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.