredded lettuce, house made pickles is especially popular, added Clapper, because one of the owners likes Big Mac and aimed to replicate them. I suspect the sauce is labeled “burger sauce” to avoid conflict with McDonald’s.
As for the bar, vodka cocktails are featured along with Primos classics such as the Primojito, Primorita, and Hartz on Fire, Several hard seltzers are listed. Maui Waui beer from Altamont in Livermore continues to reign as the best seller among the 35 taps. Tap Takeovers on Thursdays feature five new drafts.
The three new owners of Primos all live in the Tri-Valley. I met owner Wes Aziz after he enjoyed a leisurely lunch at the bar. Aziz is an entrepreneur who owns another pizza restaurant in the Central Valley. During our conversation, he emphasized the continued community focus at Primos.
“Primos has been an integral part of the community, and we follow this tradition. The youth leagues have always congregated here pre- and post-game. We support nearby San Ramon Valley High School, Monte Vista High School, and other schools. We recently donated food for 280 guests at a local “A Night to Shine,” an event that is a prom‑style celebration for people with special needs, 14 and older,” said Aziz.
Restaurant mean more that food and drink to a region. Both Norm’s Place and Primos are working to keep many Danville traditions alive. Clapper told me that many Danville and San Ramon high school kids get their first job at Primos. “I tell the students when they start, ‘Keep your head up, and don’t forget to ask questions. This approach will help you here and beyond.’ I have watched them go off to college or jobs. It is rewarding to see them come back and enjoy themselves here.”
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