The Yard Might Be Planning Walnut Creek Opening

Maressa Ribeiro News Writer
The application is tied to Jeffrey Dudum, co-founder of Diablo Restaurant Group. (Image credit: Google Earth)

A business called The Yard might open at  1521 Mt Diablo Blvd in Walnut Creek, according to a license application filed with the California Department of Alcoholic Beverage Control. The application is tied to Jeffrey Dudum, co-founder of Diablo Restaurant Group.

Dudum founded Diablo Restaurant Group with Amanda Crammer, according to the group’s website. The company says it set out to build restaurants with different formats, from live-music venues and fine dining to family-friendly meals and cocktail bars, all in downtown Walnut Creek. The group says its goal is to bring people together through food and a sense of community.

The group currently operates four restaurants downtown, according to its website. Rooftop serves craft cocktails and a menu blending American and Asian flavors with views of the city. Prime Steakhouse & Martini Garden specializes in 28-day-aged Midwest prime rib and features an outdoor garden for martinis and dinner. Its menu focuses on premium cuts and classic steakhouse dishes.

The Cooperage serves American comfort food for brunch and dinner, along with a full bar offering craft beer, cocktails, and wine. Gibsons Irish Pub offers live music, sports viewing, and dueling pianos. The group also books private events across its restaurants and sends a monthly newsletter on Walnut Creek restaurants and events.

Details about The Yard, including its menu, concept, and hours, have not been released, and the business does not yet have its own website or social media presence. An opening date has not been announced.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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