Hedley Club Opens in Hotel De Anza, San Jose

Srijith Gopinathan and Ayesha Thapar are opening the Hedley Club, a California bistro and lounge, in the historic Hotel De Anza in downtown San Jose.

The duo, who run the Cal-India Collective, are launching three new venues in the hotel. Hedley Club and Palm Court will debut in September 2026, while Tejer, a Cal-Mexican restaurant led by chef Enrique Gonzalez, is slated for December 2026.

Gopinathan previously earned two Michelin stars at Campton Place before leaving the hotel in 2022 to focus on his other restaurants, including Copra, Ettan and Little Blue Door. The opportunity to return to a hotel setting arose when MHP Hospitality’s Dhaval Panchal and Sean Curtis acquired the Hotel De Anza in 2024 and sought to restore the historic building.

The Hedley Club serves as the hotel’s cocktail lounge and offers a menu crafted by Gopinathan that moves beyond his signature Indian cuisine. He calls it a “California-style bistro menu” that draws on 20 years of living in the state. Dishes include roasted black cod with kimchi butter, creamed corn, seasonal greens, za’atar flatbread with cucumber-mint yogurt, smoked eggplant and roasted chickpea dips, and sourdough pizzas.

Pasta is a highlight, with a raviolo al uovo that Gopinathan has reimagined using hot chile ghee, maitakes, stewed dino kale and pecorino. The Pommes Hedley, a take on pommes pailles, is served with chile crisp aioli and can accompany the club hamburger, which features pickles, little gem slaw and more aioli.

Drinks are curated by Merrick Rodrigues, who researched historic hotel bars to create a cocktail list featuring classic recipes made with California artisanal spirits and regional botanicals.

The club’s interior blends historic Art Deco details with a modern palette. A green-and-white checkered marble floor anchors the space, while an ornate ceiling and chandelier preserve the room’s original character. Soft rose-colored furnishings add a contemporary touch.

Adjacent to the club, Palm Court offers an indoor-outdoor experience with a glass ceiling, vines and a conservatory feel. Thapar notes that the space is geared toward events such as corporate meetings and weddings, with catering options from Hedley, Tejer or the Cal-India Collective.

Tejer, the third project, will feature a menu developed by Gonzalez and Gopinathan. The pair first met at Campton Place in 2012 and have since traveled to Mexico together. Gonzalez says the restaurant will offer a barbacoa named after his father Pablo, fermented chile sauce, salsa macha, three varieties of mole and Mexico City-style seafood platters, blending Mexican traditions with California ingredients.

Tejer will showcase a barbacoa named after Gonzalez’s father, alongside sauces, moles and Mexico City-style seafood platters, aiming to create a unique fusion of Mexican and California flavors.