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In an impressive redo of the restaurant at the Hilton Concord, Plate and Vine serves genuine food in a warm, comfortable setting. Ingredients hail from top local farms, including Frog Hollow and Point Reyes Farmstead, and preparation of the food is competent. A white bean soup hit the spot, and the organic greens with goat cheese and grapes worked well, although the candied pecans lacked crunch. Pizza from the wood-fired oven was the real deal; the delicious crust would be good enough to eat plain. A tender pork chop, with its accompanying cabbage and tangy green applesauce, brought a bit of autumn in Germany to the table, and an aged New York steak entrée showcased gorgeous Sonoma mushrooms, although the meat was a bit tough. For dessert, check out the light and lovely panna cotta. Breakfast daily, lunch Mon.–Fri., dinner Mon.–Sat.
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