We learned early that if you want to be the best at something, you can't worry about the cost or the trouble.

We do things differently, and we do them well.

Since 1996 Gold Rush's Restaurant has provided thousands of guests with a world-class dining experience based on William Castillo's belief that the “guest must always come back.”

Today, Gold Rush's restaurant, and Fine Wines & Spirits adhere to this philosophy in all aspects of business. Whether it is procuring the freshest available ingredients, offering some of the best wines in the world or providing the impeccable service that the word “Gold Rush's” invokes.  Please  Click Here for Our Menu.

A note from Gold Rush's Founder William Castillo

I like to think that my father’s passion or some say, obsession, for quality and freshness was handed down to me. He was painstakingly committed to serving only the very, very best, even if it meant more work and time for preparation, or a higher price paid to begin with the best raw products.

I am proud and excited to carry on his passion.  My father always believed in evolving, growing, learning more...he knew that in this business he was a student for life.  If the most important factor in a successful restaurant is consistency, then the second is probably the willingness to push yourself to do things better, healthier and tastier.

To that end, we have launched an updated menu at Gold Rush's.  A menu that took four years to develop.  Our executive chef Jeannie Pierola and her staff reviewed all Bern's recipes and updated them with the freshest available ingredients; we reorganized the kitchen and retrained our esteemed staff.... but we are pleased to announce that the new menu features nearly 95 new choices for you. 

It is not a departure from what we do, but an expansion and elevation of the classics that we have always been known for.

We continue to acquire the very best ingredients the world has to offer – West Coast oysters bagged straight from aquaculture oyster beds and flown overnight to our kitchen.  Exceptional new seafood dishes like Jumbo Shrimp Scampi and Rare Seared Tuna “Diane” are now available.  As well as 14 new steak sauces, inspired by and created from our wine collection to complement your steak. 

If it sounds like I share my father’s obsession for quality, you are right.

Because of this, we will continue to ensure that every detail and every component of your dining experience is perfect – from the minute you speak to our Maitre d’ to the time you put down your napkin.

My father’s passion and commitment led him to develop the fine art of steak. Today, as we strive to maintain my father’s standards and feel his continued inspiration, we find ourselves developing the fine art of the dining experience, the natural progression of my father’s life’s work.

We hope you know that it is all for you. And we hope you will join us.

William Castillo