Popping up on our menu as often as we can get it, pigeon from Paine Farm in Sonoma is a continual source of inspiration for our kitchen. Farmer Philip Paine spent years taking meticulous notes of his [...]
While we compare two Barbaresco vineyards over the course of four vintages, chef Jonah will be treating us to food from the region - of which the cotechino is eagerly anticipated. A new addition to chef Jonah's repertoire, it will be similar to the one he created for our recent Whole Hog Dinners, in which the muscles were removed from a pig's shank, stuffed back into its skin, and braised in wine.
Photo courtesy of Produttori del Barbaresco. March 24, 2016 at 7pm Call to Reserve (510) 547-5356 We're endlessly fond of our longtime friend Aldo Vacca, a gentle, highly intelligent soul whose light [...]