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New Eats

Wine country gets more delicious each day.



Harvest Table / By ASHLEY HAMIK

Harvest Table

Two words: Charlie Palmer. The Dry Creek Kitchen legend has debuted the latest in his national restaurant empire, renovating the former lobby at Harvest Inn and bringing big-city glamour with knockout dishes created by executive chef Levi Mezick.
Small bite: Roasted carrots with buttermilk, vadouvan, and granola.
Big bite: Pan-roasted squab breast with poached plums, stinging nettles, and fermented turnips in sherry squab jus.
Signature: The daily-changing family-style meal such as whole roasted truffle chicken with Parmesan polenta, morel mushrooms, and English peas.
Star sip: The Blind Vine, a mystery collection denoted only with an asterisk followed by flavor hints, grape varietal, and price.

1 Main St., St. Helena, (707) 967-4695, harvesttablenapa.com.

 

 

COURTESY OF AMY’S DRIVE THRU

Ninebark

So long, Fagiani’s Bar/The Thomas. Hello to this new eatery in the upscale retro space with its rooftop bar, slated to open in early October (as of press time). Ninebark comes from the same owners, AvroKo, but with a new chef, Michelin-starred Matthew Lightner. There’s a new theme, too: garden-driven California cuisine boasting innovative (and fancy!) preparation techniques.
Small bite: Savory porridge with smoked fish, heirloom rice, and sourdough.
Big bite: Scallops with bottarga, seaweed, and buttermilk.
Signature: Fatty tuna skewers with shiso, peppercorns, and sorrel.
Star sip: Produce-forward cocktails crafted by mixologist Eben Freeman.

813 Main St., Napa, (707) 226-7821, ninebark-napa.com.

 

Napa Palisades Saloon

Chuck Meyer is the culinary director for BottleRock Napa Valley while Kevin Sprenger owns Sprenger’s Tap Room in Santa Rosa. The two have joined forces to bring us this Old West–inspired, modern sports bar with a fun and innovative pub-grub menu.
Small bite: Pimento cheese fondue with fried pretzel and apple.
Big bite: Country-fried pork chop with cheesy jalapeño grits and red-eye gravy.
Signature: Pickled eggs with Goldfish crackers.
Star sip: Some 40 local craft beers, 30 of which are on tap.

1000 Main St., Ste. 100, Napa, (707) 296-1552, napapalisades.com.

COURTESY OF AMY’S DRIVE THRU

Amy’s Drive Thru

A drive-thru? But this is first-class, locally sourced fast food—and the place is well-appointed, down to its living-plant roof and solar panels. From the creators of Amy’s Kitchen, all the food is vegetarian and available as vegan and/or gluten-free, and most of the fare is made from scratch.
Small bite: Skinny sunflower seed oil–fried fries smothered in tofu chili and cheese.
Big bite: Sweet salad of seasonal lettuces, roasted yellow beets, dried cranberries, candied pecans, and goat cheese, with ranch, balsamic, or raspberry vinaigrette.
Signature: The Amy: double patty of veggies, mushrooms, and grains—topped with double cheese, tomato, onion, Sonoma Brinery pickle, and Fred Sr.’s secret sauce—on a toasted bun.
Star sip: Milkshakes made with Sonoma-sourced dairy.

58 Golf Course Dr. W., Rohnert Park, (707) 755-3629, amysdrivethru.com.

 

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