Foodie Paradise

The last few weeks I have been in food heaven. Dinners at Bistro Jeanty, Cole’s Chop House and Alex Restaurant have all been superb, exceeding my expectations.

Bistro Jeanty would have to be one of my local favorite restaurants. Its location across the street from the tasting room here in Yountville makes it extremely convenient. The food is always great, staff friendly and attentive, and the fact that they do dollar oysters from 3:30 - 6:30 pm always helps. A dish that always stands out in my mind there is their Foie Gras. The fact that California is banning the dish effective July 1st, 2012 only adds to my desire to consume the succulent, lush, mousse over toasted crostinis. Bring on the glass of Cornerstone Oregon Pinot Noir.

Cole's Chop House in Downtown Napa prepares one of the best steaks I’ve had in the Napa Valley, although on my most recent visit I indulged in the roasted New Zealand rack of lamb. Winemaker Jeff Keene was dining in the group that night and he remarked instantly that the aroma from the meat brought him back to his youth. Jim, Cole’s wine director came over to check on us during the course of the meal lamenting that the lamb was his go to dish. Cooked to nothing greater than a perfect medium rare, I indulged in a glass of the Cornerstone Cellars Howell Mountain Cabernet Sauvignon.

Just a few days ago I dined with some friends from Bistro Jeanty at the new Alex Italian Restaurant, located in Rutherford. Nick Ritchie, their current chef, was the former chef at Bottega. I have heard rave reviews about the establishment and felt compelled to give it a go. Ritchie’s approach is to take a more intimate look at the dining experience. His innovative dishes are crafted from start to finish with the idea that only a select few patrons on any given evening will be able to try them. He hit the nail on the head. The octopus salad and pork cheeks were the outliers of the evening. Texturally they were incredible. Octopus is notoriously difficult to prepare as it has a tendency to become rubbery. Fork tender, I was able to enjoy every bite with ease. The pork cheeks were awfully flavorful and would be enjoyed with a glass of Stepping Stone Cab Franc. After trying them I wish more chefs would incorporate them into their menus.

After the last two weeks I’m going to have to cut back. Who am I kidding? Redd Wood just opened up the street. Their pizza wont eat itself. I’m a foodie at heart.  Now to go for a 75 mile bike ride.

Alex Crown