“As for what to pair with the wine, the food itself is equally robust: Chef Stephen Rogers produces a steakhouse-style menu that includes dry-aged red meats like an 18-ounce bone-in rib eye chop.”
– Travel + Leisure
Fodor's
"Few taste sensations surpass the combination of a sizzling steak and a Napa Valley red, a union that the chef and sommeliers here celebrate with a reverence bordering on obsession."
Full review
Time Out
"Offers both a chef's tasting menu and an à la carte menu, with both highlighting some of the excellent dry-aged beef that this Napa gem is known for: hanger, filet mignon, rib eye, flat iron and more."
Full review
Zagat
4.6
"An “elegant but not stuffy” destination styled as a chic farmhouse; while the “lofty space”...signals equally “lofty prices”, service is “stellar” and it's a prime pick for a “romantic” evening."
Full review
Gayot
14.0
"Press impresses with its wood-fired grill and rotisserie."
Full review
Michelin Guide
Michelin Plate
"The classic steakhouse exudes all the wine country vibes, where the G&Ts are designed to specifications and the dry-aged USDA Prime steaks hold equal standing with the “vegetable cocktail”—an edible still life of local produce"
Full review
Fodor's
Time Out
Zagat
Gayot
Michelin Guide
/-122.450676,38.488903,14/400x224@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
