Saturday, December 29, 2012

The 3 Mistakes To Avoid When Ordering Wine On A First Date


AskMen presents Rachel Kerswell, Sommelier. Learn the essentials to ordering wine on your first date.

Wednesday, December 26, 2012

Never Ending Soup Bowl Prank


Customers are asked to try a new soup, but they are given the longest fork ever in the deepest soup bowl that never ends. What they really need is a really long spoon!

Sunday, December 23, 2012

Banquet Offerings

Mankas Tapas Bar & Steakhouse is a historic site which has been beautifully restored for memorable events:
  • Weddings
  • Parties
  • Corporate Events
  • Non-Profit Organizations 
  • Private Gardens:
  • 25 - 150 People 
  • Off-Site Venues:
    Vezer Estates - Surrounded by rolling hills, one of the most stunning view in the valley. 
    • 25 - 200 People
    • Blue Victorian - Step back 100 years in this elegantly restored Victorian home and barn, now Winery with Spectacular Barrel Room and Outdoor Tented area.
      • 25 - 200 People
        http://mankassteakhouse.net/images/blue-victorian-tour-tasting.pdf

        Thursday, December 20, 2012

        How To Select Wine To Have With Salads


        It is an age-old question and frankly one that does not have a definitive answer. What is that you ask? It is what kind of wine goes with which type of salad. Having said that there is no sure shot answer, there are still some wines that will go better with particular types of salads and their dressings. One thing that must be kept in mind and that is that there are often high acidic levels in salad dressings and these sometimes serve to make the wine taste sort of flat.

        But nonetheless, there are always going to be certain wines chosen to go with salads, there's just no way around that. Before we go further however, a little tip; one way of making the salad dressing less acidic is to use something besides vinegar. Okay, let's get started with the recommended pairings. If your salad is accompanied with beef, especially a grilled type, then hearty red wines work best.

        Another pairing that has been found to be quite successful is Chardonnay or Pinot Noir together with salads that feature mushrooms or any kind of roasted veggies. Likewise, spicy types of wine like Zinfandel and Petite Syrah tend to go well with their salad counterparts, peppery greens. Now if you really want to see a salad that goes good with a large variety of different wines, splash some herbs into your salad mix.

        And here are some quick-shot pairings that many people have found appealing. Caesar Salads combined with something tart like Portuguese Vinho Verde or Pinot Grigio. Beaujolais or perhaps Pinot Noir with Cobb salads. Any kind of Mediterranean style wine with Nicoise Salads. Sauvignon Blanc or the aforementioned Pinot Grigio goes extremely well with Caprese Salads.

        One thing you need to keep in mind is that the appeal of any particular combination of wine and salad will be in the opinion of the particular person consuming the pair. What tastes great to one person may not exactly be the cat's meow to the next. Experimenting is really the only way you are going to know what wine works best with which salad.

        Another thing you should keep in mind is that if you are in the habit of hosting dinner parties, try and find out - without being too intrusive - what particular wine -salad pairings your guests have found to their liking. If it is usually just you and your significant other, then it is quite a bit easier to find out which matchup the two of you like.


        Article Source: http://EzineArticles.com/6863405

        Monday, December 17, 2012

        Apricot Brandy Cooler - Mankas Steak House Cocktails


        Bill Kelly, head bar tender, at Mankas Steak House makes a signature drink, the Apricot Brandy Cooler. See more at http://www.mankassteakhouse.net

        Friday, December 14, 2012

        Grande A La Paris - Mankas Steak House Cocktail


        Billy Kelly head bar tender at Mankas Steak House shows us how they make one of their signature cocktails. See more at http://www.mankassteakhouse.net

        Tuesday, December 11, 2012

        Vezer Family Vineyards


        Small lot production of award-winning, handcrafted wines, which are produced on the Vezer Family Estate in Suisun Valley, California, just 5 minutes from Napa County.

        Saturday, December 8, 2012

        Tom Selleck's Tea House - Mankas Steak House Cocktails


        Bill Kelly, head bar tender, at Mankas Steak House shows us how to make a signature cocktail "Tom Selleck's Tea House" See more at http://www.mankassteakhouse.net

        Wednesday, December 5, 2012

        Heirloom Tomato Salad with Balsamic Pearls - Mankas Steak House


        Peter Halikas, head chef, at Mankas Tapas and Steak House shows us a signature dish with local heirloom tomatoes. See more at http://www.mankassteakhouse.net

        Sunday, December 2, 2012

        Ordering Wine at a Restaurant - 7 Great Tips


        If you've ever found yourself at a restaurant with a date or even a client or your boss, and you have to order from a wine list, then you will find these wine ordering tips helpful.

        1. Learn a little bit about wine ahead of time. Take a wine tasting 101 class. If you are fortunate enough to live in areas where there are local vineyards, or wine festivals, then go tasting there. It's amazing how much you can learn from the wine vendors and wine pourers.

        2. Always order a bottle, if there are two people or more. It is much more reasonable than buying by the glass.

        3. Ask your server to make a suggestion. If you like cabernets, ask if they might suggest one that is popular or one that they like.

        4. Ask the person you are dining with what kind of wine they enjoy. This is always better than ordering a merlot, when they prefer chardonnay.

        5. Don't buy the most expensive wine on the menu. These wines are often over priced. I remember buying a bottle of Chilean wine from a restaurant once and then seeing the same bottle at my local grocery store for half the price I paid in the restaurant.

        6. Try tasting at home first, so you can learn what you like. Again, it is much cheaper than buying
        wine in restaurants.

        7. Although you can learn which food goes with which meals, wine really comes down to a matter of preference. So, don't feel like you have to stick to any hard fast rules.

        These tips should help you feel much more confident the next time you find yourself in one of those situations  where you need to order wine in a restaurant.


        Article Source: http://EzineArticles.com/1512821

        Thursday, November 29, 2012

        Mankas Tapas Bar & Steakhouse Testimonial


        Mankas Tapas & Steakhouse just catered my wedding at the Blue Victorian Winery last weekend! My biggest compliments to Chef Peter and company- they orchestrated our plated dinner with outstanding grace and elegance! 

        Our menu: The hand-passed appetizers were a huge hit- .Abondigas with Tomato Jam and Basil Aioli, Vegetarian Summer Roll with Sweet Chili Sauce, Tuna Tartar with Fried Wonton and Watermelon! The simple and delicious spring salad with goat cheese and walnuts started the meal off on the right foot, and for entree guests chose between braised short rib with stone ground polenta, salmon with baby bok choy, black forbidden rice and ginger soy glaze or tofu "scallop" with pilaf. 

        The guests said their food was hot and delicious! They especially liked the fish and beef short rib dishes. One of my guests told me that the service was so friendly- she was splashed with a small droplet of wine from a pour and the server at fault offered her own name and personal contact information should my guest want her blouse to be cleaned. My guest said that hardly any wine ended up on her blouse- just a tiny droplet, but still- I have never heard of such cordial service- really impressed!

        Before the wedding, Chef Peter offered us a tasting dinner so that we could try all of the dishes we would have at the wedding. We edited our catering menu when we came for the tasting. With each edit, chef Peter was supportive and encouraging. 

        Chef Peter also stopped by the Blue Vic with our wedding planner to make sure the venue had the proper set-up and equipment needed for smooth catering service.

        I HAVE TO RAVE ABOUT THE COBBLER! ;)

        We took my parents to Mankas Tapas and Steakhouse a couple of days before the wedding and had a late lunch- early dinner with them. My parents loved the food and wine. We were all especially impressed with the strawberry rubarb cobbler! My mouth is watering just thinking about it- he made a delicious cherry cobbler a few weeks ago that I also loved. Because we liked the cobbler so much, he actually brought out a little sample of local juicy fruit, apricot, and berries for us to try. If you are considering dessert at mankas, I definitely recommend the cobbler, if available - they always make it from local and seasonal fruit.

        I really feel that Mankas Tapas & Steakhouse helped to make our special day 100x times more special with the stellar catering service- I was so thankful to hear that they worked with the venue and my wedding planner so gracefully to execute our delicious plated dinner. We'll be back some day!

        Thanks Mankas Tapas & Steakhouse!

        Monday, November 26, 2012

        The Wines Of California Wine Country


        As you head out to California wine country, chances are you are going there to see some of the wineries, in addition to the remarkable landscape. While you are there, you will find that there is more to the different styles of wines than a simple red or white wine. While these are essentially the standard blushes, we find that there will be more choices for you to select from along the way. It is important to know there are hundreds of different variations you can find, so we will look at the 7 most common styles you will find in the area.

        In California wine country, the first style you will find is called Cabernet Sauvignon. This is a red wine that is perhaps the largest in the area. In fact, outside of this area, you will find that this is the top choice for many people in the world.

        The second red wine that you might find is merlot. This is another red wine that has become a common dinner wine. Typically, it will only be used for this purpose and because it can have a smoky flavor, it is not often used as a conversational wine.

        Along with these choices in red wine, you will find that California wine country also has a pinot noir that they offer. This style of wine has a rather fruity taste and is often considered to be a lighter choice of red wine.

        A fourth style of red wine that is common in the area is Syrah is also the 7th most grown style of grape. It has a smoky flavored that blends well with smoked and peppered meats.

        The last of the style of wines that can be found is the Zinfandel. This wine has enough sugar content that is can exceed the traditional 15% alcohol content that some of the other wines you can find. A sister plant with a semi rose color will produce the white wine variation you find in stores.

        Of course, we also know there are some standard white wines that can be found in California as well. These wines are part of the 7 most common you will find in California wine country.

        From this list, the first is chardonnay. This is a lighter wine that remains crisp when consumed. It blends perfectly with chicken and white fish. For most people, this will be their top choice in terms of white wine.

        Sauvignon Blanc is the white variation of the red wine of the same name. This is considered to be a cheap wine that is often sold in bulk and at low prices. It will normally come with a screw cap and is not given time to mature as it has no impact on flavor.


        Article Source: http://EzineArticles.com/5629471

        Friday, November 23, 2012

        Different Cuts of Steak


        Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.

        Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.

        Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as eat all of our 26 ounce steak and your entire meal is free. Be forewarned this is a lot of meat, I have seen many brave souls try and only one succeed. He had a stomach ache for two days.

        New York Strip; this is a t-bone with the tenderloin and bone cut away. This is a good quality cut of meat and can usually be found at a lower price per pound than the preceding cuts.

        T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can satisfy the heartier appetite.

        Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.

        Top Sirloin; this cut is a lesser grade but larger cut of meat. A family of four can eat from one top sirloin. Try to buy the top or prime grade, they will be tenderer than the lower grades.


        Article Source: http://EzineArticles.com/43616

        Tuesday, November 20, 2012

        60 Second Wine Expert: Chardonnay


        America's premier wine expert, Kevin Zraly talks about Chardonnay with Elizabeth Shepard. 

        Saturday, November 17, 2012

        Filet Mignon - The Gourmet Steak


        Filet Mignon is a gourmet class of steak cut of beef which is the primary choice of the typical affluent beef lover. Filet mignon is carefully extracted from the tenderloin part of the animal and is a definite gourmet connoisseur's delight.

        It would be helpful to understand how the famous filet mignon came into being. The word 'filet mignon' is borrowed from French where the word filet means a thick slice and the word mignon means a delicacy. The tenderloin part of the cow extends on both sides of the back bone on the backward side of the rib cage of the animal. This particular area of the animal does not bear weight, and so the flesh does not experience much exercise. Because of this filet mignon typically is a very tender and soft meat.

        The only drawback of cutting it from the tenderloin area is that the steak lacks the flavor found in meat which has the bone attached, a fact ignored and sometimes loved by the affluent customer who swear by this beef steak. The tenderness of the filet is so connotative that it is sometimes referred to as a tender filet.

        The filet mignon is typically cut with a thickness of about one or two inches and a diameter of about two to three inches. It is cooked in a variety of ways. Some prefer quickly grilling it but it is also possible to broil, pan-fry, roast or even sauté filet mignon. Filet mignon is a dryer cut of beef compared to other steaks. To see if it has been cooked well enough, it is necessary to touch the steak. If the steak feels hard, it is too done. If it is soft enough to receive and imprint from the touch, it is done too rare. A compromise between the two states produces the best possible filet steak. In every form chosen, this version makes for a gourmet delicacy preferred and loved by the affluent diner world wide.

        The filet Mignon of beef is also sometimes referred to as Medallions and Tenderloin Steak. It is sometimes misspelled as filet mignon and it is also called fillet steak in UK and Ireland. The filet mignon is the most tender cut of beef, and is also considered as the most expensive one. It is priced relatively very high as an average cow does not yield more than four to six pounds.

        Sometimes it is sold whole as it is harvested from the cow. Usually it is available as one to two inch thick pre cut portions which are grilled and served as is. Bacon wrapped filets are also available in stores. In this format, the cut is wrapped with bacon after being cut into portions.

        The purpose of wrapping in bacon is that it particularly lacks in fat because of the nature of the region of the animals body the steak is cut from. When it is wrapped in bacon, the bacon enhances the flavor by contributing the necessary fat which keeps the cut from drying out.

        The filet is usually served with sauces which tend to go well with its mild flavor. It is either smothered in sauce or the sauce is used as a dip for the filet sauce. There are no specific sauces that are recommended as it tastes good with any particular sauce. The selection of sauces is solely dependent on the personal preference of the diner alone. Some people prefer a marinade to be used during cooking rather than have sauce during dining.

        No matter where you have your filet mignon or in which form, this exceptional steak will change your convictions about the steak as a whole and take you into a new world of culinary delight.


        Article Source: http://EzineArticles.com/903906

        Wednesday, November 14, 2012

        Come Join Us For Happy Hour!


        Need to relax after work? Come to Mankas Tapas Bar and Steakhouse for Happy Hour! 

        Happy Hour is Tuesday - Friday from 5:00 - 7:00pm

        Check out our Happy Hour specials: 

        TAPAS
         
        Ginger Infused Calamari | 10
         
        Sweet Chili Glazed Chicken Jambonettes | 10
         
        Artichoke & Spinach Dip | 7
         
        Sweet Potato Fries | 6
         
        MANKAS SPECIALTY COCKTAILS
        $2.00 off
         
        BEER
        Tap 16oz $4.00 | Tap 23oz $6.00
         
        WELL DRINKS
        $6.00
         
        WINES BY THE GLASS
        $3.00 OFF

        Sunday, November 11, 2012

        Secret Restaurant Wine Tips!


        The Boring Wine Guy lets you in on a little secret on ordering wines by the glass at restaurants.

        Thursday, November 8, 2012

        Dining in a New Restaurant - Expert Tips


        Want to make sure you have a great experience when dining at a new restaurant? Make it Better's Dining Editor Julie Chernoff tells us when to go and what we should know about the menu, service, tipping and more. Dig in! With Marjie Killeen.

        Monday, November 5, 2012

        60 Second Wine Expert: Pairing Wine with Spicy Food


        America's premier wine expert, Kevin Zraly and Elizabeth Shepard share the best wines to pair with spicy food.

        Friday, November 2, 2012

        All About Tapas Small Plates


        Endulge me for a moment. There's a lot of quirky history about the origin how tapas small plates came into being. Let me regale you with a few interesting tidbits about the evolution of its tradition...
        First, how do you pronounce Tapas? When pronounced correctly, it sounds like [TAH-pahs]. If pronounced like a typical United States-er, like me, it might be heard as sounding like TAP-uhs... It's your choice!
        Second, what is the definition of Tapas? Well, I browsed, and peeked and looked everywhere. This is the best tapas definition I could find.
        Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany SHERRY or other APÉRITIFS or COCKTAILS. They can also form an entire meal and can range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like cold omelets, snails in a spicy sauce, stuffed peppers and miniature sandwiches.
        Sounds absolutely like my kind of meal! I love anything "miniature". Including my food!
        Now on to more of the history of tapas...
        Tapas and the tapas small plates tradition come from Spain as the story goes. They are snacks. As simple as that! These Spanish snacks are small plates with little portions of olives, cheese, bread and lots other unique and creative combinations of food and tapas ingredients.
        In Spanish, the word Tapa means "cover". So how does this relate to "snacks" you ask? Well, there are several interesting explanations.
        The most commonly cited narrative of the etymology of tapa is that it is an item, either a piece of bread or a flat card of some kind that would often be placed on top of a drink to protect it from those annoying, buzzy flies (smart!) Somewhere in time, it became a custom to put on top of the "cover" small nibbles of delectable goodies (really smart!) Viola! Tapas small plates were created - IF this explanation is to be believed.
        Another theory is that the tapas "covered" the appetite between the time Spaniards finished work and when they would take their late evening meals. (Sheesh! I would be hungry too if I had to wait that late to eat!)
        There's also the story that some experts believe that the name, tapa or tappas originated sometime around the 16th century. At that time, a few tavern owners from Castilla-La Mancha discovered that the strong, odiferous smell of mature cheese could help disguise the fact that they were serving bad wine from their establishments.
        Thus, serving free cheese with the wine "covered" the bad taste of the wine and the fact that they were cheating their customers! The offering of free cheese when serving cheap wine, became wildly popular.
        Unscrupulous practices? Yes, but the mouth-watering custom of tapas small plates was invented, according to this version of it's origin.
        One more interesting bit of tapas history:
        A few researchers assert that the tapa was born when the Spanish king, Alfonso the 10th (known as The Wise), became ill and had to take small bites of food with some wine between meals. (Wow! He must not have been feeling too bad!)
        Once King Al recovered from whatever disease was afflicting him, he decreed that no wine was to be served in any of the inns in the land of Castile... (what???!!!! no wine??? wait... keep reading...) UNLESS, the wine was served with something to eat. No wonder they called him King Al, the Wise.
        Lots of people in his kingdom, apparently would drink their meals (and we're not talking milk!) instead of eating their meals. You can only imagine what the streets must have been like at night, back in the olden days of Spain before the recovered king had his say.
        Beyond the royal disease of our friend, Wise King Al, in recorded tapas history, there's yet another theory that the first tapas small plates appeared because of the need to take small amounts of food during the work day of many farmers and workers.
        This allowed them to continue working until it was time to eat the heavy midday meal. (Wow, yet, another demonstration of the voracious appetite of man... oh how we all love to nibble). Wine was the perfect drink to go along with the tapas small plates.
        And if you didn't know this already, wine makes you feel mellow, increases strength, (or so the workers all told their wives!) And in the winter, a little wine warmed the body to help the workers combat those cold, cold days in the fields and workshops of the Middle Ages.
        So, between covering the wine with smelly cheese and covering the wine from dirty, germ-carrying flies, small plates evolved from these covering practices. Small plates can only contain small portions, thus, a small bite before a meal not only enhanced the appetite, but had a usefulness beyond the obvious.
        Today, a favorite way of eating is indeed smaller portions on small plates.
        Wow! Now you know a little more than you did 5 minutes ago!
        If you are interested in some traditional tapas recipes, please visit Easy Appetizer Recipes found at http://www.easy-appetizer-recipes.com. where you'll be pleasantly surprised with the variety of choices. Enjoy the tapas tradition!
        Article Source: http://EzineArticles.com/215015

        Tuesday, October 30, 2012

        The History of California Wine


        California has a long and rich history of wine making. The wine industry marked its beginning in 1769, when the first grape vines were planted at Mission San Diego, by the Franciscan missionary Father Junipero Serra. This black-skinned grape variety, which was called Mission grape, played a significant role in California wine production until 1880.

        In 1833, the first documented imported European wine vine of California was planted in Los Angeles by a French winemaker Jean-Louis Vignes. Later in the 1850s and '60s, Agoston Harazsthy - a Hungarian soldier and merchant - imported original vine cuttings from around 165 European vineyards. Altogether, he introduced 300 different grape varietals in California.

        Harazsthy made the most outstanding contribution to the development of the wine industry, which made him known as the "founder of California Wine Industry." He founded the Buena Vista Winery, which can still be seen at Sonoma. Great efforts were made in promoting vine planting throughout North California. Moreover, he introduced the idea of non-irrigated vineyards and also constructed many caves for wine cellaring.

        During the 1890s, most of the European vines were destroyed due to the attack of Phylloxera - a destructive root louse. The attempts taken to eradicate the pest were mostly unsuccessful. Finally, Thomas V. Munson - who was regarded as the "father of Texas viticulture" - fostered the idea of grafting European wine vines onto American rootstocks.

        California wine industry faced a major decline due to National Prohibition (1920 - 1933). The major portion of the industry, which initially had up to 713 bonded wineries, was wiped out during the prohibition. By the end of 1933, California wine industry managed to revive gradually. The common grape varieties of the time were Thompson seedless, Emperor, and Flame Tokay.

        Today, the California wine industry is one among the finest in the world. It contributes to around 90% of total U.S. wine production. The industry boasts approximately 2,445 wineries, which produce more than 500 million gallons of wines every year. Chardonnay is the largest grown variety, followed by Cabernet Sauvignon, Merlot, and White Zinfandel.


        Article Source: http://EzineArticles.com/411121

        Saturday, October 27, 2012

        60 Second Wine Expert: American Wine


        America's premier wine expert, Kevin Zraly shares information about American wine.

        Wednesday, October 24, 2012

        Mankas Tapas Bar & Steakhouse Banquet Testimonial


        Mankas Tapas & Steakhouse just catered my wedding at the Blue Victorian Winery last weekend! My biggest compliments to Chef Peter and company- they orchestrated our plated dinner with outstanding grace and elegance! 

        Our menu: The hand-passed appetizers were a huge hit- .Abondigas with Tomato Jam and Basil Aioli, Vegetarian Summer Roll with Sweet Chili Sauce, Tuna Tartar with Fried Wonton and Watermelon! The simple and delicious spring salad with goat cheese and walnuts started the meal off on the right foot, and for entree guests chose between braised short rib with stone ground polenta, salmon with baby bok choy, black forbidden rice and ginger soy glaze or tofu "scallop" with pilaf. 

        The guests said their food was hot and delicious! They especially liked the fish and beef short rib dishes. One of my guests told me that the service was so friendly- she was splashed with a small droplet of wine from a pour and the server at fault offered her own name and personal contact information should my guest want her blouse to be cleaned. My guest said that hardly any wine ended up on her blouse- just a tiny droplet, but still- I have never heard of such cordial service- really impressed!

        Before the wedding, Chef Peter offered us a tasting dinner so that we could try all of the dishes we would have at the wedding. We edited our catering menu when we came for the tasting. With each edit, chef Peter was supportive and encouraging. 

        Chef Peter also stopped by the Blue Vic with our wedding planner to make sure the venue had the proper set-up and equipment needed for smooth catering service.

        Sunday, October 21, 2012

        Table Manner Tips for Guys When on a Dinner Date


        Good table manners are very important when dating single women. If you want to make a good impression on your date, practice proper dining etiquette. Just the opposite, if you really want to turn your date off, practice bad table manners.
        Listed here are some very important tips on proper table manners:
        • If your date has some leftover food that you would like to eat, don't reach over with your fork and start eating off her plate. The proper thing to do is to ask your waiter or waitress for an extra plate.
        • Don't let your waiter or waitress remove your plate until your date is finished eating.
        • Got something hung between your teeth? Whatever you do, don't cover your mouth with one hand and use the other hand to try and dislodge whatever is stuck in your teeth. It's best to dismiss yourself from the table and go to the restroom and take care of your problem.
        • If your date is still eating and you've finished eating, don't push your plate out of the way. Wait until your date is finished eating before you push your plate back.
        • While you are talking to her, don't wave your eating utensils in the air. You are there to eat, not to conduct an orchestra!
        • When your mouth is full, don't talk. Nothing is more gross than watching someone talk with their mouth full of food.
        • If you discover that your silverware is dirty, don't use your napkin to try and clean it. Just ask your waiter or waitress for a replacement.
        • What do you do if you notice that your date has some food stuck between her teeth? Just tell her quietly. This is the proper thing to do.
        • It's very important that you eat quietly. Don't make any unnecessary and embarrassing noises.

        Article Source: http://EzineArticles.com/107637

        Thursday, October 18, 2012

        60 Second Wine Expert: White Wine Color


        America's premier wine expert, Kevin Zraly explains what you can tell about a white wine by looking at it's color.

        Monday, October 15, 2012

        Mankas Tapas Bar & Steakhouse Testimonial


        I came here yesterday for the very first time and have to say that I was extremely impressed. Everything from the menu to the service to the wine was fantastic and I look forward to coming back!

        My lunch consisted of the roasted caprese salad, which was absolutely delicious. I love that they use buffalo mozzarella, instead of just regular mozzarella. For my entree I had the truffle mac and cheese, which I highly reccomend if you're a fan of truffles! For dessert, my table shared the lava cake and cheese cake, both of which were superb.

        Last but not least, I have to mention how great the wine was. They even have a nice little wine tasting bar next door to the restaurant where we visited after our meal.

        Overall, I definitely enjoyed myself here and hope to return soon!

        Friday, October 12, 2012

        60 Second Wine Expert: White Wine


        America's premier wine expert, Kevin Zraly talks about white wine with  Elizabeth Shepard. 

        Tuesday, October 9, 2012

        60 Second Wine Expert: Cabernet Sauvignon


        America's premier wine expert, Kevin Zraly talks about Cabernet Sauvignon with Elizabeth Shepard. 

        Saturday, October 6, 2012

        Well-Done, Medium-Rare, Rare - What Do They Mean? Explanations and a Quick Tip For Cooking Your Meat


        Medium-rare, well-done, rare...sometimes it seems like these terms are all relative. When you ask for a well-done steak at a restaurant and it comes back pink, is it okay to complain? If you're preparing meat for guests, how can you cook it to their desired doneness? We'll tell you exactly what each term means and share a helpful tip for perfectly cooking your meat!

        Here are the generally accepted definitions of each level of doneness:

        Rare: A rare piece of meat will have a bright red center, and its outside will be brownish-gray. The center will be warm, but not hot. (approximately 125 degree core temperature)

        Medium-rare: The center of a medium-rare piece of meat will be slightly warmer and reddish-pink instead of red. (approximately 130 degree core temperature)

        Medium: A medium piece of meat will have a large band of pink through the middle, but will be primarily grayish-brown throughout. (approximately 145 degree core temperature)

        Medium-well: A medium-well piece of meat will just have a slight hint of pink in the middle. Otherwise, it will be primarily cooked through and will feel quite firm. (approximately 155 degree core temperature)

        Well-done: A well-done steak should show no hint of pink whatsoever. Its center will be grayish-brown throughout and the outside will be nicely charred. (approximately 165 degree core temperature)

        If you want to tell how done your meat is without cutting into it, use this easy trick: Feel the heel of your hand (that's the fleshy part between your thumb and your wrist). When your hand is open and relaxed, a rare steak will feel as soft and tender as the heel of your hand. Now pinch together your thumb and forefinger and feel the heel of your hand again. It's a bit firmer now. This is what a medium-rare steak feels like. You can then move down the line, pinching each finger, and feel the heel of your hand get firmer and firmer. When you pinch with your middle finger, the heel of your hand is the firmness of a medium steak, your ring finger a medium-well steak, and your pinky a well-done steak. Now all you'll have to do is poke your steak a little bit and you'll be able to tell its level of doneness.


        Article Source: http://EzineArticles.com/4792453

        Wednesday, October 3, 2012

        60 Second Wine Expert: Pinot Noir


        America's premier wine expert, Kevin Zraly shares information about the Pinot Noir grape with Elizabeth Shepard. 

        Sunday, September 30, 2012

        Grande A La Paris - Mankas Steak House Cocktail


        Billy Kelly head bar tender at Mankas Steak House shows us how they make one of their signature cocktails. See more at http://www.mankassteakhouse.net

        Thursday, September 27, 2012

        Apricot Brandy Cooler - Mankas Steak House Cocktails



        Bill Kelly, head bar tender, at Mankas Steak House makes a signature drink, the Apricot Brandy Cooler. See more at http://www.mankassteakhouse.net

        Monday, September 24, 2012

        Tom Selleck's Tea House - Mankas Steak House Cocktails


        Bill Kelly, head bar tender, at Mankas Steak House shows us how to make a signature cocktail "Tom Selleck's Tea House" See more at http://www.mankassteakhouse.net

        Friday, September 21, 2012

        Heirloom Tomato Salad with Balsamic Pearls - Mankas Steak House


        Peter Halikas, head chef, at Mankas Tapas and Steak House shows us a signature dish with local heirloom tomatoes. See more at http://www.mankassteakhouse.net

        Tuesday, September 18, 2012

        Restaurant Review of Mankas Tapas Bar & Steakhouse by Joyce Headley







        At last, a dining experience like one you’d expect to encounter in Napa or Sonoma, located right in our own "backyard", Suisun Valley.

        Formerly the Vintage Café, the newly remodeled restaurant and bar has re-opened under new management and a new name and offers contemporary style indoor dining as well as covered patio dining, complete with outdoor fireplace. Its full service bar features a selection of local and world class wines and specialty cocktails in addition to espresso drinks.

        Mankas Tapas Bar and Steakhouse introduces patrons to its new executive chef, Peter Halikas, who has worked in some of San Francisco and Napa’s finest restaurants. With his European roots and wine country traditions, he has brought an innovative flair to the Suisun Valley, incorporating the use of locally grown produce in almost every creation.

        My husband and I took the short drive from Vacaville and from the moment we stepped through the entrance were delighted to see the modern renovation, noting white linen clothed tables, modern décor in soft, warm, neutral hues and tasteful accents adorning the walls.

        After looking over their tantalizing menu, we both knew it would be difficult to narrow our choices down. From the menu descriptions, everything sounded tempting….from the Seared Salmon (served with clams, chorizo in white wine) on the dinner portion of the menu, to the Spicy Grilled Prawns with Chorizo, from the tapas portion of the menu. Luckily, we had a great server, Lillian, who offered more detailed descriptions, thus guiding us through each course selection.

        Off the specialty cocktail menu, we ordered their signature Mankas Mojito, a refreshing blend of Bacardi rum, fresh mint, lime and pomegranate juice which we enjoyed with our first course, their amazing Roasted Beet Salad, a blend of roasted yellow and red beets, orange segments, mache (shaved fennel), baby watercress and ricotta salada drizzled in olive oil. We both highly recommend trying it! Accompanying our salad was fresh baked warm bread.

        For our main course, my husband opted for the Dry Rubbed Baby Back Ribs, which comes with two housemade BBQ sauces, and can be ordered in a full or half rack size. One sauce is red wine based, the other a sweeter Kansas City style variation. The tasty ribs were slow cooked to perfection (fall off the bone), therefore tender and moist.

        I chose the Grilled Ahi, which was served with a creative blend of diced mango and black rice with a sweet soy glaze and garnished with fresh mixed greens. It too did not disappoint. We decided to share a side order of Sauteed Mushrooms which enhanced both our entrées.

        Every flavorful dish was carefully prepared, well plated and attractive. We savored every bite, but wanted to save a little room for dessert.

        Besides the amazing cheesecake, other options included their Chocolate Molten Cake, Strawberry Rhubarb Crumble and Chocolate Mousse Cake. We shared the Strawberry Rhubarb Crumble, which was served in a hot cast iron skillet topped with Chantilly (similar, but lighter than whipped cream) as well as the Aprium Cobbler (apricot and plum) served with vanilla ice cream. Both were amazing…. not too sweet with a perfect crumbly crust.

        Again, our compliments to Chef Peter and staff for bringing quality dining to Suisun Valley and for helping make our first visit a pleasurable and quite memorable one!

        Mankas Tapas Bar and Steakhouse can be found at 2522 Mankas Corner Road in Fairfield and is open for lunch daily from 11 am until 3 pm and for dinner Tuesday - Thursday 5 pm until 9 pm and Friday - Sunday 5 pm until 10 pm. Happy Hour is from 5 – 7 pm Tuesday through Friday. For more information, call (707) 425-3207 or visit their website at
        www.mankassteakhouse.com.


        Reprinted by permission of:
        S & J Advertising, Inc.
        Monthly Grapevine / Breeze Monthly / Monthly Roundup / Your Town Monthly
        ph: 707.448-6446 fax: 707.448.6943
        www.sandjadvertising.com

        Are you on Facebook?
        Visit and click the "Like" button for event updates & contests!
        http://www.facebook.com/pages/S-J-Advertising-Inc/302177577651/162500057097004


        Monday, September 17, 2012

        60 Second Wine Expert: Zinfandel


        America's premier wine expert, Kevin Zraly talks about Zindandel with Elizabeth Shepard.

        Friday, September 14, 2012

        Mr Bean - Steak Tartare


        Mr Bean's meal is brought to him at the restaurant. Having ordered steak he wasn't expecting raw Steak Tartare. He tries to hide it so he doesn't have to eat it, eventually making the waiter knock it on the floor. From The Return of Mr Bean.

        Tuesday, September 11, 2012

        Mankas Featured Cocktails

        Don't forget to try one of our delicious featured cocktails during your next visit! 
        Come in during happy hour for $2 off


        Espresso Martini
        Almond Vanilla Vodka/Baileys/Kahula/Espresso

        Saturday, September 8, 2012

        60 Second Wine Expert: Merlot


        America's premier wine expert, Kevin Zraly talks about Merlot with Elizabeth Shepard.

        Wednesday, September 5, 2012

        Bad to the Bone Wednesdays

        Come in to Mankas Tapas Bar & Steakhouse tonight, and every Wednesday, for some finger lickin' good ribs! 

        $22 for a Rack of Ribs
        &
        $1 beers

        Photo: These ribs will be ready in 6 hours... Will you be one of the lucky ones tonight????    BAD TO THE BONE WEDNESDAYS!!!!!

        Sunday, September 2, 2012

        Date Night

        It's Date Night tonight at Mankas Tapas Bar & Steakhouse! Grab your sweetie and head on down for a delicious meal at a great price! 

        $49 for a 3 course meal

        or

        $59 for a 3course prime rib meal FOR 2!

        Thursday, August 30, 2012

        Surf & Turf Thursdays

        It's Surf & Turf Thursday at Mankas Tapas Bar & Steakhouse tonight! Don't miss out on a delicious Petite Filet and Lobster for only $35!! 

        Monday, August 27, 2012

        Manic Monday

        Do you have a case of the Mondays? Turn things around by coming in to Mankas Tapas Bar & Steakhouse to enjoy a delicious $10 Hum-Burger

        Friday, August 24, 2012

        TGIF at Mankas Tapas Bar & Steakhouse

        Get the weekend started off right....come in and enjoy a FREE artichoke and spinach dip with the purchase of 2 adult beverages! 

        Tuesday, August 21, 2012

        Ladies Night Tonight!

        Photo: ONLY 25 MINUTES TILL THE KICK OFF OF LADIES NIGHT!!!!
COME ON IN ITS GOING TO BE GREAT!!!!

        It's Ladies Night at Mankas Tapas Bar & Steakhouse tonight! So grab all the girls and head over for some great drink and food specials! 

        $5 Special Cocktails

        $1 Oysters 

        Wednesday, August 15, 2012

        Mankas Tapas Bar & Steakhouse Testimonial


        Awesome tapas, Chef David really knows his stuff: lettuce wraps with a generous helping of chicken (they use different lettuce than you might expect but we liked having them not look like P.F. Chang's), tasty mac & cheese in a skillet, delicious tuna tartar with herbed flat bread and three styles of bruschetta. 

        We were leaning towards the chocolate lava cake for dessert but the waiter sold us on the chocolate mousse cake (thanks Zach!) ... sooo good!!! They're still experimenting with the menu so expect portions to vary over time, but the food is excellent. 

        Pro tip: If you're looking for a red with dinner, try the Vezer Cab.

        Sunday, August 12, 2012

        60 Second Wine Expert: Wine Words


        America's premier wine expert, Kevin Zraly tells you what to look for when ordering wine.

        Thursday, August 9, 2012

        Come Join Us For Happy Hour!

        Need to relax after work? Come to Mankas Tapas Bar and Steakhouse for Happy Hour! 

        Happy Hour is Tuesday - Friday from 5:00 - 7:00pm

        Check out our Happy Hour specials: 

        TAPAS
         
        Ginger Infused Calamari | 10
         
        Sweet Chili Glazed Chicken Jambonettes | 10
         
        Artichoke & Spinach Dip | 7
         
        Sweet Potato Fries | 6
         
        MANKAS SPECIALTY COCKTAILS
        $2.00 off
         
        BEER
        Tap 16oz $4.00 | Tap 23oz $6.00
         
        WELL DRINKS
        $6.00
         
        WINES BY THE GLASS
        $3.00 OFF

        Monday, August 6, 2012

        60 Second Wine Expert: Pairing Wine with Fish


        America's premier wine expert, Kevin Zraly and Elizabeth Shepard share the best wines to pair with fish.

        Friday, August 3, 2012

        60 Second Wine Expert: Avoiding a Wine Headache


        America's premier wine expert, Kevin Zraly and Elizabeth Shepard explain how to avoid a headache after drinking wine. 

        Tuesday, July 31, 2012

        60 Second Wine Expert: Reading a Wine List


        America's premier wine expert, Kevin Zraly teaches Delish.com's Elizabeth Shepard how to read a wine list.

        Saturday, July 28, 2012

        A Quick Guide to Ordering at a Steak Restaurant


        Getting the most out of a visit to a steak restaurant is hard to do without some knowledge about the different options one has. For first-time visitors to a genuine steakhouse, the array of choices for cuts and degrees of cooking may be a bit daunting. Some might even just choose steaks according to price rather than by the cut. Learning even a little about the difference in cuts then can help enrich a visit to the steakhouse.

        One of the most common listings on a steakhouse menu is the Filet Mignon. French for "cute fillet" or "dainty fillet", this steak cut is wholly taken from the tenderloin part of a steer or heifer. Because of this, the meat is perhaps the most tender available and thus one of the most expensive choices on a menu.

        The Porterhouse or T-bone steak also makes use of the loin meat. Consisting of a T-shaped bone with meat on both sides of it, this contains meat from both the tenderloin and the short loin. The difference between them depends on the amount of tenderloin included.

        Not all great steaks are taken from the loin parts, though. The rib eye steak uses meat taken from the rib section. The meat in this section is "marbled" with fat, making it more tender and flavorful. It might be something that those looking for lean meat would want to avoid, though.

        Knowing about these three common cuts available at a steak restaurant can help a lot on one's next visit. That way one can enjoy his meal more, knowing exactly what's on the plate.

        Article Source: http://EzineArticles.com/5156602

        Wednesday, July 25, 2012

        Meet Chef Peter...



        Chef Peter has worked in some of San Francisco and Napa's grteatest culinary icons such as Gary Dankos, Dean & Deluca's, The Brix in Yountville and NV in Downtown Napa.

        He has taken his Eastern European roots, combined with the wine country traditions of his home town, Napa, and has fused them together to explode off of the Mankas Steakhouse Menu. Chef Peter is all about locally grown produce and flavor infusions of the Suisun Valley, mixed with a true Californian carnivore's deepest desires.

        Sunday, July 22, 2012

        Choosing Wine: How to Select a Bottle of Wine in a Restaurant


        How to choose a bottle of wine in a restaurant - Tips for choosing wine

        When you're handed the wine list at a restaurant, are you seized with panic, afraid you'll order the wrong bottle? Ray Isle, Senior Wine Editor at Food and Wine magazine shares his tips for how to order wine from a wine list.

        Thursday, July 19, 2012

        Suisun Valley Winemaking History

        Varietal grape growing for premium winemaking in California’s Suisun Valley, has roots dating back into the 1800′s, and represents over a century of continuous viticultural activity.


        In the 1800′s, vineyards were more prominently located in the southern end of both Suisun Valley and neighboring Green Valley. They were typified by classic head pruned vines in field-blend plantings. In the latter 1800′s, Mangles Winery(long decommissioned and now gone) sat just to the west of Suisun Valley Road near Cordelia. It represented one of the largest commercial wineries in the United States in its day, and produced wines from fruit grown in and around this location.

        While phylloxera (and later Prohibition) did much to disrupt the local grape industry in the early 1900′s, a strong rebound for grapes and wine commenced in the post WWII economic expansion. Wine industry cycles over the years have continued to increase viticultural acreage, change varietal plantings, and influence a continuous pursuit of quality gains.


        In 1982, growers of the Western Solano County Grape Growers Association successfully petitioned the BATF, and received formal designation of Suisun Valley as an identified AVA. The 15,000 acre Suisun Valley AVA was subsequently included in the 1983 formation of the North Coast AVA, combining Napa, Sonoma, Mendocino counties, together with Suisun Valley and Green Valley (with elements of Lake and Marin Counties) into one overarching ultra premium growing region, now recognized world-wide.

        Benefiting from a Mediterranean climate, properly fertile soils and significant marine air influences during summer months, Suisun Valley growers have incorporated new trellising systems with changes in varietal and clone selections, to continue quality enhancement in wine grape production.


        Today approximately 3,000 acres are under vine in the Suisun Valley and that fruit continues to be sourced by numerous Napa and Sonoma wineries for inclusion in multiple product lines.

        Source: http://svvga.com/appellation-facts/history/

        Monday, July 16, 2012

        Banquet Offerings

        Mankas Tapas Bar & Steakhouse is a historic site which has been beautifully restored for memorable events:
      • Weddings
      • Parties
      • Corporate Events
      • Non-Profit Organizations
        •  
        Private Gardens:

      • 25 - 150 People
        •  
        Off-Site Venues:
        Vezer Estates - Surrounded by rolling hills, one of the most stunning view in the valley.
      • 25 - 200 People

      • Blue Victorian - Step back 100 years in this elegantly restored Victorian home and barn, now Winery with Spectacular Barrel Room and Outdoor Tented area.
      • 25 - 200 People
        http://mankassteakhouse.net/images/blue-victorian-tour-tasting.pdf

        Friday, July 13, 2012

        Mankas Tapas Bar & Steakhouse Is An Active Member Of The Suisun Valley AVA



        The Suisun Valley AVA, is an American Viticultural Area in Solano County, California, at the southern end of the Coast Range bordering the Napa Valley region. It was established as a wine appellation of origin on December 27, 1982.

        Suisun Valley lies within the southern end of the Coast Range, between the Vaca Mountains and the Mt. George Range to the west, and ends at Suisun Bay to the south while to the north it starts at the Napa County line. It is approximately 3 miles (5 km) by 8 miles (13 km). It contains about 15,000 acres (61 km2 of which approximately 2,200 acres (9 km2) are planted with grapes.

        Mankas Tapas Bar & Steakhouse is an active member of the Suisun Valley AVA. We shop weekly at the local Farmer's Markets to purchase and serve the freshest, local produce to our customers in our restaurant. Much of this produce is also organically grown.

        We pour wines that have been rated some of the best in the region; including a wide selection from the Vezer Family Vineyard.

        Tuesday, July 10, 2012

        The Origin of Tapas

        The Origin of Tapas
        There are several stories about the origin of tapas, which are a part of the folklore:

        It is told that King Alfonso X, el Sabio or "the Wise One," made sure that Castilian taverns served wine accompanied by something to eat, so that the wine would not go straight to the clients' heads.

        Another story claims that while on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the southern province of Cádiz, and he ordered a glass of jerez or sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa or "cover" just like the first.

        Whatever the true origin of tapas, prepare one or several, then enjoy them like the Spanish do – with a glass of wine and a relaxed attitude. ¡Ah! Divino… or Divine…

        Saturday, July 7, 2012

        What Are Tapas?

        Question: What are Tapas?

        Tapas are snacks, canapés or finger food that originated in Spain. Tapas come in many different forms and can vary from town to town! But, what are they?

        Answer: Tapas can be practically anything from a chunk of tuna, cocktail onion and an olive skewered on a long toothpick, to piping hot meat with sauce served in a miniature clay dish - or anything in between. Tapas are served day in and day out in every bar and café in Spain. So much a part of the culture and social scene that the Spanish people invented the verb tapear which means to go and eat tapas!

        In most regions, you must order and pay for a ración or serving, but in the province of Granada, one small tapa is complimentary with each round of drinks ordered. Tapas keep the Spanish fueled for their long journeys from bar to bar before their midday meal, as well as in the evening before dinner.

        Tapas have received a lot of attention in the last 10 years or so and consequently have gained popularity all over the world. In Spain, they are simply a part of life. Tapas, Spain's appetizers are eaten any time - day or night. Put a few of these little dishes together and they can make a meal on their own! Going out to eat tapas is such a big part of the culture that there is even a verb "tapear", which means "to eat tapas."


        Source: http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm

        Wednesday, July 4, 2012

        Vezer Winery:The Blue Victorian Tasting Room


        In the 2nd part of my profile of the Vezer Winery in Suisun Valley, CA, I visit the Blue Victorian property for a visit to the tasting room and cellar

        Sunday, July 1, 2012

        Vezer Winery-Blending Clip


        Short version of a longer profile of Vezer Winery just outside of Fairfield, CA with onsite Sommelier and Director of Sales Ron Plunkett. This short version was submitted to this years Wine Spectators Video Contest (2010).

        Tuesday, June 26, 2012

        Erickson Ranch Through the Years


        Erickson Ranch located in Suisun Valley California.

        One of Mankas Tapas Bar & Steakhouse's favorites.

        Sunday, June 24, 2012

        Beautiful Valley Nestled In Solano County


        Suisun Valley offers an eclectic mix of the old and new, with lots of agriculture and wineries

        Wednesday, June 20, 2012

        An exceptional adventure at the new Mankas Steakhouse - Sunday June 24th at 6:30pm!

        Chef Peter Halikas will be featuring his noted three course dinner paired with three award winning Jarvis wines presented by Will Jarvis.


        The restaurant is located at Mankas Corners in a serene, picturesque setting at the entrance of Gordon Valley just a few miles from downtown Fairfield and in the heart of the growing Suisun Valley winemaking region. (See below for more restaurant information.)

        Wine Dinner is $85 per person by reservation only.

        Please call Mankas Steakhouse at (707) 425-3207
        Reservations are limited. 
        Please reserve by 5pm Saturday June 23rd

        "Hello, I'm Peter Halikas, Executive Chef at the new Mankas Tapas Bar & Steakhouse at Manka's Corner in Fairfield at the entrance to Gordon Valley, amid the beautiful and bountiful Suisun Valley and Green Valley area. 

        Mankas Tapas Bar & Steakhouse is a fine dining restaurant in the tradition of the finest restaurants in the Napa Valley, Walnut Creek, Sacramento and San Francisco. We felt that it was perfect timing for a high quality dining experience in this area and based on the response we have had in just the first few months, the public in the area has given us a resounding YES! in agreement.

        This venture is part of the Vezer Family Vineyards organization, so we also know wine and offer world class wines, along with the finest steaks, regional seafood, tapas and cocktails."


        Monday, June 18, 2012

        Jarvis Winery Mankas Tapas Bar & Steakhouse Wine Dinner Is June 24th


        Jarvis Winery would like to invite you to their first ever Mankas Tapas Bar & Steakhouse wine dinner.

        Jarvis Winery in collaboration with Chef Peter of Mankas Steakhouse will present their award winning wines with a specially paired 3-course menu.

        There are only 58 tickets available for this dinner to be held on June 24th at 6:30pm. Dinner is $85 per person.

        We are only taking advance reservations until 5pm on June 23rd.

        Call 707-425-3207

        Thursday, June 14, 2012

        Vezer Family Vineyards


        Small lot production of award-winning, handcrafted wines, which are produced on the Vezer Family Estate in Suisun Valley, California, just 5 minutes from Napa County.

        See more about Vezer wines at www.VezerFamilyVineyard.com

        Monday, June 11, 2012

        This Sunday Specials - Make Your Reservations Now!


        Make your reservations for Sunday, June 17th now. We've got a special deal and fun for the guy in your life. Lunch special is our 18oz Barbarian Burger with Sweet Potato Fries for $27. For dinner, we have our 16oz Rib-Eye with Garlic Mashed Potato or Sweet Potato Fries, Asparagus, and delightful Strawberry-Rhubarb Pie! All this accompanied with a Vezer Cabernet for $49. Or, opt for the Salmon instead for $45.

        On June 17th, everyone that comes to the restaurant with a hot rod or sports car over 300hp will get a 23 oz free draft beer with a dinner entree.

        Call 707-425-3207

        Saturday, June 9, 2012

        Welcome To Our New Blog For Mankas Tapas Bar & Steakhouse

        Hello. I'm Peter Halikas, Executive Chef at the new Mankas Tapas Bar & Steakhouse at Manka's Corner in Fairfield at the entrance to Gordon Valley, amid the beautiful and bountiful Suisun Valley and Green Valley area.

        Mankas Tapas Bar & Steakhouse is a fine dining restaurant in the tradition of the finest restaurants in the Napa Valley, Walnut Creek, Sacramento and San Francisco. We felt that it was perfect timing for a high quality dining experience in this area and based on the response we have had in just the first few months, the public in the area has given us a resounding YES! in agreement.

        This venture is also part of the Vezer Family Vineyards organization, so we also know wine and offer World Class Wines, along with the finest Steaks, Regional Seafood, Tapas, and Cocktails.

        Give us a call at 707-425-3207 for reservations. We also offer patio dining, have banquet facilities, and much more. We will be using this blog to give you the latest offerings and information. Thank you for stopping by!