Turning Tables: Napa’s Press Restaurant Names New Wine Director


Wine Spectator Most effective of Award of Excellence winner Push Restaurant in St. Helena, Calif., has a new wine director. Following stints at renowned places like Grand Award winners Gary Danko and the French Laundry, Vincent Morrow will now oversee the checklist at the Napa restaurant, which promises the largest […]

Wine Spectator Most effective of Award of Excellence winner Push Restaurant in St. Helena, Calif., has a new wine director. Following stints at renowned places like Grand Award winners Gary Danko and the French Laundry, Vincent Morrow will now oversee the checklist at the Napa restaurant, which promises the largest assortment of Napa Valley wines in the world.

“I feel additional humbled than anything else,” Morrow instructed Wine Spectator. “[Napa] is still very considerably a farming group … and I genuinely tread very carefully with having above the wine list.”

Whilst he’s seeking forward to contributing to the method, Morrow stresses that he’ll keep true to the eyesight of the restaurant’s founder, late vintner Leslie Rudd, as nicely as his daughter and present proprietor, Samantha Rudd. “It’s constantly been what Leslie experienced in brain: Put individuals a few things—the food stuff, the people, the wine—on a pedestal.”

To that end, he’ll be trying to keep the wine checklist Napa-exceptional. Morrow states this is the “magic” that sets Push aside from other earth-class wine places to eat. He thinks of the checklist as a museum honoring Napa’s winemaking background. “It’s quite timeless in a feeling, and not a lot of dining places get the option to be timeless.”

 Press Restaurant wine director Vincent Morrow

Honoring the legacy of Press’ founder and the wine history of Napa are major priorities for wine director Vincent Morrow. (Courtesy of Push Restaurant)

Obviously, this indicates presenting a lot of Cabernet Sauvignons, highlighting the more mature wines and groundbreaking producers that assisted type the foundation of what the valley is currently. “I consider any individual can produce a Napa wine checklist that has all the very allotted things as extensive as you have more than enough money, but to really make the story into it and tastefully glimpse for older vintages and terrific producers, I imagine that is more of a obstacle, and that’s what’s fascinating for me.”

He’ll also be highlighting other grapes that have been portion of Napa’s heritage before Cabernet turned the dominant variety—grapes like Charbono, Riesling, Petite Sirah and Zinfandel. Morrow suggests he may increase the 1,800-label checklist to more than 2,000, but his first precedence is arranging the cellar and operating by way of some stock which is built up all through the pandemic.

Delicacies will also participate in a role in Morrow’s shaping of the software. Toward the commencing of its a lot more than 15 a long time in small business, Push was generally a chop property with substantial steaks and hearty sides. But much more recently, the concentrate has been championing seasonal Napa deliver as the centerpiece of chef-husband or wife Philip Tessier’s dishes. “So we could have scallops from Hokkaido in Japan [on the menu] suitable now, but it is not about the scallops, it’s about the fennel and the satsuma mandarins that are in season in just Napa,” Morrow said. “That’s what we’re trying to showcase the scallops just transpire to be a fantastic enhance for it.” This makes additional prospects for friends to discover wines further than Cabernet.

At the same time, there are loads of pink-meat selections for suffering from the traditional pairing, like A5 Wagyu and New York strip aged for 35 days. “Then you can truly dig deep into some of these wineries with stories from the ’60s and ’70s and ’80s, and who was generating the wine at the time,” Morrow mentioned. “That’s the enjoyable element.”—Julie Harans

BLVD Chicago Group Launches Italian-Croatian Spot with Chef Joe Flamm

 Chef Joe Flamm in his apron

In Chicago’s Fulton Market, Rose Mary is chef Joe Flamm’s very first cafe opening. (Courtesy of Rose Mary)

Chef Joe Flamm and the proprietors of Award of Excellence winner BLVD Chicago are bringing a new restaurant to the Windy Metropolis: Rose Mary. This is Flamm’s initial cafe, and his most recent undertaking because winning Bravo’s Top rated Chef in 2018 and leaving Most effective of Award of Excellence winner Spiaggia. “Rose Mary is the end result of every thing I have done with my profession,” Flamm informed Wine Spectator by using electronic mail.

Opening April 20 in Chicago’s Fulton Current market, Rose Mary is influenced by Flamm’s Italian track record and his journeys alongside Croatia’s Adriatic coast with his spouse, Hillary, who is from Croatia. The wine record follows fit and is packed with Croatian, Italian and Slovenian picks. Overseen by wine director Sarah Traynor, it totals about 150 labels, but there are options to increase the plan toward its 300-assortment capacity. The concentrate is on smaller and lesser-acknowledged wineries training sustainable, natural and organic and biodynamic procedures, which is established to give Rose Mary’s wine system extra of a “wine-bar feel” than the additional basic alternatives at Spiaggia and BLVD.

Flamm’s menu fuses Italian and Croatian influences to offer you what he refers to as “Adriatic drinking food.” Dishes involve rosewater fritule (a Croatian fritter), pork ribs pampanella, pinzimonio salad and branzino paprikás. There will be numerous pastas and risottos, as perfectly as seafood and meat grilled above Rose Mary’s 8-foot charcoal hearth. Pastry chef Hillary Grossman will craft the sweeter fare, and attendees can love these dishes in Rose Mary’s dining home or on its patio. “It’s the foodstuff you discover at lively restaurants and taverns on the facet of the road in countries along the Adriatic,” Flamm claimed. “Somewhere which is informal and pleasurable, with food stuff which is vibrant, daring, super flavorful.”

Rose Mary is of training course named for the herb rosemary, which grows along equally the Italian and Croatian coastlines. It is also a tribute to Flamm’s grandmother Mary Rose and his other grandmother Mary, who motivated the chef’s early passion for Italian cooking.

The space takes aesthetic cues from the Croatian coast, featuring whitewashed brick partitions with accents of red clay and blue tile, and plants that allude to the Adriatic’s flora. “[Rose Mary is] a marriage of who I am, what I have realized, and the individual I have constructed a daily life and a spouse and children with,” Flamm mentioned.—Collin Dreizen

Wolfgang Puck Debuts Two Restaurants at New Los Angeles Resort

 Merois dining room interior

Merois is at this time only open to company and citizens of the Pendry West Hollywood, as very well as its social-club customers, but the restaurant will open up to the public in a make any difference of weeks. (Christian Horan for Pendry West Hollywood)

On April 2, chef Wolfgang Puck premiered two dining establishments at the new Pendry West Hollywood luxurious resort in Los Angeles: Merois and Ospero. The venues join Puck’s noteworthy portfolio that includes Spago’s Grand Award–winning locale in Beverly Hills, his initial restaurant, and its Greatest of Award of Excellence–winning locale in Las Vegas. The openings had been slated for before this 12 months, but delayed by the coronavirus pandemic.

Ospero is a French- and Italian-influenced eatery, although Merois brings together Asian flavors with California components and French methods in a wonderful-dining, rooftop environment. “Los Angeles, more specifically Sunset Boulevard, is where by it all started off, and Wolfgang needed to carry us back,” said the restaurants’ general supervisor (and Puck’s son), Byron Puck. “And we are undertaking it with a model that has similar creative imagination, mentality, design and style and in general outlook on hospitality.”

Byron oversees the restaurants’ wine lists with the Wolfgang Puck Good Dining Team beverage team. At Ospero, he suggests the wine plan reflects the menu’s “fusion concerning a French bistro and an Italian trattoria.” The 100-variety listing is loaded with Champagne and Burgundy, with supplemental picks from Spain’s Rioja and France’s Châteauneuf-du-Pâpe. There’s also Barolo, Barbaresco and Tuscan labels, from leading Italian wineries like Ornellaia and Tenuta San Guido.

The more casual strategy, Ospero has a solar-crammed room with ground-to-ceiling home windows and café-design seating, as well as a few significant-top tables. The menu attributes pizzas from a wooden-fired oven and dishes like rigatoni with spicy turkey Bolognese, ricotta gnocchi, roasted branzino, prosciutto panini and burrata with heirloom tomatoes. Mark Andelbradt is the govt chef at each places to eat, next his foremost position at Spago Las Vegas.

Merois’ 450-label variety is equally eclectic, but more suited to the menu’s selection of Asian flavors. “I are likely to go very hefty on the superior-acid white wines,” Byron stated. This features white Burgundies, Rieslings and other German and Austrian wines.

Andelbradt attracts on Japanese and Southeast Asian influences, for a menu that incorporates dishes like Peking duck, seared Maine scallops, grilled octopus and vegan sushi. For now, Merois is only accessible to Pendry’s friends and people, and to users of The Britely social club. It’s predicted to open to the public in about a month.

“We want to supply a enjoyable knowledge with out the expense of taste, flavor and presentation,” Byron says of both equally places to eat. “We want to build an surroundings for folks to occur together yet again and delight in on their own though also preserving a sure stage of excellence.”—C.D.

Goodnight Hospitality Opens Cafe Aspect of March Lounge

 Overhead shot of caviar service at March

March’s caviar company includes accompaniments like spiced egg yolk, cauliflower crème and rose labneh. (Julie Soefer Pictures)

Late past yr, Goodnight Hospitality debuted the lounge part of its Houston good-dining idea, March, serving a prix-fixe wine-and-food practical experience ahead of the full opening. Now the team powering Award of Excellence winner Rosie Cannonball has unveiled the relaxation of the restaurant, showcasing a regionally centered menu and a sturdy wine list.

In the artwork-crammed eating home, guests can decide on both a six- or 9-course tasting menu with an evolving geographic concept. Chef-husband or wife Felipe Riccio’s very first menu explores Maghreb, the northwest region of Africa, with dishes like tuna ventresca, a “fifth-quarter tagine” using lesser-utilised cuts of meat and a dessert of heirloom turmeric and honey.

The 1,400-selection wine list was crafted by Goodnight Hospitality companion June Rodil in collaboration with March’s normal manager and beverage director, Mark Sayre. The software displays impressive depth, with intensive verticals of grower Champagne, Napa Cabernet Sauvignon and crimson Burgundy. Those people picks are rounded out by observed choices from South Africa, Germany and Italy.

Each menus are accessible with conventional or premier wine pairings, priced at $65 and $125, respectively, for the 6-class menu, and $85 and $185 for the 9-class possibility.—Taylor McBride

Hold up with the most up-to-date restaurant information from our award winners: Subscribe to our free Personal Guidebook to Dining e-newsletter, and stick to us on Twitter at @WSRestoAwards and on Instagram at @wsrestaurantawards.

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