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.
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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.
Congratulations to Mei Lin, winner of Top Chef Season 12.