OPEN STUDIOS NAPA VALLEY

Sept. 26-27, 10 a.m.-5 p.m. Open Studios Napa Valley, hosted by Art Association Napa Valley, is a self-guided, art discovery tour through the creative art spaces of Napa Valley. This year’s event features dozens of local artists at more than 40 locations. Whether you’re an avid collector or just curious about art, this is your opportunity to peer into the creative spaces of Napa Valley, meet the artists, watch demonstrations and buy local art right from the source. Info: artnv.org/open-studios-home.

ST. HELENA’S ANNUAL SIDEWALK SALE

Oct. 2-4. Spend a fall day strolling Main Street and hunting for bargains as shops and boutiques bring their wares outdoors for St. Helena’s annual shopping tradition. Shoppers can find deals on home goods, clothing, accessories, art and more, with plenty of opportunities to linger downtown for a bite, a glass of wine or a little more browsing between stops. The sale runs Friday through Sunday. Info: sthelena.com.

OLD MILL DAYS

Oct. 10-11, 10 a.m.-2 p.m. Step back into 1846 with hands-on activities and demonstrations highlighting Napa Valley life during the historic mill’s heyday at Bale Grist Mill State Historic Park, 3369 St. Helena Highway, St. Helena. Activities include woodworking, wheat winnowing, corn husking, butter making, apple pressing, sewing and rope making, along with demonstrations inside the water-powered grist mill, fiber arts, old-time music, children’s activities and traditional games. Food and drinks will be available for purchase. Info: napavalleystateparks.org.

‘REVENGE OF THE REBOBS!’

Oct. 16-Nov. 8. Lucky Penny Productions presents the original 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 $30. 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. 17, 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 in downtown St. Helena. Info: cityofsthelena.gov.

HALLOWINE WALK

Oct. 24, 2-5 p.m. Make Halloween a little more spirited at Yountville’s inaugural Hallowine Walk, a wine country twist on trick-or-treating. Guests are invited to stroll through downtown Yountville, visiting participating wineries, tasting rooms, restaurants and local businesses while enjoying frightfully fun décor, seasonal surprises and exclusive event-day offerings. Costumes are encouraged, so gather your friends, dress in your Halloween best and enjoy an afternoon of wine, treats and festive fun. Tickets are $75, and participants must be 21 or older. Info: exploretock.com/taste-of-yountville-yountville.

NAPA DÍA DE LOS MUERTOS

Nov. 7, 3-8 p.m. Celebrate Día de los Muertos, the cherished Mexican tradition honoring the lives and memories of loved ones who have died, at Veterans Memorial Park and Brown Street in downtown Napa. This family-friendly community celebration will bring the colorful traditions of the holiday to downtown Napa through art, music, dance and food, creating a space for remembrance, connection and celebration. The event invites Napa’s diverse community to experience and share in the traditions of Día de los Muertos while fostering cultural awareness, understanding and acceptance.

An issue of the Napa Valley Register from August 2014 still sits in the employee area, untouched since the week the South Napa earthquake struck. Old advertisements and informational posters curl on the walls. A catwalk stretches above the former mail-handling floor, built in an era before video surveillance, so supervisors could look down and keep an eye on postal workers below.

The Napa Valley Register got a firsthand look inside the shuttered post office on Aug. 4, walking through spaces the public hasn’t been able to access in more than a decade, just weeks after the Napa City Council unanimously approved the final entitlements to convert the historic building into a 94-room hotel. The July 21 vote capped a years-long effort to save the building after it was severely damaged in the 2014 earthquake.

Throughout the building are reminders of the damage caused by the earthquake — thin spiderweb cracks running along the walls, missing chunks of wall where the hollow interior brick collapsed, all covered in a thin layer of dust.

Not everything from that history will survive the coming renovation. The utilitarian back-of-house spaces — the mail room, the warehouse-like sorting areas — will be demolished to make way for the new hotel.

But the building’s centerpiece, the lobby where generations of Napa residents once came to collect their mail, buy stamps and catch up with neighbors, will be restored and become the hotel’s entryway. The old post office boxes, many still bearing the names of past renters, will be repurposed inside. So will two safes from the building’s operations.

Above it all, the intricate blue-and-gold ceiling and the original marble wainscoting will be restored to their condition when the building opened in 1933. That lobby was, according to historical accounts compiled by Napa County Landmarks, something special from the start.

“Artistic and modern in every detail, the new Napa post office will be one of the most beautiful buildings in this city,” the Napa Valley Register reported in April 1932, while the building was still under construction.

When it opened the following October, the Napa Journal called it “one of the most beautiful, if not the most beautiful, federal buildings of any city of similar size in the entire country.”

The Register added that “the beauty of the lobby will beyond any doubt prove a surprise to those who visit the building.”

The building was designed by Will G. Corlett, a Napa-born architect working for the Oakland firm Reed & Corlett, with his father, prominent local architect William Henry Corlett, serving as supervising architect on the project — a small multigenerational footnote in a building that was, at the time, a genuinely big deal for the city. When the $140,000 building opened on Oct. 29, 1933, the city built a speakers’ platform for the occasion, and Postmaster James Gillies threw the doors open for public tours.

The building was added to the National Register of Historic Places on Jan. 11, 1985, cementing its status as one of only a handful of Art Deco post offices in California. The listing cited the building’s well-preserved condition, its geometric massing and terracotta ornamentation, and the decorative finishes inside the lobby — the same features now driving the cost and complexity of its restoration.

In 2010, Congress voted unanimously to rename the building the Tom Kongsgaard Post Office Building, honoring Thomas Kongsgaard, a Napa County Superior Court judge who served 26 years on the bench before his death in 2001. It was Kongsgaard’s second local tribute — the county had already renamed the courthouse square for him decades earlier.

Then came the earthquake. Christine Madrid French, executive director of Napa County Landmarks, said the damage looked deceptively simple from the outside — like something that could just be patched.

It wasn’t.

“You actually have to deconstruct the whole thing,” French said, describing how badly compromised the building’s structure was, and how much of what will go back into it has to be entirely rebuilt, seismic reinforcement included, using salvaged and matched materials wherever possible.

It’s part of why the rehabilitation carries an estimated price tag of $10 million to $13 million, even though only the historic front quarter of the building — the lobby and the façade — is being preserved.

Preservation is legally guaranteed through a covenant Napa County Landmarks holds on the property, negotiated as a condition of the sale after the U.S. Postal Service moved to demolish the earthquake-damaged building.

More information on the history of Franklin Station is available napacountylandmarks.org/landmark/napa-franklin-station-u-s-post-office.

So much so that the Sebastopol couple planned to return to the fully revamped, newly reopened Clos Pegase Winery in Calistoga for their 31st anniversary in September with the 1941 Chevrolet that was a part of the landmark ceremony.

“Hope it makes it. I know I will,” Nice said, referring to the vintage car.

When Clos Pegase celebrated its $9 million restoration with a soft- and grand opening in June, the longtime members of over 30 years showed up in style. They brought wedding photos and one of the last two bottles of the winery’s Hommage Cabernet Sauvignon from their wedding to present to the owners of the last two years, Jay and Tammi Adair.

The Texas winery magnates took over the property off Dunaweal Lane as a result of the Vintage Wine Estates bankruptcy. Clos Pegase, which was closed for about a year to accommodate the extensive remodel, joined a portfolio of six wineries including Viansa, Kunde, Girard, B.R. Cohn and the Adair Winery due to open in Suisun Valley in the fall of 2027.

As legacy projects go, the new owners of Clos Pegase pulled out all the stops in maintaining the integrity of a Napa Valley fixture.

“When we visited, we were thrilled to see it go back to the original design,” said Nice, a small-batch winemaker himself. “This is what we admire about the Adairs.”

The renowned Calistoga landmark that’s home to the fusion of art and wine was transformed in a return to its architectural heritage and spirit as the late founders, Jan and Mitsuko Shrem, envisioned. Emboldened by the winery heirs’, the Adairs, the founders’ legacy carries on with the sprawling estate that pairs Mediterranean-inspired architecture with luxurious winery comfort and collector-worthy art that lightens up the experience with the whimsical and mythological.

After all, the name, Clos Pegase, references the mythical horse Pegasus as translated from the Odilon Redon painting Jan Shrem held in his art collection, according to its accomplished postmodern architect, the late Michael Graves.

At first glance, visitors may be struck by the assertion that this is a place like no other.

For the restoration, the Adairs recovered the original exterior painters’ palette and renovated the main tasting room, Founders bar and the courtyard. Here, the giant Romanesque pillars were repainted in a terracotta salmon hue to provide a sense of Tuscany-infused landscape and Greek columns, replacing the dull, corporate-style gray that once dominated a guest’s first impression walking in.

The historic fountains were revived and moved near a tribute garden erected and dedicated to Mitsuko Shrem with her beloved cherry trees.

“My goal was not to reinvent, but I wanted people to see the original design and intent. I looked at it as a journey,” Tammi Adair said.

Adair sounded giddy with enthusiasm discussing the winery’s future and accompanying ideas of how to share the establishment with the public. But she also admitted to understanding that the wine industry is undergoing major economic and demographic challenges that narrow a widely competitive market.

Indeed, if one of those challenges includes reaching millennials preoccupied with experiences like drinking-on-the-go with cocktails in a can, as studies have shown, as opposed to a slower pace of sipping wine, then Adair said she’s all for giving the younger set an experience.

Part of that experience lies in the nature of presenting the making of wine as an educational experience. Thus, events that have crossed Adair’s mind involve artists-in-residence such as the watercolorist Barbara Nechis of Calistoga.

And more evident at the outset, the power of place and its interesting backstory lend themselves to providing an experience.

“What distinguishes this winery (from others) is the art, and now we have a gallery. But the architecture is something that really stands out here,” she said.

The magnificence of the setting has also motivated the winery’s winemaker to excel in his craft.

“Being here, this inspires me,” Robin Akhurst, the winemaking director, said while strolling the grounds. “I think the restoration was beautiful and thoughtfully done. It brings the winery back to life.”

Akhurst noted some areas “needed more love than others,” but overall, the end product all came together with a symmetry that reflects a sense of pride and appreciation among the managers and staffers in a small work crew out of 145 the Adairs employ at all their wineries in peak season.

As the Adairs have pointed out and appreciate as its “stewards,” Clos Pegase has “always been more than a winery,” they indicated in a statement.

That level of respect has also been extended to not only the artists who have a connection with the winery, but for those who helped build it.

The Cuban-American artist and musician Rolando Diaz has brought his celebration of music and paint to the Clos Pegase Founders Room and estate house.

Diaz said he believes his use of bold color and synchronicity in flow between art and music blends with the spiritual nature of the grounds.

“I had not done a wine installation before. But this place, this winery, is so gorgeous,” he said. “I’m honored (Tammi) would ask me there.”

Sculptor Guy Pederson shares his special geologic art technique in Clos Pegase’s 20,000-square-foot, candlelit wine cave that exudes an unmatched sense of intimacy.

Deep in the cave, Pederson’s exhibit showcases an art technique steeped in an ancient geologic process. Upon spending time with Indian Springs Resort’s late owner, John Merchant, when he moved to Calistoga in 1987, the local artist studied the city’s geysers and honed a crystallization process on musical instruments, such as a tuba, violin and trumpet, by which overheated water passes through fissures 4,000 feet below the Napa Valley. The unique approach serves as a nod to the origin of the valley and a tribute to Clos Pegase’s historic prominence.

“I was absolutely mesmerized by it. This (shows) an amazing place we live in,” Pederson said, illustrating how earthly chaos could create something “so perfect” after years of experimenting.

Pederson completed the installation in June in time for the winery grand opening.

“Hey, I’ve learned a lot about instruments, but I don’t play,” he quipped. “But to be able to make this tribute to Clos Pegase and the nine Muses (of Greek mythology) changed me as an artist.”

The Muses involve inspirational goddesses of literature, science and the arts in Greek mythology.

The man who drilled the cave decades ago, Alf Burtleson, mused about the detail, care and consideration that went into burrowing the cave the winery uses for barrel aging.

“Wine caves are superior to buildings for barrel aging. Caves are naturally more humid, which minimizes the amount of wine loss from evaporation,” Burtleson said, adding they’re also “wildfire-proof.” Calistoga has experienced its fair share.

Agreeing that art and wine “go together” as a perfect union, the Calistoga man reflected on the making of the alcoves cut into the cave to serve as intimate member tasting venues, along with the niches that helped create art displays.

Burtleson’s wife, Mary Jane, worked with Mitsuko Shrem to design the cutouts from black roofing paper as templates. The niches are backlit and front-lit, creating a sense of drama to the Pederson’s display.

“When the Adairs bought (the winery), it took a long time to clean everything up. But I couldn’t be happier with it,” said Burtleson, who showed up at the property for the grand opening.

It was like a trip back to memory lane for Burtleson and the other stakeholders.

Tastings at the Clos Pegase Winery range from $50 to $90 and come with a locals’ discount. Walk-ins are welcome. Hours are 10 a.m. to 5 p.m. daily. 

In the 1850s, the land belonged to Dr. George Belden Crane’s agricultural property. By the 1920s, it had become the St. Helena Auto Park and campground, where travelers and church groups stayed in tents and cabins before the modern motel took shape.

Located at 195 Main St. (Highway 29/128), the motel has changed many times over the years, but it still holds onto its roadside identity. Its sign faces Main Street, the rooms face the parking lot, and travelers can still pull in from the road and step straight into their rooms.

Mariam Hansen of the St. Helena Historical Society describes El Bonita as “the last one of this era of the roadside motel.”

From Main Street, the sign is the first thing visitors notice.

El Bonita’s red, green and white neon sign stands tall enough to be read from a passing car. The letters “MOTEL” are stacked vertically. Below, a small vacancy panel still speaks to an older travel era.

Mitchell Warren knows that sign well.

Warren, the manager and part of the family ownership behind El Bonia, said guests often notice the name first. They’ve asked him the same question for years: “Shouldn’t it be ‘La Bonita?’”

“There’s actually a reason for it,” Warren said. According to Hansen, the motel’s name came from Elmer and Bonita Lawson, the original names behind the business. “So they called it El Bonita.”

The sign isn’t just decoration. It’s the motel’s identity.

Warren said the sign is original to the 1950s, though pieces have been repaired and replaced over time. Neon is not easy to maintain. The sign breaks and it takes work to repair.

But removing it is not an option.

“My dad says he’d rather die than remove that sign,” Warren joked during a recent tour of the property.

As Warren walked around El Bonita, one might notice how much the sign shapes the property. Red room numbers, green roof trim and white stucco all call back to it, especially near the front office, where the rounded roof corners and white columns give the entrance its clearest midcentury feel.

“The sign is our mascot practically at this point,” Warren said.

From the lobby, the property opened into a motor court.

The front building sits low along the road in an L shape. The units repeat in a rhythm: green door, red room number, white framed window, flower box. Then again, one after another along the façade.

The driveway has been upgraded from asphalt to cobblestone and the parking stalls are marked by subtle pavement markers. But even with the modern upgrades, it still feels like an old roadside motel.

Pull in. Park close. Step into your room.

“Originally, this was just like a motel off Highway 29,” Warren said. “There was no pool. There was no nothing. It was just this original L-shaped building.”

That front space is where El Bonita houses amenities most modern hotels have.

Inside the L shape, the property now opens toward the pool, sauna and courtyard area. Warren said that space used to be grass. Today, shaded seating, a fire pit and sunbathing areas make it feel more like a place to linger than pass through.

In the courtyard of the king suite, the tour group stopped at a weathered Johnson wringer washer, its copper tub turned orange-brown. Warren pointed it out a possibly the oldest object on the property, though its connection to earlier eras remains unclear.

Hansen was careful not to overstate what remains from those earlier periods. Asked if anything from the auto park or campground was still standing, she said, “No, no, I don’t think you would.”

The property today is larger and renovated.

“We basically had to tear the rooms down to the studs,” Warren said. Old plumbing, framing and undocumented repairs made the work difficult. The flat roof, he said, remains one of the hardest parts to maintain.

He compared caring for the motel to owning an old vintage car.

“It’s going to be a pain,” Warren said. “It’s going to take a lot of work. It’s not going to be the most fuel-efficient. But if you take good care of it and you maintain it correctly, there’s nothing else like it.”

Inside the front rooms, the remodel felt modern, clean and bright, but still compact within the original motel footprint. Warren described it as intentionally fun with midcentury furniture, colorful touches, curves and playful bathroom tile.

The farther the group walked from the road, the more El Bonita changed eras.

Through the rounded corner of the L-shaped building, the later buildings appeared. A three-story back building and one-story rear row were added after Warren’s family bought the property in the 1990s. Those rooms are larger, quieter, and set farther from the highway.

Compared to the front rooms, they show a different phase of Napa Valley hospitality. They lean more into a vineyard-style design with painted headboards, carved wood furniture and other wine country touches. But the motel has started moving away from that brand.

“Everything here is just marketing wine, wine, wine,” Warren said. “Everyone knows this is a winery area. We don’t need to play into that anymore.”

Instead, El Bonita has leaned into its own character: the sign, roadside layout, and feeling part of a site that has always played a role in St. Helena’s history.

Warren noticed how guests take advantage of that experience. Some ask about the sign. Others take photos in front of it, arriving in hot rods and parking near the front for the full retro effect. Many choose El Bonita because it offers something more approachable in a town where lodging can quickly become expensive.

“People like El Bonita for the experience,” Warren said. “They like it for the history. They like that it’s part of the community.”

Inside the lobby, some of that history is kept on the walls.

Framed clippings, old images and postcard-style artwork show earlier versions of the motel. One painting depicts the motel colored yellow and white, before the pool, with the signature neon sign standing over an asphalt roadside.

A historic advertisement from 1952 describes El Bonita as St. Helena’s first modern motel. The car-facing rooms, highway location and pull-up convenience made the perfect modern features for early travelers.

Decades later, those same features are what make El Bonita now feel nostalgic.

From the motor court, the sign no longer reads as just the motel’s most visible feature. It becomes the thread running through each version of the property — from auto park and campground to midcentury motel and renovated rooms still welcoming travelers from Highway 29.

El Bonita’s history is not preserved in one untouched room or perfect artifact. It is preserved in the way the motel still belongs to the road.

Eventually, the Napa Valley disappears behind you as you follow one or two more small signs to a nondescript parking lot beside a creek. On a sunny day, you might see the winery’s gold onion dome catch the light and guide you the rest of the way.

The building underneath it doesn’t have a straight wall. Windows arrive in whatever shape and size the room seemed to want. Columns rise in stacked, mismatched ceramic beads, no two alike. The floor tilts and dips underfoot, tile giving way to uneven stone and back again, by design rather than neglect. Visitors are gently, almost affectionately, warned about it by staff who’ve had years to get used to it themselves.

It looks, depending on who you ask, like a dream, a fever, or a mistake that got finished anyway.

It is, in fact, the only building in the Western Hemisphere designed by the Austrian painter, architect and provocateur Friedensreich Hundertwasser.

Hundertwasser is the last person on earth one would expect to build a winery in Napa Valley. That he did is thanks to Carl Doumani, a UCLA dropout turned restaurateur turned reluctant vintner, who spent his whole life proving he didn’t much care for straight lines either.

Doumani found Hundertwasser almost by accident. By the late 1980s, he’d already built and sold Stags’ Leap Winery and was looking to start something smaller and stranger next door. Sitting in the office of a San Francisco architect one afternoon, weighing designs that weren’t landing right, he noticed a calendar on the wall — prints of an artist he didn’t recognize, all curved lines and impossible color.

“This is more what I’m looking for,” he reportedly told the architect.

He tracked the artist down that summer — Friedrich Stowasser, who by then went almost exclusively by the name he’d given himself, Hundertwasser. Doumani flew to Vienna in 1989 to meet him in person, carrying, by one account, little more than a bottle of wine and a conviction that this was the right person for the job.

What he found waiting for him was not exactly an architect — Hundertwasser had never trained as one. He’d started as a painter, drifted into activism — public toilets, license plates, transportation policy — and had, by his own manager’s description, become “a completely free person.”

Over the better part of a decade that followed, letters and design revisions crossed the Atlantic between them, along with Hundertwasser himself, flying in a handful of times from Vienna or New Zealand to check on progress.

What eventually rose out of the hillside was neither man’s alone — not quite Doumani’s winery, not quite Hundertwasser’s manifesto, but something that needed both of them to exist at all.

Friedrich Stowasser was born in Vienna in 1928 to a Jewish mother and a father who died just a few months after his birth. When Nazi Germany annexed Austria in 1938, Stowasser and his mother survived by passing as Catholic, with a young Friedrich even being enrolled in the Hitler Youth.

While Allied bombs fell and the persecution of Jews tightened around them, mother and son spent the final years of the war hiding in the basement of a Jewish ghetto apartment. By the end of World War II, an estimated 69 of Stowasser’s relatives had been rounded up and killed in concentration camps.

Even while in school, he displayed an almost strange fluency with color. A surviving report card from the Montessori school he attended when he was five notes an “exceptional understanding and affinity” for it.

As a young man, he saw the design movements around him, such as brutalism, prize conformity and repetition. Stowasser actively rebelled against those traditions, with everything in his later work insisting on the opposite — nothing flawless, nothing repeated, nothing in a line.

By his 20s, he’d begun giving himself new names, one for each chapter of his life.

He translated Stowasser, which he mistakenly believed derived from a Slavic word for “hundred,” into Hundertwasser — hundred waters. At 33, married to a Japanese artist and living in Japan for a time, he rendered his first name in kanji and expanded it to Friedensreich — “peaceful realm.”

At 40, he bought an old wooden freighter in Sicily and sailed it to Venice, where he lived aboard a boat he’d named Regentag, “Rainy Day,” for good measure. Late in life, having settled part time in New Zealand, he took one final name, Dunkelbunt, for vibrant, radiantly deep color.

Put together, his full adopted name ran nine syllables long: Friedensreich Regentag Dunkelbunt Hundertwasser. Friends and colleagues just called him Hundertwasser.

He gave lectures in the nude. He sewed his own clothes. He was, by his own manager’s description, “a completely free person.” By the time Carl Doumani found him, in the late 1980s, that freedom had never once resolved itself into a straight line.

The design principles Hundertwasser built read less like an architect’s brief than a manifesto. Trees, he believed, were tenants entitled to grow out of their own windows if that’s what they wanted, since they had the same rights as any resident to decorate. Every horizontal surface open to the sky, he argued, should be a green space, which is how a winery ended up with a living roof and about a dozen full-grown olive trees rooted in 30 inches of soil. Floors, in his buildings, were never flat because an uneven walking surface, he liked to say, was “a melody for the feet.”

Columns received their own philosophy.

“Next to a column, one feels as under a tree,” he wrote. “A column must be beautiful and colorful and shine in the rain and in the moonlight of its own accord.”

At Quixote, his trademark columns took the form of oversized ceramic beads, stacked and mismatched, no two alike. Even the keystones over the doorways carried meaning. Although structurally unnecessary, he insisted on them anyway, comparing a doorway without one to “a man with no necktie” — technically complete, but missing the thing that finishes the picture.

Underneath all of those philosophies rested one foundational line, blunter than the rest, that Hundertwasser had been repeating since his earliest days as a painter and would go on to tell The New York Times decades later — “The straight line is godless.”

To a man who’d watched conformity curdle into something far darker in his own childhood, grids, right angles and repeated forms were not neutral choices. A building, like a life, could refuse to fall in line.

It would take Carl Doumani 10 years to see those philosophies come to life.

When he first came to see the land for himself, Hundertwasser’s first instinct was to bury the whole winery. The landscape was too beautiful to interrupt, he reportedly told Doumani, so it was better to dig it underground and leave the hillside untouched.

Doumani, a Californian to his core, talked him out of it. This was sunshine country. People wanted to be outside.

The building was, instead, split into two wings around a central lobby, meant to evoke a man with his arms spread — one arm for the tasting room, the other for wine production. Designing the winery took about three years, and the construction took seven more.

Hundertwasser was rarely on-site for any of it, splitting his time between Vienna, where he was finishing an apartment complex, and New Zealand. He flew in for occasional site visits and leaned heavily on the tradesmen doing the work.

By most accounts, he was unusually generous about the arrangement. He’d ask the carpenters and tile-setters what they’d do with a given wall or column, and craftsmen would show up on weekends with their families just to see what they’d built.

The columns represented the biggest challenge. Hundertwasser’s trademark design — oversized, mismatched ceramic beads — required a lead-based glaze that no American producer was permitted to use. Doumani’s search eventually led him to Germany, where a craftsman could match the specifications. The columns were built, shipped across the Atlantic, and reassembled on-site without incident.

Hundertwasser’s reaction on seeing them finished was to pick up a hammer.

He walked up to the nearest column and shattered it.

“If they don’t see we use broken materials, they’ll never know,” he reportedly said at the time.

He moved on to some of the floor tiles next, for good measure. One column still standing in the lobby today carries the marks of that same afternoon.

Nobody, including the winery’s current staff, is entirely sure what the whole project ended up costing. Doumani stopped trying to track it.

“If we kept track of what we spent, we wouldn’t have done it,” Doumani said.

Carl Doumani never cared much for straight lines either.

He dropped out of UCLA at 20 to buy into a Westwood barbecue spot, putting up $200 he didn’t entirely have. He was too young, at the time, to legally buy or sell a drink in the restaurant he now partly owned. More restaurants followed, then a career in property development, then Napa.

In 1969, Doumani and his wife went looking for a small weekend property, five or 10 acres, no hills.

“I wasn’t paying for up and down,” he liked to say.

His broker showed him 400 sloped acres, anchored by a Victorian manor that had sat abandoned for 17 years.

“You son of a bitch, you hooked me,” Doumani told him, and bought it anyway.

The initial plan was to open a country inn, but zoning laws killed that idea. Within a year, Doumani moved his family into the property full time instead.

Vineyards came with the land, planted decades earlier and mostly ignored. In 1971, a stranger knocked on his door asking to buy the fruit.

It was Robert Mondavi. His interest, along with some advice on fixing up the derelict winery buildings, was enough to push Doumani into wine himself. Stags’ Leap Winery followed within the year.

Doumani ran Stags’ Leap for two and a half decades, feuding publicly with his neighbor Warren Winiarski over whose winery got to use the name “Stags Leap.”

The fight dragged through the courts until 1986 and became known, with the apostrophe as its battlefield, as the “War of the Apostrophes.”

He quit the Napa Valley Vintners Association in 1985 over what he considered excessive politicking, becoming a founding member of a rival lunch club with the deliberately ridiculous name GONADS — an acronym for the Gastronomical Order of Nonsensical and Dissipatory Society. He bottled his wine under screw caps years before it was fashionable, over the objections of Portuguese cork producers who flew in to plead their case in person.

He sold Stags’ Leap to Beringer in 1997 for a reported $17 million and kept the acreage next door for himself. As his 2025 obituary would later put it, he was “about to make his biggest play yet in the world of art and architecture.”

Quixote runs today with only a handful of employees who know the place well enough to love it. The wildlife, which Estate Host Ashleen Blaettler calls the “second shift,” doesn’t wait for the tasting room to close.

Deer have wandered past guests mid-pour. Egrets work the pond by the old private residence. Bats occasionally take up residence in the rolled umbrellas on the patio, only to be discovered when someone goes to open one.

Once the last car pulls out and the property empties for the night, the coyotes and deer take it back over, and with almost no light pollution for miles, the stars do the rest.

Through all of it, the winery has stayed committed to something that makes very little commercial sense — Petite Sirah, a grape most of the valley abandoned decades ago in favor of Cabernet Sauvignon. The tasting room pours two vintages side by side, same winemaker, same vineyard, different growing seasons — inky, tannic, an acquired appreciation that the estate has never tried to dilute into something easier to sell.

It is less a job than a kind of stewardship — a small group of people trying to look after something strange and singular long enough that other people learn to love it too.

Hundertwasser died in February 2000, at 71, having spent his final years splitting time between Vienna and a stretch of New Zealand coastline he’d come to love as much as anything he ever built.

By his own arrangement, he was buried without a coffin, directly in the earth of his island property, under a tulip tree. New Zealand doesn’t ordinarily allow that kind of burial, but he got special dispensation anyway.

Quixote — located at 6126 Silverado Trail in Napa —remains the only Hundertwasser building anywhere in the Americas.

Doumani outlived him by a quarter century, selling Quixote in 2014 and spending his final years on a two-acre passion project of a different kind, a private label made from what was left of the estate’s hillside fruit. He died at home on April 22, 2025, at 92, reportedly while taking a nap.

Neither man, in the end, ever got around to building, or living, in a straight line. What they left behind still sits up above the Silverado Trail, past a sign easy enough to miss if you’re not looking for it, floors uneven underfoot, waiting on whoever finds it next.

As you drive down Third Street in downtown Napa, among the relatively modern and modest buildings that have been erected and taken down in the last century and a half — a behemoth emerges.

The spire of First Presbyterian Church in Napa has marked the corner of Third and Randolph streets since 1874. Its steep Gothic roofline, breathtaking stained glass and T-shaped sanctuary make it an architectural feat worth witnessing, regardless of denomination, creed or conviction.

According to the church’s own centennial history and Julie Worthington, the church’s facility use manager, the design of the building at 1333 Third St. was not the decision of the pastor at the time, but of a committee sent to San Francisco in a formal search.

A committee’s decision

“A committee was sent to San Francisco and vicinity to compare various styles of architecture, costs, etc.,” the church’s centennial history book reads. “(R.H.) Daley and (Theodore) Eisen, architects of Napa, asked to be allowed to submit plans for the building, no charge to be made if their plans were not accepted, a $200 fee if used. This offer was accepted by the committee, and after discussing various plans offered, those drawn by Daley and Eisen were found most acceptable, and were adopted on May 30, 1874.”

Ken Winans, Eisen’s great-grandson, is a member of the congregation and an investment manager now living in Las Vegas who has traced his family’s roots from Sweden to Napa.

Winans said in a telephone interview with the Napa Valley Register that Theodore’s father, Augustus Eisen, who he believes showed up in the Bay Area in 1849, was an architect. Theodore followed in his father’s footsteps and did a lot of architectural work in the Bay Area, not only for the church but also with some Victorian-style houses throughout Napa.

According to Winans, the steep, angled roofline that defines the Napa church’s silhouette traces directly back to that European background.

“If you’ve ever been to any place in Northern Europe or Scandinavia, they’re all that way. They’re all very high-pitched, for snow,” he said. “So somehow, the church loved that high-angle pitch that he and his father were known for, and he was hired to do the church.”

Winans added that steep-angled roofs can also be found on the ranch houses Theodore designed in the Napa Valley.

Materials and structure

First Presbyterian’s structure is almost entirely the original wood-frame construction, with only a few modifications, such as some foundation improvements for seismic repairs, according to Worthington.

John Kasten, a Napa architect who worked on the church’s post-earthquake renovation, said the building draws on a construction style specific to its era.

“Much of the lumber used in that period of time was from old-growth redwood and usually full-length, floor to roof, for exterior walls,” Kasten said.

Winans believes part of the reason the church, which was added to the National Register of Historic Places over four decades ago, has stood so long, surviving multiple earthquakes and other disasters over the years, is due to its foundation. He said the concrete that is part of the foundation came from Mare Island when it was building the drydocks for the U.S. Navy.

“This concrete was built to withstand high pressure, and so it was very important when the church was built that it would withstand anything,” Winans said. “As we know, it did.”

According to Worthington, the Aug. 24, 2014 South Napa earthquake did do some damage to the foundation, which was repaired and reinforced with concrete and rebar. Winans said the damage, given the building’s age, was remarkably limited. A more recent storm, on Feb. 4, 2024, brought gale-force winds up to 60 mph and caused additional roof damage.

Additions and changes over 150 years

When visitors walk through the large wooden front doors of the church, they are immediately met with breathtaking design.

The combination of enormously high-arching ceilings combined with the dazzling display of light shining through the large stained-glass windows could pulled into the building, and, after looking around, they quietly sit down and pray,” wrote Worthington.

Winans said the church building has extraordinary spiritual significance, but what really makes it important is how connected the building’s open layout is to its purpose.

“The church was meant to be a gathering place for the community,” he said. “It wasn’t built like a fortress, and it has that warm, welcoming way about it. It has always been there from the beginning.”

Looking ahead, Worthington said the building’s biggest challenge isn’t design — it’s money.

The architectural preservation challenge facing the church, she said simply, is “being able to afford the repairs.”

“My world was small and contained mostly within the walls of our small home,” she wrote.

“I had minimum exposure to travel or the broader world outside; museum visits were only school field trips, so my early ambitions weren’t shaped by famous landmarks.

“Instead, my ambition was deeply personal: I wanted to understand the spaces we inhabit. I loved bright colors and I found solace in drawing portraits and painting.”

Today, Cotto is an architectural and interior designer and project manager at Napa Design Partners, where she helps shape homes and commercial spaces while drawing inspiration from Napa Valley’s landscapes and architecture.

1. What was your first job?

My first job was in the as-built documentation industry in San Juan, Puerto Rico, where we recorded existing conditions for government and historic buildings. Much of our work centered on the traditional facades of Old San Juan — vivid pastel colors, thick coral-stone masonry walls, carved wooden doors, and wrought-iron balconies that date back to the 16th and 17th centuries. Documenting these Spanish Colonial streetscapes taught me precision, respect for historic fabric, and how architecture carries cultural identity across generations.

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

Try: Architectural/construction industry law and musical theater writer based on albums by The Killers or Muse.

Not try: Crisis PR specialist.

3. How did you get into this industry?

Architecture sparked as an unexpected calling during high school, but entering architecture school felt like stepping onto an uneven playing field. I immediately felt at a massive disadvantage. My peers had grown up traveling, visiting European cities, or discussing famous designers at dinner tables, while I was starting with a blank slate.

For a long time, I struggled to fit into the rigid, traditional framing of academia. The turning point came when I finally decided to let go of trying to match everyone else’s background. I embraced my unique perspective instead.

4. What do you love or like best about what you do?

I love creating patterns and playing with color schemes and textures from different materials whenever it’s included within a project’s scope. Since project costs drive most decisions, it becomes a fun challenge to achieve the same visual intent while hunting for the right brand or product that delivers the look within the client’s budget.

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

Permitting remains one of the industry’s biggest challenges. While codes continue to evolve, requirements and interpretations can vary widely from one jurisdiction to another, and staffing changes within agencies often add uncertainty to project timelines.

It is also part of our scope to design within the project’s budget: Many specialty products require pricing through exclusive manufacturer representatives, which can slow the decision-making during design. More direct and transparent access to pricing information would help teams evaluate options more efficiently.

Architects are responsible for balancing aesthetics, performance, regulatory requirements and client goals, while contractors must navigate labor availability, scheduling constraints, constructibility considerations, and fluctuating market costs. The earlier architects, consultants and owners work with a contractor, the more successful the project will be at avoiding delays, cost overruns and unnecessary redesigns.

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

I would love to invite developers to see design not just as a checklist of regulatory codes, but as a high-yield long-term investment in human dignity. While Napa’s recent Objective Design Standards and zoning rewrites are a great framework for preventing cramped layouts, the real opportunity lies in how the market brings these new regulations to life.

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

To genuinely support Napa’s local businesses — from our historic wineries to downtown hospitality — we must realize that workforce retention starts at home. Napa’s business ecosystem depends entirely on the people who power it, and they need housing where they can actually decompress. With the city recently wrapping up public comments on its new Draft Zoning Ordinance, Napa is moving in the right direction by rethinking density. However, local policy is only half the battle. As new regulations push for better site integration, developers must embrace optimized open-space ratios as a core business asset.

Info: Napa Design Partners, 
855 Bordeaux Way, Suite 260, Napa, 
napadesignpartners.com

— Recipe submitted by the Napa Cocktail Collective.

The portfolio of Napa Valley wineries designed by McIntyre (1832–1909) reads like a who’s who of local historic cellars. His body of work includes: Inglenook, Rutherford (1883–1887); Atkinson – Ewer (Beaulieu Vineyards), Rutherford (1884); Christian Adamson (Frog’s Leap), Rutherford (1884); Morris Estee’s “Hedgeside” (Del Dotto), Atlas Peak Road Napa (1884–1885); Far Niente, Yountville – Oakville (1885–1886); Eschol (Trefethen), Oak Knoll Road Napa (1886), and Albert Tubbs’s “Hillcrest” (Chateau Montelena) Tubbs Lane Calistoga (1886).

McIntyre also designed a winery for Martin Furstenfeld in 1883, but it was not constructed until 1890 by subsequent property owners, James and William Rennie. Today, it is known as Flora Springs winery.

A pair of possible McIntyre-designed wineries includes Joseph Mathews’s Lisbon Winery (1884). This Napa property, located at Main and Brown streets, is now the Jarvis Conservatory. The second of this duo is Greystone (1887), the former Christian Brothers cellar, north of St. Helena. It currently serves as the West Coast campus of the Culinary Institute of America. Depending on the source of historical information, McIntyre either consulted or collaborated with Percy and Hamilton, the lead architectural team.

Regardless of which winery he was designing, McIntyre incorporated similar innovations. One of his best-known innovations used the naturally occurring force of nature, gravity, to resolve a common problem of 19th-century wineries – how to move large volumes of grape juice.

By designing a multistory building with the top floor designated as the crushing area, gravity, and sloped floors, moved the juice with ease to the floor or floors below, into vats, to begin the fermentation process. To assist with the unloading of the grapes into the crush area, McIntyre designed the winery to be constructed against a natural or manmade hill, finished with a road leading to the top floor. For his freestanding wineries such as Eschol and Adamson, McIntyre designed a conveyor system to lift the lugs of harvested grapes to the crush area.

McIntyre also devised a solution to yet another industry-wide problem by again enlisting the assistance of nature — through the natural process of air circulation.

Wineries were required by insurers to have metal roofs due to fire safety concerns. Typically, those roofs also had wooden sub-roofs to provide additional structural support. The combination of two roofs created problems within the cellars. During autumn and winter, condensation would form and then proceed to drip down onto everyone and everything below, including the dirt that turned into mud floors. During the summer, the metal roof, usually composed of sheets of corrugated iron, caused the cellar to heat up to uncomfortable temperatures — unsuitable for both humans and especially the wine.

Using the natural flow of air, with hot air rising and cold air sinking, McIntyre designed a self-ventilating roof system while still complying with fire insurance mandates. By simply rethinking the placement of the metal sheeting as well as the sub-roof, McIntyre created an air pocket between the two roofs. This arrangement allowed the warm air to rise and be vented out of the building. The upward movement of the warm air prevented the formation of condensation while drawing in the cooler air from below. This innovation created a more consistent year-round interior ambient air temperature.

As for the dirt floors, McIntyre was the first to use concrete as flooring material. This simple solution improved not only the working conditions but also provided a clean and sanitary environment for producing better-quality wines.

These improvements in winery design became known as the “McIntyre footprint.”

McIntyre reimagined his roofing air pocket system when designing the winery for George and James Goodman — Eschol. This winery was unique for McIntyre as it was constructed entirely of wood, a departure from his usual stone edifices. Adding to its uniqueness was that Eschol was a freestanding structure, not constructed against a hill.

Regarding its construction, the late wine historian William Heintz said: “He constructed it like an ice-house, utilizing every technology to keep the interior cool no matter what the outside temperatures.” He added, “Some of his ideas were absolutely revolutionary.”

McIntyre’s innovative design for Eschol used a double-sided wall system to create insulating air pockets to control the interior temperature. To further assist in achieving that goal, heavy tar paper was used as an insulation material throughout the walls. His concept was a success.

Another new concept incorporated into many of McIntyre’s wineries was the idea of his first client, Gustave Niebaum. His idea was to create distinct compartments for aging each variety of wine. The common practice at that time was to store all the various wines in one large room regardless of their differing storage requirements.

The two men had been friends for over a decade by that time. They first met when McIntyre was working for the Alaska Commercial Company, of which Niebaum was the youngest partner. It was Niebaum who was responsible for the widowed McIntyre’s relocation to Napa Valley circa 1880. Niebaum had originally hired McIntyre to be the foreman of his Napa Valley vineyard. Another source of information states the two men were partners in that venture. Regardless, it was Niebaum who launched McIntyre’s career as a winery architect.

Being aware of McIntyre’s professional background, Niebaum expanded McIntyre’s job description to include serving as draftsman for Niebaum’s Inglenook winery plans. It began during the summer of 1882, and over lunch, Niebaum described his vision for his Inglenook winery. While offering some valuable advice, McIntyre followed Niebaum’s design directives to create drawings for the winery. By drafting those plans, McIntyre forged a new path for himself, redefined the wine industry’s cellar design principles, and created a new profession for others to follow.

But how did this man of such importance, innovation and influence slip into near obscurity?

Either by choice or family obligation, McIntyre returned to his hometown of Randolph, Vermont, as the 19th century was drawing to a close. One source of historical information states a death in his family compelled McIntyre to return home to take over the operation of the family business – a community store and telephone exchange. A second resource states McIntyre had had enough of the politics embroiling one of his winery projects. In response to that situation, he chose to retire and return to Vermont.

Once he had returned, his retirement was in name only as he devoted himself to the civic improvements of his hometown. In pursuit of that goal, McIntyre took on another new career by becoming an elected official. Also, in partnership with his brother, Hugh Henry McIntyre, he designed and managed the construction of a large hotel in Vermont.

His contributions to his hometown and the wine industry ended along a creek-side path when McIntyre suffered a fatal heart attack on Sept. 19, 1909, while walking home for lunch. He was so highly regarded in his hometown that on the day of his funeral all the stores were closed, and the flags were flown at half-staff. Yet most of his fellow residents of Randolph were unaware of his built legacy in Napa Valley and California, as his lengthy hometown newspaper obituary barely mentioned his career as the first winery architect.

Surprisingly, none of the newspapers of Napa Valley reported the passing of Hamden W. McIntyre, the innovative and influential winery architect who transformed California wineries into state-of-the-art cellars.

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 Traveling Wilburys Revue (July 2); Boys of Summer (July 9); Kid Galaga (July 16); Second Hand Funk (July 23); The Humdinger Band (July 30); Jane Blonde and the Goldfingers (Aug. 6); Miko Marks (Aug. 13); and MAYA (Aug. 20). Pioneer Park is located at 1320 Cedar St. Info: visitcalistoga.com/concerts-in-the-park.

YOUNTVILLE MOVIES IN THE PARK

July 31 and Aug. 28: 

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 “Elio” (July 31); and “The Incredibles” (Aug. 28). The July 31 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.

MEET ME IN THE STREET

July 8, Aug. 12 and Sept. 9: 

American Canyon’s beloved summer tradition Meet Me in the Street transforms the heart of the city into a lively celebration featuring Napa County’s largest public food truck rally, a classic car show, local business and vendor booths, live community performances, kids’ activities, magicians and street performers and the popular Street Side Saloon. The free family-friendly street festival is held along West American Canyon Road from 5-8 p.m. Info: americancanyon.gov/Live/Community-Calendar.

FESTIVAL NAPA VALLEY SUMMER SESSION

July 4-19: 

Festival Napa Valley’s mission is to enrich lives through the power of music, and the Summer Session — celebrating its 20th season — 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 11 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 26: 

Local bands perform throughout downtown Napa as part of the third 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. Free admission. For the latest details, visit napasofidistrict.com.

MUSIC IN THE VINEYARDS

Aug. 2-23: 

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.

OPEN STUDIOS NAPA VALLEY

Sept. 19-20, 26-27: 

Open Studios Napa Valley, hosted by Art Association Napa Valley, returns for two consecutive weekends in September. This free event is a self-guided, art discovery tour through the creative art spaces of Napa Valley. This year’s event features dozens of local artists at more than 40 locations. Whether you’re an avid collector or just curious about art, this is your opportunity to peer into the creative spaces of Napa Valley, meet the artists, watch demonstrations and buy local art right from the source. Hours of operation are 10 a.m.-5 p.m. Info: artnv.org/open-studios-home.

Address: 2640 Jefferson St., Napa, CA 94558 
Website: chardonnaylodge.net

This budget-friendly hotel offers clean, comfortable rooms with easy access to downtown Napa and local wineries. Guests can enjoy a peaceful garden setting and complimentary parking.

THE CHARLES NAPA VALLEY ($)

Address: 1301 Jefferson St., Napa, CA 94559 
Website: thecharlesnapavalley.com

Located in the heart of Downtown Napa, this boutique hotel is the perfect destination to experience designer sophistication in the heart of wine country, with or without a car. The property is also pet friendly and includes daily breakfast and afternoon “nosh” featuring an array of premium wine and cheese.

NAPA RIVER INN ($)

Address: 500 Main St., Napa, CA 94559 
Website: napariverinn.com

Set within the historic Napa Mill, this boutique hotel offers charming rooms with modern amenities. Guests enjoy complimentary breakfast delivered to their room and easy access to downtown attractions.

NAPA WINERY INN ($$)

Address: 1998 Trower Ave., Napa, CA 94558 
Website: napawineryinn.com

A comfortable inn with complimentary breakfast and wine tastings, conveniently located near Highway 29. Guests enjoy spacious rooms and a welcoming atmosphere.

UPVALLEY INN & HOT SPRINGS ($$)

Address: 1865 Lincoln Ave., Calistoga, CA 94515 
Website: upvalleyinn.com

Features geothermal hot springs, a sauna, and proximity to Calistoga’s charming downtown. Guests can relax in the natural hot springs after a day of wine tasting.

CASA MANI RESORT NAPA VALLEY ($$)

Address: 1075 California Blvd., Napa, CA 94559 
Website: hilton.com

Casa Mani Resort Napa Valley, Curio Collection by Hilton, is a newly reimagined 203-room resort in the heart of downtown Napa. It features an expansive pool, The Spa at Casa Mani, BOA Steakhouse, and signature breakfast and lunch restaurant, Creekside Terrace.

NAPA VALLEY MARRIOTT HOTEL & SPA ($$)

Address: 3425 Solano Ave., Napa, CA 94558 
Website: marriott.com

A full-service hotel featuring a luxurious spa, outdoor pool, and on-site dining. Guests appreciate its central location and comfortable rooms.

THE INN ON FIRST ($$)

Address: 1938 1st St., Napa, CA 94559 
Website: theinnonfirst.com

A charming bed and breakfast offering gourmet breakfasts and personalized service. Each room is uniquely decorated, providing a cozy retreat in downtown Napa.

ANDAZ NAPA ($$$)

Address: 1450 First St., Napa, CA 94559 
Website: hyatt.com

A chic, modern hotel in downtown Napa, featuring stylish rooms and a rooftop lounge. Guests enjoy contemporary design and proximity to local attractions.

RIVER TERRACE INN ($$$)

Address: 1600 Soscol Ave., Napa, CA 94559 
Website: riverterraceinn.com

Overlooking the Napa River, this boutique hotel offers serene views and close proximity to Oxbow Public Market. Guests can dine at the on-site restaurant and enjoy live music on the terrace.

WYDOWN HOTEL ($$$)

Address: 1424 Main St., St. Helena, CA 94574 
Website: wydownhotel.com

A stylish boutique hotel located in downtown St. Helena, offering modern rooms and personalized service. Guests appreciate its proximity to shops, restaurants and wineries.

HOTEL YOUNTVILLE ($$$)

Address: 6462 Washington St., Yountville, CA 94599 
Website: hotelyountville.com

A luxurious hotel featuring spacious rooms with fireplaces and soaking tubsw, set amidst beautifully landscaped grounds. Guests can relax by the pool or indulge in spa treatments.

AUBERGE DU SOLEIL ($$$$)

Address: 180 Rutherford Hill Rd., Rutherford, CA 94573 
Website: aubergeresorts.com/aubergedusoleil

A secluded adults-only resort offering sweeping valley views, Mediterranean-inspired decor, and a Michelin-starred restaurant. Guests enjoy an award-winning spa, curated art collection, and elevated Napa Valley luxury.

CARNEROS RESORT AND SPA ($$$$)

Address: 4048 Sonoma Hwy., Napa, CA 94559 
Website: carnerosresort.com

This picturesque resort features private cottages, upscale dining, and vineyard views in a serene countryside setting. With two pools, a full-service spa, and on-site farm-to-table cuisine, it’s a destination unto itself.

MEADOWOOD NAPA VALLEY ($$$$)

Address: 900 Meadowood Ln., St. Helena, CA 94574 
Website: meadowood.com

One of Napa’s most iconic estates, Meadowood offers luxury lodges, tennis courts, and nature trails nestled in a forested canyon. Known for its spa and exclusive feel, it’s ideal for travelers seeking tranquil refinement.

STANLY RANCH, AUBERGE RESORTS COLLECTION ($$$$)

Address: 200 Stanly Crossroad, Napa, CA 94559 
Website: aubergeresorts.com/stanlyranch

This sprawling 700-acre resort near Carneros blends contemporary architecture with holistic wellness offerings. Guests enjoy vineyard views, culinary classes, and high-touch service at one of Napa’s newest luxury stays.

FOUR SEASONS RESORT NAPA VALLEY ($$$$)

Address: 400 Silverado Trail, Calistoga, CA 94515 
Website: fourseasons.com/napavalley

An ultra-premium experience with vineyard views, two pools, a world-class spa, and a working winery on-site. This new resort in Calistoga offers top-tier service in a tranquil and sophisticated setting.

UPTOWN THEATRE NAPA

Address: 1350 Third St., Napa, CA 94559 Website: uptowntheatrenapa.com

Uptown Theatre offers an intimate setting with exceptional acoustics. Hosting a range of performances from music legends to stand-up comedians, it’s a premier destination for live entertainment in downtown Napa.

NAPA VALLEY COLLEGE PERFORMING ARTS CENTER

Address: 2277 Napa Vallejo Hwy., Napa, CA 94558 
Website: performingartsnapavalley.org

This state-of-the-art facility features student and community productions ranging from concerts to plays. Its 450- seat theater serves as both an educational and artistic cornerstone.

LUCKY PENNY PRODUCTIONS

Address: 1758 Industrial Way, Napa, CA 94558 
Website: luckypennynapa.com

This award-winning community theater company stages musicals, comedies, and dramas in an intimate venue that fosters strong connections between performers and audiences.

NAPA MUSIC HALL

Address: 1030 Main St., Napa, CA 94559 
Website: napamusichall.com

Napa Music Hall is a premier entertainment venue featuring two distinct performance spaces: The Ballroom (650-capacity standing room) and The Club (160-seated intimate venue). Housed in the iconic 19th century Opera House in downtown Napa and renovated to present world-class performances and hospitality.

BLUE NOTE NAPA SUMMER SESSIONS

Address: 850 Bordeaux Way, Napa, CA 94559 
Website: bluenotejazz.com/napa

Located at the Meritage Resort and Spa in Napa, enjoy world-class performances amid the splendor of the award-winning resort. It’s a must for music lovers seeking a sophisticated night out. Shows for this series run from June to October.

THE MERITAGE RESORT AND SPA

Address: 875 Bordeaux Way, Napa, CA 94558 
Website: meritageresort.com/experience/blue-note-summer-sessions

Set against vineyard views, The Village Lawn hosts concerts, cultural events, and comedy nights in a scenic outdoor setting. It’s a favorite for warm-weather performances and seasonal gatherings.

ART VENUES 

DI ROSA CENTER FOR CONTEMPORARY ART

Hours of Operation: Thur. – Sunday, 11 a.m. - 4 p.m. 
Address: 5200 Carneros Hwy., Napa, CA 94559 
Website: dirosaart.org

di Rosa features galleries, sculpture gardens, and natural landscapes. Its collection is one of Northern California’s most significant displays of contemporary Bay Area art.

THE NAPA VALLEY MUSEUM OF ART & CULTURE

Hours of Operation: Mon. – Sun., 10 a.m. - 5 p.m. 
Address: 607 St. Helena Hwy, St. Helena, CA 94574 
Website: napavalleymuseum.org

This museum, referred to as “The MAC” and located in St. Helena, features rotating exhibitions on regional art, science, and history. Visitors can explore everything from interactive installations to local culture exhibits.

NAPA VALLEY MUSEUM YOUNTVILLE

Hours of Operation: Wed. – Sun., 10 a.m. - 4 p.m. Address: 55 Presidents Circle, Yountville, CA 94599 Website: napavalleymuseum.org

Napa Valley Museum Yountville, referred to as “The NVMY,” houses the Napa Valley Museum of Art & Culture’s permanent collection and presents exhibitions, educational programs, and events that emphasize the region’s art, culture, and history.

QUENT CORDAIR FINE ART

Hours of Operation: Wed. - Mon., 10 a.m. - 5 p.m.; Tue., closed Address: 1301 First St., Napa, CA 94559 Website: new.cordair.com

This downtown gallery specializes in romantic realism, showcasing works from both emerging and established artists. The serene setting is ideal for leisurely browsing.

GALLERY 1870

Hours of Operation: Mon. - Thur., 10 a.m. - 5:30 p.m.; Fri. & Sat., 10 a.m. - 6 p.m., Sun., 11 a.m. - 5:30 p.m. Address: 1270 First St., Napa, CA 94559 Website: gallery1870.com

Gallery 1870 showcases contemporary and traditional art from a wide range of artists. It’s a welcoming spot for collectors and art enthusiasts alike.

AERENA GALLERY ST. HELENA

Hours of Operation: Daily, 10 a.m. - 6 p.m. Address: 1354 Main St., St. Helena, CA 94574 Website: aerenagalleries.com

Known for innovative artwork and curated sculpture gardens, AERENA offers exhibitions across Napa and Sonoma counties. The St. Helena location features contemporary pieces in a gallery-meets-garden setting.

AERENA GALLERY RIVERFRONT POP UP

Hours of Operation: Daily, 10 a.m. - 6 p.m. Address: 600 Main St., Napa, CA 95449 Website: aerenagalleries.com

Known for innovative artwork and curated sculpture gardens, AERENA offers exhibitions across Napa and Sonoma counties. Located on the Napa River waterfront, the gallery features contemporary pieces in a gallery-meets-garden setting.

CHUCK WILLIAMS CULINARY ARTS MUSEUM

Hours of Operation: Daily, 10 a.m. - 5 p.m. Address: 500 1st St., Napa, CA 94559 Website: ciacopia.com

The Chuck Williams Culinary Arts Museum is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection that celebrate the craftsmanship, beauty, and diversity of cookware and kitchen tools.

ART GALLERY NAPA VALLEY

Hours of Operation: Daily, 10 a.m. - 6 p.m. (Summer hours), Daily 10 a.m. - 5 p.m. (Winter hours) Address: 1307 First St., Napa, CA 94559 Website: artnv.org/art-gallery-home

Operated by the Napa Valley Art Association, this gallery features original works from over 50 local artists, including paintings, ceramics, and jewelry.

ARTIST STUDIOS & COLLECTIVES 

NIMBUS ARTS

Hours of Operation: Varies by event 
Address: 649 Main St., St. Helena, CA 94574 
Website: nimbusarts.org

Nimbus Arts is a nonprofit community art center offering classes, workshops, and collaborative public art projects. With studio residencies and community-built sculptures, it fosters hands-on creativity for all ages. The St. Helena location includes a number of classes, including: ceramic hand building; pet portraits; clay hand building and wheel throwing techniques.

NIMBUS ARTS - NAPA RIVERSIDE STUDIO

Hours of Operation: Varies by event 
Address: 101 South Coombs St. Unit Y9, Napa, CA 94559 
Website: nimbusarts.org

Nimbus Arts is a nonprofit community art center offering classes, workshops, and collaborative public art projects. This Napa location includes a number of classes, including: collage artistry; Nip + Sip wine tasting events; introduction to mosaics; and beginning origami.

The coastal town in the county of the same name is known for its rugged beauty. Sunsets come before starry nights, unless a thick blanket of clouds covers the night. Either way, it’s kind of magical. If you allow it, time seemingly moves backward to a simpler time when you visit Mendocino.

This story covers plenty of what we already know about Mendocino coast beauty. But there’s more to this story, namely The Stanford Inn By The Sea (44850 Comptche Ukiah Road, Mendocino), a historic farm and eco-resort adjacent to Mendocino Village, and a weekend in March that I spent there with my family: wife Holly, daughter Talia and Moxie our dog. A wine tasting stop in Anderson Valley on the way and a fish stop on Fort Bragg’s Noyo Harber completes this highly recommended getaway.

Getting there

The scenic route from Napa to Mendocino takes you through four wine valleys: Napa, Knights, Alexander and Anderson. Tack on a bucolic section of Highway 101, pass over the Yorkville Highlands and Navarro River Redwoods State Park, and you have one of the prettiest three-hour drives you can imagine — all before your first sight of The Pacific.

Suggested stops along the way include Jumbo’s Win Win, a roadside spot in Philo that’s created a Bay Area culinary buzz for its smashburgers and so much more, all made from scratch. And for wine tasting, there is Lula Cellars (2800 Guntly Road), also in Philo.

At Lula, the wines are very good, the laid-back staff loves wine and talking about it, and tasting outside next to the estate vineyard is recommended. Dogs are very welcome as is bringing your own picnic. Start with the $15 tasting, then buy a bottle to drink and stay a little longer than you had planned.

If you’re fortunate, Ernest Rubio Miranda will be there to pour and explain the wines with his wine-geeky inspiration. “Taste this Pinot Noir from here, ‘The Deep End’; now taste this Pinot Noir from up the road, where it’s warmer. Taste different, don’t they?” he asks. They do.

Stanford Inn by the Sea

Lying across the Big River from Mendocino Village on Highway 1, sloped down toward the Pacific like an amphitheater, is Stanford Inn by the Sea. In its 46-year history it has evolved from a bare-bones motel to a wellness resort that celebrates the precious resources of Mother Earth. It’s called a wellness resort and eco-resort because we relate to the terms, but The Stanford Inn is much more. As existential retreat is more appropriate because, beyond the yoga and spa options, there is an implied invitation to check into our meditative mind and consider the effect our choices make on the planet.

It’s an opportunity to feel good, or better, about our place on Earth. It’s about being alive.

Jeff and Joan Stanford

Jeff and Joan Stanford purchased the motel and property that now bears their name in 1980. Jeff recalls the beginning.

“The land was very special — it drew us here,” he said. “We saw it and could see what we wanted to do with it…we had a vision.”

That vision started truly taking shape in the mid-1980s, when the décor moved to a country lodge style, rooms were added (for a total of 41 rooms and suites now), and fireplaces in every room that Jeff installed himself. “That’s when I needed to hire staff,” he remembers.

And that’s when the concept slowly transformed from cutesy bed and breakfast to wellness resort. Jeff noted: “We must have been the first bed and breakfast anywhere to have a massage therapist. Next year was yoga. We had just built the pool and a local came by and said, ‘I’d like to lead yoga around the pool,’ and so we did. That was 1991, and it just kept growing.”

All of which circles back to the vision in 1980. It manifests itself in many ways 46 years later. Summed up, it is Jeff and Joan’s vision of making a space for people to make personal changes that connect and blossom to make real-world changes.

“What we want to do is help change the world,” Jeff explains. “Our philosophy is each one of us is the center of consciousness for the universe, and particularly this planet, and we have to make changes.”

In Joan’s words, “We want our guests to experience what we experience: appreciation for our connection to nature.”

Creating space to make change at Stanford Inn

The spaces created to make change at Stanford Inn run from the typical resort activities to inspirations cultivated over time by Jeff and Joan. On the traditional side are yoga, meditation, breathing exercises, tai chi, massage, spa and the aquatic center with a saltwater pool, dry sauna and hot tub. Peel away an onion layer or two and discover cooking and garden

ing classes, nutrition and healthy living classes, and mushroom learning hikes. Go shallow or go deep on the classes and experiences — it’s up to you. Most people dig deeper than expected.

“We want people to experience something that makes them feel more alive,” Joan explains. “Everyone wants to feel more alive! Hopefully being here allows that openness, and hopefully what we offer goes into that open space.” All classes are also available to non-guests of the inn with the exception of the aquatic center.

For this writer, the best experience is simply roaming around the property. With so few locked gates and keep-out signs, guests are quietly encouraged to roam about.

Walk across the dewy lawn to breakfast in the morning, then meander along the paths down to visit the rescue llamas, donkeys and horses. From there, look back toward the inn and find an entrance to some of the most meaningful gardens you’ll ever visit. Walk through, breathe in, and feel connected to Earth.

The 4 ½ acres of gardens spread out on the hillside below the inn and are the main supplier of the inn’s vegan restaurant, Ravens. This is where Chinese immigrants grew vegetables for the locals and lumber camps in the mid- and late 1800s. The Stanfords resurrected those gardens, improving them with raised beds and implementing certified organic farming. You’d hardly know it from the serenity, but in this dirt is the link to Jeff Stanford’s actions for world change. It is a classroom for sustainable mini-farming.

“We teach ‘grow biointensive’ farming practices in our research garden. We train farmers who go home and train others, so there are hundreds of thousands trained in the farming practices we teach here,” Jeff explains. “Teaching farmers how to grow food sustainably and feed their own communities is a way to adapt to climate change.” A two-hour Biointensive Gardening class is offered by reservation.

A day on the Mendocino coast

The family rises early-ish at The Stanford Inn. We walk down toward the Pacific to the animal sanctuary, say good morning to the donkeys, and roam the gardens before heading to breakfast at Ravens, where Moxie is welcome to hang out at our feet.

Devotees come to Mendocino solely for the gourmet plant-based dining at Ravens for breakfast, dinner, afternoon tea and takeout lunch. We have the savory breakfast crêpe, Ravens pancakes and citrus granola — all delicious and filling. (Dinner the night before included maple-tamari glazed tofu, strawberry shortcake, and to start, a spectacular stuffed mushroom amuse-bouche.) Well-fueled and ready for the day, we walk down to Big River.

The Stanford Inn’s Catch a Canoe & Bicycles Too sets us up for a paddle up the Big River Estuary. Life vests for all including Moxie (supplied from home), brief instructions, and away we go.

Harbor seals poke their heads up in the distance and great blue herons glide above, looking for a meal on this beautiful day. I note the bike and foot path parallel to the river for our next visit. We paddle up the canyon for almost an hour before turning around. The ocean breeze faces us now, so our rowing requires more purpose. We disembark where we began, near the mouth of the Big River.

Next we drive over the bridge to Mendocino where the Whale Festival is well underway. Cafés, shops and streets are bustling with Bay Area day trippers. A group of San Franciscans walk along Main Street, arms occupied with shopping bags and their pet puggle. They’re having a fine time.

“I came last year, and this year I brought some friends,” Jonny Marshall tells me. “The drive isn’t too bad, and when we get here it feels so different, really magical!”

Everyone appears genuinely happy to be here, and the shopkeepers are good hosts. A favorite stop for us is Rule 62, a gifty-type shop celebrating their grand opening today. I buy a shaving brush and soap.

Checking out, I ask what Rule 62 is. “Don’t take yourself too seriously,” I’m told. Later I learn this is an AA mantra. Good to know.

We have our hearts set on one of the fish shacks in Fort Bragg’s Noyo Harbor, so we make the drive 10 miles north. Noyo Fish Company is buzzing with a fast-moving line of customers, and there’s room among their picnic tables along the dock. The fried pickles, Baja fish tacos and fish and chips hit the spot. Time to return to the mellow vibe of Mendocino.

We arrive at The Stanford Inn in time for a happy hour cocktail. They make a good Manhattan. While the ladies enjoy the aquatic center, Moxie and I head down to Big River Beach to watch the sunset. Families play around campfires, and tykes play in the sand by the river as parents look on. A man has hauled an 800-pound driftwood burl to his truck and negotiates its loading into the back. 

The sun is so close to setting, you can monitor the descent. Some watch it disappear, some carry on, and either way it’s a moment shared. We walk along the river’s edge to its mouth and back. Twilight is fast turning to night.

Back at the inn, the ladies, muscles relaxed from their swim, sauna and hot tub, are cozied up in the room. A light snack, glass of wine for the parents, and a game of cards as fire crackles in the fireplace. A little later I step out to see my buddies Orion the Hunter and Big Dipper in the amazingly clear night sky.

The art of play

Downstairs from the lobby, bookstore (yes, a wonderful bookstore) and Ravens restaurant is Joan Stanford’s art studio. Along with the gardens, this space is the nexus of the Stanford’s purpose.

The room is covered floor to ceiling with paintings, art pieces, and the supplies and areas needed to make more. While it is unquestionably Joan’s space, it is certainly a welcoming one for all who enter.

Joan, a registered art therapist, deftly immerses her students in art, using thought and writing to introduce the program. From there other mediums are practiced and explored — all with the goal of “moving you past self-judgment and into a truly creative space.” In just a half hour introduction to Joan’s class I felt the connection between art and self. Joan’s art experiences are offered as two-hour Creative Playshops by reservation, or on a four-day Creative Journey Retreat held three times a year.

Going home

During breakfast on getaway day I meet a lovely couple also preparing to head to Berkeley. It’s another beautiful morning.

“We’ve been coming to The Stanford Inn for 25 years — once a year when we can,” the lady tells me. The two have noticed the inn’s small, steady changes that harness the energies of the property. She continues: “This is very much our happy place — we can relax here unlike any other place. There’s something special about here I can’t put into words. … Honestly, I don’t really want to.”

Heading home, we make a quick stop at Van Damme State Park, where a diving class run by Cal Poly Humboldt is getting started. The cold March winds are kicking up — there’s weather coming in just as we depart.

Our next stop is Healdsburg, which is humming with visitors enjoying the shops, restaurants and tasting rooms. Healdsburg is no longer on the rise — it has risen. From there it’s an hour-plus to Napa which we are lucky to call home, and luckier still to have Mendocino at our fingertips for our next visit. 

This story is the result of a family weekend getaway to Mendocino Village on the Pacific coast. We four enjoyed nature’s beauty and local hospitality over two days of perfect weather in March. Gratitude to The Stanford Inn in Mendocino for complimentary accommodations and meals, and Lula Wines in Philo for complimentary wine tastings.

Mustards Grill ($$)

Address: 7399 St. Helena Hwy., Napa, CA 94558
Website: mustardsgrill.com

A Napa Valley institution since 1983, Mustards Grill offers upscale comfort food with a wine country twist. Known for its legendary Mongolian pork chop and extensive wine list, it’s a favorite among locals and visitors alike.

George + Kin’s ($)

Address: 3824 Bel Aire Plaza, Napa, CA 94558
Website: georgeandkins.com

Whether it is all-day breakfast, lunch or dinner, George and Kin’s puts comfort at its forefront. With a distinctive blend of Americana classics and Japanese American nostalgia, the new restaurant puts a unique twist on the time tested.

Napa Hot Chicken ($)

Address: 1805 Old Sonoma Road, Napa, CA 94559
Website: napahotchicken.com

Hot chicken is the star here. Delicious chicken brined in wine from the valley. Enjoy it as a slider, tenders or wings. Don’t sleep on the sides - mac and cheese, fries, or coleslaw.

Gott’s Roadside ($)

Addresses: 933 Main St., St. Helena, CA 9457; 644 First St., Napa, CA 94559
Website: gotts.com

A modern take on the classic American roadside diner, Gott’s is famous for its juicy burgers, hand-spun shakes, and crispy fries. With a casual atmosphere and quality ingredients, it’s a must-visit for comfort food enthusiasts.

FRENCH

The French Laundry ($$$)

Address: 6640 Washington St., Yountville, CA 94599
Website: thomaskeller.com/tfl

A destination for fine French cuisine in the Napa valley, Chef Thomas Keller visited Yountville in the early 1990s to find a space to fulfill a longtime culinary dream. Over three decades later, the renowned institution continues to fulfill that dream through its award-winning menu.

Normandie

Hours of Operation: Mon. - Thur., 11:30 a.m. - 9 p.m., Fri. & Sat. ,11:30 a.m. - 10 p.m., Sun. 11 a.m. - 9 p.m.
Address: 670 Main St., Napa, CA 94559
Website: normandienapa.com

An architectural dialogue between European heritage and the soul of Napa Valley, Normandie invites fine food enthusiasts to a sanctuary where continental precision meets the wild culinary elegance of California.

Bistro Jeanty ($$$)

Address: 6510 Washington St., Yountville, CA 94599
Website: bistrojeanty.com

A charming bistro bringing the flavors of rural France to Napa Valley, Bistro Jeanty is renowned for its authentic dishes like coq au vin and tomato soup en croute. The warm, inviting atmosphere makes it a favorite for romantic dinners.

Angèle Restaurant & Bar ($$$)

Address: 540 Main St., Napa, CA 94559
Website: angelerestaurant.com

Set along the Napa River, Angèle offers French country cuisine in a historic building with a scenic patio. The menu features classics like steak frites and duck confit, complemented by an extensive wine list.

La Toque ($$$$)

Address: 1314 McKinstry St., Napa, CA 94559
Website: latoque.com

A Michelin-starred restaurant, La Toque offers a refined dining experience with a focus on seasonal ingredients and French-inspired cuisine. The chef ’s tasting menu and extensive wine pairings make it ideal for special occasions.

ITALIAN

Bistro Don Giovanni ($$)

Address: 4110 Howard Lane, Napa, CA 94558
Website: bistrodongiovanni.com

A beloved local spot, Bistro Don Giovanni serves classic Italian dishes with a California twist. The garden patio and vineyard views provide a picturesque backdrop for enjoying fresh pasta and wood-fired pizzas.

Ristorante Allegria ($$)

Address: 1026 1st St., Napa, CA 94559
Website: ristoranteallegria.com

Housed in a historic bank building, Ristorante Allegria offers Northern Italian cuisine in an elegant setting. Signature dishes like the ravioli di zucca and osso buco are complemented by an extensive wine list.

MEXICAN / LATIN AMERICAN

Con Amor Botana Y Tequila ($)

Address: 815 Main St., Napa, CA 94559
Website: iloveconamor.com

Located in downtown Napa, Con Amor Botana Y Tequila prides itself on a fun family environment where you could bring your ‘abuelita for a tequila - or two.’

Los Agaves ($)

Address: 660 Main St., Napa, CA 94559
Website: losagavesnapa.com

A family-owned food truck turned restaurant, Los Agaves specializes in authentic Mexican street food favorites. With low prices and casual charm, it’s a popular choice for locals.

ASIAN

Morimoto Napa ($$$$)

Address: 610 Main St., Napa, CA 94559
Website: morimotonapa.com

Celebrity chef Masaharu Morimoto’s flagship offers a luxurious fusion of Japanese and Western flavors in a sleek, upscale setting. High-end dishes like wagyu tacos and tuna pizza define this fine dining destination.

Morimoto Asia ($$$$)

Address: 790 Main St., Napa, CA 94559
Website: morimotonapa.com

Morimoto Asia Napa is conceived by internationally acclaimed Iron Chef Masaharu Morimoto. This unique culinary destination features Iron Chef Morimoto’s iconic cuisine that seamlessly integrates Western and traditional Asian ingredients with unmatched creativity and innovation.

Eiko’s Modern Japanese Cuisine ($$)

Address: 1300 1st St., Suite 385, Napa, CA 94559
Website: eikosnapa.com

Eiko’s serves contemporary Japanese fare including sushi, sashimi, and robata-grilled specialties. With a mid-range price point and a lively bar scene, it’s great for date night or cocktails with friends.

MEDITERRANEAN

Tarla Mediterranean Bar + Grill ($$)

Address: 1480 1st St., Napa, CA 94559
Website: tarlagrill.com

Tarla serves fresh Turkish and Greek-inspired dishes in a downtown Napa setting. With crowd-pleasers like lamb kebabs and moussaka, this moderately priced eatery offers vibrant flavors and a lively vibe.

Zuzu ($$)

Address: 829 Main St, Napa, CA 94559
Website: zuzunapa.com

A tapas-style restaurant drawing from Spanish and South American influences, Zuzu is beloved for its bold small plates and extensive wine list. It’s a lively, mid-range spot perfect for sharing.

Napa Palisades Saloon ($$)

Address: 1000 Main St. #100, Napa, CA 94559
Website: napapalisades.com

This casual downtown restaurant offers Mediterranean-influenced comfort food alongside craft beers and cocktails. A solid mid-range choice for relaxed dining or group meals.

STEAKHOUSE

Cole’s Chop House ($$$$)

Address: 1122 Main St., Napa, CA 94559
Website: coleschophouse.com

This downtown classic offers prime steaks, fresh seafood, and handcrafted cocktails in a refined, brick-walled setting. Known for impeccable service and a special-occasion atmosphere.

Press Restaurant ($$$$)

Address: 587 St. Helena Hwy., St. Helena, CA 94574
Website: pressnapavalley.com

Press focuses on Napa Valley-only wines and top-quality beef in a luxurious, wood-paneled dining room. It’s a destination for serious steak lovers and wine connoisseurs.

Rutherford Grill ($$$)

Address: 1180 Rutherford Road, Rutherford, CA 94573
Website: rutherfordgrill.com

A beloved spot for hearty American fare, Rutherford Grill features dishes like rotisserie chicken and prime rib. With a no-corkage policy and welcoming vibe, it’s a favorite for both locals and visitors.

FARM-TO-TABLE / SEASONAL

The Charter Oak ($$$)

Address: 1050 Charter Oak Ave., St. Helena, CA 94574
Website: thecharteroak.com

The Charter Oak emphasizes simple, seasonal ingredients sourced locally. This upscale, family-style restaurant often features vegetables cooked over an open hearth in a warm, rustic setting.

Kitchen Door ($$)

Address: 1300 First St. #272, Napa, CA 94559
Website: kitchendoornapa.com

This approachable, mid-range restaurant offers globally inspired seasonal fare, from wood-fired pizzas to Asian-style rice bowls. Communal tables and a relaxed vibe create a welcoming setting for all.

VEGETARIAN / VEGAN

Small World Restaurant ($)

Address: 932 Coombs St., Suite 2936, Napa, CA 94559
Website: smallworldrestaurant.com

This cozy downtown spot specializes in Mediterranean fare with vegetarian and vegan-friendly dishes. Popular for its falafel and hummus plates, Small World is a budget-friendly gem for plant-based diners.

House of Better ($$)

Address: 1507 Lincoln Ave., Calistoga, CA 94515
Website: houseofbetter.com

House of Better offers Southwestern-style, health-conscious comfort food. With several vegetarian and vegan options, it’s a stylish and relaxed spot for conscious eating.

SEAFOOD

Hog Island Oyster Co. ($$)

Address: 610 1st St., Napa, CA 94559
Website: hogislandoysters.com

Inside Oxbow Public Market, Hog Island offers fresh, sustainably farmed oysters and seafood dishes at a mid-range price point. It’s a must for oyster lovers seeking a casual but quality experience.

Waterfront Seafood Grill ($$$)

Address: 720 Main St., Napa, CA 94559
Website: waterfrontseafoodgrill.com

Set along the Napa River, this upscale seafood restaurant features a diverse menu including grilled salmon and seared scallops. With elegant ambiance and local sourcing, it’s ideal for a refined night out.

Scala Osteria ($$$)

Address: 1141 First St., Napa, CA 94559
Website: scalaosteria.com

Scala Osteria brings the flavors of coastal Italy to Napa, with seafood-forward dishes like whole fish and Neapolitan classics. The mid-to-upscale ambiance complements its fresh, Mediterranean flavors.

Napkins Bar & Grill ($$)

Address: 1001 2nd St., Suite 112, Napa, CA 94559
Website: napkinsnapa.com

Offering American classics and a variety of seafood dishes, Napkins combines moderate prices with a lively atmosphere.

Great for casual dining or happy hour in downtown Napa.

INDIAN

Taj Grill Indian Cuisine ($$)

Address: 701 Lincoln Ave., Napa, CA 94558
Website: tajgrillnapa.com

Known for its comforting curries and warm service, Taj Grill offers a broad selection of Indian dishes in a welcoming setting. With both vegetarian and meat options, it’s an affordable and flavorful option.

Yak and Yeti ($$)

Address: 3150 B Jefferson St., Napa, CA 94558
Website: yakandyetinapa.com

Specializing in Indian, Nepalese, and Tibetan fare, Yak and Yeti serves up Himalayan-inspired dishes like momo dumplings and lentil soups. With moderate prices and cozy decor, it’s a unique addition to Napa’s dining scene.

BREAKFAST & BRUNCH

Sunshine Café ($)

Address: 1540 Trancas St., Napa, CA 94558
Website: sunshinecafenapa.com

This locally loved café offers affordable, seasonal breakfast and lunch daily. Known for its fresh ingredients and friendly vibe, it’s perfect for a casual morning bite.

Petit Soleil ($$)

Address: 1000 Imola Ave., Napa, CA 94559
Website: petitsoleilonclay.com

This bright, cheerful café offers all-day breakfast with locally sourced ingredients. With charming decor and a mid-range price point, it’s a relaxing spot for avocado toast or French pastries.

Sweetie Pies Bakery ($$)

Address: 520 Main St., Napa, CA 94559
Website: petitsoleilonclay.com

Sweetie Pies uses fresh, high-quality ingredients to prepare their morning pastries, specialty cakes, cheesecakes, pies, cookies, bars, wedding cakes and more.

Southside Café ($)

Address: 135 Gasser Dr. Suite B, Napa, CA 94559
Website: southsidenapa.com

This community favorite serves Southern-inspired breakfast and lunch with a California twist. With low prices and big flavor, it’s a staple for locals on the go.

La Cheve Bakery and Brews ($)

Address: 376 Soscol Ave., Napa, CA 94559
Website: ilovelacheve.com

Combining Mexican pastries and craft beer, La Cheve is a festive, affordable brunch destination. Their conchas and tortas make it a standout for sweet and savory cravings alike.

Winston’s Napa ($)

Address: 1517 3rd St., Napa, CA 94559
Website: winstonsnapa.com

With Filipino influences, Winston’s Napa includes a daily breakfast joint with bakery driven by a passion to feed friends and family. We’re open for breakfast and lunch daily with a Chinese-American pop-up that happens every Friday and Saturday night.

Model Bakery ($)

Addresses: Napa: 644 1st St., Building B, Napa, CA 94559; Yountville: 6523 Washington St., Yountville, CA 94559; St. Helena: 1357Main St., St. Helena, CA 94574
Website: themodelbakery.com

A Napa staple best known for its English muffins, Model Bakery offers fresh pastries and artisan breads in a casual setting. Perfect for a quick breakfast or coffee stop.

BARBECUE

Stateline Road Smokehouse ($$)

Address: 872 Vallejo St., Napa, CA 94559
Website: stateline-road.com

Helmed by Michelin-trained chef and Kansas City native Darryl Bell, Stateline Road Smokehouse delivers chef-driven, Kansas City-style barbecue to Napa Valley. Located in the Rail-Arts District, it features a lively atmosphere and standout dishes like brisket burnt ends and smoked maitake mushroom salad.

Buster’s Southern BBQ ($$)

Address: 1207 Foothill Blvd., Calistoga, CA 94515
Website: busterssouthernbbq.com

A longtime Calistoga favorite, Buster’s offers authentic Louisiana-style barbecue cooked over a wood-fired grill. The outdoor seating under redwoods and live blues and jazz performances on Sundays create a uniquely relaxed dining experience.

Biscuits BBQ ($$)

Address: 966 Pearl St., Napa, CA 94559
Website: biscuitsbbq.com

Offering a creative spin on traditional barbecue, Biscuits BBQ features dishes like shaved pork loin sandwiches and buttermilk biscuits with truffle honey butter. This family-friendly spot uses local and seasonal ingredients for a fresh take on comfort food.

The Q Restaurant & Bar ($$)

Address: 1313 Main St., Napa, CA 94559
Website: theqrandb.com

The Q puts a refined twist on classic barbecue, serving baby back ribs and Memphis-style pulled pork with standout sides like collard greens and Asian slaw. Its casual yet polished setting makes it a favorite for dine-in or takeout. 

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., 12 p.m. - 10 p.m.; 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.

DOWNTOWN NAPA

JaM Cellars

Hours of Operation: Sun. - Wed., 10 a.m. - 10 p.m.; Thur. - Sat., 10 a.m. - midnight
Address: 1460 1st St., Napa, CA 94559
Website: jamcellars.com

A vibrant tasting room offering a relaxed atmosphere with music-themed décor. Known for their approachable wines like Butter Chardonnay and JaM Cabernet.

Vintner’s Collective

Hours of Operation: Daily, 11 a.m. - 7 p.m.
Address: 1245 Main St., Napa, CA 94559
Website: vintnerscollective.com

A multi-winery tasting room showcasing boutique Napa Valley producers. Offers personalized tastings in a historic 1875 building.

Alpha Omega Winery - Downtown Napa Wine Lounge

Hours of Operation: Daily, noon - 7 p.m., available by appointment
Address: 1245 1st St., Napa, CA 94559
Website: aowinery.com

Showcases wines from Alpha Omega (Napa Valley), Tolosa (San Luis Obispo), and Perinet (Spain). Offers a diverse tasting experience in a stylish setting.

CALISTOGA

Napa Valley Brewing Company at the Calistoga Inn

Hours of Operation: Sun. - Thur., 9 a.m. to 9:00 p.m.; Fri. and Sat., 9 a.m. - 9:30 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.; Thur., 11 a.m. - 9 p.m.; Fri. and 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

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.

WINERIES & TASTING ROOMS

MOUNT VEEDER

Mount Veeder Winery

Hours of Operation: Tastings available off-site by appointment only
Address: 930 3rd St., Napa, 94559
Website: mtveeder.com

Known for bold, mountain-grown Cabernet Sauvignon with aging potential, Mount Veeder Winery does not operate a public estate but offers curated tastings via partner venues. Wines highlight elevation, intensity, and structure.

Mayacamas Vineyards

Hours of Operation: Daily, Available by appointment
Address: 1155 Lokoya Road, Napa, CA 94558
Website: mayacamas.com

A legend of Napa Valley dating back to 1889, Mayacamas is revered for restrained, Old World-style Cabernet and Chardonnay. Tastings include a private tour of the historic stone winery and mountaintop vineyards.

Hess Persson Estates

Hours of Operation: Wed. - Mon., 10 a.m. - 4:30 p.m., available by appointment, Tues., Closed
Address: 4411 Redwood Road, Napa, CA 94558
Website: hessperssonestates.com

Home to both acclaimed mountain wines and a world-class contemporary art museum, Hess offers immersive tastings and food pairings. Located on Mount Veeder’s lower slopes, the estate combines natural beauty with cultural depth.

SPRING MOUNTAIN

Smith-Madrone Vineyards & Winery

Hours of Operation: Available by appointment
Address: 4022 Spring Mountain Road, St. Helena, CA 94574
Website: smithmadrone.com

Family-owned since the 1970s, Smith-Madrone produces old-school, dry-farmed Cabernet Sauvignon, Riesling, and Chardonnay. Tastings are hosted by the winemaking brothers in a rustic barn setting with panoramic views.

Paloma Vineyard

Hours of Operation: Mon. – Sat., available by appointment
Address: 4013 Spring Mountain Road, St. Helena, CA 94574
Website: palomavineyard.com

A cult favorite for mountain Merlot, Paloma is a quiet, unassuming estate tucked into the forest. Tastings are intimate, often hosted by the winemakers themselves.

Spring Mountain Vineyard

Hours of Operation: Daily, 9 a.m. - 5 p.m., available by appointment
Address: 2805 Spring Mountain Road, St. Helena, CA 94574
Website: springmountainvineyard.com

Once one of the valley’s grandest estates (and filming site for Falcon Crest), Spring Mountain Vineyard is known for complex, age-worthy Bordeaux varietals. Tastings may resume as the property recovers from recent wildfires.

ATLAS PEAK & SODA CANYON

Stagecoach Vineyard

Hours of Operation: Available by appointment
Address: Napa, exact location by arrangement
Website: stagecoachvineyard.com

One of Napa’s most famous high-elevation vineyards, Stagecoach supplies fruit to dozens of elite labels. Very limited tastings and ATV vineyard tours may be available through partner wineries or with special reservation.

Judd’s Hill

Hours of Operation: Fri. - Sun., 10 a.m. - 4 p.m., available by appointment
Address: Silverado Trail, Napa, exact location by arrangement
Website: juddshill.com

While not open as a public tasting room, Judd’s Hill and other labels sometimes host exclusive tastings or blending experiences using fruit from this historic property. Expect hillside Cabernet and personalized, small-group tastings.

Baldacci Family Vineyards

Hours of Operation: Available by appointment
Address: 6236 Silverado Trail, Napa, CA 94558
Website: baldaccivineyards.com

While not open as a public tasting room, Judd’s Hill and other labels sometimes host exclusive tastings or blending experiences using fruit from this historic property. Expect hillside Cabernet and personalized, small-group tastings.

COOMBSVILLE & SOUTHERN NAPA

Covert Estate

Hours of Operation: Available by appointment
Address: 15 Chateau Lane, Napa, CA 94558
Website: covertestate.com

A hidden gem nestled into the Coombsville hillside, Covert offers luxurious, cave-based tastings focused on Bordeaux varietals. Visitors are greeted with sweeping views and deep hospitality in a stylish, modern setting.

Sciandri Family Vineyards

Hours of Operation: Available by appointment
Address: Kreuse Canyon Road, Napa, exact location by arrangement
Website: sciandrivineyards.com

This small, family-run Coombsville estate is known for warm Italian hospitality and structured estate Cabernet Sauvignon. Tastings are casual and heartfelt, often accompanied by house-made olive oil or family stories.

Shadybrook Estate

Hours of Operation: Mon. - Sun., 10 a.m. - 5 p.m., available by appointment
Address: 100 Rapp Lane, Napa, CA 94558
Website: shadybrookestate.com

Just outside Coombsville, Shadybrook offers luxury tastings with vineyard and horse ranch views. Guests can add horseback trail rides, cheese pairings, or private cave tours to their visit.

CARNEROS

Domaine Carneros

Hours of Operation: Daily, 10 a.m. - 5:30 p.m., available by appointment
Address: 1240 Duhig Road, Napa, CA 94559
Website: domainecarneros.com

This stately, French-style château is one of Napa’s most iconic destinations for sparkling wine. Guests can enjoy table-side flights overlooking the vineyards, with optional cheese or caviar pairings.

Truchard Vineyards

Hours of Operation: Mon. - Fri., available by appointment
Address: 3234 Old Sonoma Road, Napa, CA 94559
Website: truchardvineyards.com

A hidden gem in the Carneros hills, Truchard is a family-run estate known for their terroir-driven wines and warm hospitality. Tastings often include a vineyard stroll and stories from the owners themselves.

Bouchaine Vineyards

Hours of Operation: Daily, 10 a.m. - 5 p.m.
Address: 1075 Buchli Station Road, Napa, CA 94559
Website: bouchaine.com

This beautifully updated winery boasts stunning decks, glass walls, and some of the oldest Pinot Noir vines in Carneros. Their hospitality team offers immersive tastings and tech-forward experiences, including sensory flights and vineyard drone views.

OAKVILLE & RUTHERFORD

Opus One Winery

Hours of Operation: Daily, 10:30 a.m. - 3:30 p.m., available by appointment
Address: 7900 St. Helena Hwy., Oakville, CA 94562
Website: opusonewinery.com

A prestigious joint venture between Baron Philippe de Rothschild and Robert Mondavi, Opus One produces one acclaimed Bordeaux-style blend each vintage. Tastings are serene, exclusive, and architectural in both setting and delivery.

Robert Mondavi Winery

Hours of Operation: Available by appointment
Address: 7801 St. Helena Hwy., Oakville, CA 94562
Website: robertmondaviwinery.com

Reopened to the public after a large-scale renovation, Robert Mondavi Winery’s Oakville Estate is a transformative experience that is heightened by its world-class selection of wines and food pairings.

St. Supéry Estate Vineyards & Winery

Hours of Operation: Daily, 10 a.m. - 5 p.m., available by appointment
Address: 8440 St. Helena Hwy., Rutherford, CA 94573
Website: stsupery.com

A 100% estate-grown, certified Napa Green winery producing vibrant Sauvignon Blanc and structured red blends. Tasting options range from educational pairings to curated art and wine experiences.

Inglenook

Hours of Operation: Daily, available by appointment
Address: 1991 St. Helena Hwy., Rutherford, CA 94573
Website: inglenook.com

Owned by director Francis Ford Coppola, this historic estate combines Old World charm with exceptional winemaking. Tastings take place in a dramatic chateau with access to private lounges and curated flights.

CALISTOGA

Chateau Montelena Winery

Hours of Operation: Daily, 9:30 a.m. to 4 p.m., available by appointment
Address: 1429 Tubbs Lane, Calistoga, CA 94515
Website: montelena.com

Famous for its historic 1976 Judgment of Paris win, Chateau Montelena is housed in a stunning stone chateau overlooking a peaceful Chinese garden and lake. Tastings include acclaimed Chardonnay and Cabernet in an iconic Napa Valley setting.

Castello di Amorosa

Hours of Operation: Daily, 10 a.m. - 5 p.m., available by appointment
Address: 4045 St. Helena Hwy., Calistoga, CA 94515
Website: castellodiamorosa.com

This authentically styled 13th-century Tuscan castle offers immersive wine tastings with guided or self-guided tours through grand halls, dungeons, and towers. Known for bold reds and sweet wines, it’s one of Napa’s most unique and photogenic tasting destinations.

Clos Pegase Winery

Hours of Operation: Wed. - Sun., 10 a.m. - 5 p.m.
Address: 1060 Dunaweal Lane, Calistoga, CA 94515
Website: clospegase.com

Designed by architect Michael Graves, this estate features postmodern design, art collections, and estate-grown wines. Guests can enjoy seated tastings indoors, in the garden, or inside the estate’s wine cave.

ST. HELENA

Beringer Vineyards

Hours of Operation: Daily, 10 a.m. - 5 p.m., reservations recommended
Address: 2000 Main St., St. Helena, CA 94574
Website: beringer.com

Napa Valley’s oldest continuously operating winery, Beringer features elegant tastings in the historic Rhine House. Guests choose from legacy flights, library wines, and tours of the stunning grounds.

Clif Family Winery

Hours of Operation: Tasting Room: Wed., 10 a.m. - 7 p.m., Thur. - Tue., 10 a.m. - 5 p.m., available by appointment; Food truck: Wed., 11:30 a.m. - Thur. - Sun., 11:30 a.m. - 4 p.m.
Address: 709 Main St., St. Helena, CA 94574
Website: cliffamily.com

This certified B Corp winery pairs small-lot wines with farm-to-table fare from its on-site food truck. Known for its organic farming and sustainability, it offers a fun and casual vibe.

Charles Krug Winery

Hours of Operation: Available by appointment
Address: 2800 Main St., St. Helena, CA 94574
Website: charleskrug.com

Established in 1861, Charles Krug is Napa’s first commercial winery and still family-owned by the Mondavis. Visitors enjoy tastings in a grand, newly renovated hospitality center surrounded by redwood trees.

YOUNTVILLE

Hill Family Estate

Hours of Operation: Thur. - Mon., 10 a.m. - 6 p.m.
Address: 6512 Washington St., Yountville, CA 94599
Website: hillfamilyestate.com

This family-run tasting room in the heart of Yountville offers small-lot wines made from sustainably farmed vineyards. Guests enjoy guided tastings in a cozy, art-filled space just steps from some of Napa’s best restaurants.

Jessup Cellars

Hours of Operation: Daily, 10 a.m. - 6 p.m.
Address: 6740 Washington St., Yountville, CA 94599
Website: jessupcellars.com

Known for its approachable wines and art gallery ambiance, Jessup Cellars offers seated tastings with artisan cheese pairings. Guests can enjoy wines indoors or on the shaded garden patio.

Kindled & Grounded

Hours of Operation: Mon., closed; Tue. - Thur., 8 a.m. - 4 p.m.; Fri. and Sat., 8 a.m. - 8 p.m.
Address: 1407 2nd St., Napa, CA 94559
Website: kindledgrounded.com

A truly unique experience, Kindled & Grounded includes a candle making, robotic barista and candle/slime making experiences. To enhance the cozy downtown vibes, this wonderful place also includes locally sourced pastries.

Napa Valley Coffee Roasting Co.

Hours of Operation: Daily, 6:30 a.m. - 5 p.m.
Address: 710 Main, Napa, CA 94559
Website: napavalleycoffee.com

A long-standing local institution, Napa Valley Coffee Roasting Co. offers on-site small-bath roasting and a daily selection of freshly baked pastries, donuts, and cookies from local faves like Annie the Baker and Butter Cream Bakery.

Naysayer Coffee Roasters

Hours of Operation: Mon. - Fri., 6 a.m. - 4 p.m.; Sat. and Sun., 7 a.m. - 4 p.m.
Addresses: 1813 Old Sonoma Rd., Napa, CA 94559; 2022 Redwood Rd., Napa, CA 94558
Website: naysayercoffee.com

With a pair of Napa locations, Naysayer Coffee Roasters is family-owned and offers specialty roasts and friendly vibes. Join the coffee club, buy some merch or some unique grounded blends from Ethiopia or Guatemala.

Ohm Coffee Roasters

Hours of Operation: Mon. - Fri., 7 a.m. - 5 p.m.; Sat. and Sun., 7:30 a.m. - 5 p.m.
Address: 1412 2nd St., Napa, CA 94559
Website: ohmcoffee.com

Ohm SoFi is Napa’s rock & roll-inspired coffee haven, where expertly roasted beans, inventive drinks, and a welcoming vibe turn every cup into an experience.

Ritual Coffee Roasters

Hours of Operation: Daily, 7 a.m. - 7 p.m.
Address: 610 1st St., Napa, CA 94559
Website: ritualcoffee.com/location/napa

The Oxbow Public Market in Napa buzzes yet again, and once you’re caffeinated it’s a one stop shop for everything else that’s delicious (plus books!) Ritual holds court here at a three-sided open format coffee bar at the north end of the Public Market – kind of like Napa’s version of the SF Ferry Building Marketplace.

Le Paris Artisan & Gourmet Cafe

Hours of Operation: Mon. - Thur., 7 a.m. - 2 p.m., Fri. - Sun., 7 a.m. - 4 p.m.
Address: 828 Brown St., Napa, CA 94559
Website: lepariscafe.com

Le Paris Artisan & Gourmet Cafe offers a full line of French pastries, desserts, sandwiches, and coffee handcrafted by foodies. They draw upon a wealth of worldly culinary experiences and references from France, Japan and America in order to bake a unique and memorable product for your taste buds to enjoy.

Deuces Market

Hours of Operation: Mon. - Thur., 7:30 a.m. - 6 p.m., Fri. and Sat., 7:30 a.m. - 6 p.m., Sun., 8 a.m. - 3 p.m.
Address: 1300 First St., Suite 222, Napa, CA 94559
Website: deucesmarket.com

With coffee, pressed juices, foodstuffs, beers and wines, Deuces Market is Napa’s “communal market” designed as a gathering place for locals and visitors alike. Whether you need to get going in the morning, recover from last night, or simply indulge - Deuces has you covered.

Barnhouse Napa Coffeehouse and Pub

Hours of Operation: Mon. - Thur., 7 a.m. - 8 p.m., Fri. and Sat., 7 a.m. - 11 p.m., Sun., 7 a.m. - 6 p.m.
Address: 1004 Clinton St., Napa, CA 94559
Website: barnhousenapa.com

Barnhouse Napa Coffeehouse and Pub offers espresso drinks, teas, sodas, local beers on tap, boutique wines, cocktails, Irish coffees, and Froze’ — plus English sausage rolls & pies, and homemade pastries.

brewed. Napa

Hours of Operation: Daily, 7 a.m. - 7 p.m.
Address: 865 Factory Stores Dr., Napa, CA 94558
Website: brewednapa.com

Craft coffee + delicious cookies + edible cookie dough = an amazing experience. Located brewed. Napa is family-owned and operated with a distinct love born from a mother’s kitchen.

Journey Coffee Co.

Hours of Operation: Daily, 8 a.m. - 2 p.m.
Address: 2770 Old Sonoma Rd., Napa, CA 94558
Website: journeycoffeeco.com/pages/napa-cafe

A gorgeous little cafe with large dog-friendly outdoor seating, Journey Coffee Co.’s Napa location is a perfect retreat at the corner of Old Sonoma Road and Foothill Blvd.

Napastäk

Hours of Operation: Sun. - Thur., 8 a.m. - 7 p.m., Fri. and Sat., 8 a.m. - 8 p.m.
Address: 1240 First St., Napa, CA 94558
Website: napastak.com

In the heart of Downtown Napa, Napastäk offers coffee, wine and artisan goods. The rich menu includes specialty lattes and on-site wine tasting as well.

YOUNTVILLE

The Coop by Hoopes

Hours of Operation: Mon. - Wed., closed; Thur. and Fri., 8 a.m. - 6 p.m.; Sat. and Sun., 8 a.m. - 4 p.m.
Addresses: 6554 Yount St., Yountville, CA 94599
Website: hoopesvineyard.com

Operating out of a charming little snack shack, The Coop by Hoopes offers organic produce and a curated menu blending timeless classics with vibrant seasonal accents. Enjoy your meal with locally roasted coffee too!

ST. HELENA

The Café at Under-Study

Hours of Operation: Daily, 8 a.m. - 4 p.m.
Addresses: 595 St. Helena Hwy., St. Helena, CA 94574
Website: under-study.com

The Café at Under-Study is where the culinary team’s creativity comes to life — a playful yet refined offering of breakfast bites, savory small plates, and signature snacks.

Gillwoods Cafe

Hours of Operation: Sun. - Thur., 7 a.m. - 2 p.m.; Fri. and Sat., 7 a.m. - 3 p.m.
Addresses: 1313 Main St., St. Helena, CA 94574
Website: gillwoods.com

Gillwoods Cafe was created in 1991 by Ed Gill & Gary Woods with the mission to create delicious, honest food. A home for locals and a destination point for tourists, Gillwoods Cafe is a staple of St. Helena’s Main Street.

Station St. Helena

Hours of Operation: Sun., Wed. and Thur., 7 a.m. - 7 p.m.; Mon. and Tues., 7 a.m. - 2:30 p.m.; Fri. and Sat., 7 a.m. - 7:30 p.m.
Addresses: 1153 Main St., St. Helena, CA 94574
Website: stationsh.com

You wouldn’t expect one of the best sources for pizza in Napa Valley to also be a gas station. A cafe by day and a pizzeria by night, the Station contains multitudes. From coffee to smoothies, to baked goods and egg dishes, Station has got everything you need to fuel up in the morning.

CALISTOGA

Calistoga Roastery

Hours of Operation: Mon. - Thur., 6:30 a.m. - noon; Fri. - Sun., 6:30 a.m. - 2 p.m.
Addresses: 1426 Lincoln Ave., Calistoga, CA 94515
Website: calistogaroastery.com

For over 30 years, Calistoga Roastery has been pouring the coffee that wakes up Napa Valley. It’s all about customer service, coffee, and community at Calistoga Roastery.

Sam’s General Store

Hours of Operation: Daily, 7 a.m. - 4 p.m.
Addresses: 109 Wappo Ave., Calistoga, CA 94515
Website: samsgeneral.store

Step into a place where history and modern charm come together in the heart of Napa Valley. Whether you’re savoring a freshly brewed cup of coffee, indulging in our artisan pastries, or exploring unique, hand-picked goods, you’ll find a connection to the rich heritage of the area.

Soul Rebel Coffee

Hours of Operation: Mon. - Fri., 6 a.m. - 4 p.m.; Sat. and Sun., 8 a.m. - 3 p.m.
Addresses: 2450 Foothill Blvd A, Calistoga, CA 94515
Website: facebook.com/soulrebelcoffee

Locally owned organic and fair trade coffee and juice bar. Soul Rebel Coffee strives for quality and efficiency. Their goal is to be as good and as green as possible.

AMERICAN CANYON

Le Paris Artisan & Gourmet Cafe

Hours of Operation: Daily, 7 a.m. - 5 p.m.
Addresses: 3921 Broadway St., American Canyon, CA 94503
Website: lepariscafe.com

Le Paris Artisan & Gourmet Cafe offers a full line of French pastries, desserts, sandwiches, and coffee handcrafted by foodies. They draw upon a wealth of worldly culinary experiences and references from France, Japan and America in order to bake a unique and memorable product for your taste buds to enjoy.

brewed. American Canyon Drive Thru

Hours of Operation: Mon. - Fri., 6:30 a.m. - 6 p.m., Sat. and Sun., 7 a.m. - 6 p.m.
Addresses: 3939 Broadway, American Canyon, CA 94503
Website: brewednapa.com

Craft coffee + delicious cookies + edible cookie dough = an amazing experience. Located in the heart of American Canyon, brewed. Napa is family-owned and operated with a distinct love born from a mother’s kitchen.

County Administration Building
Address: 1195 Third St., Napa, CA 94559
Phone: (707) 253-4540
Website: countyofnapa.org

Napa County Sheriff’s Office
Address: 1535 Airport Blvd., Napa, CA 94558
Phone: (707) 253-4509
Website: countyofnapa.org/1292/Sheriff

Napa County Fire Department
Address: 951 California Blvd., Napa, CA 94559
Phone: (707) 299-1464
Website: countyofnapa.org/3454/Napa-County-Fire-Department

Napa County Library – Main Branch
Address: 580 Coombs St., Napa, CA 94559
Phone: (707) 253-4241
Website: countyofnapa.org/614/Napa-Library

CITY OF NAPA

City Hall
Address: 955 School St., Napa, CA 94559
Phone: (707) 257-9500
Website: cityofnapa.org

PUBLIC SERVICES

EDUCATION

GROCERY STORES

GAS STATIONS

CITY OF AMERICAN CANYON

CITY HALL

Address: 4381 Broadway St. #201, American Canyon, CA 94503
Phone: (707) 647-4360
Website: americancanyon.gov/Home

PUBLIC SERVICES

Police Department: 911 Donaldson Way East, American Canyon, CA 94503; (707) 551-0600
Fire Department: Fire Administration, Station 11, 911 Donaldson Way, American Canyon, CA 94503; (707) 551-0650
Library: 300 Crawford Way, American Canyon, CA 94503; (707) 644-1136

EDUCATIONAL INSTITUTION

Napa Valley Unified School District (NVUSD): 2425 Jefferson St., Napa, CA 94558; (707) 253-3715

GROCERY STORES

Safeway: 103 W American Canyon Road | (707) 649-5150
Walmart Supercenter: 7011 Main St.| (707) 557-4393

GAS STATIONS

Safeway Fuel Station: 105 American Canyon Road | (707) 649-5150
76: 3462 Broadway | (707) 642-6108
Chevron: 401 Napa Junction Road | (707) 557-4712

CITY OF CALISTOGA

CITY HALL

Address: 1232 Washington St., Calistoga, CA 94515
Phone: (707) 942-2805
Website: ci.calistoga.ca.us/Home

PUBLIC SERVICES

Police Department: 1235 Washington St., Calistoga, CA 94515 | (707) 942-2810
Fire: 1113 Washington St., Calistoga, CA 94515 | (707) 942-2840
Library: 1108 Myrtle St., Calistoga, CA 94515 | (707) 942-4833

EDUCATIONAL INSTITUTION

Calistoga Joint Unified School District: 1520 Lake St., Calistoga, CA 94515 | (707) 942-4703 | calistogaschools.org

GROCERY STORE

Cal Mart: 1491 Lincoln Ave. | (707) 942-9686

GAS STATIONS

ARCO: 940 Petrified Forest Road | (707) 942-9152
76: 2303 Jefferson St.| (707) 255-8665

CITY OF ST. HELENA

CITY HALL

Address: 1088 College Ave., St. Helena, CA 94574
Phone: (707) 967-2792
Website: cityofsthelena.gov

PUBLIC SERVICES

Police Department: 1088 College Ave. | (707) 967-2850
Fire Department: 1500 Main St. | (707) 967-2880
Library: 1492 Library Lane | (707) 963-5244

EDUCATIONAL INSTITUTION

St. Helena Unified School District: 465 Main St. | (707) 967-2708 | sthelenaunified.org

TOWN OF YOUNTVILLE

TOWN HALL

Address: 6550 Yount St., Yountville, CA 94599
Phone: (707) 944-8851
Website: townofyountville.com

PUBLIC SERVICES

Sheriff’s Department: 1950 Mulberry St. | (707) 944-9228
Fire Department: 7401 Solano Ave. | (707) 963-4112
Library: 6516 Washington St. | (707) 944-1888

EDUCATION

Napa Valley Unified School District (NVUSD): 2425 Jefferson St., Napa, CA 94558; (707) 253-3715

GROCERY STORE

Ranch Market Too!: 6498 Washington St. | (707) 944-2662

GAS STATION

Honor Market: 6795 Washington St. | (707) 944-8165

It is one of those places that almost doesn’t seem real.

The cypress trees look curated. The deer wander around like they’re on payroll. The Pacific crashes against rocky cliffs with such cinematic precision that you half expect a soundtrack to swell somewhere in the distance. Even the fog feels expensive.

Pebble Beach is technically not a city. It’s an unincorporated community of roughly 5,000 residents, though “community” perhaps undersells things a bit. In practice, it functions more like a highly polished private kingdom, complete with guarded entrances, sprawling estates, and roads that seem designed equally for luxury vehicles and dramatic introspection.

There are five gates into Pebble Beach. Residents and resort guests breeze through with a nod, while day-trippers fork over $12.50 to access the famed 17-Mile Drive — one of the most scenic toll roads in America and perhaps the only one where paying admission somehow feels reasonable.

You quickly realize this is not a place built for crowds. There are very few sidewalks. Few businesses. Little commercial clutter of any kind. Nearly everything of significance is owned, operated or influenced by Pebble Beach Company, which has carefully maintained the area’s reputation for understated exclusivity for more than a century.

And yet, despite all the wealth and prestige, Pebble Beach never quite tips into gaudy territory. It’s luxurious, yes, but in that old-money, whisper-don't-shout sort of way. Nobody here seems interested in proving anything. The ocean already did that.

Of course, for many visitors, Pebble Beach begins and ends with golf.

Even non-golfers know the name. Golf fans speak of AT&T Pebble Beach Pro-Am the way wine lovers speak about first-growth Bordeaux. The legendary Pebble Beach Golf Links has hosted multiple U.S. Opens and remains one of the most famous public courses in the world. Watching professionals somehow land approach shots on greens perched against cliffs above the Pacific has become part of the American sports calendar.

For serious golfers, playing Pebble Beach is less a recreational activity and more a pilgrimage.

It is also, to put it mildly, expensive.

By the time you factor in greens fees, cart rentals and the possibility of a caddie — yes, of course there are caddies — a round can approach $1,000. Tee times are highly coveted and often reserved for guests staying at one of the resort properties, where rooms can easily exceed $1,500 per night.

But life, occasionally, is not about prudent budgeting.

Sometimes it feels good to make an irresponsible decision in an exceptionally beautiful place. Pebble Beach is tailor-made for that kind of logic.

And if money truly is no object, there may be no better place to stay than Casa Palmero.

Describing Casa Palmero as a hotel feels technically correct but emotionally inaccurate. It operates more like the estate home of a very wealthy friend who quietly instructed the staff to make sure you never experience even mild inconvenience.

The property itself is Mediterranean-inspired, intimate and tucked away from the larger resort bustle. The moment you arrive, somebody knows your name. Your bags disappear. A staff member escorts you around the grounds, pointing out amenities, dining options and various things you apparently now deserve simply by being there.

There is no traditional front desk check-in process in the usual sense. Instead, they hand you your keys during the tour, as if you’re being welcomed into a private residence rather than completing a commercial transaction. It’s a subtle touch, but an effective one.

And then there are the amenities.

Each evening at 5 p.m., guests are invited to a cocktail reception that includes wine, charcuterie and enough upscale appetizers to make dinner feel optional. One night might feature crab legs. Another might involve delicately assembled hors d’oeuvres whose ingredients you cannot fully identify but enthusiastically consume anyway.

At 8 p.m., there’s a nightcap service with desserts.

Because apparently adulthood can include dessert service if you make sufficiently questionable financial choices.

Mornings are equally indulgent. Guests can have a continental breakfast delivered directly to their room: pastries, fresh juices, coffee and fruit appearing quietly at the door while the marine layer hangs over the Monterey Peninsula outside.

Many rooms include fireplaces — less for necessity than atmosphere, though the chilly coastal mornings certainly help justify them. Some suites also include private outdoor hot tubs, which create the deeply satisfying experience of sitting in steaming water while wrapped in cold ocean air and contemplating whether you should simply abandon normal life altogether.

One of the best parts of staying at Casa Palmero is that you barely need your car. Dining options at The Lodge at Pebble Beach are just down the road, connected by paths and resort transportation. If you want to venture into Carmel for shopping or lunch, the resort will drive you there and back in a private car.

Not an Uber. Not a shuttle.

A private car.

Which, after about 24 hours in Pebble Beach, begins to feel oddly normal.

A stay also includes access to the famed Beach & Tennis Club, home to what may genuinely be one of the prettiest gyms in North America. Imagine attempting cardio while staring out over the Pacific Ocean and the rugged coastline of the Monterey Peninsula. It’s difficult to maintain proper workout intensity when you’re constantly distracted by scenery that belongs on postcards.

The fitness center includes classes, pools, spas, and immaculate locker rooms stocked with enough luxury toiletries to briefly convince you that maybe you are, in fact, the kind of person who uses eucalyptus-infused moisturizer after a rowing class.

Pebble Beach, ultimately, is not really about practicality. Nobody goes there seeking value. You go because certain places retain the power to feel mythic, even in an age when nearly every destination has been over-photographed and over-shared online.

Pebble Beach still feels a bit removed from ordinary life.

The coastline is staggering. The service borders on absurdly attentive. The golf carries near-religious significance for devotees. And the entire experience walks that fine line between elegance and parody in a way that somehow works perfectly.

It is excessive. It is beautiful. It is undeniably memorable.

And somewhere around sunset, watching waves crash against the rocks beneath twisted cypress trees while a staff member asks about a refill, you begin to understand why people keep coming back.

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."