Chef Chris Cosentino and Oliver Wharton (Cockscomb, San Francisco; Jackrabbit, Portland) debut Acacia House at the new Las Alcobas, A Luxury Collection Hotel, Napa Valley [1915 Main Street, St. Helena, California, 94574]. Las Alcobas Napa Valley is a co-development between Las Alcobas Hotels and Resorts group founder and CEO Samuel Leizorek and Managing Principals Guneet Bajwa and Sushil Patel of Presidio Companies. A seamless merge of each team's philosophy and hospitality style, Acacia House at Las Alcobas will provide an inventive approach to relaxed Napa Valley fare.
"When we were considering our partner for the restaurant and larger food & beverage program at Las Alcobas Napa Valley, we looked for a team that could capture the natural, intuitive experience at our Mexico City property while introducing some fresh elements," says Samuel Leizorek. "We found just that with Chris Cosentino and Oliver Wharton who have helped create a restaurant with food that is confident and energetic along with a poised service style." Guneet Bajwa and Sushil Patel add, "The idea behind Las Alcobas was to create a restaurant that's just as much for the community as it is for hotel guests and we think the design of the space as a home reflects that. We want to embrace the warm, convivial spirit of a bygone era where people lingered on the porch before and after a great meal but also showcase the present with a renowned chef at the helm."
Cosentino and Wharton jointly state, "We are thrilled to partner with the Las Alcobas brand where personalized service, discreetly modernized design, and intimate ambiance are key ingredients of the experience. Our mutual styles bridge the classical decadence of the region and the progressive, diverse flavors diners crave from a restaurant that is as exacting as it is exciting."
At Acacia House, Cosentino and Wharton take the prevailing seasonal sensibility of California's wine country, and offer familiar dishes with a refreshing twist of refinement that showcase Cosentino's signature brand of bold and balanced flavors. Menu highlights from the breakfast, lunch, and dinner menus include:
Croissant Milk Toast, croissant bread pudding French toast, vanilla, & whipped mascarpone
Local Radishes, sea urchin, butter, & local sea vegetables
Lobster Submarine, pancetta, avocado, sundried tomato jam, arugula, lobster roe aioli & torpedo roll
Napa Valley Lamb Tartare, green harissa, mint, & chickpea cracker
Iberico de Bellota, caramelized onion popover
Asparagus a la Plancha, almond-serrano streusel, white gazpacho, & watercress
Klingeman Farms Pork Schnitzel, snap peas, caviar ranch dressing
Cosentino and Wharton oversee the complete food and beverage components at Las Alcobas Napa Valley, including an on-site artisan bread program, with a focus on sprouted grains sourced from organic growers; breakfast, pool, lounge, and room service; banquets and catering; picnic baskets, featuring time-honored favorites like cold fried chicken; and musette bags for cyclists.
To complement the restaurant's fare, the Acacia House bar program serves a selection of well-balanced cocktails, from timeless classics like Cosentino's favorite Negroni and house Bloody Mary or Maria— garnished with herbs from the garden, jalapeño, & bacon - to seasonally-inclined Bellinis, including the Summer's White Peach and Autumn Roasted Apple. A nod to the Las Alcobas flagship property in Mexico City, the signature Margarita will also be featured as part of the inspired cocktail offerings. In addition, the restaurant boasts a curated selection of craft beers, including a house beer brewed on site.
Honoring Acacia House's location within Napa Valley's lauded wine country, the wine program juxtaposes the best and most unique of the regional wines complemented with some European accents, providing guests with the opportunity to explore and select the perfect fit for any occasion. The Acacia House wine list highlights organic and biodynamic producers, as well as those with charity components integral to the surrounding community.
Set in a historic property dating back to 1907, Acacia House— the building's original name—reflects the rustic and convivial atmosphere of the former inn, updated with modern and welcoming elements from celebrated design team Yabu Pushelberg. Deep blue plaster walls with high stone baseboards are lined with pantry shelves and a collection of handcrafted plates, art, bronze-framed mirrors and vintage artifacts across the 50-seat space. Casually refined furnishings upholstered in grey tones include two wing-backed banquettes which flank an open-hearth fire-place at one end of the dining room. Windows covered with simple, pleated café curtains and wood beamed ceilings add warmth and texture to the room.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.