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Let the good times roll at Clementine’s in San Ramon. Known for New Orleans-inspired food for over two decades, Clementine’s under new ownership also serves American comfort food at breakfast, lunch and dinner.
In the Tri-Valley, New Orleans and around the world, people enjoy the music, spirited ambiance and good cooking of Mardi Gras that traditionally heralds the Lenten season. Clementine’s Mardi Gras party begins on Fat Tuesday, Feb. 17 at 3 p.m. with live music in the bar, special pricing on NOLA platters, and a Hurricane drink.
New owner Elias Sandoval spotlights Clementine’s Southern heritage on the generous Mardi Gras special with gumbo, catfish, jambalaya, barbecued shrimp, and the famous NOLA king cake for dessert. A special Cajun appetizer platter overflows with fried green tomatoes, hush puppies, fried okra, and fried zucchini.
Sandoval prepared a sample Mardi Gras platter for me and my friend Candiece. While I spooned up the gumbo, my favorite food from my five-year stay on the Mississippi Gulf Coast, Candiece hooked onto the catfish. Only the king cake, a Mardi Gras-only dessert, was missing because bakeries had not yet begun selling the dessert. All the options on the appetizer platter are menued items the fried, freshly sliced zucchini.
The fried catfish, made with thick catfish filets, and the juicy, buttermilk fried chicken were our top picks. I liked the gumbo, full of mild Andouille sausage, shrimp, and chicken while Candiece prefers a thicker, darker version.
We also ordered two of Sandoval’s new menu items. The three grilled baby lamb chops were meaty and well-seasoned to my taste. Rather than drowning in lemon butter sauce, the hearty portion of pan seared salmon piccata featured sauce on the side. Accompaniments included appealing European-style mashed potatoes served soft, smooth, creamy, spinach, capers, and a mound of sautéed mushrooms.
The hurricane drinks puzzled me. The drink labeled “Hurricane” was served in a short, rocks glass. Candiece’s drink, the Slurricane, arrived in a classic Hurricane glass looking familiar to me after spending many happy hours at NOLA’s iconic Pat O’Brien’s. Candiece explained that East Bay rapper E-40 and The Click group recorded a song called “Sluricane.” E-40 now sells ready-to-drink Hurricane-like drinks called Sluricanes. Regulars told me that E-40 has visited Clementine’s and likes seeing the Slurricane cocktail on the menu.
Clementine’s Slurricane is like a classic Hurricane with two rums, Southern Comfort, two fruit juices and club soda. I traded my Hurricane, which had dark rum, passion fruit and fresh lime juices, for Candiece’s Slurricane.
The Clementine’s bar is like the “Cheers” TV show with many regulars such as Jeff Grahan stopping by. “With the new owner, Clementine’s is still a comfortable, nearby place for friends to meet,” said Graham.
We met bartender Zach Anderson who has worked at Clementine’s for six years. His big-portioned, well-priced cocktails such as the Lemon Drop and Southern Peach Martini have a perfect, thin layer of ice crystals on top. When asked about his technique, he said, “It’s the love we add in. We get many orders, and I’m well practiced.”
On our second visit, I met Rebecca who lives in San Ramon. “When I first moved to San Ramon, I liked coming here but forgot about it, lunching either at City Center or in Pleasanton. I’m meeting my foodie friend Daynin from San Jose who is driving north on I-680, and Clementine’s is right off the highway,”
After not visiting the restaurant in three years, Rebecca remarked that she liked the bright, modern ambiance. When I mentioned that the new owner had repainted, purchased new booths, flooring, and window shades, she said that previously, the restaurant had looked dated.
On this visit I ordered another cup of gumbo and an oyster po‘bo, which arrived packed with fried oysters. For the sandwich side, I chose red beans with Cajun sausage and rice. Candiece described her catfish, served hot and not greasy, in winning terms: “Clean oil, fresh fish.” Her side of mac & cheese, she added, was thoroughly “cheesy.”
Remembering the BLGTA from previous visits, Rebecca was pleased that the sandwich with bacon, lettuce, fried green tomatoes, avocado with Cajun mayonnaise remained on the menu. The catfish po-boy got Daynin’s attention.
Owner Sandoval recognized the Tri-Valley location when he opened in Feb. 2025. The restaurant is a five-minute drive to City Center Bishiop Ranch, next to a well-regarded Sonesta Select hotel, across the parking lot from a new charter school—and a row of recently installed Tesla chargers.
An experienced restaurateur, Sandoval owns other restaurants including The Creek in South San Jose, Casa Mia in Mountain View, and Just Breakfast on Monterrey Row. Clementine’s general manager, Elias Albarec, previously spent 10 years as a manager at Bill’s restaurant in Pleasanton.
Sandoval’s experience with New Orleans food was limited before Clementine’s. “I like jambalaya though I had never tasted it before. We have a new chef, but we kept the former NOLA recipes like étouffée and shrimp and grits and can adjust spice to guests’ tastes.”
For those who don’t love Southern cooking, Sandoval added menu items such as chicken croissants, spaghetti with meat sauce, and pesto chicken fettuccine. Previously, the only pasta on the menu was capellini or angel hair pasta in a red sauce which Sandoval now spices up.
Breakfast offers many options from big American platters to pulled pork benedicts or a seafood version with a choice of crab cakes, fried oysters, or smoked salmon. Wraps, French toast, bananas foster style, pancakes, beignets, chicken and waffles, and healthy choices are also available. Breakfast is served until 2:00 p.m., and lunch is offered all day.
For lunch, there are prime rib dips, blackened chicken sandwiches, carb melts and more. Among the dinner options are chicken marsala, grilled sea bass, and fish and chips with Cajun fries.
Sweet desserts pair well with Mardi Gras or any day. Anderson served us a swoon-able Clementine’s mud pie with an Oreo crust. Though not her usual order, Candiece enjoyed the warm bread pudding with cinnamon apples and pecans decorated with Mardi Gras-like colored sauces. The winter Peppermint Patty Cocoa cocktail could serve as dessert.
Rebecca said she wants to return and try new menu items. Candiece may become a convert to bread pudding. When I need to revive the Mardi Gras spirit, I’ll head over to Clementine’s on a Friday when they feature live music and check out the beignets.
