The Restaurant at Meadowood reopens its doors for dinner after completing an extensive kitchen remodel complete with a new Chef's Counter experience, as well as cosmetic renovations to the dining room and bar.
Led by Chef Christopher Kostow, Restaurant Director Nathaniel Dorn and Wine Director Michael Ireland, the new look and feel of The Restaurant is now more closely aligned with their vision as it has evolved during the last three years and exudes the style of the young team at its helm.
A modern, American restaurant, The Restaurant at Meadowood is meant to speak to, and positively impact, the Napa Valley community while delivering a singular, curated experience for every guest.
Re-designed Bar & Dining Room
Using the natural surroundings and local artisans as inspiration, Howard J. Backen, Silvia Nobili and Julie Hawkins of Backen, Gillam & Kroeger Architects worked closely with Dorn to create a more contemporary, handsome, and warm look and feel for both the dining room and bar.
The bar's footprint has been altered with new furniture including wicker and leather chairs and bronze floor lamps.
Decorative mesh iron doors for the bar were designed and fabricated by JJ Forge, a small, family owned business specializing in custom hand-forged iron art.
The 44-seat Dining Room features darker wood; brass and bronze fixtures; custom concrete vases; upholstery in a variety of grey fabric tones and subtle pin striping. Wingback leather chairs custom designed by Dorn create an environment of comfort while enhanced lighting throughout the space places the guests' focus squarely on the food.
Special local artisanal touches include accents of charred Manzanita branches by San Francisco Bay Area artist Rachel Riser; table chargers designed by Nikki Ballere Callnan at her All Media Art/NBC Pottery Studios in Angwin; and artwork from 12 Gallagher Lane's artist Jonah Ward's three series: Wasp Nest, Madrone Bark and his signature, Burnt Wood.
The 3,000-sq ft, completely remodeled kitchen was designed by George Federighi of Federighi Design, Inc in collaboration with Kostow and built by Bob Eberlin and his team at Eberlin Construction.
"A perfect kitchen is one that allows room for creative growth; one that is built with a sense of fluidity in mind. We are never sure where our creative impulses may take us in the years to come, so it was important to ensure that the kitchen could grow and change with us," says Kostow.
The kitchen features Eco Grip flooring, tile walls and recessed lighting for easy cleaning and maintenance; an abundance of counter space; a more exacting control of kitchen temperature; a new coffee and espresso station via Stumptown Coffee Roasters; a Josper coal burning oven; and for guests who wish to experience their dinner in the heart of the action, a Chef's Counter with seating for four.
New Chef's Counter Experience, Menus and Wine Offerings
Guests wishing to enjoy the Chef's Counter menu may dine inside the kitchen as Kostow and his team prepare their dinner as they look on from their seats, an experience consisting of anywhere between 15 and 20 courses.
A version of the Counter Menu may be enjoyed in the main dining room upon request.
For both the Chef's Tasting Menu and the Counter Menu, ingredients will continue to be sourced from both The Napa Valley Reserve Garden, at the entrance to the Meadowood property, and the St. Helena Montessori school garden across the Silverado Trail.
Kostow works closely with both gardeners Gretchen Kimball, Head Gardener of The Napa Valley Reserve and Christine Kim of the Montessori Garden, an alumnus of Love Apple Farms in Santa Cruz, CA.
All dishes will be served on locally sourced pottery and woodwork.
Wine country-based Lynn Mahon has created a series of plates and ceramics; local woodworker Bretton Newsom has designed mignardise boxes out of local walnut especially for The Restaurant.
The overall effect being that each course acts as its own vignette.
Ireland is available to work directly with guests, involving them in the construction of their beverage pairing for the evening.
Meadowood Founding Partner and owner of Harlan Estate, H. William Harlan, has made an exclusive offering for The Restaurant of his 2007 and 2008 vintages of Harlan Estate in half bottles.
In addition, Mr. Harlan continues to support The Restaurant with a deep vertical selection of wines from Harlan Estate and BOND Estates.
His partner in Meadowood, Stan Kroenke, owner of Screaming Eagle, is offering the winery's Sauvignon Blanc, also exclusively to The Restaurant.
Additional Details & Contact Information
The Restaurant at Meadowood is open Monday through Saturday from 5:30 to 10 PM, closed on Sundays.
Chef's Tasting Menu is 8-9 courses for $225 per person, wine pairings are an additional $225 per person.
The Chef's Counter is $500 per person, inclusive of tax and gratuity with the option of an additional wine experience beginning at $350 per person.
Private valet parking will be introduced in the coming months.
For more information about The Restaurant at Meadowood or to secure a reservation, please call (707) 967-1205, visit www.opentable.com or to reserve your space at the Chef's Counter, please contact Maitre d' Zachary Taylor at (707) 967-1712 or email@example.com. The Restaurant's new website will be live in April 2012: www.therestaurantatmeadowood.com.
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