Black Bear Diner To Open In Redwood City

Maressa Ribeiro News Writer
The new restaurant is planned for 1135 Veterans Boulevard, next to the Peninsula Boardwalk shopping center (Image credit: Facebook: Black Bear Diner)

Black Bear Diner is planning a new Redwood City location at the site of a former Applebee’s restaurant on Veterans Boulevard, according to the Silicon Valley Business Journal. The planned restaurant would expand the chain’s presence on the Peninsula, where it already operates a location in Colma.

The new restaurant is planned for 1135 Veterans Boulevard, next to the Peninsula Boardwalk shopping center. The Business Journal reported that Black Bear Diner will move into the former Applebee’s space, adding another location to the chain’s growing California footprint. The restaurant’s opening date has not been announced. The Business Journal did not report a target launch month.

Black Bear Diner was founded in 1995 by Bruce Dean and Bob and Laurie Manley. The Redding-based chain is known for a menu centered on traditional American comfort food, including breakfast, burgers, salads and other all-day dining options. The company has continued expanding beyond its original Northern California base.

Menu items at Black Bear Diner include The Grizz, Bigfoot and Biscuits & Gravy from the breakfast menu, as well as the Bacon Cheeseburger Salad, Crispy Chicken Cobb Salad and Taco Salad. Other offerings include the Santa Maria Tri-Tip, Island Breakfast Tacos, burgers, sandwiches, shakes and baked goods prepared in-house.

The Redwood City location will occupy a space that previously housed Applebee’s, according to the Business Journal. The restaurant is also currently advertising positions for servers, line cooks and hosts at the Veterans Boulevard address, indicating preparations are underway for the new location.

Black Bear Diner has not yet announced a specific opening date for the Redwood City restaurant. Additional details about the location, including hours and opening plans, are expected as construction and hiring progress.

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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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