The interior reflects the food: celebrating both the rustic and the refined. Olive greens, chocolate browns and deep reds create a warm palette. Design elements include distressed leathers in butter, Venetian plaster, imported Murano glass chandeliers and Donghia fabric. Keith and I had our last dinner in Napa here, and had an enjoyable cozy evening.
To start, we ordered the Hamachi Crudo served on a huge bar of pink salt. Though fresh, the serving size was too small. I thought the presentation was pretty, but we've had slightly better at some Japanese restaurants. Perhaps it was not the best choice to order at this Italian restaurant, yet we still enjoyed it.
A better representation of Chef Chiarello's wheel house was the Ricotta Gnocchi della Nonna. Incredibly decadent ricotta "pillows" were topped with old hen salsa di pomodoro and pecorino. The gnocchi melted in my mouth and the sauce was so complex. This dish was both hearty and light. I could have had an entire bowlful. It was one of the most memorable dishes of everything we ate while in Napa.
For my main dish, I was enticed by the seafood offering of Frutti di Mare in Acqua Pazza. Roasted black cod, Gulf prawns, savory clams, Monterey calamari and mussels were stewed in a white wine tomato broth topped with saffron aioli. I happily dunked my piece of buttery toast in the savory broth. The calamari and cod pieces were my favorite.
Keith enjoyed the Costolette Brasate e Affumicate - smoked and braised shortribs with grilled Treviso smokey jus and polenta-speck polpette. The meat was super tender and the little polenta "balls" were a nice spin to the typical starch side.
Total Rating: 4.45
Food: 5, Price: 4, Service: 3, Ambience: 3.5, Accessibility: 5
What I ate:
Hamachi Crudo
♥Ricotta Gnocchi della Nonna♥
ricotta "pillows" with old hen salsa di pomodoro and pecorino
♥Frutti di Mare in Acqua Pazza♥
roasted black cod, Gulf prawns, savory clams, Monterey calamari and mussels
in white wine tomato broth, saffron aioli
Zeppole a la crema
ricotta cream filled doughnuts
with tutti frutti confiture
Costolette Brasate e Affumicate
smoked and braised shortribs with grilled Treviso smokey jus, polenta-speck polpette
smoked and braised shortribs with grilled Treviso smokey jus, polenta-speck polpette