Bistro Don Giovanni in Napa, California,
4110 Howard Lane (Highway 29), just north of town.
Bistro Don Giovanni is definitely
La Dolce Vita for customers,
because the industrious staff
leads a life that is the opposite
of Dolce Far Niente.
At Bistro Don Giovanni, much of
what is presented to your table
is homegrown or housemade.
Fava beans and cavolonero grow
in the garden right outside the
restaurant's kitchen door. They
cure their own olives and make pear mostarda from their
own pears. If you have a drink before dinner, they made the
limoncello from lemons grown on the grounds.
The grounds are landscaped in fragrant Tuscan blue
rosemary and lemon trees. The side patio features a
fountain with sculptures of characters from Italian Comedia
Dell'Arte, like Pantaloon and Harlequin. It is ringed with
romantic tables for two against a backdrop of Italian
cypress trees. You know you're in wine country -- a giant 10-
foot corkscrew stands, wings outspread in greeting, in front
of the restaurant.
Inside, you're never far from a cozy fireplace – there are
two. The superb setting is mirrored in the cooking of Chef
Scott Warner, who has traveled and cooked extensively in
Sicily with friends and family. On one trip, he saw some tiny
tomatoes growing in clusters on a vine, so he brought the
seeds back with him. They're growing in the garden at
Bistro Don Giovanni, and they pair spectacularly well with
Primo extra virgin olive oil. But then, any tomato does.
Chef Warner loves Primo's bold, intensely fruity flavor with
no bitter finish. "It's as close to Sicily as I can get," he said.
It's the finishing touch to many of his dishes. He was good
enough to share the recipe for one of them with us.
4110 Howard Lane (Highway 29), just north of town.
Bistro Don Giovanni is definitely
La Dolce Vita for customers,
because the industrious staff
leads a life that is the opposite
of Dolce Far Niente.
At Bistro Don Giovanni, much of
what is presented to your table
is homegrown or housemade.
Fava beans and cavolonero grow
in the garden right outside the
restaurant's kitchen door. They
cure their own olives and make pear mostarda from their
own pears. If you have a drink before dinner, they made the
limoncello from lemons grown on the grounds.
The grounds are landscaped in fragrant Tuscan blue
rosemary and lemon trees. The side patio features a
fountain with sculptures of characters from Italian Comedia
Dell'Arte, like Pantaloon and Harlequin. It is ringed with
romantic tables for two against a backdrop of Italian
cypress trees. You know you're in wine country -- a giant 10-
foot corkscrew stands, wings outspread in greeting, in front
of the restaurant.
Inside, you're never far from a cozy fireplace – there are
two. The superb setting is mirrored in the cooking of Chef
Scott Warner, who has traveled and cooked extensively in
Sicily with friends and family. On one trip, he saw some tiny
tomatoes growing in clusters on a vine, so he brought the
seeds back with him. They're growing in the garden at
Bistro Don Giovanni, and they pair spectacularly well with
Primo extra virgin olive oil. But then, any tomato does.
Chef Warner loves Primo's bold, intensely fruity flavor with
no bitter finish. "It's as close to Sicily as I can get," he said.
It's the finishing touch to many of his dishes. He was good
enough to share the recipe for one of them with us.
| For 2 lucky people 1 whole branzino or snapper, 1 to 2 pounds, scaled and gutted 1 cup of fresh tomatoes, peeled 1 cup of white wine a handful of green olives, brined, pits in a sprinkle to taste of fresh parsley, basil, oregano, dried orange peel, chili pepper flakes sea salt, black pepper ¼ cup Primo extra virgin olive oil Heat the oven to 500F 1. Grill the fish quickly over high heat on both sides. 2. Put the fish in a pan with the tomato, white wine, olives, herbs, orange peel, chili flakes, sea salt, and black pepper. 3. Cook in the oven 10-12 minutes, depending on the thickness of the fish, basting occasionally. 4. Transfer the fish to a serving platter. 5. Add the Primo extra virgin olive oil to the sauce, stir, and pour the sauce over the fish. Buon appetito! |
| Grilled Fish Finished With Primo Extra Virgin Olive Oil |
| About Bistro Don Giovanni |
Chef Warner loves Primo's bold, intensely fruity flavor with no bitter finish. "It's as close to Sicily as I can get," he said. Chef Scott Warner www.bistrodongiovanni.com |
|
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"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews