Clementine Yountville

Chase Mustard-Crusted Lamb With a Margarita on Clementine’s Sprawling Yountville Patio | Eater SF

"A new Yountville restaurant from chef Rebecca Weitzman, this mostly outdoor, group-friendly spot leans into hyper-seasonal, locally sourced cooking and sun-ready drinks on an expansive patio shaded by umbrellas and olive trees. A wood-fired grill anchors the menu with a boneless half-chicken from Mary’s Chickens with pine-nut romesco, mustard-crusted lamb with an herb and cherry tomato salad, and wood-grilled octopus paired with artichokes three ways (silky puree, braise, and flash-fried petals). A stone deck oven turns out flatbreads layered with peak produce, like stracciatella and nectarine with smoked prosciutto or zucchini flowers with black truffle burrata, alongside salads, grilled or fresh oysters, and sides ranging from french fries to a local-veg pickle plate. The bar skews bright and breezy with a trio of Aperol spritzes (including the Aperol Betty with grapefruit, orange, and sauvignon blanc), a nonalcoholic Clementine Tonic with basil-thyme syrup and Seedlip Garden 108, and the Clementine Margarita that blends reposado tequila with clementine marmalade, dry cacao, and lemon; house limoncello is already in the works, and a Napa-leaning wine list pairs with the restaurant’s Mediterranean influences. Dessert runs through an Italian gelato machine with seasonal flavors like local honey with lavender grown on the property and a rosemary-clementine sorbet, with a regular vegan option. Service and food aim to be refined yet relaxed—“fine, but not fussy”—with hours Wednesday–Sunday (lunch noon–3 p.m., happy hour 3–5 p.m., dinner 5–9 p.m.) and reservations on OpenTable." - Dianne de Guzman