Hungry? are attempting one of those three Wine County spots - Santa Rosa Press Democrat

It's spring, and eating places are stoning up like daisies during the Sonoma County. here are two new spots to are attempting, and a third that is price yet another appear.

Miminashi

Izakaya, informal eastern drinking companies, are ultimately making their solution to Wine nation. both unique and well-known, they appeal to young American chefs who are keen about the raucous after-work spots generic for his or her handy flowing beer, sake and spirits paired with prosperous bits of fried food, small plates of fish or greens, and the signature "sticks" of charcoal-grilled meat and veggies known as yakitori.

Miminashi is the newest addition, and maybe essentially the most eagerly expected. It lately opened in downtown Napa with Curtis Di Fede at the helm. As chef/co-proprietor at Oenotri, he spent several years researching genuine japanese thoughts for izakaya.

"It's every thing that isn't sushi," says Di Fede, with an offhand nod to americans' on occasion singular focus on uncooked fish.

though the menu includes a number of sashimi plates at Miminashi, look for more rib-sticking dishes like pork belly ramen (($16.50), pork stew ($28) and ribeye steak ($seventy five).

Smaller bites consist of fried potato croquettes with japanese mayo ($four.50), fried rice ($14), rock cod kaarage (fried, $13.50) and gyoza ($11).

in case you go for one element, besides the fact that children, go for the yakitori. here you're allowed to play with your meals, sharing little bites and nibbling straight off the skewers. in case you're squeamish about offal, go for the veggies or thighs ($three.50 to $7 per stick).

but if you're up for a real japanese experience, are trying the coveted pieces of dermis, tail, gizzard, heart and cartilage ($7 to $9). have confidence me, you're about to love the fatty, crispy, rich bird tail grilled over hot coals.

Sake is the average spirit enjoyed with this sort of pub grub (like beer with mozzarella sticks, or wine with cheese). Miminashi's sake sommelier will e-book you during the procedure, made interactive through first picking out a cup from his tray of fantastically mismatched ceramics. Our decide on: Shichi Hon Yari Junmai, an approachable sake that's easy to pair with the smoky, earthy yakitori.

delicate serve ice cream, called "smooth cream" in Japan, has been interpreted from American tradition in flavors like black sesame, eco-friendly tea, ginger peach and "fruity cereal milk" ($6). but add ons like caramelized white miso, tempura "crispies" and whisky butterscotch sauce (50 cents each) make it incredible.

Plans call for opening a walk-up window only for chocolate, black sesame, match eco-friendly tea or vanilla soft serve, but for now, get it most effective on the table. Splurge for the crispy, caramelized waffle bowl and as many toppings as you desire on the side.

From the moment you arrive, which you could't ignore the miraculous, representational structure of the restaurant, starting with the doors. Surrounding the entrance are lots of tiny Mount Fujis crafted from wood, searching like so many magnified goosebumps camouflaging the huge door. no longer that it matters, because you'll be busy operating your fingers over the bumps for the few moments it takes before a person else opens the door.

internal, the low ceiling rises to a 20-foot center apex, mirroring a eastern temple, and dried fish grasp over a charcoal fire. however that you just're in downtown Napa, the feeling conjures up Nippon, where salarymen hunch over yakitori in dark grottoes, toasting with cups of sake.