Issue link: https://digital.copcomm.com/i/648009
Flannery, who created his own niche by working with Holstein cattle instead of the more common breeds of Angus and Hereford, says he loves to eat at Press. "Trevor has a great ability to showcase the true flavors in each cut. I admire the way he lets the natural juices and different levels of marbling shine through in each bite. On top of that, I like the way the side dishes are always innovative and forward thinking. For me, it's a joy to be both a guest and soundboard at Press whenever I'm in the area." Beyond working with premium beef and a nice mix- ture of locally raised lamb, pork, free-range chicken and a marvelous in-house selection of cured meats and fresh sausages craed by Colin Miles, who joined the staff last summer, the commitment to quality at Press extends to the seafood community as well. As a result, the restau- rant began developing a fully-sustainable fish menu in association with the Monterey Bay Aquarium in 2015. In addition to serving fresh oysters from the Pacific Ocean, lobsters from Maine and jumbo prawns from the Gulf Coast; the sturgeon and Ruby Red trout featured At Flannery Meats in Marin, Bryan Flannery holds an awe inspiring slab of bone-in prime rib, one of the flavorful aged cuts Trevor Kunk works with at Press Napa Valley. Rudd Farm carrots with peanuts and lime. Beet and citrus salad, pine nut gremolata, queso fresco. CHRISTOPHER SAWYER 1 0 0 | t h e c l e v e r r o o t