CULINARY + LIBATIONS
We create a dining experience, reflective of a luxury profile. 'Our experiences influence our approach, with the understanding that flavor is made up of not only taste, but all of our senses: what we see, hear, touch and smell and how every aspect of dining -- from the color and shape of a plate to the music playing in the background - affects our perception of flavor' states Yvonne Roberts, Principal and Artistic Director. 'Some of my most cherished memories are to have savored an abundance of exquisite, palatable flavors alongside some of the world’s most talented star chefs and winemakers.'
Roberts’ collaborative experiences with star chefs and winemakers include the likes of Alain Ducasse, Remi Krug, Todd English, Robert Mondavi, Norman Van Aken, Larry Maguire, Jean-Paul Jeunet, Anthony Barton, Bruno Cirino, Daniel Haas and Philippe Ruiz. All of whom represent a mere sampling of the extraordinary and celebrated food and wine professionals she’s worked with throughout the years.
We believe today’s ideal luxury niche is positioned as refined-casual, with attention to moderate price points, carefully positioning the establishment for broad audience appeal. Menu concepts should embrace fresh produce offerings from the local farmer’s market, emphasizing the region’s unique attributes. And a stellar spirits program is essential, again moderately priced, with a primary focus on value-discovery varietals, accentuated by premium stemware.