Aside from new grub items like the Wagyu beef Reuben (with slow braised cabbage and horseradish mustard), Carneros' chef and bar manager've been playing around with a jumbo tank of liquid nitrogen, creating smooth ice cream, martinis with frozen olives that melt while you drink, and steaming lemon/pisco cocktails with shattered raspberries (sure, blueberries have more antioxidants, but did they really have to find out over Facebook?).

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