![]() ![]() The lease included an agreement that Oliver, who owns a 100-acre ranch also in Geyserville as well as a construction company, would be the general contractor for the restaurant build-out - but when subcontractor bids started coming in higher than Keane expected, the business relationship began to sour. ![]() The issues started long before the restaurant welcomed its first diners in September 2021, about a year after Keane signed a 30-year lease for the building at 275 CA-128 back in February 2020. ![]() Eater SF has reached out to Gruen for comment but has yet to hear back from the attorney. Oliver did not respond to the outlet’s requests for comment, and his attorney Jan A. Part of what’s made the restaurant a rarity in not just the region but also the restaurant industry at large is the owner and chef Douglas Keane’s commitment to creating an environment that’s sustainable for workers including by offering staff a minimum salary of $65,000 a year, health benefits, and paid vacation.īut according to the San Francisco Chronicle, despite the restaurant’s success, Keane has been locked in an intense legal battle with Steve Oliver, the owner of the building Cyrus occupies. For nearly three hundred dollars a piece, just a dozen diners per service experience a multicourse tasting menu that involves moving through various spaces including a U-shaped bar with views into the kitchen and a lounge tricked out with a chocolate fountain. ![]() Despite the steep price tag associated with dinner at Cyrus, located just outside the town of Geyserville in Sonoma County, the Michelin-starred fine dining restaurant has become one of the hottest reservations in Wine Country. ![]()
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