Chef Ken Frank has been a Napa Valley mainstay ever since he opened this fine-dining lair in the Westin Verasa hotel in 2008. Walk under an oversized inflatable chef’s hat hanging above the entrance and into the elegant room, where you can first glimpse into the gleaming open kitchen and see a brigade of chefs running about. Leather-topped tables, a fireplace and an extensive wine list offer creature comforts to a crowd that’s usually here to celebrate. Though pricey and at times diminutive, the signature tasting menu takes broad culinary cues. Highlights include roasted rack of lamb with Red Hawk aligot potatoes as well as a dry-aged Liberty Duck breast with za'atar cherry coulis. A full vegetarian tasting menu is also available.- MICHELIN guide inspectors
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