news and events

Summer goccino wine dinner wednesday, june 21

Celebrate Summer with Oenotri & Goccino Join us for another wonderful wine dinner featuring paired selections from our Goccino Wine Club!

$50 for food, $20 for wine pairings, $70 total for both

First Course
Frisee Salad with Crispy Lonza and Poached Egg
2013 ORSI Pignoletto – Emilia Romagna

Second Course 
Trompetti with Garlic Crema, Snap Peas, Salumi and Chive
2015 Grosjean Gamay – Valle d’Aosta

Third Course
Slow roasted Pork Spezzatino
2013 Aldo Conterno Rosso Friesa, Cabernet, Merlot-Piedmonte

Call (707) 252-1022 to make your reservation!


Behind the Scenes at BottleRock Napa Valley

Ever wonder what it’s like to serve hundreds of artists and thousands of VIP guests at the BottleRock music festival? Step behind the scenes with the Oenotri team and see what it takes!

SF Beer Week Preview Tasting by Tannery Bend Beerworks at Oenotri


Oenotri 9.9.15-8 sm

Curing Meat at Home

We recently shared a Dry Cured Pancetta recipe with the members of our Goccino Wine Club and wanted to provide some general safety tips to help them get started in curing their own meats at home. We were going to write something ourselves, but then came across this post by Matt Wright of WRIGHTFOOD and decided we couldn’t do any better! For those of you interested in curing your own meat at home his whole site is a great starting point and of course you can always come by the restaurant to talk with us about (and enjoy) the meats we’re curing all the time.