French Blue, a cozy neighborhood restaurant located in the heart of Napa Valley, has finally opened. The restaurant is a creation by renowned architect Howard Backen, his interior designer wife Lori Backen and vintner Leslie Rudd. Serving as Executive Chef is Philip Wang, who has created an outstanding menu that includes Smoked Half Young Chicken with fava bean bread salad and marinated artichokes and the Grilled Delta Sturgeon with valley asparagus and cherry tomato jam. Chef Wang’s cuisine features wood-fired Napa cooking with ingredients from the local gardens of Rudd Farms.
French Blue is set in the old Vanderbilt building and the name comes from the ancient Vanderbilt’s blue doors. The venue features a large open kitchen with a wood burning oven and grill, two fireplaces, a communal table in the center and outdoor seating.
The restaurant currently serves dinner only, but will begin to serve as an all-day restaurant beginning on June 13.
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