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Lucy Restaurant & Bar Restaurant Review: Bardessono resort’s blocky compound and orderly garden geometries contrast with Yountville’s casual wine country veneer. Strict eco-conscious status (the rare LEED platinum) necessitates control; one presumes from the old-time photo of matriarch Lucy Bardessono, stern in starched collar, that she’d have approved. The dining room is cleanly contemporary, sleek and seductively cool, with a white wall rutted with fingerprint-like whorls, warm woods including a reclaimed Monterey cypress communal table, and ultra tall windows pushing out to a serene slate patio with canals, boardwalk planks and gentle water cascades. The menu emphasizes devout attention to sustainable, organic ingredients. Sip an alluring Rocket X --- gin rendered lime green and scented with arugula, tamed by Meyer lemon and simple syrup --- in the indoor-outdoor lounge. Sit down to roasted quail with potatoes simmered in mirepoix broth, tossed with mâche and whipped truffled crème fraîche; white, green and purple asparagus with Crescenza and morels; or carrots three ways: confit, chips and fronds. Entrées might yield a fat filet of Alaskan halibut scattered generously with ramps, English peas, artichokes and fava beans, or seared, plush Kobe strip loin atop leek potato cake with wild mushrooms and Cabernet jus. Finish with brûléed lemon custard tart with crème fraîche ice cream and huckleberries, or butterscotch pot de crème with salted toffee crunch. The at-your-service sommelier is delighted to match wines for every course.