Local Hotspot Cook St. Helena Opens for Sunday Brunch
Beginning Sunday, September 22, Cook St. Helena will be offering Sunday brunch service from 10:00A.M. – 2:00P.M. Chef Jude Wilmoth’s 39-seat eatery has become an industry favorite amongst fellow restaurateurs and winemakers since opening in 2004. The new Sunday brunch menu has a strong Northern Italian influence featuring an “early menu” of hearty morning fare such as soft polenta with poached egg and cavalo nero ($12), slow roasted pork hash with Yukon potatoes, sundried tomatoes, caramelized onions and two fried eggs ($14), as well as a frittata selection that changes daily. Summer truffles can also be added to any egg dish ($15). In honor of his wife Meagan calling Hawaii home for over a decade, Wilmoth offers his version of “loco moco” served with teleme cheese risotto, house ground burger, fried egg, gravy and white truffle oil ($16)
A “late menu” consisting of salads and sandwiches is also available such as handmade mozzarella caprese with heirloom tomatoes and golden balsamic reduction ($13), “B.L.T.” with cherrywood smoked bacon, tomato, focaccia and arugula salad ($15), and an aptly named “cook madame” with fra’mani rosemary ham, fried egg, caramelized onions, fonduta on focaccia and fries ($16
The bar offers a selection of essential brunch libations including a house-made bloody mary, blended from Cook St. Helena’s own mix and served with a house pickle ($12), screwdriver with grey goose vodka and just squeezed orange juice ($12), and “red beer” with birra moretti and the house bloody mary mix ($8).
Notes Wilmoth, “Sunday brunch has always been my favorite meal of the week. Meagan and I always look forward to eating around the valley this time of day. Brunch is something we’ve wanted to offer our guests but we waited until receiving our liquor license and had the ability to serve really good bloody marys and cocktails. We’re definitely ready!”