| Italian | Wine Country | European | Pizza | |
| French | Breakfast | Sandwich | Seafood | |
| Bistro | All Restaurants A-Z | Grill |
| Bistro Jeanty |  |
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 Philippe Jeanty has had a life long love affair with food. His restaurant in Napa Valley is a classic example of his philosophy on food and restaurants. Fresh quality ingredients, exacting and demanding preparation, consistent service at the table, comfortable and informal surroundings. |
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| Bottega | |
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 Chef Michael Chiarello steps back into his clogs at Bottega Restaurant in Yountville, California, in the heart of the Napa Valley. Bottega, "artist's workshop," will serve as Chiarello's own craftsman's kitchen, from which he celebrates deep culinary roots. Chef Chiarello is acclaimed chef, Emmy-winning host of Food Network's Easy Entertaining, tastemaker behind NapaStyle, and proprietor of Chiarello Family Vineyards, as well as a longtime Napa Valley resident. Bottega showcases Chiarello's signature bold Italian flavors with a refined twist. Bottega's menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner, and after dinner. |
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| Bouchon | |
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 The French word "bouchon" describes a particular style of cafe that has existed in the province of Lyon for centuries. Bouchon, opened in 1998, lives up to this designation, offering authentic French bistro fare of a quality not to be found elsewhere in the United States. The restaurant is located in downtown Yountville, California, in a historic Wells Fargo stagecoach stop built in the late 1800s. Renowned designer Adam D. Tihany has masterfully created a beautiful interior that features a magnificent French zinc bar, a vibrant mosaic floor, burgundy velvet banquettes, antique light fixtures and an expansive hand-painted mural by noted French artist Paulin Paris. An outdoor patio accommodates those wishing to dine outdoors in the summer months. |
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| Brix | |
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 Brix Restaurant and Gardens in Napa, California opened on June 9, 2008, as an entirely new incarnation of the wine country classic, with a renewed focus on farm-to-table dining. More than two acres of gardens and orchards provide ingredients for a new menu inspired by the culinary traditions of the winegrowing regions in Southern France and Northern Italy. Owned by the Kelleher family, the restaurant’s name reflects the measurement of sugar levels at which the grapes for the Kelleher Family Vineyard’s Cabernet Sauvignon are harvested. |
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| Cantinetta Piero | |
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 Cantinetta Piero is modeled after the convivial attitude of the people and the open-air lifestyle of Tuscany. The foods of Tuscany are at the heart of Cantinetta Piero. Its menus focus on seasonal ingredients and regional products including seafood and shellfish from the nearby coast, game and meat dishes from the inland and mountain regions, and beautiful, fresh local produce. |
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| Domaine Chandon | |
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 Born and raised in the Napa Valley, Perry Hoffman literally grew up in fine-dining kitchens. His grandparents, Sally and Don Schmitt, were the original owners of The French Laundry, the Yountville restaurant made famous by its present owner Thomas Keller. In the 1980s, Perry would help his grandmother in the kitchen making croutons, roasting bell peppers and chopping parsley. This early experience sparked Perry’s passion for cooking, which ultimately shaped his chosen career. |
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| Hurley's Restaurant & Bar | |
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 Since I began cooking professionally 23 years ago, I’ve had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers, and provides the finest dining experience to the customer. Here in the Napa Valley we are particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisan breads, cheeses, oils and much more. Just as I believe that there is no substitute for finely honed kitchen skills among the kitchen staff I have hired when I opened my own restaurant last November, I also believe that there is no substitute for seasonal ingredients. That is a guiding light behind the menu development at Hurley’s. |
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| Mustards | |
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 We're an American Grill. We grill fish, chops, ribs, steaks, and feature flavors from around the globe. Our specialties include Seared Ahi Tuna on sesame crackers, Crispy Calamari with curried slaw, and BBQ Baby Back Ribs. Our eclectic wine list features hard to find gems from California, the American Northwest, South America, Australia and New Zealand. Mustards Grill was named for the wild mustard flowers that bloom in the vineyards every spring, which help to nourish the soil. Mustard is an integral part of Napa Valley's wine growing diversity makes for one heck of a condiment, and doesn't look too shabby in the springtime either! |
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| Pacific Blues Cafe | |
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 Jeff Steen makes his home and profession in the famed Napa Valley where food and wine are a way of life for it’s residents. Raised in St. Helena, CA, Steen moved away in 1971 and first became involved in the restaurant business when he worked as a bartender to help support his law school studies. |
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| REDD | |
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 Richard Reddington’s first signature restaurant, the result of years of training with the world’s most renown chefs. His training included work in restaurants in France as well as America and the last nine years as a Chef in San Francisco and the Napa Valley. |
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| The French Laundry | |
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In the end a great meal is not about the food and wine. A great meal is an emotional experience. We try to make is an extraordinary one by creating a beautiful place, one filled with a staff who cares about it as they do about their own home, and care for you as the most important guest in it.| The Restaurant Bardessono | |
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 Inspired by the abundance of the Napa Valley, Executive Chef O’Toole’s menu draws from local growers, farmer’s markets and the restaurant’s own on- and off-site culinary gardens. Bardessono’s bar lounge features a full bar serving an array of artisanal spirits. The extensive wine list highlights renowned small producers from around the world and many organic, sustainable and Biodynamic vintners. |
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| V Wine Cellar | |
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 Even the most seasoned palate needs a break so relax on our patio with Charcuterie and bakery fresh breads or if Food + Wine pairings fit your fancy, enjoy classic pairings such as Spanish Olives with Sherry, Local Blue Cheese and Port or Farmers Market Berries with Sparkling. For those looking for something new, discover what pairs the best with Pineau de Charentes or Sparkling Sake. |
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