Press
In addition to specialty market Dean and Deluca and Rudd winery, Leslie Rudd owns this restaurant. Designed by renowned San Francisco architect Howard Backen, the space is reminiscent of a farmhouse with an exposed wood ceiling, indoor fireplace, stone patio, and custom built wood-burning oven and rotisserie. Chef Stephen Rogers produces a steakhouse-style menu that includes dry-aged red meats like an 18-ounce bone-in rib eye chop, as well as locally raised lamb and pork. Focusing on robust reds, the lengthy wine list covers most of Napa and the surrounding vineyards.
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
Melbourne claims to be the city with the third largest Greek-speaking population in the world (after Thessalonica and Athens), but it wasn’t until almost two years ago that the first creative modern-Greek restaurant opened here. Chef George Calombaris’s Press Club serves playful takes on Greek staples—for instance, reinventing the doughnut-like <em>loukoumades</em> as a savory snack made with scallops and salmon roe. The restaurant, near Federation Square, is in the former printing room of a majestic landmark building that used to house the <em>Herald Sun</em> and <em>Weekly Times </em> newspapers.
We loved: The deconstructed Greek salad appetizer, which includes a small feta soufflé and a sorbet of kalamata olives.
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere