About

Oenotri serves southern-Italian cuisine in the heart of the famed Napa Valley wine country, with a daily-changing menu of rustic dishes built around the freshest local product available. Opened in 2010, Oenotri is reflective of a passion for handcrafted food, offering a menu with more than 20 different types of house-made salumi, an array of handmade fresh and dry pasta, exclusive olive oil sourced from within the Napa Valley, breads made daily in-house, and of course a huge variety of produce sourced from its own farm.

Oenotri is committed to Italian traditions. The restaurant’s pizzas are baked in a 100-percent wood-burning oven, imported from Italy, and many of the restaurants salumi recipes were learned firsthand in Italy from artisans who have been practicing their craft for generations. Though situated in the epicenter of California’s most esteemed wine region, Oenotri’s wine list features a huge selection of the most sought after Italian wines from famous producers and small wine making families alike, balanced by the sort of exceptional selection of Napa Valley wines that are only available to a restaurant with such deep wine country roots.

However Oenotri is equally committed to an ideal of local, handcrafted production. Oenotri has joined other local restaurants in preserving and managing the gardens surrounding the now-closed Copia Center for Food & Wine in Napa in addition to managing its own exclusive 4-acre culinary garden. These two projects provide an ever-increasing portion of the produce featured each day on Oenotri’s menu, approaching 80% during peak season. Combined with a deep commitment to creating every aspect of the Oenotri experience in house – from salumi, to breads, to olive oils – Oenotri provides one of the finest examples of a restaurant whose culinary offerings are truly unique.

Oenotri continues to serve as a favored destination for both Napa Valley locals and visitors alike, and has secured its place as an essential component of any wine country itinerary.

Our Team

our team

tyler headshot sizedTyler Rodde

Tyler Rodde returned to his roots in the Napa Valley in 2010 to open Oenotri, a southern-Italian restaurant featuring a daily-changing menu of rustic dishes built around the freshest local product available. Reflective of a passion for handcrafted food, Oenotri offers a menu with more than 20 different types of house-made salumi, an array of handmade fresh and dry pasta as well as exclusive olive oil sourced from within the Napa Valley. The restaurant’s pizzas are baked in a 100-percent wood-burning oven, imported from Italy.

Today the restaurant continues to grow and expand. Oenotri has joined other local restaurants in preserving and managing the gardens surrounding the now-closed Copia Center for Food & Wine in Napa in addition to managing its own exclusive 4-acre culinary garden. These two projects provide an ever-increasing portion of the produce featured each day on Oenotri’s menu, contributing to Oenotri’s reputation as one the Bay Area’s premiere venues for Italian cuisine and an essential component of any Wine Country itinerary.

 

lauren headshot sizedLauren Duncan

Lauren Duncan found her passion for hospitality early, working childhood summers at the register of a family-owned neighborhood yogurt store and coffee shop where she made it her business to keep up with the regulars and to explore the inner workings of the business. After attending the University of California, Santa Barbara she returned to the restaurant business, working as Director of Public Relations and event coordinator for the local Harbor Restaurant group, bringing her into contact with every aspect of the guest experience.

After returning to the San Francisco Bay Area, Lauren helped to open a variety of restaurants in San Francisco proper and the East Bay, furthering honing her skills in developing outstanding service and great guest experiences. In 2010 she contributed her extensive experience to the opening of Oenotri where she currently is both General Manager as well as co-owner with husband Tyler Rodde. Today Oenotri is one of the Napa Valley’s premiere dining destinations and a favorite amongst locals and visitors alike.

 

Daniel McCullough

Daniel McCullough’s time as a student at the University of Minnesota inadvertently seeded a lifelong fascination with Italian wine, food, and culture. His passion eventually led him to the Culinary Institute of America at Hyde Park, NY, and from there to an internship at the Ristorante Zeppelin in Orvieto, Italy where he had a chance to work the harvest and gain a firsthand appreciation for Italy’s diverse wine growing regions.

Following graduation from the CIA, he began a career in the dining room at some of New York’s finest restaurants including Aureole, Del Posto, and Blue Hill at Stone Barns. Later relocating to the Napa Valley, working with leaders like Redd and La Toque, he finally brings his love for Italian wines fully to life as Beverage Director at Oenotri.