This way to your FEBRUARY SERVES IT UP AS NAPA VALLEY RESTAURANT MONTH Napa Valley Resta urant Month has moved to February this year because many of the Valley’s finest eateries close for a portion of January. And because of that, this year offers an incredible selection of special culinary offerings that reflect the season and happen just once a year. Get out there and sip, sup, and savor the Napa Valley’s finest cuisine and wines throughout February. The Napa Valley has more Michelin-star-rated restaurants per capita than any other wine region in the world. There is no better place to uncover a plethora of flavors, setting your taste buds on a delectable adventure through the valley’s amazing restaurants. February is also the middle of Napa Valley Cabernet Season, and Restaurant Month is one of the most wonderful times to be in the Napa Valley, as we know, when the fireplace supplants the pool as the must-have amenity. Late winter in the valley can mean crisp, sunny days with cool, pleasant evenings, a seat by the fire and a bottle of extraordinary Napa Valley wine paired with slow-cooked braises, lively sauces and warm conversation. Whether craving truffles or tenderloin, oxtail or olive oil, rare ahi or 30 www.nAPAVA L L E Y L I F E magaz ine. c o m roasted beets, with dozens of celebrated restaurants participating throughout the valley, there is certain to be something to delight the inner culinary adventurer. With set-price menus for lunch and dinner and optional Napa Valley wine elements, you’ll have even more opportunities to indulge and discover throughout February. Napa Valley Restaurant Month offers are available from the Carneros to Calistoga, featuring casual dining to Michelin-starred restaurants. Offers include a 2-course prix fixe lunch at Michelin-starred Auberge du Soleil in Rutherford, a 2-course lunch at Lucy at Bardessono in Yountville, a “freshly foraged” 4-course dinner at the Conservatory Restaurant at the Culinary Institute of America at Greystone in St. Helena, a choice between a 2-course lunch or a 3-course dinner at Tarla in downtown Napa, a choice between a 2-course lunch and 3-course dinner at the Grill at Meadowood resort in St. Helena, mid-week nightly specials at Michelin-starred Solbar in Calistoga, a 4-course Dinner Tasting Menu at Lulu’s Kitchen at 1313 Main in downtown Napa, a 3-course dinner at The Boon Fly Café at the Carneros Inn, a selection of late night “Dine & Drink” specials at Thomas Keller’s Bouchon Bistro in Yountville, and many more offers to choose from. Dining options often include optional wine pairings for a perfect marriage of wine and food that can only be found in the Napa Valley. To top it off, Napa Valley’s gracious hoteliers and cozy B&Bs have made it easier to stay a little longer for even more legendary foodie experiences with “dine-and-stay” lodging packages, offering comfort and pampering after a day exploring the valley’s culinary treats. If there’s one month to splurge on the finest cuisine and wine in the world, it’s definitely February, during Napa Valley Restaurant Month! For more information on Napa Valley Restaurant Month, please visit http://www.visitnapavalley.com. Table
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