Does Giwa Santa Clara Live up to the Mercury News Brunch Hype? Our Field Report
By James H. Sterling
Santa Clara’s El Camino Real has long served as Northern California's premier Koreatown. Historically, the corridor thrived on two formats: late-night pocha taverns fueled by soju and army stew, or smoky dinner-only barbecue halls packed with charcoal grills. Daytime options were largely utilitarian, focused on quick lunch specials designed for neighborhood workers.
Over the past three years, dining habits across Silicon Valley shifted. Tech workers with flexible schedules and hybrid routines began hunting for substantive daytime dining experiences that prioritized nourishment over heavy grease. Giwa captured this exact crosscurrent. By rethinking traditional Korean breakfast fare, centered around medicinal soups, seasonal vegetables, and clean rice bowls, the restaurant positioned Korean comfort food as a viable competitor to the traditional weekend brunch circuit.
The space reflects that intent. Natural wood tones, streamlined acoustic baffles, and warm ceramic dishware replace the stainless-steel exhaust pipes typical of older Santa Clara Korean restaurants. The kitchen opens early enough to catch morning risers, creating a relaxed daytime environment previously missing from this corridor.
James Sterling reports on renewable energy developments, climate policy, ecological conservation, and green tech innovations around the globe.
