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St. Helena’s Press Welcomes A Most Appropriate New Chef

Wednesday, 27. August 2014 5:25

The very clever carrot "hot dog'' at Press in St. Helena.

The very clever carrot “hot dog” at Press in St. Helena.


Earlier this summer, Press in St. Helena welcomed a new executive chef — Trevor Kunk, who was the chef de cuisine at Blue Hill New York for seven years.

It’s a most apropos choice, given that Blue Hill is renowned for its almost painstaking use of locally grown ingredients, including those from its own farms, and the fact that Press is very much a root-to-shoot, nose-to-tail steakhouse with the bulk of its provisions coming from its 13-acre Rudd Farms and Chef’s Garden.

In Kunk’s hands, the food at Press embodies the garden even more so now, as evidenced by my recent dinner there when I was invited in to dine as a guest of the restaurant. My dinner was a week ago, prior to last Sunday’s 6.0 earthquake in Napa. Fortunately, no damage occurred at Press, which is operating as usual.

Press was founded by Wine Country mover-and-shaker Leslie Rudd, who also owns Rudd Oakville Estate and Dean & DeLuca. The graceful restaurant was designed by Howard Backen, who has been responsible for the look of the Restaurant at Meadowood in St. Helena, Archetype in St. Helena, Kokkari in San Francisco, and a slew of premiere wineries including Harlan Estate, Ram’s Gate, Dana Estates and Bond Estates.

You can't miss the sign on Highway 29.

You can’t miss the sign on Highway 29.

The beautiful, light-filled dining room.

The beautiful, light-filled dining room.

The soaring barn-like restaurant fills with natural light, lending a casual but elegant ambiance. With an old-fashioned, hand-crank grape press as its logo, Press takes wine seriously. There are more than 1,500 Napa Valley selections, with a specialization in Cabernet Sauvignon, that you can thumb through on an electronic tablet. Or just put your hands in Sommelier Angela Stem’s hands. After all, with a surname like that, how can you go wrong?


Category:Chefs, General, Restaurants, Travel Adventures, Wine | Comments (10) | Autor:

Hanging Out at Bar Terra in St. Helena

Friday, 7. February 2014 5:25

Chef-Owner Hiro Sone's likeness is the focal point of the bar at Bar Terra.

Chef-Owner Hiro Sone’s likeness is the focal point of the bar at Bar Terra.

In the Napa Valley, there are two Michelin three-star restaurants (the French Laundry and the Restaurant at Meadowood), plus a host of other swank, white-tablecloth establishments.

But sometimes what you’re in the mood for is something a little more casual. Something a little more eclectic. Yet still refined in execution.

Bar Terra fits that to a “T.”

Three years ago, Chef-Owner Hiro Sone and his wife, Pastry Chef-Owner Lissa Doumani, remodeled their 26-year-old, award-winning Terra restaurant in St. Helena. The doorway divides the two dining rooms. On the left remains the elegant, hushed Terra. On the right was created Bar Terra, a more laid-back, livelier spot with a liquor license that brought forth a new cocktail menu with the likes of the “Hirotini” (Sveda vodka, sake, ginger and cucumber; $10).

You’ll find locals filling the chairs at Bar Terra, nightly. Doumani makes the rounds, greeting every familiar face. And there are plenty of them.

It’s easy to see the attraction: Bar Terra’s prices are lower than Terra. You can come in jeans. And you can even mix and match — ordering off either Terra’s or Bar Terra’s menu or both.

That’s exactly what I did when a friend and I dined there over the winter. Although we paid our tab, dessert was on the house, compliments of Sone and Doumani, who knew us both.

Abalone and shrimp -- from the Terra menu that you still can enjoy if you want at Bar Terra.

Abalone and shrimp — from the Terra menu that you still can enjoy if you want at Bar Terra.

We stuck mostly to the Bar Terra menu with one exception: The salad of Ezo abalone with shrimp, butter beans, fennel and pickled Meyer lemon ($18.50) from the Terra menu just called out to me. It’s hard to resist fresh abalone the rare times it appears on a menu. It didn’t disappoint, either, with its sweet, tender yet toothsome flesh brightened by the citrus.


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