Chef/Proprietor Sean O’Toole’s new restaurant, Torc, is now open on Main Street in Napa, located in the beautiful space that once housed Ubuntu. O’Toole, an admired Bay Area chef who cooked at Cotogna, Quince, Bardessono, and most recently, Hopper Creek Kitchen, has created a casual contemporary American menu for his first solo endeavor. Represented on his family’s coat of arms and honoring his Celtic descent, the torc symbolizes Chef Sean O’Toole’s philosophy of the table. In O’Toole’s interpretation, Torc celebrates the rituals of eating together, whether for a simple quick bite or a more indulgent feast. While the word also comes from the ancient Gaelic term for boar, for O’Toole, Torc is an emblem of convivial feasting and hospitality. A Napa resident for the past five years, O’Toole has assembled a dynamic front-of-house team. Jonathan Wendorf, who had been at Cotogna since its opening and worked in well-known Napa Valley establishments including Bottega, is the general manager. Assistant manager is Brittany Klipper, who was previously at Farmstead and Cavallo Point. Cynthia O’Toole, who oversees Torc’s beverage program, has worked at Kenzo Estate, Bardessono and The Ritz-Carlton, San Francisco. O’Toole’s menu features contemporary fare with subtle international influences, showcasing ingredients sourced from his longstanding relationships with local producers and purveyors, including his close friend, celebrated forager Connie Green. Torc’s opening menu items include Bengali Sweet Potato Pakora with Yogurt-Truffle Dip ($5); Violet Artichoke Soup with Chanterelle Mushrooms, Mint and Lemon ($10); Dungeness Crab Salad with Buddha Hand, Satsuma Mandarin, Avocado and Herb Salad ($14); Hudson Ranch Heritage Pork with Cheddar Grits, Collard Greens and Mustard Sauce ($25); and Roasted Chicken for Two with Black Spice, Coconut Rice and Spicy Bok Choy ($41). Dessert includes items like Mt. Tam Cheese with Piment D’Espelette Marmalade and Pickled Chanterelles ($6) and Napa Meyer Lemon Tart with Smoked Hazelnut Ganache and Sablé Breton ($9). The restaurant offers about eighty wines by the bottle, including vintage Burgundies and Napa cult wines, as well as a well-edited list of wines by the glass, an extensive selection of beers, and plans to offer cocktails in coming months. O’Toole did very little to alter the already stunning dining room. Bay Area architects Abueg Morris kept a light touch and simply revitalized the nineteenth-century stone and timber space. Lighting adjustments better feature the thirty-foot ceilings and tables, alterations to the floor plan, and new fabric on the banquette seating. Torc’s new decor emphasizes comfort and warmth through the use of natural materials, dark wood floors, cozy chairs, and reclaimed wood tables. Restaurant seating consists of 90 dining room seats, including 17 bar seats, 20 rear patio seats (open seasonally) and a private dining room on a mezzanine level where the yoga studio once was. The restaurant’s open kitchen remains the same. Art from well-known local photographer Andy Berry enlivens the restaurant walls. Robert Van Horne of r.vH Design in San Francisco created Torc’s collateral and logo design. Torc Restaurant is located at 1140 Main Street, between Pearl and First, Napa. The restaurant is open from 5:30 p.m. till 9:00 p.m., seven days a week. Brunch service will begin in January. Reservations are recommended and can be made by calling 707.252.3292 or at seatme.com/torc. For more information please visit torcnapa.com. OPEN MAP HERE Torc’s Chef/Proprietor Sean O’Toole All Torc images by Andy Berry
NVLife_Feb_2014
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