As beautiful as Napa might be, sometimes the pull of the Pacific is just a bit too much to resist. Though we have many things, the county is blessed with only a tiny sliver of San Pablo Bay. Our wetlands, though fascinating and impressive, are unlikely to scratch the itch for those seeking out the smell of salt and the crash of waves.  With that in mind, we’ve put together a dining and dwelling road trip down Highway 1 from Mendocino to Monterey counties. Some of the places below are right on the beach; others a few miles away. Regardless, you’re likely to be a lot closer to the water than where you sit now.  Though the weather may still be a bit chilly, and the water surely more so, if the feel of sand between your toes warms the heart, then give these places a try. 

Mendocino County

Noyo Harbor Inn  – Best for: romantic splurge, harbor views, seafood lovers

Perched above a working fishing harbor, Noyo Harbor Inn offers an intimate, front-row seat to the Mendocino Coast. Rooms are designed for lingering, many with fireplaces and soaking tubs overlooking the water. The on-site restaurant focuses on local seafood and seasonal ingredients, making it a destination in its own right.

Price point: $$$$
Address: 500 Casa del Noyo, Fort Bragg, CA 95437
Phone: 707-961-8000

Little River Inn – Best for: classic coastal stay, golfers, multi-night trips

A Mendocino Coast classic, Little River Inn combines blufftop ocean views with understated comfort. With multiple lodging styles, a golf course and on-site dining, it works well for travelers seeking a reliable, all-in-one coastal stay.

Price point: $$$
Address: 7901 N. Highway 1, Little River, CA 95456
Phone: 707-937-5942

Cafe Beaujolais – Best for: destination dining, village charm

Long a fixture of Mendocino village dining, Cafe Beaujolais delivers thoughtful California cuisine in a warm, intimate setting. It’s a rewarding dinner stop after a day on the coast, shaped by seasonal menus and local sourcing.

Price point: $$$
Address: 961 Ukiah St., Mendocino, CA 95460
Phone: 707-937-5614

Sonoma County

Dawn Ranch – Best for: unplugging, couples, redwoods and river

Tucked along the Russian River beneath towering redwoods, Dawn Ranch is ideal for easing from wine country toward the coast. Cabins, fire pits and river access encourage guests to slow down. Dining is available on site, emphasizing seasonal California fare.

Price point: $$$$
Address: 16467 Highway 116, Guerneville, CA 95446
Phone: 707-869-0656

The Sea Ranch Lodge – Best for: design lovers, solitude, dramatic coast

Minimalist and windswept, The Sea Ranch Lodge places the Pacific front and center. Rooms and common spaces frame the landscape, while the restaurant offers refined, ingredient-driven menus. It’s a contemplative pause along Highway 1.

Price point: $$$$
Address: 60 Sea Walk Drive, Sea Ranch, CA 95497
Phone: 707-785-2444

Timber Cove Resort – Best for: sunset views, fire pits, relaxed luxury

Set high on the bluffs north of Jenner, Timber Cove balances dramatic views with relaxed comfort. Guests can explore coastal trails, gather around fire pits, or dine on site with the ocean as backdrop.

Price point: $$$
Address: 21780 N. Highway 1, Jenner, CA 95450
Phone: 707-847-3231

Marin County

Cavallo Point Lodge – Best for: Bay views, special occasions

Just north of the Golden Gate Bridge, Cavallo Point blends historic military architecture with contemporary comforts and sweeping bay views. The setting feels secluded despite its proximity to San Francisco. On-site dining is polished and locally driven.

Price point: $$$$
Address: 601 Murray Circle, Sausalito, CA 94965
Phone: 415-339-4700

Nick’s Cove – Best for: waterside cottages, sunsets, anniversaries

Nick’s Cove sits directly on Tomales Bay, offering waterside cottages and an unmistakable sense of place. It’s an excellent overnight for travelers seeking quiet, salt air and sunset views. The on-site restaurant is known for seafood-forward menus.

Price point: $$$
Address: 23240 Shoreline Highway, Marshall, CA 94940
Phone: 415-663-1033

Hog Island Oyster Co. – Best for: casual seafood, daytime stops

Casual and communal, Hog Island’s Marshall outpost delivers oysters harvested directly from the bay below. It’s a quintessential Northern California coastal dining experience, best enjoyed during daylight hours.

Price point: $$
Address: 20215 Shoreline Highway, Marshall, CA 94940
Phone: 415-663-9218

San Francisco

Hotel Zephyr – Best for: city exploring, family trips

Located near the Embarcadero and Fisherman’s Wharf, Hotel Zephyr offers a playful, waterfront-adjacent stay. Rooms are modern and compact, making it a convenient base for exploring the city’s northern edge.

Price point: $$$
Address: 250 Beach St., San Francisco, CA 94133
Phone: 415-617-6565

Outerlands – Best for: brunch, Ocean Beach walks

Steps from Ocean Beach, Outerlands is known for relaxed hospitality and ingredient-driven comfort food. It’s especially appealing for brunch or an early dinner timed with sunset.

Price point: $$
Address: 4001 Judah St., San Francisco, CA 94122
Phone: 415-661-6140

Beach Chalet – Best for: long walks, moody weather

With sweeping ocean views, Beach Chalet offers approachable fare in a historic setting. It’s a dependable stop for lunch or dinner along the city’s western edge.

Price point: $$
Address: 1000 Great Highway, San Francisco, CA 94121
Phone: 415-386-8439

San Mateo County

The Ritz-Carlton, Half Moon Bay – Best for: luxury stays, coastal drama

Perched atop coastal bluffs, this resort fully embraces Pacific drama. Fire pits, walking paths and multiple dining options make it easy to settle in and stay awhile.

Price point: $$$$
Address: 1 Miramontes Point Road, Half Moon Bay, CA 94019
Phone: 650-712-7000

Sam’s Chowder House – Best for: easy seafood, ocean views

A Coastside institution, Sam’s serves seafood classics with uninterrupted ocean views. It’s relaxed, popular, and ideal for a mid-drive pause.

Price point: $$
Address: 4210 N. Cabrillo Highway (Highway 1), Half Moon Bay, CA 94019
Phone: 650-712-0245

Barbara’s Fishtrap – Best for: local scene, legendary service

Casual and unpretentious, Barbara’s Fishtrap specializes in fresh, simply prepared seafood. A longtime favorite for locals and travelers alike.

Price point: $$
Address: 281 Capistrano Road, Half Moon Bay, CA 94019
Phone: 650-712-3474

Santa Cruz County

La Bahia Hotel – Best for: oceanfront base camp, classic Santa Cruz

A newly refreshed oceanfront property, La Bahia blends classic Santa Cruz nostalgia with modern updates. Its location near the Wharf makes it a strong base for exploring town, with dining available on site.

Price point: $$$
Address: 222 W. Cliff Drive, Santa Cruz, CA 95060
Phone: 831-426-1766

Jack O’Neill Restaurant & Lounge – Best for: sunset dinners

Named for the surf legend, this restaurant pairs Pacific views with approachable, well-executed fare. It’s a natural stop for sunset dining.

Price point: $$$
Address: 175 W. Cliff Drive, Santa Cruz, CA 95060
Phone: 831-426-1766

The Shadowbrook – Best for: funicular lovers, quirky charm

A Santa Cruz County institution, The Shadowbrook combines old-school charm with a dramatic hillside setting. Dining here feels like an event, especially after dark.

Price point: $$$
Address: 1750 Wharf Road, Capitola, CA 95010
Phone: 831-475-1511

Monterey County

Carmel Valley Ranch – Best for: wellness, space, food-forward stays

Set inland but deeply connected to the region’s agricultural roots, Carmel Valley Ranch blends luxury with space to roam. Multiple dining venues highlight estate-grown ingredients and regional wines.

Price point: $$$$
Address: 1 Old Ranch Road, Carmel Valley, CA 93924
Phone: 831-659-2777

Casa Palmero at Pebble Beach – Best for: refined luxury, quiet Pebble Beach access

Quiet and refined, Casa Palmero offers an intimate Pebble Beach experience. Guests enjoy access to top-tier dining across the resort and a secluded, residential feel.

Price point: $$$$
Address: 100 Palmero Way, Pebble Beach, CA 93953
Phone: 800-877-0597

Nepenthe – Best for: meditative views, cozy atmosphere

Nepenthe has drawn travelers for decades with its relaxed menu and dramatic setting. It remains a classic Highway 1 stop for food, drinks and lingering meals.

Price point: $$
Address: 48510 Highway 1, Big Sur, CA 93920
Phone: 831-667-2345

Families during the Mexican holiday often create ofrendas, altars built to honor and welcome the spirits of deceased loved ones back home. Frequently, these ofrendas feature the favorite foods and drinks of the departed, along with photos, candles and marigolds.

Through sharing food and beverages with the world, Cinthya Cisneros has turned the love she has for her cultural roots into a celebration of those who propelled her to this moment. Officially opened during the Día de los Muertos weekend in 2025, Con Amor Botanas y Tequila marks the newest chapter in Cisneros’ journey, leaving a lasting culinary mark on the foundation of Napa.

“When I was thinking about the concept, I wanted to make sure everybody who comes in here can get an essence of paying homage to those that came before us,” Cisneros said.

As the plans for the space were beginning to take shape, Cisneros remembers searching for a name that would capture the heart of her offering to the community. While talking to her mother, Juana, Cisneros recalled telling her that she wanted a name filled with love.

“She’s like, ‘Well, why don’t you call it with love,’” Cisneros said with a smile.

In that moment, Con Amor was officially born.

“It’s an ode, made with a lot of love, to our community,” Cisneros said.

The restaurant started as an idea Cisneros had for a separate space where people waiting in line at La Cheve could gather to have a drink and a snack while they waited to be called for the main event. Although that initial concept didn’t materialize, Cisneros said the idea was too good to put down, and she couldn’t let it go.

So, Cisneros and her team began looking for a space that could bring the concept to life. They eventually found a spot in downtown Napa, at 815 Main St., just across from Veterans Memorial Park.

“If you love La Cheve in the morning, you’re going to love Con Amor at night,” Cisneros said. “What better place to do this than doing it downtown? It’s like a whole other world we get to add the flavors of La Cheve to.”

The space itself is small and cozy, set up to resemble a long table, inviting guests to chat with their neighbors should they wish to do so. Hand-painted murals by Arleene Correa Valencia, a local Latinx artist, make the space feel welcoming while clearly paying homage to Día de los Muertos themes of honoring the past with love and joy.

“When people come in, I want them to be sucked in to all of the little details,” Cisneros said. “Maybe one day, when they come in, they focus on one corner of the way, and another time they come in and see something on the shelf and focus on that. All of the details are very intentional.”

Con Amor expands on Cisneros’ culinary voice, while once again serving as a bridge between her two “culturas” — the culture of her Mexican heritage and that of her Napa upbringing. The menu reads like a conversation between those two interconnected worlds, with botanas anchoring the concept.

In Mexico, Cisneros explained that botanas, the Spanish word for snack, are not an afterthought. There’s no haphazardly placed bag of chips alongside store-bought salsa.

Instead, botanas are a series of small, flavorful plates meant to accompany drinks and long conversations between friends and family.

Although Con Amor provides a full dinner menu, botanas are given equal care and attention at the restaurant. One of Cisneros’ favorites — aguachile de chicharrón — was born from an idea that often kept her up at night.

For months, La Cheve’s weekend customers unknowingly served as guinea pigs as she tested the combination that was destined to be a part of Con Amor’s menu. Those customers, much like Cisneros herself, were obsessed with the dish despite how weird the combination appears on paper.

“That is one of the botanas that I think is a perfect representation of the fusion here,” Cisneros said. “These two items are super-Mexican, but never together. So it’s this completely new thing.”

Another standout, the sopisa, merges a sope — a handmade masa base traditionally topped with beans, meat and cilantro — with pizza. The masa is formed and layered with mozzarella and house-made ricotta, fried, then topped in the style of a sope.

“It’s so fire,” Cisneros said. “I love that it’s literally bringing these two plates together that I love.”

Desserts, too, reflect collaboration across generations. Her mother, La Cheve’s head baker, is known for her tres leches cake. Together, they reimagined chocoflan — the classic layered dessert of chocolate cake and flan — into a tres leches-chocoflan hybrid that feels both nostalgic and new.

“When you put good and good together,” Cisneros says, “it has to be good.”

Behind the humor is a serious creative drive. Ideas lodge in her mind and refuse to leave until she tests them. The kitchen becomes a laboratory of heritage and experimentation.

The result isn’t fusion for novelty’s sake. It’s a lived experience expressed through food and shaped by someone who grew up translating between cultures.

In a valley known for wine, Con Amor’s tequila-forward bar stands out as another expression of bridging Cisneros’ cultural roots. With a focus on additive-free tequilas from small producers, putting tequila front and center honors the spirit’s relevance in Mexican culture.

Classic cocktails like margaritas and martinis appear on the menu, but each has a subtle Mexican twist. One of the signature drinks, La Luchadora, layers passionfruit, vodka, and a custom sparkling wine she created with her business partner, adding brightness and a refreshing twist to a well-known martini variant.

Con Amor remains a work in progress, with Cisneros centering herself on a constant desire to learn, coupled with a curiosity that doesn’t quit.

The small dining room, Cisneros added, is both a blessing and a constraint. Back-to-back reservations can create pressure. Guests often linger, which makes sense in a space built for conversation, but turnover matters as well.

Additionally, although she’s thrilled with the reception Con Amor has had during the winter months, the team is already brainstorming ways to better adapt to the typical Napa slowdown.

During the restaurant’s soft opening, Cisneros said that the dining room was filled with La Cheve regulars and other supporters of her vision and voice. Those crowds, she said, offered grace when dishes or timing faltered, which was critical in allowing her and her team to grow.

Opening restaurants has forced her to adapt repeatedly. At La Cheve, service style was shaped by a too-small kitchen. At Con Amor, it’s shaped by the room’s intimacy. Each space dictates its own rhythm.

“Even though it seems like a well-oiled machine, I’m still learning,” Cisneros said. “That’s the beauty of owning restaurants — I love growing, and I love feeling uncomfortable.”

In recent years, talking about her upbringing as an immigrant has gone from uncomfortable to a realization that she’s in a position where it feels like a duty to speak out about her community and their struggles.

Cisneros was born in Michoacán, Mexico, as the eldest of three siblings and has lived in Napa since the age of 4. She began her career in 2018, working as a bartender shortly after finishing her last year of teaching high school chemistry.

Shortly afterward, Cisneros got into home beer brewing and eventually founded La Cheve, her family-owned Mexican bakery, craft beer taproom and restaurant, in 2020 inside Napa’s historic Old Adobe building at Soscol Avenue and the Silverado Trail.

“I lived it,” Cisneros said. “What better person to speak about issues than someone who actually understands them? It’s very special, but it comes with a lot of extras. You’re going to have people keeping an extra eye on things. I think it’s a blessing that I can showcase our culture. I can showcase spaces that are very creative and unique to us and who we are, and tell our stories in places that I think we need to be heard.”

In her restaurants, Cisneros sees a kind of quiet advocacy unfolding daily. Families gather to celebrate milestones. Industry workers stop in after late shifts. Regulars return week after week. The dining room becomes a refuge.

One recent evening, a family drove from Stockton to celebrate a grandmother who had died. They had never visited Con Amor before but felt drawn to the space — a place that honors Día de los Muertos and those who came before. They gathered around the table the night before her funeral, sharing food and memories.

Moments like that, Cisneros says, remind her why she does this work.

Additionally, Cisneros speaks proudly when recalling what she envisioned as the true marker of eventual success while still in college — being able to give back to the community through scholarships.

The success of La Cheve made that vision a reality, enabling the restaurant to regularly provide scholarships to local students in the Napa Valley. Con Amor, Cisneros said, is allowing her and her team to expand those opportunities.

“It’s a lot of hard work to get to this point in time right now,” she added. “That makes it even more of a blessing that we are able to donate to local organizations that have supported us to be where we’re at.”

Although she said she used to think in terms of big-picture milestones about what life would look like in the future, Cisneros said she is now content to take things one day at a time. She’s focused on truly enjoying the moments with her teams at La Cheve and Con Amor.

But Cisneros also acknowledges her relentless curiosity and imagination. She sees beauty in creativity born out of ideas that linger in the back of her head, eventually begging to be let out into the world.

“There’s all these people that have great stories that wouldn’t have happened if they weren’t just curious about their curiosity,” Cisneros said. “So who knows? Maybe something creative will pop into my head and I’ll have to put it out into the world. But for right now, I’m literally just thinking about tomorrow.”

The St. Helena eatery is known for authentically made, locally sourced northern Italian cuisine, using rotating menus kept tight to showcase what’s in season and fresh. Chef Jude Wilmoth and his wife, Meagan Rounds, are well-known in the community for their longtime relationship with local purveyors to keep up the quality of the small but elegant restaurant and menu. Visitors come for an intimate fine dining experience and return for the excitement of new seasons and revamped offerings, with house-made pastas at the center.

Wilmoth was born and raised in the Napa Valley  and began his career working at former local restaurants, Taylor’s Refresher and Tra Vigne, where he moved from busing tables to making salads. That experience helped him build a restaurant alongside Rounds, which he says stays in touch with what Napa Valley foodies want to see and taste.

Rounds, from Colorado, worked at different food establishments in Hawaii before moving to San Francisco, where she worked as chief concierge at W San Francisco for nearly a decade. That hospitality background has informed running a restaurant, including through difficult times such as local wildfires and the COVID-19 pandemic, she said.

The pandemic reshaped the restaurant’s operations, as during that period, the pair decided to only open for business on the weekdays. As parents of two young children at the time, Rounds said the schedule change afforded them better time management. Wilmoth added that the decision became permanent as it moved them to focus on locals and what is affordable and homemade “to keep us open and keep us paying the bills.”

“Coming out of it (the pandemic), we just really took it slowly trying to figure out what the next steps were going to be,” Rounds said. “When things started opening up again, it was like, let’s take a step here, and OK, that’s working. Another step here, and OK, that needs to be pivoted more. It’s being here every day and listening and responding to the daily feelings we see people having in the community.”

Looking back on more than 20 years in business, the pair said they are surprised by how much things have changed. Wilmoth said he found a menu and wine list from 21 years ago that demonstrated how much has affected the industry, and Rounds agreed that in part, it’s because prices of supplies have gone up.

Other changes have worked well with the pair’s effort to use food that is grown and sourced from within 50 miles of the restaurant. Wilmoth said that over time, people have asked for more food that is palatable for those with different allergies, and so the restaurant’s menus typically have options for people who are vegetarian, vegan, gluten-free or have celiac disease.

“I’m never going to be able to be completely flour-free, because we make our own pastas in-house,” he said. “But we’ve adapted well with most of the other allergies and dietary restrictions.”

Requests from customers have shaped menus in other ways, they said, including when locals request an old dish from years past. Rounds said what has always stuck are the homemade pastas, which are all created in-house from the noodles to the cheese.

“Doing all the things we can in-house has been a dream come true, to keep that consistency over the last 21 years,” she said.

It’s also been a dream for them to maintain the same close relationships with suppliers as hands-on as possible, with Wilmoth placing orders every night and then checking with purveyors in the morning.

“So many of these purveyors have grown and handle a lot of large restaurants, but I’ve had some of these relationships for 30 years,” Wilmoth explained. “They are flexible with me ordering a little bit at a time. We eat out a lot, and there’s a lot of overcomplicated dishes out there. So we’ve stayed in our lane and kept it simple.”

In February, the menu featured entrees like an eggplant parmesan with marinara and béchamel, or a slow-roasted pork fagioli all’uccelletto with butter beans, tomatoes, herbs and Calabrian chilies. The restaurant’s signature pastas include a fazzoletti bolognese with housemade ricotta, a spaghetti alle vongole with manila clams and wild Gulf shrimp in a spicy white wine broth, and a cavatelli all’arrabbiata served with housemade sausage. The risotto is noted as “always different,” and Rounds said the wine list is “compact,” comprising about 150 wines largely from local wineries and Italy.

What can food lovers look forward to as spring arrives? Rounds hinted that the season is great for budding beauties like mustard and asparagus, which “bring light and fun to the menu.”

“The rosés and Sauvignons Blancs come out,” Rounds said. “It goes from heavier braised meats to lighter fare like fish, and later the seasonal tomatoes.”

Asked why their style of doing business has worked amid so much change in the Napa Valley restaurant community, Rounds said: “It’s really special to be able to really have it develop from relationships more than just, ‘I read this wine was amazing.’ We’re putting things on the list because they’re amazing people and they grow it and sell it.”

“You can tell the wine industry is in a little reset pattern,” Wilmoth said. “I feel like supporting those locals all those years has helped us and helped them. We refer people to these wineries (and businesses) when they see it on the list. We’re all in this together.”

Friends of the Napa Library Book Sale

April 18 - April 26: The Friends of the Napa Library hosts its quarterly book sale at the library community room, 580 Coombs St., Napa. Items for sale include hardcover and paperback books, CDs, DVDs, and audiobook discs in a wide range of genres for shoppers of all ages. Special deals include Half Price Day and Super Sale Day. Info: folnapa.org; 707-253-4614.

Earth Day Napa

April 18: Celebrate Earth Day at the Oxbow Commons in downtown Napa on McKinstry Street. Learn about sustainable local products and services — all while enjoying great local food and entertainment. Enjoy exhibits, kids’ activities and more. Free admission. Info: earthdaynapa.com.

Napa Valley StreamFest

April 23 - April 26: StreamFest is a celebration of everything people love to stream. Whether it’s a viral TikTok video, your favorite podcast, a dramatic TV series, an indie feature film or your favorite Instagram reel, Napa Valley Stream-Fest has it all. Last year’s inaugural event featured appearances by actor Jason Segel and songwriter Diane Warren and a live recording of the “Was I in a Cult?” podcast. Passes range from $125 to $649. Info: napavalleystreamfest.com.

Napa Valley Wine Library Association Grand Tasting

April 26: Winemakers and vintners of 50 Napa Valley wineries pour their current releases and library wines, complemented by seasonal fare from La Saison Napa, at Martini Park at Louis M. Martini Winery, 254 St. Helena Highway (High-way 29/128) in St. Helena. Tickets are $150 and benefit the Napa Valley Wine Library Association. Info: nvwla.com.

Taste of Yountville

April 26: The Yountville Chamber of Commerce hosts Taste of Yountville at Domaine Chandon, 1 California Drive, Yountville, offering the finest wines and vintages from 12 of Yountville’s renowned wineries and tasting rooms, perfectly paired with farm-to-table bites created by the Chandon culinary team. Tickets are $175; VIP passes that feature tastings of library wines are available for $225. Tickets must be purchased in advance. Info: yountville.com/tasteofyountville.

St. Helena Sidewalk Sale

May 1 - May 3: Shop St. Helena’s annual Sidewalk Sale, featuring great deals on home goods, last-season clothing, accessories, art and more. Make a day of it, sip, shop and dine in St. Helena. Free admission. Info: sthelena.com.

Napa Bikefest

May 3: The Napa County Bicycle Coalition hosts Bikefest, a free, day-long, family-friendly community celebration of bicycling, at the Oxbow Commons in downtown Napa on McKinstry Street. The event brings together bike enthusiasts from across the Bay Area to celebrate life on two wheels and to help those new to riding get started. Enjoy bike games, live music, group bike rides and more. Info: napabikefest.org.

BottleRock Napa Valley

May 22 - May 24: BottleRock Napa Val-ley features the world’s top musicians — including this year’s headliners Backstreet Boys, Foo Fighters and Lorde — on six music stages including the CrushPad and VIP Acoustic stage, along with the famed BottleRock Culinary Stage showcasing one-of-a-kind culinary and celebrity mash-ups. Master Sommeliers, celebrity chefs and dozens of the region’s finest vintners, restaurateurs and brewers rub shoulders with guests in an intimate setting. BottleRock Napa Valley, hosted at Napa Valley Expo, 575 Third St. in downtown Napa, offers the best in wine, food and craft brews to complement the music and create an authentic wine country experience for festival guests. Info: bottlerocknapavalley.com.

Meet Me in the Street

June 10: The American Canyon Chamber of Commerce presents a street fair featuring food trucks, live music, kids’ activities, wine and beer, and more on West American Canyon Road between James Road and Elliott Drive. This event is held on the second Wednesday of the month through August. Free admission. Info: amcanchamber.org.

— Recipe by Kyle Peete, beverage director at Napa Valley Distillery. Submitted by the Napa Cocktail Collective.

Dommen said what he loves most about what he does is “watching people enjoy the food I cook.”

“It’s a very demanding career and everyone thinks they are a critic, so to watch someone enjoy what you prepared for them means you’ve accomplished what you set out to do,” said Dommen.

1. What is Hestan Napa?

Hestan Napa offers a dining and retail experience for customers to be immersed in the world of Hestan. It gives our guests the opportunity to experience Hestan appliances, Hestan cookware and all the Hestan Vineyards wines in person for the first time. All of this with the addition of a restaurant for guests to enjoy a great meal cooked with Hestan cookware on Hestan appliances and paired with Hestan Wines.

2. What was your first job?

My first job was as a dishwasher in Santa Rosa.

3. What job would you like to try/not try?

Try: Skydiving.

Not try: Snake handler.

4. How did you get into this industry?

During that first job as a dishwasher, I was exposed to cooking and started to cook. I really enjoyed it and stayed with it after I graduated from high school. Immediately after high school I went to culinary school and after culinary school went on to earn my bachelor’s degree from college.

5. What is the biggest challenge the hospitality industry has faced?

There are many challenges our industry has faced and continues to face. The pandemic hit hospitality hard and it has taken a long time for the industry to rebound. Staffing shortages have also been and continue to be an issue. Hospitality is a people business and it takes great people to be successful.

6. Who do you most admire in the business world?

Cooking is about mentors and who have mentored you. I admire Hubert Keller, not only a great chef but a great mentor and a great businessman. He was extremely successful having several restaurants during his career. I was fortunate enough to work for Hubert out of culinary school and he had such a positive impact on my career.

7. What’s one thing Napa could do to help local businesses or the economy?

To help the hospitality industry, Napa could eat out more often. There are a lot of great restaurants that employ a lot of people. Supporting the industry not only supports the employers but the employees as well.

8. If you could change one thing about your industry, what would it be?

If I could change one thing about our industry it would be the ridiculous hours chefs are expected to work.

9. What’s your favorite charity or nonprofit?

My favorite charity is Breakthrough T1D. They advocate for research for Type 1 Diabetes. My youngest daughter had type 1 diabetes, so it’s personal.

10. What’s something people might be surprised to know about you?

Something people might be surprised to know about me is that I love to grow things. I have a large garden in my backyard and try to grow as much produce and fruit as possible.

Info: Hestan Napa is located at 291 First St. in Napa, hestanculinary.com.

For anyone who is wondering, Michelin stars and Michelin tires are definitely connected.

The Michelin Guide was born in France and launched by brothers André and Édouard Michelin, of the Michelin tire company.

To help travelers plan trips (and encourage car and tire sales), the Michelin brothers produced a small red guide that included information such as maps, hotels and restaurants.

In 1926, the Michelin Guide began awarding stars to fine-dining restaurants.

At first, a single Michelin star could be received. Later, one, two and three stars were introduced.

According to its website, Michelin reviewers consider five criteria: ingredient quality, harmony of flavors, mastery of culinary technique, how the chef ’s personality shines through their cuisine, and consistency across the entire menu and over time.

Stars are awarded annually. However, stars can also be revoked.

“If we feel the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year,” said the Michelin website.

Some people might be surprised to know that the style of a restaurant and its level of comfort or formality have no bearing on the award, according to Michelin. “You can find Michelin Stars everywhere from street food stalls to grand palaces.”

One Michelin star signifies “high-quality cooking” and recognizes restaurants that use top-quality ingredients and prepare dishes with distinct flavors to a consistently high standard.

Two Michelin stars signify excellent cooking and are given to restaurants “where the team’s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired.”

Three Michelin stars signify “exceptional cuisine.” Three-star restaurants “tend to have chefs at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics.”

While not a star, Michelin also awards the Bib Gourmand designation. It signifies “good quality, good value cooking” and highlights “simple yet skillful cooking at an accessible price.”

Another Michelin list, Selected Restaurants, signifies “good cooking.”

Besides the stars, these Napa Valley restaurants have another thing in common. The menus are “prix fixe” meaning a multi-course meal at a set price. The least expensive dinner at Napa Valley’s Michelin star restaurants starts at $180 per person, plus wine.

Read on about the Napa Valley restaurants on the Michelin lists.

One star: Auro, Calistoga

Auro offers Michelin-starred dining at the Four Seasons resort on the Silverado Trail in Calistoga.

The team at Auro “transforms hyper-seasonal Napa Valley ingredients into seven courses of contemporary American cuisine … refined through French technique with Mexican and Japanese influences,” according to its website.

Cost: $275 per person.

One star: Kenzo, Napa

According to the Kenzo restaurant website, operators dreamed of bringing “an authentic, elegant Japanese dining experience to the Napa Valley.” The vision was “to create a transformative experience, one in which the people, place and flavors unite to create a singular moment in time.”

The downtown Napa restaurant showcases kaiseki delicacies, created with ingredients flown in from Japan. Kaiseki is a service that usually includes appetizers, soup, sashimi, a seasonal dish, simmered dish, grilled dish, rice and dessert.

Cost: $295 per person.

One star: PRESS, St. Helena

PRESS was born in 2005 as a restaurant “exemplifying the food, wine, and people of the Napa Valley.” Located on the St. Helena Highway (Highway 29/128), the restaurant is described as a place for “locals, winemakers, vintners, and guests from around the world to experience the best the Napa Valley has to offer.”

Cost: $195 per person.

One star: The Restaurant, Auberge du Soleil, Rutherford

Founded in 1981 by the French restaurateur Claude Rouas, The Restaurant at Auberge du Soleil is considered a “must experience” culinary destination for many, according to the restaurant website. Chefs source the freshest ingredients from local purveyors, “harvested at their peak of flavor, to create delicious dishes that showcase the region’s best seasonal ingredients.”

Cost: Three courses $180, four $205, per person.

Three stars: The French Laundry, Yountville

Plenty of foodies have heard of The French Laundry restaurant, even if they haven’t eaten there.

According to its website, Yountville’s French Laundry building was originally built as a saloon in 1900. Later it was a residence, and during the 1920s operated as a French steam laundry. In 1978, then-town Mayor Don Schmitt and his wife Sally renovated the structure into a restaurant, which chef Thomas Keller purchased in 1994.

The menu “commits itself to serving classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service,” reads The French Laundry website.

Two tasting menus are offered daily: the Chef ’s Tasting Menu and Tasting of Vegetables. The restaurant is so popular that reservations are released on the first of each month for the following month and dining dates are quickly reserved.

Cost: $425 per person, plus add-ons.

Additional Michelin recognition has been received by other local restaurants:

Napa Valley Michelin ‘Bib Gourmand’ restaurants

• Ciccio, Yountville

Napa Valley Michelin ‘Selected Restaurants’

Paying her way through college as a server, bartender and cocktail waitress, Weitzman’s professional aspirations weren’t quite determined at that stage of life. It wasn’t until her roommate’s brother, a cook, made an impression. Utterly fascinated by the stories of the hustling and bustling kitchen in his daily visits, Weitzman jumped at the opportunity when a vacancy at his restaurant became available.

She just needed to fill in the gaps a bit.

“I embellished my résumé to include some prep cook experience that I did not have, so much so that even my mom exclaimed, ‘But Rebecca, you don’t even know how to cook!’ when I told her I got the job,” Weitzman wrote in an email interview. “Needless to say, the chef caught on very quickly, but was kind enough to give me a chance to start as a beginner. That’s when I absolutely fell in love with the kitchen, and I’ve never looked back.”

That opportunity blossomed into an accomplished culinary career spanning roughly two decades and counting. With the introduction of her first independent restaurant for The Estate Yountville in August 2025, Weitzman’s role as executive chef of Clementine not only marks her California debut, but an opportunity to bring a fresh perspective on the state’s Mediterranean-infused influences.

The concept of Clementine, conveniently enough, began with the actual sweet citrus hybrid. Weitzman understood how well the clementine, one of her favorite fruits, paired with other foods of the Mediterranean palate. The concept of following the Clementine name guided the menu and the overall feel of the restaurant, which included embracing the region’s bountiful harvests throughout the year.

“Seasonality is at Clementine’s core,” Weitzman wrote. “ We’re lucky to have some of the best produce in the country here in Northern California, and even luckier to work closely with local farmers who help shape our menu. With so much possibility in the kitchen, we rotate dishes regularly to introduce new concepts to guests and keep the menu fresh and intentional. The brighter, and fresher it is, the better.”

Clementine, as an overall concept, was molded through Weitzman’s years of experience.

Pinning her childhood to both Boston and Chicago, both places she calls “home,” Weitzman’s first passion was in automobiles. This passion even led to one of her first professional aspirations, which was to design race cars.

Hard work was always a cornerstone of Weitzman’s foundation, a trait she adopted early on. At age 15 she began helping in her father’s research lab, and has been employed at various jobs ever since. With the mantra of “every job is a good job — it’s just what you make of it,” Weitzman’s success in any field felt inevitable.

After pinning down her path as a chef, Weitzman’s hard work and determination sprang into motion.

A graduate of the Culinary Institute of America in Hyde Park, New York — companion to the Greystone school in St. Helena — she then went on to refine her craft at Bolo, Chef Bobby Flay’s celebrated Spanish-inspired restaurant in Gramercy Park in Manhattan.

From there, Weitzman held roles across New York as a corporate chef, consulting chef and executive chef for various establishments.

In Manhattan she served as corporate chef for the Forgeois Group, overseeing five beloved French establishments, according to a news release. Her experience also includes Cedar Lakes Estate in Port Jervis, New York, Michelin-star chef-led Chalk Point Kitchen in SoHo, and an award-winning Brooklyn restaurant where she was managing partner.

Sustainability and farm-forward cooking have also been key pillars in her journey.

Weitzman has cooked at Greenwich Village’s James Beard House, a center promoting the culinary arts, and has been featured in “The New Greenmarket Cookbook,” earning recognition not only for her culinary finesse but also for her deep commitment to seasonal, purpose-driven food, a news release adds.

Additionally, Weitzman is an active partner at Carboy Winery in Colorado, an award-winning venture that places sustainability and conservation at its core.

Most recently, Weitzman served as executive chef and culinary director at Flora Farms in San José del Cabo, Mexico, where she earned the coveted Michelin Green Star for her devotion to farm-forward cooking, according to a news release.

Today, Weitzman serves as culinary director and executive chef of The Estate Yountville, where she leads the resort’s culinary direction. Nestled on 22 acres, the luxury getaway features nearly 200 rooms across two hotels and a private five-bedroom retreat, The Villa, in addition to a bar, world-class spa, and wedding and meeting venues. The Yountville retreat also includes three restaurants, including Clementine.

Whether it is a shareable appetizer like wood-grilled Tomales Bay Oysters, a main course of slow-baked halibut with black olive aioli, or a sweet finish with a rotating housemade gelato and signature clementine sorbet, Weitzman’s hope for guests is rather simple.

“We want guests to have fun,” Weitzman wrote. “We encourage everyone to try new dishes and wines, and to truly soak in the Clementine experience. Best-case scenario, they’re planning their next visit while they’re enjoying their dessert.”

The atmosphere seemed to rub off, as shown by his dog Noble, sprawled across the love seat at Buster’s Original Southern BBQ.

In many respects, the business situated at the main intersection at Foothill Boulevard and Lincoln Avenue has become a labor of love for Davis.

For one, Davis loves what he does. He swoons at discussing barbecuing techniques with meticulous detail, much like Virginia Madsen’s famous description about the aging of wine in the cult classic film “Sideways.”

Then there’s the true love associated with the restaurant. Davis met his partner at home and work at the barbecue joint when she answered the call for a bookkeeper decades ago.

“I was looking for a part-time job and never left,” quipped Barbara Jolly, who like Davis is 76.

Jolly works the front counter on occasion, but she passes on the cooking. Davis has that household task covered.

“He does a good job (with that), so I don’t have to,” she said, adding she’s also pondering full retirement.

Davis joined the restaurant industry with recipes perfected by his Shreveport, Louisiana mother and sister, when they ran a Southern California bakery he built. At the time, he sold fruit and vegetables in the ag-rich Santa Maria region before taking the reins of the business from his brother.

The restaurateur turned the business into a barbecue place and opened two other locations in the Ventura area before moving north to the upper Napa Valley. In the beginning, he cooked for the neighborhood from a simple barbecue pit in the parking lot. Homemade pies from the operation’s bakery days remain on the menu.

What has also stayed the same over the last few decades is the family barbecue recipe that blends a western flair with the seasoned basting sauce of the Deep South. The sauce is bottled and sold by the pint for $12.30.

The operation has evolved into a family affair in front of and behind the counter. Some of its 16 workers serving side dishes starting at $4.50 and dinners at $20.15 over two shifts represent multiple generations. Customers have also spanned generations, with parents bringing their kids who, in turn, bring theirs when they grow up.

While his go-to main course to cook at home on his trusty Weber barbecue is salmon, the favorite item for Davis to make for carnivore customers is tri-tip. It anchors a simple menu he has felt no reason to change through the years.

“It’s an easy piece of meat to work with,” he said.

Granted, running a restaurant is hard work, and the pandemic accentuated challenges for many. Still, those times proved to be a boon for Buster’s, resulting in a 50% spike in sales in most months and his best year for revenue in 2021 at $500,000. It helped that the place was already established as a takeout haven, complete with a walk-up window and drive-thru for diners on the go. Takeout was the ideal business to run, as people learned to distance themselves from others to avoid COVID-19.

With a few picnic tables set up, the property has seen few changes through the years. The main service building dates back to the 1940s. The office in back was added about a decade ago. A stage was erected for musical acts on Sundays during the summer months, an addition the business temporarily wrangled with the city over in 2018.

One thing’s for certain — location, location, location has helped the business immensely. Davis and Jolly believe they’re blessed with being situated at a critical intersection in town where a stop sign prompts many motorists to rethink their dinner plans before proceeding. Jolly said she’s witnessed many drive by with their windows down to catch the aroma.

The vibe adds to the heightened senses.

“This is the blood in my veins and the oxygen in my lungs,” Davis said of the business.

The community recognizes Buster’s as a fixture in downtown Calistoga.

“Buster’s BBQ has been part of Calistoga’s heartbeat for years,” Calistoga Chamber of Commerce CEO Eric Reichert said. “The smoke billowing from the barbecue pit, the live music on the patio out back in the summer and Buster’s big personality have turned a roadside barbecue joint into a vibrant place where locals and visitors just naturally wind up.”

The restaurant has thrived from added venues that deliver more tourists to the town. These included the building of the Brannan Center to celebrate the performing arts and an expanding repertoire of events to be staged at the Calistoga Fairgrounds, Davis mentioned. Nights out on the town for such events can easily turn into customers seeking a tasty meal.

But despite the prospect of adding an influx of customers from outside the area, the locals represent its bread-and-butter mainstay. Word of its success catches on with the crowd of construction workers involved in projects around town.

Jack Hamilton, a regular, brought a buddy from the job site who’s never been to Buster’s for lunch.

“I usually come with my family, but I told him he had to come,” he said, turning his attention to his buddy’s order. “He’ll have the hot sauce.”

Hamilton ordered his usual tri-tip sandwich.

“The way they put butter on the bread is the best part,” he said.

Buster’s Original Southern BBQ is located at 1207 Foothill Blvd. in Calistoga. For more information, visit busterssouthernbbq.com.

As the city grew, new architectural influences emerged, incorporating different aspects of Craftsman, Mission Revival, and Mid-century Modern design. An urgent need for more housing during and after World War II led to the creation of entirely new Napa neighborhoods of smaller, uniform and more affordable homes.

Today, many of Napa’s older residences have been restored and renovated, while others still await their turn. The city maintains a Historic Resources Inventory (HRI), a listing of homes or sites that contribute to the history or character of a region.

These photos of houses built during different decades in Napa offer a glimpse into how local homes have changed, from then to now.

1875

435 Even St. in Napa was built in 1875. This photograph was taken in 1914. According to the Napa County Historical Society this shows Mr. and Mrs. Ferini standing in front of their home at 435 Even St. in Napa. The back of postcard states that Mr. Ferini stood 5'5" and weighed 300 lbs. Napa County Historical Society/Courtesy photo 

435 Even St. in Napa, photographed on Monday, Oct. 20. Nick Otto/Register

1882

The Hayman House at 1229 Division St. in Napa was built in 1882. It's described as using characteristics of the several styles popular at the time: Queen Anne, Colonial Revival and Shingle. The original owner, John E. Hayman, worked for the Napa Register. This photo was taken in 1977. Napa County Historical Society/Courtesy photo

1229 Division St. in Napa, Monday, Oct. 20. Nick Otto/Register

1895

1386 Calistoga Ave. in Napa was built in 1895. The house has been used as a bed and breakfast inn. This photo is undated. Napa County Historical Society/Courtesy photo

1386 Calistoga Ave. in Napa, seen on Monday, Oct. 20, 2025. This home and an adjacent house at 1406 Calistoga Ave. have been listed for sale together as hospitality properties, for $9.5 million. Nick Otto/Register

1935

2230 Laurel St. in Napa as seen in 1966. The 1,600 square foot house was built in 1935 with three bedrooms and one bath. Napa County Historical Society/Courtesy photo

2230 Laurel St. in Napa as seen on Monday, Oct. 20. Nick Otto/Register

1950

This home at 2246 Pine St. in Napa was built in 1950. It was photographed in 1967. Note the octagon window and portico at the front door. Napa County Historical Society/Courtesy photo

2246 Pine St. in Napa, as seen on Monday, Oct. 20. The octagon window is still there. By comparing photos, you can tell the mature trees in the front yard were likely planted after 1967. Nick Otto/Register

“Like a conductor, an architect brings a collection of creative forces together to achieve a cohesive whole,” Denton wrote, “And like each new piece of music, every project is different.”

This Napan said he’s motivated “by the problem-solving involved in our profession, and by the creativity we get to bring to each project. Every day is filled with opportunities to stretch creatively, bring teams together, and navigate new challenges, operating simultaneously in the conceptual big picture and in the details — in the macro and the micro.”

1. What was your childhood ambition?

I have wanted to be an architect since elementary school. It is an ambition that has never wavered.

2. What was your first job?

My first jobs when I was young followed a progression: from farm to hardware store to designing and constructing irrigation systems at the age of 14.

3. How did you get into the architecture industry?

During college, I worked in the construction industry. I also interned with a Santa Rosa architecture firm, which had a significant impact on the course of my career. The two partners were very different — one worked on affordable housing and the other was the mayor and worked on the design of high-end homes and hotels. I’ve combined those influences in my practice, specializing in the design of residential, winery and hospitality projects, while also working to serve the communities of which I am a part — on the design review board for the Town of Yountville, the oversight committee for Napa Valley College, Howell Mt. Enterprises, several homeowners’ associations, and numerous other boards.

4. What is the biggest challenge your business or industry has faced?

Carbon neutrality. Building to achieve site net zero energy use really is the goal we have been working toward since starting Signum Architecture.

5. Who are some of your favorite architects?

Peter Zumthor for his deep knowledge of construction and his conservationist ethic, Santiago Calatrava for his organic and sculptural forms made possible by his training as a structural engineer and sculptor in addition to architecture, Carlo Scarpa for his design approach influenced by material, detail and history.

6. What are some buildings in Napa Valley that you consider architecturally notable?

My partner, Juancarlos Fernandez and I, together with our team, have been fortunate to design some of the Napa Valley’s groundbreaking structures, including Hall Wines and Cade Estate, the first and second LEED Gold Certified wineries in California. We’re very proud of that distinction, and that the design of these wineries, along with many others we’ve designed in the valley, continues to stand the test of time.

7. If you could design a dream project with an unlimited budget, for any one client, in any place, what would you build?

To be honest, an unlimited budget is not the ideal scenario for an architect. Working with constraints, and with a site that has some existing buildings or is part of a neighborhood, pushes us to provide better architectural solutions — solutions suited for a particular client, a particular landscape, a particular weather pattern, and so on. Blending a functional solution with a beautiful design is what differentiates architecture as a practice.

That said, I have been extremely blessed to design projects in many spectacular locations: the North Island of New Zealand, Costa Rica, the north shore of Oahu, Hawaii, the Mojave Desert, Carmel Valley, Sea Ranch, the Sierra Foothills and, of course, the Napa Valley.

Napa is a special place and it’s where I have chosen to make my home. For me, a dream project here involves collaborating with other creatives, particularly with artists — as I did in the design of Hall Wines — so an art museum or installation would be a dream project for me.

8. If you could change one thing about your business or industry, what would it be?

I would love to develop a way to combine innovative one-off designs with fabrication methods that can streamline cost and build times. That would be revolutionary.

9. What’s your favorite charity or nonprofit?

Napa Valley Youth Advocacy Center and Pacific Union College.

10. What’s something people might be surprised to know about you?

Napa Valley has been my home for 33 years, but I love to travel. I recently cycled from Hanoi to Hue City in Vietnam (a distance of 409 miles).

Denton can be reached at jarrod@signumarchitecture.com

While a team effort of the contractors, workers and cemetery staff was necessary to achieve this goal, the Juarez Building project was led by its visionaries — Tulocay Cemetery CEO Jeff Gerlomes and Karen Wesson, historic preservationist and hands-on project manager.

Both Gerlomes and Wesson succeeded in achieving their mutual goal of making it seem as if all the Juarez Building needed was to be refreshed with a new coat of paint. However, far more was needed and required months of work, from October 2024 to May 2025, to complete the project.

Although Gerlomes and Wesson collaborated well on this rehabilitation, the project began with a condition set forth by Wesson.

“When Jeff asked me whether or not I would be interested in being the project manager for the Juarez Building rehab, I replied I would be on one condition – the windows had to be restored to be or replaced with historically accurate” fenestration for the nearly 120-year-old building, Wesson recalled. With Gerlomes accepting her condition, Wesson began the project.

The rehabilitation of the Juarez Building required review and approval by the city of Napa Building Division. However, with no floor plans in existence for the building, Wesson had to hand-draw an entire set of plans.

Those drawings also included the historically accurate window specifications. Wesson explained how she designed those windows.

“I used a photo of the building predating the 1964 and 1989 remodels of the Juarez Building as a reference as to how many windows originally existed as well as their original design,” she said. “Then, knowing the measurements of the stones surrounding the windows, I counted the number of both the horizontal and vertical stones encircling each window to calculate the dimensions of the original windows.”

For the actual fabrication of new windows, a clear vertical-grain fir was specially milled by Channel Lumber of Richmond.

In addition to designing the windows with the historically correct dimensions and design, the mechanical parts of the double-hung windows are also authentic.

“Each window has antique pulleys and weights,” Wesson said.

Each window casement was stained, not painted, to prevent paint building up over time and ultimately adding to their longevity. As for the fabrication of those windows, Wesson said, “Cyprus Gonzales, owner and woodworker of White Owl Woodworks, made all of the windows. Channel Lumber Co. made the window and door casings except for the parts I made.”

Wesson added one more detail about the windows.

“On the south side of the Juarez Building, three windows were located between the original columns. I added one more to visually balance that exterior façade. There are now four windows on the outside of that wall but only three in the interior.” Wesson added, “It took a lot of planning.” She worked closely with the general contractor for the project, Stagner Construction, on this and all of the project.

Other exterior work included a new roof to replace the timeworn and deteriorating one. ZFA Structural Engineering worked with Wesson to design a roof suitable for the building, and included in the roof rehabilitation were its dormer windows. The actual windows of these dormers were in poor condition.

“I took them home to my workshop where I stripped and restained them,” she said. “I also repaired some of the glazing, including replacing four damaged or missing colored-glazing pieces.”

An original detail of the roof was a widow’s walk. This architectural detail was restored to the Juarez Building during the rehabilitation. It was designed and manufactured by Allweld Metal Fabrication. Wesson also noted another original exterior detail, a large rooftop flagpole, was not restored to the building.

As for the interior, in addition to the windows, it received considerable attention from Wesson and her team without moving walls or changing its footprint.

The bathroom was upgraded to meet modern requirements for disabled access. Smaller but important changes included replacing the door hardware with period-appropriate hardware. Using the same wood as for the window casings, Wesson crafted corbels, lintels and base door plinths, staining them to match all the other interior woodwork. To add finishing touches, Wesson made doorstops and a dove. The latter conceals the plastic knob of the pull cord for the attic access door.

“I couldn’t have anything plastic in the building,” Wesson said with a smile.

While all of the wooden elements add to the overall feel of the interior, Wesson challenged her skill set with a substantial interior appointment.

“We had tried to find a 10-foot table for the boardroom but had no success,” she said. “I thought I could try to make it myself.” Using the same wood as the window casings, as well as a biscuit joiner, she crafted the tabletop.

“I purchased the table skirt and legs,” said Wesson. Once it was assembled, she finished the table with the same stain used throughout the interior.

“The conference table was a weird size,” said Gerlomes. “When she suggested that she would fabricate it, I thought, ‘What?’ She is incredibly clever and made the project so easy for me.”

Also as part of the interior work, some of the drywall from the 1964 and 1989 remodelings had to be replaced. Before the new drywall was installed, Wesson created a bit of a time capsule. She said, “I placed a set of plans into the space between the stone wall and drywall. It will be a surprise for the future.”

In honor of its past, the flooring was returned to concrete.

Wesson explained, “In Nancy Brennan’s history of Tulocay Cemetery manuscript, she quoted an article about the 1906 construction of the Juarez Building. Nancy stated, according to the article, the original flooring material was concrete, which we honored in its rehabilitation.”

The building was constructed by James Newman, a local stonemason. The building was referred to as the Lodge with its intended use being an office. The project invoice, of which a copy is displayed in the Juarez Building, listed the cost of constructing the 1,191.5-square-foot building as $1,279.75, plus an additional $235 for carpentry work.

The interior spaces included in addition to the boardroom and bathroom are two offices, a galley-style kitchen and the museum room. All of those spaces are decorated with antique lighting fixtures as well as photographs relating to Tulocay Cemetery, from symbolic elements found through the cemetery to images of some family mausoleums.

The museum room, located just inside of the main entrance into the building, is the largest of the interior spaces. Within this space are artifacts related specifically to Tulocay, such as a map and historical photos of the cemetery.

Within the western wall of the museum room is a bronze plaque dedicated to Cayetano Juarez. Wesson said, “I haven’t been able to find the exact date of its dedication but it was sometime in the 1940s.” Cayetano played a major role in the establishment of the cemetery; in 1859, he donated 49 acres of his Rancho Tulucay land grant to the Tulocay Cemetery Association.

The museum room also features antique artifacts relating to the funeral and cemetery industry. Wesson found an online collector wanting to sell a bier, or casket, wagon. She said, “It was originally purchased in 1920 by a small English village. At some point, it became the property of a San Francisco cemetery before it was purchased by another collector.”

While the bulk of the rehabilitation is complete, there are some finishing touches that need to be completed, such as adding Wi-Fi.

“The office needs of today with all of our devices are quite different from 1906,” Gerlomes said.

“Our target date for officially opening the Juarez Building is January 2026,” he added. This project was made possible, in part, by a financial gift from the estate of the late Ronald and Dorothy Fagundes.

Regarding this project, Wesson stated it was a team effort of partners who all fully embraced the preservation of the Juarez Building, while also honoring its soul and its history.

“It is important to me to rekindle its spirit to give it a renewed purpose, a future,” she said.

“Karen was one of the best decisions I’ve ever made for Tulocay Cemetery,” said Gerlomes. “She is so passionate about history and preservation. It was amazing and incredible to work with her."

Or at least that’s how Christina Stanley visualizes the intricate profile of wines the world over. As a classically trained violinist, so much of the Napa native’s early career pursuits were dictated by the compositions scrolled across sheets of music.

But even as she shifted careers, the myriad of notes never really stopped. In a way, the recently appointed wine director of La Toque restaurant in Napa owes her success and abilities to this unique interpretation.

“The way I approach wine analysis is very similar to the way I approach musical analysis or even visual art,” Stanley said in a phone interview. “I feel like they are all related. My musical training really informs how I view a wine or how I picture it in my head. High tone, mid tone, bass notes, structure, linearity and how music moves. Tasting and describing a wine, it’s kind of how you think of a musical phrase or analyzing a bar of music.”

But much more than analysis, Stanley reflects on the patience, persistence and attention to detail required to achieve success across her nearly two-decade musical career. This ethos translated perfectly as she shifted her professional focus to hospitality and wine.

For Ken Frank, owner and founding chef of La Toque, Stanley’s knowledge, creativity and diligent work ethic made her a perfect fit. Due to the restaurant’s unique mentorship program, which invites certified sommeliers seeking advanced or master’s titles to taste a myriad of different wines, Frank was well aware of Stanley’s abilities.

Given La Toque’s vast catalog of 2,500- plus wines, which includes a sizable collection of award-winners from several decades and every grape growing region of the world, Frank knew the undertaking couldn’t go to just anyone. In addition, La Toque’s distinctive relationship between chef and wine director made it even more crucial.

“That’s what’s so unique about the wine director position here,” Frank said. “It’s a much more culinary-focused role than in other restaurants. You know, in other places a wine director buys a bunch of great wine, the chef makes a bunch of great food and everyone is happy. Here we work more closely together to make everything better… We are constantly evolving the menu and constantly tasting. And it gives me the opportunity to make sure everything we are doing here is consistent with the standard we have long set. And holding Christina to that standard has not been hard at all.”

As Stanley reflects on this momentous appointment in her career, there exists this feeling of “living two different lives.”

Born and raised in Napa, Stanley traces her lineage from Italy on her great grandfather’s side and France on her grandmother’s side. Her father, a criminal defense attorney, inventor and enthusiastic athletic competitor, sculpted the fundamental concept that grit would play in her life.

Her mother, an artist and musician, shaped the creative spirit through her love of playing piano and singing. Though it took her decades to truly understand the significance, Stanley’s mother also showed great enthusiasm for wine. A Beaulieu Vineyard employee, Stanley’s mother would often ask her children to examine wine through smell and physical characteristics by sight for fun.

In her free time, Stanley would frequent casual upscale bars and restaurants to further hone this natural ability of pairing food and wine. Yet, the concept of this being a career was nowhere in sight.

When she returned to Napa a few years later, after her father sustained a serious injury, Stanley’s musical career advanced. In graduate school, she studied composition and improvisation, and “flexed her artistic muscles” through performance and graphic scores. All this while teaching at the Napa School of Music.

Again, she turned to fine dining to help pay the bills. At Yountville’s The French Laundry, Stanley would again hone her skills within hospitality and wine. Yet, music remained the focus. Soon, the pursuit turned toward becoming a classical violinist in a symphony.

Unfortunately, Stanley was unable to make the cut for the Berkeley Symphony. Compounded by a combination of finances, her father’s health and frenetic schedule within the arts, Stanley needed to figure out a professional path forward and sought stability.

Wine made the most sense.

In the following years, an impressive resume would be built to include roles as wine director at Oenotri and The Slanted Door Napa, as well as sommelier positions at The Ritz-Carlton Bacara, The Charter Oak, Ungrafted, and Goose & Gander.

“I never thought my life would go this direction,” Stanley said. “Right after that point when the Berkeley Symphony happened, I was really feeling kind of stuck. I would have done almost anything to make ends meet and pay my bills… It’s interesting how it all went full circle, and I realized this is something I was always interested in. I grew up in Napa, and this makes perfect sense. This all makes perfect sense.”

La Toque is the signature restaurant of Chef Frank and is located in Napa at the Westin Verasa. Recognized with a Michelin star for over a decade and Wine Spectator’s Grand Award since 2014, La Toque is celebrated for its French-inspired, seasonally driven menus and world-class wine program, according to a press release. La Toque is located at 1314 McKinstry St. in Napa.

For more information, visit latoque.com.

0.5 oz. elderflower liqueur

1 oz. spiced cranberry

0.5 oz. lemon

Shake and strain in Collins glass.

Top with tonic.

Garnish with frozen cranberries and rosemary.

Spiced cranberry syrup

1 cup cranberry

1 cup sugar

2 cinnamon sticks

2 sprigs rosemary

2 sprigs sage

Pinch of allspice

Cook over medium heat until sugar is dissolved. Let steep for 15 minutes, then strain.

- Recipe by Kyle Peete at the ArBARetum. Submitted by the Napa Cocktail Collective. 

Usually a summer escape from the inland heat, Mendocino in winter means more affordable rates, fewer crowds and a chance to cozy up by the fire as dramatic winter waves crash below. For food and wine lovers, it’s a wonderful time to explore when everything feels a bit more intimate and local.

“Winter’s a perfect time for mushroom-foraging classes and whale watching out of Noyo Harbor,” said Saya Abernethy-Hansen, general manager at the MacCallum House Inn & Restaurant - a historic luxury bed and breakfast dating back to 1882 - located in the heart of Mendocino. “There are so many great hiking spots along with kayaking too.”

Highway 128 is a journey unto itself. The 75-mile stretch is studded with family-run wineries, quaint towns like Boonville, a charming pit stop with a general store and organic ice cream shop, and towering redwoods.

Before reaching the coast, Anderson Valley tempts wine lovers with small-lot producers like Lula Cellars, the last tasting room before you arrive in Mendocino. Sip Pinot Noir and Chardonnay under an open-air tent surrounded by vineyards for a reasonable $15 tasting fee that is waived with purchase. Dogs are welcome and picnics are encouraged.

“What surprises people most about Mendocino wines is the diversity of varietals, blends and styles we can produce across such a small region,” said Matt Parish, winemaker at Lula Cellars. “The proximity to the Pacific creates all these unique microclimates, from the cool coastal fog of Anderson Valley to the warmer mountain slopes. It means we can showcase everything from Pinot Noir to Chardonnay, old-vine Zinfandel, and Cabernet Sauvignon.”

Focusing on Lula’s signature varietal, Parish adds, “There are few places in the world where the grape reveals such delicate elegance and restrained power as it does in Anderson Valley. Pinot really mirrors its environment – the fog, the soil, the hands that guide it – so each harvest feels deeply personal.”

The final stretch to the coast, a serpentine drive through old-growth forest, opens to the salty air of the Pacific just south of Navarro Beach, where the river meets the sea.

Perched on the cliffs above the ocean, Mendocino is one of California’s most photogenic coastal towns. Between the village edge and the Pacific lies Mendocino Headlands State Park, with winding pathways leading to secluded beaches perfect for spotting breaching whales or barking sea lions.

Once a booming 19th-century logging town, Mendocino was all but abandoned by the 1940s. The 1960s and 1970s sparked a creative revival, following the opening of the Mendocino Art Center in 1959, that still defines the community today. Artists, farmers, environmentalists and coastal lovers have transformed the town into a haven for the arts, with festivals celebrating film, music, wine, whales, even mushrooms.

At the heart of town, the MacCallum House Inn & Restaurant blends Victorian charm with modern amenities. Guests can stay in one-of-a-kind rooms, like a three-story water tower with bay views or a restored barn cottage with a private hot tub, and wake to complimentary breakfasts featuring local ingredients (think cornmeal pancakes with huckleberry syrup and Mac benedict with chive hollandaise).

For executive chef Alan Kantor, Mendocino’s abundance defines the menu.

“We try to keep it as local as possible and use things that grow on the coast,” he said. He works with foragers for mushrooms, blackberries and huckleberries, and makes everything in-house from the bread to the pasta, even churning the restaurant’s own butter.

“Everything you need for a menu is right here in Northern California, from wine and beer to fish, cheese and duck,” Kantor adds. This season, he’s especially excited about the Liberty Farm duck breast with local huckleberries, apples and Pennyroyal Farms cheese, “which pairs beautifully with Pinot Noirs from Anderson Valley.”

Begin your meal with handcrafted cocktails, like the Manhattan Noir or the gin-forward Once Bitten, made with housemade bitters, and cozy up by the fire.

Stroll through Gallery Bookshop, home to a resident cat and a beloved independent bookstore. Visit the Ford House Museum and the Kelley House Museum, just across the street from MacCallum, to step back into the town’s historic past, or embark on a “Murder, She Wrote” walking tour – many episodes of the series were filmed here.

For nature lovers, Big River Beach is ideal for kayaking and bonfires, while Russian Gulch State Park features a 36- foot waterfall hidden among ferns and redwoods. At Van Damme State Park, kayak into sea caves or hike the Fern Canyon Trail to the curious pygmy forest.

If you venture north to Fort Bragg, you’ll find the historic Skunk Train, seven acres of redwood-lined trails at Otis Johnson Wilderness Park in the heart of downtown and the welcoming Noyo Harbor Inn, perched above the harbor. Sit outside on the heated deck for dinner of sirloin and shrimp skewers or gnocchi with pesto and pancetta, and watch the boats roll in and sea lions bark as the sun dips below the horizon.

Guests of the inn can kayak along the Noyo River, set out on crabbing excursions departing from Noyo Harbor, explore the marine life exhibits at the Noyo Center for Marine Science, or stroll the harbor’s scenic walking trails before stopping at Princess Seafood Market for the catch of the day. Just steps away, the dog-friendly Noyo Harbor Beach makes it easy to bring four-legged family members along for the adventure.

The author was provided meals and accommodations by Chalkboard Communications as part of the research for this story.

Home to La Cheve Bakery and Brews in the present day, the restored structure on the corner of Soscol Avenue and Silverado Trail was built in 1845. According to the Napa County Historical Society, the humble adobe is the oldest building in Napa.

But if you asked Napa native Altamura about the importance of the former residence growing up, he couldn’t tell you. While the building has seen a second life housing various dance parlors, bars and restaurants through the decades, Altamura said the building’s significance was unknown. In various stages, the building was either left neglected or obscured by separate attachments or used as a storage facility for adjacent businesses.

So in 2016 when Altamura and his partners bought the property, which includes three other buildings, there was a sense of obligation. That obligation was to that history the building represented.

“When I did the restoration, I knew I wanted to tear all this other stuff down and bring it back to what it was,” Altamura said. “I saw very old photos of what it used to look like and wanted to bring it back as close as I could to that. I knew how special it could be if done right. … It had to be done that way.”

Mexican Capt. Don Cayetano Juárez built the adobe for his wife, María de Jesús, and his 11 children on a sizable swath of land named Rancho Tulucay, according to online archives at UC Berkeley. Granted the land east of the Napa River in 1840 for his military service by Mexican Gen. Mariano Guadalupe Vallejo, primarily for his expeditions against native populations, Juárez was a key figure in shaping Napa Valley.

Kelly O’Connor, research archivist and librarian at the Napa County Historical Society, said Rancho Tulucay became a pivotal economic force in wheat and cattle grazing. Even as discrimination against former Mexican citizens dwindled landholdings after California gained U.S. statehood in 1850, Rancho Tulucay remained influential.

On a personal level, O’Connor said Juárez was kind, honorable, sociable and community-minded. Central to this was his residence, which held fiestas and gatherings during Juárez’ lifetime.

Fast-forwarding roughly 170 years, the Old Adobe was standing, but the historic landmark was well overdue for a second life.

And while Altamura had experience as a commercial painter, built his own music studio and conducted renovations in his own home, this undertaking was a “whole new frontier.” Additionally, the inability to hire expert contractors due to financial constraints made the task that much taller.

Yet with a group of highly dedicated friends and family as his crew, the project was underway.

The biggest undertaking the Old Adobe faced was its initial earthquake retrofitting in 2016, Altamura said. Given the desire to maintain the building’s unique features, Altamura noted the retrofit was painstakingly built within the structure to preserve historic features.

In keeping with “doing it the right way,” Altamura went so far as to hire a family from Mexico to help with the adobe bricks and plaster. For about six months, the Cruz family would teach the enthusiastic renovators how to create using dirt from behind the property, grass, horse manure, straw and sand.

Old-growth redwood, painstakingly sourced from across California, would accentuate the interior beams within the structure. Altamura and his team would also build gutters, shutters, front and back decks, and doors from salvaged Foppiano wine tank staves. Square nails, found on site, were also reused whenever possible.

The renovation also came at a time of personal turmoil in Altamura’s life. Losing his beloved 19-year-old dachshund, cat, mother and his Silverado Trail home to the October 2017 North Bay wildfires in a span of a few years was devastating. But the ability to dive into the project, which took countless hours of research on top of physical attention, created a labor of love.

The appreciation Altamura and his team put into the building and surrounding property was not lost on Cinthya Cisneros, owner and founder of La Cheve.

She fell in love with the restored Old Adobe immediately. Perhaps one of the biggest appeals was that the building was constructed when the land belonged to Mexico and was renovated using traditional methods. With the business’ ethos built around Cisnero’s Mexican heritage and the importance of family, the building represented so much of what she sought to share with others.

As she navigated different spaces for La Cheve in the beginning, she couldn’t think of any other space the same way. And as La Cheve entered the space in 2019, the respect and detail she also pays toward the Juárez family’s home became an essential part of the business.

“I think it’s important to pay homage and respect to those before us,” Cisneros said. “I was very stuck on the idea that if the Juárez family never built this building, I would never be here. I would never be able to run La Cheve or make it the place it is today. So, I’m very grateful for that. I know for some it may feel insignificant, but I think it is very powerful to showcase the faces who brought La Cheve here.”

For O’Connor, Cisneros’ dedication to telling the Juárez story is unique. While many who reach out to the Napa County Historical Society seek to preserve details for personal residences, La Cheve’s popularity and ability to communicate history with such adoration makes the Juárez story come alive.

“The thing that is special about Cinthya and her relationship to that building is that she came to us and rather than saying ‘I want it to look like this,’ it was, ‘I want to be able to tell this story,’” O’Connor said. “That is something that’s not as common and really is the human touch part that heightens the story of that building.”

Altamura, who praises Cisneros’ dedication to the building and the Juárez family legacy, said he is proud of how much the business has grown. From its grand opening to today, he said, there is a nervous enthusiasm he has when people visit the property and set foot inside the Old Adobe.

What he hopes people take away is simple.

“I hope they appreciate the history there,” Altamura said. “I hope they want to get to know about the history that is there and look up who these people are. I have always wanted it to be a family establishment where people can create memories. And that’s what it has become. To me, it’s the most unique spot in Napa. You can tell people appreciate that.”

When you first walk into the bar — known for its extensive, worldly cocktail menu — you are greeted by an intimately lit nautical theme. At first glance, the design feels directly ripped out of Napa circa the 1800s, when the old Napa Mill was first erected, In another instance, you could be transported to a boathouse — perhaps on North Peters Street in New Orleans’ French Quarter, or possibly at Pier 57 along the Hudson River in New York City.

In one breath, The Fink can feel rooted and in another, like you have been plucked right out of Napa and placed somewhere exotic.

When the owner Judd Finkelstein — from whom the bar derives its name — purchased the bar at 530 Main St., he wanted to connect its atmosphere to Napa’s river history and industrial heritage. He called up his old friend Daniel Gallardo, also known as Tiki Diablo, who has designed bars featuring “exotic escapism” around the world.

“For me, it was all about finding authentic artifacts, artifacts that had meaning to the area, to Judd and to myself, and incorporating them or even designing around them,” Gallardo said. “The theme behind the bar was, this was the Fink’s lair, and it was like a time capsule. So we wanted it to look like it had been there for decades, and then somebody just had taken it over and used it.”

Finkelstein said he wanted it to be the neighborhood bar for the world traveler.

The bar sits in the historic Napa Mill building, which was first constructed in 1884, according to local historian Rebecca Yerger. The bricks were made on-site using materials from the Napa River. In 1887, an expansion added a two-story building and significant features such as iron shutters on the doors and windows, a corrugated iron roof, and walnut wainscoting on the second floor that was later replaced with pressed tin in 1901.

“The theme behind the bar was, this was the Fink’s lair, and it was like a time capsule. So we wanted it to look like it had been there for decades, and then somebody just had taken it over and used it.”

— Judd Finkelstein, Fink owner

In the late 1990s and early 2000s, a modern restoration added the Embarcadero Building on Brown Street. A restoration of the Hatt Building maintained key features such as original redwood wainscoting, exposed reinforced brick walls, and the original rounded windows with iron fire shutters. The outdoor plaza incorporated salvaged materials such as original bricks from the demolished warehouse and cobblestone from the surrounding streets, according to Yerger.

When approaching the design of The Fink, Finkelstein and Gallardo took a similar approach.

Authentically sourced brass portholes, which weigh about 60 pounds each, sit on the walls directly above each of the comfortable cushioned leather booths. The smooth wooden tables reflect the warm glow of the copper light fixtures that hang above them. Fishing nets, ropes and hooks that adorn the ceiling and partitions between the booths would inspire anyone to take up sailing or perhaps just dive headfirst into another of The Fink’s fine-crafted cocktails.

The curved L-shaped bar with its dark wood finish is understated to make way for what bartenders are serving up. Behind the bar are two mirrors that help to open the intimate space, which has no windows to the outside world and certainly no televisions that could intrude on the illusion of delving deeply into this time capsule.

“There’s no connection to the outside, and you’re immersed in it,” Finkelstein explained.

On either side of the bars sit rows of shelves carrying the carefully selected assortment of liquors and liqueurs used to make each one of The Fink’s skillfully crafted beverages. Near those shelves sit two authentic ship lights on either side — one illuminating green for starboard and the other red for port.

Above the mirrors sits one long shelf that holds a 1950s radio, old Soda Springs water bottles and a selection of what appear to be vintage glass bottles, each with colorful yet unknown contents. Finkelstein said they were given to him by a childhood friend from St. Helena where he grew up. Her father was a chemist and in his spare time he liked to distill his own concoctions.

Hanging in the rafters are several small boats. Two of them, which sit almost right above the bar, are small sculling boats that were found by Gallardo in a sea scouts’ warehouse. The other, which is near the back of the bar, is a vintage 1960s fishing boat that was originally sold in an old Sears catalog. Finkelstein purchased it from someone in Sebastopol.

Between the bar and the booths sit four small tabletops. Walk past those tables and the L-shaped room opens to the lounge seating area. Strewn around low wooden tables are mismatched mid-century modern chairs and love seats.

To the right is the performance space, where a piano sits. The world-renowned jazz musician Mike Greensill gifted it to Silo’s, which was the bar in this space before The Fink took over. Greensill was a regular at Silo’s and still comes to The Fink once a month to perform.

Behind the performance space on the wall is a watertight door, like one would find on a large ship, and it is illuminated by a foreboding orange glow. Finkelstein has had to insist to more than one customer that the door leads to nowhere and is simply just hung up on the wall.

“People have come up with some crazy story about the hidden room, but I don’t want that rumor out there,” Finkelstein said. “I’m not somebody who likes to be exclusive. I’m inclusive. There’s no secret party going on.”

Another feature that adds to the authentic feeling of this nautical bar are the signs on the wall that read “SS. Dolphin, SS. Amelia and SS. Zinfandel.” All were boats that used to ride along the Napa River transporting goods from all around the world, Finkelstein said.

All of these aspects that bring life and color to The Fink are set against an industrial gray backdrop. What appear to be exposed rivets and steel beams are actually deliberately placed. Gallardo even painted some of the wood features to look like steel. He made it look so real, in fact, that Finkelstein said he had to convince their contractor that it wasn’t actually a giant steel fixture hanging above everyone’s heads.

Finkelstein said he hopes the décor is organically ever-evolving and that the community continues to contribute to the design, helping it remain authentic to its roots.

“It definitely touches my heart,” Finkelstein said. “It sounds corny, but it really does when on just about any night of the week, when I look around, and we’re mostly filled with locals.”

The Fink is open from 4 to 11 p.m. Tuesday through Thursday and on Sundays. It is open 4 p.m. to midnight Friday and Saturday. The space is also available to rent for private parties.

BROADWAY AND VINE

Oct. 13: The magic of Broadway unfolds in the vineyards of Napa Valley. This popular series continues with a performance by Bradley Gibson who is known for his starring roles in “Hercules” and “The Lion King.” The series will conclude on Oct. 23 with a performance from Ana Gasteyer. The “Saturday Night Live” alum will perform songs from her resume, which includes “Wicked,” “Once Upon A Mattress,” and “Rocky Horror Picture Show.” Locations and ticket prices vary. Visit broadwayandvine.org for full details.

THE WALL THAT HEALS

Oct. 16-18: Hosted by the city of American Canyon, The Wall That Heals brings the official three-quarter scale replica of the Vietnam Veterans Memorial, located in Washington, D.C. and mobile education center, to Napa County for everyone in Northern California. Free admission. The exhibit is located at Independence Park, 20 Benton Way, American Canyon. Info: vvmf.org/ The-Wall-That-Heals.

‘REVENGE OF THE REBOBS!’

Oct. 17-Nov. 2: Lucky Penny Productions presents a new musical inspired by Napa Valley’s most notorious urban legend. “Revenge of the Rebobs!” follows a skeptic who comes to Napa Valley to find out the truth about the Rebobs, but when bodies start piling up, it seems like the Rebobs are out for revenge. The musical is by composer/ lyricist Rob Broadhurst and writer Barry Martin who created “The Real Housewives of Napa Valley” and “A Napa Valley Christmas Carol.” Tickets start at $25. Lucky Penny Productions presents its live stage events at its community theater located at 1758 Industrial Way in Napa. Info: luckypennynapa.com.

HOMETOWN HARVEST FESTIVAL

Oct. 18, 10 a.m.-4 p.m.: The Hometown Harvest Festival is St. Helena’s most-beloved autumn event featuring live music, wine and beer, a food alley, kids zone and an array of arts and crafts vendors. The highlight of the event is always the Pet PAWrade, where pets of all shapes and sizes are invited to show off their best Halloween costumes. The event is held along Oak Avenue between Adams and Spring streets in downtown St. Helena. Info: cityofsthelena.gov.

CALISTOGA HALLOWEEN PARADE

Oct. 31, 6 p.m.: Calistoga’s annual Halloween Parade is a beloved tradition for the Upvalley community. For decades, local schools, families, businesses and community groups have dressed up in their best costumes to share in the spookiness of the season. For decades, this cherished event has captured the magic of Halloween with everything from ghostly ghouls to whimsical witches. Lineup begins at Pioneer Park at 5:30 p.m. The parade starts promptly at 6 p.m. as Lincoln Avenue transforms into a vibrant display of Halloween spirit. Whether you’re a local or a visitor, you’re sure to leave with a heart full of joy and a bag full of goodies. Info: celebratenapavalley.org.

The northernmost city in San Joaquin County, if considered by the state’s more coastal inhabitants, may more be as answers to particularly tricky “Jeopardy!” questions than anything else. (“Where was the A&W fast-food franchise founded?” “What Central Valley town is frequently mentioned in the biker drama ‘Sons of Anarchy’?”) The more musically inclined may already be humming the Creedence Clearwater Revival song. “Oh Lord, I’m stuck in Lodi again …” (Random fact: Members of the El Cerrito-founded band had never been to the city before recording the song; they just liked the name of the place.)

Despite all this, a remarkable — and likely surprising to those not in the biz — amount of wine grapes are grown here. According to the latest California Grape Crush report, the Lodi region sold about 361,000 tons of red grapes and 241,000 tons of white grapes in 2024, or nearly 21% of the statewide total. (For the sake of comparison, Napa’s grape growers sold around 83,000 tons of red grapes and 44,000 tons of white in 2024, a bit more than 4% of the overall total.)

Hoteliers and restaurateurs have taken notice. Lodi’s central-ish location — roughly 90 minutes from the Bay Area and under two hours from many parts of Silicon Valley or Sacramento — and its affordability (for those weary of $125 tasting fees) make it poised for a tourism boost. In recent years, entrepreneurs have been working to capitalize on this potential for Bay Area and Southern California day-trippers and wine tourists — perhaps even a wedding party or two.

Enter Appellation Lodi, the debut property of the brand co-founded by celebrity chef Charlie Palmer and luxury hotel veteran Christopher Hunsberger. The pair partnered with Wine & Roses owners Russ and Kathryn Munson to upgrade the storied institution from a local gem into a regional culinary-centric treasure. Opened to guests in June, the hotel features a French-style bakery and coffeeshop, a fine-dining restaurant, a well-appointed spa, a half-dozen event spaces, and luxuriously landscaped grounds.

“We’ve always been fortunate to have a loyal following from within the region, and we’ll never lose that local connection,” Russ Munson said. “But yes, this partnership is very much about broadening our reach. ... We believe this will bring new visitors to Lodi while still feeling like home for our community.”

The driveway on the resort may be smooth and the property meticulous, but the road for Appellation as a brand has had a few bumps.

The planned Appellation Petaluma project, one of two planned hotels in Sonoma County, has faced a series of local challenges, including vocal opposition from preservationists concerned about the scale of the development. In contrast, projects in Morgan Hill and Healdsburg have made significant strides, with progress becoming particularly apparent in Healdsburg, where the brand plans to open its flagship location in September.

Still, all is well and operational in the Central Valley.

For those unfamiliar with Lodi beyond pop culture mentions, the numbers speak libraries. Wine Libraries. The region encompasses over 85 boutique wineries and around 750 grape growers, according to the Lodi Winegrape Commission, growing more than 100 different grape varieties. Though Lodi has historically been known for more value-oriented (read: cheaper) wines, local reviewers and bloggers are noting growers and winemakers have been working to increase quality as of late, making the current moment an opportune one to check it out.

“For those of us who live here, Lodi has always been a great wine destination,” said Kathryn Munson. “The vineyards, the multi-generational winemakers, and the agricultural richness has always been there. What’s changing is the perception outside the area.”

Despite all this agricultural abundance and heritage — dating back to 19th-century vineyards — its tourism profile lags many acre-tons behind Napa and Sonoma. That could be changing. Though Wine & Roses has been Lodi’s premier lodging and event venue for decades, its draw has been geographically limited.

By teaming up with Appellation Hotels, the Munsons are betting on Lodi’s future as a bona fide wine country destination.

“Charlie and Chris share our belief that hospitality should be rooted in a sense of place, and their culinary-first approach brings a fresh energy to what we’ve built,” said Russ Munson. “The timing was right, Lodi’s profile is rising nationally, and we wanted to be part of shaping that story.”

Transforming a Lodi landmark into ‘Appellation Lodi’

The Munsons’ Wine & Roses property isn’t a new build — it’s a historic estate with a cat-like number of lifetimes. Starting as a working ranch more than a century ago, it later became a 10-room bed-and-breakfast, and over the years evolved into today’s 66-room boutique hotel set on seven acres of gardens.

The challenge for Palmer and Hunsberger’s team was to refresh and elevate this landmark without losing its soul.

“Wine & Roses has a strong legacy, and we wanted to preserve its spirit while bringing in the Appellation vision,” said Hunsberger. “That meant honoring the historic structures, the gardens, and the relationships that make this place special, while introducing new culinary venues, refreshed guest rooms, Lodi-inspired artwork, and enhanced outdoor spaces. Every design decision was about blending the old and the new in a way that feels seamless.”

Appellation officially took over operations in 2024 when it partnered with the Munsons, who retain ownership of the property. Over the past year, crews have been gradually updating guest rooms, common areas and culinary spaces in preparation for its grand reintroduction in June.

Hunsberger said the larger idea is for the resort to serve as a hub for the larger community, allowing visitors and locals to regularly “rub shoulders with the growers, makers and purveyors who make up the hotel’s vibrant community.”

In practice, that means weaving Lodi’s agricultural story and local craftsmanship into the fabric of the hotel’s design and programming.

A philosophy of design, food and an immersive experience

The updated rooms and suites lean bright and open, with oak furniture that looks built to last and enough texture to feel lived-in rather than staged. The colors pull straight from Lodi’s backyard — greens and eucalyptus, browns the shade of barrel staves, and golds that could pass for late-summer wheat or Chardonnay at sunset. Many spaces carry small, custom details that nod to the vineyards and farmland just outside the windows, giving the place a sense of belonging rather than just passing through.

Outside, the already green-and-growing grounds have gotten their own glow-up.

Paths snake through bigger culinary gardens, practically daring you not to wander through rows of herbs and seasonal produce. They’re not just decorative — the kitchen will be pulling from them daily, keeping the “local” in hyperlocal. Patios with fireplaces invite lingering, even after the sun drops. The spa retains its “Wine & Roses” name, a rare case of rebranding by un-rebranding. And in a move to corner the Central Valley wellness crowd, the hotel is rolling out the full lineup — yoga, meditation, even sound baths — for guests who want their relaxation with a side of intention.

There are a total of six event spaces totaling 7,000 square feet, which can accommodate up to 350 guests, making the resort an desirable option for weddings.

“The Garden Ballroom and the Cellar Room & Patio offer beautiful indoor-outdoor flow, while our manicured lawns and patios with fireplaces create romantic backdrops,” said Hunsberger. “Couples also love that guests can stay on-site, dine in our signature restaurants, and experience the spa and gardens, making it a complete destination wedding package.”

But at the core of Appellation’s brand philosophy, said Palmer, is weaving culinary artistry into every guest experience.

The famed chef, who burnished his reputation (earning a Michelin star) at Aureole and other ventures, is overseeing the new culinary program at the resort alongside chef Thomas Bellec (Appellation’s chief culinary director) and Marco Fossati (the resort’s executive chef and food and beverage director). Together, they unboxed two signature Charlie Palmer dining concepts on-site, infusing food and drink throughout the property.

“When I first came to Lodi, I felt the same spark I did in Healdsburg 20 years ago — an authenticity, an agricultural abundance, and a deep sense of community,” said Palmer. “The wines are expressive, the produce is extraordinary, and there’s a pride here that’s infectious.”

The first major debut came this February with Maison Lodi, a French-inspired bakery, café and market. Housed in the former Towne Corner Café & Market space at Wine & Roses, Maison Lodi brings the timeless craft of French baking to Lodi wine country, he said.

Guests and locals alike drop in for hearty levain breads, delicate pastries, and rotisserie-roasted chickens from the rotisserie oven. The concept was crafted in collaboration with Quail & Condor, an acclaimed bakery from Palmer’s hometown of Healdsburg, to ensure top-notch artisan techniques.

“Maison Lodi celebrates the timeless craft of French baking, which pairs beautifully with Lodi’s wines,” said Palmer. “Melissa Yanc at Quail & Condor initially trained our head baker and pastry chef, Anne Rosete, which now allows us to offer world-class breads, pastries and rotisserie in a warm, approachable setting.”

Appellation Lodi’s main restaurant reopened in June with a completely new identity, which Palmer called “a reimagining with respect for the past.”

The former Towne House Restaurant, a fine-dining spot long associated with Wine & Roses, is being reinvented as Americana House. Under Palmer’s direction, Americana House will showcase his hallmark “Progressive American Cooking” — a contemporary, refined take on seasonal American cuisine that highlights the bounty of local farms and vineyards.

Palmer’s team is also adding some interactive and experiential twists to Americana House. Those include a culinary counter where guests can sit right up by the open kitchen and chat with chefs while enjoying curated small bites and wine tastings. The restaurant will even feature a dedicated cheese-aging cabinet, allowing them to age their own house-made cheese curds and ricotta on-site, alongside cheeses from Lodi dairies and other Northern California producers.

In the dining room, design touches will continue the “harvest” theme with warm woods, copper and brass accents, and large windows opening to refreshed outdoor seating among the greenery. Even the wine service gets a flourish; an old-fashioned wine decanter station will let servers decant wines tableside, adding a bit of theater and encouraging guests to explore new varietals.

Beyond the restaurants, food and drink will permeate the guest experience in other ways. The Appellation brand brings its signature “Crafted at Appellation” program to Lodi, which opens up hands-on classes and workshops to both hotel guests and the local community. These might include cooking classes with the resort’s chefs, tastings with local winemakers, or workshops with Lodi artisans (think cheese-making, jam preserving, or even crafts like pottery that tie back to the region’s culture).

The hotel also plans to inaugurate an annual food and wine festival highlighting Lodi’s winemakers, growers, and restaurants — with a charitable bent to give back via scholarships and community grants. In short, Appellation Lodi aims to be not just a place to stay, but a culinary hub for the region, engaging visitors and locals alike in celebrating Lodi’s bounty.

Expanding amid bumps and milestones

While Appellation Lodi is the first operational hotel for the fledgling brand, Palmer and Hunsberger have ambitious plans for additional locations.

However, the road to expansion hasn’t been entirely smooth. In fact, the brand’s next few projects illustrate both significant momentum and some growing pains.

First up is Appellation Petaluma, a high-profile project planned for downtown Petaluma in Sonoma County. Petaluma, with its own charming riverfront downtown, is not traditionally a major wine tourist town (though it’s part of the Sonoma Coast and Petaluma Gap wine areas). Appellation announced plans in early 2023 to build a five-story, 93- room luxury hotel there on an empty lot at Petaluma Boulevard South and B Street. The proposed hotel would include a 190-seat Charlie Palmer restaurant and a rooftop space designed for events.

“This proposal represents a rare opportunity to revitalize a long-blighted downtown property, generate critical new revenue for city services, and strengthen the economic ecosystem that sustains our local businesses, artists, farmers, and producers,” a group of downtown business owners wrote in an opinion piece published by the Petaluma Argus-Courier in May.

But not everyone in Petaluma is riding this bus. A group called Petaluma Historic Advocates is staunchly opposed to the Appellation hotel plan. Their concerns center on the hotel’s size and the potential impact on Petaluma’s historic small-town character.

The project requires a special downtown zoning overlay (approved by the City Council) to allow taller, denser development on that site — and opponents have fought that decision at every turn. They gathered over 6,400 petition signatures — more than enough to force a citywide referendum on overturning the zoning change. In July, with the referendum pending, PHA filed a lawsuit against the city, claiming the new ordinance enabling the hotel is illegal and would “cause substantial and irreversible harm” to Petaluma and its residents. This legal battle has thrown the project’s timeline into question.

On paper, Appellation has optimistically listed an opening in the summer of 2026 for the Petaluma hotel, but given the uncertainties, that date is far from certain. Hunsberger and Palmer declined comment on the project.

In contrast to Petaluma, the Appellation project in Healdsburg, just a few miles north, has been moving forward and is nearing completion.

Appellation Healdsburg is particularly significant for Palmer and Hunsberger — both men live in Healdsburg and have deep ties to that community. Unlike Lodi (a renovation) or Petaluma (still on the drawing board), Healdsburg’s hotel is a ground-up new build on an 8.5-acre site just south of downtown. The project broke ground in March 2024 and represents a whopping $150 million investment. When it opens, slated for this fall, it will stand as the flagship of the Appellation brand — the first fully realized vision of their culinary-hospitality concept in a custom-built resort.

Plans for Appellation Healdsburg detail a 108-room luxury resort spread across 12 buildings with all the bells and whistles. Guests will find two pools, a high-end spa, 15,500 square feet of indoor-outdoor event space, and immersive culinary amenities. Two Charlie Palmer restaurants will anchor the experience: Folia Bar & Kitchen, a 204-seat signature dining room focusing on locally sourced Californian-Mediterranean fare, and Andy’s Beeline Rooftop, an open-air lounge for cocktails, small plates, and panoramic vineyard views.

What’s next

With Appellation Lodi now open and the paint barely dry, Charlie Palmer and Christopher Hunsberger’s culinary-meets-hospitality experiment is officially on the clock. The concept sounds good on paper: Wrap a hotel stay around local food, wine, and enough hands-on activities to convince guests they’ve gotten a full pour of the place.

Is that enough to lure Bay Area drinkers east for Zinfandel weekends — or tempt Southern Californians to trade Highway 29 for Highway 99? It remains to be seen, but the quality in Lodi is certainly on the mark.

Elsewhere, the brand’s to-do list is busy. Healdsburg is next in line, a flagship in the making. A project in Morgan Hill is quietly moving forward. And Petaluma … well, Petaluma is Petaluma. For Appellation, winning over communities may prove as important as the menu.

For now, Lodi is the proof of concept. Visitors can grab a baguette and local Syrah at Maison Lodi, wander the revamped gardens, and settle in for a long dinner at Americana House. If the strategy works, they’ll feel the opposite of being stuck. They’ll want to come again. 

Most Napa Valley wineries cannot host a formal wedding, due to Napa County’s Winery Definition Ordinance. The ordinance was established in 1989 to protect agricultural land by clearly specifying what sorts of activities were allowed and not allowed on property. It says that the county’s vineyards are known for their quality and must be preserved for agricultural use and educating the public about wine, thus necessitating strict control over commercial land uses.

Charlene Gallina, the county’s supervising planner of Planning, Building & Environmental Services, told the Napa Valley Register that the ordinance means wineries would not be able to obtain a use permit for weddings, since weddings are considered commercial uses, not involving education about wine. Wineries approved for business after 1990 may not host cultural and social events because of language included in the county’s definition of “marketing” – unless the event qualifies as a “temporary event” and has the required permits.

Gallina said that the code has been consistently interpreted to prohibit those wineries from hosting weddings and other social events because they have been deemed “unrelated to education and development” around wine. To intentionally make a change to allow weddings, the county would have to amend its temporary events ordinance, she said.

“People can have a party and bring a cake,” Gallina said. 

“But you can’t have a whole wine tasting organized around the party. If they (couples) have their wedding at the church, and they drop by the winery to take a picture, that’s OK. But it’s not OK to have the reception or ceremony there.”

Only a few wineries are permitted to host weddings, as they were grandfathered in due to their pre-regulatory status, Gallina said, referring to the winery ordinance’s exception for wineries established prior to 1974, before use permits were required.

Beaulieu Vineyard, for example, holds a certificate of legal nonconformity from decades ago, allowing it to continue operating a wedding venue.

“These wineries may continue to host cultural and social events if it was part of their operations prior to 1974 (and if they are recognized via a county-approved certificate of conformity),” she said.

The good news, Gallina added, is that a great number of the valley’s wineries are permitted to host unique and intimate wedding-related events, such as rehearsal dinners, bridal showers and family gatherings. Hotels can typically host weddings, as is the case for the new Oak Knoll Resort at 591 Solano Ave. on Napa’s north side that is currently under construction, she said. Once complete, it will be able to host receptions under a specific permit and zoning designation. The county lost Calistoga Ranch in the 2020 Glass Fire, which was able to host weddings as a resort under the local hotel permitting rules.

Gallina admitted that at the county level, “we know they’re doing weddings out there. They just don’t come to us and ask us, because we would say no.” She recounted situations in which weddings were held covertly in the valley, with the county only learning of them after the fact due to noise complaints.

“Unfortunately, any winery that is conducting weddings is doing it illegally,” Gallina said. “So, I am not aware of any that have received authorization of conducting such activities. I don’t believe that any wineries notify the county that they are doing this type of activity.”

Similar rules limit Napa’s wedding season within city limits, as all wineries are subject to the standards of Napa Municipal Code 17.52.540.

Michael Allen, acting planning manager in the city Planning Division, said that the city only has one area that has the capacity for vineyard cultivation: the 708- acre Stanly Ranch resort, located southwest of the intersection of Highways 29, 12 and 121. Like other vineyards, these acres are zoned as an agricultural resource with very few commercial activities, including weddings, allowed. The ranch does contain a resort on 95 acres, which has its own Master Plan district allowing entertainment uses and weddings, Allen said.

“The use permit for migration only allows limited commercial activities and special events that are directly related to wine sales and marketing,” Allen said. “Wine production, not including vineyard cultivation, is considered an industrial use and is also allowed in the light industrial district or tourist commercial district. These districts are industrial in use and only permit wine production, not weddings.”

Allen added that really, this means: “There are no wineries within the city limits that are allowed to provide weddings or any other commercial activities that are not directly related to wine production or sales.”

Despite such limitations, some vintners find ways to help happy couples tie the knot legally.

Tia Butts, public relations director for Treasury Wine Estates – managing properties like Stags’ Leap Winery, Etude and Frank Family Vineyards – said that the only property the company owns that can host weddings is Beringer Vineyards, because it is technically located within the city limits of St. Helena.

Butts described the estate as “a romantic escape into a bygone era.”

“Surrounded by stately 19th-century architecture and lush, verdant gardens, it is the longest continuously operating winery in Napa and was honored with a designation as a Historic District on the National Register of Historic Places,” Butts told the Register. “The Hudson House, built in the mid-1800s, can welcome up to 90 guests indoors and up to 200 guests outdoors in a redwood grove. Guests can also explore historic wine caves for a wine reception and tour.”

While Butts said she can’t comment on how the county’s rules complicate doing business during a busy wedding season, she said the company works to always comply with the current ordinances to entertain its guests.

Both spaces belong to Betty’s Girl Napa, a shop tucked inside Antiques On Second that has become both a vibrant treasure trove for vintage lovers and a comforting destination for brides. Through the gray French doors welcoming customers into the atelier, owner Kim Northrop crafts handmade women’s wedding wear.

“The bridal (work) ranges from simple alterations on a dress that somebody gets at another boutique to redesigning an heirloom gown from the family to be worn by the bride, either for her wedding or for her rehearsal dinner or her reception dress,” Northrop said, seated behind the white sewing machine she was using to alter a dress for a customer. “And then I also do custom couture, where I can design a gown from scratch as well.”

In addition to bridal dresses, the atelier designs dresses for attendants and accessories like veils, garters and sashes to bring to life all of the details the bride envisions, something Northrop has been working at since around 2008 when she took on her first gowns.

A Cincinnati native, Northrop fell in love with Napa while visiting on her 30th birthday. She met her husband a few years later and has now lived here for 26 years.

After her mother died in 2003, Northrop named and launched Betty’s Girl in her honor, reflecting the values of sustainability, redesign and upcycling she had been raised on.

“I wanted to create a vintage boutique where when people came in they would go, ‘Is this old or new?’” she remembered. “So I opened my first store on First Street in September of 2003. And at the time, about 80% of the store were just great vintage pieces that I had found and procured. And about 20% of the store I redesigned. But what quickly happened was people were gravitating towards the things that I had my signature on.”

In particular, customers were drawn to pieces that had not initially been Northrop’s primary focus.

“They started coming looking for the dresses for eighth-grade promotion and Turnabout, for homecoming, for prom,” she said. “And so I started making more and more dresses, and it got to the point where I became the Napa destination for any party dress that you needed, for holiday parties or for all the high school dances and such.

“And then the girls graduated high school, and then they went away to college, and then they came back engaged, and one day one said, ‘Could you make me a wedding dress?’ And I said, ‘I guess I can.’”

Last year, after her colleague Molly Silcox retired, Northrop moved from her location inside the Nostalgia of Napa antique store to her current space within Antiques on Second. The casual retail items available in the boutique section of Betty’s Girl are rung up seven days a week at the store’s main register even when she is not on site, which has given Northrop even more time to focus on her creations.

Both alterations (ranging in price based on the amount of work) and custom creations (typically around $2,000) are developed through pre-scheduled appointments from Thursdays through Saturdays within the atelier. Initial consultations may discuss possibilities, and customers are welcome to bring any ideas they have – or don’t have.

“Some of my brides come in and they give me a Pinterest board,” Northrop said. “Other brides come in, and because I’ve known them, they literally go, ‘Can you please help me? I don’t know what I’m doing.’ For some of my brides, what I do is I’ll send them out, and I’ll say, go try dresses on, and your job is to find elements of dresses that you really like, the bodice of ones, sleeves of another, maybe lace from a third, train from a fourth, and then come back back with those, and then I can take all those different elements and integrate it into a custom gown for them.

“There’s so many different approaches, but I want it to always be personal to each bride. Sometimes we finish the project in one fitting and sometimes it’s 20 fittings. And that’s all up to the process.”

One way the process can take longer is when attendees get involved.

“A lot of times what happens is I have a bride that comes to me and asks if I can alter or design or rework her wedding gown, and then by the time of the wedding, I will have done all the bridesmaids, the mother of the bride, the mother of the groom,” she said. “So one gown can transform into eight or 10, because the bride says, ‘Oh, I really, like what you’re doing.’”

Since every wedding is different, Northrop understands how to adapt.

“Every dress I work on, the first thing I say to the bride is, ‘When’s your wedding date?’ And then from there, I look at the dress on her, and then I create the timeline that works with her schedule, because my schedule is very flexible,” she explained. “So I have brides that sometimes will meet at 7:30 on a Sunday morning. Or 6 o’clock on a Wednesday night, because that’s what works best with their schedule.”

Northrop’s flexibility is impressive considering the high demand she experiences due to the growth of the Napa Valley wedding scene.

“It’s much more than it used to be, and mainly because we have more and more locations that you can have weddings at,” she said. “When I got married in ‘99, there were three places in the valley – three wine-related places – where you could have your ceremony and your wedding. And that was Harvest Inn, Goosecross Cellars and Hans Fahden. That was it. And now look where we are all these years later. It’s a whole industry now.”

As a result, many Betty’s Girl customers aren’t Napa locals but are just holding their weddings nearby.

“I have done a lot of emergency work for people that have weddings here, that show up and their dress is ill-fitting or they forgot their veil. Or they don’t have a rehearsal dinner dress and all kinds of random things, and then I end up helping them,” she said. “Or I had a mother of the bride recently. The day before the wedding, she went to steam her dress and she melted her dress, so she came in and I helped salvage her dress.”

Northrop’s work shifts not only with changing circumstances but also with the personal taste of her clients. Over the years, she has produced pieces in a wide range of styles, drawing inspiration from films, fashion history and the secondhand scraps she collects. While much of her early work reimagined gowns from the 1980s and early ‘90s, she has since worked in silhouettes from the 1920s to the ‘50s and beyond.

“A lot of my inspiration is just the way a piece of fabric looks or the way it falls on the table, sometimes what it lands on the table next to,” she said. “There’ll be two things that are on my work table at the same time, and all of a sudden my brain goes, ‘Oh, that would be really cool together.’ And then I stop and I make it.”

But the most important influence is the bride herself.

“I love it when a bride comes in who doesn’t fall into the traditional camp and I’m talking to her, and I see all of a sudden that she’s got an idea, but she’s afraid to articulate it because maybe it’s not appropriate,” Northrop explained. “Maybe it’s not what’s averagely thought of. And then all of a sudden I’m like, ‘Let’s do it.’”

Through situations like those, Northrop has designed dresses of denim, suede and even 150-year-old vintage lace.

“I just did a whole wedding on July 5, and the entire wedding party’s, including the bride’s, dresses were made out of vintage tablecloths,” she said. “The girls’ dresses I dyed, and then the bride’s was white, and then we covered it with lace. And I knew as soon as she asked me to do the wedding that I was going to do a tablecloth dress, because I’ve probably made her about 50 tablecloth skirts and dresses in the 20 years I’ve known her.”

Having a longstanding relationship with a customer is typical for Northrop.

“This year in particular, I would say probably a third of my brides that I’m working with I’ve known since eighth grade,” she estimated. “I dressed them for their eighth-grade promotion. I’ve done all their prom dresses. And I even have a couple who live across the country and are having me do their gowns. So they’re making trips back and forth across the country so that I can work on the dresses. It’s a total community.”

The loyal customers don’t just come for the gowns Northrop designs. They also return for her and her advice.

“I spend probably 50% of my time working with a bride in a bridal party as a therapist, getting them feeling good about their gown, getting them feeling good about their wedding,” Northrop said. “I also provide a lot of insights into what the groomsmen should wear, how to manage issues that you’re having with your maid of honor, how to fire somebody from your bridal party, what’s the proper etiquette for who walks you down the aisle when you have a dad and a stepfather. It’s all these weird, random things.

“There’s just so much stress involved with weddings. So I always say, I’m gonna take the stress off the bride and I’m gonna put it on my shoulders. And I got some pretty sturdy shoulders.”

The customers notice how much Northrop cares about them.

“She always has this much energy and is this much fun,” said Novato resident Bridget Park while trying on a patchwork-style sundress on one of the visits to the boutique she makes whenever she’s in town. “Every time you walk in, she’s brimming with ideas, and she makes all of us feel so special.”

This personal touch is Northrop’s specialty.

“I really love, more than anything, the moment when a bride puts on a gown and it is her dress,” she said. “I always tell my brides my job is to take a dress and transform it into your dress. And there is that moment with every bride where you see the twinkle in her eye, and you know you’ve hit the mark.”

The boutique is open from 10 a.m. to 5 p.m. daily inside Antiques on Second, 1370 Second St. in Napa. More information and atelier appointments are available at bettysgirlnapa.com.

With the multitude of options available, getting started can feel overwhelming. For couples hoping to plan their big day in wine country, here’s a helpful guide highlighting three beautiful and distinctive venues.

Before diving into the locations themselves, there are a few things every couple should prepare before reaching out to a venue.

Riana Mondavi, the director of direct-to-consumer operations at Charles Krug Winery, emphasized the importance of coming prepared when inquiring about hosting a wedding. Couples should be ready to share the basics — such as the wedding date or timeframe, estimated guest count, budget, desired theme or style, and a list of must-haves or non-negotiables (such as live music, specific photo opportunities, or cultural and religious traditions).

Mondavi also suggests letting the venue and planner know if any vendors are already booked, dietary restrictions or menu preferences, travel needs like shuttles, and the type of ceremony being planned. Providing a wedding website or Pinterest board with inspiration can also go a long way in helping a couple’s vision come to life.

With those tips in mind, here are four Napa Valley venues that perfectly capture the romance of wine country.

Charles Krug Winery

Charles Krug Winery, founded in 1861, is the oldest winery in Napa Valley and one of only a handful of wineries permitted to host weddings in the area, according to Visit Napa Valley’s website. Its rich history and sweeping grounds make it a timeless choice for couples seeking both beauty and tradition.

According to Mondavi, the St. Helena winery is “more than just a beautiful venue — it offers a personalized and seamless planning experience in the heart of Napa Valley. The estate blends historic charm with modern elegance, allowing couples to create a celebration that reflects their unique vision.”

The winery’s expansive site offers flexibility for both large and intimate gatherings. The outdoor space accommodates up to 800 guests, while the historic indoor Carriage House can host up to 260 guests and includes an on-site kitchen. For those looking for added convenience, a guest house is available for use from 8 a.m. to 10 p.m. at an additional fee of $1,500. Couples can also enhance the experience with unique wine-focused offerings, such as private tastings and curated wine pairings.

The winery’s planning team provides extensive support throughout the process. As Mondavi explained, “Charles Krug offers couples the freedom to curate the look, feel and flow of their special day, all while surrounded by the elegance of wine country and the richness of history.”

The site fee for weddings begins at $16,000, according to Milestone Events Group.

Charles Krug Winery is located at 800 Main St. (Highway 29/128) in St. Helena. For more information about planning a wedding, visit milestoneeventsgroup.com/venue/ charles-krug-winery.

Carneros Resort and Spa

Situated off the Sonoma Highway southwest of the city of Napa, the resort features private cottages and vacation homes, multiple onsite dining options, and a full-service spa — making it both a wedding destination and a romantic retreat.

“At Carneros, we aim to offer couples a wedding day that feels as timeless and meaningful as their love story,” said Edward Costa, managing director of the resort. “Every detail is thoughtfully curated to reflect romance, intention and natural beauty — creating unforgettable moments from the moment they say ‘yes’ to the moment they say ‘I do.’”

The property offers six unique wedding venues ranging from 3,276 to 10,000 square feet, each accommodating up to 300 guests. Couples can choose from vineyard-view terraces to more intimate spaces in the heart of the resort.

Carneros Resort also provides specialty packages designed to simplify the planning process. The Brilliant Beginnings Proposal Package includes a partnership with Brilliant Earth jewelry, featuring an engagement ring from the Camellia Collection, a one-night stay, a candlelit dinner for two, a personalized proposal setting, and a professional engagement photography session. Pricing varies depending on the ring selection and current room rates.

For couples ready to say “I do,” the Elopement Package accommodates up to 18 guests and includes a ceremony service, officiant, flowers, photographer, musicians, sparkling wine and snacks. The package costs $6,250.

Carneros Resort and Spa is located at 4048 Sonoma Highway (Highway 12/121) in Carneros. To learn more about wedding and engagement packages, visit carnerosresort.com/luxury-napa-weddings.

Culinary Institute of America

The Culinary Institute of America has two locations in the Napa Valley for couples looking for their perfect wedding venue — CIA at Copia and Greystone.

Both locations offer a multitude of options for couples. The venues combine world-class cuisine with different event spaces, offering a setting that is as delicious as it is picturesque.

Situated in the heart of downtown Napa, CIA at Copia is an ideal venue for a city wedding. Copia has seven available spaces, including The Atrium for an indoor option and the Culinary Garden for an outdoor space.

“At the Culinary Institute of America at Copia, your wedding should be as unforgettable as your love story,” stated Kristin Lehmkuhl, the special events sales manager for the CIA at Copia and Greystone. “In the heart of downtown Napa, we celebrate the beauty of the valley by pairing world-class cuisine with exceptional hospitality, creating a celebration for all to enjoy.”

For those looking for a traditional, luxurious wedding, CIA at Greystone is an excellent choice. Greystone is located in a castle-like building in St. Helena, surrounded by vineyards. The property also has seven spaces to choose from, including the Barrel Room, surrounded by redwood wine barrels, and the Herb Terrace, with flower beds and herb gardens.

Both venues accommodate up to 300 guests, with site fees ranging from $4,000 to $10,000 for a six-hour event. Fees include setup, takedown, cleanup, tables, chairs and tableware. Couples must also meet a food and beverage minimum averaging $120 per guest, with customizable options that range from appetizers and formal plated dinners to full bar service.

In addition, CIA at Copia and Greystone require couples to hire a dedicated wedding coordinator (outside of attendees) and provide liability insurance covering up to $1 million.

CIA at Copia is located at 500 First St. in Napa, and CIA at Greystone is located at 2555 Main St. in St. Helena. For details on planning a wedding, visit ciafoodies.com/weddings-napa-ca. 

And whether the couples tying the knot realize it or not, wine is a central figure.

At least that’s how Kelly McLeskey, owner and creative director of A Savvy Event, explains it. The luxury planning company, which primarily operates in Napa and Nashville, Tennessee, centers on “destination experiences” meant to leave a lasting impression.

Evoking the Mediterranean coastline of the French Riviera or Tuscany, McLeskey said couples are compelled by Napa Valley’s ability to emulate those locations. And much like those European destinations, wineries create an ubiquitous facet of the storytelling process and fulfill this “lifelong dream” couples want to tell.

“What is unique about Napa Valley is the landscape and the romanticism of it,” McLeskey said in a telephone interview. “This place tells a romantic love story. I always say to my clients, ‘Wine is like poetry in a bottle,’ and I think that’s what attracts people to Napa Valley. It’s beautiful here and it’s telling a story, so this is where people want to tell their story.”

For Sonia Oliver, founder and lead planner of Under the Vine Events, wine is one of the most crucial components of a wedding.

The Napa-based boutique wedding and design planning company, founded in 2019, is rooted in her experience growing up in a large family. Coming together to celebrate and enjoy good food was central to her upbringing. Adding wine is not only a natural addition to this philosophy, but can elevate the party in many ways.

“In my opinion, the top five most important elements of a great wedding are bride, groom, family, friends, then food and wine,” Oliver wrote in an email to Inside Napa Valley. “What better way to kick off the celebration than by popping open a bottle of Napa sparkling and greeting guests with a glass as they arrive at the ceremony? ... With it being the most important day of a couple’s life, tensions can be high and wine never fails to lighten the mood, bring people together and get the shy ones on the dance floor.”

Just as important as the landscape, Napa Valley’s diverse range of wedding venues is a crucial element in the planning process.

This is true for Yountville’s Domaine Chandon, one of only a handful of wineries licensed to host weddings in Napa Valley, according to general manager Stéphane de Meurville. In its newly updated Yountville home, Chandon boasts “sweeping vineyard views, modern yet warm architecture, and spaces that feel intimate and elevated.” Yet again, the ubiquitous vineyards not only serve as a backdrop but also dictate much of the meal planning process.

“Napa Valley’s natural beauty is unparalleled, welcoming and organic,” de Meurville wrote in an email. “The rolling vineyards, green hills and the golden California light makes wedding couples feel immediately relaxed and at home. Beyond the scenery, guests to Napa have access to world-class wines, including Chandon sparkling, of course, incredible food, and unique wine country experiences that make wedding celebrations truly memorable.”

As de Meurville notes, sparkling is always “the star wine for a wedding” and characterizes it as “festive, versatile and perfect for toasts.” Most couples gravitate toward Chandon’s Brut and Rosé for “a true taste of California,” or for an elevated option, select reserve wines like Blanc de Blancs or Étoile, de Meurville adds.

For a deeper meal planning perspective, Oliver adds that for first courses and salads, it’s an even split between Sauvignon Blanc and chardonnay. With the main course, Cabernet Sauvignon remains the main choice, but Oliver notes some couples opt for Cabernet Franc, Pinot Noir, Zinfandel or Merlot alongside their dinner menus.

McLeskey notes the trend of couples in recent years steering toward a diverse range of alcoholic options beyond wine and, increasingly, a dry bar. Whether it’s a generational shift away from alcohol or exposure to a vast range of options, McLeskey said mocktails, beers and spirits are becoming increasingly popular.

Oliver reinforces that mocktails drive appeal because of the limitless combinations of ingredients like strawberries, watermelon, prickly pear, basil, lime, cucumber, ginger and lavender. Additionally, non-alcoholic options like hoppy waters, craft beers and non-alcoholic juice from wine grapes are also gaining popularity, she adds.

But for all the shifting tendencies toward other drinks, McLeskey adds that Napa Valley is famous for its wines for a reason. Coupled with its rich culinary scene, McLeskey said nothing pairs quite as well as wine as a meal option, but also drives home the storytelling element every wedding needs.

“I did a wedding and the couple explained, ‘No one is going to drink wine at our wedding. We will have a bunch of beer drinkers,’” McLeskey said. “Well, it turned out, most everybody ended up drinking wine and barely had any beer. There is a reason why they are coming to Napa Valley. They are coming for the full experience and romanticism that is surrounded around wine and culinary excellence. They all work together.”

Michelle Walker is an award-winning photojournalist whose natural, authentic style has helped define the look of modern wedding photography. Based in beautiful Napa Valley, Walker has photographed hundreds of weddings over two decades, earning a reputation for putting couples and their guests at ease while unobtrusively capturing the joy, laughter, and emotion of the day.

Her meaningful images have been featured in top magazines, blogs, and books, and she has been recognized as one of the Bay Area’s leading wedding photographers. Clients often remark, “I didn’t even see you!”—a testament to her ability to document moments as they unfold without interrupting the celebration.

Trained at the Academy of Art University, Walker brings her relaxed photojournalistic approach not only to weddings, but also to portraits, elopements, and corporate events.

Whether she’s documenting a wedding day, a corporate event, or the streets of Havana, Michelle’s philosophy is simple: emotional, meaningful photography that tells a true story.

For more information, visit michellewalker.com.

McAdams said one of the things she loves about her work is that first phone call with a new client, “where we have the best connection” and can already tell “we would make the best team.”

Assisting clients in the planning process, “and seeing the actual wedding come to fruition and having it turn out to be above and beyond” their expectations is “EVERYTHING,” she said.

“I have made some amazing friends along the way, vendors and clients, and every event is a learning experience; always changing and evolving.”

1. What was your childhood ambition?

To be a pediatrician and comedian.

2. What job would you like to try/not try?

Try: Cruise ship director.
Not try: Landscaper/gardener.

3. How did you get into the wedding industry?

In 2010 I was asked to assist at a wedding with another local wedding planner. After that first event I was hooked and knew I wanted to eventually do this as my main job.

4. What is the biggest challenge the wedding industry has faced?

COVID…and social media.

COVID for obvious reasons: having to postpone a whole year of events, then playing catch-up for the next couple of years was certainly challenging. Navigating masks, social distancing at a social event…whew!

Social media has changed people’s expectations. The videos and images that people want are 90% of the time out of budget. Trying to explain these price differences and expectations to someone who has this image in their head is difficult, and I get it, you want what you want! My job is to come in and present realistic expectations to my clients within budget, and still create the wedding of their dreams.

5. Who do you most admire in the business world?

Walt Disney — he had a dream and didn’t let anything get in his way. He kept trying, and never gave up. He had one idea that has now impacted billions of people.

6. What’s one thing Napa could do to help local businesses or the economy?

Lower rents, more affordable hotels and lodging. Maybe more local venues (could) host weddings at more reasonable prices so more local couples can afford to get married in their hometown.

7. If you could change one thing about the wedding industry, what would it be?

In the wedding industry specifically, getting back to the main idea that it is about a union of two people in love, and not about how your photos are going to translate onto Instagram.

8. What’s your favorite charity or nonprofit?

Whiskers, Tails and Ferals here in Napa Valley and always helping out the families at St. Jude Children’s Research Hospital.

9. What’s something people might be surprised to know about you?

I have a killer whale phobia. Is there a name for that?

10. What is one thing you hope to accomplish in your lifetime that you haven’t yet?

I would love to one day live abroad or own a home abroad. When my kids are old and grown, I want to also give them a place to go to.

Yountville Movies in the Park

June 27, July 25 and Aug. 15: The Town of Yountville’s Parks and Recreation Department hosts its annual Movies in the Park series at Yountville Community Park, 2900 Lincoln Ave. Concessions open at 6:30 p.m.; films begin at dusk. This year’s film slate includes “Ratatouille” (June 27); “Inside Out 2” (July 25); and “Despicable Me 4” (Aug. 15). The July 25 showing coincides with Yountville’s annual community camp out where guests are invited to set up tents for a full evening of festivities. Info: townofyountville.com.

First Thursdays

July 3, Aug. 7 and Sept. 4: Napa debuts First Thursdays community festivals this summer, but the concept is a familiar one to long-time residents. The events, held 5-9 p.m. on the first Thursday of the month, are reminiscent of the Chefs Market that used to be held in downtown Napa. First Thursdays, now held at Oxbow Commons on McKinstry Street, offers a small farmers market, food trucks, artisanal and makers vendors’ booths and live music. Farm vendors include Rodriguez Farms Strawberries, Gerard’z Honey Bees and Living Green Micros. Food trucks scheduled for this season include Asian Burger, Cooked by Gio and Imagination on Fire. For a schedule of bands and full vendors list, visit donapa.com/first-thursdays.

Calistoga Concerts in the Park

Thursdays through Aug. 14: Pioneer Park in Calistoga hosts live music every Thursday from 6:30-8:30 p.m. June through August. Attendees are encouraged to bring a picnic dinner, and food and wine vendors are available each week to keep the party going through the evening. This summer’s lineup includes Michelle Lambert (July 3); Sacred Fire (July 10); Traveling Wilburys Revue (July 17); Pacific Standard (July 24); Johnny and June Forever (July 31); Boys of Summer (Aug. 7); and MAYA (Aug. 14). Pioneer Park is located at 1320 Cedar St. Info: visitcalistoga.com/concerts-in-the-park.

Festival Napa Valley Summer Session

July 5-20: Festival Napa Valley’s mission is to enrich lives through the power of music, and the Summer Session gives music lovers a variety of ways to engage with the arts across Napa Valley. In addition to live music, Summer Session includes Taste of Napa on July 12 at Meritage Resort in Napa — highlighting the best of food and wine in our region. Ticket prices range per event, but there are also free concerts, so this event has something for everyone at every price point. Multi-day passes and VIP Patron experiences available. Info: festivalnapavalley.org

SOFI Battle of the Bands

July 27: Local bands perform throughout downtown Napa as part of the second annual Battle of the Bands, hosted by the SOFI (South of First) District. This year’s event is scheduled from 11 a.m.-6 p.m. and will feature multiple stages with up to 20 performers. Last year’s inaugural winner Weekend Youth was invited to play at BottleRock Napa Valley this year. Free admission. For the latest details, visit instagram.com/napasofidistrict.

Music in the Vineyards

Aug. 1-24: Music in the Vineyards is Napa Valley’s signature chamber music festival, which showcases distinguished musicians and emerging young talent during its four-week season. With complimentary wine tastings at each intermission, this unique combination of wine country ambiance and musicianship allows audiences to experience chamber music in the small intimate settings. The event includes more than 20 events held throughout the Napa Valley, including open rehearsals that are free to the public. Info: musicinthevineyards.org.

Black Radio Experience

Aug. 29-31: The Blue Note Jazz Festival’s Black Radio Experience returns to The Meritage Resort in Napa for the second consecutive year. This year’s lineup features The Roots, Questlove, Jazmine Sullivan, Hiatus Kaiyote, Esperanza Spalding as well as Artist in Residence and curator Robert Glasper. From jazz, hip-hop and R&B to soul, spoken word and live DJ sets, the festival celebrates the sound, legacy and future of music in all its forms. General admission single-day tickets, three-day passes and VIP experiences are available. Meritage Resort is located at 875 Bordeaux Way in Napa. Info: bluenotejazz.com/black-radio-experience.

Executive Chef Anthony Stagnaro and Farm Director Nick Runkle collaborate closely to craft a dining experience rooted in the land, season by season. While Runkle tends the Grange — Bear’s on-site garden — with an eye toward flavor, balance and biodiversity, Stagnaro and the team transform the harvest into striking dishes that honor each ingredient’s essence.

According to press materials, at the helm of Bear’s kitchen is Stagnaro, whose culinary vision has guided the restaurant since day one. With over two decades of experience, Stagnaro honed his craft under the mentorship of acclaimed chefs like Michael Voltaggio and Dominique Ansel, rising through the ranks to serve as both sous chef and executive chef. Today, he’s pioneering a refined take on farm-to-table dining with what he calls “elemental cuisine”— a philosophy rooted in simplicity, where each dish is built around one standout ingredient sourced from trusted local growers. His approach celebrates the purity of flavor, letting the land speak through every plate.

Runkle, on the other hand, is the hands — and heart — behind the fields at Stanly Ranch. As farm director, Runkle spends his days planting seeds, pruning vines and mapping out future harvests, all while shaping the foundation of the ranch’s culinary identity, according to press materials. Before bringing his expertise to Napa, he worked alongside the crops director at the famed Blue Hill at Stone Barns and collaborated with the innovative Row 7 Seed Company. It was through these deep-rooted connections to soil and seed that he and Stagnaro were invited to join Row 7’s Grower & Chef Experimental Trials Network — a partnership that now fuels the hyper-seasonal approach to dining at Stanly Ranch.

To ensure the restaurant’s success and focus on fresh daily produce, their mornings start early.

“We keep an order guide posted on the wall, and each night after service, the sous chefs and cooks meet to review what’s needed for the following day,” Stagnaro explained. “By 7 a.m. the next morning, the farm team picks up the list and harvests accordingly.”

This harvest isn’t as simple as picking lettuce when it looks ready; Runkle and his team know the subtle differences between produce, including the ideal time to harvest for maximum flavor.

“The white Hakurei turnips we grow stay sweet and juicy even as they grow larger, unlike radishes, which can become spicier and more fibrous when they get too large. We like to harvest both turnips and radishes when they’re still small — about the size of a nickel,” said Runkle. These vegetables are harvested daily for the Bear’s vegetable plate.

Runkle also plants more unique seasonal ingredients. Mint, for instance, is its own adventure on the property.

“We’re currently growing four types of mint: Chocolate mint, orange mint, classic spearmint, and apple mint. Alongside those, we have lime balm, lemon balm and mandarin balm — fragrant herbs that also belong to the mint family,” said Runkle. The subtle flavors can be used for a variety of dishes, but also cocktails, like the perfect mint mojito.

Together, Stagnaro and Runkle collaborate in a natural, effortless way by meeting every morning — often multiple times a day — to brainstorm and align on everything from planting to plating.

“Because Nick and the farm team are part of the culinary team, they are involved in all chef-related meetings, service discussions and anything that impacts the guest experience. It’s a fully integrated relationship that makes the food stronger from the ground up,” Stagnaro continued. “It’s a simple, efficient system that keeps the kitchen and the farm in sync by ensuring the ingredients are as fresh and intentional as the dishes they’re used in.”

Stagnaro estimates that currently about 20% of Bear’s ingredients come directly from the farm.

“The rest is sourced as locally as possible, though it varies depending on the season,” he said. However, he sees this changing in the future.

“We hope to cut that number as much as we can, harvesting 50% directly from our own land and sourcing the remaining 50% as locally as possible. It’s an exciting step toward deeper sustainability and connection to our food,” he added.

Deciding on what to grow in the future is also a special process. About three months before the next season, Stagnaro and Runkle think through everything — flavor, texture, what ingredients were difficult to source locally, and what worked well that they should expand upon.

“We also take a hard look at what didn’t work and discuss how improvements can be made or whether it’s time to move on from an ingredient entirely,” said Stagnaro.

The innovation process for new dishes is also unique. When Stagnaro begins thinking about new dishes, it always starts with the season and how they want the guests to feel. Whether it’s light, bright and green in spring or auburn-tinted and warm in fall, the emotional tone of the plate matters.

“The first tomatoes, honeynut squash, or fava leaves of the season often spark inspiration. Spending time with Nick during these transitions helps bring clarity to the creative process,” Stagnaro said. “From the bloom of spring flowers to the turning of fall leaves, nature always plays a central role in shaping what ends up on the plate.”

They choose seeds months in advance, sometimes even saving them from past harvests. It all begins in the greenhouse, where the seeds are started, and then the young plants are moved to the Grange to grow and take shape.

Throughout this process, Runkle and Stagnaro remain closely connected — observing, learning, and adjusting together. During these moments, Stagnaro imagines how to make these ingredients from the farm, or from nearby farmers, truly shine on the plate.

Together, they’re reshaping the landscape of California fine dining with a focus on elemental cooking. This practice blends age-old techniques like open-fire preparation and natural fermentation with contemporary culinary precision.

Their partnership extends far beyond the farm rows; each crop is selected with a specific flavor experience in mind, ensuring the journey from soil to plate is intentional and seamless. The pair combines creative vision with seasoned know-how. What they create is more than food — an ongoing dialogue between the land and the kitchen, a reflection of Northern California’s seasonal soul and agricultural heartbeat.

Bear is located at Stanly Ranch, Auberge Resorts Collection, 200 Stanly Crossroad in Napa. For more information, visit aubergeresorts.com.

Hot Air Balloon Companies

Napa Valley Balloons, Inc.

Hours of Operation: Daily, 9 a.m. -  5 p.m.
Address: 944 Main St., Napa, CA 94559
Website: napavalleyballoons.com

As Napa Valley’s oldest and most experienced hot air balloon company, Napa Valley Balloons offers breathtaking sunrise flights over the vineyards. Guests enjoy pre-flight pastries from Bouchon Bakery, a celebratory post-flight sparkling wine toast, and optional add-ons like bike rentals.

Napa Valley Aloft Balloon Rides

Hours of Operation: Mon. -  Fri., 9 a.m. - 5 p.m. ; Sat. - Sun., 9 a.m. - 3 p.m.
Address: 6525 Washington St., Suite 4, Yountville, CA 94599
Website: nvaloft.com

Founded in 1978, Napa Valley Aloft is one of the original balloon companies in the region. They offer smaller baskets and multiple launch sites for a personalized experience. Packages include pre-flight coffee and pastries, post-flight champagne toasts and optional gourmet brunches.

Balloons Above the Valley

Hours of Operation: Daily, 8 a.m. -  5 p.m.
Address: 2390 Pine St., Napa, CA 94559
Website: balloonrides.com

Offering hot air balloon rides since 1976, Balloons Above the Valley provides 45-minute to 1-hour flights over the valley’s picturesque landscape. Guests enjoy pre-flight coffee and pastries before soaring above the vineyards.

Bike Tours & Rentals

Napa Valley Bike Tours

Hours of Operation: Daily, 9 a.m. - 5:30 p.m.
Addresses: 6500 Washington St., Yountville, CA 94599; 2800 Main St., St. Helena, CA 94574; 950 Pearl St, Napa, CA 94559
Website: napavalleybiketours.com

Napa Valley Bike Tours offers a range of guided and self-guided rides, including full-day and half-day e-bike tours. With locations in Yountville, St. Helena, and Napa, they also rent cruisers, e-bikes, road bikes, and kids’ bikes — making it easy to explore the scenic Napa Valley Vine Trail.

Napa Valley eBikes

Hours of Operation: Daily, times vary
Address: 1562 Silverado Trail, Napa, CA 94559
Website: napavalleyebikes.com

Located near downtown Napa, Napa Valley eBikes rents electric bikes by the hour, day, or week. Their high-quality fleet includes features like phone mounts, drink holders, helmets, locks, lights, and trail maps — ideal for visiting wineries, eateries, and scenic spots.

Getaway Adventures

Hours of Operation: Daily, times vary
Website: getawayadventures.com

Getaway Adventures offers guided tours like the “Calistoga Sip ’n Cycle,” combining biking with wine tasting. They also provide full-day rentals of e-bikes and road bikes, catering to casual riders and cycling enthusiasts looking to explore Wine Country.

Hiking Locations

Skyline Wilderness Park

Hours of Operation: Daily, 7 a.m. - 7 p.m. (Summer Hours)
Address: 2201 Imola Ave., Napa, CA 94559
Website: skylinepark.org

Skyline Wilderness Park features more than 25 miles of trails through oak woodlands and grassy meadows. Popular hikes include the Lake Marie Trail, which offers panoramic views of Napa Valley. The park is also popular with mountain bikers and equestrians.

Bothe-Napa Valley State Park

Hours of Operation: Daily, 8 a.m. to sunset
Address: 3801 St. Helena Hwy., Calistoga, CA 94515
Website: parks.ca.gov

This scenic state park offers nearly 10 miles of trails through redwood groves and along Ritchey Creek. The Redwood Trail provides a shaded, peaceful hike, while the Coyote Peak Trail rewards hikers with sweeping valley views.

Moore Creek Park

Hours of Operation: Daily, sunrise to sunset
Address: 2602 Chiles Pope Valley Road, St. Helena, CA 94574
Website: napaoutdoors.org/parks/moore-creek-park

Moore Creek Park is home to the 4.3-mile Valentine Vista Trail, which ascends 700 feet for dramatic views of Lake Hennessey. The loop trail combines sunny meadows and shaded creekside paths, ideal for moderate hikers.

Oat Hill Mine Trail

Hours of Operation: Daily, sunrise to sunset
Address: 2082 Oat Hill Mine Trail, Calistoga, CA 94515
Website: napaoutdoors.org/parks/oat-hill-mine-trail

This historic 8.3-mile trail starts at the edge of Calistoga and climbs through rugged volcanic terrain. The hike is moderately challenging and offers sweeping views of the Palisades and Napa Valley.

Alston Park

Hours of Operation: Daily, sunrise to sunset
Address: 2037 Dry Creek Road, Napa, CA 94558
Website: cityofnapa.org

Alston Park’s 157 acres include a 2.7-mile loop trail through open grasslands and rolling hills. It’s a favorite for leisurely hikes, dog walks, and springtime wildflower views.

Robert Louis Stevenson State Park

Hours of Operation: Daily, sunrise to sunset
Address: 4824 Lake County Hwy. #4774, Calistoga, CA 94515
Website: napaoutdoors.org/parks/robert-louis-stevenson-state-park

This challenging 5-mile trail leads to the summit of Mount Saint Helena. On clear days, hikers can see as far as the Bay Area and Mount Shasta. It’s best suited for experienced hikers seeking elevation and reward.

Napa Valley Vine Trail

Hours of Operation: Daily, sunrise to sunset
Address: 3299 Claremont Way #5, Napa, CA 94558
Website: vinetrail.org

The Napa Valley Vine Trail is a developing 47-mile paved path linking Vallejo to Calistoga. Ideal for walking, running, and biking, the trail passes through wine country with numerous scenic and rest stops along the way.

Unique Tours & Transportation

Napa Valley Wine Train

Hours of Operation: Daily, 8 a.m. - 5 p.m.
Address: 1275 McKinstry St., Napa, CA 94559
Website: winetrain.com

The Napa Valley Wine Train offers a 36-mile round-trip journey through the valley aboard restored vintage Pullman cars. With gourmet dining, winery tours, and themed events, it’s a nostalgic and luxurious way to explore Wine Country.

Napa Pedal Crusher

Hours of Operation: Daily, 10 a.m. - 9 p.m.
Address: 1004 Clinton St., Napa, CA 94559
Website: napapedalcrusher.com

This 15-passenger, pedal-powered party bike offers a lively tour of downtown Napa’s breweries, tasting rooms, and restaurants. Perfect for group outings, it combines fun and fitness with a dose of local flavor.

Napa Valley Rydables

Hours of Operation: Guided tours vary by experience
Address: 820 A Third St., Napa, CA 94558
Website: napavalleyrydables.com

Explore downtown Napa aboard whimsical electric scooters shaped like animals — from unicorns to dinosaurs. These family-friendly rides offer a fun and quirky way to see the sights.

Napa Valley Wine Trolley

Hours of Operation: Guided tours vary by experience
Address: 1754 Second St., Suite B1, Napa, CA 94559
Website: napavalleywinetrolley.com

Climb aboard a replica San Francisco cable car for a scenic tour of Napa Valley. Wine Trolley excursions include tastings, a catered lunch, and narrated insights into local history and winemaking.

Napa Valley Gondola

Hours of Operation: Guided tours vary by experience
Address: 700 Main St., Napa, CA 94559
Website: napavalleygondola.com

Enjoy a romantic Venetian-style gondola ride along the Napa River. These private cruises offer a tranquil and picturesque way to experience the natural beauty of downtown Napa.

Breweries

Napa

Armistice Brewing Company

Hours of Operation: Sun. - Thur., 11 a.m. - 9 p.m.; Fri. and Sat., 11 a.m. - 11 p.m.
Address: 1040 Clinton St., Napa, CA 94559
Website: armisticebrewing.com

Armistice Brewing Company is a sibling-owned and operated brewery that takes a decidedly experimental approach to brewing. Located in downtown Napa, one will quickly notice the location has a lot more in common with the old idea of the public house than with modern brewery taprooms.

Fieldwork Brewing Company

Hours of Operation: Mon. – Thur., 12 - 9 p.m.; Fri. – Sat., 11 a.m. - 10 p.m.; Sun., 11 a.m. - 9 p.m.
Address: 1046 McKinstry St., Napa, CA 94559
Website: fieldworkbrewing.com/napa

Located within the Oxbow Public Market, Fieldwork Brewing offers an ever-changing tap list of fresh craft beers. Guests can enjoy sampler flights, pints, and growler fills in a relaxed, family-friendly setting.

Downtown Joe’s Brewery & Restaurant

Hours of Operation: Daily, 8 a.m. - 1 a.m.
Address: 902 Main St., Napa, CA 94559
Website: downtownjoes.com

A staple in Napa since the 1990s, Downtown Joe’s offers house-brewed beers and a full menu in a relaxed, family-friendly atmosphere. The brewery features live music and sports viewing, making it a popular local hangout.

Calistoga

Napa Valley Brewing Company at the Calistoga Inn

Hours of Operation: Sun. - Thur., 9 a.m. to 9:30 p.m.; Fri. and Sat., 9 a.m. - 10 p.m.
Address: 1250 Lincoln Ave., Calistoga, CA 94515
Website: calistogainn.com

Founded in 1987, Napa Valley Brewing Company was the first commercial brewery in Napa County since Prohibition. Located at the historic Calistoga Inn, it offers a selection of house-brewed beers enjoyed on a scenic patio.

Lincoln Avenue Brewery

Hours of Operation: Sun. and Mon., 11 a.m. - 8 p.m.; Tue. and Wed., 11 a.m. -  7 p.m.; 11 a.m. -  9 p.m.; Fri. -  Sat., 11 a.m. -  11 p.m.
Address: 1473 B Lincoln Ave., Calistoga, CA 94515
Website: localq707atthelab.godaddysites.com

A newcomer to Calistoga’s craft beer scene, Lincoln Avenue Brewery offers a variety of beers brewed on-site. The brewery features a welcoming taproom and outdoor seating area.

St. Helena

Mad Fritz Napa Valley

Hours of Operation: Sun., 10 a.m. - 5:30 p.m.; Mon., 2 - 5 p.m.; Tue. - Thur., 11 a.m. - 5:30 p.m.; Fri. and Sat., 10 a.m. - 5:30 p.m.
Address: 393 La Fata St., St. Helena, CA 94574
Website: madfritz.com

Mad Fritz specializes in small-batch, barrel-aged beers brewed with a focus on terroir and ingredient origin. The brewery offers tastings by appointment, providing an intimate experience for beer enthusiasts.

Erosion Tap House

Hours of Operation: Mon. and Wed., 3 - 8 p.m.; Tue., Closed; Thur. - Sun., noon -  8 p.m.
Address: 1234 Main St., St. Helena, CA 94574
Website: erosion.buzz

Erosion Tap House offers a selection of wines and beers from around the world, along with house-made ice cream and food. The taproom provides a family-friendly environment with indoor and outdoor seating.

Yountville

Mad Fritz Tap House

Hours of Operation: Thur. – Sun., 1 p.m. - 8 p.m.
Address: 6720 Washington St., Yountville, CA 94599
Website: madfritz.com

Mad Fritz’s Yountville taproom offers a rotating selection of their unique, terroir-driven beers. Guests can enjoy small pours, flights, and bottles in a cozy setting next to Jessup Cellars.

Cocktails & Bars

ArBARetum

Hours of Operation: Sun. - Thur., noon - 10 p.m.; Fri. and Sat., noon - midnight
Address: 1149 1st St., Napa, CA 94559
Website: napadistillery.com/the-arbaretum

Operated by Napa Valley Distillery, ArBARetum offers a speakeasy-style setting with pressed copper ceilings and shimmery chandeliers. The bar serves handcrafted cocktails made with house-distilled spirits, making it a hip favorite for cocktail enthusiasts.

The Fink

Hours of Operation: Sun. - Thur., 4 - 11 p.m.; Fri. and Sat, 4 p.m. - midnight; Mon., closed
Address: 530 Main St., Napa, CA 94559
Website: thefinknapa.com

The Fink is a welcoming downtown Napa cocktail bar known for expertly crafted drinks and a relaxed, community-focused vibe. Owned by winemaker Judd Finkelstein, it offers a creative menu in a stylish but unpretentious setting.

Wilfred’s Lounge

Hours of Operation: Wed. - Sat., noon - 10 p.m.; Sun., 11 a.m. - 9 p.m.
Address: 967 1st St., Napa, CA 94559
Website: wilfredslounge.com

Wilfred’s brings tropical flair to Napa with tiki-inspired decor and island-style cocktails like the classic 1944 Mai Tai. Its colorful interior and fun atmosphere make it a standout for a night out.

Violetto at Alila Napa Valley

Hours of Operation: Daily, 11 a.m. -  9 p.m.
Address: 1915 Main St., St. Helena, CA 94574
Website: violettonapavalley.com

Located inside Alila Napa Valley, Violetto serves cocktails inspired by Northern Italy and Southern France, using herbs and produce from its own culinary garden. The elegant bar setting is ideal for aperitifs and digestifs.

Cadet Wine & Beer Bar

Hours of Operation: Monday–Thursday: 5 p.m. - midnight; Friday–Saturday: 5 p.m. to 1 a.m.; Sun., closed
Address: 930 Franklin St., Napa, CA 94559
Website: cadetbar.com

A laid-back yet stylish downtown Napa hangout, Cadet offers an eclectic mix of wines, craft beers, and seasonal cocktails. Popular with locals and industry folks alike, it’s a casual spot for late-night sipping.

Chispa

Hours of Operation: Sun. - Thur., 11:30 a.m. - 10:30 p.m.; Fri. and Sat., 11:30 a.m. - 11:30 p.m.
Address: 1500 First St. #140, Napa, CA 94558
Website: chispabar.com

This tequila-forward cocktail bar celebrates agave spirits with inventive drinks like the Side Eye and Delta Diamond. With a modern, high-energy vibe, Chispa highlights small producers and bold Mexican flavors.

Picobar at Solage

Hours of Operation: Mon. and Tue., 11:30 a.m. to 5 p.m.; Wed. - Sun., 11:30 a.m. - 8 p.m.
Address: 755 Silverado Trail, Calistoga, CA 94515
Website: aubergeresorts.com/solage/dine/picobar

Located at the Solage resort, Picobar offers cocktails inspired by Ensenada’s coast and Northern California bounty. Guests enjoy drinks like the Los Agaves alongside poolside bites in a breezy, stylish space.

Sam’s Social Club

Hours of Operation: Daily, 8 a.m. to 9 p.m.
Address: 1712 Lincoln Ave., Calistoga, CA 94515
Website: samssocialclub.com

Part of the Indian Springs Calistoga resort, Sam’s Social Club blends mid century charm with an adventurous cocktail menu. Drinks like the Clarified Penicillin Milk Punch complement hearty fare in a retro-inspired dining room.