Truss Restaurant + Bar opens today, November 1, within the recently opened Four Seasons Napa in Calistoga. Hotel guests and visitors alike can feast on caviar toast for breakfast or slurp oysters for happy hour, while cozying up to a fire pit on the stone terrace, with views of the working winery and Palisades Mountains.
Chef Erik Anderson, who previously worked as the executive chef at Coi in San Francisco (two Michelin stars), and before that Catbird Seat in Nashville, is leading the new restaurant. Truss will be starting with the Living Room, which is the more casual half of the restaurant, serving an all-day menu of breakfast, lunch, dinner, from happy hour cocktails to late-night snacks. While Truss Restaurant, the fine dining half of this equation, still has yet to open, although the team promises it will follow soon in “the coming weeks.”
Truss promises the usual wine country Californian ingredients and French techniques, but Anderson is especially into game birds, sourcing quail from Wolfe Ranch, as well as caviar, packaging a private label of white sturgeon courtesy of California Caviar Co. True to Napa, while this opening menu might sound chill, in that they’re serving burgers and pizza, it’s also luxurious, with fruits de mer and an indulgent strip loin with anchovy butter that serves two ($120). The breakfast menu sounds like a treat, with pastry chef Josh Gaulin (Quince, Michael Mina, Meadowood) baking morning buns and coffee cake alongside rolled omelets and smoked caviar toast.
Sommelier Morgan Grey (Gary Danko) has curated a wine list of about 250 labels, with lots of local pours from Calistoga, and bar lead Randy Languerand (Brix) is crafting the cocktails, including bourbon washed in brown butter and vodka tonic infused with cardamom. Check out the full menus, below.
The new Four Seasons Resort and Residences Napa Valley is situated on the Silverado Trail at the foot of Mount Saint Helena, and they claim it is the area’s “first and only resort set within a working winery, affording guests an incomparable grape to glass hospitality experience.” Award-winning design group EDG built out the restaurant, and while “Truss” might sound like a reference to tying up a quail, it’s also an architectural feature, in those striking triangular joints at the top of the arched room. As promised, 150 seats fill the indoor-outdoor space, set on 26 acres dotted with private houses, villas, and pools. There’s a fireplace inside the dining room and fire pits outside on the terrace, with floor-to-ceiling glass doors sliding seamlessly between the two.
The Vineyard Terrace is a semi-private outdoor dining area; the Cork Room is an indoor private dining room that seats 16. After a day of wine tasting or mineral baths, visitors and locals alike can relax with cocktails and caviar, or go big on a bottle of cab and crispy quail — both of which sound laidback and luxurious, as wine country returns to destination dining.
Truss Restaurant + Bar opens on Monday, November 1, starting with the more casual Living Room. Breakfast runs every day from 6:30 to 11 a.m.; lunch and dinner are Sunday to Thursday, 11 a.m. to 10 p.m., and Friday and Saturday, 11 a.m. to 11 p.m.