Restaurants in Napa Valley
Vibrant accents of red, orange, and green call attention to this quick-service Venezuelan eatery at Oxbow Public Market. Modeled after a traditional arepera, or 24/7 food joint, Pica Pica features an entirely wheat- and gluten-free menu comprised of various corn dishes.
Since moving to a new location on Main Street in 2008, Azzurro Pizzeria has a more streamlined, slightly industrial setting with blue, black, and white tiles lining the walls.
Originally opened as the casual compliment to partners Douglas Keane and Nick Peyton’s very formal Cyrus restaurant, Market was sold to executive chef Eduardo E. Martinez in 2008. The restaurant has retained its simultaneous casual and sophisticated pub atmosphere.
The newest incarnation of the pioneering 30-year-old restaurant at Domaine Chandon is Étoile. Executive chef Christopher Manning cooks with a robust American sensibility, and the occasional French accent.
Set just off Highway 121 in a cheery, bright red farmhouse, the Boon Fly (part of the lovely boutique Carneros Inn) is packed around the clock.
La Luna Market and Taqueria is a small strip-mall grocery with staple items and produce, as well as Mexican spices, salsas, and specialty products like persimmon preserves. The butcher sells raw, semi-prepared, or fully cooked meats.
A converted 1923 Craftsman-style bungalow (low wood-beamed ceiling; two fireplaces) is the backdrop for chef Todd Humphries’s three-course tasting menu of roasted spaghetti-squash soup, Liberty Farms duck-leg confit, and chocolate panna cotta.
The Wine Country Inn was the first bed-and-breakfast in the Napa Valley—and although still family owned and operated—is now a luxurious boutique hotel. It has 24 individually designed rooms and five private cottages with antiques, fireplaces, and quilts handmade by the owner’s grandparents.
Chef Sheamus Feeley grew up on an Arkansas farm with cows, chickens, and pigs, then received his tutelage in seasonal produce while living in Peru.
In the Fall of 2008, Food Network celebrity chef Michael Chiarello launched this low-key dining room with wood-beamed ceilings and Venetian-plaster walls.
What It’s Like: On the banks of the Napa River in a 100-year-old white-and-blue-painted (former) boathouse, this family-run bistro is loved by locals throughout the valley for its French-inspired menu and cheery ambience—think oversize bouquets of loosely bundled meadow flowers,
One of the world’s hardest-to-score tables (where diners have been known to wait a year for reservations) has been praised to the heavens for more than a decade now—and deservedly so.