On May 29, 2012, the French Blue restaurant opened its doors in the old Vanderbilt Building in the north end of downtown St. Helena in Napa Valley.
The restaurant takes its name from the blue front doors which have graced the building's entrance for over 50 years. The space is comprised of a large open kitchen with a wood burning oven and grill, two fireplaces, a communal talbe in the center and outdoor seating.
Managing Partner Stanley Morris brings more than 30 years of hospitality experience to French Blue, including his years at Teatro ZinZanni in San Francisco, which he helped establish in 2001.
Philip Wang will be serving as Executive Chef, showcasing local foods sourced largely from nearby Rudd Farms on Mt. Veeder and at Edge Hill Vineyards, with fresh baked goods crafted by Noe Valley Bakery owner, Michael Gassen. Nearly everything is house-made from the bread to the honey and jams.
The menu, which offers items like Fennel Cured Salmon Sandwich with Cucumber, Breakfast Radish and Whole Grain Struan or Grass Fed hangar Steak with English Peas, Heirloom Carrots and Soft Herb Chimicurri is offered seven days a week from 5 p.m. - 11 p.m.
Beginning June 4, the French Blue will serve lunch, with breakfast to follow on June 13.
The French Blue is located at 1429 Main Street in St. Helena. For more information, visit www.frenchbluenapa.com or call 707-968-9200.