As of last weekend, the brand new Lucia Restaurant & Bar has replaced the former Marinus and Wickets at Bernardus Lodge.

With it, Exec Chef Cal Stamenov delivers a striking menu dripping with items like chilled berry gazpacho, pancetta-wrapped king salmon and a duck burger with black truffle and a slab of foie gras.

Food and Beverage Director Michael Marcy complements it with a surprisingly streamlined, youthful and adventurous wine list—with sections dedicated to elegance and terroir, and picks like a Walla Walla Valley Sangiovese and a New Zealand Pinot—while still providing stately Bernardus, Santa Lucia, Napa and French discoveries.

The aesthetic improvements, meanwhile, prove every bit as noteworthy, which is nice, because it gives the overall place a cohesion the storied property deserves.

Take a peek at the photo slideshow above right for images of the renovation and look for a story on Stamenov's resurgence in the print edition out tomorrow.

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