"John Ash & Co. has been serving bowls of Estate winter squash and curry soup, and beef tenderloin with mushrooms a la crème since 1980. Much of the produce, fruit, and herbs come from the gardens onsite (the restaurant is on the grounds of the Vintner’s Resort) and the kitchen leans into French technique, a reminder that butter is a verb and chocolate cremeaux is what we should all eat for dessert. Enjoy a classic Bee’s Knees cocktail in the adjoining bar, The Front Room. It’s suitably dark and as classic as Santa Rosa gets." - Christina Mueller
Jesse Cudworth
