Concierge.com's insider take:
Revamped in 2006, the Restaurant at Meadowood is the new benchmark for culinary excellence. The menu plays off the seasons. In summer, you might find an English-pea gazpacho with fennel ice, squab-and-lobster salad served warm with melted Savoy spinach, or grass-fed beef with avocado mousseline and smoked-grape gastrique; many dishes include vegetables and olives grown right on the property. The high-ceilinged room is simply adorned with whitewashed beadboard walls, oversize tables with lots of elbow room, two-toned textured linens, and big windows with views of the surrounding hills. The culinary craftsmanship is spot-on: Order quail, and it comes completely deboned—no small feat with these tiny birds. The sommelier is one of the best in the business; his California-heavy list includes many mid-price vintages and a whopping 30 pages of cabernets. If you're a serious foodie, put this restaurant at the top of your list.
Open Mondays through Saturdays 5:30 to 10 pm.
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