Towne House Restaurant at Wine & Roses
In the heart of Lodi wine country sits an oasis waiting to be discovered. Beckoning you in after a long day of wine tasting, Towne House Restaurant’s welcoming décor will make you feel right at home (without the hassle of actually having to cook!). But no matter how talented you might be in the kitchen, it’s probably safe to say that nothing you make at home can compare to a meal planned by Wine & Roses’ Culinary Director, Bradley Ogden.
With a critically acclaimed Bay Area culinary career, as well as two cookbooks to his name, one might wonder how Lodi got so lucky as to have Bradley working his magic at Towne House Restaurant at Wine & Roses. But his arrival here was simply a matter of good timing: in the process of looking for new opportunities, he reached out to Wine and Roses with an interest in doing wine dinners. He was soon brought on as a consultant, and before long became their Culinary Director. But while this James Beard award winner has no shortage of experience with fine restaurants, his food philosophy is simple: “Keep it local and fresh.” And in San Joaquin County, that’s easy.
Chef Bradley admits that he initially didn’t know much about the Central Valley – other than being aware of Lodi’s famous Zinfandels – but he did know that most of the produce he was purchasing in the Bay Area came from San Joaquin’s farmlands. And what better inspiration for a chef than having close access to ample amounts of fresh produce? “Just going to a farmer’s market and seeing something just picked, I’ll start thinking about what I can do with it,” said Chef Bradley. “How can I create a dish with this, and bring out the flavors?”
One look at Towne House Restaurant’s seasonally changing menus will tell you that there’s no shortage of innovative dishes he can create with all the regionally sourced ingredients that are available. Together with Towne House’s chef, Paul Durias, they have made this a must-visit culinary destination, with exquisite dishes that combine rich and delicious flavors. Though they will always have a pork dish, fish plate, steak, and vegetarian options, the way they’re presented will vary depending on what’s in season locally. A new dish may last up to six weeks on the menu before it’s changed, making each trip to Towne House quite the foodie adventure. But whether you come in looking for something specific, or are ready to be surprised, you’re guaranteed a truly memorable meal.
If you make your way to Towne House Restaurant for dinner this fall, you’ll certainly find the kinds of dishes that pair well with crisp weather. Start with a Baby Gem wedge salad, featuring local deviled eggs, and drizzled with Point Reyes blue cheese dressing. Keep your eye out for their Niman Ranch Pork Loin Chop, cooked to perfection and served with freshly made spiced pear butter. Or look for duck breast, prepared Peking Style, and topped with a fig compote and served with local root vegetables and kale. And as for dessert, Chef Bradley recommends their butterscotch pudding. Made with fresh organic ingredients, and prepared and baked like a crème brûlée, it’ll be the perfect way to wrap up your meal. And since this is wine country, don’t forget to ask for a wine that pairs well with whatever dish you’re enjoying. Cocktails more your style? They have those, too!
Towne House Restaurant at Wine & Roses is open for breakfast, lunch, and dinner. Stop by soon and get ready to experience a true taste of San Joaquin.
Dine On:
2505 W Turner Rd., Lodi
(209) 371-6160
WineRose.com/The-Restaurant