The signs are up in the parking lot, and now the minds behind one of Los Gatos’ most prominent vintners, Testarossa Winery, have announced they’re opening a new dining space: Bistro 107.
Testarossa has long been a popular events venue. For many years, a myriad of different caterers brought their talents to the historic property for weddings, parties and corporate functions. As the Testarossa Wine Club grew, the events geared toward members increased in number and scope. Harvest dinners and barrel tastings were planned. Grower Luncheons—where members could meet the people whose hands worked the land from which the ever-growing Testarossa portfolio was sourced—became quite a popular series. Providing food for those events was brought in house in 2014, granting greater flexibility and control.
Bistro 107 represents a new turn yet for Testarossa, and is not to be confused with Wine Bar 107, which was established in 2012 as a benefit for wine club members. That beautiful outdoor area, surrounded by hundred-year-old sycamores, oaks and redwoods, quickly became the go-to spot for plates of cheese, charcuterie and smoked fish, as well as mezze platters, all to enjoy alongside glasses of Testarossa wine. While Wine Bar 107 will continue to fill a niche for club members and their guests who want to hang out and drink more after tasting a flight of Testarossa wine, Bistro 107 is oriented more toward formal lunch and dinner meals.
Helmed by Chef Nadiv Geiger, who came aboard in 2014 to head the culinary team in support of the winery’s robust event schedule, Bistro 107 will have its own separate area in the courtyard of the old Novitiate winery. As such, it will provide a separate menu and unique dining experience.
According to the Testarossa team, at Bistro 107, it’s all about the harmony between food and wine. Proprietor Rob Jensen says that club members have been after him for years to broaden the food program. The team has fielded hundreds of requests to offer entrees for dinners and lunches. “We decided to make the investment to enable a full dining experience for the general public at Testarossa’s 136-year-old winery in Los Gatos,” Jensen says. “As of later this summer, Chef Nadiv’s innovative wine country cuisine will be available to everyone at Bistro 107.” A grand opening is planned for August, with a soft opening slated for mid-July.
Wine will be available by the glass, flight or bottle in the outdoor setting. And guests will have access to an extensive library of limited-edition vintages, to spark conversation and further enliven the dining adventure.
Team Effort
Trained under multiple Michelin-star chefs, Geiger creates classic dishes with modern flavors. And he sure has fun doing it. This is what’s come to be known as Los Gatos “wine country cuisine”—plates made with fresh ingredients, paired with the fruits of local vineyards.
Owner Jensen sees the dining expansion as an opportunity to give guests another avenue for enjoying the historic property and award-winning wines from Testarossa’s deep cellar.
“We will feature outdoor dining year-round,” Jensen says. “We have giant shade sails for the summer heat, and clear, heated tents during the colder winter months. Wine Bar 107 will continue for those who are looking for a lighter wine and small bite experience, with Bistro 107 available for those who are looking for that perfect ‘wine country dining and wine’ experience.”
Jensen adds that guests will be able to choose from more than 300 library wines and large format bottles. “We will be encouraging larger groups to order a current release wine, as well as a library selection of the same wine, so they can see what they prefer between a newly released wine and a properly cellared wine,” he says.
The Menu:
APPETIZERS Starters and share plates like baked-to-order olive and rosemary focaccia; Belfiore burrata and arugula with toasted bread; hummus with sumac-paprika garlic and pine nuts served with crudité vegetables, pita and pickles (toppings can include duck confit, mushroom shawarma and cauliflower frito); charred stone fruit and tomato salad with labneh and date-sumac dressing; fingerling potatoes with caramelized onion aioli; and roasted summer squash with lemon ricotta and Marcona almonds.
MAINS “Iconic Caesar 107,” to which chicken or salmon can be added; beef tartare with preserved lemon Dijonnaise, chives, crispy capers and chips; Sicilian pizza with seasonal toppings (limited availability); king salmon with miso date glaze, charred fennel and spring onion; “Burger 107,” with aged cheddar, grilled onion, fries and special sauce; roasted local chicken with summer greens, guanciale and burnt lemon; market fish with summer vegetables, and charred tomato sauce vierge; and koji-aged Flannery zabuton steak with fingerling potatoes and bone marrow chimi.
DESSERT Strawberry-rhubarb verrine with rice pudding and sumac crumbles, and a chocolate mousse cake with white chocolate whip and chocolate pearls.
Bistro 107 will be open for dinner Thursday through Monday, 4–8pm, and for lunch and dinner Friday through Sunday, 1–8pm. Reservations will be strongly encouraged.
