Much Anticipated Goose & Gander Opens Today In Napa

Goose & Gander, located at 1245 Spring Street at Oak (Just off Highway 29, also known as Main Street) opens its newly renovated doors on the former property of Martini House restaurant, today, Tuesday, April 24, 2012. Napa resident and Proprietor/Restaurateur Andrew Florsheim is pleased to unveil the new St. Helena/Napa Valley gathering place featuring Chef Kelly McCown's Rustic American ingredient-driven menus inspired by the bounty of Northern California, along with perfectly blended artisan cocktails and a highly focused seasonal wine list.

The setting has been revitalized to set the mood for community enjoyment and celebration from the Upstairs Dining Room with its "Duck Club" vibe to the much-loved, "near perfect" Basement Bar to the lovely new Garden, which will open after Memorial Day - all supervised by hospitality industry pro Partner/General Manager Marcus Marquez, the former owner of L Wine Lounge & Urban Kitchen in Sacramento,

THE FOOD: Partner/Executive Chef Kelly McCown, formerly chef at highly acclaimed Ella in Sacramento, says, "Let the ingredients shine and cook them with casual restraint." His locally sourced menus will be ever-changing with the seasons and product availability. The opening menu includes Snacks like Duck & Chicken Wings with fried pickles and spring green goddess, Mushroom "Wellington" Spring Roll with creamy mustard chive dipping sauce and Gratin of Chorizo & Manila Clams with grilled flatbread. Appetizers tempt with choices such as Spicy Skillet Roasted Whole Prawns; Braised Meatballs; Confit of Sonoma Duck; and Crispy Soft Shell Crab and Market Peas. Some Entree selections are: Roasted Pork T-Bone Chop with asparagus panzanella, piperade, roasted garlic and grilled spring onions; Scottish Salmon with "mashed" spring English peas, dill creme fraiche and crispy prosciutto; Grilled Coulotte Steak with creamed Bloomsdale spinach, bearnaise butter, paprika mushrooms and crispy onion rings; and of course The G&G Burger that is composed of grass-fed beef, gruyere cheese, house cured bacon and duck fat fries with an atop option of melted bone marrow torchon. Desserts include Salted Caramel and Chocolate Tart; "The Goose Sundae,"; and Coconut Cake with banana pastry cream, coconut ice cream and creme Anglaise.

COCKTAILS & WINE: Beverage selections and the wine list will be seasonally inspired and a collaborative effort among Bar Manager Scott Beattie who literally wrote the book on artisanal cocktails while he was working with Cyrus restaurant in San Francisco (Artisanal Cocktails was published in 2008); Bartender Michael Jack Pazdon, who previously supervised the lauded bar program at SolBar; and Wine Director Cristina Merrigan formerly at Morimoto Napa. Beattie's opening Goose & Gander Libations offer signature choices such as Moroccan Night made with Hangar One Mandarin Orange Blossom Vodka, Lime, Sudachi, Pomegranate and Cardamom and Leatherman composed of Eagle Rare 10 Year Bourbon, Carpano Antica, Qi Black Tea Liqueur and Bitters. In addition, there is an extensive list of sought-after, premium liquors. The eclectic wine program showcases classic and some off-the-beaten path West Coast wines chosen to deliver excellent value to guests, as well as a list of international selections, wines by the glass and The Reserve List.

THE PLACE: California-based designer Alexandra Wines has created new spaces at Goose & Gander that stay true to the charm and warmth of the original 90-year-old craftsman-style bungalow - while adding a new vibrant energy to the iconic building. The entrance has been returned to its original spectacular focus with a grand staircase leading to the newly renovated Upstairs Dining Room furnished with big cozy leather booths, whimsical goose and gander accents, and hand-crafted wooden tables. A path leads guests down to the intimate, clubby Basement Bar. The newly landscaped Ga