Go Fish Goes Pan-Med as Brassica Slideshow

Brassica

Arthur Bovino

Chef Cindy Pawlcyn's newest venture, Brassica, recently opened in the former Go Fish space in St. Helena.

The Bar and Dining Room

Arthur Bovino

The sushi bar is gone and the bar has been upgraded with a system of wine taps.

Chef Cindy Pawlcyn

After taking over food services for the Monterey Bay Aquarium the chef takes her wine-country sushi restaurant in a new direction.

Wine Taps at Brassica's Bar

Arthur Bovino

They plan to have eight wines on tap, among them: a sauvignon blanc from Cliff Lede Vineyards (which Knight said no one else will have), Staglin Vineyards' chardonnay blend, Stagliano Treviso; a chardonnay from Vine Cliff Winery that Rob and Chuck Sweeney put together using their carneros grapes; Markham Vineyard's merlot; a malbec from Miner Family Vineyards; verdejo by Dancing Coyote; and a tempranillo by Six Sigma.

Eggplant Fries wtih Za'Atar and Spiced Yoghurt

Arthur Bovino

the most interesting appetizer is the eggplant fries a cool take on something you might not have thought would work. Crispy outside, creamy inside, these thick strips of skin-on eggplant are cut like thick fries. The fries have to be considered one of the new menu's most fun dishes and they'll undoubtedly be one of Brassica's most popular appetizers.

Garlic Shrimp with Brandy and Espelette Peppers

Arthur Bovino

One of the many new appetizers on the menu at Brassica.

Papas Bravas

Arthur Bovino

A zesty sauce on fingerling potatoes, Brassica's take on papas bravas.

Tomato and Lemon Cucumber Salad

Arthur Bovino

Served with feta, oil cured olive, oregano, and tomatoes from Cindy's own garden.

Zucchini Blossoms

Arthur Bovino

Stuffed with Bellwether Farm ricotta, mozarella, and serrano.

Pancetta Wrapped Colavolpe FIgs

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Served with summer green marmalade toast.

Grilled Lamb T-Bone-Ettes

Arthur Bovino

With Cindy's red pepper and pomegranate glaze.

Seared Haloumi Cheese

Arthur Bovino

One standout is grilled haloumi, a simple, expert preparation with Greek oregano, chili flakes, and garlic. The oil in which it's prepared helps it retain the just-cooked texture much longer than it usually does.

Two Grilled Quall

Arthur Bovino

With braised figs, port glaze, and creamy polenta.

Coriander and Thyme Braised Rabbit with Pappardelle

Arthur Bovino

Think of the best chicken noodle soup you've ever had, but with more luxurious pasta and reinterpreted with rabbit and you get the idea.

Winemaker Pork

Arthur Bovino

A hearty, saucy dish with soft textures, briased pork, and creamy polenta.

Vanilla Panna Cotta

Arthur Bovino

Served with grappa and smashed raspberries.

Five Easy Pieces

Arthur Bovino

Cindy Pawlcyn's Mediterranean mini-bites.