With sauce vierge and fresh mixed herbs. $11
L’Ardoise, San Francisco CA
Wow, this appetizer certainly was rich! If I hadn’t looked it up, I would have been certain that the sauce vierge had cream in it. These ravioles simply melted and in your mouth and had a lovely seafood flavor. I’m not sure I could have eaten much more than half the dish though. I needed to save room for my large entree (and alcohol, lol).
Baguette and butter. Complimentary
With basil oil and ciabatta croutons. $4
Tender Greens, San Francisco CA
This is place is great healthy-ish and delicious lunch option in downtown. They have rotating specials that make work week meals interesting. I really liked this tomato soup especially with the basil oil. It certainly looks pretty!
Public artwork across from the Bay Bridge.
With greens. $9
Bouchon Bakery, Yountville CA
A nine dollar quiche that I had to wait 20 minutes for in an uncomfortable, dizzying mad-house? No thank you. I’ve learned my lesson. The quiche was tasty (probably because there was a pound of butter in it) but I couldn’t get over the wait and stress. If you must visit Bouchon Bakery, I would suggest not getting anything that needs to be heated up or prepared in any way. You’ll regret it.
Domaine Chandon entrance.
Romaine hearts, Italian anchovies, brioche croutons, crispy capers, creamy parmesan dressing. Pre fixe dinner $52 each
Ad Hoc, Yountville CA
I really love a well balanced caesar salad, and this one was perfect. The brioche croutons and crispy capers added extra crunch against the delicious dressing, and the robust anchovies added a sporadic zing. Everything tasted so fresh, noms!
Bread and butter. Complimentary
Stags Leap District. $80
Clos Du Val, Napa CA
This winery was pretty good. Our tasting attendant was cool and informative. They have reserved bungalows outside otherwise you have to sit in the common space to relax which is still fairly decent. I really liked this cabernet sauvignon so we bought a bottle to drink outside. Ahhh!
Public artwork in Yountville.
Strawberry-lemongrass Tito’s handmade vodka popsicle in prosecco.
Loopy Doopy Rooftop Bar, New York NY
Corey T.
Homemade walnut baklava, served with vanilla bean gelato. $7
Tarla Mediterranean Grill, Napa CA
Mmm, this was so good! I love baklava and when it’s paired with vanilla gelato, how can you say no?! The crushed pistachios were also a nice touch. Noms!
Vineyard.
Beans, cheese, salsa fresco, guacamole, and sour cream. Happy hour $4
Frida’s Mexican Grill, Napa CA
It was kind of amusing how small this plate was, even for happy hour. It was pretty good though and at least they tried to make it interesting.
Grapevines.
$6.75
Bouchon Bakery, Yountville CA
Ok, this is the stupidest thing I have ever seen. Bouchon Bakery presses the shit out of their croissant sandwiches so you end up with a flat, condensed buttery mess! Isn’t the joy of eating a croissant the ability to appreciate the airy layers and flaky exterior? Well, they’ve decided that eating a hard puck of food is preferable. Fail!
Rock Mushroom Garden, Rich Botto 2010. Yountville Public Art Walk.
Etoile rose. $16
Etoile brut. $14
Domaine Chandon, Yountville CA
I love visiting Domaine Chandon. It’s so pretty there and it’s always fun to taste all the different sparkling wines while relaxing outside. Elena helped us out on our last visit and she rocked it! Can’t wait to go back.
Vintage brut Yountville 2008. $12
Mt. Veeder 2007. $12
40th anniversary cuvee rose. $14
Carneros 2007. $12
The beautiful Domaine Chandon grounds.
Pave chocolate creme brulee and raspberry key lime mousse. Three course dinner prix fixe $35
Cafe Bastille, San Francisco CA
These desserts were decent. They weren’t super fancy or delicious, but they were different enough from each other to hold my interest.
Holocaust Memorial by George Segal, California Palace of the Legion of Honor
Shrimp, celery root, wild mushrooms, hearts of palm, asparagus, lemon caper sauce. $23
Tarla Mediterranean Grill, Napa CA
This dish was very interesting. It was on the acidic side and had a lot of different flavors and textures. My first inclination is to say that it was too busy and too acidic. I wish the scallops were a more prominent flavor, but they kind of got lost amongst everything else.
Olive oil and tapenade with bread. Complimentary
Vittle Monster 