What started out as a butcher shop concept, has evolved and changed over the years to become a full-service restaurant, which was solidified with the restaurant's move to a larger space in 2022. At Bavette, the consumer will enjoy complete transparency of its food moving from farm to plate. Although the butcher shop has been phased out, the restaurant still works with the same farms, and uses the same high quality meats on its menu, which consists of a daily changing menu consisting of salads, sandwiches, small plates, pates, cheese, and charcuterie boards. The restaurant truly is a farm-to-table restaurant, sourcing not only the meat but most of its produce from nearby farms. In addition to the highly seasonal menu, there is a small store featuring chef-curated retail items, such as Wisconsin cheeses, local charcuterie, artisanal jams, pickles, salts, vinegar, and oil. Going along with the thoughtful menu is a select and unique offering of craft beers, wines, and cocktails.
Join us for a 5 course wine dinner featuring Bedrock Wines, part of the "new Cali" movement, dedicated to taking advantage of the diverse terroirs of California and their capacity to make an enormous range of styles, be it delicate and perfumed rosé, barrel-fermented whites, or violet and pepper-tinged Syrah. They are always exploring—from the heart of Oakville in Napa to the northern reaches of Mendocino and gold hills of Amador, the vastness of Lodi and the beaches of Contra Costa to every corner of Sonoma. Each year, if they are lucky, they’ll find something quirky and new. Throughout all the wines, though, is a dedication to making wines that maintain poise while being infused with California sun. And, most importantly, that are delicious.
Bedrock Wine Co. was started in 2007 by Morgan Twain-Peterson. Working out of a small converted chicken coop in a friend’s backyard, Morgan focused on making personality-filled wines wrought from a small array of thoughtfully farmed vineyards. Over time the chicken coop and its outdoor fermenters and tiny basket press gave way to production at another friend’s winery and eventually to the “elegant” tin-sided warehouse that is now called home.