An iconic restaurant in Castroville, Giant Artichoke Restaurant, is preparing to shut its doors. After 25 years of service, the restaurant announced its closure as the building owner has decided to sell the property.
Giant Artichoke Restaurant to Close by Month End
The restaurant is known for its artichoke-themed menu and roadside setting. The Giant Artichoke Restaurant menu is centered around artichoke dishes and offers signature hot and crispy ‘Deep-Fried Artichoke Hearts’. It also offers classic dishes with unique twists like artichoke-inspired tacos, cupcakes, and more.
The restaurant’s menu focuses on artichokes, reflecting Castroville’s long association with the crop. A large artichoke sculpture sits next to the restaurant and has long been associated with the property.
With a social media post, the restaurant team announced the closure news. The team confirmed that Giant Artichoke Restaurant, located at 11261 Merritt Street in Castroville, will serve its last meal on Wednesday, September 30, 2026.
The team thanked the community and wrote, “We’ve had the Restaurant for 25 years, and it’s been an honor serving our community and faithful customers, but it’s time to move on.”
With an emotional message, the restaurant bid farewell to the community. “We still have some fried artichokes, and when these finish, that’s it,” read the post.
Restaurant Property Was Listed for Sale or Lease
According to a KSBW8 news report, the building owner, Daniel Boudreault, had put the building up for sale and lease in April. The owner was initially looking for a long-term tenant or a buyer.
The property owner further stated in the report that the building was leased to the restaurant operators for a long time. Boudreault also added that the restaurant operator is also looking forward to retiring after more than two decades of operation.
As the restaurant is closing, it is willing to sell its recipes with different artichoke dishes. In the post, the Giant Artichoke Restaurant team shared, “The building owners are selling the building and we are willing to sell our recipes no one has really stepped up though.”
