Restaurant at North Block 6757 Washington St., Yountville 707-944-8080 info@northblockyountville.com
Dinner, Sunday to Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.
by confit potatoes, great for soaking up the savory balsamic. Second, we sampled the New York strip ($68), which came with a rich cabernet reduction and a dollop of shallot marmalade—a mix of savory and sweet that enhanced an already flavorful cut of Flannery beef. Executive Chef Juan Cabrera emphasizes local-sourced ingredients, with much of the menu realized through open-hearth and live-fire cooking techniques. The kitchen is aiming for sustainability and naturalism in what it serves, and by the taste of it they’re succeeding. Our visit ended with a shared cup of the house budino ($13), the Italian pudding a mix of caramel and Macallan Scotch, sprinkled with pistachio bits and a spoonful of Chantilly cream. Delightful. There’s a casual vibe at North Block; unlike other esteemed restaurants in the region, this one welcomes a good mix of locals and out-of-towners, lending it a neighborhood feel. The restaurant underwent renovations two years ago and has emerged hitting a nice balance of relaxed and sophisticated. Yountville just keeps getting better and better. t
[Photo by Nicola Parisi]
Did You Know? The Liberty Duck found on North Block’s menu—and other fine-dining menus in the North Bay—comes from Sonoma County Poultry, founded by duck farmer Jim Reichardt in 1992. Liberty Ducks are a strain of Pekin Duck (common white, long-necked domestic ducks) developed in Denmark that are larger and meatier and best suited to temperate climates. They receive no antibiotics or hormones and are fed on a diet of corn and other grains, according to libertyducks.com.
Jason Walsh is editor in chief of NorthBay biz magazine and northbaybiz.com. A North Bay native, he’s spent his career covering the news, lifestyles and people of Sonoma, Marin and Napa counties. When not up to his elbows in page proofs, you can find him and his family exploring all corners of the North Bay from their home base in Novato.
Gnocchette and vermillion rockfish from the Valley to Coast tasting menu. [Photo by Verena Dohmen]
March 2025
NorthBaybiz 55
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