PRESS sits among St. Helena's cluster of destination dining rooms on the Napa Valley floor. Chef Philip Tessier leads the culinary team, working under Samantha Rudd's leadership on a chef-curated dining experience that draws on Bay Area purveyors and Napa Valley ingredients. The Ricotta Gnudi has become a signature dish on the menu.
Wine is central to the identity here — PRESS holds a 10,000-bottle collection, and the James Beard Foundation named it a semifinalist for Outstanding Wine Program five years running, from 2013 through 2017.
Michelin awarded PRESS one star in its 2026 guide.
Wine is central to the identity here — PRESS holds a 10,000-bottle collection, and the James Beard Foundation named it a semifinalist for Outstanding Wine Program five years running, from 2013 through 2017.
Michelin awarded PRESS one star in its 2026 guide.