"Brunch remains a Sunday-only affair at this Saint Helena establishment, one best celebrated with the restaurant’s famed bloody Mary. Beverage Director Evan Biner hews to a farm-to-glass ethos, balancing tomato richness with citrus and herbaceous flavors, house-pickled veggies, hot sauce, and a chili rim. Sunday fare includes a seasonal hash made of eggs and garden-grown veggies, grass-fed steak, and puffy beignets served with bourbon-caramel dipping sauce." - Christina Mueller