Everyone must venture to St. Helena for a wonderful new restaurant – Two Birds One Stone. Lead by chef Sang Yoon and Douglas Keane, these men have renovated the Freemark Abbey winery and have created an incredible new restaurant. The ambiance, attention to detail, and clear passion for food is prevalent and creates for the most wonderful dining experience.
Guests enjoy towering ceilings, geometric lights, and an open, monochrome dining room when arriving at “Two Birds One Stone” on the outskirts of St. Helena. This California-inspired yakatori style restaurant is equated to a Japanese gastro pub. All of the dishes are small enough to order several dozen to share between a group.
Our Favorite Dishes
- Chicken thighs
- Pork belly
- Wagyu beef short ribs
The pork belly and short ribs are partly prepared sous vide, making them cooked to perfection with such individual flavors. All other dishes are finished on a binchotan charcoal yakitori grill. The chicken thighs on a skewer are coated in a lime and Thai basil vinaigrette that just melts in your mouth. The wagyu beef, cooked to a precise medium rare, falls apart delicately in a sweet Korean barbecue sauce. Some other fan favorites is the pork belly fried rice, the lotus root kimchi, pickled vegetables, and the “chips n dip” which is puffed wontons with a pickled plum sauce and kewpie mayo.
You will most certainly have room to order another round of your favorite dishes. We were able to do that, and order all of the desserts. The “peaches n cream” is a cooling way to end the meal with its liquid nitrogen frozen cream dots. You can leave already knowing your favorites and planning your next meal at “Two Birds One Stone.”
*Most photos provided by Two Birds One Stone.
