Matt Spector is the adventurous chef who owns this beautiful restaurant in Calistoga. His wife makes the sweets and He prepares the most delicious tapa-size plates with the great natural resources of the Napa and Sonoma counties.
Asia, USA and Europe come together in simple and exciting dishes that seem to defy the laws of the gods of the flavors and textures. Foiegras cooked in the wood-fire oven, turned into a dessert-like savory dish served with homemade cornbread and blueberry compot. The menu changes every day depending on the quality of available ingredients (that alone is a guarantee for a worthwhile meal)
How about the lambs tongue reuben? A miniature of the original reuben with all the traditional fixings, the result is the essence of the reuben that you will have in New York.
The Lardens (fatty bacon strips) was crispy and dusted in flour on a watermelon and cucumber salad and chinese Hoison sauce.
Textures complimented the risky but successful creations.
The mascapone cheese cake was refreshing and let you taste the cheese instead of a weird processed block of yellow oversweetened cake.
The staff was very nice and we had a chance to chat with Mr. Spector and his right hand man Gregg. We went every night we were in town, and we will come back
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