Fred Bollaci’s Top Dining Picks for Napa Valley (A-L)!
French Onion Soup and a glass of Cabernet at Bistro Jeanty in Yountville.
Acacia House at Las Alcobas
1915 Main St.
St. Helena, CA
Delight your senses with a unique and highly seasonal menu at Acacia House. Nestled in the heart of Napa Valley in the town of St. Helena, this fine dining option is nothing short of unforgettable. Our menu options are a modern twist on classic fares, and when paired with exquisite wine from Napa Valley the dining experience will be unsurpassed. Chef Chris Cosentino, a heralded chef who trained at Johnson & Wales. He has travelled all over the country and made his Executive Chef debut at Incanto in San Francisco. Cosentino rose to fame as a winner of Top Chef Masters and competitor in The Next Iron Chef and Iron Chef America. The Acacia House adds to his already exceptional list of restaurants that includes Cockscomb in San Francisco and Jackrabbit in Portland.
Located within the charming Las Alcobas Hotel and Spa, which is a farm house at the top of a hill in Napa Valley, the Acacia House. Embraced by vineyards and a dancing creek, it often goes unnoticed by visiting wine enthusiasts. Revitalize your body in the exclusive spa. A lovely place to stay while visiting the north end of Napa Valley.
Take your personal picnic basket out as you explore the grounds. Roast marshmallows over your own terrace fire pit. Luxuriate in a contemporary guest room or suite. With quaint detailing, terraces that overlook the grounds, freestanding bathtubs and a different collection of artwork in every room, each stay will be a truly unique experience. In the lobby bar, continue exploring Napa Valley wine. Enjoy farm to-table culinary delights crafted by the star chef. Look out over the rolling vineyards as you enjoy the salt water pool. Enjoy the 24-hour Fitness Center equipped with Life Fitness Equipment, TRX and a dedicated Yoga/Meditation studio, all overlooking the banks of a small running creek and the Beringer Estate next door. Complimentary refreshments are also available, as well as state-of-the-art bicycles for exploring Napa Valley.
6476 Washington St. (behind Ad Hoc)
True to its name “Addendum” is an addition or footnote to the Ad Hoc family, serving boxed lunches to-go Thursday – Saturday 11:00 a.m. – 2:00 p.m. For $16.50, guests have a choice of either our famous buttermilk fried chicken or barbeque pork ribs or pulled pork sandwich, each accompanied by two house-made sides. This is a favorite place for a quick, affordable bite while wine tasting, great for grab and go, and have your own picnic.
6476 Washington St.
In September 2006, Chef Thomas Keller opened the doors to Ad Hoc, his casual dining venue for showcasing the American comfort food of his childhood. The name Ad Hoc, literally meaning “for this purpose,” derives from the restaurant’s original purpose: to temporarily fill a space while Chef Keller’s team developed a different restaurant concept. Yet from the first, Ad Hoc was loved by both Napa Valley locals and visitors alike, and so this “temporary” restaurant has now joined Chef Keller’s three other Yountville, CA properties as a permanent fixture of Washington Street. The daily-changing four-course menu, featuring classic American dishes like fried chicken, pot roast and barbeque, is handwritten nightly on chalkboards throughout the restaurant. All courses are served family-style to increase both the conviviality of the Ad Hoc experience and to further recreate the casual comfort of home.
540 Main St.
A local favorite French country restaurant and bar offering refined bistro fare, wine and cocktails on the Napa riverfront in the heart of downtown Napa. Our dining room, located in the historic 1890’s ship chandlery now known as the Hatt Building, evokes the simple romance of the classic French brasserie, while the dog friendly riverfront patio celebrates the region’s temperate climate and relaxed atmosphere. Great cocktails and consistent French comfort food bring a bit of the “South of France” to California wine country.
1429 Main St.
St. Helena, CA
Archetype offers an iconic American menu that takes a contemporary out-of-the-box approach to classic dishes. Nearly every preparation bears the signature char from the wood-burning grill or is complimented by an infusion of smoke from the wood-burning oven. Dishes feature local, seasonal ingredients, perfect for pairing with a thoughtful selection of regional wines and handcrafted cocktails. The contemporary dining room—designed by Archetype founder and renowned architect, Howard Backen, and named as one of the “10 Most Beautifully Designed” by Architectural Digest—reflects distinctive wine country style with a relaxed, comfortable sophistication.
Auberge du Soleil Restaurant
180 Rutherford Hill Rd.
For many, the name Auberge du Soleil is synonymous with delectable cuisine. The resort was founded by visionary restaurateur Claude Rouas more than 35 years ago as Napa Valley’s first fine-dining restaurant. Since then, the hotel has maintained its legacy as a culinary destination, where innovative menus inspired by the bounty of Napa Valley are paired with wine in ways that delight and inspire longtime devotees. Executive Chef Robert Curry showcases the freshest, seasonal ingredients, sourced locally to provide dynamic and delicious Restaurant, Bistro & Bar and Private Dining experiences.
The Restaurant at Auberge du Soleil offers a fine dining experience from one of the best vantage points in the valley. With 11 consecutive Michelin Stars, Executive Chef Robert Curry’s Mediterranean-inspired cuisine reflects the natural diversity and rich seasonal produce available in the Napa Valley. Ingredients are sourced largely from local and regional purveyors and featured on inspiring menus complemented by one of most extensive wine cellars in the valley, boasting more than 15,000 bottles of domestic and international wines hand-selected by the Director of Wine.
1345 Railroad Ave.
St. Helena, CA
(also Terra Restaurant next door)
St. Helena favorite for creative Asian-inspired New American cuisine by Chef Hiro Sone. Enjoy small plates at the lively Bar Terra, or choose from the nightly menu of specials at Terra, which reflect the local bounty, with dishes such as Tonight’s Crudo, Capellini with American Caviar and Lemon Caper Vinaigrette, Gnocchi of Bellwether Farm Ricotta Cheese, Chanterelle Mushrooms and Sherry Butter, Lobster Tortelloni, Sauce Américaine, Shimeji Mushrooms and Spinach, Cavatelli Pasta, Sugo of Spring Mountain Heritage Farm Rabbit, and Ronde de Nice, Grilled Hokkaido Scallop, Ezo Abalone, Escargot Butter, and King Trumpets, Sake Marinated Black Cod, Shrimp Dumpling and Shiso Broth, Grilled Breast of Liberty Farm Duck, Foie Gras Game Sauce, Stone Fruit, and Rucola, and Grilled Brandt Family Strip Steak, Succotash, Padron Peppers, and Cabernet Reduction.
Bistro Don Giovanni
4110 Howard Lane
Bistro Don Giovanni, an area landmark for over 20 years, features fresh interpretations of traditional Italian dishes using sustainably-farmed, local fruits and vegetables, and all organic meats.
Inspiration from the bounty of local farms and our own restaurant garden help create a daily changing menu that has kept Bistro Don Giovanni on the San Francisco Chronicle’s top Bay Area restaurants since the list’s inception.
Giovanni Scala welcomes and treats guests like family. The charming co-founder of Bistro Don Giovanni is the consummate host whose gracious personality enhances the Italian country atmosphere of the Bistro and who’s Mamma Concetta inspired the Neapolitan heart of the menu. Wife Donna Scala’s talent, creativity, passion, and heartwarming, joyous personality keeps patrons coming back—year after year. Mornings begin with baking traditional, focaccia and ciabatta breads, handcrafting fresh semolina and egg pastas and forming traditional Neapolitan pizzas for the day ahead. Guest favorites always grace the menu—Beet & Haricort Verts salad, Mama Concetta’s meatballs, crispy and succulent Chicken Diavolo, rich and savory seared salmon filet, and our perfect Grilled Bistro Burger among them. Sprinkled in are daily and seasonal specials. The lively bar features hundreds of Napa Valley and Italian wines, as well as seasonally inspired cocktails.
6510 Washington St.
Philippe Jeanty has had a life long love affair with food. His restaurant in Napa Valley is a classic example of his philosophy on food and restaurants. Fresh quality ingredients, exacting and demanding preparation, consistent service at the table, comfortable and informal surroundings.
He was born in the Champagne region of France. Philippe’s father worked for the great Champagne house of Moet & Chandon. The family spent much of their time growing, raising, and preparing food. Their vegetables, chickens, rabbits, and lambs became an essential part of providing for the large family. It is from his grandmother and mother that Philippe learned many of the basics of French home cooking. At fourteen his father helped him secure a summer position in the private dining room kitchen at Moet & Chandon, working under chef Joseph Thuet. He received special attention and training at Thuet’s hand for the next three years and this secured his decision to make his life’s work as a chef.
Philippe Jeanty came to California in 1977 with the first team from Epernay, France to open the Chandon Restaurant in Yountville. In a year’s time he was made executive chef. This allowed Jeanty to develop his personal style of world class cuisine. A fine dining restaurant had never existed in California wine country before. The next twenty years of accolades, awards, and praise from customers and critics proved that Jeanty was one of America’s finest chefs. His creative style introduced new flavors and dishes to the thousands of diners at Chandon during this time. In 1997, he decided to create a bistro where he could recreate all those favorite foods of his childhood. But with his heart and his family (wife and two daughters) in Yountville, Philippe Jeanty opened the doors of Bistro Jeanty in April of 1998. Today, Bistro Jeanty remains one of the best examples of an authentic French bistro in America. It was chosen as the “Best New Restaurant in the Bay Area 1998” and chosen as one of four nominees for “Best New restaurant in America 1998” by the James Beard Foundation.
Fun, lively, and vibrant, The Boon Fly Café serves modern rustic cuisine in a contemporary roadhouse atmosphere. Start your day with the signature Boon Fly donuts, and end it with the award-winning fried chicken or one of the nightly dinner specials. Resort guests and locals alike are drawn to the energetic vibe and satisfying cuisine that’s based on the agricultural heritage of the region. Open daily from 7 am – 9 pm; reservations available for dinner only. This is a favorite spot for Sunday Brunch. Don’t miss the Eggs Benedict with Jalapeño Hollandaise.
Named for a Carneros pioneer named Boon Fly, who planted orchards and vineyards in the area in the mid-1800s, the café is a homage to local flavor. Boon Fly, Descended from settlers of the early New England Colonies, was part of the great tradition of wagon trains that brought many of the early families west. In 1849, Boon Fly led a wagon train out of Fayette, Missouri where he had been a maker of silk and fur hats. On arrival to San Francisco he made a modest fortune as a carpenter. He was then drawn to the farmlands north of the city and settled outside of Napa on a property that would become known as the Fly District.
At the helm of The Boon Fly Café kitchen, Chef Albert Rivera ignites his appetite for a modern and sophisticated dining experience in order to develop the rustic modern menu the restaurant is praised for. Rivera is committed to the philosophy of farm to table cooking, a concept at the foundation of all of Carneros Resort and Spa’s exquisite culinary offerings. Inspired by comfort food and his extensive background in California cuisine, Rivera continues to put forth inventive, crowd-pleasing dishes.
Chef Rivera attended the Culinary Institute of America’s Greystone campus, where he augmented his coursework with kitchen apprenticeships for Chefs Hiro Sone and Lissa Doumani at Terra Kitchen and Chef Kelly Degla at Pres a Vi. His dedication and zeal for learning earned him a Birite scholarship, and he graduated at the top of the class with the Culinary Award. A natural leader, Chef Rivera served on the catering teams for several of Northern California’s highest profile events and venues, including a reception for the Dalai Lama at Alta Mira in Sausalito, the Bohemian Club, the Napa Valley Wine Auction and Robert and Maria Sinskey.
See also FARM Restaurant, also at The Carneros Resort and Spa, a lovely place to stay in the Carneros district at the southern end of Napa Valley.
6525 Washington St.
Bottega offers an unmistakably Italian sense of style in a stunning Napa Valley setting. Dine outside on the expansive patio, complete with two stone fireplaces to warm you on the coolest Napa nights. Inside, you’ll find a warm, rustic setting adorned with Venetian plaster, Murano glass chandeliers, soft leather chairs, and ample tables — the perfect atmosphere for a meal and an experience to remember. Like Bottega’s food, the interior celebrates both the rustic and the refined: Olive greens, chocolate browns and deep reds create a warm and welcoming atmosphere palette. The menus showcase micro-regional Italian cuisine, with dishes drawn from every region of the country. We work directly with local growers and suppliers to secure the vast majority of our ingredients, from fresh produce to meats and fish. Pastas, cured meats, fresh cheeses, and even cured olives are all prepared in-house. Similarly, the extensive wine list draws primarily from smaller California vineyards, along with a handpicked selection of Italian vintages that pair perfectly with the menu. Don’t miss the Polpette alla Griglia, Grilled short rib meatballs with pine nuts in Sicilian tomato sauce with topped with fresh ricotta, served with sweet Italian peppers in agrodolce and coal-roasted eggplant and the Strozzapreti con Asparagus di Mare e Granchio, Meyer lemon pasta with Dungeness crab and fresh“Sea Asparagus” in a Calabrian Pomodora sauce and Sicilian gremolata. There are also Gluten Free menus available for lunch and dinner.
Chef, vintner, sustainable farmer, author, and Emmy®-winning TV host Michael Chiarello is a culinary icon. He was named Chef of the Year by Food & Wine magazine in 1985, just three years after graduating from the Culinary Institute of America. From his pioneering days at Tra Vigne, to his critically acclaimed Napa Valley restaurant Bottega, and San Francisco’s Coqueta — a 2013 James Beard Award Best New Restaurant Finalist — Michael has combined his passion for seasonal, global flavors, and sustainable living with his Southern Italian roots to create dishes that have inspired thousands. He has been a national television host of his own shows for over a decade on PBS, Food Network and Cooking Channel. Michael lives among his Napa Valley vineyards with his wife and children.
6534 Washington St.
Bouchon Bakery (next door)
6528 Washington St.
In October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon, offering authentic French bistro fare with Keller’s unfailing attention to detail in both ingredients and presentation.
Bouchon’s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. Bouchon also features a raw bar with select oysters on the half shell and many other Fruits de Mer. The Vin en Carafe program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France.
Keller enlisted renowned designer Adam D. Tihany to create Bouchon’s interior featuring a French zinc bar, a vibrant mosaic floor, antique light fixtures, and an expansive mural, handpainted by French artist Paulin Paris. Guests may also dine outdoors on Bouchon’s patio.
Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved west to California to work as the Executive Chef at the Checkers Hotel in Los Angeles. In 1994, Keller took ownership of The French Laundry in Yountville, which quickly garnered nationwide acclaim. The restaurant recently celebrated its 20th anniversary in July 2014.
In July 2003, Chef Thomas Keller opened the doors of his first Bouchon Bakery. Located alongside Bouchon Bistro in the style of classic French boulangeries, the bakery features a wide selection of artisanal breads and classic desserts.
Bounty Hunter Wine Bar & Smokin’ BBQ
975 1st St.
With an astounding lineup of over 400 highly-allocated wines on the shelves and 40 wines available by-the-glass, you can scan the 18-page wine list on any given day to find a snapshot of truly great wines from around the world. Be sure to check out the new addition of the world’s rarest and finest spirits, featuring over 40 American whiskeys available by the glass or for purchase. Enjoy salads, sandwiches, charcuterie, and favorites like The BH Beer Can Chicken, Smoking’ St. Louis Cut Ribs, and The Bounty Burger, or try The Bounty Hunter Smokin’ BBQ Platter with ribs, pulled pork, smoked brisket, and cole slaw.
7377 St. Helena Hwy.
Brix Restaurant and Gardens in the Napa Valley is truly a wine country classic, pairing contemporary French inspired California cuisine with a comprehensive collection of the valley’s finest wine growers and producers. Brix is designed to take full advantage of its 16 prime Napa Valley acres of gardens and vineyards with spectacular views of the Mayacamas mountains. The restaurant opened on March 28, 1996 with a clear focus on providing a farm-to-table dining experience. More than two acres of gardens and orchards provide ingredients for the menu which is inspired by the culinary traditions of the winegrowing regions in Southern France and Northern Italy. Owned by the Kelleher family, the restaurant’s name reflects the measurement of sugar levels at which the grapes for the Kelleher Family Vineyard’s Cabernet Sauvignon are harvested. The menu changes daily. The Wine List features 800 bottles, including hard-to-find bottlings and the formation of a one-of-kind Oakville Cabernet Sauvignon list.
Born in Alexandria, Virginia, Chef Cary Delbridge was immersed into the restaurant business at the age of nine. His father (owned) a restaurant in Springfield, where his love for the restaurant business began. Before graduating from high school, Chef Delbridge was already cooking with some of the best chefs that Washington D.C. had to offer, including Jeff Buben and Cathel Armstrong, at Vidalia and Bistro Bis, respectively.
After high school Chef Delbridge moved to San Francisco to learn and experience everything the culinary mecca had to offer. His first California influence was Chef Lance Velasquez at John Frank. It was there that his appreciation for simplicity–allowing the ingredients to speak for themselves–began. John Frank was also where Cary met his wife, Nicole, who is a pastry chef in Napa. From there Chef Delbridge had the opportunity to work at other great bay area institutions such as Town Hall, Farrallon and Ondine, before becoming chef at Supperclub in San Francisco and Amsterdam. “I had the ability to explore and form culinary creativity with no boundaries and take it as far as I wanted at Supperclub.”
In 2011, Cary came to Brix as Sous Chef and was reunited with then chef Chris Jones, an old east coast connection. He immediately felt at home. “I felt inspired by the restaurant’s woodwork, the incredible kitchen and stunning views. I just feel that the food should enhance the already amazing Napa experience.” Since taking over the top chef position at Brix, Chef Delbridge describes his cuisine as American with Southern roots and Californian influence.
976 Pearl St.
French-Vietnamese fusion by Chef Patrick Bui. Look for dishes like Vietnamese Prawn Salad, fresh spring rolls (not fried), bacon wrapped monkfish, a pork bahn mi sandwich, rice noodles with prawns, duck confit, lemongrass chicken curry, and Makrut lime creme brûlée.
Ca’ Momi Osteria
1141 1st St.
Enjoy elevated Italian cuisine and authentic Neapolitan pizza in this industrial-chic spot in downtown Napa.
The menu features regional Italian surprises (with the region of origin identified on the menu) like Lingua Scarlatta (cured organic tongue carpaccio with salsa verde lemon vinaigrette, organic sweetbreads with Marsala wine from Lazio (Veneto), Setaro spaghetti with capay farm organic cherry tomatoes, cortez bottarga, garlic, and Calabrian chile, Spaghetti con pomodorini & bottarga, Setaro rigatoni with braised sunfed ranch organic oxtail, organic san marzano tomato, organic fair-trade cocoa, pine nuts, raisins and Parmigiano Reggiano.
Raised in the Italian region of Veneto, Valentina Guolo-Migotto moved to California in 1997 with an entrepreneurial spirit and in 2006 co-founded Ca’ Momi, a food and wine concept rooted in Italian tradition. Valentina carried a vision for a company culture centered on growth opportunities, mindful leadership, and an insistent search for authentic Italian food, In 2010 Valentina opened the popular Ca’ Momi Enoteca in the Oxbow Public Market with partners Dario De Conti and Stefano Migotto, and fulfilling her vision with Ca’ Momi Osteria in 2015.
Though you will often find her tasting and designing the menu at Ca’ Momi, Valentina insists she does not want the recognition for the food in the kitchen. “I select traditional dishes that honor the past generations’ old recipes,” she explains. “Innovative flavors or fancy plating is not what we are about. Ca’ Momi exists to preserve the culinary traditions and culture of old Italy–I take pride in being a caretaker of the recipes that get lost in translation here and abroad, and in sharing Italian food culture.”
Dario De Conti
(Master Pizzaiolo and Winemaker)
Dario De Conti was raised on his family’s farm in Veneto, Italy. At the age of fourteen, Dario began a 10-year sojourn formally studying enology in school, including obtaining a Masters degree in winemaking. He funded his winemaking studies by making pizza at his family’s pizzeria. It was in these early days that Dario learned the art of pizza making which ignited his passion for pizza. After his wine studies, Dario worked for 8 years in the wine industry collaborating with some of the leading wineries in Italy.
Dario eventually brought both his wine and pizza making skills to Napa Valley, where he partnered with Valentina and Stefano to launch Ca’ Momi in 2006, and Enoteca in 2010. As both winemaker and certified VPN and APN pizzaiolo, Dario has a very hands-on approach. You will often find him in the kitchen, prepping dough for his next pizza masterpiece (with a good wine in hand, of course).
(Winemaker and Brewmaster)
Born in Abano Terme in northern Italy, Stefano comes from two generations of wine and spirit makers. Stefano was raised in his family’s winery, which he eventually ran. With a degree in enology from Scuola Enologica di Conegliano, and 12 years of winemaking experience, Stefano moved to Napa Valley, and in 2006 he and partners Valentina and Dario, started Ca’ Momi winery.
Stefano can always be found in the winery tirelessly running production, passionately creating blends, and geeking out on wine equipment. Alongside with his commitment to his children, Stefano finds a great sense of peace and accomplishment creating unique wine blends and a quality product for Ca’momi consumers.
Ca’ Momi’s pizza is made with strict adherence to Vera Pizza Napoletana guidelines, cooked for 90 seconds in our 900 degree wood burning oven and is served uncut to preserve the integrity of the crust. The dedication to authentic Italian ingredients, recipes, techniques and presentation is the reason Ca’ Momi is one of the few Italian restaurants in the country (and the only one in Napa Valley) carrying three of the highest Italian certifications of quality and integrity: VPN (Verace Pizza Napoletana) APN (Associazione Pizzaiuoli Napoletani) and Ospitalitầ Italiana certifications.
500 Main St. G
Celadon, located in Historic Napa Mill, downtown Napa’s premier entertainment complex, is an award-winning restaurant which provides world-class service in a lovely dining room and a charming courtyard. The seasonally influenced menu features flavors from the Mediterranean, Asia, and the Americas. The team is led by owners/managers Joel and Tana Tavizon and Chef de Cuisine Federico Guillen, Sous Chef Marcos Garcia, and is serviced by our exceptional staff.
Look for dishes like Dungeness Crab Cake with Avocado Puree, frisbee, shaved carrot, and corn relish, Stone Fruit Salad with mixed greens, burrata, candied almonds, and Champagne vinaigrette, Pan Roasted Corvina with roasted eggplant, cannellini beans, pine nuts, and salsa verde, Moroccan Braised Lamb Shank with golden raisin and toasted almond couscous.
6770 Washington St.
Popular casual spot for Italian and pizzas in the heart of Yountville. Ciccio is family owned and operated by Frank & Karen Altamura and their two sons, Frank and Giancarlo. The family’s passion for food comes paired with their own wines from Altamura Vineyards and Winery, located in the bucolic portion of Napa Valley known as Wooden Valley. The “ranch” has been in the family since 1855. It not only produces our world class vineyards, but a bounty of vegetables and herbs as well. www.altamura.com. The restaurant’s building was originally built as an Italian Grocery Store in 1916 and has since been remodeled to create a warm and inviting environment.
Chef Bryant Minuche
Bryant Minuche’s culinary journey started at a very early age, where spending time in his family’s restaurant was just a part of his daily routine. During high school Minuche worked at renowned restaurants in New Jersey then attended the Culinary Institute of America in Hyde park, NY. When it came time for Minuche’s “semester away”, he worked side by side with Chef Larry Forgione, who has become a long-time culinary mentor to Minuche. After graduating with a Bachelors in Culinary Arts Management and a concentration in American Food Studies of Farm to Table, Minuche had major stints in Three Michelin-starred restaurants, such as Eleven Madison Park and Le Bernardin, in NYC. After his time on the East Coast, Minuche moved back to California and helped open Ninebark in Napa, working alongside Chef Matthew Lightner. After Ninebark, Minuche went on to work with Chef Polly Lappetito at Ciccio Napa Valley, learning traditional Italian flavors. Minuche incorporates everything he has learned along his culinary journey, and puts his own twist on traditional Italian cuisine.
Cindy’s Backstreet Kitchen
1327 Railroad Ave.
St. Helena, CA
Located in charming downtown St. Helena, in the heart of the Napa Valley, Cindy’s Backstreet Kitchen combines the sophistication of a supper club with the flair of a speakeasy to create the perfect upscale eatery and neighborhood hang-out.
Created by Cindy Pawlcyn, the James Beard Award-winning cookbook author, chef-owner of Napa Valley’s Mustards Grill and co-creator of many renowned Bay Area restaurants (including Fog City Diner, Bix, Roti, Tra Vigne and Buckeye Roadhouse), Cindy’s Backstreet Kitchen first opened its doors in 2003. Since then, the restaurant has become a beloved destination for locals and visitors alike, featuring a menu where the food is delicious, heartfelt and cooked from scratch with authentic highest quality ingredients. The service is unpretentious and warm, and the atmosphere is festive and comfortable.
The site of Cindy’s Backstreet Kitchen is steeped in wine country history. The historic 1800’s building was once a 1920’s bordello, a cooperage that supplied barrels and casks for local growers, and in its last incarnation, a restaurant called Miramonte, which hosted the first Napa Valley Vintner’s Association meeting. To achieve its current contemporary yet comfortable look, Cindy enlisted Howard Backen of Backen Gillam Architects to re-design the interiors. Backen retained the best elements of the structure and created a warm, comfortable, California-casual atmosphere to complement Cindy’s creative fare.
Guests enter the restaurant through the brick patio, which features several tables for alfresco dining, shaded by a 100-year-old fig tree and warmed by the kitchen’s wood-burning oven.
Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of three of Napa Valley’s beloved restaurants: the legendary Mustards Grill, the eclectic Cindy’s Backstreet Kitchen. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of over a dozen new restaurants in the Bay Area including, Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse and Tra Vigne. Born in Minneapolis, Minnesota, Pawlcyn grew up in an accomplished culinary family where fresh, seasonal ingredients were an integral part of every meal and supper-time was always family-time. “My parents raised me to appreciate good cooking,” she fondly says of her mother and her father.
At 13, Pawlcyn was working at a local cooking school and equipment store and helping in her mother’s kitchen. She ran a catering business through high school, and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout. She further augmented her formal training by taking courses at Le Cordon Bleu and La Varenne in Paris.
Pawlcyn began her career in the kitchen of the Pump Room in Chicago. She went on to cook in various other esteemed restaurants in both the windy city and Minneapolis before moving to California in 1980 to take a job at McArthur Park. Her first experience in a Northern Californian kitchen, Pawlcyn gained valuable insights into the region’s unique food culture.
Pawlcyn entered Napa Valley’s burgeoning restaurant culture as the opening chef at Meadowood in St. Helena and from there joined Bruce LeFavour at his acclaimed Rose et LeFavour. She successfully launched Mustards Grill in 1983, her now landmark and legendary restaurant.
With over 25 years of experience working and living in the Napa Valley, Pawlycn remains firmly involved in the kitchen operations of her flagship Mustards Grill which has its own organic gardens that supplement the other locally sourced produce used in her dishes. A visit to Pawlcyn’s own one and a half acre organic garden at her St. Helena home reveals the culinary spitfire’s solid commitment to seasonal inspiration and the use of the region’s bountiful harvests as the fresh ingredients for brilliantly delectable creations.
An avid book collector, Pawlcyn draws inspiration from her vast personal culinary library. Her collection of nearly 2,000 tomes fills three rooms in her home along with a separate tent bungalow for the literary overflow. Her collection includes international and regional cookbooks by subject (from cheesemaking and fish to rhubarb and bread) written by luminaries like M.F.K. Fisher as well as some rarities, including a cookbook written by surrealist artist Salvador Dali. When Pawlcyn creates internationally rooted dishes, she researches her vast collection to ensure the authenticity of technique and flavor combinations that consistently bring a distinct taste of cultural heritage and rich tradition to her diners.
Another aspect of Pawlcyn’s dedication to authenticity is her experiential research. Nourishing her insatiable thirst for culinary knowledge, Pawlcyn takes yearly trips to gastronomic capitols across the globe, trying new restaurants and cuisines while collecting ideas to further translate the authenticity to her own creations. She recently spent time in San Sebastian, Spain in search of traditional tapas and then to Oaxaca, Mexico to steep herself in the bold flavors of the region. A culinary exploration of Italy is her next planned excursion.
Pawlcyn’s passions and profession are deeply intertwined. When not in the restaurants, she is often found in her garden, cooking for friends and family, or in her ceramics studio, creating beautiful handmade dishes. An avid potter, Pawlcyn’s dishes are incorporated into décor of Cindy’s Backstreet Kitchen, on display in the custom cupboards throughout the restaurant, and used as serving pieces both there and at Mustards Grill.
A pioneer in her field, Pawlcyn has a devoted local and national following and has been acknowledged by many top culinary organizations and magazines. An inductee of Who’s Who of Cooking in America, she has also been twice nominated for the James Beard Foundation award for Best Chef in California. She is the recipient of the Robert Mondavi Award for Culinary Excellence, in addition to the Fine Beverage and Food Federation’s Career Achievement Award. Pawlcyn most recently participated in Bravo TV’s Top Chef Masters. She has authored four cookbooks: The James Beard Award winning Mustards Grill Napa Valley Cookbook; Fog City Diner Cookbook; Big Small Plates; Cindy Pawlcyn’s Appetizers; and her newest, Cindy’s Supper Club.
“My father had a good green thumb and he taught me a lot about fresh produce and instilled a love for those flavors,” she says. “Everywhere I’ve lived, I’ve had a garden, whether it was a window box of herbs when I lived in Chicago or the large garden at my house. I feel it’s important for freshness and flavor and it brings people closer to their food.”
On the menu, standouts include: Oysters Bingo, Parmesan cheese, garlic & spinach, Grilled Local White Peaches, burrata, crispy walnuts & saba, Salt Spring Island Mussels, chorizo, smoked paprika & saffron aioli , Stuffed Piquillo Peppers, cumin braised beef & charred tomato salsa for starters. For mains, look to Strozzapreti Pasta, pesto, house made pancetta, haricot verts & caciocavallo, Seared Alaskan Halibut, sweet corn, chanterelles, toybox tomatoes & crispy pancetta, Pollo Loco, avocado salsa & a cheese stuffed Anaheim chile, Rabbit Tostada, red chile salsa, black beans & feta, Wood Oven Duck, sweet corn polenta, sauteed spinach & red onion marmalade, the Backstreet Burger, 1/2 lb. free range beef, house made pickles & French fries.
Cole’s Chop House
1122 Main St.
Owned by Eric and Heather Keffer, Cole’s Chop House is a “Classic American Steak House” located in historic downtown Napa. The menu features 21 day dry-aged prime steaks, Midwestern corn-fed Black Angus Beef, formula fed veal, New Zealand lamb and fresh seafood. An extensive wine list emphasizing Napa Valley Cabernet Sauvignon from the area’s finest producers enhances the dining experience. The elegantly designed dining room is the perfect place to sip a Martini from our Honduran mahogany bar. Cole’s Chop House features seasonal patio dining May through October.
Jesus Méndez, the Executive Chef is a native of the state of Jalisco in central Mexico. Chef Méndez arrived in California in 1985 to work with Greg Cole at Pasta Prego, an authentic Italian Trattoria inspired and designed by noted San Francisco restaurateur Carlo Middione in the city of Napa. His next position took him to Silverado Country Club in Napa where he cooked in both the Royal Oak Steak House and Vintner’s Court Restaurant. He went on to cook at Fusilli Ristorante in Fairfield CA, working his way up to chef. While at Fusilli, he worked with Chef Mark Allen Catrambone currently chef de cuisine of The Restaurant at the Ritz-Carlton in Boston. He left Fusili in 1997 to work for Robert Sinskey Vineyards in both the cellar and kitchen where he worked with wine maker Jeff Virnig and chef Maria Helm. While working with Maria Helm, Chef Méndez had the opportunity to assist in the Culinary Program at RSV and work with a group of notable chefs including Charles Dale of Renaissance in Aspen, James Ormsby of Red Herring in San Francisco, Michael Schloss of Cafe Louis in Boston, Donia Bijan of L’Amie Donia and Jesse Cool of Flea Street Cafe both of Palo Alto.
Cook St. Helena
1310 Main St.
St. Helena, CA
Tiny local favorite for fresh, seasonally inspired, locally sourced Northern Italian cuisine at reasonable prices! Don’t miss the house pulled fresh mozzarella, freshly made pastas, and risotto del giorno.
1226 Washington St.
Opened in 2015, Evangeline is a French bistro with a Creole soul. The menu features fresh, fun versions of bistro favorites like croque madame and Coq au Vin. Standards such as assiette de fromages and tour de fruits de mer are given new life in their interpretations by Chef Rios. Most exciting, perhaps, are the ‘instant classics’ of our own making, like beef tartare and Shrimp Etouffee. The menu layout is simple and clear, yet attractive and tempting. The flavors are big, bold, beautiful, and yet sublime–but ”subtle” is not an adjective used to describe the food at Evangeline.
Enjoy toe-tapping cocktails, lip-smacking beers, and tantalizing wines. The wine list consists of approachable but well-chosen wines ici la bas–”from here and there”. The wine list is divided into two sections: Monde Ancien (Old World) and New World. The selections made by our Sommelier and Wine Director Sasan Nayeri are focused on wines of Burgundy, Rhone and Italy in the Old World category, and pays homage to the wines of Napa Valley in the New World. Cocktails will showcase local liquors used for New Orleans classic such as the Sazerac, while the draught beer selection will be shine a spotlight on Northern California’s fantastic choice of breweries (while including the legendary Abita Turbodog from Abita Springs, La.) Evangeline is open nightly for dinner from 5:30 PM till 9:00 PM and open for Weekend Brunches from 9:00 AM till 2:00 PM.
Brandon Sharp is the Managing Partner and Proprietor of Evangeline Calistoga. As Executive Chef at Solbar, he has been awarded a Michelin star from 2010-2016. An alumnus of The French Laundry (Yountville), Restaurant Gary Danko (San Francisco), and Restaurant August (New Orleans). As Executive Chef Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Prior to Solage, he served as Chef de Partie at Bouchon Bistro, a Thomas Keller restaurant in Yountville and at The Inn at Little Washington in Virginia. He previously worked as a Chef’s Assistant at the Peninsula Beverly Hills Roof Garden Restaurant. A 12- year veteran of the culinary arts, Gustavo began his career managing a small tapas-style kitchen in the summer seasons at the River’s Inn Restaurant in Virginia.
FARM Restaurant (At The Carneros Resort and Spa)
4048 Sonoma Hwy.
FARM presents some of the best fine dining in Napa Valley. The exciting menu showcases simple, elegant food based on the natural abundance of the Napa Valley Wine Country.
The bar serves imaginative, hand-crafted cocktails, as well as an extensive list of regional wines, while the alfresco lounge area offers a relaxed atmosphere in which to enjoy your beverages with outdoor fireplaces and living room-style seating. Enjoy some of the best fine dining in Napa Valley when you settle in for dinner in the elegant dining room featuring fireplaces, dramatic lighting, and a cathedral ceiling, or dine alfresco on the patio and enjoy our glorious Napa Valley evenings. Whatever your pleasure, you will find it FARM also serves brunch on Sundays. This elevated family-style brunch features classic brunch items with Napa Valley nuances. The menu changes weekly, depending on the best local seasonal produce, as well as what is harvested from the restaurant’s own garden.
Brunch: 10:00am – 2:00pm, Sunday
Dinner: 5:30pm – 10:00pm Friday-Saturday; 5:30pm – 9:00pm Sunday-Thursday
Bar/Pavilion: 4:00pm – 11:00pm Friday-Saturday; 4:00pm-10:00pm Sunday-Thursday
Farmstead at Long Meadow Ranch
738 Main St.
St. Helena, CA
Long Meadow Ranch’s celebrated American farmhouse cuisine is rooted in the Hall family tradition of showcasing ingredients fresh from our farm, ranch, and vineyards.
In the late 1800’s, the majestic Long Meadow Ranch property thrived with vineyards, apple orchards, olive groves, hay and a goat milk dairy until farming fell dormant during Prohibition. Over the following years, the property became swallowed by the encroaching forest until the Halls bought the property in 1989.
The Hall family carefully breathed life back into the land, nurturing it back to its glory, and then some, by cutting back the abandoned olive trees and replanting the vineyards and apple orchards as you see them growing today. Home to the Mayacamas Estate, the rugged 650-acre landscape nestled in the foothills of the Mayacamas Mountains also gave way to a long, sweeping meadow, thus the name Long Meadow Ranch was born.
Our Mayacamas Estate was revitalized in 1989 according to the Hall family vision of crafting world-class wines using sustainable, organic farming practices. Today we grow 16 acres of vineyards in the Mayacamas Mountains to produce estate-grown Cabernet Sauvignon, Merlot, Sangiovese and Cabernet Franc.
Ted and Laddie’s story began in the late 1960’s. After high school, Ted set out for Princeton University. Two years later, Laddie was accepted to the University of Massachusetts Amherst. Introduced by family in La Porte, Texas because of their similar plans to head east, Ted and Laddie shared a college dance and a courtship followed. The two married in 1971. After a short time in the military, the couple moved to Northern California so Ted could attend business school at Stanford University. Not surprisingly, the move to California ignited a love of winemaking in Ted and he soon dreamed of owning his own vineyard.
Ted and Laddie live on the Mayacamas Estate property. You can find Laddie at the farmer’s market every week and Ted on stage playing the melodic sounds of jazz greats on his trombone.
At age 12, their son Chris Hall planted his first organic vegetable garden on Long Meadow Ranch with his younger brother Timmy. The two spent every weekend tirelessly caring for their vegetables and preparing for harvest. After countless trips to the grocery store with Laddie, the two decided on pricing and bundling their bounty to be sold at a booth at the St Helena Farmer’s Market. They were a hit! This small vegetable garden would eventually propel Chris to build the vertically integrated agricultural business that Long Meadow Ranch is today and inspire him to pursue “excellence through responsible farming.”
After studying geology and fire science at the University of Colorado, Chris returned to Napa Valley to drive the development of Long Meadow Ranch’s diversified farming activities and food and wine destination, Farmstead.
Also, be sure to check out the outdoor Cafe’ (enjoy coffee under the giant blue spruce tree) and General Store. Gourmands will want to check out The Chef’s Table at Long Meadow Ranch is an elegant dining experience hosted by the Estate Chef at the historic Logan Ives House. The communal dining experience begins with a glass of estate wine and a walk through the culinary garden for a sneak peek at what’s growing and on your plate. After being seated at one of the shared tables, you’ll enjoy a chef-curated set menu. Each course is thoughtfully prepared using the best of what’s in season from the farm and ranch, and paired with the family’s award-winning wines. Put yourself in our chef’s hands for the full Long Meadow Ranch experience.
Lunch: 12:30 PM
Dinner: 6 PM
Please allow two hours for this experience. $145 per person inclusive of food, wine and service
644 1st St.
also in San Francisco at
320 Fell St.
Fatted Calf is a charcuterie and butcher shop dedicated to the details that produce incredibly tasty food. Sourcing the right ingredients and creating meaty goods in small batches ensures proper attention is paid to each step in the process. Start with the best pigs and products because. By choosing to use only pasture raised meats the hope is to change the course of the American food system, and positively impact the community and others. In addition to exceptional meat we also have a unique selection of artisanal food products from California and Italy hand selected for the shop. Come by today and sample some salumi, beans, pasta, vinegar or fresh cuts and taste the difference.
The French Laundry
6640 Washington St.
Chef Thomas Keller visited Yountville, California, in the early 1990s to find a space to fulfill a longtime culinary dream: to establish a destination for fine French cuisine in the Napa Valley. In his travels, he came across a rustic two-story stone cottage. As he walked into the restaurant’s quaint courtyard, he knew it was where he had been headed throughout his career.
The French Laundry, a 1,600 square-foot structure constructed of river rock and timbers, was built as a saloon in 1900 by a Scottish stonemason. The building later served as a residence, and during the 1920s operated as a French steam laundry.
The French Laundry has received numerous honors and accolades. Most recently, the Michelin Guide San Francisco awarded The French Laundry their highest rating of three stars for the sixth year in a row, making Thomas Keller the only American-born chef to have two three-starred Michelin restaurants. In 2006, the James Beard Foundation gave The French Laundry the highly coveted “Outstanding Restaurant Award” and awarded Chef Thomas Keller “Outstanding Restaurateur” in 2007.
The French Laundry is a member of French-based Relais & Chateaux, Relais Gourmands and Traditions & Qualité; organizations recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.
Through The French Laundry’s menu, which changes daily, the restaurant commits itself to creating classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service. For more information about Chef Thomas Keller, see information under Bouchon above.
Goose & Gander
1245 Spring St.
St. Helena, CA
Goose & Gander is a wine country public house- a gathering place for locals and visitors to celebrate Napa Valley’s abundant bounty. Chef Nic Jones creates amazing rustic American food and mouthwatering bar bites served in a pub-like dining room, cherished basement bar or lush patio. The seasonally driven menu perfectly complements Scott Beattie’s retro-fresh libations or a bottle of wine from our unique and exciting wine list. The upstairs dining room closes at 10pm and the Basement Bar serves a late night menu until 11pm Sunday through Thursday and midnight on Friday and Saturday. There are usually 5-6 vegetarian options on the menu at any given time, as well as a couple of gluten-free items.
Standouts include: for cocktails: Coastal Pimm’s Cup: Pimm’s No.1, St. George Terroir Gin, Lemon, Bitters, Ginger Beer, Bay Laurel, Maize Runner: Weller Reserve Bourbon, Michter’s American Whiskey, Peach Liqueur, Ganso Borracho: Casamigos Blanco Tequila, Strawberry, Thai Shrub, and Walter’s Manhattan: Templeton Rye, Evan Williams Single Barrel Bourbon, Carpano Antica, Bitters.
Bar bites include charcuterie and cheeses, and roasted bone marrow. Other favorites include: Grilled Watermelon & Shrimp with Thai Chilis, Nuoc Mam, Roasted Peanuts, Cilantro, Mint, Basil, Seared Hudson Valley Foie Gras with Spiced Vietnamese Caramel, Peach Purée, Brioche Toast, Baby Lettuces withApples, Avocado, Sesame Seeds, Radish, Nori, White Balsamic, Green Goddess Heirloom Tomatoes & Burrata with Pea Shoots, Bluelake Beans, Sourdough Crouton, House Fettuccine & Duck Chorizo with Pesto, Parmesan Cream, Avocado, Arugula, Grilled Wild Alaskan Halibut with Vegetable Nage, Radish, Carrots, Leeks & Fennel Slaw, Roasted Tandoori Chicken Breast with Tabbouleh, Heirloom Tomato, Cucumber, Mint, Red Pepper Coulis, Sakura Farms Pork Chop & Summer Vegetables with Succotash, Eggplant Purée, Sherry Gastrique, The G&G Burger with Grass Fed Beef, Gruyere, Bacon, Remoulade, Manhattan Pickle, Duck Fat Fries and optional Duck Egg
1400 2nd St.
Grace’s Table is a cheerful Napa bistro and a recognized “Michelin Bib Gourmand” restaurant, serving dishes from around the world. Chef/Owner Mauro Pando created a “global kitchen” with focus on the comfort foods from our many heritages and brought them together for your dining pleasure. Chef Mauro’s family background and extensive travels in Europe and South America were all brought to bear when he created the concept that is the soul of Grace’s Table. Chef Mauro worked in kitchens since he was fifteen years old. He graduated from the California Culinary Academy in 1984, and his first jobs were at excellent SF restaurants– as Chef at Restaurant Lulu under Reed Heron, then went on to the Lark Creek Inn under Bradley Ogden, From there he went to work for the Kimpton Group for fifteen years, starting at Scala’s Bistro as Chef de Cuisine, went on to become Executive Chef at Red Star Tavern in Portland OR, and returned to San Francisco to become General Manager and Executive Chef at The Grand Café, one of the city’s largest premiere restaurants. Chef Pando created Grace’s Table in order to serve interesting delicious comfort foods from many parts of the world at reasonable prices in a pleasant environment.
Monday-Thur’s. 8:30am-9pm, Friday 8:30am-10pm, Saturday 9am-10pm, Sunday 9am-9pm. Happy Hour is Monday-Friday from 3-6pm.
Look for: Argentinian Empanadas with hand cut beef, currants, olive, hard egg, and chimichurri sauce, Asparagus Salad Prosciutto di Parma, Frisée, Cherry tomatoes, Black truffle vinaigrette, Grated egg & Reggiano Parmigiana, Castroville Artichoke Fritters with Romesco Sauce, Chili d’espellette and baby watercress, Seared Ahi Salad seared bigeye tuna, crispy egg, potato, haricots verts, olives, frisee and mâché lettuce, lemon vinaigrette, Roasted Beet Salad avocado, farmstead blue cheese, mâché lettuce, pickled onion, maldon salt, lemon vinaigrette for starters. Mains include: Southwest Tamale chipotle pulled pork shoulder, green chili, black beans, jack cheese, chili lime slaw, cilantro dressing, cascabel chili sauce, Potato Gnocchi Pesto, English peas, Cherry tomatoes, pea tendrils, pine nuts, and Reggiano Parmigiana, Pork Osso Buco with Butternut Squash risotto with melted leeks, golden Chanterelles, Regianno Parmigiano, and Natural braising jus, Roasted Young Chicken Rice Pilaf of Wild Rice-Quinoa-Butternut squash and herbs. Hanger Steak Frites with bordelaise, and House Ground Chuck Burger whole grain mustard aioli, and house made pickles.
Harvest Table St. Helena by Charlie Palmer
1 Main St.
St. Helena, CA
Chef Charlie Palmer’s Wine Country kitchen featuring menus that highlight locally sourced ingredients and the best of the Napa Valley. An airy space flanked by alfresco dining terraces, Harvest Table offers a welcoming atmosphere for relaxed Wine Country dining. A 12-seat U-shaped bar fronts the 110-seat restaurant, where smooth wood finishes are offset by the classic brickwork of an oversized fireplace under the glow of abundant natural light. Taking inspiration from its juxtaposition of organic and man-made landscaping, Harvest Table is an honest and refined restaurant, ideal for St. Helena gatherings.
Under the direction of Chef Spencer Wolff, Harvest Table’s menu is rooted in a dynamic relationship with Northern California’s artisanal producers, such as Tolenas Farms Quail, Masami Cattle Ranch, Mary’s Chicken, Sebastopol Berry Farms, and Bera Ranch Stone Fruit. The offerings are divided into three sections: Snacks, Starters, and Plates, each ranging from lighter to heartier dishes, as well as daily market specials, all highlighting the true flavors of Napa Valley’s agricultural heritage as well as ingredients sourced from extensive culinary gardens, adjacent to the restaurant.
For dinner, start with Oysters on the Half Shell with Riesling- Apple Mignonette, Hamachi Crudo with tangerine, serrano, toasted pistachios, and citrus vinaigrette, Dungeness Crab + Avocado Crostini on grilled country bread with meyer lemon, maldon sea salt, evoo, and garden chives, Angus Beef Carpaccio with parmigiano-reggiano, salad of baby arugula, and black truffle vinaigrette, Heirloom Tomato Salad with estate basil and balsamic reduction for starters. Entree selections include: Pan Roasted Diver Sea Scallops
with sweet summer corn, english peas, pear onions, applewood bacon, corn sauce, Ora King Salmon with Asparagus Risotto, Lemon Confit, Grilled Scallion, and Mint, Toasted Farro & Mushroom Risotto with Leeks, Feta, Arugula, and Estate Oregano, Mary’s Organic Chicken Breast with estate stone fruits, various grains, wilted arugula, toasted almonds, and almond cream, Truffle Chicken for Two with Seasonal Vegetables and Truffle Butter (please allow 1 hour for preparation), Grilled Pork Chop with new potato mash, sauteed early squash, and zinfandel jus, Harvest Table Burger
with fontina, caramelized onion, house made bun, malted french fries, Pan Roasted Lamb Loin with Local Bean Medley, Blistered Tomatoes, Harvest Rosemary, Toasted Hazelnuts, Garlic Jus, and Grilled Sirloin with rainbow chard, potato galette, and sauce bordelaise.
On a property with more trees than rooms, Harvest Table’s five culinary gardens are a staggered growth micro-farm with hundreds of seasonally rotating crops, a source of pride and produce for Palmer, Wolff and their kitchen staff.
Rotating Garden Crops Include:
Herbs and salad greens including Licorice Basil, Bronze Fennel, Lolla Rossa lettuce and Olive Leaf arugula
Fruit shrubs and trees like Black European Currants and Gravenstein apples as well as citrus trees such as Japanese Kumquats and Satsuma Tangerine
Full array of vegetables from root crops like Watermelon radishes and Candy Stripe beets to Thai chilies, tomatillos and other specialties of West Coast cooking
Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a lasting infusion of classical French cuisine. Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the inspiration to strike out on his own. In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan’s Madison Avenue and now in a spectacular new location in the heart of New York City’s radiant theater district.
Over the years, Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants across the country (including Aureole in Las Vegas, four outlets of Charlie Palmer Steak, Burritt Room + Tavern in San Francisco, CA, Dry Creek Kitchen in Healdsburg, CA, and now Harvest Table in St. Helena, CA). Palmer also oversees a growing collection of award-winning boutique hotels, including Hotel Healdsburg in Sonoma County, Mystic Hotel in San Francisco, and Harvest Inn in Napa Valley, and is the author of five cookbooks, with a sixth book, Charlie Palmer’s American Fare, debuting this Spring.
Hog Island Oyster Co. & Bar
610 1st St.
In the heart of wine country you will find an outpost of Hog Island Oyster Co., which has been made famous by their location in San Francisco. Located in the Oxbow Public Market, enjoy fresh shellfish direct from the oyster farm on Tomales Bay. Walk-ins are welcome. No reservations.
With partners John Finger and Terry Sawyer at the helm, Hog Island Oyster Co. has grown to become one of the premiere producers of certified sustainable shellfish. With 160 acres in Tomales Bay, we harvest and sell over 3.5 million oysters, Manila clams and mussels each year.
1339 Pearl St.
“Kenzo” joins the elite culinary culture in Napa Valley alongside acclaimed three Michelin star restaurants including The French Laundry and The Restaurant at Meadowood. Kenzo and Natsuko Tsujimoto, owners of Kenzo Estate, long dreamt of bringing an authentic, elegant Japanese dining experience to the Napa Valley. Already seasoned restaurateurs with four stunning Kenzo Estate restaurants and tasting rooms in their native Japan, the couple spent years bringing their vision and signature concept to life in Napa. At Kenzo’s culinary helm are the trusted hands of Chef Eiji Onoyama, whose inventive seasonal menus fuse Japanese tradition with innovative techniques and presentation. The result is sure to delight the senses and transform all perceptions of Japanese cuisine. The exquisite, rich flavors of veritable Japanese Edomae Sushi and Kaiseki delicacies are created using ingredients flown in daily from the world’s most acclaimed fresh fish market in Japan, Tsukiji. Every artistic course is meant to pair harmoniously with a selection of eclectic wines and sakes, including Kenzo Estate’s full Napa Valley wine collection.
The wines of Kenzo Estate are the culmination of Kenzo Tsujimoto’s search for the finest plantable land in the Napa Valley. His quest led him to an untamed mountain valley on the flanks of Mt. George, in Napa’s southeast corner. Of the 3,800 acres that he purchased in the late 1980’s, only the best 4% have been planted to vines by famed viticulturist, David Abreu. Each autumn, the grape crop is delivered to the meticulously appointed winery, which was constructed of natural wood and stone and intended to melt into the backdrop of majestic mountains and enchanting vineyards. The winery facility is harmoniously set next to caves dug deep into the cool mountain rock, creating a naturally ideal temperature-controlled environment for aging wine. It is here that celebrated winemaker, Heidi Barrett, crafts wines of intensity, finesse and focus.
Kenzo recently relocated to a chic modern space. The restaurant ambiance includes rich, imported materials and specialty details yet evokes a clean, modern feeling. Décor elements include entry and dining room walls in a vertically grained teak from the region, accented with a traditional Japanese scalloped finish. The ceilings in the private dining room have the corresponding scalloped finish and were constructed from clear maple, also imported from Japan. As a key point of the Kenzo dining experience is as much the viewing of the preparation as it is the presentation and accompanying directions that guide diners through the dishes, the 10-seat sushi bar is prime real estate. The sushi counters, customized to best showcase the fish as well as prepare and share the dishes, are built from Japanese cypress. A range of bowls, dishware and serving pieces were hand selected in Japan to best present each dish.
610 1st St. #24
Opened in 2011, Kitchen Door is the latest offering from chef Todd Humphries and partner Richard Miyashiro. General Manager Tim Seberson and Chef de Cuisine Christopher Litts round out the core leadership team. Humphries’ lauded career lists the acclaimed restaurants Quilted Giraffe in New York City, followed by the Peninsula Hotel, and the restaurant Lespinasse in the St. Regis Hotel. In 1993, Humphries moved to San Francisco to become the executive chef of the acclaimed Campton Place Hotel dining room. Humphries served as the executive chef of the Culinary Institute of America Wine Spectator Greystone Restaurant before opening Martini House in St. Helena with Miyashiro, who was also instrumental in the development of Boulevard, Farallon and Jardinière, three of San Francisco’s most notable restaurants.
With 40 plus years of industry experience, Miyashiro has worked in the Bay Area for over 20 years. Co-founder of the Pat Kuleto Restaurant Development & Management Group of restaurants that included; Boulevard, Farallon, Jardiniere, the Martini House, authored the development models for Nick’s Cove & Cottages and Land & Sea LLC, comprising of Waterbar and Epic Steak restaurants. Miyashiro directed the openings of Hakkasan in San Francisco and Beverly Hills as New Projects Operations Director for the West Coast. Miyashiro has also held the positions of Vice President of Specialty Restaurants for the Puccini Group and President & Chief Executive Officer for the Left Bank Brasserie and LB Steak restaurant group. Most recently Miyashiro held the position of Chief Operating Officer for the China Live development.
La Toque (at The Westin Verasa)
1314 McKinstry St.
Ken Frank, Executive Chef/Owner
Our source of inspiration and direction for all things food and wine, Chef Ken has earned a stellar reputation for his personalized style of cooking, grounded in the French cuisine he grew to know and love while living in France as a teenager.
Frank first achieved national acclaim in 1977 when he was Chef of La Guillotine Restaurant at age 21. At that time he was a pioneer, insisting on using only the freshest, seasonal, quality ingredients. He was the original Chef at Michael’s in Santa Monica, considered the Los Angeles birthplace of “California Cuisine,” which he left in 1979 to open the first La Toque on the Sunset Strip at age 23. He finally heeded the call of the wine country and moved north to open a new La Toque in Rutherford in 1998.
After a successful ten-year run in Rutherford, Frank moved his signature restaurant to the Westin Verasa Napa in the fall of 2008. He can be found nightly, tasting wine, directing the kitchen, or mingling with his many long-time repeat guests in the dining room of La Toque.
La Toque has earned a Michelin Star every year they have been awarded in Wine Country. La Toque is also the recipient of Wine Spectator’s highest honor, The Grand Award for the outstanding wine list and service. The restaurant specializes in pairing wine and food. The pairings are considered by many to be the ultimate food and wine experience. La Toque’s culinary team and Sommeliers taste together daily, constantly exploring, looking for combinations that elevate both the food and wine, creating harmony. The menus evolve continuously to showcase the finest of seasonal ingredients with freshest products.
A recent (Summer 2017) menu:
Four Course Tasting Menu
Any 3 Savory Dishes plus Dessert…80 Wine Pairing for 3 Savory Dishes…52 Dessert Wine Pairing…14
Five Course Tasting Menu
Any 4 Savory Dishes plus Dessert…98 Wine Pairing for 4 Savory Dishes…68 Dessert Wine Pairing…14
Chef’s Garden Salad with Chicories, Heirloom Radishes, Turnip, Taro Crisps, Shaved Pecans and Apple Cider Vinaigrette
2016 Sauvignon Blanc, Kivelstadt, Indian Springs Ranch, Sonoma Valley
Angus Beef T enderloin Carpaccio with Smoky Aioli and Grilled King T rumpets 2015 Sancerre Rosé, T erres Blanches, Domaine Thomas & fils
“Cóctel de Almejas” – Chilled Manila Clams in a Savory T omato Broth 2013 Greco, T aburno Sannio, Fattoria la Rivolta
Rosti Potato with Chinese Kaluga Caviar – $48 supplement 2008 Domaine Carneros “Le Rêve”, Napa Valley
Dashi Poached Alaskan Halibut with Pickled Baby Eggplant and Shiso Allagash White Ale and Meibo Towano Tsuki – a La Toque Sake Bomb
Pacific King Salmon with Blistered Corn, Spaetzle and Piquillo Pepper 2014 Chardonnay, Ramey, Russian River Valley
Pan Seared Sea Scallop with Oyster Mushroom and Summer Squashes 2013 Meursault, Christian Bellang & Fils
Dry Aged Liberty Duck Breast with Satsuma Plum Soubise
2010 Nuits-Saint-Georges, Les T errasses des Vallerots, Bertrand Machard de Gramont
Ravioli Filled with Mushrooms and Mascarpone in a Red Cabbage Broth 2011 Brunello di Montalcino, Abbadio Ardenga
add Fresh Black Australian Winter T ruffles – $35 supplement
Seared Foie Gras with Creamed Corn, Pickled Ramps and Chanterelles – $15 supplement
2011 Pinot Noir, Chasseur, Freestone Station, Russian River Valley
TrueGulfRedSnapperBLT;withBaconBraisedLettuce and T omato Bacon Fat Emulsion
2013 Châteuneuf-du-Pape, Domaine Jean Deydier & Fils
Prime New York Strip Loin with Fiscalini Cheddar Pearl Tapioca and Rutherford Red Wine Sauce
2004 Cabernet Sauvignon, Neal Family Vineyards, Napa Valley
Milk Fed Veal Chop for two with its own Jus,
Onion Tarte Tatin with Apple and Turnip, Raclette P otato Mousseline $32 supplement for two
Deriving our menu from the seasonal offerings in and around Napa Valley, the Lucy Restaurant & Bar offers fresh, innovative, garden-inspired cuisine, artisanal cocktails, and of course, wine. Our culinary philosophy blends modern aesthetic with eco-spirit. At Lucy, everything is truly “field-to-fork” fare — breakfast, lunch, or dinner.
Lucy’s Garden is located onsite at Bardessono, only steps from the restaurant kitchen. It’s where all of our cuisine begins, from our farm fresh salads to our garden–inspired cocktails. Every day our chefs go into Lucy’s Garden to find inspiration for the day’s menus, which changes with the season.
Nate Lindsay is the executive chef of Bardessono Hotel & Spa, the luxurious, LEED Platinum Certified wine country retreat in the heart of Napa Valley. Lindsay oversees all aspects of the culinary experience at Bardessono and for Lucy Restaurant & Bar, the hotel’s award-winning, signature restaurant presenting innovative, garden-inspired cuisine that embodies the property’s “exceptional by nature” modern aesthetic and eco-spirit.
Before taking the helm at Bardessono, Lindsay was the executive chef at the farm-to-fork restaurant, Jardenea, at Melrose Georgetown Hotel in Washington D.C. Lindsay embraces the philosophy of serving inventive dishes through artful presentations with the use of the highest quality seasonal ingredients. Noted by Parade Magazine as a chef who “takes the whole farm-to-table trend to a whole new level,” Lindsay’s talent at creating harvest-centric cuisine is revered by national media outlets and the DC community.
Lindsay’s love affair with food has put his career onto the fast track within Remington Hotels, Luxury Division. Prior to his role as executive chef at Melrose Georgetown Hotel, Lindsay was a part of the pre- opening team at One Ocean Resort & Spa and Azurea Restaurant in Atlantic Beach, Fla., where he quickly assumed the position of executive sous chef. He spent time overseeing all food and beverage outlets at the Florida resort. Lindsay began his formal training at Connecticut Culinary Institute in Suffield, Conn where he studied advanced culinary arts. Before joining One Ocean Resort & Spa and Azurea, Lindsay led the kitchen for Amelia Island Plantation Ocean Grill in Fernandina Beach, Fla.
Lending his talent to multiple charity events and organizations, Lindsay reflects the Bardessono team’s philosophy of involvement of charitable efforts and has supported philanthropic events such as the Friends of James Beard Benefit Dinner, Children’s Home Society Caring Chefs, Tom Coughlin’s Jay Fund Foundation and First Coast Premier Wine Extravaganza benefiting the Children’s Cancer Fund. This past year he also served as a 2015 Embassy Chef Judge during Washington D.C.’s Embassy Chef Challenge where a dozen embassy chefs present signature epicurean delights and compete for the Judges’ Choice and People’s Choice Awards.