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Brix Restaurant Review: Driving past patchworks of orderly vineyards hemmed by hills along Napa Valley’s Highway 29, one might expect to come upon a restaurant just like Brix. It reigns as one of wine country’s loveliest outdoor dining spaces, with a back patio offering undisturbed vistas, and acres of kitchen gardens and estate grapevines for post-meal strolls and photo ops. The dining room feels properly genteel. It exudes a disarming softness from picture windows, warm woods, buttercup yellow accents, and a stone fireplace wall that transforms the bar area into an inviting lounge. "Brix" refers to the sugar level in grapes as they mature, and Brix restaurant’s evolution has also ripened. Call it California cuisine with substance --- handsome without being over-stylized, in-season rather than trendy. Mains may include wood-grilled lamb top round with farro, spring onion, roasted carrots and fava pistou; grilled rib-eye with truffle macaroni & goat cheese timbale, Port sauce and bone marrow butter; or roasted Alaskan cod with crispy potatoes, mustard lentils, capers and a green garlic coulis. Accompaniments sparkle, including sautéed sugar snap peas with garlic breadcrumbs. This is the “it” spot for a bounteous Sunday brunch buffet with everything from oysters and duck confit hash to “heaps of cookies.” The wine tome features global heavy-hitters and Cab from Brix’s own backyard.