Rather than continue to diverge on the 'most expensive' thread, I thought I would bump this one.

Eric Torralba, who has been the chef at Domaine Chandon has left to start his own restaurant. We at several meals at Domaine Chandon before he left where we just let him cook for us. Amazing!

It appears that he will be opening a restaurant where Brava Terrace used to be (by Freemark Abbey) sometime in the spring. I can't wait!

on a lesser note, we've had one dinner at the new Pere Jeanty. Pretty ordinary, unfortunately, but they are still new.

Also, the Spot, next to Dean and Deluca has reopened. I have to go check out the hamburgers (surpise, surprise)

Tra Vigna seems to be slipping of late. We've had a couple of meals that were way too salty.

Thanks for the updates. Definitely need to spend more time up there.

Tra Vigna is a good example of a very good restaurant being sold and then falling like a rock.

I wonder how Mr. Chiarello is really doing now. TV shows don't seem as popular. He did one good vintage of a Petite Sirah but nothing of note since. The catalog business is very competitive. Does anybody know if he is involved with any restaurants at the moment or has any plans to be?

The fall of Tra Vigne is disappointing, but I still like the Cantanetta for a quick bite/stop. I also enjoy watching Michael's show because I always learn something. Does anyone know if it is shot at his home?

The Napa series shows were shot at his home. The newer series of shows (Entertaining with MC or something like that) is not.


We don't go to Cantenetta much any more. For a lunch snack or the like we now go to Bouchon Bakery. And the people that used to run the wine dept. at Cantenetta have opened their own place Acme Wine in St Helena.

Cantenetta does have to great evening tastings but nobody goes to them any more because they are too crowded.

David, we've ,oved Eric's cooking at Domaine Chandon. How is the restaurant now that he's left?

We had a bad expoerience at Tra Vigne in the Summer of 1995 when they were changing chefs and never returned.

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Tra Vigna is a good example of a very good restaurant being sold and then falling like a rock

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I did not know that they were sold. But, I agree. Not as good as it used to be. As a matter of fact, not planning to dine there when next time in the wine country.

I have never dined at Domaine Chandon. Everyone I've ever talked to who has been there loves the place especially for lunch. With a new chef one can never tell for a couple of months.

Tricia and I are in a rut for eating when we go to the Valley. Usually the same old places:
The French Laundry,
Martini House, and
Bistro Jeanty.
Been to Roux once and it is on the repeat list.
And for lunch Cindy's
and Taylor's Refresher.

Want to try soon:
La Touque
Pare Jeanty

I need to find a reason to go to St. Helena and visit Roux.

You need a reason?
How about "It's raining and the storm is headed south. I'll be dryer sooner".

I will return to Roux in a heartbeat next time in Napa. I had a wonderful time there.

Roux is a great choice.

We also had a very good meal at Terra. I highly recommend their Sea Bass with shrimp dumplings in Shiso broth.

The Sea Bass (it used to be Chilean Sea Bass until the PC Police showed up) is one of Terra's signature dishes. I agree its a great dish. Even made at home the course shines. The last time I had that dish at Terra I matched the Sea Bass with the 99 Sine Qua Non Tarantella. That's a spectacular match imo.

Jones, they are not allowed to serve Chilean?!? I know that the fish is endangered, but I thought that it was voluntary @ this point.

It is voluntary but this being Northern California and all if a restauranteur insists on serving something not politically correct then they risk being subject to ecoterrorism. Laurent Manrique's family has been targeted as a result of his serving foie gras at Aqua and his involvement with a foie gras store in Sonoma.

If my memory serves me, we paired with the '99 Araujo Syrah which worked ok.

I can see that pairing. Frankly, I like that course so much you can pour whatever and I'm not going to complain. It was the third course at my wedding rehearsal dinner.

I agree, it is that good. Since Hiro sent us home with a cookbook, I think I'm going to make the dish this weekend....with Chilean sea bass

Good call!