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PRESS Restaurant Napa . Valley’s Best Highlights


PRESS Wine Director Vincent Morrow in the PRESS cellar. Bonjwing Lee’s photo

With over 10,000 bottles of wine in its collection, nearly all of which are sourced from the Napa Valley, PRESS . restaurant is a beautifully rich representation of its wine country environment. The collection – neatly arranged in three glass-walled cellars – includes well-known brands as well as more famous brands, in both current and decades-old styles for you to explore. You won’t find a great Napa Valley complex anywhere. PRESS is where you’ll discover old and new favorites, expertly selected by knowledgeable culinary experts to pair perfectly with your culinary choices. Even for the most connoisseur of wine, PRESS always offers a few surprises.

But those surprises don’t stop at wine discovery. Partner and Chef Philip Tessier, formerly of Le Bernardin, Per Se in New York, a Michelin-starred and The French Laundry in Yountville, ensures that PRESS dishes are equally praised by the restaurant. Tessier (the first American chef to win a medal at the internationally renowned Bocuse d’Or) strives to create a menu that presents a vivid representation of the region. He collaborates with like-minded purveyors to create varied and seasonal menus that are modern, sophisticated, and on par with the commanding caliber of cellar wines. He and his culinary team draw inspiration from around the world while remaining rooted in the styles and ingredients that make Napa Valley so special.

PRESS Executive Chef Philip Tessier. Bonjwing Lee’s photo

Standout dishes include complex fruit-inspired entrees, such as the Osetra Gold Caviar served atop the shrimp blisters enrolled in the Jamon Mangalista, Smoked Sea Scallops served with broccoli Chinese greens, fried chestnuts and Shinko pears and abalone braised with pickled cucumber and Ponzu sauce. The stars of the second course include the Instagram-loving Seeded Pretzel Epi with its whipped biscuits, the Lobster-Kuri Bisque with toasted pumpkin seeds and a bite of boiled lobster, and the ethereal Ricotta Gnudi that melts in mouth. As for power, PRESS has long been known for its beef program, and the three current beef options maintain the restaurant’s standing in that regard. A tender American Wagyu Ribeye Cap, a 35-day New York strip and a 60-day Tomahawk will satisfy any steak enthusiast. Equally enticing are the seafood options: Yellowfin Tuna with Sea Buckthorn Avocado, Steelhead Salmon with Pumpkin Pumpkin and smoked cream, and Butter Brown Lobster with creamy pasta and spinach. But whatever your choice, don’t pass up the White Truffle Risotto with Parmigiano Reggiano, truffle mousse, and a prized layer of aromatic mushrooms by the table.

Fruits de Mer inspired appetizer. John Troxell’s photo

White Risotto Truffle. John Troxell’s photo

Wine director Vincent Morrow matches his wine list to pair seamlessly with Tessier’s vibrant dishes. While his wine program remains a reflection of Napa Valley and the preservation of its rich Cabernet heritage, Morrow strives to tackle the ‘other’ category – distinctive, older wines from the vineyards unique, carefully preserved by generations of families. For all of the wines featured on his show, Morrow’s focus is on getting to know the vineyards, viticulturalists, winemakers, and vintages behind each wine, and he and His team is eager to share that knowledge with clients.

Press bar. Fran Miller’s photo

PRESS Outdoor dining. Eric Wolfinger’s photo

Located at St. Charming Helena with a view of the Mayacamas Mountains, PRESS was designed by Howard Backen in his signature chic farmhouse style. The architect of many of Napa Valley’s most stunning properties, Backen framed the vine-covered hillside through large picture windows that illuminate the space with natural light. A large brick fireplace, above which hangs a historic enameled terracotta clock of this century, anchors and illuminates the dining room. The courtyard and outdoor garden, heated by a sparkling fireplace, can offer al fresco dining.

For locals, visitors, winemakers, winemakers and foodies who continue to put PRESS on its logical pedestal, the restaurant is a community gathering spot – one that continues to show founder Leslie Rudd’s vision of delivering the best of Napa Valley. PRESS is an ideal location to enjoy one’s way through the rich history of this charming wine country.

587 Highway St. Helena, St. Helena, CA

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