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Napa Noshing

New restaurants open their doors around town.



Andy Berry

Pig Out

Chef Sean O’Toole of Quince, Lucy, and Hopper Creek Kitchen fame has secured one of Napa’s most exquisite dining rooms, the former Ubuntu space, for his first independent venture. Torc is an old Gallic word for “boar”— a symbol of hospitality and feast—which is just what you’ll do on O’Toole’s seasonally changing, contemporary American menu. 1140 Main St., Napa, (707) 252-3292, torcnapa.com.
 

Stephanie Kendall

Beer, Bites, and Bourbon

An old-school atmosphere, inspired cocktails, and beer brewed on-site offer a welcomed respite from wine at this new concept. Stephanie and Scott Kendall, owners of adjacent Carpe Diem, opened Second & Brown with a menu of inventive upscale bar bites such as “quack and cheese,” a macaroni and cheese dish made with duck confit. Pass the bourbon! 1001 Second St., Napa, (707) 224-0800, secondandbrown.com.
 

Courtesy of Lulu's Kitchen

Branching Out

Food has finally arrived at 1313 Main, thanks to Lulu’s Kitchen, downtown Napa’s new sleek, north-side wine bar. Chef Isaac Coles sources local ingredients, including produce from a garden the restaurant maintains in Petaluma. Dishes for sharing include oysters on the half shell, caviar, charcuterie platters, and a cheese plate, bearing Northern and Central California’s finest. 1313 Main St., Napa, (707) 258-1313, 1313main.com/lulus_kitchen.
 

Pizza With Heart

Velo Pizzeria, a casual bistro in the old Fagiani’s building, focuses on regionally sourced ingredients. Co-owners Dan Sarao and Lewis Chilton know how to please hungry crowds: Sarao worked at Bouchon, and Chilton runs the Yountville Deli. 807 Main St., Napa, facebook.com/velopizzeria.
 

Sister Act

Napa residents chose the name Napkins for Tarla Mediterranean Grill’s sister restaurant, which offers a full bar and American cuisine with global influences. 1001 Second St., Ste. 112, Napa, (707) 927-5333, napkinsnapa.com.

 

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A Sophisticate Palate

In this day and age of Iron Chef and Rachael Ray, everyone thinks they're a chef - or wants to learn to be one. Evolving with this culinary trend, the prestigious California Institute of America at Greystone is expanding its nonprofessional programs, offering a wide range of ways to introduce the amateur chef to the bounty of Wine Country.

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