French Blue, a formidable neighborhood restaurant in St. Helena with big-guns talents behind it.
The concept is simple: farm-to-table American small and large plates, but said produce is sourced largely from the organic Rudd Farms, whose owner (winemaker and Press proprietor Leslie Rudd) happens to be a partner, and the mid-priced eats are cooked in a wood-burning stove by Philip Wang, who happens to be a former Jardinière and Daniel cook. As for drinks, there's an all-Napa wine list, plus craft beers and cocktails.
It's all served in a fireplace-equipped setting designed by starchitect Howard Backen, who happens to run his firm out of an office in back of the building. Veteran restaurateur Stanley Morris (formerly of Stars) oversees it all.
For now, French Blue is open for dinner (walk-ins only), but the plan is that it will expand to be an all-day affair. Lunch will start June 4 with breakfast service added in on June 13.
Check out the opening dinner menu, which includes the likes of housemade fresh farmers cheese with minted pea, Cowgirl Mt. Tam omelet with king trumpets and grass-fed hangar steak with chimichurri, all priced under $20.
1429 Main St., St. Helena, 707-968-9290