In the world-renowned Napa Valley, a Michelin-starred restaurant is reawakening the former Dean & DeLuca space with an ambitious new venture. Named "Under-Study", the establishment is slated to throw open its doors next summer, bringing with it a fresh food and drink perspective to the storied locale, right next door to the Press restaurant at 587 Saint Helena Highway South. The new outlet, a brainchild of Press chef Philip Tessier and director of operations Justin Williams, promises a plethora of culinary delights including a patisserie, butcher shop featuring premium meats, counter service, and a space dedicated to wine classes, per SF Eater.
The upscale eatery, PRESS, is hardly a stranger to accolades having scooped up a Michelin Star in 2022 and being christened a “50 Best Discovery” in 2024 by the World's 50 Best Restaurants academy. Now, it's extending its footprint into what will be a shared space with the Napa Valley Museum of Art & Culture, also known as the MAC. The design of Under-Study is commissioned to Studio Terpeluk, whose founder once collaborated with the illustrious Renzo Piano in designing the California Academy of Sciences building, as a project architect.
Owner of PRESS, Samantha Rudd, describes the impetus behind the new marketplace initiative with a nod to both heritage and progress, saying, “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 outlined on the PRESS website. The marketplace concept pays homage to the site's origins while seeking to embed itself as a new local haunt. Rudd eagerly anticipates the communal nexus under-study will become, echoing a sentiment likely shared by the valley's food aficionados.
Under-Study's offerings won't just stop at eye-catching interiors or a historical footprint—it aims to satiate gourmands with a smorgasbord of gourmet treats. Diners can look forward to digging into delights such as a Black Truffle Tarte Flambée and Grilled Octopus, with prices that won't force a double-take. The vision for the market also encompasses a coffee and tea selection curated by PRESS Wine Director Vincent Morrow, who will also oversee an assortment of wines, beer, cocktails on tap, and initiate wine clubs and classes.
