Range Life

The story

Range Life in Livermore: Elevated California Cuisine with a Michelin Recommendation

Range Life

In a renovated 1800s brick building surrounded by Livermore’s rolling hills, oak trees, and vineyards, Range Life is a locally and seasonally focused restaurant serving elevated California-style cuisine. The team cultivates close relationships with nearby farmers, ranchers, and fishermen, bringing a commitment to scrupulous sourcing to every plate.

Executive chef and co-owner Bill Niles trained in commercial kitchens outside Philadelphia before moving west in 2008. He served as chef de cuisine at Bay Area institutions including Bar Tartine and KronnerBurger, then took the helm as executive chef at St. Vincent in San Francisco. There, alongside James Beard Award-winning wine director David Lynch, the team earned a three-star review from the San Francisco Chronicle, and Niles received a rising star chef award from Eater National. In 2016 he returned to the Tartine family to open Tartine Manufactory, where his work helped earn the restaurant James Beard Award finalist consideration and a Best New Restaurant nod from Food & Wine magazine. At Range Life, Niles brings that experience to making approachable food with extraordinary—and sometimes unfamiliar—ingredients.

Co-owner and general manager Sarah Elliott Niles oversees the wine program, drawing on more than twenty years in the industry. She has held posts at Bar Tartine, Commonwealth, St. Vincent, and Outerlands, and her wine lists have been praised by San Francisco Chronicle restaurant critic Michael Bauer and wine editor Jon Bonné. She curates a list that caters to novices and connoisseurs alike.

Bar manager Alex Phillips, whose resume includes stints at Delfina, Camino, and Al’s Place, builds a seasonal cocktail menu that mirrors the kitchen’s approach: simple, refined, and rooted in the Bay Area’s abundant produce.

The restaurant’s recognition with a Michelin Recommended award reflects the consistent quality of this refined yet unpretentious dining room. Menus change daily and are subject to availability, and the team welcomes guests for dinner from 4 to 9 p.m. Tuesday through Sunday.