Satiate your palate—and design eye—at two inventive restaurants and an au courant tasting room.
OCCITANIA BRINGS THE OCCITAN REGION TO OAKLAND
Newer to the Oakland scene is Occitania, featuring design inspired by the Occitan linguistic region of southern France, Italy’s Piemonte and Spain’s Catalonia. Architecture firm Arcsine partnered with restaurateur and chef Paul Canales to infuse the space with the region’s sensations, turning to a palette reminiscent of the area’s golden wheat fields, terra-cotta tiles, lavender pastures and wild greenery. Behind the brass bar, a wall dotted with recessed boxes evokes a landscape of hillside homes, imagery inspired by a native Occitan poem. “Your eye flits from point to point, taking in the art and gesture of the space,” says Daniel Scovill, founding principal of Arcsine. “After you leave, the sights and memories of your experience continue to swirl, calling you back.” occitaniaoakland.com
BASE CAMP INVITES OENOPHILES TO NAPA VALLEY
Along Napa Valley’s Silverado Trail, oenophiles will find Base Camp, a new Seven Apart winery led by legendary winemaker Andy Erickson. Designed by Napa architect James Jeffery, the space features a centerpiece wine cellar flanked by a lounge on one side and a private tasting room on the other. Jeffrey joined forces with husband-and-wife team Damon and Julie Savoia of Shawback Design, who broke from the more traditional Napa Valley tasting room aesthetic to create a fresh, forward-thinking space filled with American-made furniture and art, including a sculpture by Bay Area creative Jud Bergeron. Constructed by Wright Contracting, Base Camp features an earthy palette and rich textures—think hand-troweled plaster, stone-clad walls and a cypress ceiling burned shou sugi ban-style to showcase its grain. The materials, like the wine itself, come together to offer a layered experience. sevenapart.com
CYRUS WELCOMES GUESTS TO A DINING ADVENTURE
Ten years ago, when a landlord dispute forced beloved Healdsburg restaurant Cyrus to close its doors, fans were crestfallen. Launched by Maître D’ Nick Peyton and Chef Douglas Keane, the restaurant had earned devotees—and global awards—for its fresh, modern flavors, food-friendly wines and attentive hospitality. Happily, Cyrus has reopened in a new Geyserville location with a fresh concept—dining as a journey, rooted in how we might welcome friends into our home. Hoping to offer the experience of new encounters in fresh rooms, architect Tom Kundig of Olson Kundig conjured a design that marries the modest origins of the former prune-packing plant with modern lines and organic materials, like glass, stone, steel and wood. cyrusrestaurant.com
