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.
"... check out the Cowgirl Mount Tam omelet ($14), featuring eggs loosely rolled around spinach and mushrooms, and topped with a generous wedge of the Cowgirl Creamery cheese."
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.
The wine list will mirror the food menu in other important ways too, like seasonality. For a restaurant that boasts a beautiful outdoor patio and a breezy, sun-drenched interior, it is only appropriate that the summer wine list be focused on crisp whites, rosés and lighter-bodied reds. Come fall, expect more hearty fare and along with it, richer wines.