s a v o r n a p a v a l l e y RESTAURANT SPOTLIGHT archEtypE Rising-star Chef Ryder Zetts is putting his imprint on Archetype, launched last April in St. Helena in the former French Blue space, now managed by Auberge Resorts. The former chef de cuisine of the Michelin-starred Solbar is creating rustic, yet sophisticated American fare using local seasonal ingredients—some of them foraged by his own brother in the Napa Valley—and creating dishes bearing the signature char from the wood-burning grill, or an infusion of smoke from the wood-burning oven. Zetts’ dishes are the perfect winter comfort food, many of them reflecting nostalgic flavors of his childhood in Wisconsin and Virginia —such as the popular tater tots (served au naturel, or with crème fraiche and caviar), or Liberty Farm Duck Confit and Buttermilk Waffle with Sunnyside Duck Egg and Cherry Vanilla Compote. The space, designed by Archetype owner/renowned architect Howard Backen, was named by Architectural Digest as one of the “Ten Most Beautifully Designed” restaurants. Front of the house is run by the impeccable Kelly Sherman, whose pedigree includes such Bay Area legends as Chez Panisse, China Moon Cafe and Mecca. Breakfast, lunch, dinner and weekend brunch dishes include breakfast pizzas such as Grilled Spinach and Mushroom Pizza and Duck Confit Breakfast Pizza, as well as Oak Grilled Trout with Poached Eggs, Mustard Butter; and Bodega Bay Salmon Roasted on Oak Barrel Staves, with Crispy Artichokes, Spring Onions, Fennel and Sea Beans, to name a few. Desserts include an impossibly fluffy Meyer Lemon Meringue Pie with brown butter crust and blood orange syrup, and Lemongrass and Rhubarb Parfait with kaffir lime ice and ginger snaps, among others. 1429 Main Street, St. Helena, California (707) 968-9200 Breakfast: Mon-Fri 8:30 – 11a.m. | Brunch: Sat-Sun 9:00 a.m. – 2:30 p.m. Lunch: Mon-Fri 11:30 a.m. – 2:30 p.m. | Dinner: Mon-Sun 5:30 – 9:00 p.m. 66 www.nAPAVA L L E Y L I F E magaz ine. c o m
NVLife_JanFeb_2015
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