Issue link: http://digital.copcomm.com/i/960891
april 2018 / the tasting panel / 51 N ew to Downtown Napa, Archer Hotel and Charlie Palmer Steak have already established a respected local reputation for their luxurious accommodations, upscale dining, and what's perhaps the most sought-after happy hour in Napa Valley. Director of Food and Beverage Peter Triolo and Executive Chef Jeff Russell recently shared their vision for Archer's food and beverage program and Charlie Palmer Steak with The Tasting Panel while sitting fireside in the lobby of the boutique hotel—five floors below its Sky & Vine Rooftop Bar, a full-service restaurant and bar opening in April. Sky & Vine will offer the same exten- sive selection of wine—predominantly from Napa Valley—that Charlie Palmer has downstairs, but the rooftop deck will expand on the restaurant's interna- tional offerings. Triolo and Russell say Sky & Vine's wine list will change every quarter to stay fresh and relevant while pairing with Russell's seasonal menus featuring locally-sourced ingredients. Triolo also plans to continue supporting local vintners by offering glasses of select red, white, and sparkling wines for just $7 during happy hour as patrons take in expansive views of some of the most scenic AVAs in California, from Stag's Leap to Mount Veeder. Triolo, who originally hails from Modesto, California, began his career in the industry at 18, working for several years at the Four Seasons and serving as the General Manager at The Culinary Institute of America at Greystone. He now wears several hats at Archer, including managing the wine program at Charlie Palmer Steak, the happy hour in the hotel lounge, and now, Sky & Vine. After working for Charlie Palmer Steak in Washington, D.C. and Denver, Russell spent a year in Napa Valley preparing for the opening of the new restaurant and built relationships with local producers in an effort to incorpo- rate their ingredients into his menus. For more information on Archer, Charlie Palmer Steak, and Sky & Vine, visit archerhotel.com. Director of Food and Beverage Peter Triolo supports local vintners in Napa in his by-the-glass program. Charlie Palmer Steak favorites from left to right: the steak sandwich, lobster corn dogs, charred broccolini, a bone-on tomahawk for two (center), truffle and bacon twice-baked potato, and assorted wild mushrooms.