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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. With a back patio offering undisturbed vistas, and acres of kitchen gardens and estate grapevines ripe for post-meal strolls and photo ops, it’s hard to beat the views. The dining room exudes a disarming softness from picture windows, buttercup yellow accents and a stone fireplace wall that transforms the bar area into an inviting lounge. This is California cuisine with substance --- in-season rather than trendy. Mains may include wood-grilled lamb with farro, spring onion, roasted carrots and fava pistou; grilled rib-eye with truffle macaroni and goat cheese timbale, port sauce and bone marrow butter; or roasted Alaskan cod with crispy potatoes, mustard lentils, capers and a green garlic coulis. Brix is the “it” spot for a bounteous Sunday brunch buffet, including an al fresco seafood bar, peach-stuffed brioche french toast, short rib hash croquettes, artisan cheese selections and chocolate cupcakes. The wine tome features global heavy-hitters from Brix’s own backyard.