Restaurants in St. Helena
In addition to specialty market Dean and Deluca and Rudd winery, Leslie Rudd owns this restaurant.
One of Napa’s most recognizable restaurateurs, Cindy Pawlcyn opened this restaurant as an ode to her culinary-inspired globetrotting. Originally built in the 1800’s, the building has served turns as a private residence, bordello, and cooperage.
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.
Within the Meadownwood resort, this restaurant has a country cottage setting with a wood-beamed ceiling, large mirrors, and a dark wood bar. Views of the Mayacamas Mountains surrounding the resort are clearer during the day, when lunch is served on the patio.
After being open for more than 20 years, Terra restaurant finally acquired its liquor license in 2010. That's whenowners Hiro Sone and Lissa Doumani split the space in two and opened Bar Terra next door for more casual dining.
Occupying a scenic, 16-acre estate in St. Helena, Brix is a combination restaurant, wine shop, and vegetable garden owned by the Kelleher family.
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.
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.
Sometimes, even when you’re traveling among the world’s high temples of gastronomy, all you really want is a good, messy hamburger.
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.
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.