He has worked in some of San Francisco and Napa’s greatest culinary icons such as Gary Dankos, Dean & Deluca’s, The Brix in Yountville and NV in Downtown Napa. His style of cooking is really a philosophy; garden to table cooking – focusing on fresh and slow food.
Chef Peter has taken his Eastern European roots, combined with the wine country traditions of his home town, Napa, and has fused them together to explode off of the Mankas Steakhouse Menu. Chef Peter is all about locally grown produce and flavor infusions of the Suisun Valley, mixed with a true Californian carnivore’s deepest desires.
Guests are treated to a true wine country dining experience in the middle of Suisun Valley.
“Opened in 2012, the Valley’s only upscale restaurant boasts white tablecloths and plenty of Suisun Valley wines. Get the “Whole Board,” a $25 charcuterie-and-cheese platter featuring, among other selections, an earthy goat’s milk cheese from Redwood Hill Farm in Sonoma County and La Quercia speck.”
Credit: Thor Swift for The New York Times.