In Napa Valley California, restaurants are inspired by the local surroundings – earthy wine vineyards, Spanish colonial archi ... tecture, small production farms, fresh ingredients and a passion for keeping things simplistic and natural. This philosophy begins with the exterior of the building, a Napa Valley Spanish Colonial style with our own live grape vines, pomegranate tree and vegetable and herb garden. It reaches inside to the rustic décor and the craftsmanship of local artist ZACH SESSIONS who created the wood surfaces from reclaimed woods and wine barrels. It flows to the bar where our exclusive California wine list is designed to offer approachable wines at great prices. Nowhere is this more true than in our WINES ON TAP, the largest in the state, or our barrel infused specialty cocktails. In the kitchen, our chef KEN APONTE is committed to 100% scratch cooking, including fresh bread and pomegranate butter, ice creams, pastas, soups, stocks and sauces. Our list of LOCAL PARTNERS is extensive and growing every day to include produce farms, ranches and even craftsmen like TIM FLETCHER who fashions cheese boards and pizza boards from wine barrels. This philosophy also obligates us to mark each menu item with symbols that allow you to quickly distinguish dishes that are Local, Farm Raised, Wild, Gluten Free and Vegetarian. The MENU is designed to be varied and extensive. To make sure you never get tired of it, the menu is augmented by daily blackboard specials, a common feature in most Napa restaurants. Our menu is designed to offer smaller, as well as large, plate options. This allows the non-traditional diner to share and to experiment with lots of different items. All of this is finally combined with a service style oriented to knowledge and hospitality but without the formality of white table cloth restaurants. read more