NAPA VALLEY, California (PRWEB)
July 07, 2021
Solage, Auberge Resorts Collection today introduces itself Picobar, the newest poolside restaurant for modern Mexican cuisine in Napa Valley. Building on the world-class reputation of the resort’s signature restaurant, Solbar, Chef Gustavo Rios has designed the resort’s second restaurant in such a way that it playfully shows a merger of its two houses: Ensenada on the coast, Mexico and the wine country of Northern California. Picobar artfully blends the traditions of casual, family dining in Mexico and the homeland spirit of Napa Valley. Its name “Pico”, which translates as “Peak”, captures the ethos of the year-round establishment, which is represented by seasonal dishes made with the highest quality ingredients from local and regional suppliers. Picobar is near the landmark pool, the largest in the Napa Valley. Designed for a refreshing snack by the pool on a hot summer day or a fun evening with family and friends alike, Picobar is becoming a must for both locals and visitors to the Napa Valley.
“Picobar is the lively, playful younger sister of Solbar,” says Gustavo Rios, Chef Solage, Auberge Resorts Collection. “For me, Picobar is a passion project and a perfect combination of the two places that I am most passionate about in the world – and the cuisine and the ingredients they represent.”
Picobar highlights include:
Kitchen that matches the energy of the place
Chef Rios’ menu includes local ingredients from the mountains, valleys and rivers in the high seasons as well as traditional and authentic ingredients from Mexico. Combined, these influences evoke simple joys and a sense of sunny nostalgia.
“We’re excited to introduce Picobar, the final piece of our resort reinterpretation that blends contemporary design with expertly prepared dishes and beverages that enhance the creative energy that characterizes Solage,” said Todd Cilano, Regional Vice President and General Manager , Solage, Auberge Resorts collection. “Picobar invites guests to have a bite to eat and a cocktail to enjoy by the pool or to sit down and hang out for a while to share stories and memories over family and shared dishes.”
The Mexican taste is a creative lens for the crisp and clean cuisine of Picobar. For example, the guacamole is anything but a kind of garden variety, but a whipped cream and avocado dip with avocados from Bernard Ranches in Riverside, California, made pistachios Napa Wild in Napa Valley, kale, coriander and lime, served with fresh corn chips in a reusable canvas bag or fresh vegetables. The flavor profile is reminiscent of the original, but Picobar’s take is unique, almost whimsical. Other starters are Queso Fundido with loved ones Cowgirl Creamery Cheese and wild mushroom tostada with local herbs and goat cheese from Sonoma’s Laura Chenel. In addition, an Ahi Tuna Tostada and a traditional Aguachile showcase fresh Pacific catch straight from Monterey fish market in San Francisco. The menu, which is almost entirely gluten-free, has plenty of vegetarian and vegan options like a jicama and grapefruit salad and a freshly picked Little Gem salad to suit every palate.
In Picobar, tacos are playfully referred to as “Head Tilts,” a name inspired by Chef Rios’ daughter who names them in relation to the position in which they are best enjoyed. “Head Tilts” are filled with classics like Carne Asada with a 48 hour cooked Short Rib and Al Pastor, but also new signatures like Vegetarian Squash Blossom and Duck (from Liberty duck farm in Sonoma, California) with a homemade mole sauce. Famous fish tacos, originally a Solbar menu with cult status, have moved permanently to the pool menu. A piece of Solage history, Chef Rios created the recipe on a whim with petrale sole, a fish found 150 meters below sea level along the Pacific coast from Alaska to Baja, breaded with a special blend and served with pickled coleslaw, chipotle -Aioli and coriander, lime wedges and a side of daring hot red pepper.
The colorful “Head Tilts” are wrapped in warm, homemade Napa-flavored tortillas made from yellow, purple or blue corn Masienda. The LA-based company sources its products from small family businesses in Oaxaca, Mexico. The flavors change seasonally; Picobar will be launched with a variety of spring garlic, and others (like sun-dried tomatoes, California olives, and chilli) will unfold in the following seasons.
Since the menu changes with the harvest, two characteristic entrées remain an integral part. Pollo Rojo is a whole or half chicken dish to be shared family style. The marinated chicken is cooked on a plancha and served served with Napa County beans Rancho Gordo, hot cabbage, California green rice, and tortillas. No pool is complete without a burger, and the Double Patty Torta is reminiscent of the real picobar style. The Mexican sandwich combines two thin patties of Flannery beef in San Rafael, Calif. with Pepper Jack and two sauces (spicy avocado crema plus special sauce with chipotle and jalapeno), pressed like a panini for an optimal blend of flavors.
Picobar’s desserts not to be missed include bunuelos, a Mexican churro-like funnel cake, a classic tres leches with seasonal fruit compote and choco tacos, a chocolate-dipped waffle taco filled with vanilla ice cream, peanut butter, peanuts and chocolate . For a special and traditional twist, each meal ends with homemade borrachitos (or “little drunks”), which are Mexican candies with agave or a tequila paleta (or “popsicle”).
Wine, beer and mixology that tell a story
The characteristic picobar concept extends to a wide range of tequilas, innovative cocktails and a diverse selection of beer and wine. The curated wine list features unconventional but accessible grape varieties from local vineyards to cool off in the sun of the Mediterranean climate. The selection of craft beer – with Mexican Black Lager from Lager Iron ox and Por Que no? Amber bearing out Barrel Brothers Brewing– mirrors Napa in the Mexican way. The only foreign beer on the list is Chef Rios’ personal favorite: Modelo. Additionally, wine tastings and liquor pairings called migrations and vacations include funky combinations like mezcal and cheese.
Signature cocktails and mocktails also tell the unique Picobar story. For example, the Wandering Whale is a variant of the Paloma with Gray whale gin, a plant-infused gin found along the gray whale migration pattern between Mexico and California (the same Chef Rios migration pattern). The perfect poolside treat, the Frozen Solage Sangria exudes Latin American flavors with seasonal fruits and solage-style cardamom. Zero-proof mixology includes homemade herbal frescas, light fizzy refreshments made from seasonal botanicals; First in the rotation are Tyme Tamarindo and Lavender Toasted Walnut Horchata.
A colorful and cohesive experience
Solage, Auberge Resorts Collection commissioned Napa Valley architect Howard Backen with the conception and design of the new modern wooden barn structure together with the award-winning boutique agency based in Los Angeles Studio collective To lead interiors. The design complements the menu in a relaxed and lively way. Small surfaces such as ceramics, cutlery and glass let the bright colors of the food and drinks speak for themselves.
The outside area of the Picobar is an extension of the interior: a fireplace and a distinctive tiled bar are designed so that people can meet and enjoy live music and community. Guests can arrange fireplace experiences, including a colorful night of s’mores with ruby pink chocolate from Bay Area’s Charles chocolates or Firelight whiskey to taste rare and exclusive whiskeys, often aged in wine barrels. Trivia and bingo evenings are regularly scheduled for wine-themed fun. A custom liquor menu is offered around the fireplace to showcase local and rare distilleries.
The restaurant is a key element in a major $ 30 million renovation to the property, including newly built suites and a redesign of guest rooms and several key public areas, including the Solbar pool deck and outdoor lounge. With its dynamic design and spirited culinary team that energizes the restaurant, Picobar is destined to become a social hub in the Napa Valley.
For more information, please visit aubergeresorts.com/solage/dine/picobar.
About Solage, Auberge Resorts Collection
Just an hour and a half drive from San Francisco is Solage, Auberge Resorts Collection, in the heart of California’s wine country. On 22 acres, surrounded by panoramic mountains and picturesque vineyards, Solage offers 100 spacious and modern studios, each with free cruiser bikes for guests. One of the best pool experiences in the Napa Valley, Solage’s 130-foot landmark pool, the poolside Picobar restaurant, private cabanas, daybeds, chaise lounges and a raised pool deck for a spacious lounge experience. A popular destination for gourmets, the resort is home to the renowned Solbar restaurant with playful, seasonal and soul-filling Napa Valley cuisine. The award-winning Spa Solage offers 20,000 square meters of health and wellness with 14 treatment rooms, a bathhouse, a state-of-the-art fitness studio, and a yoga and exercise studio with free daily fitness classes.
About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of exceptional hotels, resorts, residences and private clubs. While each property is unique, they all share an artisanal approach to luxury and bring the soul of the place to life through captivating design, exceptional cuisine and spas, and friendly but unobtrusive service. With 19 hotels and resorts on three continents, the Auberge invites guests to write unforgettable stories in some of the world’s most sought-after travel destinations. Further information on the Auberge Resorts Collection can be found at aubergeresorts.com.
About the Friedkin Group
The Friedkin Group is a privately held consortium of automotive, hospitality, entertainment, sports and adventure companies. These organizations include: Gulf States Toyota, GSFSGroup, US AutoLogistics, Ascent Automotive Group, Auberge Resorts Collection, AS Roma, Imperative Entertainment, 30WEST, NEON, Diamond Creek Golf Club, Congaree, and Legendary Expeditions. The Friedkin Group is led by Chairman and CEO Dan Friedkin. For more information, visit http://www.friedkin.com.