- Chefs Ravi Kapur, George Morrone, and Joseph Humphrey
- Banquettes fill the area in front of the bar, just to the right of the entrance.
- A glance at the wine cellar, which also houses a selection of reserve American whiskeys.
- The front terrace
- Wood reclaimed from a farm in Petaluma and tile that resembles wood close off an area that used to showcase an open kitchen, a feature they decided against for such a large restaurant.
- Individual wild plants decorate tables. Of note: Live oak, strawberry greens, and clover flowers.
- Art from Designer Michael Brennan- an old clarinet case fitted with trombone mouthpieces hangs below antique gramophones.
- The veranda room painted to resemble Southern birch trees.
- Reclaimed wood next to tile that resembles wood.
- The bar area.
- A look inside the bathroom
- Sous chef Erik Harrelson (right) gives appetizer instructions while standing at the end of the chef's tasting table.
- Chef George Morrone on the left, schmoozing with party-goers.
Here's a look inside the now-finished Dixie, from chef-owner Joseph Humphrey (Meadowood, Cavallo Point) opening Tuesday, May 29. Designer Michael Brennan (Zero Zero, Jardiniere, Chandon) remade the former Press A Vi spot, trying to make the expansive space, with the potential to fit 300 people, seem more segmented and approachable. Art on the walls brings in Southern charm— made from musical instruments and old rocking chairs. In the gallery above, a large, windowed veranda room has walls softly painted to resemble Southern birch trees. You'll see there has been quite a transformation since we last visited Dixie. Glowing lighting fixtures and warm sconces have been installed. Banquettes have been brought in, and finishing polishes are smoothed out.
At the opening party Wednesday night, old-time friends George Morrone and Ravi Kapur got chummy congratulating Joseph while appetizers passed by. Party-goers snacked on Southern fare like smoked country ham, pork ribs, deviled eggs, pork cracklins, and hush puppies.
Dixie's lunch hours will be 11:30 a.m.— 2:30 p.m. Monday— Friday; Dinner service from 5:30 p.m.— 10 Sunday through Thursday, 11 p.m. on Friday and Saturday.