Since 1992 we set out to be more than just a great restaurant. We set out to be famous for not only our food and service but our efforts to minimize our impact on the earth. Over the years we have created a uniquely fun atmosphere with the utmost respect for our customers, our staff, local businesses, and the community in which we live, work, and dine. It is our hope that our patrons feel good about our efforts to be a responsible restaurant and choose to dine at San Chez based on our shared values.


At this time we are operating at 50% capacity for dine-in guests. Reservations are encouraged to help maintain social distancing and to ensure your desired day and time is available! Reservations are limited to 6 guests at this time. Time restraints may apply.

We've super excited to provide a safe & clean environment for our guests with our new Air Filtration System. Designed to recreate nature’s process of purifying the air, it’s like bringing fresh outdoor air inside without ever having to open your windows.

Dining in may look different right now but we are committed to ensuring the health and safety of our employees and guests. All parties will maintain 6 ft. distance from one another. We encourage all guests to take advantage of our QR menus. Contact tracing will also be enforced. Continuous sanitation of common areas will be enforced in all high traffic areas including hallways, dining rooms, and patio. 

Temperature checks, health screening questions, masks, gloves, frequent hand-washing, and use of hand-sanitizer will be a requirement for all employees before and during every shift.

Please note that we will be requiring all guests to wear a face mask/covering to enter the building. We require all guests to keep their masks on until any beverage or food has arrived at your table. Please be considerate of our staff during your dining experience. 

Thank you for keeping our employees and guests safe! 



Before San Chez, a Tapas Bistro opened its doors in November 1992, owner Dan Gendler incorporated the importance of community service in his original business plan. He believed that we must view our community as importantly as we view our profitability. Years later, that commitment remains strong. 

Breakfast on the Go: San Chez Bistro featured on WZZM

San Chez Bistro featured on WZZM's 30 Days in Spring Campaign