PRESS Unveils New ‘under-study’ Concept

We are excited to announce a new project called under-study! The 4500 square foot space, located at 607 St. Helena Highway and adjacent to PRESS, will be converted into a marketplace spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, with a targeted summer 2024 opening. Formerly the original and flagship outpost for gourmet grocery chain Dean & DeLuca, under-study will be a fresh iteration with added facets calling back to its marketplace beginnings.

Samantha Rudd, owner of PRESS says, “since coming back to work for my family in 2016, my motto has been ‘We respect the past, we challenge the present, we imagine the future.’ Opening under-study is the next step for PRESS in expanding our culinary influence beyond our original doors. As a member of the community, I myself am looking forward to going to under-study, so we’re working hard to get the space finished and ready to share.” The team aspires to broaden its culinary influence and integrate under-study into the vibrant local community – cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.

Plans include a modern patisserie, a butcher shop focused on dry aged meat by Flannery Beef and Snake River Farms, seafood sourced from local and Japanese purveyors, and charcuterie by Tony Incontro, and an ingredient-inspired counter service area. Expect offerings such as a Black Truffle Tarte Flambée with aged gruyère and Grilled Octopus with habanada pepper, squash blossom, and preserved green almond (prices ranging from $6-$25), with opening hours from 7am – 6pm daily.

PRESS Wine Director Vincent Morrow is in charge of curating wines and beverage selections, with coffees, espresso, hand-selected hot and cold teas, seasonal cocktails on tap, and beers by the bottle/cans. Retail bottle selections, wine clubs and classes will also be offered.

Williams, who grew up in Napa and traverses Route 29 on his daily commute to work, sums it up, ‘We envision under-study becoming a daily habit for locals, a place to conveniently pop in on their way up and down 29 whether it’s for a morning coffee, a quick lunch bite, unwinding with a glass of wine after work, or to shop for ingredients to cook at home. We want visitors to choose us as their preferred pit stop when entering or leaving town, a comfortable space to rejuvenate during their journey. More importantly, through our partnership with the MAC, we look forward to emphasizing the synergy between culinary and the arts.”

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