On our last night in napa my husband and I ate at Press. Our server Gregg was wonderful. Helpful, funny, generous, and just plain awesome. The atmosphere was upscale yet relaxed. Everything we ordered was perfect. We will definitely return! Â My husband rated this his all time favorite restaurant
Review Source:Press was great for our party of 10. They created a fixed menu that allowed us to have a sampling of everything. They were also very accommodating to our 2 vegetarians in the group. The only catch is that they would only open 4 bottles of outside wine for us. But, everything was delightful and the atmosphere is perfect for business or fun. We were there for a business dinner.
Review Source:5 stars goes to my Wagyu A5 new york steak. I'm not usually a fan of new york but I'm pretty sure that any cut of wagyu A5 is going to be amazing. I brought a sinful bottle of 2007 Bond Vecina, which paired perfectly with our steaks. The Caesar salad that we started with was delicious too but the ice cream we had at the end wasn't my favorite. Overall, the service was great, the ambiance is modern, and the steak is delish. Definitely one of my new favorites in Napa Valley now.
Review Source:My boyfriend and I went to Napa to celebrate our five year anniversary. Â We had dined at Press two years ago for NYE, and we had such a wonderful time! Â The staff was extremely patient and knowledgeable, and the food was excellent. Â Therefore, we decided to go back for this special occasion last weekend.
I have to say we were quite disappointed. Â While our waiter was very nice, there are a few things which made our dining experience a bit unpleasant:
- we got the steak platter for 2. Â The meat was great. Â However, when the server divided the meat for us, he put the meat on two separate plates which were not heated. Â So basically half-way through our meal, the various cuts were getting cold. Â Quite disappointing and not tasty.
- My boyfriend does not drink any alcohol, so he ordered a virgin strawberry lemonade (and yes, we emphasized this to the waiter). Â The drink came with GIN! Â They did replace with a virgin drink. Â But in a situation like this, the least they can do is to give us the drink for free. Â I think this is common courtesy at little/no cost to the restaurant.
I still think Press is beautiful restaurant. Â But our visit was a disappointment and I probably will not visit again...
Very cool place. Loved the fire place out back. Â Interesting cocktails and of course an extensive wine list. Â Started with the beet salad, it was good and the tartare of kampachi, it was delicious. I had the grilled walu, it was delicious and perfectly cooked. Â My boyfriend had the wagyu flat iron which he really liked. Overall it was very good and we liked the modern setting and ambience.
Review Source:This place completely lived up to it's reputation! Â I was thoroughly impressed with everything from the ambiance to the excellent service we received upon entering the restaurant. Â Everyone was very friendly and seemed to really know about the food that they were serving...which is definitely not always the case! Â They were able to answer our many questions and did not seem annoyed by them. Â We had a fairly large group with a lot of food allergies and/or picky eaters, so I really appreciated their patience and attention to detail. Â They'll cook your meat any way you want it - from still "still moo-ing rare" to "charcoal well-done" - without any judgement!
PROS: Â
The food was AMAZING!
The service was fabulous!
The place was beautiful!
CONS: Â
Well - not really a con - but you get what you pay for....it's pricey.
Everything we had was terrific from the bread, salads, sides, steaks and all of the desserts. Â Our table basically ordered family style, so we could order and try a little bit of everything, which worked out really well considering it was truly delicious.
I would definitely recommend this place and will be going back there again soon!
Gorgeous place. Kind of flawless looking, actually. A few problems though. For a steakhouse, they sure serve a minuscule salad. The beet salad was like four bites. The wine pours were the shortest I have seen at any restaurant. I would say they were below five ounces. I'm sure I'm not the first person who's noticed this. The potato garlic loaf was dry and absolutely devoid of flavor. Other than these things, the place is solid. I just don't want to go back and experience their miserliness.
Review Source:All I can say is, Whatever! Â This place is beautiful, with great service. But really the prices are ridiculous for some meat and potatoes. I've eaten in many nice restaurants and new what I was walking into, but was not impressed.
To spend over $400.00 for 4 people , cocktails wine and dinner! Again, a big whatever!
Best steakhouse I've ever been to & been to many. We loved everything. Husband had raw oysters & rib eye. I had wagyu ribeye. It melted in my mouth & was perfectly seared. Truffle Mac & cheese is everything ppl have said. Had potato cake. Was good but seemed just ok cuz rest so outstanding. Had ice cream for desert. Home made & creamy. Wish I lived closer but we will definitely be back.
Review Source:Definitely not your typical steakhouse, and I mean that in a good way. Â Bucking the stereotype of dim lighting and leather chairs, Press is open and green, and blends into the Napa scenery. Â Winos will not be disappointed, as the wine list is one of the very best I have ever encountered, with an obvious emphasis on local wineries. Â We had both red and white drinkers at our table for 7, and everyone was happy, although prices were at a "special occasion" level. Â Press also deserves praise for being so accommodating: one of our guests was a vegetarian, and was able to order a beautiful preparation of fresh vegetables, and two guests split a wood-grilled whole chicken that was amazing--definitely not what you expect at a "steak" restaurant. Â Of course, the meats were delicious; the filets were perfect, and I had an incredible veal chop. Â Lastly, the service was warm and welcoming, yet not in your face. Â Definitely one of Napa's best.
Review Source:By far one of the best restaurants on the St. Helena/Yountville row! My gf and I came here for a belated Valentines Day dinner and it was everything we expected and more! The interior was very warm, inviting, and intimate. Service was very relaxed and the sommelier gave us great advice on what wine to pair with our steak which melted like butter with every bite . Appetizers were suburb, as well as the truffle mac and cheese, which was my gf's favorite,. And you have to save room for the chocolate soufflé. By far one the best desserts I've ever had. Definitely a special occasion restaurant but I will be sure to back sooner than later.
Review Source:So a big part of my recent Napa trip was to eat at Press because they have the A5 Japanese Wagyu.
I was prepared to spend the 190 dollars for 14oz and split it with my wife. Â Luckily I was told they have a 4 Steak platter for 2.
5oz of A5 Wagyu
5oz of Bavette
5oz of Baseball Sirloin
3oz (i think) of Filet Mignon
all for 98 dollars! Â Â The waiter was surprised when we ordered 5 of the platters for a table of 6!
We also ordered the truffled mac n cheese, mini baked potatoes, and my sister in law ordered the duck conft salad.
All the steaks came out cooked perfectly at medium rare. Â But the moment of truth would be whether or not the A5 wagyu will be as good as the ones i've had overseas.
The wagyu was indeed ALMOST as good, Â which meant it was easily the best steak i've had in the states. Â Maybe it's the psychological factor of eating kobe steak in kobe or maybe it's the amazing char they put on the steak in their 2000 degrees hearth... but i don't think i can ever say i've had better steak than in Japan or Macau...call it the "vacation factor" i guess. Â
The dark horse here was the Bavette steak which apparently is a style of flap steak. Â It was extremely flavorful yet tender.
The filet and sirloin came out "as to be expected" of high quality USDA Prime steak. Â Good but nothing to write home about.
The servers were really nice and definitely up to par for an establishment such as this. Â
We were seated on a large wooden table in the middle which i quite enjoyed as restaurants such as these tend to have tables that are more on the "cramped" side. Â
Overall, Â Press has really impressed me and it's near the top in terms of best steakhouses i've eaten at. Â Highly recommended!
It's alright.. Â and that about sums it up..
Ordered two salads - both were 'meh'.. not unedible or anything but really nothing inspiring.. then again it's just salad :)
Ordered the Flannery Rib Eye - cooked medium rare+ (enough to let the fat integrate) Â - Parts of it was cooked right, parts were overcooked..
For a fancy STEAKhouse. overcooking steak is just unacceptable.. Â really. the salad can be bad, but your chefs must know how to make medium rare steak..
Wine list - insanely expensive and marked up 3x+ of retail.. normal in fancy places, but their list lacked imagination (i.e. lacked selection of French/Spainsh/Italian/Washington wines).. a TON of Napa.. makes sense as we're in Napa, but then if i'm gonna drink napa wine, why would i pay 3x retail?
All in all, meh. Â it's alright. i wouldn't go back since there are so many incredible food choices in Napa
I don't really go to steakhouses or eat beef, but I was excited to go out of my comfort zone and try some swanky tasty cow. My hopes only soared further as I walked in and and saw how nice this place was. And the servers were so attentive too.
So what went wrong? Oh yeah, that little thing called food. Maybe I am too used to "California Modern" cuisine, but everything here was just too fatty. Its like they cook the meat, then take the dripping and pour them on the bread, the vegetables, Â the salad, and probably even into the water. I was saturated super fast, and there wasn't any sort of normal, unbuttered starch or ungravied vegetables to offset the lipid overload.
I'm probably not their target customer, which is fine. But maybe just take this as a warning if you too aren't prepared for a butter and fat extravaganza.
This place was one of the best restaurant experiences I have had in quite some time. From the moment our tipsy party of seven was seated, we were bombarded with bend-over backwards wait staff, and not in an annoying overbearing way. Water and bread was on the table within, 60 seconds of being seated. We were seated on the back patio which offers an incredible sunset view. It was nice to be able to sit outside and not be forgotten about as many restaurants often do.
The sommelier was sharp and approachable, a big plus considering the incredibly extensive wine list.
Chopped salads were incredibly fresh and chilled. Can't beat Point Reyes bleu cheese and bacon.
There were seven of us in our party. Six of us ordered steaks, all of which were cooked perfectly to temperature and seasoned unbelievably well. Surprisingly, the cuts actually looked bigger than the weight they advertised. A huge plus considering the price tag. I was only in town for the weekend, but I dont see how any place could do a better steak than this place in my opinion. If you are a beef person, you have to try this place.
Press is one of the finest restaurants in Napa Valley. Â They are mainly known for their steaks and delicious side orders but do offer several fish entrees and chicken. Â It is rather expensive but not for the quality of the food, the service and the lovely setting. Press also serves very generous portions.
Service has always been quite good at Press and it has a quiet ambience where it is pleasant to converse with others and relax. Â They appear to have really good acoustics but also place the tables far enough apart that it has always been one of the quieter restaurants for us.
We have always like the Caesar salad but all three of us opted to order Chopped Salads this time. Â I'm glad I split one with my wife because it was huge. Â It is only $14 for the whole portion which is almost a meal in itself. Â The Filet Mignon and Rib Eye are always really good. Our friend got the Filet Mignon but we shared a special plate of Filet Mignon, Flat Iron and Wagyu. Â We had not had the Flat Iron before and found it excellent. The Wagyu is from Masami Ranch or Snake River Farms and was quite different from the usual steak we order. Â Last time we visited I had some excellent halibut. Â This time they offered Loch Duart Salmon or Grilled Walu. Â I have found the seafood to be as delicious as the steaks, something one does not always find in a restaurant the specializes in steaks.
But dinner is not complete at Press without trying their very delicious side dishes. Â We had the Truffle Mac and Cheese at $7 which was very good and had some black truffle slivers on the top although none of us could really taste the truffle. Â The Press Roasted Potato and Garlic Cake at $10 is one we always order and love. In the past we have had and really liked the Roasted Maitake Mushrooms but decided instead to order the Brussels Sprouts with Nueske Bacon at $12 and the Creamed Spinach at $7. Â The spinach was very good but the Brussels Sprouts turned out being the favorite side dish for all three of us. Â It was the most delicious preparation of Brussels sprouts I've ever encountered and I order them frequently. Â My wife said she would gladly come to Press just to have a meal of the side dishes. Â That is not to say she doesn't love the salads and entrees but the sides are really delicious and very special. Â
We shared a bottle of Neal Family 2007 Cabernet Sauvignon which was very good. Â Press has an extensive wine list and makes gourmet cocktails.
We enthusiastically recommend Press and can easily rate it a perfect 5 stars.
I am bias because I was born and raised in the napa valley and now live in the city, but JUMP at every chance I get to head north for dinner with my family at Press. It is by far my favorite restaurant at home.
We usually rent the back patio (big family) and always have a great time. Its also a good place to stop for dinner in the week when its not very crowded. A little upscale, very relaxing dinning atmosphere, impeccable service, and fantastic food- of course.
Highly recommend especially if you are visiting for the weekend a foodie, and want a napa valley experience but couldn't get into the french laundry. haha. kidding.
Enjoy!
Not much to say except that this restaurant is REALLY REALLY good and REALLY REALLY beautiful. Â We loved our meal and desperately wanted to go back except they are apparently closed the first two weeks of January.
They brought out delish fresh bread to start and my brother and I agreed that they have one of the best caesar salads ever (and I consider myself somewhat of a connoisseur of caesars). Â I wasn't super hungry so I had the lobster and crab cake for my main course and really enjoyed it, but my fam shared the whole chicken and raved about it so I'll be trying that next time.
Super professional service and a chocolate souffle rounded the night out nicely. Â I can't wait to go back!
I LOVE LOVE LOVE Press. Â I really cannot say enough about it. Â From the appetizers to the drinks to the dessert it was all wonderful.
Even the little crispy bread sticks they serve before the meal are great. The rolls were amazing. Â
Caesar salad- was wonderful (now I know that you can ask them to chop it for you instead of being served whole romaine leaves which I didn't mind at all)
Had a filet mignon- ordered medium which I thought may have been overcooked until I sliced through. Â It was perfectly cut and just melted in my mouth. Â The added pat of truffle butter on the steak made it an experience I cant put into words. Â I wanted to lick the plate!! Â LOL
Truffle mac and cheese- creamy with just the right amount of truffle. Â It tasted so great- along with the steak I couldn't stop eating it. Â Also had the greens and a garlic potato dish I cant remember the name of (Its been a while since I was there).
Chocolate souffle with creme fraiche. Â This was a perfect ending to an absolutely delectable meal.
The service was wonderful- napkin was folded every time we got up from the table. (we tried to throw the waiter off by folding the napkin for the waiter one time we got up)
(There was a celebrity there when we went too which was entertaining).
I cannot wait to go back.
Amazing dining experience. From appetizers, to sides, to the main dishes, everything was fantastic.
Appetizer:
Oyster sampler was terrific. The Tabasco sorbet was such an amazing surprise. Couldn't get enough of it.
Sides:
Truffle mac and cheese was tremendous. Â Rich, creamy, and cheesy.
Brussels sprouts with huge chunks of bacon was a favorite of the table.
French fries were above average
Creamed spinach was really good but the least liked among the other sides.
Main dishes;
Two of us ordered the 14oz rib eye. It was absolutely delicious. Incredibly tender, seasoned well, and cooked to perfection.
Another had the skirt steak with chimichurri dipping sauce. The steak was fantastic on its own, but the chimichurri dipping sauce was a welcome addition.
The last main dish was the chop steak. Didn't get to try this entree but was told it tasted wonderful. I think it was kind of like a hamburger.
Dessert:
Unfortunately no one had any room left for dessert.
Only let down of the night was finding out that the bar has a few additional appetizer menu items. One of which was the bacon sampler tray. Almost convinced table to get it for dessert but we were far too stuffed to order any more food.
Ahhhhh I really liked Press. Â Great restaurant with a great selections of meat. Â You must try the rib eyes. YUMMMM! Â Ambiance is nice and airy. Â
Since we came in the summer, my only advice is don't sit near the door. Â They keep the door open and flies come in. Â We had an annoying fly around our section. Â The couple next to us was bothered as well. Â We asked the waiter if we could shut the door. Â They understood and apologized. Â Loved his attitude about it. Â
Definitely will return. Â :)
We ate at Press during a recent trip to Napa. The food was great and the service could not have been better. Honestly, some of the best service we've had from everyone who we encountered at the restaurant.
I had the grilled Walu and my boyfriend had the filet mignon with potato puree. Both dishes were really well prepared and ones we would order again.
This is a great spot for a special occasion and definitely worth trying if you're in Napa!
Sit at the bar and relax!
Food is terrific and the staff could not be any more helpful and fun! We had a blast, eating and sharing wine with the bartender and sommelier.
We snacked on the bacon appetizer, which featured seven different " bacons" from various domestic pigs, as well as duck and boar. Rib eye from Flannery was top-notch, potatoes and spinach to accompany the steak!
Well.... my honey brought me to Press for my early Bday celebration and we were both impressed. He made reservations a few days before on Open Table - we ate early since I was in town for a conference that ended at 5pm.
Service was great. The ambiance is nice and rustic but we both felt it was a bit too warm - the fireplace was going but it was still in the high 70s so they opened up the windows and that helped to provide some air.
Different types of clientele - families, couples, friends, tourists. They were holding a private party in a courtyard area as well.
I'm a meat and potatoes kinda girl so I had seen this place from the road whenever I went wine tasting and always thought we needed to try this place out.
For drinks, my honey had the basil laced gin drink which was served in a martini glass and he enjoyed it, wasn't too girly, if you know what I mean.
For me, I had a standard Goose Lemon Drop since I'm not much of a gin person and there were a lot of gin based cocktails.
We shared the lobster/crab cake... basically nice thick chunks of crab and lobster packed into one cake and they were sure to mention there was no breading so all celiac folks don't have to worry about gluten being in there! Was quite delicious.
For dinner, he had the filet cooked medium and we shared 2 sides of onion rings which came with a ranch type sauce and the truffle mac n cheese (can't pass that up!) and both were great. Rich oozy creamy with a sharp cheesy crust.
One comment about my steak - I ordered the boneless ribeye and I like my meat medium rare and when it came out and I cut into it, it was clearly overcooked. The waiter asked me to cut the middle of it to see if it was uniformly overcooked (but once it looks overcooked at the first 1/3, would you expect me just to ignore that piece?!?) but I did cut it and yes was overcooked so to their credit, they promptly brought me a new steak and it was delectably oozing juice like it should. I was very pleased with the final one.
We were so stuffed we couldn't even attempt to force in the chocolate souffle for two but someday... we'll be back!!!!
Definitely worth a try!
I went with my bf to Press for his birthday celebration. I am glad we did!
1. Reservation - super easy to make. Originally we would have had to sit at the bar area but the restaurant called me immediately when there was a cancellation and moved us to the main dining hall.
2 Ambiance - classy, romantic, but not stuffy. I hate going to stuffy places.
3. Drinks - very tasty and the waiter was able to make some excellent recommendations on both mixed drinks and wines. I enjoyed the school house vineyard he recommended.
4. Appetizers/Salad - Got the "Tartare of Kampachi, Mango, Cucumber, Red Chilies, Ginger & Lime" and the Greek salad. Both were very delicious and light.
5. Entree - We shared a large steak special. I don't remember the exact special but it was delicious! Because we were sharing, they even cut it up for us in half. The steak was both flavorful and tender.
6. Service - The service was impeccable. The waiter was both knowledgeable and pleasant.
Having spent a day at a spa in Calistoga, my wife and I decided to stay the night in St Helena and managed to get a table at Press/PRESS/whatever. When we started the day, we hadn't expected to end it at a restaurant categorized as "dressy" on Yelp, so I was a little concerned that my t-shirt/converse combo and the wife's sandals and wet hair might be a little looked down upon. Fortunately, my concerns were completely unfounded.
Let me say first and foremost that the service we received was phenomenal (and is the main reason I'm writing this review). Don't get me wrong, the food is pretty special too, and pricey, but our waiter Greg gave us possibly the best restaurant service we've ever received. We followed his menu recommendations pretty much to the letter based on his sheer enthusiasm and were not disappointed. I won't review each individually but highlights were the crabcake, truffle mac and cheese (naturally), Wagyu steak, chicken, souffle and cheesecake. Everything about the visit was fantastic, meaning we'll definitely be making more impromptu trips to Press in the near future.
Press is generally on our "must visit" list when traveling to Napa. Â Past experiences have been consistently good. Our latest experience did not meet the expectations set by prior visits.
The crab cake and the chopped salad were excellent. Both were fresh and well-prepared. The chocolate soufflé was also right on the mark. The evening took a detour down a bizarre and unpleasant path in between these starter and final courses.
The service was poor. Our waiter seemed pharmaceutically enhanced. He was either on illicit drugs, or he needs to visit a doctor to discuss prescription options to curtail his behavior. His left hand was wrapped in a stained bandage that was too close to my food for comfort. As if that wasn't enough, he engaged in both sides of a conversation with the macaroni and cheese while doling out portions. This pasta role play went on for a few minutes. While I might have been awkwardly amused if we were dining with children at Chuck E. Cheese's, it was neither venue nor audience appropriate.
We brought a bottle of 2007 William Cole Cabernet Sauvignon to enjoy with our meal. Although we were charged a $25 corkage fee, we were never offered the courtesy of decanting the wine. Instead, this tightly wound wine was quickly poured into a wine glass as though he was filling a water glass. And in the water glasses, the staff continually mixed sparkling and still water throughout the evening.
The Cowboy cut rib-eye was disappointing. Both were fatty cuts that had tough portions that were inedible.
Although I hope this was an isolated incident at Press, I'm not terribly enthusiastic about a return visit to find out. With so much competition for fine dining in the valley, a restaurant of this caliber should never have an "off" night.
We liked Press. It's owned by the Dean & DeLuca folks, who have a store next door. The place doesn't have a lot of curb appeal, but it's attractive inside. California upscale casual modern.
We visited on a Monday night, so it was quiet. Enjoyed a cocktail at the bar. Friendly bartender, good drinks, no snooty mixology (a nice change from places like Seattle). One blemish: the bartender offered up a couple of erection jokes involving his home-made wine. We weren't hugely offended, but it was unprofessional.
I started with the roasted oysters. They were small, but tender and flavorful. Unfortunately, a lot of the flavor was overwhelmed by the admittedly delicious leek, bacon, arugula, and Parmesan topping. That's not unheard of--think Oysters Rockefeller--but it does put the oyster in the background.
It's been about a week, and my spouse can't remember her starter. I guess that says something. We've been discussing it, and we think it was the mushroom bouchée with a poached egg. She says it was really good. She says that in a vague sort of way.
The place is a grill. It serves big chunks of meat that have been cooked over a fire. They do a good job of it. My NY strip was tender and cooked exactly as I requested. In fact, when I was vacillating between rare and medium-rare, the server suggested rare-plus, which was perfect. The cut was a "baseball" cut, which means that they slice it about 3 inches thick, then cut off the tail, so that it cooks up as one big ball of protein. I wonder what they do with the tails? Tartare? Tartare should be tenderloin.
One weird moment. While surveying the steak, I turned it over. It was uncooked on the underside--it had never been exposed to the grill. You'd think they would at least give it a couple of moments of browning, even if they're heading to rare world. Points off for execution, but not flavor.
My wife let the server select her meal (maybe that's why she has spaced out the starter), and the entrée turned out to be the skirt steak. It was prime beef, so we're talking a cheap cut from an expensive steer. It came out looking like it was ready to be sliced for fajitas--long, thin, and flat. But it was wonderful.
I had fries for a side, because I was in a French steak frites mood. That worked just fine. Very professional quality, twice-cooked fries. We shared a side of asparagus. It was of the gigantic variety, and was rough-peeled. Delicious. The big asparagus does have better flavor than the skinny guys, even though I like the delicate look of the skinny ones.
Service was excellent. It's nice to have a waiter who's a grownup. The dinner ran long, and we were tired, so we just shared a cheese plate after dinner. It was fine, but I just don't think that California cheeses are ready to challenge European cheeses. Wine, yes. Cheese, no.
So it's a classic grill. A very good one. Now for one final oddity. About the wine list. I think a rich guy turned a couple of young sommeliers loose with a wad of cash and told them to assemble "the best wine list in Napa." The result is a ginormous list that includes eight-vintage verticals of wines that you've never heard of and probably don't need to. They bought everything they could find. And, because a lot of the stuff is from small wineries, the list tends toward the very expensive side. I'm not bothered by a $400 or $800 bottle on a Napa list, but dozens of them? In a restaurant that works out to maybe $60 a plate? It's totally out of proportion. The servers know that, and volunteer wines around $60 to $80. And they can go lower if you wish. So it works out fine for the diner, but someone needs a kindly head-slap.
Having said that, the sommelier in question (half of a husband-wife pair) did a great job for us and was lots of fun. I mentioned a desire for maybe something like a tempranillo, and she came up with a swell cab-temp-sangiovese blend from someone named Vince who plays the accordian. Perfect.
This was our second-fave in Napa, behind Tra Vigne, ahead of Bistro Jeanty and Bottega.
I would love to give Press a five star rating, but can't. Â Dinner was way too inconsistent for that. Â We ate on a Sunday night around 8:00 pm. Â Let's start with the good... Â
We arrived two hours late and the hostess froze up, but recovered nicely and sat us quickly as it was a little slow. Â My bad and thanks for accommodating us.
Our waiter was Gregory and his service, as was the rest of the front of the house WAS five stars. Â Gregory was enthusiastic about the menu although not a fan of oysters, which are on the menu. Â Apparently the pastry chef is the in house expert on oysters and gave us some guidance through Gregory's assistant's inquiry. Â Thanks for having the presence to go find someone to ask. Â The oysters were a good starter, but on the very small side for $3.00 each. Â Hint, if you shuck something and it looks really small, it is. Â Shuck another.
My wife and I then had the lobster cocktail, which ended up being a half lobster cracked nicely. Nothing special, but ok.
My dinner was a 1/2 chicken, cooked perfectly and the sauce was amazing. Â Probably the best chicken I have ever had. Â It would keep me going back, but as you will read, perhaps alone...
My wife had the duck two ways. Â Cooked in a pan and fried. Â The fried duck was a non starter. Â Duck is tricky and often a challenge. Â It was cooked well, but needed a delicious sauce to make it pop like the chicken. Â Sadly, there was no such sauce... Â The sides of potato puree and spinach were enjoyable.
Desert was a train wreck. Â We ordered strawberry shortcake with a raspberry culee. Â Shortcake was very dry, the raspberry culee was non-existent and the whip cream was overwhelming and seemed very klunky. Â It was lacking in every way.
All in all, it was a decent meal but way too inconsistent for the $150.00 (without drinks) that it cost us. Â The atmosphere was nice, romantic and inviting.
Thanks to Gregory and the front of the house for great service. Â To the kitchen, keep at it... Â the chicken WAS memorable.
You really need to go here! Â Quality of food. Â Wonderful aesthetic. Â Perfect front of house staff. Â Nice oyster selection but a tad pricey. Â Brian Flannery steaks!. Â Mushrooms. Â Asparagus. Â Truffle mac and cheese. Â Excellent cocktails. Â Choc Souffle rates 4 stars, not 5. Â So many places serve these dishes but PRESS does it better. Â
Understand before you go - dinner for 4 with 3 cocktails, 1 wine purchased and 1 brought with - $500.
imPRESSed with PRESS Restaurant.
Offered comp tap water or sparkling, we went with sparkling. They have their own sparkler, so it's not like they had were pouring bottled stuff.
The comp bread were yum. A bit on the salty side, but good nonetheless. Breadstick, cheesey puff bread, dinner roll.
We ordered two corn soups. Luckily I read the menu posted outside, $10. The menu at the table showed $12. I inquired with the staff and they'll check on it... my bill was for $10ea.
We ordered the heirloom appetizer. Large slices of tomato. $15.
We then shared the Duck for Two and Skirt Steak. The Duck has a nice crispy skin, very good. The Steak was good too.
Knowing I might not have room for dessert, we ordered the Banana Cream Pie and asked it be served anytime between the appetizer and meal. Our server was surprised and made sure she heard the request right, even the pastry chef was takenaback. Sure enough, the pie came out with our entrees. Partway through eating the entree, we took a dessert break and dug in, yum. Lots of thinly sliced bananas and great crust. Back to the eating the entree.
Sure enough, we couldnt finish the entrees or dessert.
Our wait staffs were very nice and friendly, even got the scoop on making a dessert treat I had last year at REDD.
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