Beautiful interior, high energy place.... The newest restaurant in St. Helena, AKA offers a positive experience and I recommend it. We ordered the special pasta in a broth and it was bursting with flavor and freshmness. The burger was large with steak fries. The pork chop was cooked perfectly and came out tender. The Reuben is a killer. And the pasta with meat sauce proved to be among the best in town. It took 55 minutes to receive our order and the server said that the pork takes 16-18 minutes to cook and that was the reason for our delay. The owner contradicted the server by stating that the Chef began cooking the pork immediately upon receipt of the order. In any event the server generously brought over two desserts and our kids were happy. The wine pours seemed skimpy and I wish it had a better corkage policy for locals. All in all a positive experience and I hope AKA makes it in this tough economy. I worry for the owners because they seemed like good people...
Average at best.
Service was not good, staff had no knowledge of the food. Ambiance was nice and there is a warm feel about the restaurant. The cheese selection was horrible (feta on a cheese plate?) Staff cleans and polishes the steamware behind the bar for all to see.
Nice for a drink at the bar after the movies.
The Wine Spot. I came in sat down at a table and first thing i got was a bottle. About 25 minutes later im enjoying my steak. Finished my glass and left satisfied. Thats what i call a restaurant experience.
By the glass or the bottle, the vast (and mostly affordable) wine list at this St. Helena bistro is perhaps the main draw.. As a neighborhood spot in the heart of Napa Valley, the modest bar routinely hosts local winemakers and wine lovers alike. Inside, the lofty, industrial space is simply adorned with beige and blonde tones, anchored by a floor-to-ceiling wine wall and a curved bar. A moderately priced menu is a welcome departure from wine country's fine dining culture. Menu draws include the towering Rueben sandwich composed of in-house corned beef, sauerkraut and local bread. Seasonal pickled vegetables decorate the cured meat and cheese boards, while more meaty mains include prairie fresh pork chops with red wine onions or whole roasted game hen in cabernet jus. The wine list boasts 600 bottles and fifty by the glass. Naturally, 85 percent are local.