(TAN): Acclaimed Chef Erik Anderson will open the TRUSS Restaurant + Bar Living Room in Calistoga on November 1. TRUSS is located at 400 Silverado Trail, tucked into the base of Mount Saint Helena and surrounded by hundreds of acres of vineyards. It is situated within the newly opened Four Seasons Resort and Residences Napa Valley, the hotel group said.
The TRUSS Living Room welcomes guests with a lively vibe, stunning indoor-outdoor dining environment, and seasonal a la carte menus that take diners through breakfast, lunch, cocktail hour, dinner, late night, and everything in between. The restaurant and bar presents sprawling views of the vineyards and Palisades Mountains, best enjoyed from its expansive terrace while staying cosy by the fire pits.
In addition to proper meals, guests can enjoy bar bites, signature cocktails and exquisite fine wine at the vibrant bar or fireside lounge spaces, a coffee and bottle bar in the morning and afternoon, a demonstration kitchen featuring an Argentinian wood-burning grill, the Vineyard Terrace – an outdoor semi-private dining area – and formal private dining for up to 16 in the Cork Room, overlooking the on-site vineyard’s wine barrels.
The TRUSS Living Room represents the first of two distinct yet complementary dining experiences. In the coming weeks, Chef Anderson and his team will open the more elevated yet still approachable TRUSS Restaurant, offering a curated a la carte lunch and dinner menu with genuine service and an unparalleled wine selection. Overall, the cuisine at TRUSS is distinctly Californian but rooted in French techniques, showcasing a return to a craftsperson’s approach to roasting and traditional cooking methods.
Dishes at TRUSS feature distinctive caviar, game birds, and seasonal, farm-fresh ingredients, which are influenced by Chef Anderson’s close ties with local artisans — relationships that afford him the unique opportunity to be involved with products from start to finish. This includes a collaboration with Sausalito-based California Caviar Co., in which he harvests, cleans, salts, and packages his own TRUSS label of California white sturgeon, as well as gourmet quail from his friend and farmer Brent Wolfe of Wolfe Ranch.
“My team and I are overjoyed to welcome guests in this beautiful space for breakfast, lunch, drinks, dinner, and so much more,” says Chef Anderson. “In the Living Room, I want guests to feel at home, and the menu reflects that by offering familiar favourites that we’ve taken to the next level through refined technique and unbeatable ingredients sourced from local farmers and artisans…. Still to come, the Restaurant will offer my interpretation of a modern fine dining experience, highlighting my passion for products such as caviar and fowl expressed through an a la carte menu.”
Prior to joining TRUSS, Chef Anderson was executive chef at the acclaimed two-Michelin-starred San Francisco restaurant COI and The Catbird Seat in Nashville. He brings with him a multitude of national accolades including being named one of Food & Wine’s “Best New Chefs” (2012) and Food & Wine’s “Best New Chef All Star” (2013); during his tenures, his restaurants also received awards such as Bon Appetit’s “Best New Restaurants in America” (2012), GQ’s “Top Ten Best New Restaurants in America” (2012), a James Beard Award semi-finalist for “Best New Restaurant” (2012).
Chef Anderson is supported at TRUSS by a first-rate team, including Chef de Cuisine Craig Wilmer (COI, Petit Crenn), Pastry Chef Josh Gaulin (Quince, MICHAEL MINA, The Restaurant at Meadowood), and Sommelier Morgan Gray (Restaurant Gary Danko), who are working together toward making TRUSS a must-visit destination amid Napa Valley’s legendary culinary scene.
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