DdB
Barrel Filler
Posts:1444
 | | 08/27/2007 9:51 PM |
| My girlfriend and I were in Napa last week, so a few thoughts below. We had the pleasure of dining with Bob and Stacey Bressler while we were there and could not have asked for a better evening of wine, food, and conversation.
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Sad news, indeed, about n.v. We enjoyed our meal there last week but it was obvious that they were just not drawing the numbers. We happened to be there on the same night as the Bresslers and I think their party and ours were half their business for the night...
On a more positive note, our meal at Redd was simply great. The "blind" tasting menu was fun, interesting and well executed. Tra Vigne was also a delight but that may have had as much to do with the company as the food  . Service had a few mis-steps but overall, a very enjoyable dining experience.
Least exciting was our dinner at Farm (Carneros Inn). Good but not great. Wine list prices were very reasonable however. | | | |
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Randy Sloan
St. Helena
Barrel Sampler
Posts:2035
| | 08/28/2007 5:03 AM |
| Posted By Bob Bressler on 08/27/2007 6:44 PM
The one piece of good news is that Brix has recruited Chef Peter Halakis (who own and ran n.v.) and his staff to take over that restaurant.Â
Good news indeed! Being part-timers in the Valley, we are always looking for a Sunday night restaurant on the way from St Helena to the Bay Area. Brix has always been just a tad below an acceptable choice. Time to give it another chance. | |
Randy Sloan
Match Vineyards | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4771
| | 08/28/2007 2:02 PM |
| | Last night we had a wonderful meal at Terra. The menu has been freshened up with many new (and extremely tasty) dishes. Figure around $100/couple+wine (or corkage)+tip. Definitely back on my recommended list. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 09/09/2007 1:43 PM |
| I am both sorry and excited for Chef Peter. He seemed to really love having his own place with n.v. It was both reasonable and had wonderful food. Why people didn't flock there is something I don't understand. I guess we won't be getting any two-pound bricks of foie any more.
I'm excited that he has landed in a restaurant where he will be able to show his talent to a larger number of people. I've always put Brix in the "tourist restaurant" catagory while most of the locals went down the Hwy to Mustard's. Now I'll have to make a choice. It's hard to beat Mustard's but Peter will give it a run for his money. I wonder what kind of experience it will become a Brix now. I hope it is something different from Mustard's (I love Mustard!).
I can't wait to see the new "cellar". Paul has told me that it is in the middle of the main dining room.
Don't they have a couple of "private" venues? I think it is time for a nice offline. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13629
| | 09/12/2007 3:17 PM |
| Stomp is closed? I thought it was just moving someplace new? Dang.
Sounds like Brix might be changing for the better.
Mustards? I went there once or twice and never quite understood what everyone saw in it. Noisy, crowded and IMO just average to above average food. | |
www.roguefood.com -- www.cellartracker.com | |
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mountainman
Mammoth Mountain
Wine Bottler
Posts:3076
| | 09/14/2007 8:15 PM |
| | I had lunch today at Taylor's in St. Helena and I noticed on the menu "$5 corkage". Of course $5 is insignificant for corkage but I was wondering if you brought in a bottle and stems, do they enforce the corkage there or only if you use their (ahem) glasses? I opted for some AV Boont Amber myself. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4771
| | 09/14/2007 8:56 PM |
| | IIRC, for their license, they HAD to have some corkage fee, but they don't enforce it. The last time I brought in, I went up to the window and had to convince them to take it from me. | | | |
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Randy Wigginton
Wine Connoisseur
Posts:5365
| | 10/11/2007 4:21 PM |
| Went to Bouchon yesterday for the first time. Just a "quick" lunch, which meant only 1.5 hours. I am amazed at how packed with furniture the place is; Thomas could not fit another table in there even if he wanted to! Getting in and out of the table was embarrassing; you have to put your derrière in someone's face to slide in to the benches.
The food was pretty good, but not outstanding. I had the Tomato & fennel soup; it was not any better than soup anywhere else. I then had the Salmon special, and it was OK, but far from exciting. Barbara had the Haricots Verts salad with Heirloom tomato, and it was outstanding. Then went on to the open faced Lamb sandwich, which was served on bread that was excessively toasted; she could not even cut through the bread. We asked and received a replacement piece of bread, the waitress transferred over the lamb from her previous sandwich to the new piece of bread at the table, and gave her some extra mayonnaise.
Like I said, it was good, but... I would probably not go back, given the other choices in the area. | | | |
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tanglenet
Oakland, California
Wine Thief
Posts:2893
| | 10/11/2007 6:30 PM |
| Posted By Randy Wigginton on 10/11/2007 4:21 PM
Went to Bouchon yesterday for the first time. Just a "quick" lunch, which meant only 1.5 hours. I am amazed at how packed with furniture the place is; Thomas could not fit another table in there even if he wanted to! Getting in and out of the table was embarrassing; you have to put your derrière in someone's face to slide in to the benches.
The food was pretty good, but not outstanding. I had the Tomato & fennel soup; it was not any better than soup anywhere else. I then had the Salmon special, and it was OK, but far from exciting. Barbara had the Haricots Verts salad with Heirloom tomato, and it was outstanding. Then went on to the open faced Lamb sandwich, which was served on bread that was excessively toasted; she could not even cut through the bread. We asked and received a replacement piece of bread, the waitress transferred over the lamb from her previous sandwich to the new piece of bread at the table, and gave her some extra mayonnaise.
Like I said, it was good, but... I would probably not go back, given the other choices in the area. We've been 2 or 3 times, and I agree with you. The food is OK, but nothing special. For a similar dining but better experience:Â Mirepoix in Windsor. My wife and I both think it's better than Bouchon.
In Bouchon Las Vegas, there is ample space, football field size in comparison to Yountville. It's great because there are no butts in your face  | |
TN posted on Cellartracker
"I drink no more than a sponge." François Rabelais
www.tanglenet.com | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 10/13/2007 10:13 AM |
| Posted By Randy Wigginton on 10/11/2007 4:21 PM
Getting in and out of the table was embarrassing; you have to put your derrière in someone's face to slide in to the benches.
You think YOU have a problem? Try being me!
It has been several years since we ate at Bouchon. The last time we were there not only did we had strangers eating (almost) off of our plates we were seated
under the faux palm tree. It hung down so much that when I leaned forward to eat it brushed my head.Â
On the positive side this was the first I'd seen that offered wine in 187ml decanters.
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rjs3
NJ
Barrel Filler
Posts:1124
| | 10/26/2007 12:46 PM |
| This covers our Napa restaurant experience as well as our Napa vineyard tours.......
We spent Mon., 10/15, in Napa with a guide from Platinum Concierge. We drove up from San Fran. It was wonderful. Besides not needing to drive, we got a lot of great information from him about Napa and vineyards - such as where cuttings came from, etc.
We had lunch at Auberge du Soleil. Unfortunately, it was very misty out and we couldn't take advantage of the view, but the inn was very warm and inviting. The food was wonderful. We drank a Turley Ueberroth zin. I think 2004.
The vineyards we visited were (not sure if this goes here or not, but anyways....) - started out at Keever. We got a great tour by the Keevers. They were so friendly and the wines were very nice. We liked the SB (it didn't have a very minerally taste - more like a NZ SB), but not the rose.  Their cab was lovely - drank well, full bodied but not too tannic. We've ordered a case.
After Keever, it was lunch time, then on to Robert Sinskey. It was definitely a different experience. The presented small plates to drink with each of the four wines. There were a lot of people there but it was very laid back. They had a white blend called Abraxas (sp?) which had a slight Gewurtz taste. If you bought two bottles of anything they refunded your tasting fee, so we felt obligated ;) to buy some. We also bought a few 375s of their Pinot Gris late that we didn't get to taste.
We then drove by Silver Oak - their fire last year did quite a number on them. They had a temporary tasting room set up, but you couldn't do any touring. This is probably the best bargain (yes!) in Napa. For $10, you get a pour of 2003 Alexander Valley and a pour of the 2002 Napa Valley.  What a great wine the 2002 Napa was. So rich, bold yet not too tannic and not too soft. They also wrapped up a brand new wine glass for you. I don't think it's Riedel, but it's a very nice glass with the SO logo on it.
Our final (and my favorite) visit was to Venge. This place is all class. Kirk Venge himself led us through a barrel tasting of the reserve cab, a zin and a syrah. The caves are gorgeous. We then did a tasting of about 4 other wines they were producing. They were all wonderful. But I can't tell you how amazing their Night - a Late Harvest Zin was. Not sweet, but bursting with chocolate and cherries. Pure fruit and chocolate. We ordered a case of this one.
We then returned to SF.
Lastly, we rented a car on Weds., and drove up to the French Laundry for dinner. I was a bit nervous that it wouldn't be what we thought it would be, but it was all that and more. Heaven! The service was incredible, not one bit stuff and they were very accomodating to my husband's food issues. Let's not get into that.
I can't remember the entire menu, but when I get home, I will edit this. I felt like a tourist, but I asked for a copy of the menu and they obliged, no problem. The first course, though, sits in my mind and was absolutely unforgettable. Oysters and Pearls. Oysters in a saffron sabayon on top of tapioca pearls. Like eating a saffron, vannilla, oyster pudding, but each flavor was still separate. It was wonderful.Â
I think that it was the best meal I've eaten. What made it so wonderful was that he didn't go overboard on flavors or presentations. There was just enough there to make it interesting, creative and different.
Oh, and the wine. The wine list was very expensive and we wanted to make sure that we had something we new we'd enjoy and not spoil such a wonderful evening. We had the 2003 Turley Hayne Vineyard Zin. It's amazing how different it was from the Ueberroth on Weds. It was intense and powerful but did not overwhelm any of the courses. With dessert, we had a lovely Spanish dessert wine, the name of which escapes me, but it was a bit sweet, yet refreshing after such a grand meal. This is one dinner we won't forget.
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JimmyV
Central Connecticut
Wine Lover
Posts:4985
| | 10/29/2007 8:57 PM |
| | Thanks for the notes. Question: Was the Platinum Concierge something that you arranged for on your own, or was this a "set itinerary" that Platinum travel has as a regular offering? Also, did you get your FL dinner reservation through Platinum, or were you just one of the lucky ones who got through on the phone? PM if you'd prefer to answer privately. Thanks. I keep telling myself that I should take greater advantage of Platinum Travel Services, but I am too much of a do-it-yourself-er to cede my vacations to them. I gotta get over that. | |
Beta testing a new signature. | |
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Winetex
Austin, Texas
Master of Wine
Posts:10395
| | 10/30/2007 8:33 AM |
| I keep telling myself that I should take greater advantage of Platinum Travel Services,
I was a do-it-yourself-er until I started using the Platinum Travel Services. It's not going to be your most inexpensive option but they have done a good enough job that I felt it was worth the $$. I've used them several times now with good results. | | | |
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rjs3
NJ
Barrel Filler
Posts:1124
| | 10/31/2007 12:58 PM |
| Actually, Platinum Concierge is a stand-alone service. Their website is http://www.theplatinumconcierge.com/  The concierge at the Ritz in SF put us in touch with them. Our guide was Sean, who I believe is the owner. I got the FL reservation through Virtuoso travel, which I believe is what the Platinum Amex uses. I have a Saks world mastercard (no annual fee) and you get the travel services for free. Also through Virtuoso, there are deals at high-level hotels all over the place. I got $208 at Bellagio with continental breakfast and one fitness pass per guest. We were in the Spa Tower. I think it was a good rate. | | | |
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JimmyV
Central Connecticut
Wine Lover
Posts:4985
| | 10/31/2007 3:43 PM |
| | Thanks for the clarification. | |
Beta testing a new signature. | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4771
| | 12/01/2007 12:25 AM |
| | Dinner at Brix tonight. The menu is now total revamped with Peter Halikas creations. Everything we had was either very good or great. They have an extensive wine list with lots of choices at quite reasonable prices. The 02 Bressler was $130 - heck, I was tempted to order it. They have a dine-in wine cellar that seats up to 12 people. Definitely worth checking out! | | | |
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kpak
Alaska
Wine Thief
Posts:2843
| | 01/02/2008 3:52 PM |
| A couple has asked for recommendations for two nights dining in Napa. Their first visit. Where would you go if you only had two nights?  | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4771
| | 01/02/2008 3:54 PM |
| | kp, you have to do better than that -- budget, moderate, unlimited? jeans, nice, formal? vegan, loves fried chicken? | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 01/02/2008 3:59 PM |
| Posted By Bob Bressler on 01/02/2008 3:54 PM
...loves fried chicken? LOL.
FYI, the closest "restaurant" to Bob's home is KFC
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kpak
Alaska
Wine Thief
Posts:2843
| | 01/02/2008 9:21 PM |
| Budget is not unltd so no FL, but probably room for a 'splurge' at least one of the nights. Not too formal. No jackets required would be preferred, I guess. and No KFC.
...you've given Brix and Terra some good marks lately....
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The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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