![]() We wanted to add something new and unpretentious to the Napa scene-a wine bar and restaurant culture infused with discovery, excitement, and professional service. Q: How long did you work the floor in other restaurants before owning your own? Were you working the floor right up until the final leap, or did you have to take some time off to turn your dream into a reality? We are excited to share wines from our neighborhood and from the larger world with everyone that walks through our door. MS and RS: Opening Compline took over three years from the conception of the idea to opening day. We continued to work our “real” jobs during most of this time-meaning that all of the time spent articulating the concept, securing investment, and creating the business had to occur around 50-plus hour workweeks. We finally both left our other positions-Ryan as General Manager of Redd Wood Matt as Education Director of Guildsomm-once buildout started, seven months before we opened. We leased a shell of a building and had to do everything (plumbing, electrical, heating and air, kitchen design) ourselves, so we freed ourselves up to be on site with our contractor daily.īetween the two of us, we have about 30 years in total of restaurant experience, in just about every position, from the kitchen to the wine cellar to the dining room. RF: After I broke from the easy path before me in academia, I climbed the restaurant ladder for a decade from server to beverage director. I passed a series of wine certifications culminating in the Master Sommelier title. We did not take a break before opening our own restaurant. There are bills to pay that don’t go away. We worked in restaurants, consulted, and did teaching all the way up until the day we opened our own doors.ĭK: My first Sommelier role was the Head Sommelier position at The French Laundry. All in all we cant wait to go back.I discovered my passion for wine in 2005 while taking the CMS Introductory course/exam. Even our past waiter Michael(who is amazing) and Ezra ( I hope that's his name) came by and greeted us and made sure we always had everything we needed. ![]() Allison is a GEM, a JEWEL and she can light up anyone's heart with her infectious hospitality. Brilliant Master Sommelier Dennis Kelly is another very special EXCEPTIONAL person who always welcomes us with open arms and a beautiful smile. I'd look forward to going to work there everyday. ![]() Hey may I add, he's HUMBLE!!!! He gives credit to his staff and has a beautiful heart and smile to boot. Oh yah this Resturant left me speechlesssss in the BEST way! Ouuuulalalalal Chef Anthony, (watch out Thomas Keller) is BRILLANT!!! Unbelievable, a Chef with pure and natural magically GENIUS!!!! I couldn't wait to personally meet him and THANK him for this euphoric experience. In Palo Alto, dropping $200 for a nice, but not great meal, will not break the bank for many, but I would have expected just a little better experience overall. So, a pleasant meal, but with water, tax, tip, mandates, a total of $210. If you really want to add something for water and Palo Alto mandates (whatever that means), just add it to the menu cost. I found a couple "extra" charges annoying: $1 per person for still or sparkling water, and a 4% "Palo Alto mandates" surcharge. We shared a half bottle of 2016 Ridge Geyserville Zinfandel-delicious but rather pricey at $60. No dessert (I was too full, and actually took some of the chicken home). My husband's short ribs were delicious, incredibly tender and very flavorful. Why wasn't dish dish served on a larger plate? Would have made a much nicer/more gracious presentation. And atop the dish were several yummy pieces of grilled romaine.but no room to maneuver/cut them. Oddly, the chicken and rice/piperade were served on such a small plate that it was difficult to cut the chicken without the rice nearly running off the edge of the plate. Would have preferred two separate, smaller sides with the hen. The Parker House rolls ($5 for 4 little rolls) were TDF! The chicken (game hen) under brick was delicious, but the saffron rice and piperade (mixed together!) was rather one dimensional. ![]() I don't mind paying for good food (and some of it was excellent), but I found the octopus appetizer portion very small for the price. The lounge menu is limited and pretty expensive. It was cozy and really nice for quiet conversation-conversation being very difficult in most Palo Alto restaurants! Gracious and professional service (felt a little like a cross between the French Laundry and Keller's Ad Hoc). We were seated in a little alcove just off the bar area. I took my husband here (to the Lounge) as a thank you gift. ![]()
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