OUR TOP PICKS IN NAPA VALLEY
OUR TOP 10 RESTAURANTS
THE RESTAURANT AT MEADOWOOD - ST HELENA (MEADOWOOD RESORT)
Michelin 3 Star Rating
Casually elegant dining experience featuring a modern approach to Napa Valley cuisine. Ours is a modern American restaurant meant to speak to and positively impact the Napa Valley community while delivering a singular dining experience for every guest. What excites us most is the concept of curation: the forging of relationships with artisans, growers, foragers and other members of this dynamic community. We hope that their stories can meld with ours; that we can be caretakers of this collective vision-sharing it with our guests in a manner at once personal and celebratory. Chef Christopher Kostow and his culinary repertoire has been described as “Approachable, dynamic, evocative and playful.”
THE FRENCH LAUNDRY - YOUNTVILLE
Michelin 3 Star Rating
The food is mainly French with contemporary American influences. Every day, the Chef Thomas Keller serves two different nine-course tasting menus, none of which uses the same ingredient more than once.
FARMSTEAD AT LONG MEADOW RANCH - ST HELENA
American farmhouse cuisine. This celebrated American farmhouse cuisine is rooted in the Hall family tradition of showcasing ingredients fresh from their farm, ranch, and vineyards.
PRESS - ST HELENA
Highest quality cuts of meat, seafood and poultry available. Every day the chef selects the finest seasonal produce and highest quality ingredients. A selection of Prime beef, including Cowboy Rib-eye, is procured from legendary Bay Area butcher Brian Flannery. Free-range poultry and lamb from the Sonoma Coast, are all cooked to perfection on a custom-built wood-fired grill and rotisserie.
SOLBAR – CALISTOGA (SOLAGE RESORT)
Experience the seasons of Northern California as they come to life at their Michelin-rated Napa Valley restaurant. The Solbar kitchen, they are pleased to offer you a choice of lighter dishes to enjoy guilt-free as well as more decadent ones in which you can truly indulge. They go to great lengths to involve local producers whenever possible and to let the California seasons dictate our menu.
HARVEST TABLE - ST HELENA (HARVEST INN)
American Cuisine built on French technique. Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine: bold, dynamic flavors and unexpected combinations built on the foundation of classical French technique.
BISTRO JEANTY - YOUNTVILLE
Classic French bistro with indoor and patio dining. In everyday French life, it is the Bistro that is woven into the daily pattern of meals and celebrations. The warm interior is a reflection of the casual elegance you find in every meal. Classic dishes such as Mussels au vin rouge, Cassoulet, or of course Chef Philippe Jeanty’s famed Tomato soup make you feel as if you really have traveled into the French countryside.
BOUCHON - YOUNTVILLE
Authentic French bistro with a seasonal menu and raw bar selections which change throughout the year. Chef Thomas Keller introduced Bouchon, offering authentic French bistro fare with Keller’s unfailing attention to detail in both ingredients and presentation.
Traditional staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites.
ANGELE - NAPA
A classic French country restaurant in the heart of downtown Napa offering. This French country restaurant and bar offers refined bistro fare, wine and cocktails along the Napa riverfront.
The 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 riverfront patio celebrates the region’s temperate climate and relaxed atmosphere.
MORIMOTO - NAPA
Integration of Western and Japanese ingredients situated on Napa’s Riverfront. Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has effectively created a signature cuisine that has gained worldwide appeal and positioned him as one of the foremost chefs today.