Positioned as it is on a large wooden porch, it’s tempting to describe Clementine as a quaint little cottage.
But that makes it sound like chef Rebecca Weitzman’s menu isn’t chock full of bold ideas. The genuinely charming orange and green color scheme connotes an idealized 1950s American kitchen.
Instead of the rather ubiquitous blueberries, Weitzman’s pancakes are charged with roasted grapes, pears and parsnips, or lemon and fennel. When I spoke with Weitzman, she told me the menu is hyper-seasonal. “It’s really based on what is available and coming into season here,” she said. “We’re trying to get as much as we can from the area, so that is dictating our menu changes.”
Before Weitzman arrived in Yountville, she’d been working on a farm in Mexico. But when the opportunity came up for her to open a restaurant in California, she noted, “It was a perfect combination of an amazing job as well as just a stunning location.” She also felt that Clementine would add something new to the town’s culinary scene. “There’s a lot of very fancy, white tablecloths,” she continued. “We wanted to bring something that was more casual and laid back.”
Having said that, the chef added that the kitchen techniques and approaches are still refined. “People just come in and have an aperol spritz and a flatbread, maybe some grilled oysters or just some brunch,” Weitzman said. But the option to have a full four-course meal with a nice bottle of wine is still on the table. “We encourage people to do both,” she pointed out. “I think we’ve become, to this neighborhood, very quickly to our locals, a place for both kinds of dining experiences.”
Weitzman designed the brunch and dinner menus as shared meals with wine pairings in mind. “None of the food is polarizing,” the chef explained. “Our beverage director is really taking note of the Mediterranean and California influences on our menu, and he’s done a very good job with it.” She added that each dish is seasoned well, but none are heavily spiced or over-seasoned to the point that they would clash with wine.
“Our locals who have become regulars are definitely looking for a bit more,” Weitzman said. They’re willing to take more risks because they trust the kitchen. “They may order duck confit, or something we’ve just put on our menu, as opposed to a chicken dish.”
Tourists tend to choose more familiar dishes. That’s right in line with my first visit. I ordered that delicious stack of savory corn pancakes and lost myself in a large comforting pour of maple syrup.
Clementine, open Wed. to Mon., 10am–9pm, 6525 Washington St., Yountville. clementineyountville.com.
