Longhouse Restaurant — Restaurant in Gilroy

I must have passed this place 50 times going to Gilroy and have said to myself, I've just got to try that restaurant. And I finally did - about 6 months ago, and had the 'Seafood Scampi'. And it was simply devine. The price was too. That is, it was 16 or 17 something. And I thought this restaurant must have Italien roots, because where can you go where you will get a serving of bread, and, desert, that comes with your meal. I'm a quarter Italien, whose Dad was half, who thought he was full. So I've been to my share of Italien restaurants. Which brings us back to today, whereupon riding the bus to Morgen Hill's Tennant St., I fell asleep and ended up smack-dab in front of the 'Longhouse'. It was meant to be, I thought. I'll have dinner here. Now, this restaurant, I hear, has been around for over 40 years. They have nice cushsiony booths, but, they also do have a counter as well. Yellow-white twinkle lights hang from the ceiling, as well as appear on small little almost dwarf-like trees, providing a very up-lifting Christmas-like atmosphere. In the back of the restaurant, they have Kareoke - on Thursday, and Sunday nights. I attended the last time. The people there are very friendly. One of them even came over and bought me a drink. And I didn't even know this person. And as I recall, the singing went on till late. The dinner I had this time, was the 'USDA Choice English Tenderloin Steak' - which was a tri-tip, served with sauteed mushrooms, and bell peppers. It was so delicious, I almost called the waitress over, and said, "excuse me mamm, but I think you brought me Filet Mignon. Cause that's the only steak I know of that melts in your mouth". And everything else followed suit as well. There was choice of soup or salad, and my intuition said get the salad. Yep! Just as I thought, it was served on an ice cold plate. Of other choices served with the entree, I chose the bake potatoe. And I mean, I got what I would call an industrial grade baked potatoe, and with plenty of butter - another subtle positive. The meal came with a nice array of mixed vegetables, and I accompanied it all with some piping hot coffee in a mug, and a glass of ice water. Hmmmmm, does it get any better than this! And all capped off with whipped cream topped tapioca. It was all an undertaking that would satisfy even a...

This review is long in coming. My wife and me have been coming to The Longhouse for close to 8 years now, and it has never disappointed. A big reason for that, is the people that work there. If you have been more than once to Longhouse, you will hear Lulu’s voice greeting everyone that comes in, and if you know her will get a great big hug (if you’re lucky). She’s also an exceptional waitress… so much so, she’s always busy, and is always asked for with clientele (like us) that have been coming in for years. Lulu always works with the customer to accommodate your dietary needs (within their menu), and always has a smile on her face, and has become a good friend over the years. If Lulu’s not available, Lucy is also fantastic… actually everybody there is great!

When it comes to the food, you cannot go wrong here. Their breakfasts are exceptional and abundant, with special omelet and breakfast entrees during the week and weekends. You can’t beat the lunches either… the burgers are crazy good, along with the other sandwiches and salads (don’t forget the garlic fries). The salads are awesome… FRESH! We’ve never had a bad salad here… even their side salads are solid.

Danny Maroudas (owner) has done a fantastic job with the kitchen. The kitchen staff uses a deft hand when preparing seafood… especially the salmon. I would put their salmon up against other top-shelf places in the valley. Same thing with the rest of the dinner items; ribs, pasta, steaks… the kitchen just gets it done well.

If you are looking for a “trendy Silicon Valley” dining spot, keep driving. If you want great food, without a lot of hype, this is the place to come. If you come on the weekends, be prepared to wait a little bit, this is a big family place, and it’s not unusual to see multiple parties of 15 or more for Saturday or Sunday for breakfast or brunch. They have a full bar, and the drinks are like the food… really good, and the brunches have a great array of different Mimosas and solid Bloody Marys to sure up the brunch crowd. The bar gets busy during football season too, with entertainment in the summer on weekends.

If you’re in Gilroy and are looking for a place to grab a great meal, and a nice time… Longhouse is the place to be. It’s worth the drive from Campbell to...

after years of promoting Longs kitchen, and eating there with family and friends, for over ten years I finally run into a disappointment that will question my love and dedication to longs kitchen. I ask for a phily cheese stake, the meet was cook with pick in the center. Not thinly cut I HATE MEET THAT IS NOT COOKED AL THE WAY THOUGH. Im also a love and CONNOISSEUR of phily Cheese Stake. The meet has never been pick it has a delicious unique taste, In my travels and many restaurants and Sandwhich places A phily cheese Stake has "NEVER" been pink 1.it is cooked to a well-done, uniform gray-brown, as opposed to a medium-rare or pink center, which is a common mistake or misperception. The Waiter insisted that he's been cooking for years and That I was wrong. 2.There’s very little argument over the cut of beef used in a cheesesteak. It’s almost always rib eye that is sliced just short of paper thin on a deli slicer. Rib eye has assertive beefy flavor and is well marbled with delicious fat, which, when cut thin and cooked until browned, will still remain tender bite after bite. (While rib eye rings true for a Philly cheesesteak, a quick-cooking home version of this sandwich can be made quite well with skirt steak, which usually runs about half the cost of rib eye. Its thin profile and open-grained texture make for easy slicing, and its flavor is near...