With five restaurants in Yountville, Thomas Keller’s presence here looms almost larger than his reputation in the global culinary world.
For locals who frequent his dining establishments, change does not go unnoticed, and the renowned chef and his team have recently expanded offerings at one popular spot and are changing the concept at another.
Keller’s Mexican food restaurant, La Calenda, recently expanded its weekend menu to include brunch, and has completely overhauled its cocktail menu.
Further south on Washington Street, Regiis Ova, the caviar and Champagne lounge Keller opened in 2021, is morphing into a new concept and changing its name. RO Restaurant & Lounge, located at 6480 Washington St., will offer Asian-inspired cuisine from Chef Jeffery Hayashi’s Hawaiian roots. With a nod to Regiis Ova, the caviar company co-founded by Keller and renowned caviar expert Shaoching Bishop, RO will feature a new menu and cocktail list, as well as a robust wine list. Check back here later next week for a story on what's to come at RO.
Meanwhile, La Calenda, with its simple yet upscale dishes showcasing chef Kaelin Ulrich Trilling’s Oaxacan heritage, has quietly become known in Yountville as a fun, casual hangout for locals and visitors alike.
Even the restaurant’s name embodies the spirit in which it was intended – La Calenda is the name of an Oaxacan parade that traditionally precedes weddings, graduations and community gatherings.
The restaurant’s original menu achieved Bib Gourmand status, representative of good quality and value, by serving authentically sourced ingredients like stone-ground tortillas, yellowfin tuna agua chile, and mole negro. Its new menu further expands its platform for other traditional flavors known in Mexican cuisine. Several new, small plate options will be available during brunch, including oysters, ceviche, chicharron, and various salads.
“With limited brunch opportunities available in Yountville, La Calenda wanted guests to be able to enjoy a new family-friendly experience,” said general manager Eric Jefferson.
Large plates, including the Arrachera y Huevos for $35, will also be available, complete with grilled adobo-marinated steak, black beans, avocado salsa, baby potatoes, and fried egg. Others include Tostada de Frijol, $15 for an order of two, served with a fried egg, refried beans, crema, queso fresco, and salsa Morita; fan favorite, Chilaquiles Verdes for $24 with Epazote, crema, queso fresco, Chorizo, fried egg (and your choice of chicken or mushroom for an additional $5), and finally, the main event, Carne con Salsa with sliced steak cooked in salsa a las brasas, potatoes, scrambled eggs, and bacon, $25.
Various sides are also offered to add on, including Frijoles Refritos (refried black beans), Arroz white rice, Papas fried baby potatoes with tajin, and seasonal fruit. Those seeking to satiate their sweet tooth can choose from Dona’s donuts with cinnamon and seasonal fruit curd for $12, Pan Dulce Mexican Sweet Bread for $12, or Hot Chocolate with Oaxacan chocolate for $6.
The expansion in totality aims to offer an enjoyable experience of Mexico’s regional cuisine through shareable dishes, small bites, and enticing cocktails and wines.
“While much of the menu is centered around traditional Mexican cuisine,” said Jefferson, “dishes cast a glance across a range of regions, including the Baja Peninsula, the Nayarit coast and Veracruz.”
Along with its redesigned brunch menu, the team also expanded the restaurant’s beverage program.
The well-stocked bar specializing in tequilas and mezcals is highlighted to create a fun way for guests to explore various margaritas and new cocktails. Spicy, frozen, traditional, house, hibiscus, and mezcal are all options to choose from.
“We introduced our new signature cocktails, such as the ‘Cinco Sentidos,’ featuring tomato-infused reposado tequila, cilantro, agave, and lime, to commemorate our fifth anniversary, celebrated earlier this year in January,” a member of the La Calenda team wrote in an email.
In addition, the new menu design includes clear categories on the wine list, aiding guests in confidently pairing those that complement their food selections.
The aim is to maintain a succinct list offering a diverse range of enticing wines at accessible prices, the team said. It will consistently showcase selections from both Mexico’s renowned wine regions, such as the Valley of Guadalupe and the Santo Tomás Valley and California.
La Calenda caters to a variety of occasions, from formal celebrations to relaxed dinners or spontaneous takeout. Whether dining in with kids, enjoying drinks at the bar or grabbing a quick meal to go, La Calenda can fit the bill.
Team members said the restaurant will host a Cinco de Mayo Street Festival on Sunday, May 5, with food and drink specials, local vintners, face painting, piñatas and live mariachi music from noon to 6 p.m. Tickets are available at Resy.com.
If you go:
● Reservations are recommended but not required.
● The brunch menu will be available from 10 a.m. – to 1 p.m. on Saturdays and Sundays.
● Guests who join us after 1 pm will be presented with our regular menu.
● Guests who would prefer the regular menu items from 10 a.m. – to 1 p.m. will be accommodated to the best of our ability.
● https://www.lacalendamex.com/
