On the night before the long-awaited August 17 grand opening of Pedro's Restaurant and Cantina, the sound of laughter could be heard all through Pleasanton's newest eatery at the corner of Hopyard Road and Gibraltar Drive.

The evening carried all the pomp and ceremony of an elegant ball as more than 2,000 guests streamed through the restaurant's massive double doors during a special preview grand opening. While the by-invitation-only crowd milled through the restaurant's light, airy rooms, Pedro's waiters and waitresses rushed to pour wine and champagne for guests.

According to Jim McMillen, regional director for the Santa Clara-based Pedro's Food Systems, lnc., the party was held to give local business people and civic leaders a chance to preview the Pedro's concept of dining - a tropical, Mexican oasis.

As laughter rose from the 14,500-square foot dining and bar area, guests marveled at the brightness of the rooms, which were decorated with hanging plants, shining brass figures of birds, stained glass, terra-cotta tiles and stone columns imported from Mexico. Under construction since June, Pedro's General Manager Karen Pappas said, "We're extremely pleased. We've gotten nothing but great comments about the food and the atmosphere."

As the festival-like mood prevailed, the crowd was further delighted by the prompt, courteous service from the Pedro's staff.

Throughout the evening, guests consumed 1,700 raw oysters, 60 pounds of crab legs and 30 pounds of shrimp. Pedro's specialty, Steak a la Pedro, was also a popular item. About 70 pounds. of the marinated medallions of beef were washed down with 900 bottles of champagne and white wine.

The Pedro's staff also provided guests with a steady supply of mini empanadas, flautas, bean and chorizo dip, and tortilla chips and salsa. Generous trays of watermelon, cantaloupe and honeydew melon capped the hors d'oeuvre feast.

On Saturday, Pedro's officially opened its fourth Mexican restaurant in the Bay area. Other Pedro's are located in Santa Clara, Los Gatos and Palo Alto.

The Pleasanton restaurant has seating space for 200 in its dining area and 140 at the bar. Although there are no banquet rooms, Pedro's General Manager Karen Pappas said that the restaurant can section off areas for parties of up to 50 people.

To see a reproduction of the original article and edition of Pleasanton Pathways, visit: August 26, 1985.