Jim & Jamie’s Adventures In Napa

We often send guests up to Northern Napa Valley (only 25 miles away) to visit Vincent Arroyo Winery, Summers Winery, August Briggs Winery, or even Laura Zahtila Winery.  We often suggest a picnic lunch to enjoy, but for those who want to sit down and be served then SolBar is the answer.  Situated in the Solage Resort in Calistoga, SolBar is their restaurant that has a nicely appointed dining room and a sunny patio area outdoors for those who enjoy the sun and views of the surrounding mountains.  We chose outdoors for our venue and with perfect 70 degree weather and everything green and lush, with the swimming pool in the background toward one end, and the fountain that has a firepit in the center of it at the other, it created a “perfect Napa moment” for us.  The menu is playful: four columns of about 20 items- 10 appetizers, 10 entrees.  In the appetizer section, there is the first column printed in green (healthier options) and the second column printed in red (richer options); and that same organization on the entrees.  It was fun to choose from both sides of each column, playing with both healthy and rich, luscious food (read that butter, creamy, and wonderful).  We began with the roasted pepper soup served with arancini, delightfully poured out into the bowl at the table, as well as the sunchoke soup with a creamy base and pine nuts that were a perfect contrast in texture and flavor.  Moving onto the entrees we ordered the tuna burger with tofu salad and the chicken tandoori with naan bread and a cucumber-lettuce salad.  The tuna was freshly cut tuna steaks, formed into patties and served in a steamed bun.  Served medium rare as it should be, it was a nice afternoon bite.  The chicken tandoori was served as cutlets with a dry rub marinade and pan-fried, on top of homemade naan bread with a fresh tasting cucumber salad that fit just right with the chicken.  Portions are large, presentation is great, and flavor is wonderful.  We are really excited about having this new restaurant to send our guests to while visiting the Calistoga region and know that they, too, on a day like today, will find a “perfect Napa moment” celebrating good wine, good food, good friends, in a great location.

The city of Napa and Napa Recycling and Waste Services presented The Inn On First with two prestigious recycling awards today.  We were awarded the Certificate of Special Congressional Recognition for invaluable service to the community issued by the office of Mike Thompson, our congressional representative in Washington, D.C.; and we were awarded a Certificate of Recognition by the California State Legislature for outstanding recycling efforts.  What was even better was that we received a small monetary award to go with the awards.  This was all with the assistance of the Napa Recycling and Waste Services who made on-site visits and gave us the information and tools necessary to implement changes which secured us these awards.  We are so excited to know that our efforts to be green, to educate our guests and employees on the need for recycling and composting, are being recognized in the community and in the state of California.  Thanks to Mercedes Stonefelt for her continued efforts to find new ways to make our inn greener, and to the housekeeping staff (Mari, Lourdes, Nita, and Veronica) whose daily efforts to support our recycling efforts have paid off through these awards.

We recently returned to Angele (pronounced On- jell) as part of our yearly evaluation of restaurants in the area.  It was a quiet night, but even when it is busy there is always a sense of romance in the air.  The candlelight, the river outside the windows, and the great food make a lasting impression.  Foie gras was on the menu, still a favorite of mine, served two ways: fried and a terrine slice served with apple relish and toasted brioche.  What a treat.  Jamie enjoyed the beet salad and we both tasted the roasted artichoke soup that was a special on the menu.  Both items were just lovely.  For dinner I ordered the sweetbreads; I realize that not everyone likes the concept of sweetbreads, but they are beautiful.  Served with fresh vegetables and a poultry reduction sauce it was a perfect pairing.  Jamie decided on the Boeuf Bourguignon with buttered noodles and it was the hit of the evening.  Slow roasted, fork-tender beef, with a luscious red wine reduction sauce.  For dessert a scoop of peanut butter and chocolate ice cream.  It was a wonderful meal and confirmed that Angele is still one of the great places for guests to dine while in Napa.

As a side note, Angele also has a wonderful patio that overlooks the Napa River and is a great dining spot for lunch; or when the weather cooperates later in the Summer, a perfect place to dine for dinner.

We typically avoid restaurants along First Street as they seem to suffer from bad food or bad service and in rare cases both.  Norma Rose Tavern breaks that mold.  They don’t take reservations, so it is first come, first served.  So we gladly put in our names, were told it would be forty-five minutes, and informed them that we would be across the street at the Avia Hotel enjoying a glass of wine in their lounge and would return to claim the table and not to give it away any sooner.  They honored that request nicely.  A note on the Avia lounge- it is a nice place to gather around a table for a glass of wine while you wait.  We haven’t tried the restaurant yet as they have exchanged chefs multiple times and we’re waiting on some history to be built before we go.

As for Norman Rose Tavern, it is now another local’s favorite, and it is tavern food.  Sandwiches, soups, salads, burgers, chicken, fish, french fries, onion rings, etc.  This is not gourmet as in innovative and different.  This cuisine is for those who want something easy, simple, and tasty.  We ordered the truffle-parmesan fries to start and the macaroni and cheese (pure comfort food!) and we were not disappointed: crisp, freshly fried, and tasty fries, with a smooth, creamy, delicious cheese sauce on the macaroni.  The field greens salad with Pt. Reyes Blue Cheese (a personal favorite cheese of mine) was spot on, as was the tavern chopped salad (with more Pt. Reyes Blue Cheese).  Unfortunately they were out of snapper that night so we settled on the Buttermilk Fried Chicken Sandwich and the Lamb Burger.  With Oenotri just next door, we can’t even tell you how happy we are that these two new restaurants have opened just 3 blocks away from The Inn On First.

A new restaurant called Oenotri opened in the past few weeks and we are really excited.  They are certified to serve Neapolitan Margherita Pizza (see http://en.wikipedia.org/wiki/Pizza), and serve specialties of Campania, Calabria, Basilicata and Puglia.  We started, of course, with the Pizza and the tomato sauce is so fresh and clean tasting in its simplicity that you can appreciate the tomatoes for what they are without a lot of added herbs; as well as the roasted beet salad with pistachio sauce that was delicious.  Then we ordered the black pasta, made with squid ink, served with squid and more squid ink and butter, which made everyone’s teeth black as you ate and created a good round of laughter while indulging in the flavors.  Jamie enjoyed the lamb which included two large chops and vegetables, and I ordered the squab which was perfectly roasted and served with an olive relish that worked really well with the meat.  Our friends ordered the black cod on grits with spring vegetables and pine nuts, and the fish just melted in your mouth.  For dessert we ordered the cookies and coffee which came with 3 small bites, a bit of chocolate, and coffee of course.  We loved everything about the place; so much so that we want to go back soon and try it again just to make sure there is consistency in the service and dishes….dinner anyone?

A simple link, a vote, and you’re done.  Please help us to be #1 for Best of the Bay for 2010.  Maybe you cannot visit us this year, but you can easily put in your vote and that will help us quite a bit!

Thanks,

http://baylist.sfgate.com/the-inn-on-first/biz/372055

We ate at Grace’s Table restaurant recently and enjoyed a bit of world cuisine.  Between the four of us we were able to enjoy many appetizers and main courses to share.  We started with the deep-fried artichoke hearts with a yummy romesco (red pepper) sauce (enjoyed by all except me, as I don’t like deep-fried artichokes, but gladly sopped up the romesco sauce with my bread), a roasted beet salad that was clean and pure in flavor (Jamie’s favorite), chicken liver mouse with a red wine gelee on top served with crostinis (loved it!), and a beautiful asparagus salad with parmesan and nasturtiums.  Our main courses included a delightfully presented tamale with peppers and cheese, the cassoulet that was perfectly cooked and piping hot, a savory duck confit, and polpette (meatballs) with  greens and pasta.  For dessert we enjoyed a blood-orange infused cheesecake that was out of this world, a pear tart with puff pastry crust and caramel sauce (a fave of 2 others), and the gigantic piece of chocolate cake (Jamie’s favorite).  Overall, a great experience for us.  My only complaint is the decor- a little too plain and ordinary for such great food coming out of the kitchen.  Jamie and Mercedes would have great decorating ideas; but they’re not asking.  Oh well.  Still a great food and great value experience for us.

We had been to a hospitality event in the Napa Valley and met Julie Johnson, owner of the Tres Sabores winery.  There was an invitation to visit and we finally made it.  Tres Sabores is a small, family-owned ranch and is located on the western Rutherford Benchland of California’s Napa Valley, where they grow organically certified Zinfandel, Cabernet, Petite Syrah and Petit Verdot grapes, olives, Meyer lemons and exotic pomegranate cultivars.  Their single-vineyard wines include Tres Sabores estate Zinfandel, Cabernet Sauvignon and Sauvignon Blanc from the Farina Vineyard of Sonoma Mountain.

Tres Sabores means “Three Flavors” in Spanish, and in each of their wines, you’ll find three equally savory, yet distinct  tastes: the Terroir, or flavor embodied by the unique location of our ranch; the Vine, or distinct character of the grape variety; and the Artisan, or winemaker’s personal contribution of style and intuition. When appropriately balanced, these flavors result in wines with intense, yet delicate aromas and a structure that supports both long-term aging and immediate enjoyment.  As a small winery they provide a very personal tour of the operation and explain how the organic farming works for their vineyards.  You will definitely meet the dogs and, if you’re lucky, the sheep as well!  If you’re smart you’ll bring a sandwich and enjoy a lovely picnic out the back of the barrel room overlooking the vineyards and the Napa Valley all around you.  Their zinfandel was by far our favorite (we enjoyed all their wines), but we also found a playful wine called “Porque No?” (meaning “Why not?”) that was inexpensive and pretty much goes with anything.  For Zin-lovers, we think you’ll appreciate what they have to offer; and for those who love good wine, this is a great, small-production place to add to your list.

All three of us dined for the first time at the Mini Mango last month. We really enjoyed the experience. I personally feel that it was the best combination of your local tiny thai bistro, and an established Napa Valley restaurant. The setting was intimate, they did a nice job of fitting quite a few tables in the main dining room, and the service was very good. The main dining area has a small view into the kitchen and a large view to the outdoor, larger,  heated patio area with tables. Very clean, very simple.

The only thing that wasn’t necessarily simple was getting to the table. To be fair I feel like I should be discuss this. Most people that come to Napa want or expect the red carpet to be pre-laid and surrounded by rows of vines. Not an unjust expectation, but, while they do have a terrific set of red drapes hanging over the patio and excellent service, you will most certainly find a line of guests in front of you and no vineyard views, even if you have a reservation. However, this isn’t necessarily a bad thing.

When going to a busy, bustling establishment it is not uncommon to think it is good or even great. Why else would people be there? When there are so many establishments that are almost barren and starving for business, is it better to take a chance on them? Not if you know what you like to eat.

At the Mini Mango, people don’t seem to mind waiting for the food. I found it to be hot, fast and elegant. We ordered just about one of everything. There were noodles slicked with a thin but typically rich sauce, shrimp spicy-smokey-sweet, pork covered, no glazed, with brown sugar glaze that was so sticky, it would stick, literally stick to your fingers but after melt, and then there were  corn fritters.We were served the most perfect corn fritters. The fritters tasted like a corn candy. But better. The corn was mixed into a light batter that when fried, gave it a delicate salty crunch. A perfect patty of corn kernel crispy, crunchy like a chip. But better. The presentation, for all you that eat with your eyes first (you know who you are), was, again very clean, very simple, very true to their style.

As for the Mini menu itself, it is anything but and offers a sufficient array of options for everyone.  This is, of course, providing that everyone likes food.  There are small, medium and large size plates to accommodate your waistline as well as pocketbook. I haven’t even mentioned the exceptionally priced, uncomplicated buddha bowls. These will have to wait until you go see for yourself. Best $3.50, in Napa dining dollars, to be spent.

Author: Mercedes

Zins Valley is a restaurant that has been in the city of Napa for a long time but only recently moved into the historic downtown region, taking over the restaurant space from former restaurant NV.  One of the first things you see as you walk in the right front door is the word “welcome” etched into the glass in numerous languages.  It leads you into the bar area that is nicely laid out, with ambient lighting and bar seating.  To the right, beyond the receptionist’s desk, is the dining room, laid out in casual form; and what struck me is that every seat is cushioned and comfortable.  How often do you go to a restaurant and the booth seats against the wall are cushioned and the single chairs are not, which means someone is going to be less comfortable during the meal?  What a simple but nice touch.

The menu is what I would call comfort food with a global touch.  Hoisin basted pork ribs, coconut curry with jasmine rice and assorted vegetables, garlicky shrimp with pasta, grilled Kobe bavette steak with goat cheese macaroni and cheese, and achiote-rubbed flank steak are but a few of the dishes we enjoyed.  The caesar salad is solid, and the spring roll special that day was fresh and delightful, the flatbread delicious, and the butternut squash soup of the day spicy and warming to the soul.  The cost is reasonable and in tune with the economy and the offerings.  Everything seems to embrace you with comfort, comfort, comfort.  This is not an upscale, state of the art restaurant with the latest trends and culinary nuances; rather it is an established eatery that provides good food at a fair price.