Talkin' Shop

Intrigued by the number of fine dining establishments opening casual dining concepts, I made my way to St. Helena for my first round of research. The Charter Oak, located in what once was Michael Chiarello’s Tra Vigne, is the latest project from the team at three Michelin starred Restaurant at Meadowood.

Upon entering the beautiful brick building, we were greeted by a gorgeous patio leading to a massive wooden door. As soon as we stepped into the dining room to take our seats, my eyes were immediately drawn to the open hearth. It was the restaurant’s focal point, where the action began. Luckily, we sat close enough to where I could feel the warmth radiating and could smell a faint smoke coming from the fire. I watched in amazement as one chef worked her magic around the hearth – chopping away at the counter while making sure to turn the meat and vegetables on time.

As we order a few appetizers, our server made sure to ask us if we knew where our utensils were located. This was one of the many interesting details about the experience – the utensils are conveniently stored in a hidden compartment built into the table. The atmosphere screamed rustic and cozy with wood and metal furnishings and unique choice of dishware. Service was attentive and timed impeccably. They gave us just enough time in between each course, as not to overload us with the shared dishes, and our server was well versed in the immense wine list.

We began with a selection of starters but the star of the day, and perhaps my new favorite appetizer, was the dip of Marin brie with trout roe and potato chips. I would describe this dish as elevated snack food to be eaten with a nice bottle of chardonnay in your best fuzzy slippers. For the main course, I ordered a hearty beef rib served with beets dried over the fire. Thankfully, the meat fell right off the bone to save me from looking like an animal as I devoured all of the delicious fatty bits off the meat. Admittedly, I snuck some of the hot sauce from the bottle they gave my boyfriend for his fried chicken sandwich.

After the first and second course, we pondered on driving over to Bouchon Bakery for a sweet treat but our plans were immediately halted. A dessert cart arrived at our table, dim sum style, and a server recites the offerings. Captivated by the selections, we give in and order dessert. We ordered the pavlova with preserved strawberries and olive oil custard and buffalo milk ice cream, which she proceeds to plate by our table. Both never overwhelmed with too much sweetness; just the right finish to a delicious meal.

For drinks, I enjoyed a whiskey and burnt rosemary cocktail, brought over to the table inside of a flask and poured into a coupe glass. The rosemary is burned, thrown into the flask, gets covered, and the smoke from the rosemary is infused into the cocktail. An excellent cocktail for those looking for some excitement on their taste buds! With my beef rib, I paired with a Rafael et Fils cabernet sauvignon from their extensive list of Napa Valley wines.

Takeaway: details, details, details! From the hidden utensils compartment, perfect serving time of dishes, to the complimentary mini soaps in the restrooms, The Charter Oak utilized the importance of details. As a first-timer, the details kept me engaged in my experience and excited to find little quirks. Also, with the rise of fine-casual, elevated but approachable comfort food is in. I’m ready to find more ways to fancy up the potato chip dip!

Each year, I try to take one or two big/international trips. I was fortunate to travel to Barcelona, Spain this March. While I was there for only one full week – not long enough – I made the most of each day. I visited museums, toured cathedrals, churches, monuments, enjoyed Gaudi buildings, spent time by the beaches and in the parks, checked out the music scene…

But let’s be real, I was really there for the food (and the sangria).

The food and beverage items I consumed at every chance I could get included:
 

Out of the wide variety of restaurants I tried, I want to include two that stood out to me: Bar Cañete and Caravelle. Though I loved many, many more, these two represent the diverse flavors I discovered eating my way through Barcelona. Meanwhile, they also offer a different “vibe” – for lack of a better word – than some of the others.

Bar Cañete

Overview

Bar Cañete is definitely a gem in the “La Rambla” area of Barcelona – which most locals will say is not the best area for food as restaurants are overpriced and geared towards tourists. This was not the case here. The restaurant was recommended by another fellow af&co. employee, and wow, so glad I listened to her advice. Bar Cañete had to have been one of my favorite restaurants ever experienced. I loved everything from the aesthetic (open kitchen with a long L-shaped bar, plants galore, beautiful plate ware), to the service, to the wine list, to each of the dishes, and more.

Favorites

The Tuna Tartare was to die for. It was made with wild tuna, mascarpone, trout caviar, avocado whip, and crisps. So delicious that we placed a second order towards the end of our meal, right before dessert. I also loved the fried Cordoba-Style Eggplant, thinly sliced and deep fried in sugar cane honey. And of course, their Cañete-Style Garlic Shrimp was hot, buttery, and fresh with the perfect amount of garlic we all love.

Caravelle

Overview

I visited Caravelle towards the end of my trip, when I was *shockingly* getting (sort of) sick of traditional Spanish tapas. After so many plates of padron peppers, croquettes, olives, and papas bravas, my taste buds started to crave a bit of a change. Caravelle was recommended as a go-to spot for brunch, but after perusing their dinner options featured throughout their Instagram page, I knew I had to give it a try. The concept was not only a restaurant for brunch, lunch and dinner, but also a microbrewery with a selection of unique craft beers.

Favorites

The Oak-Smoked Beef Rib plate (for 2-4) was their limited time special of the night, and one of the best dishes I’ve consumed to date. It was plated on a large wooden cutting board, served with French fries, pickled vegetables, avocado whip, and grilled zucchini. Some other dishes I loved included the Raw Salmon Tostada made with jalapeño harissa, tomatillo pico, and crispy tostada, the Meatballs slow cooked in tomato sauce with parmesan ricotta, and the Roasted Miso Cauliflower with roasted carrots, kale puree, and crisp baby beets. They also had a unique Banana Old Fashioned Cocktail and Elderflower Sangria – both of which I had yet to see featured elsewhere.

By Lauren Graffort

Millennials–you can love them or hate them, but if you’re in the hospitality industry, you simply can’t ignore them. They’ve surpassed baby boomers this year as the largest living generation, which means they also have the most collective disposable income to spend on dining out and taking trips. Their purchasing patterns, values and behavior have been analyzed and dissected for years by now, and every restaurant or hotel worth its salt has a strategy in place to bring them in.

But what about Gen Z? It may sound premature, but despite not yet being old enough to legally consume alcohol, those born after 1995 are already making their presence felt in the hospitality industry. They spent $78 billion at restaurants in 2016, and according to a recent QSR article, it’s not too soon to start devising a strategy to appeal to Gen Z. However, there are a few important ways that strategy needs to differ from how the industry approaches millennial customers.

Unlike their millennial counterparts, Gen Z has never known a time without smartphones–this includes their dining experiences. While millennials may remember having no choice but to call for reservations, much of Gen Z has likely never placed a phone call for a reservation. Instead, they’re used to interacting with apps or tablets. Their comfortability with technology permeates every aspect of the dining experience, even before they enter the restaurant. As such, smart restaurant owners understand that they need to stay ahead of the curve when it comes to technology. A seamless mobile web experience is a basic requirement and a presence on their favorite food delivery apps, like Caviar or DoorDash, is even better–but the golden ticket is a well-designed, easy to use proprietary app that actually enhances the dining experience and fosters brand connection, even when a Gen Z diner is not in the restaurant.

Another key difference is Gen Z’s diversity, both in their demographic makeup and their menu expectations when dining out. Gen Z is the most diverse generation ever, with only 54% in the U.S. identifying as Caucasian. This also naturally influences their tastes and preferences, with fusion cuisines being hugely popular. But just blending various global flavors isn’t enough–Gen Z-ers, like millennials, also care deeply about authenticity, nutrition and environmental impact. They want to know where their food comes from, how healthy it is, and if it’s an accurate representation of that particular culture’s cuisine.

Although they share some similarities, Gen Z presents a set of unique challenges for the hospitality industry. The restaurants who are forward-thinking enough to capture this emerging group will be rewarded for their foresight in the long run.

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