What are the opening hours?

Monday 5pm - 8:30pm Tuesday 5pm - 8:30pm Wednesday 5pm - 8:30pm Thursday 5pm - 8:30pm Friday 5pm - 9:30pm Saturday 5pm - 9:30pm Sunday 5pm - 8:30pm

PRESS Restaurant

Name: PRESS Restaurant
Address: 587 Saint Helena Highway S, Saint Helena, CA, 94574, US
Telephone: +17079670550
Price range: $$$$
Rating: 4.7

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PRESS Restaurant

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PRESS Restaurant puts the Napa Valley on a pedestal — the people, the ingredients, and the w**es.
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For 15 years, PRESS has been a place for locals, w**emakers, vintners, and guests from around the world to experience the best the Napa Valley has to offer — and it’s this sense of community that is at the heart of everything PRESS does. Under the leadership of Chef Philip Tessier, PRESS features legendary Bay Area purveyors alongside innovative new culinary talents to highlight California cuisine. The PRESS Culinary Team draws inspiration from around the globe while staying rooted in the style and ingredients that make the Napa Valley so special. Following through on a pledge made by Founder Leslie Rudd, PRESS is home to the largest collection of Napa Valley w**es in the world. The all-Napa Valley w**e list celebrates current vintages as well as older w**es going back over 50 years, as a result, w**e is very much at the core of PRESS. With over 1700 selections, the restaurant has become the ideal place to taste one’s way through the rich history of the Napa Valley and deeply explore the U.S.’s most legendary w**e-growing region.

11/05/2026

Napaulée begins at the table.

Join us at Under-Study this Saturday, November 7th for an intimate seated dinner to open this year’s Napaulée celebration. Dom Pérignon to start, then five courses of the season’s finest, with white truffles and caviar.

In the spirit of the original PRESS Napaulée dinners, bring a treasured bottle from your cellar to share with the table. The following weekend, masks on: the celebration continues at PRESS with a Masquerade Party.

Napaulée Seated Dinner at Under-Study
Saturday, November 7 · 6:00 PM

Napaulée Masquerade at PRESS
Sunday, November 15 · 5:00 PM

A portion of every ticket benefits the Boys & Girls Club of St. Helena and Calistoga.

Purchase Tickets here: https://www.opentable.com/booking/experiences-availability?rid=4374&restref=4374&experienceId=796737&utm_source=external&utm_medium=referral&utm_campaign=shared

10/27/2026

Burgundy comes to the PRESS cellar. 🍷

On Tuesday, November 3, fourth-generation w**emaker Guillaume Lavollée of Domaine Génot-Boulanger joins us for an intimate five-course dinner in the PRESS w**e cellar, surrounded by one of the country’s most acclaimed w**e collections.

Throughout the evening, Guillaume will share the story of his family’s domaine, its vineyards and its w**emaking philosophy, while our culinary team pairs a seasonal menu with selections from the estate.

According to our Beverage Director Tyler Potts :“Domaine Génot-Boulanger is one of the rare producers in Burgundy that makes epic white and red w**es that are both charming and delicious. The dollar-to-delicious ratio for this dinner is super high!”

Limited to 20 guests | $195pp, excluding tax and gratuity
Reserve through the link in our bio.

06/19/2026

Every year, the team harvests green walnuts and Justin, managing partner at Press, begins the annual nocino-making process.⁠
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The walnuts are washed, quartered, and combined with sugar, then left to sit in the sun for two weeks. During that time, they slowly oxidize and turn black while the sugar draws out their liquid, creating a rich, concentrated base. Justin stirs the mixture every few days before adding grain alcohol and a blend of spices.⁠
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He starts with the classic foundations of nocino, including cinnamon and orange peel, but each year’s batch takes on its own character. Some years he incorporates star anise and clove. Last year, he added pink peppercorns. No two batches are exactly alike.⁠
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The process takes about four months from start to finish. When it’s ready, the nocino becomes part of the cocktail program at Press, often inspiring seasonal drinks. Last fall, it appeared in a Black Manhattan riff.⁠
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This is a way to share something rooted in the farm, the restaurant, and the changing seasons.

06/16/2026

It was an incredible evening partnering with Stanly Ranch as part of their Grange Harvest Dinner series.

W**e, incredible views, farm to table eating and amazing company. It’s what makes Napa valley an incredible region.

📸 Kelsie

05/18/2026

Last week we returned for the second time to Charlie Trotter’s iconic restaurant, this time in support of Bocuse d’Or USA alongside Dylan Trotter, Chef Brian Lockwood and Chef Gavin Kaysen.⁠
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The kitchen felt especially alive, filled with energy, memories, and a deep sense of purpose as we shared our stories and connected with each guest, including Chef Tessier shaving truffles tableside throughout the evening.⁠
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Always a privilege to support and our very own Chefs Loseto and Higson in their pursuit of Gold in Lyon this coming January!

05/17/2026

Each month, Beverage Director Tyler Potts coordinates a field trip for our culinary and beverage team to experience a new w**ery partner.

Our team recently visited the storied estate, Vida Valiente at Edge Hill W**ery. They took us behind the scenes of the current renovation to bring our team closer to the w**es and the land.

While the estate is now powered by the amazing team behind Memento Mori and Vida Valiente, the history behind these vines began decades ago. In 1952, Louis Peter and Elizabeth Martini bought this property for their family home and later it was purchased by Leslie Rudd. Our team has a deep connection with this property, and it was wonderful to see the w**es shines.

05/11/2026

Success at the restaurant begins with our team. We support them, elevate them to new roles, and mentor them throughout their journey. Every member plays a part, from prep to the final dish, and we could not do it without them.⁠
We want to highlight a few team members who have recently achieved something special. ⁠
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Our kitchen continues to be a training ground for future Bocuse d'Or hopefuls and this past January, Chef' de Cuisine Vincenzo and Commis Tyler trained for two months for the US Selection. After winning the opportunity to represent their country, they are now deep in preparation mode for the Americas qualification on July 26th in New Orleans. In January, team USA hits the main stage, and we can’t wait to cheer them on as they compete against 23 other countries in Lyon, France at the Bocuse d'Or Final.⁠
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Additionally, in April Sous Chefs Bradley and Jacob competed in the Young Chefs competition in Las Vegas. They trained for over six weeks in the PRESS kitchen, refining their dishes and came away with a 3rd place finish! Their pork cheek salad, featured at the competition, is now available on the spring menu. ⁠
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The kitchen isn't the only training ground and two weeks ago, Bartender Markley competed in the Iron Shaker competition in downtown Napa Valley, placing in the top five and qualified for the next round. ⁠
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We couldn't be prouder of every one of them and look forward to continuing to support future leaders of our craft.

05/09/2026

Honored to have hosted the final evening of The Next Table – a three-part dinner series celebrating the legacy of Charles Phan.

Across three Bay Area kitchens: Napa, , and here at PRESS Restaurant, Chefs D**g Choi, , and came together to honor a lasting influence on the culinary world.

Each dinner offered a unique expression of Charles’ impact—blending Vietnamese tradition, refined French technique, and live-fire cooking into something deeply personal and shared.

Thank you to everyone who joined us for this special series.

Address

587 Saint Helena Highway S
Saint Helena, CA
94574

Opening Hours

Monday	5pm - 8:30pm
Tuesday	5pm - 8:30pm
Wednesday	5pm - 8:30pm
Thursday	5pm - 8:30pm
Friday	5pm - 9:30pm
Saturday	5pm - 9:30pm
Sunday	5pm - 8:30pm

Telephone

+17079670550

Website

http://www.pressnapavalley.com/

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