Comfort reigns at this understated-yet-modern eatery. Executive chef and owner Eduardo Martinez spruces up American classics such as crab Louis, made with local Dungeness crab, and fried chicken served with jalapeño corn bread. Sunday brunch is popular, with locals frequently lining up outside the door. For the most relaxed experience, stroll in at lunchtime midweek and linger over local wine from the extensive list.
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