Winemakers are often some of the most knowledgeable people to approach when seeking recommendations on where to dine in their regions. With that in mind, Maria C. Hunt spoke to top producers for their favourite Napa Valley restaurants, helping eager wine tourists who might otherwise feel overwhelmed by the range of options in what is one of the world’s most prestigious wine regions.
From lunches that stretch long into the afternoon to sophisticated dinners enjoyed outside in the warmth of Californian evenings, tourists have plenty of appealing choices to fit every occasion. And of course, the recommendations below have a keen eye on their wine lists, from the Italian and Californian selection at Bottega to the vintage Champagnes and Rieslings at Kenzo. There’s almost always the opportunity to sample wines from further afield, as well as stunning bottles from local producers.
Take a look at a selection of the best Napa Valley restaurants to visit on your next trip, as selected by great winemakers in the region.
Winemakers select their favourite Napa Valley restaurants
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Rutherford Grill
‘If I’m on my own, just working down Valley, I go to Rutherford Grill, sit at the bar and get one of their amazing salads. The flying tuna platter is my favourite: seared ahi on a salad with mango and orange and just a delicious, delicious dressing. It’s a really good Asian-inspired lunch. They’re also known for their grilled artichokes, which are very famous around the valley.
‘Often I’ll see a lot of locals at the bar, other vineyard managers and winemakers; it’s really fun. They don’t take reservations; you just show up and it’s first come, first served.
As chosen by Heidi Barret of La Sirena and Barrett and Barret
Bottega
‘We’ve been spending some time at Bottega. It’s great for grilled polpo (octopus), shaved Brussels sprouts and fried calamari. The spaghetti alla Sophia Loren is always good. Meat, fish, anything goes. Ibérico pork is one of the specials, cooked sort-of-rare like a steak. And sometimes there’s a special with truffles and pasta. Don’t miss the tableside pasta, where they put some whisky in a wheel of cheese and cook the pasta or spaghetti in it – that’s gorgeous.
‘There’s Italian wine, of course – Barolo – and a good list of Napa Cabs. Sometimes we have Champagne. There’s all kinds of dessert – donuts with apple compote, tiramisu, cheese – and they have a great bar.’
As chosen by Benoit Touquette of Fait-Main Wines
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Charlie’s
‘My current go-to spot in the valley is Charlie’s in St. Helena. Chef Elliot Bell and his team have created a convivial space with innovative takes on familiar dishes and an emphasis on local sourcing. You are almost guaranteed to spot a winemaker or three eating at the bar on any given night. Their cocktail programme is on point and the wine list is just the right mix of local and international – to find a pairing for every palate.
‘My ideal evening begins with the shrimp cocktail and a Martini, graduates to the buttermilk fried chicken paired with a glass of Schramsberg blanc de blancs and ends with the campfire pie – chef’s take on the Cindy Pawlcyn classic with marshmallows and chocolate. If s’mores aren’t for you, and if they’re in season, absolutely order the blueberries and cream, with Howell Mountain berries grown by Matteo Abreu.’
As chosen by Jessica Koga of Schramsberg Vineyards
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Cole’s Chop House
‘I love Cole’s Chop House. The owners are just very down to earth, very humble, and they go out of their way to give you a great experience. That’s what we always look for wherever we go, because you can’t buy that. I love the building: part of one of the original buildings in Napa.
‘It’s a steakhouse, but there is also nice seafood, lobster tails, and prawns on the menu. There’s crab and halibut; they make the best oysters Rockefeller; and the steaks are amazing. My favourite is the cowboy steak, a bone-in ribeye. And then the hash browns are incredible: they’re the best in the country. I like the freshness, the crunchiness of them. You know, you can’t stop eating them. For dessert, they have a wonderful whiskey pudding and when they have it on the menu, the carrot cake is amazing.’
As chosen by Roland Herrera of Mi Sueño
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The Calistoga Inn
‘For dinner, I really like The Calistoga Inn. It has an incredible outdoor patio right along the Napa River, so the ambience is great. The outdoor bar area is very festive; it has a fire pit and a great cocktail menu. They serve a delicious paella; I can hardly go there without ordering it.’
As chosen by Heidi Barret of La Sirena and Barrett and Barret
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Torc
‘I love going to Torc in Napa. When you walk in the front door it feels like a little bit of history because you’re walking in through one of those historic buildings with stone walls and wooden floors. There’s a bar that people can eat at, and it feels very comfortable; you can see the chef cooking in the back of the room. There are wonderful window seats if you want to be that person in the window (we love being in the window). And they have fun booths, too.
‘Torc is run by a husband-and-wife team. Sean is the chef and Cynthia works front of the house, and they work really hard there. They forage for their own mushrooms and don’t tell anybody where they go. In winter they’re doing black truffles on pasta, and I’ve enjoyed really fun plays on classic surf and turf, like lobster and tri-tip. They’re really incredible with their vegetables. They’ve got a seafood dish that has asparagus and smoked paprika and herbs around it: super-delicious.
‘For dessert, I like the cookies because they go with a little bit of Tequila off their list or one of their sweet wines. They’ve got a dark chocolate pie and they make their own ice cream. You know, salted caramel ice cream… you just can’t go wrong.’
As chosen by Pam Starr of Crocker and Starr Winery
Angéle
‘Angéle owner Bettina Rouas can often be seen on the dining room floor making sure clients are being well taken care of. Angéle explores the bounty of Northern California through the lens of French country cuisine. You will often find locals, winemakers, and tourists “in the know”, exploring the well-thought-out wine list and taking in the friendly vibes. Whether you are having duck confit, beef bourguignon, or a classic burger, your palate will be met with delicious and familiar flavours.’
As chosen by Artie Johnson of Le Artishasic
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Cook
‘Cook is a neighbourhood restaurant, it’s intimate and the owners – chef Jude and his wife, Meagan – care deeply about their customers, their employees, and, for sure, the food. I aspire to make my wines like Jude cooks, always looking for ways in which to subtly improve the quality, the artistic expression, and the overall enjoyment.
‘The restaurant has just passed the 20-year mark in the same spot. Jude crushes it during the week and is able to close on Saturday and Sunday to spend more time with his family. When you’re sitting at a table or the counter, you feel not just comfortable but loved, like there is nowhere else you’d rather be.
‘I like to start with a Negroni, then move onto a Chianti or a local wine that you’re not likely to see elsewhere around town. I really try to mix it up, but I often fall back on the house burrata, the chopped salad, the heavenly cavatelli (all pastas are hand-rolled every day – it would have made my Italian grandmother cry), and finish up with the panna cotta. Eating at Cook is like the evolution of a great wine on your palate, an enticing entry, a gradual buildup to a gustatory crescendo, and a long, satisfying finish.’
As chosen by Chris Phelps of AD VIVUM and Coil Wines
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Ray Ray’s Tacos
‘Ray Ray’s Tacos is the place to go for tacos reimagined by Culinary Institute of America graduate Rachel ‘Ray Ray’ Williams. Ray Ray worked at the Restaurant at Meadowood before finding her true calling with her love for traditional Texas street tacos. This restaurant in downtown St. Helena is open for breakfast, lunch and dinner.’
As chosen by Aaron Pott of Pott Wine
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Goose & Gander
‘We like Goose & Gander in St. Helena – it’s so cute. Goose & Gander is very well known for its incredible cocktail programme, but the wine list is the secret, cool part of the menu because they have an unbelievable selection of local wines. They tend to get stuff that is hard for other people to get hold of because they have such good relationships with winemakers.
‘They have a beautiful outdoor courtyard. It’s an old craftsman property, so it has a cool homey feel. And they’re just super-sweet there; it just feels like you’re getting a really good home-cooked meal. I am more of a veggie, and they have an amazing grilled cauliflower dish that’s really delicious. They have an incredible burger. They always have a really nice piece of fish that’s perfectly cooked, and great salads. They change up the menu seasonally and they’ve been growing veggies for it. And the bar is this classic, old cosy bar: it’s downstairs and there’s a fireplace in there. It’s pretty awesome.’
Annie Favia-Erickson of Favia Wines
Kenzo
‘For luxury-tier fine dining, I’m going with Kenzo. Kenzo is the ultimate omakase-style restaurant. Think about precision cuisine like The French Laundry but with Japanese style. It is unbelievable. For multicourse, luxury dining, it’s probably my favourite place in the United States right now. It is truly a gastronomic journey, and one that changes all the time. The last time I dined, there was of course some sashimi – but then they went into some beautiful root vegetable dishes and we had some wagyu.
‘We had the wine pairings, which included wine and sake, which was so much fun – and I love Champagne, so we ordered that, too. The restaurant has a beautiful wine list with, of course, some Kenzo wines, as well as other domestic and international wines; we had some Riesling that night and even Cabernet Sauvignon.
‘It’s very refined and intimate. If you go with an engaged group keen for wonderful dialogue and with exploratory desires when it comes to cuisine, you’re going to have an unbelievable night.’
As chosen by Robert Mondavi Jr. of Rutledge and Vine
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Mustards Grill
‘My go-to is Mustards Grill for its soulful comfort food. The wine list is incredible, and the people are great. It’s where you see all the other winemakers: it’s the local. We like to start with the ahi tuna tostada. Nine times out of ten I order the Mongolian pork chop, so you’ve got some cabbage on the side and it’s the right balance of sweet and savoury.
‘The wine list is always changing; that’s the beauty of Mustard’s. You get to dive deep as the list is so long. As far as cocktails go, I routinely order The Final Word. It’s a play on The Last Word that’s made with rye and lemon juice.’
As chosen by Nigel Kinsman of Kinsman Eades
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Bouchon
‘Bouchon is a classic French Bistro dropped in the middle of Napa Valley. Owned by culinary master Thomas Keller, he brings his mastery of French cuisine to a classic Bistro.’
As chosen by Aaron Pott of Pott Wine
The Charter Oak
‘Our go-to for lunch is The Charter Oak. When you come in through those big drapes, the first thing you see is the hearth where they’re grilling, and then you see the kitchen and one big, long family table and the wooden bar. It’s very inviting – and not stuffy.
‘We love everything from the bread with homemade butter to start, to the grilled avocado and the wings, which are always good because they change monthly. The menu changes often, but Philippe is big on the tartare and I love the grilled trout in a really simple beurre blanc that’s not too heavy; plus, the grilled mushrooms and even the garden vegetables with the soy dip, though it’s an expensive dish. They serve our Mekerra and our estate Metisse Montbleau Vineyard wine and that is huge for us. But otherwise, we usually opt for Krug bubbles and Sine Qua Non – and they make a great spicy Margarita.’
As chosen by Cherie and Philippe Melka of Atelier Melka
‘The Charter Oak was created by Christopher Kostow, a mad genius and one of the youngest Michelin three-star chefs ever. The food here is simple and well made with many ingredients coming from the farm located less than a mile from the restaurant.’
As chosen by Aaron Pott of Pott Wine
