We read a lot about this restaurant. Had to try it. Made reservations and arrived at 6 pm,. Asked to sit at the bar. Greeted by Josh the bartender. He was very friendly and made me a great Kettle one martini on the rocks. My wife had a glass of Pinot noir. We started with the fried Mac & cheese, which my wife really enjoyed. After talking with Josh, we were greeted by the two main chefs, Pajo Bruich and Mike Ward. Pajo was recently invited to cook with Thomas Keller and Cindy Pawlcyn at an event in Napa Ca scheduled for May 2012. After meeting the two chefs, we tried many more dishes. The cheese plate had a great selection of tasty cheeses. The Charcuterie plate of house cured and smoked meats was a great compliment to the cheeses. I really enjoyed all of the meats, especially the smoked duck liver and the beef tongue. We also ordered the pork belly confit which was very good. My wife needed to eat some vegetables so Pajo prepared a Brussels sprout with pancetta diah. It was very good. For dessert my wife ordered the Valrhona dark chocolate creameaux. Everything we ordered was great! It was like a Napa restaurant. It's a must try!!!
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