Must-try Napa Restaurants that Fly Below the Radar

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By Madeline Blasberg

As a kind of culinary mecca, Napa is home to some of the country's finest fare and culinary talents. For tourists traveling through wine country with only a few days - and meals - to spare, the choice of where to eat can make for a high-pressure decision. Here are five restaurant recommendations for eateries whose scrumptious menus haven't yet caught the
attention of mainstream crowds. 

Zuzuzu_shot40097_copy.jpgZu
This Spanish-style tapas restaurant introduces the lively flavors of Spain and the South America to Napa's Main Street. The menu is replete with hot and cold small plates, paella, wine by the glass, and house-made sangria.
Zuzu's authentic spice, warm atmosphere, and charismatic wait staff cause tables to fill up as early as 6 p.m. Menu favorites include grilled squash blossoms with pepitas, black paella with squid ink, and flat iron steak topped off by chimichurri. The house doesn't receive reservations, so if you arrive during prime time prepare to saunter up to the wine bar and wait for a table to become available.

829 Main Street Napa, CA 94559
(707) 224-8555

Recipe featured in Food Fanatics Magazine
Executive Chef Jeffrey Jake
Silverado Resort and Spa, Napa, Calif.

Scallops are a hit among Napa Valley vacationers dining at Silverado Resort and Spa in Napa, Calif. "The thing about scallops is they are both salty and sweet," says Executive Chef Jeffrey Jake, who often serves scallops at the Royal Oak, the property's steak and seafood restaurant. "Those are two things that attract it to a large base of people."

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RECIPES: Cool Summertime Cocktails

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Celebrate summer with a something new and refreshing in your glass! Whether relaxing by the pool, noshing on some bbq or enjoying a quiet (or not-so-quiet!) get-together with your besties, finding the right refreshment is, in our opinion, very important! 

Looking for something fruity or sparkly? Try the White Peach Sangria with Markham Muscato or perhaps you prefer sipping something with a little more kick.  Then you may want to try the Burning Shrub Cocktail; Shrub cocktails are all the rage these days!

Whatever your mood, craving or occasion, just click below to find the drink that fits!


Check out our Pinterest Page for more Wine Cocktail & Drink Recipes

4th of July at Spoonbar Restaurant in Healdsburg, CA

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Spoonbar Restaurant ~ 219 Healdsburg Ave, Healdsburg, CA 95448 ~ 
707.433.7222 ~ spoonbar.com

Stop by Spoonbar in Healdsburg this 4th of July to celebrate life, liberty and the American picnic! Enjoy the day with family, friends and community while grooving to the sounds of the Easy Leaves Duo. Chef Louis Maldonado, recent 2014 Top Chef Finalist and Last Chance Kitchen Winner, is bringing you a family-style menu fit for the 4th festivities. We've got cocktails to match, too!  (Space is limited, so make sure to reserve your spot - call us or see more details online; $47pp)

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The menu offering will be served family-style. Guests will start off with a generous First course consisting of Scallion biscuits + honey, Iceberg chop salad, with avocado, goddess dressing, hen egg, bacon, tomatoes, pickled onions + cucumber, as well as a side of Charred corn with aioli, lime, chili + popcorn.

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Bar Manager, Tara Heffernon, has put together a cocktail offering that is reminiscent of days with grass stained jeans and campfires. The House Fireball will warm your belly with Weller 7 Year Bourbon, cinnamon syrup + red jalapeño shrub (learn how to make your own jalapeno shrub here) Looking for something more mellow? Try The Field of Dreams - we built it so you'd come - with New Amsterdam Vodka, midori, honeydew melon, lime + genepy. If you'd really like to take a trip, go for The PB and J. For those of you who preferred Mom to cut the crust, we're sure this will take the edge off. This adult version consists of Mixed Nut Infused Brandy, frangelico, raspberry liqueur + bitters

spoonbarCocktails.jpg
We'll be opening up ALL of our doors so you can enjoy the summer breeze while you listen to the sounds of The Easy Leaves Duo. They'll be supplying country folk tunes to set the tone. Their Americana sound will be vibrating from guitar and upright bass--trap kit and pedal steel, "the whipped cream  and cherry". Feel free to get up and get down! 


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The Second Course will be classic picnic fare with Beef sliders, white bread rolls + flavor marmalade. And what is a picnic without some ribs and chicken? Chef Louis will be sending out Smoked Pork Riblets with BBQ sauce and Fried Chicken Legs, with Aleppo chili. Luckily, you won't have to worry about bringing potato salad, because we're serving it up Spoonbar style with grain mustard, shallots + herbs. To round out the mid-course, there will be Shelling beans cooked in smoked tomato + onion with corn meal crumbs.

Cool things down for the Third Course with fresh chilled berries, assorted popsicles + stone fruit cobbler! Then sit back, relax and we'll take care of the clean-up. Raise a glass in honor of life, liberty and the pursuit of savory fare + specialty cocktail! 

July 4, 2014. 5-10pm. $47pp Space is limited, so make sure to reserve your spot! For more info on Spoonbar, visit our site http://spoonbar.com, or follow us on Facebook, Twitter + Instagram!

RECIPE: White Peach Sangria with Markham Muscato

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It's summertime! Cool down with a refreshing wine cocktail! The Markham Vineyards Muscato transforms fresh, ripe peaches into a delicious and refreshing white peach sangria - perfect for poolside sipping or taking the bite out of spicy Asian food. Look like a professional mixologist in front of your friends with this easy cocktail recipe.

recipe_MarkhamVineyards_whitePeachSangria.jpgDeal Alert! - Enjoy a 25% discount (30% for our Heritage Club members) on their Muscato through October 31st. At $14-$16 per bottle, go ahead and buy a case to last you through the Fall!

White Peach Sangria - adapted from Chow.com
  • 1 (750-millliter) bottle Muscato
  • 1 cup peach nectar
  • 3/4 cup peach liqueur
  • 1/2 cup freshly squeezed lemon juice
  • 2 white peaches, pitted and sliced, plus more for garnish (optional)
  • 1 lemon, cut into half wheels, plus more for garnish (optional)
  • Ice, for serving
Combine all of the ingredients in a 2-quart pitcher or punch bowl and stir gently. Cover and refrigerate at least 4 hours. Serve over ice and garnish with fresh peach and lemon slices, if desired.

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