I would highly recommend Michael Chiarello’s new restaurant in Napa. The atmosphere is all about ‘having fun’, I think a gimmick they are pushing to compete with French Laundry and Bouchon across the street. It worked for us! We felt the food was delicious and reasonably priced. We had apps, a bottle of wine and even ended with limoncello for far less than we ever would in NYC.

Standouts: House cured Prosciutto served with parmesan zeppole and dipped in Lambrusco!, Chitara cut Pasta with White Shrimp, Rack of Lamb, and Adriatic Seafood Brodetto

Biggest Standout: Chef Michael not only stopped by our table to say hello, but actually engaged in a lengthy conversation about where we’d eaten on our trip and asked questions about Michael Mina’s new place RN74 since he’d not been there yet!

MENU:

Ziata Pino Noir (Napa Valley) $57.

ANTIPASTI:

Burrata Creamy mozzarella burrata with artichoke two ways, lemon braised and crispy $14.

Organic Prosciutto “house cured”, pasta fritta, Lambrusco $10.

PASTE:

House-made egg pappardelle with veal, pork & porcini mushroom Bolognese, rosemary & parmigiano-reggiano $13.

Spaghetti alla Chitarra with White Gulf Prawns imported Chitarra cut spaghetti, head-on prawns, tomato-fennel broth with basil and tarragon $10.

SECONDI:

Adriatic Seafood Brodetto monkfish, mussels, rock cod & fresh Monterey calamari, forno-confit tomato broth, olive oil-crouton, paprika-saffron rouille $27.

Goats Milk Braised Lamb Shank ancient grain polenta, roasted heirloom carrots, orange – rosemary gremolata $33.

AFTER DINNER:

Limoncello $9.

http://www.botteganapavalley.com/index.html
6525 Washington St. @ V Marketplace – Napa, CA