The concept is a contemporary-country neighborhood restaurant with wood-burning ovens and grills in an open kitchen; local food largely sourced from Rudd Farm & Orchards on Mt. Veeder; house-made charcuterie; seasonal cocktails; and California wine curated by partner Leslie Rudd.

The concept is simple: farm-to-table American small and large plates, but said produce is sourced largely from the organic Rudd Farms, whose owner (winemaker and Press proprietor Leslie Rudd) happens to be a partner, and the mid-priced eats are cooked in a wood-burning stove by Philip Wang, who happens to be a former Jardinière and Daniel cook. As for drinks, there's an all-Napa wine list, plus craft beers and cocktails.