New York steak with porcini mushrooms at Brix, located near Yountville. Anne Gingrass-Paik is the new chef at the restaurant. (Robert Durell / For The Times)
Farm egg chicken salad at Brix. (Robert Durell / For The Times)
Flowers so pretty you could eat them -- and you’re supposed to. Ubuntu chef Jermey Fox puts edible flowers in “carta da musica,” a barely dressed spring salad. (Robert Durell / For The Times)
Vegetables are prepared for a dish at Ubuntu. (Robert Durell / For The Times)
Devil’s Gulch pork at Bardessono in Yountville. Sean O’Toole is the chef. (Robert Durell / For The Times)
Maine lobster salad at Bardessono. (Robert Durell / For The Times)
Maine lobster salad at Bardessono. (Robert Durell / For The Times)
Assorted heirloom onions roasted with eggs at Ubuntu. (Robert Durell / For The Times)
Ficoide glaciale, a vegetable used in several dishes at Ubuntu. (Robert Durell / For The Times)
Jeremy Fox prepares edible flowers at Ubuntu. (Robert Durell / For The Times)
Burrata caprese at Bottega. (Robert Durell / For The Times)
Brix wine director Jeff Creamer checks a bottle. (Robert Durell / For The Times)
Little cupcakes with buttercream toppings at Brix. (Robert Durell / For The Times)
A bolognese pasta comes out of the wood-fired oven at lunchtime at Brix. (Robert Durell / For The Times)
Anne Gingrass-Paik is the chef at Brix. (Robert Durell / For The Times)
Strawberries and cream tiramisu at Bottega. (Robert Durell / For The Times)
Michael Chiarello, standing, teaches his wait staff and workers about some new menu offerings minutes from dinner opening at his restaurant Bottega. (Robert Durell / For The Times)
Michael Chiarello, left, talks wine with vintner Tim Mondavi (son of Robert Mondavi), right, who was having lunch with a group of friends at Chiarello’s restaurant Bottega. (Robert Durell / For The Times)
A fireplace burns near the bar at Bardessono. (Robert Durell / For The Times)
A look at Brix at dusk. (Robert Durell / For The Times)
