The Wagyu beef bavette.Photo: Grub Street
We had the pleasure of dining again recently at the newly crowned, Michelin-three-star Restaurant at Meadowood in Napa, where chef Christopher Kostow wowed us with a bunch of dishes, including a guinea hen roasted under a salt meringue and served with pickled vegetables and guinea hen broth; a dish of shelling beans with an avocado purée that's been nicknamed "the deconstructed burrito"; and a tender Wagyu bavette "napoleon" of sorts, layered with black truffles. See the evidence in today's slideshow, and note that the restaurant will not be serving its regular menu during the Twelve Days of Christmas dinners, which kick off tomorrow night with a special menu created by guest chef Masaharu Morimoto.
Earlier: A 25-Course Meal at Manresa, Illustrated [Grub Street]
What You Missed at S.F. Chefs 2011
First Look Inside Jasper’s Corner Tap & Kitchen, Opening Next Week
Step Inside the Newly Open Sightglass Coffee Bar and Roastery
First Look at Del Frisco’s Grille, Opening Saturday in Rock Center
What You Missed at Share Our Strength's Taste of the Nation
First Look Inside Barn & Company, Opening Tomorrow
