Violetto operates out of a mansion built in 1907.
“Weaving past and present” is how Violetto positions itself—an appropriate description for the St. Helena restaurant, to be sure. Located inside a grand 1907 mansion on Main Street that’s part of the equally grand Alila Napa Valley resort, Violetto reaches for vintage and modern in almost equal measures—and acutely balances both. From the Georgian-style architecture of the main house to the sleek interiors envisioned by international design firm Yabu Pushelberg, Violetto—“violet” in Italian—is multifaceted in character, as much as cuisine.
We dined on a recent Sunday evening; the end of the weekend is still a busy time at the restaurant, with most tables occupied throughout our visit. Violetto offers a choice of two tasting menus—four courses ($105) or eight courses ($175)—featuring dishes that highlight local-sourced ingredients; a la carte selections of sharable plates are also an option in the restaurant’s Salvia Terrace & Bar.
Our eight-course experience kicked off with a trio of chef’s snacks—the albacore tuna tartlet and mushroom brodo were particularly memorable, the latter’s stock made of leftover veggies from the restaurant garden. Other highlights from the first portion of the meal included a ramekin of egg diavolo—a mix of tomato jam, spicy Italian peppers and salmon roe—and the rabbit violetti, with its braised meat and ricotta teased with a French demi-glace Sauce Robert.
This past May, the restaurant welcomed new executive chef Mark Shoemaker, whose resume includes Michelin-starred Acadia and Elske in Chicago and the Willows Inn in Washington state. Shoemaker has described his culinary philosophy as one of “sustainability and holistic hospitality,” a farm-to-table ethos shaped by his work at Prairie Fruits Farm and Creamery in Illinois. Violetto’s signature regional Italian cuisine will be updated with a “distinctly Californian spirit” of innovation and local organics and estate-grown ingredients will be a prime source for the menu, he says. We wouldn’t be surprised if they’re eyeing a Michelin star of their own.
The entrée tastings included a hearty spring risotto with shaved truffle and sumptuous Liberty Farms duck breast with cordyceps mushrooms in a savory bordelaise. The meal rounded out with a selection of cheeses (sided by a bite of honeycomb) and a creamy semifreddo partnered with stone fruit and a dab of walnut puree. You won’t leave hungry.
Violetto is a restaurant of contrasts: Housed in a striking Georgian mansion with chic modern interiors; a menu focused on regional Italian cuisine, prepared with a spirit of California innovation. Violetto, under the helm of chef Shoemaker, proves a contemporary wine country restaurant can offer the best of both worlds, old and new.
Did You Know
The 1907 mansion that houses Violetto was originally a private residence. Over the years it has served as an inn, a 30-bed hospital, a tavern, a retirement home, apartments and offices. In 2014, it was renovated to house a fine-dining restaurant.
Violetto
1915 Main St., St. Helena
707-963-7000
Dinner, Wednesday through Sunday, 5 to 9 p.m. (Reservations required)
