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    Services - The Branch

    Allergy-friendly catering

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    THE BRANCH ATMOSPHERE

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    Recommended Reviews - The Branch

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    Chocolate cheesecake with toffee crumbles

    We got a reservation for a Sunday night and were presented with the Tapas menu. We chose the romaine salad, three steak street tacos, and the crispy pork belly lettuce cups. The romaine had a delicious lemon dressing and manchego cheese, which was simple and underwhelming to look at, but complex and savory to the taste. Next, the pork belly lettuce cups: every one of the elements had their place, from the pork belly and sweet sauce, to the pineapple, to the cashews. The street tacos were delicious with their square flour tortillas, and would have been a star dish anywhere else. They just paled in comparison to the first two dishes. When we finished, we chose a dessert: the chocolate cheesecake with the toffee crumble on top. Oh my gosh, I died and went to heaven. I could have eaten another entire piece on my own if I didn't have dairy issues. We were a bit late to our reservation, but I called to let them know we were running late and they assured us the table was ours for the night. Everyone was friendly and the intimacy of the restaurant was charming. We will be coming back when we're in the area again. We were very satisfied with the price and the amount and quality of the food. I look forward to coming back!

    Open kitchen
    Christian G.

    An absolute delight to find a dining experience like this in a small Sierra Nevada town. The vibe is incredible--a few small dining spaces in a converted cabin that's stylish in a low-key way with an open kitchen and a pleasantly loud pop-soul soundtrack. Fantastic front-of-house welcome and interaction. And then there's the food. I had the ahi and watermelon followed by the beet bruschetta and both were perfect for a warm summer night--both with outstanding flavors that exceeded my best-case expectations based on the menu. I wish I weren't just stopping through because I'd really like to explore the rest of the menu.

    Smoked and fried pork belly.
    Tim M.

    This place was amazing. I had the smoked and fried pork belly, japenese egg plant tossed In a sweet and sour sauce over farro to die for. Also tried the smoked cauliflower with chili butter and lemon zest. staff was very friendly same with the chef he recommended my meal for me and I was pleasantly pleased will definitely be back.

    Yellow Fin Tuna Crudo
    Chris W.

    A new take on food for Twain Harte. Elevating the local cuisine to a new level. Chef Garcia is taking gastro science to a new level in this quaint little town. We started off with the Yellow Fin Crudo and Tomato Golden Beat Bruschetta. Then proceeded to have the Salmon and West Coast crab cake. Along with their Smoked/grilled petite filet. The food was to die for not just with taste but presentation as well. When it comes to the staff, Gio, Tyler and Chef Garcia bring elegance and fine dining to a new level not just for Twain Harte but this whole area. They were very accommodating and friendly. Had great knowledge of the food. And we're welcoming to us as patrons to the restaurant. If I could give this place 10 stars I would

    Profiteroles

    Finally got to come to The Branch in downtown Twain Harte and it did not disappoint. My family decided to do a tasting of a bunch of small plates. The kid loved the Mexican Street Mac. The wife loved the Watermelon + Tender Green Salad. The Ahi Tuna Ceviche was my personal fav. The quality of food was definitely worth the price. I know this place is expensive for Twain Harte but a packed house goes to show you the value you get. The staff were friendly and attentive. Even the Chef thanked the fam for coming in. The restaurant is quaint and has limited seating so get on their email list so you make reservations ASAP! The family is already wanting to go back the next time we can. Since restaurant does limited pop-up events makes it more desirable and makes you feel, when you're able to get a seat, a bit more exclusive experience. Make sure you reserve a table and give The Branch a chance, you won't be disappointed.

    Lobster enchiladas and smoked tri tip!
    Tommy H.

    This place is amazing!!! Was there for a private party and it did not disappoint. The owner and his staff were great! So much fun. Great music playing, cool location to sit outside and have some drinks. The food was ridiculously good. Couldn't finish all of it and I almost hurt myself trying... it was worth it. After party was music, dancing and great wine. This place is a must! Especially if you want a private venue for a group of friends.

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    1 month ago

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    16 days ago

    great street tacos, hard to know they are open or closed, but glad we were able to get in and ordered street tacos which were incredible

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    7 months ago

    Food was amazing and fresh and the chiefs was there for any questions u had..Will be going back again

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    Page 1 of 2

    Ask the Community - The Branch

    Their website is confusing. There's no regular menu posted, just a sampling menu. Are they open for regular walk-in dining, or is it just catering and private events? Also, how expensive is it, in general?

    Hi Jenni, thank you for your question and I'm happy to help! The Branch specializes and focuses on catering (accommodating up to 200 guests) so technically we are caterers as opposed to a traditional restaurant with regularly set hours. We host… 

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    Pupusas La Guanaquita - 2 delicious pupusas with curtido (Salvador slaw) and and side of hot sauce.

    Pupusas La Guanaquita

    5.0(8 reviews)
    52.3 mi

    Unfortunately there's no picture! Back story: since we…read moremoved from the Bay we have been looking for a pupuseria for years! I got home, ripped the foil and added my curtido and salsa! First bite..... And woo-hoo ! Explosion of flavor! The masa for the pupusa wasn't dry , the ratio of filling to masa, perfection! Definitely did not disappoint! Jalapeno/cheese and revuelta was what I ordered! Hands down 100/10 Will update with pictures when we go back, cuz we going back!

    Why is no one talking about this place?! This place is an absolute hidden gem. The pupusas were…read moreridiculously delicious -- perfectly thick, STUFFED with melty cheese, and packed with flavor. The crispy cheese on the edges alone deserved its own round of applause. The curtido and salsa were fresh and balanced, not overpowering, just the perfect complement. And let's talk about the fried plantains with beans and sour cream... WOW. The plantains were caramelized and sweet, the beans were rich and savory, and that cool sour cream on top tied everything together beautifully. Don't let the fact that it's inside a gas station deter you! It's a definite must try! Super reasonable prices, and food that clearly tastes homemade. The owners are so kind and service on point! Call ahead if you're on a time crunch because they are made fresh otherwise be patient, it's worth it! I'll definitely be back -- this spot is too good not to share (but also tempting to gatekeep).

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    Pupusas La Guanaquita
    Pupusas La Guanaquita - Pupu-Pizza and Pupusas side to side size comparison

    Pupu-Pizza and Pupusas side to side size comparison

    Pupusas La Guanaquita

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    Dirty Pit Bbq - Oxtails, dirty beans, mac n cheese, and greens! Kids picked through before I could take my pic

    Dirty Pit Bbq

    4.9(14 reviews)
    65.7 mi

    Good barbecue is tough to find around here. And great barbecue? I've only had it once in Northern…read moreCalifornia. Until today. Pitmaster/Chef Michael has an amazing backstory. I actually stumbled across the Dirty Pit BBQ page on the Nextdoor app, where he had posted a video about an unhoused community member who needed a bike. Michael was reaching out to the community and using his platform to see if anyone had an old bike they were getting rid of, or even one to sell and he would buy it and then gift it to the man. Today, Michael told me that he saw the person just the other day, and someone came through with the bike. As I stood talking with him, enjoying my meal (more on that in a second), there was not one but two other people who were standing nearby. Michael offered both of them some food and a smile, saying he knows how hard it is out here. I don't know that I've seen that level of generosity ever at a food stand, and I'm here for it. The question, then, is Does the food measure up? And that's an easy one to answer. I was the third party in line at about 12:15 this afternoon, shortly after opening, so I was able to get a good look at what I was already smelling. No one got to the front before being offered a sample - a bite of tri-tip or a burnt end or an oxtail - which was a great way to try almost everything in one visit. Amazingly, there were zero misses, and everything on the menu was as delicious as Chef Michael described. I chose tri-tip, ribs, and burnt ends for my plate, with mac n cheese and beans as my sides (though I was also offered a sample of collard greens, as well), and I can tell you this: the biggest problem you're going to have is narrowing down your choices. The tri-tip is tender and flavorful, and the temperature was a very nice medium rare. The oxtails had a fantastic homemade blend of seasoning. I don't often order oxtails, but these had such a comfort-food quality that I immediately realized I've been missing out. The pork ribs were large, meaty, and perfectly seasoned. The burnt ends had an incredible glaze. I brought a bite of mac n cheese over to take a dip in the burnt end sauce and almost fell over, it was so good. The mac n cheese was exactly what you want it to be - a nice crust on top, and cheesy, gooey goodness all throughout. As for the beans and the collard greens: I can't remember ever having better beans or greens anywhere, ever, and that's after living in the South for over a decade. The greens were incredible - so often they're too salty or bitter, but I could eat a whole plate of these. And the beans were the most savory, hearty bbq beans you've ever seen. I've literally never been excited about bbq beans, because so often people either heat them up straight from a can, or cook them in a way that makes them taste like they're canned anyway. These beans were insane, and that in an of itself is kind of an insane thing to say about beans. All of that to say, this is competition-winning-level stuff here. And let's put this in context - at this point, Chef Michael has his meats and sides all kept in catering trays lined with foil, which would make it tricky for an all-day setup. But he's been selling out before anything gets too dry. I've been fortunate to be at the front of the proverbial line of a few of the best (Texas Monthly Top 50 - actual best!) bbq places in Texas before they blew up (Corkscrew in Spring when it was a trailer and a tent, Tejas in Tomball when it was a chocolate shop), as well as most of the famous spots, and I am completely confident in saying that if Chef Michael keeps up this level of smoking and cooking, we're looking at what could become the gold standard for NorCal bbq.

    Food is really good. Favorite is the brisket, pork belly and collard greens. Need to try the oxtail…read morebut they don't have often. Service is quick.

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    Dirty Pit Bbq - Next to the arco

    Next to the arco

    Dirty Pit Bbq - THE BEST greens I've ever had

    THE BEST greens I've ever had

    Dirty Pit Bbq

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    The Branch - catering - Updated July 2026

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