This writer referred to us as a "pork lovers dream come true." We humbly agree.
The LA Times says our restaurant is an "unassuming overachiever" and kindly listed us on their recommended route through Anderson Valley to Mendocino.
We shared The Pig's recipe for Smoked Salmon Mousse with Crostini with Wine Enthusiast Magazine. We like it with Fathers & Daughters 2015 Sauvignon Blanc.
Press Democrat writer Karen Misuraca opines about the beauty and benefits of autumn in Anderson Valley.
A warming meal on a chilly autumn night inspired these kind words from Robert Parker's Wine Journal.
Word of Mouth magazine came down for a meal and a chat. Next thing we know we're on the cover of the winter issue—Nice!
Thrilled to get a mention in a piece about AV in The Seattle Times.
Nick Passmore delves deep into the AV Pinot scene:
We're happy to be one of the "chef-driven restaurants" mentioned in this New York Magazine article:
We were tickled to get a mention in Nuvo's piece The Secret Life of Mendocino, who called us a "rustic-refined gem." Love!
Got a write up in our local rag ...
"This place is honestly worth a drive up from San Francisco just for dinner."
"Renowned Napa chef Janelle Weaver works her magic with locally sourced food such as the Emerald Earth Rabbit Pot Pie. It was a crusty, hearty masterpiece, and like everything we tried it was prepared artfully but without pretension." Why, thanks, Orange County!
Always fun to talk with folks into California wines ...
Pinot is clearly the leader of Anderson Valley Wines, as evidenced by the annual Pinot Noir Festival. I was honored to participate in the food side of the 2014 event, as mentioned in this article by Wine Consumer Magazine: