recognized celebrities in sports and entertainment. He has spent his life doing what he loves, and his passion is evident. As a lifelong student of his craft, Powell’s greatest accomplishment is the ability to make people happy by sharing what he loves—in the kitchen, dining room and community. Earlier this year, Topal and Yildirim and a silent partner procured the space next door when it became available, and expanded their current location. Keeping the intimate setting of the original Tarla, a walk-through was created for overflow or to allow for private parties or larger groups. They also hold their sought-after Winemaker Dinners the second Monday of every month. “The extra space gives us a lot of flexibility to be able to tailor to our customers’ needs,” said Topal. “During the holidays we want our customers to bring their extended families in and celebrate with us. They can enjoy the family and we do all the work. Chef Michael can even customize a menu. Our private room accommodates forty-eight for a formal dinner, and for a social soiree we can accommodate sixty guests.” Another new addition for Tarla: they have expanded their wine and beer bar to a full bar under the direction of bartender Jim Foster. Foster, who came to visit Napa for three months five years 18 www.nAPAVA L L E Y L I F Emagaz ine.com ago, also joined the staff this past year. His spunky cynical humor keeps the bar alive and revitalizing. Besides an extensive wine list, Foster said he likes to bring back old favorites with a twist. “Everyone likes to revisit history. Here we do it in alcohol,” smiles Foster. “Right now we have the Blue Hawaiian that was big in the ’50s and late ’80s with our own interpretation. We also don’t get too fancy. We provide our customers with quality drinks that can be made quickly.” Don’t forget to try their Moscow Mule in a copper mug—yum! Opening by the end of the year will be Topal and Yildirim’s second restaurant in Downtown Napa, at Second and Main. After a naming contest, the community named the new location Napkins. It will feature American cuisine with a global influence—seasonal farm fresh dishes. Napkins’ focus will be attracting locals and tourists with exquisite cocktails, happy hours and a late night menu. All corkage fees will be donated to local charities and only collected on Friday and Saturday. Chef Powell will oversee both restaurants. St. Helena native Adam White has been hired as General Manager of both locations. Stay tuned for more on Napkins in the next issue. Tarla Mediterranean Grill, 1480 First Street, Napa. 707.255.5599, tarlagrill.com continued from previous page Beef Doner on Pita (Gyro)
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