THE RESTAURANT AT MEADOWOOD
900 MEADOWOOD LANE
ST. HELENA
(707) 967-1205
AMBIANCE
Restaurant director Nathaniel Dorn and his front-of-the-house team, winners of the 2014 James Beard Award for Outstanding Service, know how to make guests feel at home at this three-Michelin starred restaurant that boasts a warm, contemporary 44-seat dining room with wingback leather chairs and dark wood. A 20-foot beamed ceiling, two fireplaces and large windows highlight the expanded bar area, where relaxing comes easy.
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There’s no printed menu at this modern American restaurant. Trust us when we advise you to sit back, relax and trust Chef Christopher Kostow to amaze you with his imaginative creations. Kale leaves are presented on an open page of a cookbook; a borage oyster leaf mignonette is served in a ceramic oyster shell; taleggio cheese arrives in a butter dish with bread. For a truly special experience, take in the action at the Chef’s Counter, where there’s seating for four inside the kitchen.
Sweet Tooth
The chocolate chestnut, a faux chestnut of roasted chocolate and chestnut puree with dehydrated chocolate, is unreal.
TOP TIPPLE
The cucumber basil gimlet, made with St. George Botanivore gin, cucumber, Thai basil and lime, refreshes on a warm summer evening.
THE FRENCH LAUNDRY
6640 WASHINGTON STREET
YOUNTVILLE
(707) 944-2380
AMBIANCE
Chef/proprietor Thomas Keller’s celebrated eatery The French Laundry, awarded three Michelin stars every year since 2007, closed in December for a kitchen overhaul and re-opened in April with a temporary kitchen inside shipping containers. The dining room, however, remains unchanged. Custom-crafted wainscoting, accentuated by the warmth of 100% silk window treatments and Raynaud porcelain wall sconces, add to the classic simplicity. Order up
Select from either the nine-course chef’s tasting menu or nine-course tasting of vegetables. You’ll enjoy contemporary American cuisine with French influenced dishes such as Keller’s classic salmon cornets and oysters with pearls of tapioca and caviar as well as dishes like slow cooked filet of wild king salmon with d’Avignon radishes, English peas, jidori hen egg mousse and bronze fennel. Never is a single ingredient repeated throughout a meal.
Sweet Tooth
Doughnuts, deep-fried dough coated in sugar and cinnamon and served with coffee, are balls of
TOP TIPPLE
After dinner, indulge in The French Laundry’s Spirits Program, a unique collection of rare spirits sourced from around the world consisting of 51 bottles, including Scotch, bourbon, tequila, cognac, grappa and eau-du-vie.
RESTAURANT AT AUBERGE DU SOLEIL
180 RUTHERFORD HILL
RUTHERFORD
(707) 963-1211
AMBIANCE
Though the Restaurant at Auberge du Soleil’s indoor dining room is beautiful thanks to rich interiors accented with abstract paintings, exposed beams and warm wood furnishings, nothing beats one of the highly-coveted tables on its famous terrace. Here you’ll take in panoramic views of the vineyards and stunning sunsets from your perch at this one-Michelin starred eatery.
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Executive Chef Robert Curry’s wine country cuisine mixes Mediterranean flavors with the Valley’s rich ingredients and regional produce to create innovative dishes. Popular appetizers include the kona kampachi crudo, made with sesame crème fraîche, cucumber, radish and dashi as well as the sautéed foie gras served with a bacon-wrapped date. The Japanese wagyu A5 practically melts in your mouth.
Sweet Tooth
Two words describe the signature dessert, torte au chocolat—decadent and delicious.
TOP TIPPLE
The wine list here is an oenophile’s dream. It is the largest and most extensive wine list in the Valley—1,500 selections from a 17,000-bottle cellar—and is available on tablet.
SOLBAR
755 SILVERADO TRAIL NORTH
CALISTOGA
(707) 226-0800
AMBIANCE
Following a recent $1.1 million renovation, the interior of this six-time Michelin-star rated eatery now matches its absolutely fabulous fare. Globe-shaped chandeliers fashioned from willow vines dangle throughout the dining room, while custom-built banquettes, tables and sofas create a comfortable, welcoming atmosphere in its lounge. An expanded chic courtyard allows for more beautiful people.
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Executive Chef Brandon Sharp has a knack for using local and seasonal ingredients coupled with bold and bright flavors to deliver fresh farm-to-table cuisine. Some of our favorite dishes include the crispy petrale sole tacos, shrimp lettuce wraps and the creamy burrata with English peas and mint salsa verde pepperonata. For a personalized experience, opt for a custom, five-course menu in the new, private Chef’s Atrium.
Sweet Tooth
The chocolate marquise, served with Grand Marnier crème anglaise, pistachios and cocoa nib dentelle is ridiculously rich and pleasing.
TOP TIPPLE
You’ll sparkle with the Blushing Bubble: Roederer Estate Brut Rosé, art in the age rhubarb and house rhubarb bitters.
