PRESS Restaurant

The culinary journey of a Chef is filled with unique life lessons, amazing mentors, dedication to excellence, and a passion for pushing the boundaries. Our Executive Chef Philip Tessier has an incredible background, and we're going to do our best to share highlights of his culinary path in the coming weeks that show how he got to where his is today. Oftentimes, Chefs become known for specialties that have be perfected over time, but always have roots earlier in their career. Chef Tessier first learned how to perfectly make Ricotta Gnudi while Per Se. Now refined with our own PRESS spin by Sous Chef Aaron Marthaler, the Ricotta Gnudi is now a staple of the menu, always with a seasonal twist. Currently served with Squash Blossoms, Parmesan Consommé, and Fig Leaf Oil. You won't regret ordering these "Little Pillows of Pleasure"!

It’s rare for a restaurant to take sides in the Super Bowl, but when your Chef de Cuisine is a die-hard Kansas City Chiefs fan from Kansas City, a line has to be drawn. And let’s be honest, Tampa Bay doesn’t exactly have a BBQ style named after it, so a decision was made (we promise Bucs fans, it tastes just as delicious if you’re not rooting for the Chiefs)! We’re proud to present this authentic Kansas City BBQ menu featuring Chef de Cuisine Darryl Bell's own Stateline Road ...BBQ Sauce. MENU Smoked Housemade Sausage PRESS Fermented Pepper Hot Wings Stateline Road Burnt Ends Stateline Road BBQ Sauce Chips and Guacamole Chocolate Chip Cookies For pickup only on Sunday, February 7th, 12 pm - 1:30 pm. Limited quantities available - order here: https://www.pressnapavalley.com//ultimate-kansas-city-sup/. See more

Dear Last-Minute Shoppers, We heard you loud and clear (thank you for all the emails and DMs), so we've pre-ordered extra supplies to give you all one extra day to get your orders in. We will be able to turn-around your Christmas Réveillon Celebratory dinner within a few hours, so please place your order by Wednesday, December 23rd at 12pm for pickup that evening using the shop link in our profile! Warm holiday wishes,... Your Team at PRESS See more

With a shutdown looming for the last few weeks, we had hoped that we could remain open to our community just a little bit longer. Today we found out that this Thursday, December 17th, will be our last outdoor service of 2020, when we transition exclusively to nightly curbside pickup again. We look forward to seeing you tonight and Thursday evening to spend our last couple nights together at the restaurant in 2020. In the meantime, we're excited to share our celebratory holiday menus with our Christmas Réveillon feast, New Year's Eve Party Pack, and other treats in our Holiday Shop. Cheers to a brighter (and more open) 2021!

The Christmas Countdown has begun with only 10 days left (and if you're asking yourself how this is possible, you're not the only one) to finish all your holiday shopping! For the first time ever, our team has carefully curated a unique selection of decadent holiday treats including Fresh Truffles, Foie Gras Terrines, Caviar, Flannery Beef, Cocktails-to-Go, Build-Your-Own Gingerbread Kits, Hot Sauce, BBQ Kits, Award-Winning Books, and more! All items are available for p...ick-up at PRESS with pre-order on the site. Spread the cheer this year by perusing our Holiday Shop. Ho Ho Ho! Visit Our Holiday Shop: https://www.pressnapavalley.com/store/

We're excited to announce our first (of what we hope to be many) PRESS Christmas Reveillon Menu! Based on traditional French Christmas Eve dinner, this celebratory menu can be enjoyed for Christmas Eve or Christmas Day. For takeout only at $125 per person (must order in multiples of 4). Reheat instructions included. MENU... Terrine de Saumon Fume Smoked Salmon Terrine with caviar, add $50 per person Crabe en Croute aux Truffes Noires Dungeness Crab, Black Truffle Cream, Puff Pastry Chapon Rotie, Farcie aux Chataignes et Cuisses Confit Roasted Capon, Chestnut Stuffing, Foie Gras Jus Or Cote de Boeuf Rotie Dry Aged Prime Rib, Shallot Crust, Natural Jus add $25 per person Served with Salt-Baked Oxheart Carrot, Potato Gratin Brie de Meaux Warm Persimmon Cake, Poached Pear Omelette Norvegienne Baked Alaska, Peppermint Ice Cream, Devil’s Food Cake ~ Build-Your-Own Gingerbread House Kit -Gingerbread, baked and cut for house. -Artisan candies and finishing pieces for house. -Icing kit. add $50 *Pickup on Wednesday, December 23rd, 3:00 pm - 8:00 pm. Order here: https://www.pressnapavalley.com/s/product/christmas-dinner/.

As the nights get long and the days get short, we decided to shake things up a bit with our PRESS Heritage Series! We're proud to have members on our team with diverse backgrounds, so we will be featuring a specialty menu each week (Thursday - Sunday) inspired by the heritage of our team members, starting with El Salvador. Designed by Pastry Chef Ivan Marquez and Chef de Partie Marcus Osario, this El Salvador inspired menu includes a few favorite dishes that this team grew ...up eating, with a PRESS twist for good measure. Enjoy this delicious dinner to-go from Thursday - Sunday using the link in our bio to order online, or enjoy this menu for lunch at the restaurant Friday, Saturday and Sunday. We look forward to sharing the heritage of our team with you in the coming months, and sharing more details about these dishes and their background in the coming days. MENU - Panes con Pavo: Braised Salvadoran Turkey, Fermented Cortido, Watercress, Ashley’s French Bread - Yucca Frita: Fried Yucca, Charred Serrano/Garlic Aioli, Charred Purple Cabbage, Salsa Roja - Dulce de Camote: Vanilla Ice Cream, Piloncillo, Red Skin Sweet Potato, Tortilla Streusel - Horchata Salvadorena: Roasted Barley and Nuts, Basmati Rice Order Now: https://www.pressnapavalley.com/online-ord//order-settings.

Tonight will be our last indoor dinner service as we transition exclusively to outdoor dining in our covered courtyard starting tomorrow, November 18th. We're thankful to have a covered patio as we begin to receive much needed rains to rejuvenate our soils and allow the vineyards to rest before the new growing season begins. Our cozy courtyard (with lovely space heaters) is a beautiful way to enjoy the crisp fall evenings alongside our all Napa Valley wine list. Thru T...hursday, come and enjoy our celebratory Napaulee harvest menu! Featured here: Liberty Farms Roasted Duck, Confit Leg, Glazed Chestnuts, Hosui Pears, Duck Jus See more

After being closed for an entire week, we're excited to welcome guests back into the restaurant starting tonight, October 6th! We've been busy making meals for the Salvation Army and First Responders while the restaurant has been closed, and we will continue to do so as long as needed. We love to share the bounty the Napa Valley has to offer, featuring the farmers, purveyors, and wineries that surround us. We look forward to seeing you soon.... by Unlikely Collaborator John Troxell See more

PRESS will be closed tonight, Monday, September 28th, due to the fires in the surrounding area. Thank you all for the outpouring of support in these times, and we will get through this together. We will continue to monitor conditions and make decisions on a daily basis - stay safe, everyone . . . by Unlikely Collaborator John Troxell.

Our Ricotta Gnudi with squash blossom and Parmesan consomme is a seasonal favorite on our menu. Thanks to Unlikely Collaborator John Troxell, we were able to capture the steps to making these delicate Italian-inspired dumplings. . . by Unlikely Collaborator John Troxell