RH unveils RH Yountville
RH has announced the opening of RH Yountville, an elegant wine country compound featuring an indoor-outdoor restaurant with a soaring glass roof surrounded by 100-year-old heritage olive trees, crystal chandeliers and a series of dramatic seven-foot fountains.
Located in the heart of Napa Valley, the five-building compound also includes a two-storey stone Wine Vault at the Historic Ma(i)sonry Building, an outdoor wine and barista bar, and two boutique design galleries – all connected by lush garden courtyards with outdoor living rooms that can be reserved for wine tastings. The space further encompasses century-old French limestone fountains, globally-sourced antiques and artifacts, a 40-foot, live-edge single slab tasting table, fireplaces and walking paths with decomposed granite and bluestone pavers.
An integration of food, wine, art and design, RH Yountville marks Chairman and CEO Gary Friedman’s ongoing collaboration with restaurateur and founding President of RH Hospitality, Brendan Sodikoff, as well as design architect James Gillam of Backen, Gillam & Kroeger.
“RH Yountville reflects our vision for creating inspiring spaces and authentic experiences that respect and amplify the local culture,” says Gary Friedman, RH Chairman and CEO. “This is an inherently personal project given our nearby headquarters in Marin County. We’re humbled to introduce this new experience to Napa Valley – one of the most celebrated food and wine destinations in the world.”
Sodikoff’s seasonal, ingredient-driven menu has been sourced from neighbouring farms, and features a selection of shareable boards such as artisanal prosciutto with garlic bread; délice de bourgogne cheese with warm baguette; raw vegetable crudité with buttermilk herb dipping sauce; crispy artichokes with roasted potatoes and rosemary aioli; and avocado toast on grilled sourdough. Salads include Italian burrata with roasted tomatoes, shaved Vegetables, gem Lettuce, arugula with shaved fennel, and a kale caesar. Mains include the half roasted chicken with olive oil potato puree and natural jus served in a copper roaster; the Atlantic Dover-sole with brown butter, lemon and parsley; a 14-oz charred ribeye steak with house-cut fries and aioli, and broiled salmon with honey, black pepper, brown butter and lemon.
The menu also presents Sodikoff’s take on timeless classics such as the RH burger, a truffled grilled cheese on rustic sourdough, the shaved ribeye sandwich on charred garlic bread with au jus, and the RH scramble with crème fraîche, avocado and chives, also available with freshly shaved truffles.
Sodikoff adds: “The Napa Valley has had a profound impact on the way I see the world. I spent five years living in Yountville over two decades ago, and am grateful to return home to work on a project this inspiring, in a community that I have such fond memories of.”
Originally home to one of Napa’s first vintners in the early 20th century, the Ma(i)sonry building has been transformed into a two-storey Wine Vault with a 24-foot cedar ceiling, rough-cut fieldstone walls, luxe lounge seating and a limestone bar. By the taste, glass or bottle, visitors will discover a curated selection of rare, limited-production wines from some of the valley’s top small producers, as well as classic champagnes.
Adjacent to The Wine Vault at the Ma(i)sonry Building is a wine and barista bar serving craft espresso, teas, fresh cold-pressed juices and wines by the glass.
