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New Eats

Savor fresh flavors from Wine Country this spring.



Charlie Palmer Steak: Team up to enjoy a bone-on tomahawk for two, plus sides.

Photo by Paige Green

Charlie Palmer Steak

The celebrity chef has expanded his empire with this posh palace. Start with an opulent seafood platter, move on to a lavish Caesar dotted with prosciutto and quail egg, and then indulge in prime wagyu steak. 1260 First St., Napa, (707) 819-2500, charliepalmersteak.com.

Salt and Stone

A wood dining room, retro lounge, oyster bar, and lengthy menu of bistro classics come together to create a cozy supper-club mood. The gorgeous pond-side patio is the crowning touch. 9900 Sonoma Hwy., Kenwood, (707) 833-6326, saltstonekenwood.com.

Lovina

The former Calistoga Kitchen has been transformed into a quaint cottage destination. Eclectic favorites include chicken ’n’ ricotta dumplings, and tiger prawn and Hodo Soy tofu curry. 1107 Cedar St., Calistoga, (707) 942-6500, lovinacalistoga.com.

Southside Yountville: Expect stellar wine and food pairings at this spot in Stewart Cellars winery. Photo by Bob McClenahan.

Southside Yountville

Napa’s Southside Cafe has opened a second location, serving all-day breakfast and lunch at Stewart Cellars winery. Owners Irma and Morgan Robinson delight with Latin-Cal bites like pastry-delicate buttermilk biscuits smothered in chorizo-cilantro gravy with poached eggs. 6752 Washington St., Yountville, (707) 238-4632, southsidenapa.com.

Tisza Bistro

A mouthwatering mix of German, French, and Cal-American tastes makes chef Krisztian Karkus’ work unique for the area. Savor the braised lamb shoulder with Bohemian yeast dumplings, roasted onion, vegetables, and jus. 8757 Old Redwood Hwy., Windsor, (707) 838-5100, tiszabistro.com.

Tisza Bistro: Appetizers here mix German, French, and Cal-American cuisine. Photo by Krisztian Karkus.

Umbria

Owner Giulio Tempesta attracted stars like Sharon Stone to his original S.F. Umbria, and his classic Italian still tempts with spaghetti smothered in chunky oxtail ragu and meatballs, or a ravishing breaded chicken breast atop grilled polenta and spinach. 13740 Arnold Dr., Glen Ellen, (707) 996-4401, umbriaglenellen.com.

Izakaya Kitaru

Ishikari nabe is heaven in a hot pot delight of salmon in miso bobbing with tofu, Napa cabbage, mushrooms, carrots, and snap peas. So is the ramen, sushi, and monkfish liver. 212 Western Ave., Petaluma, (707) 789-9068, kitarupetaluma.business.site.

Restaurant at Russian River Vineyards

The iconic 1890s farmhouse is reborn fed by a new 1.25-acre organic farm. Seasonal bounty brings joys such as apple miso–glazed duck confit wrapped in feuilles de brick, or fragrant oven-roasted carrots and scarlet runner beans atop fluffy cumin bread pudding. 5700 Hwy. 116 N., Forestville, (707) 887-3344, russianrivervineyards.com.

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New Eats

Big name restaurant talents are sweeping into Wine Country.

5 New Wine Country Restaurants

New restaurants to delight your taste buds.

Bread Winner

Any Thomas Keller enthusiast who waits in a Disneyland-long line to get into Yountville’s Bouchon Bakery will know that the bakery’s new cookbook—much like the treats behind the door—is a gift to behold.

New in St. Helena

Always a center of style and deliciousness, St. Helena has added to its riches.

Flavor! Napa Valley

Flavor! Napa Valley is a celebration of wine, food, and fun.

Good Wine, on Tap

Following wineries’ success with screw caps, restaurants and bars try their hand at making wine more accessible

Dine About Town

Whether you are yearning for Yountville or a newbie noshing in Napa, here are four fantastic new finds on the foodie map.

Sunny Spots

Enjoy Outdoor Dining at These 10 Hot Spots.

The French Laundry’s New Chapter

Chef Thomas Keller talks about what’s next for his world-famous restaurant in Wine Country.

New Eats

As if foodies visiting Wine Country didn’t already have enough eateries to sate every craving, two newcomers serve up home-style fare at prices that are easy to swallow.

The New Napa

Foodie Destination Among the Vines

Ram’s Gate Winery Culinary Director Taylr Behnam Cuneo pairs food and wine for delicious—and unexpected—results.
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