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.
Butcher Bryan Flannery
Born and raised in San Francisco, Bryan Flannery has been immersed in the meat business since he was old enough to handle a broom and sweep the floors in the family meat market. He continues to work tirelessly to ensure that he provides the highest level products available and flies around the country searching for suppliers who meet his standards. Bryan says: “When I find what I want, I’ll pay a premium to get it; age it to perfection, then ship it with complete confidence, knowing there is nothing out there that is better; although I’ll not give up searching.”