<a target="_blank" href="http://www.thomaskeller.com/yountville-california/ad-hoc/our-menu">Ad Hoc</a>&nbsp;

6476 Washington
Street 


Yountville,
California 94599

+1 (707) 944- 2487

Food:

TFL Kale &amp; Arugula Salad; torn garlic croutons, pickled
red onions, button mushrooms, burrata, black pepper crème fraiche

Smoked Pork Rack; charred brocolini, mac &amp; cheese

Buttermilk Fried Chicken

Comte; griddled palladin, marshall’s farm honey

Pecan chocolate pie, whipped crème fraiche

Wine:

2006 Alessandro e Gian Natale Fantino Barbera d’Alba
Superiore &nbsp;&nbsp;88

This was my first time having dinner at Ad Hoc’s bar, and it
won’t be the last. For starters, choices are much more flexible at the bar&nbsp;than in the
main room, where only one menu (with an optional middle course) is offered for
everyone. A la carte dining at the bar is ideal for guests who are interested
in more of a snack than a complete meal, not that we showed much restraint. The
full menu was simply too mouthwatering to resist. 

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1463173119684-Salad.jpg"> 

TFL Kale &amp; Arugula
Salad; torn garlic croutons, pickled red onions, button mushrooms, burrata,
black pepper crème fraiche

On this Monday night, the menu is classic Ad Hoc Americana.
The kale and arugula salad is refreshing and absolutely delicious. I have high
hopes for the smoked pork rack, but our serving is a touch overcooked and dry.
The buttermilk fried chicken, an Ad Hoc classic, makes up for that, although the
$25 charge per person seems disproportionately high relative to the $52 price
for the regular prix-fixe menu. 

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1463173141597-pork+and+sides.png"> 

Smoked Pork Rack;
charred brocollini, mac &amp; cheese

Cheese is taken very seriously at Ad Hoc. Our Comte is
absolutely delicious. And the pecan chocolate pie? To die for. 

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1463171048004-Pie.jpg"> 

Pecan chocolate pie,
whipped crème fraiche

Alessandro e Gian Natale Fantino’s 2006 Barbera d’Alba Superiore is a real treat, as it is unusual to
find wines with bottle age on a restaurant list, especially at this level. Time
in bottle has Nebbiolo-ized, the Barbera, if you will, resulting in a gracious,
aromatic wine supported by bright acidity and equally brilliant fruit.
Distinctly medium in body, with the fruit starting to recede, the 2006 is not
going to improve much from here. On this night, though, it is absolutely
delicious to the point I can even look past Ad Hoc’s atrocious ‘wine’ tumblers.
I usually bring my own glasses if I plan on drinking a more serious wine, but
that is a subject for another day.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1463171064955-Wine.jpg">&nbsp;

On this night, after a long day of tasting and visiting the
vineyards of Napa Valley, dinner at Ad Hoc hits the spot. Competition is tough
in the valley, as there are so many places that offer exceptional food at all
levels. Ad Hoc remains a personal favorite.

-- Antonio Galloni

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