PRESS Restaurant
New American restaurant · Napa County ·
Michelin-starred dining with world's largest Napa wine collection
Michelin-starred dining with world's largest Napa wine collection
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"Press is known for being home to one of the largest Napa Valley wine collections in the area, but the food under chef Philip Tessier is just as noteworthy with its hyperfocus on highlighting local purveyors from wine glass to plate. (1 star)" - Eater Staff
"Micheline-starred Press has been a Napa Valley fine dining staple for nearly 20 years, best known for its meticulously sourced cuts of aged beef that pair well with big Napa cabs and black truffle hash browns. Miraculously, chef Philip Tessier (an alum of Le Bernardin, Per Se, and French Laundry) has raised the bar even higher. Whatever you do, don’t sleep on the ricotta gnudi or sweet and sour pig ears for apps. Press also has one of the best and most comprehensive Napa Valley-exclusive wine lists around, with more than 1,800 selections. Reservations are available via OpenTable." - Flora Tsapovsky
"A modern American dining room in Wine Country with the largest collection of Napa wines." - Michael He
"Chef Philip Tessier and owner Samantha Rudd (of Rudd Oakville Estate) reinvented Press, a former steakhouse, into one of the most acclaimed restaurants in Napa. Not only does it have a Michelin star, it boasts an 11,000-bottle wine collection — the largest collection of Napa wines in the world. The wine list is a compendium of Napa’s history — with selections of cabernet sauvignon dating back to the ’30s. So, if you want to get a taste of the full breadth of what Napa offers, there’s no better place. As an alum of Le Bernardin, Per Se, and The French Laundry, as well as the first-ever American podium-placer at the Bocuse d’Or, chef Tessier has devoted his life to the art of making great food. If Press’ seven-course tasting menu ($225) is a bit out of your price range, some of their tasting menu dishes are also offered a la carte, like the oxheart carrot with scallop xo sauce or the ricotta gnudo with guanciale and vin jaune." - Lee Musho