Few taste sensations surpass the combination of a sizzling steak and a Napa Valley red, a union that the chef and sommeliers here celebrate with a reverence bordering on obsession. Beef from carefully selected local and international purveyors is the star—especially the rib eye for two—but chef Stephen Rogers also prepares pork chops and free-range chicken and veal on his cherry-and-almond-wood-fired grill and rotisserie. The cellar holds thousands of wines; if you recall having a great steak with a 1985 Mayacamas Mt. Veeder Cab, you'll be able to re-create, and perhaps exceed, the original event. The kitchen's attention to detail is matched by the efforts at the bar, whose tenders know their way around both rad and trad cocktails.
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