1425 First Street
Napa, CA 94559

(707) 252-1022

Sunday – Thursday: 5:30 – Close
Friday & Saturday: 5:30 – 10:00

Saturday & Sunday: 10:00 – 3:00

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Mushroom Dinners next week!

Next week we’ll be celebrating the wild seasonal bounty of mushrooms with a menu dedicated to the huge variety of forms and flavors that we enjoy each year. The mushroom dinner menu will run from Tuesday, February 16th – Saturday, February 20th, so come join us for the best of what the season has to offer! Enjoy dishes like:

Whole Roasted Maitake with Green Lentils, Mushroom Sugo, and Arugula

Funghi Flatbread with Roasted Chestnut Mushrooms, Taleggio, Garlic, and Thyme

Italian Butter Beans with Sunchoke Chips, Mustard Greens,
and Local Hedgehog Mushrooms a la Greque

Reservations are available now!




SF Beer Week Preview Tasting by Tannery Bend Beerworks at Oenotri


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Curing Meat at Home

We recently shared a Dry Cured Pancetta recipe with the members of our Goccino Wine Club and wanted to provide some general safety tips to help them get started in curing their own meats at home. We were going to write something ourselves, but then came across this post by Matt Wright of WRIGHTFOOD and decided we couldn’t do any better! For those of you interested in curing your own meat at home his whole site is a great starting point and of course you can always come by the restaurant to talk with us about (and enjoy) the meats we’re curing all the time.