Go Fish Goes Pan-Med As Brassica Slideshow
Brassica
Chef Cindy Pawlcyn's newest venture, Brassica, recently opened in the former Go Fish space in St. Helena.
The Bar and Dining Room
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
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
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
One of the many new appetizers on the menu at Brassica.
Papas Bravas
A zesty sauce on fingerling potatoes, Brassica's take on papas bravas.
Tomato and Lemon Cucumber Salad
Served with feta, oil cured olive, oregano, and tomatoes from Cindy's own garden.
Zucchini Blossoms
Stuffed with Bellwether Farm ricotta, mozarella, and serrano.
Pancetta Wrapped Colavolpe FIgs
Served with summer green marmalade toast.
Grilled Lamb T-Bone-Ettes
With Cindy's red pepper and pomegranate glaze.
Seared Haloumi Cheese
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
With braised figs, port glaze, and creamy polenta.
Coriander and Thyme Braised Rabbit with Pappardelle
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
A hearty, saucy dish with soft textures, briased pork, and creamy polenta.
Vanilla Panna Cotta
Served with grappa and smashed raspberries.
Five Easy Pieces
Cindy Pawlcyn's Mediterranean mini-bites.