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Qin's Bistro and Bar in Antioch, Calif., photographed on Thursday, May 15, 2008, is in the midst of a soft opening. Owner Brandon Quang gets a few moments for a bite to eat before returning to preparing the restaurant for its opening. (Cindi Christie/Contra Costa Times)

'ANTIOCH GETS NO RESPECT" declared a Times article last week. Just in time, as if to refute the Rodney Dangerfield comparison, Qin's Asian Bistro and Bar opened over the weekend on Antioch's Lone Tree Way.

Managing partner Brandon Quang says residents have been clamoring for a more upscale experience, and Qin's (pronounced Chin's) offers sushi and "Cal-Asian" cuisine, as well as a spacious lounge. The Pacific Rim fare is conceived and executed by consulting chef Chris Pastena and head chef Juan Arredondo. "Flavor is always the starting point," says Arredondo of his cooking, "but texture and presentation are equally important."

Entrees, which range from $12-$22, include Lemon Marinated Wok Fried Chicken, Crispy Whole Lobster for Two, Wasabi Mashed Potatoes and Thai Steak Salad.

The bar is designed to be a gathering place with a nightly — and happy, we presume — "social hour." Look for signature cocktails such as the Ruby Dragon (grapefruit vodka, yuzu citrus soju and pomegranate) and the Jade (freshly muddled honeydew, mint and Cachaca — rum's Brazilian cousin). Full Plate consultant Adam Jed designed the bar menu. "There hasn't been a lounge wine list and cocktails with this level of sophistication in East Contra Costa County," he says.

Reminiscent of P.F. Chang's, Qin's is meant to feel exotic, yet affordable. At the entrance, diners are greeted by two terra-cotta warriors and a

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waterfall. The main dining room has mahogany accents and metallic tiles, but the focal point is Qin's blue glass lounge.

A hand-carved mural of the Great Wall and a battle scene from the Qin Dynasty deepen the Chinese theme. The owners were smart to include a private room, a much-needed feature everywhere outside San Francisco. Qin's Asian Bistro and Bar, 5007 Lone Tree Way, Antioch, 925-754-8888, www.qinsbistroandbar.com.

NEW BLOOD AT OLD WENTE: On the heels of its 125th anniversary celebration, Wente Vineyards announced the appointment of Arthur Wall as executive chef of the Restaurant at Wente Vineyards. Wall replaces Jerry Regester, who is now at Monterey's InterContinental Hotel. Wall most recently served as executive sous chef at George's at the Cove in San Diego.

Wente also named Mark Powell as the restaurant's general manager. Powell previously was the director of operations for Forbes Mill Steakhouse in Los Gatos and Danville. He's also worked at San Francisco's Pan Pacific Hotel, Stars, and as the general manager at Walnut Creek's Prima.

Carl Wente got the ball rolling on this Bay Area treasure. He purchased 28 acres from San Francisco dentist George Bernard in 1883. At that time, Napa Valley and Livermore Valley were competing for the title of preeminent wine-growing region.

Wente continues to be a Bay Area destination, particularly on its summer concert nights, including dinner at the restaurant (or from the grand outdoor buffet) and entertainment ranging from Willie Nelson to Dana Carvey. A more family-friendly option is the Monday night "Dinner and a Movie" series, with screenings on the lawn. The Restaurant at Wente Vineyards, 5050 Arroyo Rd, Livermore, 925-456-2450, www.wentevineyards.com.

BLACK IS CHIC: We're approaching caprese salad season, one of the more blissful benefits of Northern California summers. FARM at Carneros Inn will be ready, as they've tidily planted 33 varietals of heirloom tomatoes.

The heirloom seeds came directly from Gary Ibsen — the Tomato Man — whom connoisseurs know as the founder of Carmel's TomatoFest (on Sept. 14 this year) and the purveyor of more than 600 varieties of heirloom tomatoes. Ibsen, by the way, is banking on black heirlooms to be very popular this year. He calls them "the Cinderellas" of the produce markets.

The Carneros Inn has moved in on the black tomato trend as well, planting five varietals: Carbon, Chocolate Stripe, Black Sea Man, Paul Robeson and Japanese Black Trifele. Of course, executive chef Jeffrey Jake has first dibs on all the produce at the Inn, but some will be available at the property's Market.

If you haven't been to FARM yet, it's worth a stop on your next Napa visit, if only to relax on the oh-so-inviting outdoor patio. (In proof of the incestuous culinary world, Wente's longtime former executive chef, Kimball Jones, left Wente for the Carneros Inn in 2006. He took off last July, though, and has since partnered with an old friend to launch Biagio Artisan Meats.) FARM at the Carneros Inn, 4048 Sonoma Highway, Napa, 707-299-4880, www.thecarnerosinn.com.

HERE COMES SUMMER: For those who want to pay further homage to heirloom tomatoes, a trek to the Capay Valley is in order. On Saturday, July 26th, Capay Fruits and Vegetables Farm is hosting an heirloom tomato gala.

The event starts with a tomato tasting followed by a dinner of tomatoes in all states: fresh, cooked and preserved. (Their star black varietal is the Cherokee Purple.) The menu includes a roasted tomato and corn salad, tomato and watermelon salad, grilled local sausages and tri-tip, peach popsicles and Yolo County wines. Tickets are $55-$65, and all proceeds will go to the Kathleen Barsotti Non-Profit for Sustainable Agriculture.

I recently visited this farm for an open-house strawberry tasting and sweet pea tour. The beauty of this place and kindness of the owners made it well worth the journey. Capay Fruits and Vegetables, 23800 State Highway 16, Capay, 800-796-6009, www.farmfreshtoyou.com.

No euros needed here

A chef/owner recently told me that it is too difficult to operate a French restaurant because it is viewed as strictly special-occasion dining. East Bay restaurants such as Jojo, Bistro Liaison, the Left Bank and Le Bistro, however, have proven that wonderful French food doesn't have to be a big splurge.

Earlier this month, Memo Barroso and Laurent Mais opened Rendezvous Cafe on Albany's Solano Avenue at the former site of Teance. Rendezvous is open all day with the spirit of a neighborhood French cafe. Look for classics such as blintzes, croque monsieur and coq au vin. The house specialty is daube, a classic French beef stew. Rendezvous Cafe Bistro, 1111 Solano Ave., Albany, 510-527-4111, www.rendezvouscafebistro.com.

MY 15 PERCENT: Today's column hits restaurants and happenings in Antioch, Livermore, Albany, Capay and Napa. A decade or so ago, the Bay Area had distinct food epicenters. After writing this column for nearly two years, I see those distinctions fading as compelling food destinations crop up in one-ZIP-Code towns.

Reach East Bay food writer Chrissa Ventrelle at cventrel@hotmail.com.