Sommelier/author Kelli White’s encyclopedic knowledge of all things Napa makes dining at this gem a joy. Changes to the 1,800-label list, which reads like an All-Star team of California winemaking, include increases in old Zinfandel and Petite Sirah selections, plus “funkier Napa offerings to accompany our tasting menu,” says White.
Riot Dish: “Firstly our 14oz 28 day dry-aged ribeye from local butcher Bryan Flannery cannot and will not ever change. One dish that actually was taken off the menu briefly and did cause a riot. The PRESS roasted potato cake with garlic confit. Needless to say it came back soon after.”