Few taste sensations surpass the combination of a sizzling steak and a Napa Valley red, a union that the chef and sommeliers here celebrate with a reverence bordering on obsession. Beef from carefully selected local and international purveyors is the star—especially the rib eye for two—but chef Trevor Kunk also prepares pork chops and free-range chicken and veal on his cherry-and-almond-wood-fired grill and rotisserie. Kunk, hired in 2014, has added vegetarian offerings
that include a roasted carrot "hot dog" and fried-green-tomato sandwiches. The cellar holds thousands of wines; if you recall having a great steak with a 1985 Mayacamas Mt. Veeder Cab, you'll be able to re-create, and perhaps exceed, the original event. Press's bartenders know their way around both rad and trad cocktails.