Just last week The Cork Board team headed up valley for an exciting evening of food, wine and fun. You see, we were in a celebratory kind of mood as it was our three year wedding anniversary, so we decided to treat ourselves to some fine Napa Valley dining. As the first drops of rain began to descend upon the valley, we scooted up Silverado Trail and watched the last bit of daylight slip away. Once in St. Helena, we turned right off the Trail onto a small lane and wound our way through a set of vineyards and past several rows of olive trees as we made our way to Meadowood.
Tucked back in a tree-filled area on the eastern side of the valley, Meadowood is know for being a quiet, secluded luxury resort with all the amenities. Among them, an amazing restaurant featuring dishes made with local ingredients by Chef Joseph Humphrey and a wine list of some 800 wines. That’s where we were headed.
Now we were out for fun, not work, so we’re not going to publish our typical style review of the Meadowood dining experience here. We will say that the restaurant lived up to the hype. The service was impeccable, the dining room was cozy and relaxed despite being quite busy, and the food and wine were, shall we say, amazing. The menu is super flexible, with multiple a la carte and prix fixe options available and the ability to mix and match as you see fit. Our favorite dishes were the Point Reyes grass fed beef with spiced avocado mousseline and smoked grape gastrique (from the Chef’s Tasting Menu) and the hand-harvested sea scallop (from the ‘Exotics’ Menu), which is roasted in its shell and served with scallop “tripe,” geoduck clam and periwinkles. Yum!
So for us, it comes as no surprise that today Esquire Magazine has named The Restaurant at Meadowood to its list of ‘Best New Restaurants 2007′. Here’s an excerpt from the write-up:
The genteel but casual dining room is full of soft light and muted colors harmonized with the greenery outside and draws on local ingredients and every winery in the valley. Devil’s Gulch Ranch pork comes with heirloom squash, chanterelles, and a whiff of cardamom. Sonoma-coast lamb leg and chop are roasted pink, accompanied by cannelloni with braised shoulder meat. Half Moon Bay petrale sole gets a benediction of garlic-and-saffron sauce, and the sweetest St. Helena plums are made into a soufflÃƒÂ© with kaffir-lime ice cream.