 Bradley Ogden’s first venture outside of California is a boutique restaurant in what he calls “a charismatic atmosphere.” Designed to celebrate Northern California's tradition of fine wines, an opulent bar graces its entrance. Known for his innovative farm-fresh American cuisine, the entrepreneur presents daily menus created to take advantage of the best available ingredients. The restaurant presents signature dishes such as oysters from wherever they're freshest and a twice-baked Maytag blue cheese soufflé with daily-changing garnishes that complement the season. Again, expect an evolving menu; it is driven by what is at the market. You may, on any given night, choose from pan-roasted Alaskan halibut, Duroc pork loin or Petaluma free-range chicken. The well-seasoned burger, served only at the bar (which offers an abbreviated menu nightly), is made of ground steak. Look for fruit desserts, such as berry panna cotta with angel food cake, and don’t miss the butterscotch pudding. The impressive wine list complements the cuisine.
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