Dine in the wineries converted East cellar. Guests can imbibe within the 1940's era concrete tanks that have been modified to accommodate our bar and cozy booths constructed of old growth redwood. Several 15,000 - 25,000-gallon vats were removed from the cellar turned dinning room, milled and re-used creating a warm and authentic feeling unique to our restaurant.
Private room for parties of 20-200 are availabe for reservaiton.
Chef Pete Traleven and his team have been treating our customers to his interpretation of our classics since 2017. His attention to detail and quality ingredients will leave you pleasantly satiated and eager for your next visit.