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PRESS, a gathering place for locals, winemakers, vintners, and visitors from around the world to experience the best of the Napa Valley, is excited to announce its newest addition, under-study. The 4500 square foot space, located at 607 St. Helena Highway and adjacent to PRESS, will be converted into a marketplace spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, with a targeted summer 2024 opening. Formerly the original and flagship outpost for gourmet grocery chain Dean & DeLuca, under-study will be a fresh iteration with added facets calling back to its marketplace beginnings.

The space will also be the new home of the Napa Valley Museum of Art & Culture (“the MAC”) which will present major exhibitions by iconic artists along with explorations of significant historical and cultural movements, including the world class original exhibitions for which the museum has gained international acclaim.

Samantha Rudd, owner of PRESS says, “since coming back to work for my family in 2016, my motto has been ‘We respect the past, we challenge the present, we imagine the future.’ Opening under-study is the next step for PRESS in expanding our culinary influence beyond our original doors. As a member of the community, I myself am looking forward to going to under-study, so we’re working hard to get the space finished and ready to share.”Along with Tessier and Williams, she leads Michelin one-starred and Wine Spectator Grand Award-winning PRESS. The team aspires to broaden its culinary influence and integrate under-study into the vibrant local community – cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.  

Tessier and Williams currently oversee Michelin one-starred and Wine Spectator Grand Award-winning PRESS. They aspire to broaden its culinary influence and integrate under-study into the vibrant local community – cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.  

Plans include a modern patisserie, an ingredient-inspired counter service restaurant, a butcher shop focused on dry aged meat by Flannery Beef and Snake River Farms, seafood sourced from local and Japanese purveyors, and charcuterie by Tony Incontro. Expect offerings such as a Black Truffle Tarte Flambée with aged gruyère and Grilled Octopus with habanada pepper, squash blossom, and preserved green almond (prices ranging from $6-$25). Opening hours will be 7am - 6pm daily. A new exhibition kitchen will be the launch point for an interactive program focused on sharing knowledge, creating and providing digital content and educational experiences for guests and professionals to expand their knowledge of food and wine. Additionally, the back kitchen will operate as a catering business, further creating a  dynamic culinary hub. 

PRESS Wine Director Vincent Morrow is in charge of curating wines and beverage selections, with coffees, espresso, hand-selected hot and cold teas, seasonal cocktails on tap, and beers by the bottle/cans. In addition to retail bottle selections, wine clubs and classes will be offered.

under-study will be designed in collaboration with San Francisco-based architect Brett Turpeluk, the principal designer for the California Academy of Sciences in San Francisco as well as other iconic buildings around the world. 

Sneak Peek Menu During BottleRock

Tessier and Williams will take under-study for a dry run during BottleRock Napa Valley, featuring a selection of dishes ($15-$30)  from its counter service restaurant such as: 

• Stracciatella “Eclair”, fermented pepper, persian cucumber, tenbrink strawberries (vegetarian)

• Pea and Truffle Tart, Incontro-cured guanciale, spring peas, shaved Urbani black truffles

• Lobster Corn Dog, Tsar Nicoulai Caviar (gluten free)

• Salmon Chicharrón, black lime, avocado kosho, cilantro (gluten free)

Williams sums it up, “We envision under-study becoming a daily habit for locals, a place to conveniently stop in on their way up and down 29. Whether it's for a morning coffee, a quick lunch bite, a gathering place to unwind after work, or to shop for ingredients to cook at home. We want visitors to choose us as their preferred pitstop when entering or leaving town, as a comfortable space to rejuvenate during their journey. Furthermore, through our partnership with the Napa Valley Museum, we are looking forward to emphasizing the synergy between the culinary and the arts.”