Top Chef season four cheftestant Jennifer Biesty (ex Jardinière and Coco500) returns to the stove at Scala’s Bistro in the Sir Francis Drake. Her new menu is described as “Italian with a Provençal influence,” and the restaurant’s pasta, mozzarella and cured meats are now being made in-house.
And then there's Yountville’s
Brix, which underwent a major renovation and a short-lived name change (remember 25* Brix?). It's now back to its original name and has a new chef to boot, Anne Gingrass-Paik, whose 25-year culinary career includes the top toque position at
Spago and
Postrio. Her newly debuted lunch and dinner menus focus on French-accented seasonal American cuisine, much of it culled from the restaurant’s on-site gardens.