Cuisine:

• Californian
• Asian
• Fusion
• Others
• Contemporary

Brix Description:
Brix is up to new tricks. The name has thankfully returned to its original, simplest roots. The revamped dining room exudes a disarming softness, with yellow accents, warm woods, upholstered curved loveseats for two set into 100-year-old wine casks fronted by green marble tabletops, and a stone fireplace wall that transforms the bar area into an inviting lounge. And then there's understated, celebrated chef Anne Gingrass-Paik (Postrio, Hawthorne Lane). Her mains break by heat source: wood oven (roasted littleneck clams with smoky paprika, pizzas such as picholines and fennel sausage or king trumpet-potato); grill (hefty Berkshire pork chop with caramelized pears and sweet potato gratin); and range (bass with tea-soaked raisins and lemon-infused olive oil, or succulent short rib ragù). Her forthright style may be best embodied by pink lady apple carpaccio salad with shaved cocoa wash rind cheddar, cocoa nibs, and a drizzle of walnut oil. Desserts play Jekyll and Hyde, alternating between rough-around-the-edges (cast iron skillet oats with caramelized chopped apples and cherries) and suave (silky white chocolate cheesecake). The patio overlooking vineyards and gardens continues to reign as one of the Valley's best outdoor spaces.


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