Press
Saint Helena, USA
⭐1 Star
The Experience
From Michelin Guide
With a bucolic location off Highway 29, Press enchants with a fireplace and lofty ceilings, and the well-to-do crowd marvels at the decorative ceramic clock sourced from a bygone NY train station. This modern American dining room exudes all the Wine Country vibes, and just so happens to boast the largest collection of Napa wines in the world. Chef Philip Tessier is equally inspired by the location, delivering contemporary, Californian dishes such as Kusshi oysters with whipped horseradish; citrus-cured snapper with yuzu curd; and white truffle risotto that is simply sophisticated. A flawlessly smooth quenelle of chestnut-cognac ice cream sitting over a cloud-like mound of coconut flavored whipped cream is just one of the memorable desserts.
Unique Things
From Visitor Experiences
1. Emphasis on Prime, Dry-Aged Steaks as Artful Creations
Press Restaurant uniquely highlights prime, dry-aged steaks as the centerpiece of its menu, treating each dish as a work of art that showcases the rich flavors of the Napa Valley region.
2. Extensive Selection of Locally Sourced Napa Valley Wines
The restaurant offers an impressive wine list that features not only well-known Napa Valley wines but also hidden gems from prestigious local vineyards, emphasizing a deep connection to the region’s viticulture.
3. Combination of Michelin-Starred Excellence with an Inviting, Modern Ambiance
Press balances world-class, sophisticated American cuisine with an elegant yet relaxed atmosphere, creating a dining experience that is both high-end and approachable for locals, winemakers, and visitors alike.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Press in Saint Helena highlight the best of Napa Valley's local and seasonal bounty, often sourced from their own farm. Here are 3-5 key ingredients and their significance or use in signature dishes:
Squash Blossoms: Grown on their own farm with help from celebrity farmer Peter Jacobsen, squash blossoms are used in the ricotta gnudi dish. This dish features steamed ricotta dumplings served in a clarified tomato consommé, evoking a nostalgic "ratatouille moment" reminiscent of a refined tomato soup experience.
Ricotta: Central to the ricotta gnudi, ricotta is crafted into delicate dumplings that showcase the restaurant's finesse and connection to seasonal produce.
Clarified Tomato Consommé: This refined tomato broth accompanies the ricotta gnudi, enhancing the dish with a bright, clean tomato flavor that ties into the Napa Valley's fresh produce theme.
Tiny Strawberries and Pea Tendrils: These are among the specialty crops grown on Press's own farm, emphasizing their commitment to hyper-local, fresh ingredients that appear in various seasonal dishes.
Homegrown Herbs (e.g., Blossoming Chives): Used to add fresh, aromatic notes to dishes, these herbs reflect the restaurant's dedication to showcasing Napa Valley's terroir and the culinary team's global inspiration rooted in local style.
Overall, Press's signature ingredients are deeply tied to their farm-to-table philosophy, focusing on fresh, local, and seasonal elements that celebrate Napa Valley's agricultural heritage and elevate classic flavors in innovative presentations.