Ernest
Wine Club
Available for Local Pickup or Local San Francisco Delivery (+$15)
STARTING AT
$80
PER MONTH
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When you join the Ernest Wine Club, you’ll gain access to a uniquely curated collection of bottles. The wine list reflects the relaxed elegance so perfectly captivated in the seasonal menu - with a wide range of varietals.
Each wine comes with additional tasting notes and pairing recommendations so that you may enjoy the full breadth of your monthly experience.
This experience is exclusive to our members.
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2 Bottles — $80
4 Bottles — $160
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Chef’s Pick — +$50
Featuring rare, allocated, or cellar-worthy bottles hand-selected for members each month!
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Chef’s notes highlighting the monthly dishes & items
First to know about new membership offerings including exclusive events & holiday reservations
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When can I get my goods | If you sign up within a given calendar month (or have a recurring charge on a given month), you will be eligible to receive goods in the next month. For example, if you signed up in September, the first month you’ll be eligible to receive your subscription goods will be October, etc.
When do I get billed | When you sign up for a subscription, you will have a recurring membership. Your first charge will occur on the day you sign up, and you will have a recurring charge every subsequent month (unless you pause or cancel your subscription)
How do I manage my subscription | After signing up, you can manage your subscription at Table22 Member Portal, where you can skip a month, pause your subscription, cancel or update billing & other account information with the click of a button!
How do I get my goods | If you select pick up, you will receive an email and text message at the beginning of the month confirming the pick up date and inviting you to schedule a pick up slot. If you select delivery, you will receive an email and text message at the beginning of the month confirming your delivery date.
Who You’re Supporting
Brandon Rice toes the line between local and global. With the former, locality is at the crux of his sourcing, maximizing the best of what’s in season at nearby farmers’ market to fill out his menu. But although the products are local, the flavors have a worldly influence, stretching every continent. For this, Brandon draws inspiration from his international travels with his family while growing up. For him, it’s all about pairing familiar flavors with new ingredients, an ethos at the core of Rice’s cooking, which allows him to continually grow and try new cuisines and flavor profiles. “It keeps my cooks engaged with ingredients they may have never cooked with or paired together before.”
Growing up on the East Coast, the Virginia native used to help his mom cook at home, developing an early fondness for food and knowing from a young age that he loved cooking. In high school, he worked at a local restaurant in Roanoke. It was at this time, when Brandon would go right from school to doing prep work at the restaurant in the afternoon, that he realized he could make a career out of cooking. After earning an associate degree in culinary arts at the prestigious Culinary Institute of America in Hyde Park, NY, Rice went on to stage in esteemed kitchens throughout Europe, including Quique Dacosta in Spain and Noma in Copenhagen. He clocked time at Boston’s famed Clio before moving to the Bay Area to work at Coi - his first introduction to Northern Californian cuisine. While working there and experiencing Daniel Patterson’s focus on local, fresh produce, he knew he wanted the Bay Area to be home. From there Rice spent 5 ½ years as Chef De Cuisine at Rich Table in San Francisco’s Hayes Valley. It was here that Rice really found his voice and style of cooking.
