Farm a private entry way greets you as you enter through the gate. We arrived in the evening for dinner to a wonderfully lit Farm sign overlooking the restaurant. The restaurant serves two purposes one as an outside seated entertainment area divided by the bar at its corner and the restaurant at the very front of the space. It is a mix of old classic and modernist decor one of the most inviting rooms and decor I have seen outside of the bar. The bar needs to be toned down a bit.
Atmosphere: A large format restaurant with one bar. Plenty of outside seating with a living room feel. This place was romantic and quiet with only about 10 other tables being used in the restaurant. Large mirrors and classic table lighting warmed the environment but made each setting intimate in nature.
Service:
2 out of 5 spoonsService was below par for what you expect at an establishment such as this. We had a wobbly table that the server said he would fix but forgot about along with Trisha's coke. The support staff and the server failed to pour wine in my glass several times along with the ice water until I asked for it. This kind of service is unacceptable at a restaurant that you have to pay this much for.
Food:
5 out of 5 forks
Food Comments:
(MR.)
ROASTED CHESTNUT SOUP
Brussels Sprouts, Black Winter Truffles…9
(MRS.)
CARNAROLI RISOTTO
Maine Lobster, Preserved Meyer Lemon,
Watercress Leaves…16
Intermezzo (Mr. and Mrs) :Pork Terrine, Black currant sauce and toast
Entree:
(Mr. and Mrs)
JAMBONNETTE OF ROCKY JR. CHICKEN
Polenta, Slow Poached Farm Egg, Broccolini, Pine Nuts,
Maitake Mushrooms, Red Onion Marmalade, Chicken Jus…24
Wine Paring: 2007 Three Valley Zinfandel: Ridge
Great acidity and was chosen to withstand the chocolate desserts we knew we were going to order. It lacked in balance but was perfect with the desserts and the heaviness of the chicken. This bottle retails for $20 dollars so to have it on the menu for $35.00 is a steal. Recommendation is bring your own wine or choice this as the value.
5 out of 5 corks for the corking fee and having ridge for 35.00 .Favorite dish (of Mr.): Intermezzo of Pork terrine and Black currant sauce on toast was divine.
Favorite dish (of Mrs.): CARNAROLI RISOTTO
Maine Lobster, Preserved Meyer Lemon,
Watercress Leaves
Cost: 100 per person with wine (Tax and Tip Included)
About: Ridge Vineyards:
The history of Ridge Vineyards begins in 1886, when Osea Perrone (third person on bench wearing tall boots), a doctor who became a prominent member of San Francisco's Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge's production facility. At 2600', it is surrounded by the "upper vineyard."
In the 1940s, William Short, a theologian, bought the abandoned winery and vineyard just below the Perrone property; he replanted several parcels to cabernet sauvignon in the late 1940s. From these vines — now the "middle vineyard"— new owners Dave Bennion and his three partners, all Stanford Research Institute engineers, made a quarter-barrel of "estate" cabernet. That Monte Bello Cabernet was among California's finest wines of the era. Its quality and distinctive character, and the wines produced from these same vines in 1960 and '61, convinced the partners to re-bond the winery in time for the 1962 vintage.
The first zinfandel was made in 1964, from a small nineteenth-century vineyard farther down the ridge. This was followed in 1966 by the first Geyserville zinfandel. The founding families reclaimed the Monte Bello terraces, increasing vineyard size from fifteen to forty-five acres. Working on weekends, they made wines of regional character and unprecedented intensity. By 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. A Stanford graduate in philosophy—recently returned from setting up a winery in Chile's coast range—he was a practical winemaker, not an enologist. His knowledge of fine wines and traditional methods complemented the straightforward "hands off" approach pioneered at Ridge. Under his guidance the old Perrone winery (acquired the previous year) was restored, the finest vineyard lands leased or purchased, the consistent quality and international reputation of the wines established. Cabernet and zinfandel account for most of the production; syrah, grenache, carignane, and petite sirah constitute a small percentage. Known primarily for its red wines, Ridge has also made limited amounts of chardonnay since 1962.
Lytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century's experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit's distinctive character and richness into the wine.
