NINEBARK restaurant opens from the award-winning AvroKO and two Michelin star Chef Matthew Lightner

Lightner brings a world of unusual smoking, grilling and marinating techniques to local, market-driven fare.

NAPA VALLEY, CA; October 13, 2015 – AvroKO and AvroKO Hospitality Group West launch their newest project, NINEBARK (813 Main Street, 707-226-7821, www.ninebark-napa.com) – a California-inspired, market-driven restaurant helmed by two Michelin star Chef Matthew Lightner (formerly of NYC’s Atera).

Chef Lightner’s menu celebrates the bounty of California purveyors with a special emphasis on techniques like smoking, perfuming, and grilling with unique ingredients and processes.

The dinner menu features a selection of salads including Grilled Avocado, kohlrabi, heirloom citrus dressing, crispy allium sprouts, and whole wheat crisp; and a Horiatiki Salad with buddha’s hand, persimmons, peppers, seasonal selections of fresh fruit and produce, local feta cheese, citrus, and olive oil.

Appetizers include Rock Cod Poke with slow-cooked kombu, brown butter dashi, onion marinade, house fish sauce, seaweeds, sea lettuces, and sesame seeds; and Dumplings of Chicken, Shrimp and Ricotta Cheese with gravy of roasted chicken and prawns, smoked bread, and parmesan.

The NINEBARK menu also emphasizes uncommon preparations of seafood, including specialty “skewers” of Trout from Mt. Lassen (California) lightly perfumed over cedar branch with eggplant, oyster mushroom, pine oils, and mushroom stock; and House Blackened Sturgeon Collar, slow smoked over hardwood, porridge of heirloom rice, salt baked daikon and sourdough, fish sauce, and lemon.

Entrees highlight Chef Lightner’s use of specific grilling techniques including Charcoal Roasted Duck with Valencia orange, garden sorrel, and tarragon sauce; Poached and Grilled Halibut with escabeche, ragout of radishes, fresh and dried nasturtium, and broth of stewed vegetables; and an Aged Ribeye with cornbread pudding, young onions and leeks in a roasted grain jus. To complete the meal, a menu of sweets includes items like a Japanese-style cheesecake with persimmon, parmesan, and cream cheese ice cream; and Thousand Layers of Chocolate S’mores with vanilla marshmallows, smoked chocolate mousse, and burnt sugar.

The cocktail program, innovated through a collaboration between Chef Lightner and head barman Andrew Salazar, varies based on location in the restaurant. At the first floor bar, the team is mixing up some classics with twists inspired by Lightner’s cooking techniques including a Pina Colada with smoked pineapple, white rum, and coconut; a Side Car with cognac, lemon, triple sec, and fig; and a Tennessee Cola with whiskey, house-made cola, and toasted grain. On the third floor, Salazar is offering their new creations including the Old Ball Game which combines popcorn and peanut-infused rye whiskey, demerara, and leather bitters; the Panache Indochine mixing up IPA, gin, whole pressed lemon, ginger, and kaffir lime; and the Route 15 combining Mosto Verde Italia Pisco with lemon, cream, egg white, orange blossom, and honeycomb.

AvroKO, the award-winning hospitality design and concept firm, created a modern, airy version of a store house that flows through NINEBARK’s three floors. Each floor will showcase a rotation of herbs, products, branches, and even floral that the kitchen will be using in the cooking and preparation process.

The ground floor will feature a relaxed bar and dining area with an abundant and glowing “goods & produce” wall. The second floor will be a casually-elegant dining room centered around an arched, open kitchen and chef’s table complete with kitchen smoking and grilling fodder including olive, oak, and pine branches sourced up Valley. The third floor will be a rooftop garden-style dining and bar experience with central lounge “gliders” and banquettes covered in vintage plaids with sweeping views of the Napa River.

NINEBARK is open for dinner Tuesday–Sunday, 6:00pm–10:00pm. The bar will be open Sunday, Tuesday–Thursday 5:30pm–12:00am; Friday–Saturday 5:30pm–1:00am. Reservations are accepted either through OpenTable (http://www.opentable.com/ninebark-reservations-napa?restref=92131), by calling 707-226-7821, or by contacting the restaurant directly at info@ninebark-napa.com. In the coming weeks, NINEBARK will open for both brunch and lunch.

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