7377 Saint Helena Hwy
Napa, CA 94558
707.944.2749
www.brix.com
Brix bills itself as a farm-to-table restaurant.The restaurant and garden has more than 2 acres of farm land in which many of the dishes vegetables coming directly from the garden. Does it get much fresher? The menu actually indicates what vegetables come directly from the garden. How cool is that?
The architecture of the restaurant fits in perfectly with the Napa Valley region. Flowers and plants surround the perimeter of the restaurant...this entices guests to wander around the beautiful grounds.
A view of some of the raised garden beds where various vegetables are grown. This is a view of the backside of the property facing the outdoor patio. The vegetables that you are about to eat are only about 50 feet away from where you dine.
This is another view of the outside seating area where our table was facing the gardens and the hills. Doesn't get much more serene and beautiful than this.
Fresh bread with butter and sea salt. The bread was nicely toasted and warmed and delicious when eaten with the butter. Not sure if it was house made or not but it was good.
Brix Summer Heirloom Tomato Salad (11)
This was a dish that was beautiful to look at as it was to eat. I loved the flavor of the tomatoes and the crunchiness of the cucumber, adding a freshness to the salad. What really made the salad for me was the vinaigrette. I wanted to pick up the bowl and drink every last drop of it.
Grilled Lebanese Zucchini with cherry tomatoes and basil vinaigrette (6)
This was another vegetable dish that was a winner! The grilling on the zucchini added a nice bit of char and flavor to the zucchini. The tomatoes and the vinaigrette were once again outstanding. Freshness at its peak!
Sonoma Duck Breast with Creamy Mushroom Farro (26)
This was a nice piece of duck breast that was cooked well and portioned just right. The creamy mushroom farro was a change from the normal farro which I find boring at times.
Beef Tenderloin with olive oil poached zucchini and tomato vinaigrette (29)
The beef tenderloin was as you would expect, tender. The steak had a char and smokey flavor from the grill. My only complaint was that the steak was slightly overcooked in my opinion. Not a particularly exciting dish but solid.
Creme Brulee
The creme brulee was an excellent example of how it should be. Beautifully bruleed sugar top that shatters and begs to be eaten. Brix also included some kind of brittle.
Farm to table. Wouldn't it be awesome if all restaurants could operate with this belief? We enjoyed our meal at Brix, especially the vegetable dishes. It didn't hurt either that we had this beautiful view to look at.
Napa, CA 94558
707.944.2749
www.brix.com
Brix bills itself as a farm-to-table restaurant.The restaurant and garden has more than 2 acres of farm land in which many of the dishes vegetables coming directly from the garden. Does it get much fresher? The menu actually indicates what vegetables come directly from the garden. How cool is that?
The architecture of the restaurant fits in perfectly with the Napa Valley region. Flowers and plants surround the perimeter of the restaurant...this entices guests to wander around the beautiful grounds.
A view of some of the raised garden beds where various vegetables are grown. This is a view of the backside of the property facing the outdoor patio. The vegetables that you are about to eat are only about 50 feet away from where you dine.
This is another view of the outside seating area where our table was facing the gardens and the hills. Doesn't get much more serene and beautiful than this.
Fresh bread with butter and sea salt. The bread was nicely toasted and warmed and delicious when eaten with the butter. Not sure if it was house made or not but it was good.
Brix Summer Heirloom Tomato Salad (11)
This was a dish that was beautiful to look at as it was to eat. I loved the flavor of the tomatoes and the crunchiness of the cucumber, adding a freshness to the salad. What really made the salad for me was the vinaigrette. I wanted to pick up the bowl and drink every last drop of it.
Grilled Lebanese Zucchini with cherry tomatoes and basil vinaigrette (6)
This was another vegetable dish that was a winner! The grilling on the zucchini added a nice bit of char and flavor to the zucchini. The tomatoes and the vinaigrette were once again outstanding. Freshness at its peak!
Sonoma Duck Breast with Creamy Mushroom Farro (26)
This was a nice piece of duck breast that was cooked well and portioned just right. The creamy mushroom farro was a change from the normal farro which I find boring at times.
Beef Tenderloin with olive oil poached zucchini and tomato vinaigrette (29)
The beef tenderloin was as you would expect, tender. The steak had a char and smokey flavor from the grill. My only complaint was that the steak was slightly overcooked in my opinion. Not a particularly exciting dish but solid.
Creme Brulee
The creme brulee was an excellent example of how it should be. Beautifully bruleed sugar top that shatters and begs to be eaten. Brix also included some kind of brittle.
Another serene view of the mountains, gardens, and vineyards of Brix. A great way to end the evening: just taking our time with dinner and relaxing as the sun drifted behind the mountains and enjoying what Napa has to offer.
Having previously worked as a chef at Acacia Winery for many years, he started this food truck business about a year now. There is actually a real wood fired oven, and he has the proper insignia on his truck so you know he's legit.