Jim & Jamie’s Adventures In Napa

I often refer to wine in 3 categories: the rock concert (huge reds), the jazz concert (full fruit, playful on the palate), and ballet (soft, elegant, balanced).  Regusci, for me, falls into the jazz category.  Nice flavor, playful and fun to drink, not too complex, and easy on the tongue.  On an historical note, Regusci is a “Ghost Winery”- “Ghost Winery” is the name given to the few remaining early Napa Valley wineries that were in existence between 1860 and 1900. Very few of these Ghost Wineries remain as the vineyards of most Napa Valley wineries were decimated by the phylloxera infestation of the 1890′s. The economic depression of that decade was the final blow for many others. As a result, most of these wineries were abandoned or forced into bankruptcy and then laid dormant through prohibition.   As a Stag’s Leap District winery, it is surprising to find wine that is not huge with lots of tannins (they do have one Reserve that will need some aging before drinkability); but rather a nice touch to discover wines that are drinkable but also will age nicely over time.  Currently they have a number of wines for you to try: Cabernet Sauvignon, Merlot, Zinfandel, and Chardonnay, and all of this overlooking a beautiful estate.  For people looking for wine not too complex and easy on the palate, Regusci is the place to visit.

Judy Rogers, owner/chef of Zuni’s Cafe in San Francisco, continues to provide the ambience and great food that has defined her restaurant since 1987.  The whole roast chicken and the 30-minute wait are still on the menu, and still is a huge hit with it’s accompanying bread salad.  We decided to try the anchovies and parmesan cheese as an appetizer and we loved them with the crusty bread on the table and the parmesan cheese bits sprinkled on top.  The tomato soup was perfect, with roasted tomatoes and cilantro and creme fraiche, and the classic Caesar she makes still delights me.  I was given the opportunity to taste the ricotta gnocchi (wanted to compare them to my own- and I still prefer my own!), the pork chop roasted in the wood-burning oven, and the spaghetti and meatballs she had on the menu.  I still have yet to have a bad bite there.  The ambience is still funky and fun, with nooks and crannies and cubby holes hidden all over; the restaurant looks deceptively small until you walk through the labyrinth and discover tables that are hidden gems.  We kept dessert simple with the plate of biscottini, and with the large bowl cappucino it was a perfect ending to the meal.

One note about Bottega: even with a reservation, plan on waiting 15 to 30 minutes for your table.  You don’t mind waiting, especially near the outdoor fireplace with the cushioned outdoor sofas, a nice bottle of sparkling wine, and good friends with whom to enjoy the evening.  We tried 4 appetizers: the caprese salad with heirloom tomatoes, the deep fried foccacia that is wrapped with prosciutto and served with melon soup/sauce (everyone’s favorite), the crispy calamari, and the house-cured olives.  I decided to have the grilled octupus salad, with perfectly charred octupus tossed with greens and lemon vinaigrette, and a pasta, fettucine with bolognese.  I chose the pasta purposely because I had ordered it once before and was disappointed; it was under-seasoned.  Not so this time.  It was, as Tony the Tiger would say, “Great!!!”  Jamie allowed me to bite into his roasted quail, and our friends allowed me to enjoy a bit of their risotto with quail.  All of it was delicious.  As if that wasn’t enough food, we had to order to chocolate lava cake.  We weren’t disappointed.  Rolling ourselves out of the restaurant we all agreed that Bottega is still a local favorite spot for unique Italian food different from any other in the Napa Valley.

Our friends came into town and wanted something really easy and simple, so we introduced them to Pizza Azzuro.  More than just a “pizza joint”, they have wonderful salads, soup, and pastas to choose from.  I tend to order the pollo pizza, with chicken sausage and arugula, but was willing to extend my palate to something different: linguini with clams.  Always a treat to eat seafood, and sometimes leery of eating seafood in mid-scale restaurant, I was pleasantly surprised by flavor, texture, and overall yumminess.  The portion was huge- I’m learning to share my meals more often when we go there.  The mixed green salad is still a nice touch with blue cheese and candied pecans (I know- it’s been around a long time but it still works), as well as the Caesar Salad which is a nice classic to have on any menu.  The soup was clam chowder (yes, it came in both courses, but I didn’t mind) and it wasn’t too thick and wasn’t too thin- like Goldilocks, it was “just right”.  For anyone looking for a nice, simple, flavorful, and satisfying meal, Azzuro is an excellent choice at a reasonable price.