While the history of Failla (pronounced FAY-LA) is short, it is not without its complexities. Our first vintage release was as Failla-Jordan in 1998; the label taking its name from husband-and-wife team of winemaker Ehren Jordan and fellow debtor Anne-Marie Failla. That year, Failla’s first release of Alban Vineyard Viognier (Edna Valley) and Que Syrah Syrah (Sonoma Coast) coincided with planting the first blocks at our Estate Vineyard in Cazadero. The first Estate releases would be years away.
Ehren loves to experiment with his favorite varietals, coaxing out their various incarnations from different climates (cool, cooler, and coolest), soil types, and rootstock.
The love of wine started for Darren Palace many years ago, beginning with the admiration for the feelings he would get during family gatherings. In 2008, Darren quit his full time banking career to help a dear friend from college at Red Hook Winery in pursuing “Serious Enology in Brooklyn.” During the first 6 vintages at the winery he worked his way from cellar rat, to Assistant Winemaker eventually becoming General Manager. He made wine alongside Christopher Nicolson as well as his mentors Abraham Schoener and Robert Foley – learning a great deal from their individual styles in winemaking. After leaving Red Hook in 2014 Darren fulfilled his reality to make wine on two coasts, helping winemaker friends in California. Darren joined the Failla team in 2015, and spends his time in Brooklyn focusing on spreading the gospel of Failla and its honest wines.
Stanbury is a place for coming together and sharing — to assimilate and celebrate our community. A place where dishes are inspired by the days offerings — reflecting seasonal availability and the unique qualities and mood of each day.
A place dedicated to both integrating and highlighting our region’s local agriculture producers. Stanbury is caring, playful and uncomplicated. We are creating a stage for the transformative power of food to amplify our lives through deeper connections, shared experiences and great company.
When you think neighborhood restaurant, it’s rare when you get a cozy and gourmet spot like the Stanbury. Stanbury is a shining star in the Mordecai neighborhood. Stanbury specializes in modern American cuisine. Their menu will change daily and be dictated by local & seasonal ingredients. Witness a selection of small and large plates options, demonstrated by the sample menu taped to its front door and its Facebook page. In the opening weeks, temptations include roasted marrow, steak tartare with quail egg, crispy sweetbreads with brown butter, pig’s head croquette, and an assortment of seasonal oysters. Heartier offerings include house-made tagliatelle with blistered tomatoes and basil; buttermilk-poached chicken breast with Anson Mills polenta, collards, crispy skin and jus; and NC cobia with buttercup squash, Asian greens and an herb salad in a Thai nam pla vinaigrette.
Chef Drew Maykuth was the co-chef of the acclaimed Admiral in Asheville and teamed up with a trio from Raleigh to open up Stanbury. In the kitchen, Maykuth turns out ambitious menus that have the mouths of serious foodies watering. The bar manager Joseph Jeffers continues to create a list of signature libations such as the Mosquito (muddled lime and mint topped off with sparkling Moscato d’Asti) and the Stanbury Fruit Cup (gin, Cocchi Americano, seasonal fruit, lemon, basil and tonic). The bar also offers a well-curated bourbon and Scotch selection, an eclectic wine list and a frequently rotating selection of draft beers. Meanwhile, Joseph’s brother Will Jeffers is managing the business side of things. Guess somebody has to take care of the paperwork.