PRESS Restaurant is a modern steakhouse from vintner and restaurateur Leslie Rudd, located in a stunning vineyard setting in St. Helena, California. PRESS celebrates the famous red wines of the Napa Valley with the finest locally sourced foods, prepared with an easy elegance.
Executive Chef, Sharon Li The culinary team at press proudly presents modern steakhouse cuisine with a distinctly Napa Valley flair. In addition to sourcing its dry-aged, USDA prime beef and other proteins from local purveyors, the numerous vegetable-based dishes prominently featured on the menu give press a true sense of place. The cuisine at press, like the wine, is rooted in its terroir, letting the ingredients speak for themselves.
Sustainability in the kitchen at press goes beyond simply sourcing from the best purveyors. While many restaurants tout “nose-to-tail” cooking in an effort to utilize every part of the animal, this philosophy extends to every aspect of the press culinary philosophy. Every ingredient, even the humble onion or bulb of fennel, is considered critically and holistically—those scraps and trimmings that cannot be put to use in the restaurant are recycled and repurposed at Rudd farms, closing the virtuous farm-to-table-to-farm cycle.
In addition to its fresh, elevated take on steakhouse cuisine, press also features a more casual bar menu and a chef’s tasting menu that changes nightly. Perhaps the best showcase of Rudd farms and the local producers press sources from, this unique tasting menu dining experience highlights the boundless creativity of the talented team of chefs and cooks at press. Every member of the culinary team collaborates on and contributes to the tasting menu, making it the most exciting way to experience the press culinary philosophy.
A selection of Prime beef, including Cowboy Rib-eye & Filet Mignon, is procured from legendary Bay Area butcher Bryan Flannery. The restaurant's free-range poultry from the Sonoma Coast are cooked to perfection. All steaks, chops, and poultry are cooked over cherry and almond wood, on a custom-built open fire grill and rotisserie.
What cannot be culled from Rudd Farm is sourced from neighboring farmers, markets, and purveyors, ensuring the freshest selection of locally grown fruits and vegetables. Family-style sides are classic and comforting while house-made dessert selections include a Scharffen Berger chocolate soufflé for two, homemade ice creams and sorbets, and local artisanal cheese.
Prior to joining the PRESS team, Spencer Weiss served as General Manager of the much-loved and critically acclaimed restaurant ROUGE TOMATE in New York. Spencer, originally a business management consultant, found his true calling for hospitality moonlighting as a bartender in New York’s West Village. Originally from New York, it was the lure of wine country and a passion for fresh, local ingredients that brought him across country to PRESS to be the current GM.
The stunning wine cellar was designed by renowned architect Howard Backen and can house up to 10,000 bottles. Sommelier team Scott Brenner and Kelli White curated the all-Napa wine collection, one of the largest restaurant collections of Napa wines anywhere. The restaurant offers indoor and outdoor seating with large fireplaces and a handcrafted walnut bar.