With the wild success of Jackson’s Bar & Oven, chef Josh Silvers has decided to make some changes to his original restaurant, Syrah — for the better.
As of August 1, Syrah will no longer be open for lunch (nearby Jackson’s is open 7 days a week for lunch and dinner) and Silvers, along with Chef de Cuisine Jamil Peden will be refocusing all their efforts on a new dinner experience. One of their first efforts is an expansion of their $29 3-course Prix Fixe dinner, which will now be offered Sunday through Thursday evenings from 5:30-7:00 PM.
Silvers is also going to be inviting guest chefs into his kitchen, with his first invitation going to Didier Ageorges of Chalk Hill Winery. On Wednesday, August 11, the two will prepare such highlights as Seared Dayboat Scallop & Braised Pork Belly with Green Onion Soubise & Black Barley, Szechuan-Pepper Crusted Duck Breast with Sauce Sangria, and Coffee-Glazed Kobe Flank Steak – and each course will be paired with an elegant wine from Chalk Hill Winery. $95 per person, reservations are limited, (707) 568-4002 for more details.
