The culinary team at PRESS proudly presents modern steakhouse cuisine with a distinctly Napa Valley flair.
In addition to sourcing its dry-aged, USDA prime beef and other proteins from local purveyors, the numerous vegetable-based dishes prominently featured on the menu give PRESS a true sense of place.
The cuisine at PRESS, like the wine, is rooted in its terroir, letting the ingredients speak for themselves.
Most Famous For
Following through on a pledge made by Leslie Rudd several years ago, PRESS has the largest collection of Napa Valley wines in the world with more than 10,000 bottles. The Wine Cellar is the ideal place to explore their drinkable library paired with the Chef's Tasting menu for a private dinner.
Specialty Cocktail & Wine
Each night they feature a "Vintage Pour" wine by the glass ($40) that has been aged a minimum of 20 years for guests to enjoy.
Additionally, their PRESS Gin & Tonic, using No. 209 Gin locally made in San Francisco, and house-made tonic, is a signature of the restaurant.
Napaulée celebration, where the traditions of La Paulée — the time-honored Burgundian end of harvest celebration and "the world's classiest BYOB party" — are invoked.
Guests are strongly encouraged to bring their most prized bottles of Napa Valley wine to drink and share, inciting a friendly competition among wine lovers throughout the evening to enjoy with a family-style feast prepared by the PRESS culinary team.
- 2 lbs Boneless, Prime Short Ribs
- As needed Kosher Salt and Black Pepper
- 1 lb Beef Trim, cut into small pieces
- 2 Tbsp Vegetable Oil
- 1 cup Carrots, small diced
- 1 cup Onions, small diced
- 1 cup Shallots, small diced
- 1500 ml Red Wine
- 4 each Garlic cloves, skin-on, crushed
- 2 sprigs Thyme
- 1¼ quarts Veal Stock
- ½ Tbsp Black Peppercorns
- ¾ cup Dried Cherries
- 2 Tbsp Red Wine Vinegar
- Season the short ribs with salt and black pepper, and grill over a moderate flame. The flame should be intense enough to sear/char the meat, but also allow the short ribs to take on plenty of smoke.
- Remove from the grill and reserve.
- For the braising liquid, heat a large pot over medium-high heat and add in the vegetable oil.
- Once lightly smoking, add the beef trim, spread evenly across the surface of the pot, and allow to sear on one side for approximately two minutes.
- Stir the trim and continue to sear until seared on all sides.
- Add the carrots, onions, and shallots. Continue to cook over medium-high heat until lightly caramelized, about 5-6 minutes.
- Add red wine, garlic, and thyme. Bring to a simmer. Once simmering, skim any impurities that rise to the surface and discard. Reduce heat to medium and allow to reduce by ½.
- Once reduced, add the veal stock, peppercorns, cherries and vinegar. Bring to a simmer and skim. Allow to cook over medium heat for an additional 20 minutes.
- Strain the braising liquid through a fine mesh sieve.
- Place the short ribs in an ovenproof dish and cover with the braising liquid.
- Place in a 250F oven and braise for approximately three hours, turning every 30 minutes.
- Remove the short ribs from the oven and allow to cool.
- Once cooled, place in an airtight container and allow to sit overnight in the braising liquid.
- The next day, remove the hardened fat from the surface. Gently heat the short ribs in the sauce to melt the sauce off the meat.
- Portion the short ribs into four even portions and return to the sauce. Warm over low heat until heated through. Reserve in a warm place.
- Meanwhile, reduce the remaining braising liquid by half. Reserve.