Filed under: Wine
Celebrating the deliciousness of Napa Valley's famous red wines is Press restaurant, a new dining experience in St. Helena, California. The restaurant has a custom-built wood-fired grill and rotisserie. A wide selection of hand-cut steaks, chops, grills and roasts are meant to be paired with the terroir-based wines of the Napa Valley. Fresh salads,appetizers and a raw bar featuring fresh oysters, shrimp and lobster offer a tempting prelude to the main event. Side dishes include artisanal vegetables as well as comfort food classics, all designed for sharing.
The USDA Prime Angus beef has been naturally grass fed and finished on corn. It is sourced from Creekstone Farms and dry-aged for a minimum of 28 days. The locally raised American Kobe Wagyu beef is sourced from Masami Ranch, California. Press also features 100% Japanese Kobe Kuroge Wagyu and each steak is grilled over a cherry and almond wood fire. Organic free range poultry comes from Fulton Farms, and when available, lamb from the Sonoma Coast or Berkshire pork from Carneros. Seasonal produce is selected from the Rudd Estate Garden, the farmers market or local Napa Valley farmers whenever possible.
The wine list includes some rare, cult wines, older vintages as well as small, locally known producers that are difficult to find outside the Napa Valley. The wine list was designed to complement the menu and changes with the food offerings. The restaurant recently brought on sommeliers Kelli White and Scott Brenner to manage the restaurant's collection of Napa wines.
On Wednesdays at the Press bar the Blue Plate special is just $10 and is first come, first serve. July 14 brings fried chicken, July 21 is spaghetti Puttanesca and July 28 will be fish tacos and mango salsa.