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Price Guide: $ = less than $15, $$ = $15 - $35, $$$ = $36-$50, $$$$ = over $50
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Chef Daniel Patterson's contemporary French cuisine is of astonishing quality. His wife, Elizabeth Ramsey, presides over two lush, formal dining rooms with grace and flair. Inexpensive fare is offered in the casual wine bar. More than 30 wines are poured by the half-glass, glass, and bottle.
This moderately priced California-Italian-French bistro serves pizza, pasta, grilled foods, salads, and a large selection of local wines. Local winemakers come here for crisp-crusted pizzas; eye-pleasing carpaccio dressed with capers, olive oil, and grana; housemade breadsticks; and delicious pasta specials such as trenne pasta with lamb, artichokes, olives, roasted tomatoes and ricotta salata.
The menu here is a food lover's dream: classic and classy bistro fare dictated by the seasons and served in a casual setting by some of the best waitpeople in Sonoma County. Don't miss the Local Stash, a secondary wine list of older vintages from nearby Dry Creek and Alexander Valley vintners.
Steve Simmons's diner is a local find. Don't miss his top-notch chicken fricassee with biscuit topping or fried oyster po' boys. The respectable wine list offers some great choices by the glass.
For a brew pub, Dempsey's food is surprisingly sophisticated; in fact, it's some of the best in the North Bay. Try a crisp green salad topped with delicate beet slivers, crunchy walnuts, and salty blue cheese. The carnitas sandwich with tangy avocado spread melts in your mouth; it's testimony to why pub food was invented, as is the cheddar burger served with thick, crispy house-cut fries. Among the desserts, a fall fig tart with rich caramel is extraordinary. The food pairs well with Dempsey's handcrafted brews, including a delicately dry wheat beer and an Ugly Dog Stout--one of the best stouts I've ever tasted. (Maurice)
L.A. chef Thomas Keller bought this Napa landmark in 1994 and transformed it into an idyllic setting for his inventive cuisine. Keller's prix-fixe tasting menus offer a sampling of his stylized dishes featuring unexpected juxtapositions and flavors.
Any high-tech factor here is in the crisp, sparkling decor, not in the hefty burritos that you design yourself with tortillas and fillings. There are lots of choices for those looking to stay lean, too, and a choice of salsas so you can set your chile quotient at either the low or the high end of the thermometer.--Diablo
Any high-tech factor here is in the crisp, sparkling decor, not in the hefty burritos that you design yourself with tortillas and fillings. There are lots of choices for those looking to stay lean, too, and a choice of salsas so you can set your chile quotient at either the low or the high end of the thermometer.--Diablo
Any high-tech factor here is in the crisp, sparkling decor, not in the hefty burritos that you design yourself with tortillas and fillings. There are lots of choices for those looking to stay lean, too, and a choice of salsas so you can set your chile quotient at either the low or the high end of the thermometer.--Diablo
Any high-tech factor here is in the crisp, sparkling decor, not in the hefty burritos that you design yourself with tortillas and fillings. There are lots of choices for those looking to stay lean, too, and a choice of salsas so you can set your chile quotient at either the low or the high end of the thermometer.--Diablo
Bradley Ogden's sophisticated American cooking suits the setting in this splendidly restored Victorian. Opt for lunch on the charming patio. Chef Todd Davies's menu highlights include whole grilled chicken with honey vinegar sauce and pepper steak fries.
Attached to the Raven Theatre, Ravenous Cafe serves outstanding fare in a tiny room with faux-tiger covered banquettes and enormous fresh flower arrangements. Chef/owner Joyanne Pezzolo coaxes big flavors out of her kitchen, showing off her midwestern roots. Thick slices of crusty home-baked bread are delivered to every table. Pan-roasted pork tenderloin with juniper sauce and potato-onion-rosemary gratin is hearty and delicious. (Maurice)
A perfect spot to while away a Napa Valley afternoon is a terrace table overlooking the patio of this restaurant's picturesque stone building. Although you might dream you're in a villa in northern Italy, the marvelous prosciutto, soft mozzarella, pastas, and breads are made right on the premises.
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