Accolades

  • Three stars (BarbersQ & MECCA)
    San Francisco Chronicle
  • Bib Gourmand (BarbersQ)
    Michelin Guide
  • Top 10 Best New Restaurants (BarbersQ)
    San Francisco Chronicle
  • Guest chef
    James Beard House
  • ChefsFeed Winner
    One of the Best Things to Eat in Napa/Sonoma

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Taylor Boetticher reviews Caramelized beets with goat cheese crema, greens and chimichurri at Farmstead at Long Meadow Ranch
$$ | Wine Bar, | Modern, | American
1 Review
"This has all the components of a great dish, and they've been doing it since day one. The beets are seared on a plancha very deeply, and the result is like the crust on a great steak. The spicy chimichurri and the crema add counterpoints to the earthy, crisped beets and make this dish sing."
Chef Moaya  Scheiman reviews Tartare at Farmstead at Long Meadow Ranch
$$ | Wine Bar, | Modern, | American
1 Review
"Housed in a remodeled barn with vaulted ceilings and exposed beams, and surrounded by a lush vegetable and herb garden, I find myself sitting at the bar and thinking that the Grass fed LMR steak tartare with LMR egg, capers, cornichons, tabasco and toast is without question the best textured most flavorful well seasoned version of this dish in my sense memory."