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.”
Rudd Farms sits at the top of Mt. Veeder in the Mayacamas Mountains and is located just minutes away from PRESS. The cooler days and warmer nights of this unique mountainside plot yield not only some of Napa Valley’s finest wines but also serve as an ideal environment for growing heirloom produce and raising free-range livestock. Rudd Farms comprises of two acres of farmland under thoughtful cultivation, an acre of fruit orchards, an olive grove, plus plenty of space for a variety of animals that call the farm home. The bounty of Rudd Farms is offered throughout the PRESS menu nightly.