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Farm-to-table Modern American cuisine is the prevalent style in the Napa Valley and Sonoma County, but this encompasses both the delicate preparations of Yountville’s Thomas Keller, whose restaurants include The French Laundry, and the upscale comfort food served throughout the Wine Country. The quality (and hype) often means high prices, but you can find appealing, inexpensive eateries, especially in Napa, Calistoga, Sonoma, and Santa Rosa.
Chef-owner Leah Scurto has won awards for creations like the Mush-a-Roni (pepperoni, cremini), the Nico (olive oil, mozzarella, roasted garlic, Parmesan), and the spicy Old Grey Beard (two kinds of cheese, sausage, Calabrian peppers, honey, orange zest). She serves her pies—plus salads, calzones, meatballs, and other items—in a minimally decorated strip-mall storefront with a spacious entryway patio.
The chefs at this casual-contemporary, wide-windowed restaurant in downtown Forestville prepare two types of pizzas—thicker pies cooked in a wood-fired oven and thinner ones with cold-fermented dough baked in an electric oven. Tapas, meatballs, salads like the seasonal burrata-and-beets, and other small plates are among the non-pizza alternatives.
Crisp, thin-crust Neapolitan-style pizzas—among them the unusual Positano, with sautéed shrimp, crescenza cheese, and fried lemons—are the specialties of this family-friendly offshoot of the famous, now departed, Tra Vigne restaurant. Hand-pulled mozzarella and a few other Tra Vigne favorites are on the menu, along with salads, pizzas, and pasta dishes.
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