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The owners have forged relationships with 25 small-batch wineries and put an emphasis on education: servings come by the taste (two ounces), glass, and half-carafe. Each pour is accompanied by a handout detailing the wine’s makeup and producer, with space for notes. The modern interior winks at wine making: cork walls, rough-edged oak tables, a booth upholstered in burgundy red. Chef Ross Kilkenny, who trained at New York’s River Café, prepares simple small plates (local cheeses, calamari with lemon-infused olive oil) that stand up to the wines. Unwind with wild-boar gnocchi and a glass of small-batch Chard from Calistoga Cellars.
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Last updated April 2007 lastArticle = 4/2007 and lastAward =
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