Two Birds/One Stone restaurant in St. Helena is a California-inspired yakitori restaurant by chefs Douglas Keane & Sang Yoon. Awarded Best Of 2017 by SF Magazine & 52 Places To Go in 2017 by The New York Times.
Serving only the freshest seasonal ingredients, guests enjoy family-style service from menus that include steak, grilled scallops, sashimi, 48-hour brined fried-chicken, steamed bun platter with pork belly & black bean sauce, homemade silken tofu, and desserts such as coconut milk
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