Current Press

The Register

Cathy and David Holmes have taken ownership of Napa's Foodshed Take Away, purchasing it from founders Giovanni Guerrera and Sean Pramuk, who started the business in 2013. They have appointed their daughter, Emma, as general manager and named Daniel Singer head chef.

“We are longtime customers," said Cathy Holmes of the decision to acquire the eatery.

“We admire the model and concept, along with the success of the business and loyal customer base. We offer authentic Italian food that’s affordable and approachable. Over 85% of our customers are locals. Families can come together and have a meal.”...


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Regional Italian cooking has swept across America, with Tuscan-style steakhouses and Milaneserisotterias attracting diners in search of authentic flavors of the Boot. (Of course, let's not forget our obsession with Neapolitan-style pizza.As for Rome, what do 2.5 million locals and many more tourists share? 

The food of Rome is exciting, exacting and considered some of the most enjoyable in all of Europe, as Katie Parla argues thoughtfully in her new cookbook, Tasting Rome. Parla moved to Rome in 2003 after graduating from college and has studied the cuisine ever since — both in Italy and back home in the States. And as it turns out, there are some pretty great U.S. restaurants cooking these dishes, both traditionally and adapted. Here are the key Roman dishes to know — including the ultra-of-the-moment cacio e pepe — and where to find them.

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The slightly funky set-up of Foodshed combines made-to-order dishes with a display case of salads, pastries and desserts, along with prepared, heat-and-serve dinners to go (my favorite is the balsamic braised pork). The pizza slices are generous, tasty and inventive: A burrata option is indulgent, and a slice with béchamel and potato is the perfect comfort food. Salads are fresh and crisp, the polenta almond cake is not to be missed and there’s a fun selection of wine bottles sold at retail, most in the $15 range.

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