The Restaurant at Meadowood Gets Three Stars

  • Smoked Spanish Mackerel, Ashen Potato, Escabeche, Frozen Creme Fraiche.
  • Charred Bavette, Morels, Ramps, Foie Gras Butter.
  • Air Baguette with a Fromage Blanc Mousse.
  • Wagyu Beed Cured in Meadowood, Pine Hamachi, Scandinavian Flavors.
  • Vintners Table.
  • Dining Room.
  • Chef Christopher Kostow.

The Restaurant at Meadowood in St. Helena, California, was awarded three stars in Michelin’s 5th annual San Francisco Bay Area & Wine Country Restaurant Guide 2011. It is a distinction held by only one other American restaurant outside of New York. Chef Christopher Kostow, who joined The Restaurant at Meadowood in 2008, is the second American-born chef to receive a three-star ranking.

The 34-year-old Kostow, who honed his skills in kitchens across America and abroad, never attended culinary school, and feels Napa Valley is one of the most exciting regions for chefs. “One of the great things about cooking in the Napa Valley is that the bar is set at such a high level,” Kostow said. “The local vintner community has maintained an unparalleled commitment to entrepreneurialism and excellence in winemaking. The culinary community has followed suit and Napa Valley is now one of the most exciting places in the world to visit if you love food as well as wine.” Among his signature dishes on the menu are roasted sturgeon served with bone marrow, compressed pear, and crispy brussels sprouts and Japanese horse mackerel escabèche with créme fraîche, and lovage. (707.967.1205, www.meadowood.com)

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