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Renowned Chef Anne Gingrass-Paik Arrives at Beloved Napa Valley Restaurant Brix

Gingrass-Paik’s Appointment Marks a New Beginning for the Restaurant and Chef

NAPA VALLEY—January 14, 2009—Acclaimed chef Anne Gingrass-Paik, who in her 25-year culinary career has been at the helm of such legendary restaurants Spago in Los Angeles and  San Francisco’s Hawthorne Lane and Postrio, is now heading up the kitchen at Yountville’s Brix restaurant, marking a rebirth for both the chef and the classic Napa Valley restaurant.

Brix, which underwent a complete interior and exterior renovation and a name change last year, has returned to its original name as a nod to its longstanding roots in Yountville. With Gingrass-Paik behind the stoves as the executive chef, the restaurant also has a menu that focuses on the seasonal flavors of the Napa Valley and highlights the relationships Gingrass-Paik has cultivated with farmers and local purveyors in Northern California. Her contemporary garden-inspired selections at Brix use fresh fruits, vegetables and herbs from the restaurant’s extensive gardens and orchards, which were part of the renovation, to create a sophisticated garden-to-table menu flecked with French accents.

“We’re thrilled to have a chef of Anne’s caliber join the Brix team,” says owner Don Kelleher. “With her talent and impeccable taste, Anne will be creating unforgettable dining experiences that showcase the seasonal flavors of the Napa Valley.”

Gingrass-Paik’s appointment at Brix comes after an already illustrious culinary career. After graduating from the Culinary Institute of America, Gingrass-Paik started behind the stoves at Wolfgang Puck’s legendary Spago restaurant in Los Angeles, where she was the chef de cuisine. She was later sent by Puck to San Francisco to open the cutting-edge Postrio, where as Executive Chef she created an innovative menu that melded the cuisines of America, China and Italy and the restaurant won a prestigious James Beard Award for “Best Newcomer” under her leadership.

She and her then-husband, David Gingrass, later left Postrio to open Hawthorne Lane in 1994, which became immensely popular during the dot-com boom and later for its progressive Asian flavors. In 2000, Gingrass-Paik opened Desiree CafĂ©, the first public restaurant in San Francisco’s Presidio and a labor of love for the chef, which emphasized sustainable, market-driven American cuisine.

Gingrass-Paik has made a name for herself for making seasonal, sustainable produce and the freshest meat and seafood shine in simple-but-elegant preparations. The lunch, bar and dinner menus she has created for Brix are no different, building complex flavors and textures from just-picked ingredients from the garden and Napa Valley’s local markets.

Signature starters include Antipasto Salad with Salami, Red Onions, Green Olives and Arugula with Red Wine Vinaigrette and Oven-Roasted Little Neck Clams with Smoky Paprika, Rocoto Chile and Lemon Butter. Entrees include Gulf Prawns with Spinach Fettuccine, Cauliflower and Caper Brown Butter and Braised Lamb Osso Bucco with Warm White Bean Escarole Salad and Black Olive Sauce. The bar menu, includes such nibbles as Berkshire Pork Barbecued Ribs with Tangy Honey Glaze and Housemade Smoked Salmon Pizza with Dill Sour Cream, English Cucumber and Red Onion. Pastry chef Danielle Broucious has created a complementary dessert menu with the likes of a Panna Cotta with Ginger Snap Thins, Pumpkin Cream and Pomegranate Glaze and a Meyer Lemon Pie with Huckleberry Sauce and Whipped Crème Fraiche.

Following its renovation, the new look at Brix provides the perfect setting for Gingrass’ contemporary garden-fresh cuisine. Assorted complementary richly-colored Provencal fabrics, weighty farmhouse tables and booths lined with wine barrels combine for the look of an urbane farmhouse in the heart of Wine Country. With floor-to-ceiling windows looking out to the gardens, the restaurant offers up-close views of its surrounding vineyards and provides picturesque outdoor patio seating under a pergola and yellow-and-white-striped canopy.

Brix is located at 7377 St. Helena Highway in Yountville, CA. The restaurant serves lunch Tuesday through Friday and dinner Tuesday through Sunday, with a brunch menu offered on Saturdays and Sundays. A bar menu is also offered throughout the week. Private dining and restaurant buy-outs are available for large parties. For more information, or to make a reservation, call 707.944.2749 or visit