Restaurants in Napa Valley
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.
Located in the downtown Bel Aire Plaza shopping center, this restaurant is owner Gene Tartaglia’s ode to Memphis-style slow-cooked barbecue.
Lemon cookie, burnt caramel, and cardamom are just a few of the 100-plus rotating flavors available at this all-natural ice cream shop.
Within the narrow confines of Cook, owner-chef Jude Wilmoth, who previously helmed the kitchen at St. Helena's Tra Vigne, prepares casual Northern Italian cuisine using fresh, locally sourced ingredients.
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.
Chef Richard Reddington’s sleek, sultry, Mediterrasian restaurant is as close to Hollywood as you’ll find in Napa Valley.
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.
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.
Join the locals for a cup of house-roasted java (Clean Teeth Murray’s is a favorite blend).
In addition to specialty market Dean and Deluca and Rudd winery, Leslie Rudd owns this restaurant.