Cook St. Helena
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Cook has encouraged its own personal following, but unfortunately we are rejected among them. We don't scorn it - we are just not charmed. Counting a generally blended menu, the food here is new and filling, while perhaps not particularly exceptional. Similarly with most restaurants, a couple of dishes are better than others. We participated in the braised short ribs with colossal pieces of meat tumbling off the bone, as well as the tremendous serving of shellfishes and mussels covered with a strong pureed tomatoes with hand made sausage. Notable all over Napa, and here too, is the gently burned calamari given a thick aioli sauce. Various dishes were OK, but the servings of leafy greens could all usage improvement. So could the wine assurance. We similarly find the bistro unreasonably little, exorbitantly amassed, and as often as possible unnecessarily hot.