- Corkage: $20 per 750ml
- Dinner with a view:
- Family Friendly:
- Full Bar:
- Group Friendly:
- Outdoor Dining:
- Parking: Parking lot
Brix Restaurant and Gardens in Yountville opened on March 28, 1996 with a clear focus on providing a farm-to-table dining experience. More than two acres of gardens and orchards provide ingredients for a new menu inspired by the culinary traditions of the wine growing regions in Southern France to Northern Italy.
Owned by the Kelleher family, the restaurant's name reflects the measurement of sugar levels at which the grapes for the Kelleher Family Vineyard's Cabernet Sauvignon are harvested.
The dual themes of winemaking and farm-to-table cuisine run through our three private dining rooms at Brix. Stunning views of the vineyards are the focus in our two Provencal-inspired rooms adjacent to the main dining room. Inside the main dining room, we offer the gorgeous Reserve Cellar for smaller parties, where guests are surrounded by tastefully displayed cases of wine in a red-hued room. In all of our private event areas, guests can expect the stellar service and cooking for which the restaurant is well-known.
Imagine your special day with family and friends surrounded by flower gardens, grapevines, hillside vineyard views and the Mayacamas Mountains as the backdrop. Brix offers our fabulous vineyard site for your special ceremony anywhere from two to 200 guests.
Ceremony site fee includes Chiavari chairs, dance floor, water service, market umbrellas, vegetable garden pre and post-wedding reception area and set up in our private vineyard ceremony site.
Just a stone’s throw from the restaurant, diners find the crown jewels of the grounds at Brix: Our flower and vegetable gardens and our orchard. Comprised of raised boxed beds and in-ground beds, it grows crops year-round. Tiny salad greens, fava beans and strawberries in the spring; French beans, eggplant, tomatoes, berries and melons in the summer, apples and pears, hard squash, potatoes and fresh onions in the fall, and Meyer lemons and sweet limes, sweet peas, Brussels sprouts, cauliflower Romenesco and butter lettuce in the winter. It’s not unusual to see our chefs out in the garden, gathering bunches of fruits, vegetables and herbs for the day’s specials.