Owners Allison Yoder and Stephen Rogers both came from Press St. Helena (a W.E. Hall of Famer) before moving to Rogers’s hometown to open Gemma. The food is modern American—pork chops with carrot-top salsa verde; veal sweetbreads with Meyer lemon butter sauce—while Wine Director and Sommelier Brian Huynh’s 250-plus label list skews French.
From The Sommelier: “Consumers are more educated then ever on wine styles, regions, and producers, which makes our job as Sommelier thrilling. Guest are always excited about trying new pairings and new emerging regions, but I find more and more they want to build a trusting relationship with the Sommelier. Patrons are not just looking for suggestions, but wanting to engage in conversations about the ‘why’ part of wine or even how the beverage is produced.” —Brian Huynh, Gemma
Dish We Loved: Windy Meadows chicken “porchetta” with ricotta dumplings and broccoli spigarello