There are something like 800 (or some phenomenal number) new restaurants that start up in the Bay Area every year and fail. Luckily, some restaurants keep going. We went to Tra Vigne in St. Helena on Sunday and had house-made mozzarella that was still warm out of the oven and out of this world. The nutty, firm but creamy cheese was served with heirloom tomatoes. Then we had rabbit stew with fresh made tagliatelle – yum is all I have to say – a big fat yummy yum yum yum.
