When I go out for a meal for a work function, I know I’m going to eat well. A few weeks ago, we had an overnight sales summit at Solage in Calistoga (review to come) and I had the privilege to dine at Press. Dedicated to supporting local farmers and using organic ingredients, this high-end restaurant celebrates the freshness of their food by refusing to use sauces and heavy seasonings. The quality of their ingredients is so fresh, it doesn’t need any additives for it to taste amazing.
Our party of 30 sat on the outside patio decorated in white Christmas lights, white table cloths and a large fireplace in the center of our 2 tables. The atmosphere was almost fairytale-like – absolutely beautiful.
To be honest, I didn’t get much of a feel for the service. The menu was set and the only interaction I had with our waiter was when he took my order.
Our EVP of Sales selected the menu and he definitely was not shy. We had about 6 different appetizers and sides to go along with our entrées. I’ll go through the most memorable below
Chopped Salad – This was the best chopped salad I ever had. The greens were fresh and well seasoned and the quality of their bleu cheese blew me out of the water.
Dry-Aged “Cowboy” Bone-In Rib Eye, Flannery Private Reserve – I just checked the online menu and this 20oz. steak is $49. I can’t believe I ate only half and left the rest at the table! This was the most expensive steak I’ve ever had and you can definitely tell the difference between this and a $20 steak. The grass-fed beef was aged for 28 days for supreme marbeling. The massive steak was so tender, my knife cut though it like butter.
Truffle Mac ‘n Cheese – Again, another favorite of mine. Press takes the average mac ‘n cheese to a whole ‘nother level with a shaved truffle and crispy panko crust. I was bummed that I had to share this with others at my table.
Broccolini – Wow, I never thought that I’d love broccoli this much. The green veggie was perfectly al dentè. Staying true to their food philosophy, the broccolini was completely naked so that the devourer can taste the pure freshness of the vegetable.
Strawberry Shortcake – I was 110% full before I got to this dish, but I managed to squeeze most of it in. Although very tasty, it was not the best I’ve had. This strawberry shortcake is made with freshly baked scones, strawberries and home made whipped cream. Bake Sale Betty’s beats this one out of the water.
The restaurant is so beautiful, I’d say it’s an ideal location for a wedding reception or a special date (hint, hint, K). If I could every afford to come back here again, I’d come in a heartbeat.