Chef Rebecca Weitzman is opening Clementine’s in Yountville’s historic former railroad station, serving California cuisine with Mediterranean influences and citrus-inspired touches.
Yountville’s dining scene is about to get a bright, citrusy twist.
Clementine’s, the first independent restaurant from chef Rebecca Weitzman, is opening in the town’s former railroad station — a historic space that once housed Pacific Blues, then two restaurants from the late chef Michael Chiarello: Platform 8, his burger concept, and Coqueta, a Spanish-style tapas spot.
The building has been renovated inside and out, with a white-washed brick exterior, covered patio and an ambiance that calls to mind a French country auberge.
“A clementine is bright, a little unexpected, and full of flavor, just like our menu,” said chef Rebecca Weitzman, who is also culinary director and executive chef at Estate Yountville. A Culinary Institute of America graduate, her wide-ranging background extends from Soho to San José del Cabo.
Weitzman is aiming for a “cheerful, imaginative approach” to California cuisine with Mediterranean influences. The opening menu includes stone-fired flatbreads ($26-$34), burrata with savory corn pancakes ($22) and oysters such as wood-grilled Tomales Bay with charred clementine-chervil butter.
Main dishes range from slow-roasted halibut ($36) and salt-baked branzino ($45) to mustard-crusted Napa Valley lamb ($48). Desserts and cocktails carry citrus accents, from clementine sorbet to a clementine meringue tart.
Dining and Cooking