*Archetype did not sponsor my visit or otherwise compensate us in any way for my thoughts on their establishment….but for the record, I really liked it!*
This weekend I enjoyed a lovely dinner with friends and colleagues at a new restaurant in St. Helena called Archetype.
As we entered the former building of French Blue at 1429 Main St., we were blown away by the rustic, simplistic beauty of Archetype.
With a wide open floor plan, high ceilings, fresh flowers, and busy chefs preparing culinary delights in an open kitchen it felt like we had stepped into a white party in the Hamptons.
As is typical for Napa Valley, Executive Chef Ryder Zetts uses local and seasonal ingredients in his preparations, and dishes are flavorful and beautiful in presentation – plates are informed by the comingling of ingredients, and the whole is definitely greater than the sum of the parts.
Some of the meals enjoyed at our table include Alaskan halibut with bacon crust, manila clams, grilled ramps, and marble potatoes; carola potato gnocchi with green garlic butter, young carrots, pea tendrils, and mushroom condiment; and chilled Dungeness crab with pearl tapioca, hearts of palm, red curry, and fried coconut.
Sounds amazing, right?
Working for a winery, it’s often funny to enter new restaurants and become familiar with their protocol on corkage fees. We were happily surprised with Archetype, where the first bottle was free, and minimal for subsequent bottles – we have to be able to drink the good stuff, ya know.
But let’s be honest, while the restaurant was fantastic, the company was even better. I’m very thankful to work for a company that values its employees as much as mine does!