Two Birds One Stone, the yakitori-inspired restaurant from chefs Douglas Keane (Cyrus) and Sang Yoon (Father's Office in L.A.), is ready to roll in St. Helena.
The 6,000-square-foot restaurant occupies the 125-year-old historic Freemark Abbey winery in St. Helena, which has undergone an extensive renovation. The food is meant to to be "inspiring but not challenging," according to Keane, centered around skewered, grilled meats and vegetables (yakitori). Given the chefs' combined pedigrees, there's no chance that they will be able to stick to simply grilling animal parts on sticks— items like deviled jidori eggs, and a foie gras parfait with cherry blossom gelée will join the fray. Tucker Taylor, culinary gardener t Kendall-Jackson , will contribute his unparalleled produce to the project.
Master Sommelier Kevin Reilly (Cyrus, Quince) is in charge of the wine program at the restaurant, while Keane's former partner Nick Peyton (Cyrus) will take charge of front of the house. Beverages will include Japanese whiskies, craft cocktails with Japanese ingredients, and local winemakers' wines on tap, with the intention of highlighting the makers rather than just particular wineries. There'll also be an extensive Champagne list, thanks to Yoon's penchant for the effervescent wine.
Saturday, June 18- Monday, June 21 will be reservation only, though after that it will be solely on a walk-in basis. Hours will be Thursday-Monday from 5:30 p.m.- 9 p.m. Lunch will be added in the future.