143 Best Restaurants in Napa and Sonoma, California

Spouses Andzia and Jenay Hofftin opened this organic restaurant, retail and wine shop, and community gathering spot inside Occidental's oldest building (1872). The "farm-fresh comfort food" menu encompasses everything from egg sandwiches and a yogurt and grain-free-granola parfait for breakfast to vegan bowls and pork melts for lunch and (three days a week) early dinner until 7.

A vaulted wood-beamed ceiling and paper-topped tables set the scene for romance at this softly lit French bistro inside an 1890s boathouse. Look for clever variations on classic dishes such as croque monsieur (grilled Parisian ham and Gruyère) and salade niçoise for lunch, with veal sweetbreads, cassoulet, beef bourguignon, and, in season, steamed mussels for dinner.

Even before charting on Esquire's list of 2022's best new restaurants, the intimate, bungalowlike establishment of New York City transplant Joshua Smookler (formerly chef at his own Mu Ramen and Thomas Keller's Per Se) was already drawing a crowd for its mash-up of Basque, Jewish, and Korean cuisines. Smookler, whose wife, Heidy He, runs the front of the house, consistently delights with idiosyncratic flavor combinations in dishes like feather-cut ibérico pork, lobster in XO sauce, grilled whole turbot, and dry-aged rib eye.

Not one to rest on her laurels, the creative director of this urban-rustic restaurant responded to winning a prestigious fine-dining award by welcoming a new chef, mixologist, and wine lead, all with impressive credentials themselves. The worth-the-splurge cuisine, hinging on hyperfresh local ingredients from superstar purveyors, comes off even more intricate than before in dishes that might include kanpachi crudo or goat-cheese croquette apps or a smoked pork chop with Japanese sweet potato entrée.

Giovanni Scala opened this boisterous roadhouse restaurant in the mid-1990s, and it's still a hangout of Napans who appreciate its Cal-Italian bistro cuisine, prepared with flair by Scott Warner, Scala's executive chef and partner. Warner augments the greatest-hits lineup—fritto misto (deep-fried calamari, onions, fennel, and rock shrimp), spinach ravioli with lemon-cream or tomato sauce, slow-braised lamb shank, and wood-fired pizzas—with daily specials based on seasonal ingredients. 

Escargots, cassoulet, steak au poivre (pepper steak), and other French classics are prepared with precision inside this tan-brick country bistro whose flower-filled window boxes, extra-wide shutters, and red-and-white-striped awning hint at the old-world flair and joie de vivre that infuse the place. Regulars often start with the rich tomato soup in a flaky puff pastry before proceeding to sole meunière or coq au vin, completing the French sojourn with crème brûlée au chocolat or another authentic dessert.

A casual storefront restaurant on Guerneville's main drag, boon eat+drink has a menu built around salads, smallish shareable plates, and entrées that might include a vegan bowl, chili-braised pork shoulder, and local cod with shiitakes. Like many of chef-owner Crista Luedtke's dishes, the signature polenta lasagna—creamy ricotta salata cheese and polenta served on greens sautéed in garlic, all of it floating upon a spicy marinara sauce—deviates significantly from the lasagna norm but succeeds on its own merits.

The team that created The French Laundry is also behind this place, where everything—the zinc-topped bar, antique sconces, suave waitstaff, and traditional French onion soup—could have come straight from a Parisian bistro. Pan-seared flat iron steak with caramelized shallots and mussels steamed with white wine, saffron, and Dijon mustard—both served with crispy, addictive fries—are among the perfectly executed entrées.

In a postage-stamp-size open kitchen (the dining room, its white walls adorned with contemporary art, is nearly as compact), chef Jeffrey Lloyd turns out understated, sophisticated fare emphasizing seasonably available local ingredients. Meats, pastas, and seafood get deluxe treatment without fuss or fanfare—and the daily risotto special is always worth trying.

Cookbook author and Iron Chef judge Domenica Catelli returned home to revive her family's American-Italian restaurant, a Geyserville fixture. Contemporary abstract paintings, reclaimed-wood furnishings, and muted gray and chocolate-brown walls signal the changing times, but you'll find good-lovin' echoes of traditional cuisine in the sturdy meat sauce that accompanies the signature lasagna paper-thin noodles and ricotta-and-herb-cheese filling.

A participant in the Slow Food movement, Central Market serves creative, upscale Cal-Mediterranean dishes—many of whose ingredients come from the restaurant's organic farm—in a century-old building with an exposed brick wall and an open kitchen. The menu, which changes daily depending on chef Tony Najiola's inspiration and what's ripe and ready, might include spicy duck wings as a starter, a slow-roasted-beets salad, pizzas, stews, two or three pasta dishes, and wood-grilled fish and meat.

A curved marble bar spotlit by contemporary art-glass pendants adds a touch of style to this downtown restaurant whose northern Italian cuisine pleases with understated sophistication. Mussels with house-made sausage in a spicy tomato broth, chopped salad with pancetta and pecorino, and the daily changing risotto are among the dishes regulars revere.

From pintxos and paellas to Iberian cheeses and fish à la plancha (flat-grilled), the chefs at this Wine Country offspring of Michael Chiarello's successful San Francisco restaurant Coqueta reimagine Spanish classics with a 21st-century farm-to-table sensibility. The frenetic pace in the flame-happy open kitchen, inside Yountville's redbrick former railroad depot, keeps the mood lively in the relatively small dining space, with the vibe on the patio out back even more so.

A decade after his beloved, same-named Healdsburg restaurant closed, celebrity chef Douglas Keane of Top Chef Masters and other fame reopened a "2.0" version inside an 8,000-square-foot steel, glass, and concrete structure set in an Alexander Valley vineyard. Keane bills his prix-fixe culinary experience as a "dining journey," with guests (couples'-rate only; single diners charged double) changing rooms a few times for multiple internationally inspired courses based on hyper-seasonal mostly Northern California ingredients.

Inside a former residence that received a high-design makeover down to its open-air patio, this restaurant began as an exclusive perk for Stone Edge Farm Estate's wine-club members; though now open to all, it still flies under the radar. Prix-fixe meals built around organically grown ingredients from the winery's nearby farm might include an appetizer like tuna adorned with crispy shallots, kumquats, and cashews followed by a salad of picked-the-same-day greens and a sensitively spiced fish, meat, or vegetarian entrée.

In a high-ceilinged former barn with plenty of outside seating, Farmstead revolves around an open kitchen whose chefs prepare meals with grass-fed beef and lamb, fruits and vegetables, and eggs, olive oil, wine, honey, and other ingredients from nearby Long Meadow Ranch. Entrées might include wood-grilled trout with fennel and bacon-mustard vinaigrette; caramelized beets with goat cheese and chimichurri; or a wood-grilled heritage pork chop with jalapeño grits.

The mixologists at this verdant "bar-focused restaurant" whip up creative "garden-to-glass" cocktails meant for pairing with neo-comfort food whose ingredients, especially the produce, are primarily cultivated in west Sonoma County. "Umami bomb" mushrooms with sticky rice and the tofu with turmeric and peanut velouté entice vegans and vegetarians at dinner, but with lamb sausage, roasted chicken, a smash burger, and pan-seared fish, there's plenty for meat eaters, too.

Gung-ho Culinary Institute of America students in their final semester run this excellent if unheralded restaurant in a historic stone structure. A solid value, the three- or four-course prix-fixe meals—oft-changing, nicely plated dishes—emphasize local ingredients, some so local they're grown on-site or nearby.

Chef Ari Weiswasser honed his craft at The French Laundry, Daniel, and other bastions of culinary finesse, but his Sonoma Valley outpost revolves around haute-rustic cuisine, much of it emerging from a wood-fired oven. In 2022, Weiswasser turned the day-to-day reins over to a new chef de cuisine, but the mainstay crisp-crusted, richly sauced Margherita and other pizzas continue to thrive in the oven's torrid heat, as do tender whole fish entrées and vegetables roasted in small iron skillets.

Shortly after graduating from a local college's culinary program, chef Carlos Mojica opened this warmly lit Latin American–Caribbean restaurant with a handful of tables inside and out. Loyalists pine for enchiladas with salsa verde and pupusas (corn tortillas stuffed with cheese and pork or vegetables), a prelude to signature entrées like pescado en salsa con coco (fish in sweet coconut) and Caribbean-style paella suffused with smoky-garlicky tomato broth.

Pizza and pastries are the specialties of this tiny restaurant whose owner-chefs, Jim and Michele Wimborough, forsook their fancy big-city gigs for the pleasures of small-town living. Jim's mushroom pizza, adorned with feta, mozzarella, and truffle oil, and the pie with sausage and egg are among the headliners, with Michele's chocolate pot de crème among the enticements for dessert.

Asian tapestries, Nepalese tunes, images of precipitous peaks, and the fragrant scent of curries transport patrons of this storefront restaurant to the Himalayas, at least for an hour. Locals enamored of the flavorful cuisine and solicitous service often pack the place for dinner, served indoors and on the adjoining patio.

From the limestone floor to the cedar walls and cypress tabletops, most of the materials used to build this downtown Napa restaurant specializing in seasonally changing multicourse kaiseki meals were imported from Japan, as was the ceramic dinnerware. Delicate preparations of eel, abalone, bluefin tuna, and slow-roasted Wagyu tenderloin are typical of the offerings on the prix-fixe menu, which also includes impeccably fresh, artistically presented sashimi and sushi courses.

The chefs behind this open-kitchen storefront eatery have mastered the art of fusing northern Thai and Northern California techniques without sacrificing authenticity. Hits such as whole fried chili-pepper fish, green papaya salad, and spicy and sour seafood curry captivate even before the first bite with their fragrant aromas, colorful presentation, and obviously fresh locally cultivated ingredients.

Todd Humphries has overseen swank haute-cuisine kitchens in Manhattan, San Francisco, and the Napa Valley, but he focuses on multicultural comfort plates at his high-ceilinged industrial-contemporary restaurant downtown. The signature dishes include a silky cream of mushroom soup, flatbreads, pho, Thai fisherman's stew, duck banh mi sandwiches (go for the voluptuous duck jus add-on), and sweet, spicy, and succulent chicken wings among many other crowd-pleasers that keep this place hopping even in the off-season.

Chef Ken Frank's La Toque is the complete package: his French-inspired cuisine, served in a formal dining space, is complemented by a wine lineup that consistently earns the restaurant a coveted Wine Spectator Grand Award. Ingredients appearing on the à la carte and prix-fixe tasting menus often include caviar, Alaskan halibut, Wagyu beef, and rich cheeses in dishes prepared and seasoned to pair with wines jointly chosen by the chefs and master sommelier.

Born in the Azores and raised in Sonoma, chef-owner Manuel Azevedo serves cuisine inspired by his native Portugal in this warmly decorated spot with a heated patio out front. The wood-oven whole-roasted fish is always worth trying, and there are usually boldly flavored pork dishes, along with a casserole, pot roast, stew, salted cod, and other hearty fare.

A vintage-style neon sign outside this bungalow restaurant announces "Great Food," and the chefs deliver with well-plated dishes served in two buildings, one a Craftsman gem, or on street-side patios that are especially festive during weekend brunch. The offerings at women-owned and  -run Lovina change often, but a recent menu's roasted Cornish hen, lobster and prawn risotto, and seared wild halibut with gnocchi and wild mushrooms are typical of the imaginative cuisine.

Northern Thailand–born chef-owner Lalita Souksamlane decorated her Wine Country restaurant with the same upscale flair—Thai wall ornaments, ornate wallpaper, cushy leatherette chairs, quartz tables adorned with roses—as her longtime San Francisco flagship. Beyond the aesthetic pleasure the decor provides, it also signals that in their delicacy and finesse her aromatic, flavorful entrées (some garnished with orchids) are on a par with similarly bedecked fine-dining establishments.

A longtime member of the United States Pizza Team, chef-owner Leah Scurto has won national and international 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 a few other items—in a minimally decorated strip-mall storefront with a spacious entryway patio.