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PRESS Restaurant

@pressnapavalley

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St.Helena, CA
Michelin-starred restaurant celebrating Napa Valley.

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Our teams @pressnapavalley and @understudy_napa couldn’t be more proud to send off our very own Vincenzo Loseto and Tyler Higson to represent Team USA @bocusedor Americas this coming weekend in their quest to qualify for the Finals this coming January in Lyon.

Don’t miss the action on Sunday as @chefmattpeters and these two compete representing 🇺🇸 @mentorbkb and every aspiring chef in America!

See you in New Orleans and bring back the 🥇!! taken in PRESS Restaurant by @pressnapavalley

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2 days ago

Celebrate Latin heritage with us on July 17th for an unforgettable evening featuring Michelin starred Chef Rogelio Garcia, Chef Phil Tessier and Volcán De Mi Tierra Tequila.

Gather around the table for a family style dinner, bold flavors, premium tequila, and a vibrant celebration of food, culture, and community.

Reserve your seat through the link in bio. by @pressnapavalley

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12 days ago

Amazing week in collaboration with @fmoneychef and the talented teams @atlasbuckhead @thegardenroomatlanta in the midst of World Cup fever in Atlanta!

We brought a taste of Press to Atlas with signature dishes served alongside Chef Freddy’s playful menu. Next door the vibe was popping off with @50bestbars featuring cocktails, lobster caviar corn dogs from Under-Study and DJ’s rocking the room. What a vibe!

What an awesome team—leaving with our hearts full of southern hospitality, inspiration and gratitude! See you soon Atlanta! taken in Atlas by @pressnapavalley

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13 days ago

“Thankful” is a word that gets used often, but it is the only way to describe how we feel as we retain our Michelin star for the fifth year in a row.
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As a team-driven restaurant, this recognition is shared by our full team: our cleaning staff, commis, line chefs, dining and beverage teams, sous chefs, and farm team from both Press and Under-Study. Their effort, care, and commitment are reflected in every plate and the warm hospitality shown to every guest.
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Every Michelin star is earned through countless hours of hard work, care, and commitment. Receiving a star is an honor, but maintaining it year after year is a reflection of the standards our team upholds every single day. We are grateful to continue this journey together.⁠
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Above all, we thank our guests. Whether you have dined with us for years, joined us for every new menu, or visited us just once, your trust and support are the foundation of everything we do.” taken in PRESS Restaurant by @pressnapavalley

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a month ago

Every year, the team harvests green walnuts and Justin, managing partner at Press, begins the annual nocino-making process.⁠
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The walnuts are washed, quartered, and combined with sugar, then left to sit in the sun for two weeks. During that time, they slowly oxidize and turn black while the sugar draws out their liquid, creating a rich, concentrated base. Justin stirs the mixture every few days before adding grain alcohol and a blend of spices.⁠
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He starts with the classic foundations of nocino, including cinnamon and orange peel, but each year’s batch takes on its own character. Some years he incorporates star anise and clove. Last year, he added pink peppercorns. No two batches are exactly alike.⁠
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The process takes about four months from start to finish. When it’s ready, the nocino becomes part of the cocktail program at Press, often inspiring seasonal drinks. Last fall, it appeared in a Black Manhattan riff.⁠
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This is a way to share something rooted in the farm, the restaurant, and the changing seasons. by @pressnapavalley

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a month ago

It was an incredible evening partnering with Stanly Ranch as part of their Grange Harvest Dinner series.

Wine, stunning views, farm-to-table dining and amazing company. It’s what makes Napa valley an incredible region.

📸 @kelsieanne__ taken in Stanly Ranch, Auberge Collection by @pressnapavalley

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a month ago

This past weekend, we partnered with Shafer for an unforgettable dinner at their private estate, surrounded by sweeping views of Napa Valley.

While summer is still a few weeks away, dining outdoors in such stunning weather felt like the unofficial kickoff to the season.⁠
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It was the perfect setting to celebrate the present, honor the past, and look ahead to the future of both their winery and our team.

#NapaValley taken in Shafer Vineyards by @pressnapavalley

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2 months ago

For the first seating of The Grange Harvest Dinner Series, Stanly Ranch welcomes MICHELIN-starred @pressnapa in the kitchen and around the table.

Chefs Philip Tessier and Anthony Stagnaro present a collaborative multi-course experience inspired by the flavors of summer. Join us for an evening rooted in seasonality and shaped by Napa Valley.

Reserve your seat at the link in bio.

#AlwaysAuberge taken in Stanly Ranch, Auberge Collection by @pressnapavalley

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2 months ago

BottleRock, the love for our lobster caviar corndogs is amazing.

We had a blast hanging out with you. Come see us tomorrow for more lobster caviar corndogs! taken in BottleRock Napa Valley by @pressnapavalley

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2 months ago

Last week we returned for the second time to Charlie Trotter’s iconic restaurant, this time in support of Bocuse d’Or USA alongside Dylan Trotter, Chef Brian Lockwood and Chef Gavin Kaysen.⁠
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The kitchen felt especially alive, filled with energy, memories, and a deep sense of purpose as we shared our stories and connected with each guest, including Chef Tessier shaving truffles tableside throughout the evening.⁠
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Always a privilege to support @mentorbkb and our very own Chefs Loseto and Higson in their pursuit of Gold in Lyon this coming January!⁠ by @pressnapavalley

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2 months ago

Each month, Beverage Director Tyler Potts coordinates a field trip for our culinary and beverage team to experience a new winery partner.⁠
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Our team recently visited the storied estate, Vida Valiente at Edge Hill Winery. They took us behind the scenes of the current renovation to bring our team closer to the wines and the land. ⁠
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While the estate is now powered by the amazing team behind Memento Mori and Vida Valiente, the history behind these vines began decades ago. In 1952, Louis Peter and Elizabeth Martini bought this property for their family home and later it was purchased by Leslie Rudd. ⁠
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Our team has a deep connection with this property, and it was wonderful to see the wines shine. by @pressnapavalley

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2 months ago

On Thursday, June 11, Michelin-starred @pressnapavalley trades the dining room for the garden for the first seating of the Grange Harvest Dinner Series at Stanly Ranch.

In collaboration with Executive Chef Anthony Stagnaro, Chef Philip Tessier presents signature dishes shaped by the Grange’s summer harvest. This multi-course experience celebrates Napa Valley through seasonal ingredients, expressive flavor combinations, and wines from PRESS’s 10,000-bottle collection.

The evening begins at 6:00 PM.
Reserve at the link in bio.

#AlwaysAuberge taken in Stanly Ranch, Auberge Collection by @pressnapavalley

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2 months ago