You Can Help Support Wildfire Relief With Restaurant North

As you’re probably well aware by now, Northern California is in flames. Some of the worst — and most deadly — fires in the state’s history have ravaged areas, devastating whole communities and destroying vineyards in Napa and Sonoma Counties. As images of the destruction flash through the nightly news cycle, Restaurant North owner Stephen Mancini knew he needed to do something to help. “When I was 24 and wine director at Union Square Cafe, I saved all of my vacation days and flew to California to work the harvest. Most guys my age went to the Hamptons or the Shore,” he recalls. California wines became the focus of his career and, when Restaurant North opened in 2010, they also became the focus of the wine list. “Because of [California producers’] commitment to the purity of their product, my business has thrived over the years,” says Mancini. “The least I can do is show my support in this time of need.”

On October 25, the restaurant will host a special dinner to benefit the North Bay Fire Relief Fund, which has already raised more than $10 million for wildfire relief. The four-course dinner — created by new executive chef John Poiarkoff — will feature pairings from four producers whose vineyard were damaged. “Some have lost vines, cars, storage facilities, and even homes,” says Mancini. “Our mission is to bring awareness and exposure to these wineries and donate as much money as possible to California wildlife relief.”

The four-course menu (posted below), with pairings, is priced at $85. Call 914.273.8686 for reservations.

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Restaurant North Wildfire Relief Dinner

First Course: Roasted Squash
Goat cheese and cranberry
Pairing: Eric Kent Wine Cellars “Luke’s Grove” Chardonnay, 2014

Second Course: Smoked Montauk Bluefish
Hen-of-the-woods mushrooms, last-of-the-season tomatoes
Pairing: Bucklin Vineyards “Old Hill Ranch” Cabernet Sauvignon, 2014

Third Course: Lamb Loin and Belly
Romanesco, buckwheat, yogurt
Pairing: Sky Vineyards “Mt. Veeder” Zinfandel, 2013

Fourth Course: Cali Quince Tart
Oats, honey, whipped crème fraîche
Pairing: Phillip Togni “Ca’ Togni” Muscat Hamburg, 2008


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Restaurant North386 Main St, Armonk; 914.273.8686

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