Jodi Jackson’s Hollywood

This place was such a nice surprise. It’s a little way from the heart of downtown Napa, and from all the bustling inside; it looks like this is where the locals gather. No tourist trap here, just live music and a very happening bar scene. The night I went was like a monsoon hit Napa. Everyone was in a great mood because of the much-needed rainfall.

I did not have a say in this tasting, the only thing I asked for extra was to try the pizza. They did a fine job of giving me little nibbles of their best food items.

Here is what the chef selected as my tasting:

Arancini, fried pesto risotto balls, mozzarella cheese & spicy marinara sauce. Little balls of heaven, crispy outside, warm melty cheese inside. Delicious tender bites of Italy.

Handmade gnocchi with Gorgonzola. This pasta will warm your heart; it has really good creamy consistency.

Vitello Piccata, pan-seared veal scallopini roasted potatoes, broccoli rabe, lemon-caper butter sauce. The veal is cooked to its utmost perfection with its sour lemon flavor, and the rabe is an exact opposite with bitter nuances. If you’re a veal fan this dish is for you!

Pizze, Calabrese with tomato sauce, mozzarella, onion, Italian sausage & mushroom. It is so hard to determine which pizza ranks up there with the best, I am so confused. I will say that this one had great sausage that had little hints of fennel, which made it very special.

Desserts:

Tiramisu with Chocolate Sauce, nice smooth rich filling, and the sauce, all I can say is wow!

Nutella Bread Pudding with Espresso cream sauce & sea salt caramel gelato. The gelato really hit the spot for me, with its salty caramel flavor. How could you not love this spectacular desert.

Here are the wines I liked:

Chardonnay, Hess Collection, ‘su’skol Vineyard’ Napa Valley 2012. I loved this wine with Handmade gnocchi with Gorgonzola. Subtle vanilla, citrus, cream paired nicely with the sauce.

Pinot Noir, Renteria, Carneros, 2009. This wine went great with the sausage in the pizza.

Sangiovese, Monticelli Brothers, ‘Mario’ Russian River 2010. This wine was terrific with the veal scaloppini; it captured the citrus, and balanced out the bitter rape.

Uva Trattoria opened its doors in 1999 and has been a local standby for over 15 years. They have an extensive menu, of Regional Italian cuisine and specialize in homemade pastas and pizzas. The lively bar serves creative cocktails with a wine list of both California and Italian wines, specializing in local Napa Valley wines.

Uva’s owner, a Napa native Aaron Diaz, spent 19 plus years under the tutelage of legendary restaurateur Donna and Giovanni Scala. The Scala’s guidance helped Diaz develop a deep passion for Italian cuisine, wine and culture where he shares the philosophy of less is more with his Chef Marcos Ramirez. Uva features live jazz, blues, big band and R&B, with no cover charge, Wednesday thru Sunday night.

The thing about this restaurant is that every item is made to order with the utmost care and great attention to detail. Using only the freshest ingredients, owner Aaron Diaz has brought real Italian cuisine to the heart of Napa. Uva dishes out an amazing array of fun, and goodness that will make the flavors dance in your mouth and on the dance floor. This place has got me hooked!

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Uva Trattoria & Bar
1040 Clinton St.
Napa, CA. 94559
(707) 255 6646
http://www.uvatrattoria.com

If your staying at The Napa Winery Inn this place is very convenient, you just walk out the back parking lot and your there. It’s got a Cheers vibe to it, with a very busy bar, even during lunchtime. My waitress told me that its even more crowded at night. Bustling with lots of a local lunch crowd, after you taste the food you will know why this place is so popular.

The interior is kind of modern, but cozy. There is very cool artwork that adorns the walls and the patio is partially tented with fire red canvas, perfect for that summer dining experience.

Here are my favorites:

House Made Onion Rings with beer battered and panko crusted with spicy chipotle bbq sauce. So many onion rings, so little time. I am a big advocate of this dish, it’s my guilty pleasure, and Fume delivers the goods. The sauce and the batter made my experience one to remember.

Creamy Spinach Soup, with gold beet gnocchi and toasted hazelnut garnish. So simple and delicate, with nice rich spinach flavor and color. The soup itself had lovely viscosity, and the garnish adds just the right amount of needed flavor.

Grilled Flat Iron Steak Cobb Salad with butter lettuce, arugula, applewood smoked bacon, avocado, grilled red onions, boiled organic cage-free egg, bleu cheese, green goddess dressing. If I lived close by I would become a regular and have to eat this salad at least once a week. You get all of your protein and its semi low calorie, I just loved it!

Grilled half pound fume Ground Chuck Burger and bistro fries. With pepper jack, Swiss, cheddar or bleu, grilled onions and apple wood-smoked bacon, mushrooms. This is a terrific burger, very meaty with nice accompaniments.

BBQ Baby Back Ribs with honey molasses bbq sauce, slaw, and bistro fries. The beauty about these ribs is number one; they fall of the bone, and number two their sauce is off the hook!

Fennel Sausage Pizza, done in a wood fired pizza oven, with marinara, caramelized onion, fennel, and ricotta salata. A really great pizza, it had great consistency, the ingredients added to the amazing crust and sauce. I would put this pizza up there with the great ones I have tasted, and beyond!

Mushroom Ravioli with Bellweather Farms Jersey ricotta, braised leeks, fresh thyme, Tenbrink Farms walnuts, portobello and crimini mushrooms, sage cream sauce, white truffle oil. One of my favorites, the rich special ricotta and the 2 types of mushrooms made my mouth very happy.

Oven Roasted Free Range Chicken with herb brined and rosemary marinated one-half chicken, roasted garlic mashed potatoes, baby carrots, and sage brown sugar butter. This chicken is so delicate, yet rustic. The brining makes the chicken so tender and flaky, perfectly cooked as well. The sage brown sugar is so luscious, it works nicely with fowl.

Here are the wines that I tried:

2009 Chardonnay, Bremer Family, Napa Valley. Tropical notes, vanilla, spice and oak make this a big glass of chard! This spectacular wine worked great with the mushroom ravioli and the chicken, it hit the right notes in both dishes.

2012 Zinfandel, Seghesio, Sonoma County, Yummy briar patch goodness and a fair amount of tannins scream for red meat. The bbq ribs and the fennel pizza blended nicely with this wine. Fennel and Zinfandel is a very exciting match up.

2009 Brodatious Cabernet-Merlot-Syrah, Crane Brothers, Napa Valley, Big, black & burly! Burger or ribs are an excellent pair with this glorious wine.

2005 Cabernet Sauvignon, Bremer Family Winery, Napa Valley. Black current and cherry make this glass an easy pair with the steak salad. This on went great with the chuck burger; it balanced the entire delightful grilled burger flavor.

Chef/Owner Terry Letson really knows what he is doing and pays a lot of attention to detail. His food, atmosphere and staff are outstanding, and will make your experience so worthwhile.

You just have to come here for the food; it will put a big exclamation mark on your dining experience, guaranteed!

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Fume Bistro & Bar
4050 Byway E
Napa, CA 94558
(707) 257-1999
www.fumebistro.com/

A very old restored Victorian with lots of history, not for the faint of heart. When you step into the foyer, you notice this very long staircase leading up to the second floor, the kind of staircase where the mistress of the house would make her grand entrance.

Once in your room, there are 14 foot ceiling and Jacuzzis tubs. This was the most perfect place to be at during Napa’s raging storm, which lasted for 3 days, and Napa getting 11 inches of rain. The huge bay windows, with see-through lace curtains, set the tone for the deluge of showers to come. I stayed their 2 nights and both nights the rains pounded the windows, but some how I managed to stay safe and warm. The power of the building was very comforting.

There are spectacular marble fireplaces in almost every room, including the guest rooms. Very ornate Victorian ceilings where rosette moldings are a feast for your eyes.

What I love about my job is that you get to experience a great structure that has weathered the hands of time, and are able to feel like you are right back in that opulent era. Most people just get to drive by these grand Victorians, but I get to stay in them for a few days and dream about the people who lived in them.

The furnishings are kept very authentic on purpose. Celeste Carducci knows a lot about the history of her elegant Bed and Breakfast. She bought it in the late 80’s and little by little decorated her fantastic rooms and brought this by gone era back to life.

When you speak to Celeste you get the feeling that her heart and soul are fully invested into all of her businesses. Everything she discusses with you is researched and interjected with her knowledge and expertise, she is quite the conversationalist.

She is a modern day angel disguised as a businesswoman. Oh did I mention she is also a trainer and physical fitness guru, she looks amazing, not like her biological age.

Celeste and her husband Bruce Ahnfeldt have been married since 2005; they have their fingers in a lot of pots. They own and operate Mc Clelland Priest bed and Breakfast as well as Carducci wines, Ahnfeldt Wines, and Uncorked at Oxbow. A great combination of hospitality and wine, you must be a guest at their BNB and drink their fantastic wines during and after your amazing stay!

Bruce had a successful legal practice and started growing grapes in Napa in the 80’s, while Celeste had a lot of experience in both wine and hospitality. In 2000 Bruce launched Ahnfeldt Wines, and as a couple in 2005 they began exploring the potential of downtown Napa and the exciting ways they could blend wine and hospitality.

By purchasing another historic building in the up and coming Oxbow area, they created Uncorked, a lively tasting room where guests could enjoy wine, music, food, and education. Uncorked has the only bonded barrel tasting room downtown where they offer other wine tasting activities like; blending seminars, food and wine pairings, and bi-monthly open mic sessions.

Uncorked features an exciting portfolio of Ahnfeldt Wines, Provocative Wines, and a new Napa/Italian collection, the Carducci Wines—all crafted by Winemaker Paul Hobbs and his expert team. Celeste and Bruce have the Midas touch; everything they touch turns to gold. With lots of accolades; Ahnfeldt routinely score 90 or more points with Wine Spectator and Wine Enthusiast magazines and McClelland-Priest Bed & Breakfast Inn has a Diamond Collection rating. So it’s your turn to revel in their glory and try all of the lovely bounty that they have to offer.

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McClelland – Priest
569 Randolph Street
Napa, CA 94559
Voice: 1.800.290.6881 or 707.224.6875
Fax: 707.224.6782

I did this fun wine train last year, and was asked to come back and cook with the fantastic chef Kelly McDonald. The first time I rode the train it was a bright sun filled day, but this day it poured rain. The Bay Area was having a pounding storm that lasted 3 days and Napa Valley was hit the hardest, with over 11 inches of rain. But I always make lemonade out of lemons, so for me doing this event in the rain was just what the doctor ordered.

Baby Lettuce Salad
With candied walnuts and smoked goat cheese in a honey cider vinaigrette. This salad is very fresh with a lovely dressing.

Roasted Beef Tenderloin
On potato-fennel gratin topped with Fried Lotus Root and Red Onion Marmalade in a Red Wine Cabernet Reduction.
The meat is unbelievably tender. Cooked rare, it just bursts with flavor.

Ahi Tuna with coconut milk risotto, this dish is so luscious, I learned how to make this one with Kelly Mac Donald, the video with be up soon.

The wine train is such a nice way to spend the day. It’s like Disneyland for adults. Really, everyone must ride this train when they’re in Napa Valley.

Napa Valley Wine Train
1275 McKinstry St, Napa, CA 94559
(707) 253-2111
http://winetrain.com

What a great way to see historic downtown, and the Mansion District of Napa, and get some exercise at the same time.

I met George Webber when he was doing a tour in the garden at The Churchill Manor; I was very taken by him. He is theatrical and educational all at the same time. He’s the creator of the Napa Walking Tour and is also one of the guides as well. George made tourism his second career after working in the wine industry, Pacific Stock Exchange and the stage. He’s been giving Historic Re-Enactment tours of the Sonoma Plaza for 10 years: performing as General Vallejo, Mark Twain, and William Tecumseh Sherman. Info on George Webber can be found at www.georgewebber.com

My guide Mary was so up on her Napa history. There were so many fun facts. She told me about Napa and beyond and has spent the past 30 plus years living in the Bay Area herself. During that time she visited Napa many times and has been a full time resident since 2005. Mary lives in a restored 1910 farmhouse with a vineyard, gardens and chickens on the east side of town. She has been a Napa County Master Gardener since 2008.

Mary loves Napa’s rich and vibrant history and, as a graduate of UC Berkeley where she majored in history. She enjoys sharing her passion for the subject with others. Mary is a first generation American whose family immigrated to the United States following World War II. While Mary appreciates the abundant bounty Napa offers today, she feels that it is equally interesting to know how present day Napa has evolved from its colorful past.

The tour starts in the historic mill area then head north up the Riverwalk. It winds around to the river then back into the downtown area to make its way to the Mansion District. In this 90-minute tour you will learn about Napa’s history; Native Americans, Rancho Era, Gold Rush, Victorian Napa, Horrors of Prohibition, Boom Years of World War 2, Napa’s Transformation into being a Wine Legend. The tour includes a Micro-brewery Tour and Beer Tasting at Downtown Joe’s. Tour begins at Historic Napa Mill – 500 Main Street, Napa.

Very fun and very easy to recommend!

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http://napawalkingtour.com

From the outside you would think you were going to a Carrows, not a dinner house with a great wine menu and outstanding food. This place will fool you, what used to be a Marie Calendar is now Oventi, with all it fantastic Italian inspired cuisine. Oventi is located out the front side of The Winery Inn’s parking lot, so it’s a 30 second walk from the front door.

The interior is nice, kind of reminds me of the many upscale Italian restaurants in San Francisco’s North Beach. They remodeled the bathrooms, bar and created a macro brewery.

My host Carmelo, who moved with his wife from Santa Monica, used to run a couple different restaurants in Los Angeles. He was very informative and allowed me to order lots of good fare off of the menu.

Here were my favorites:

Appetizers:
Mushroom Bruschetta
Pan-fried mushroom with garlic, roasted tomato, red pepper pesto. Served on Grilled focaccia bread. This is a great rendition of this classic Italian dish=h. It had lots of rich mushroom flavor with hints of garlic and pesto, a very nice way to start my meal.

Grilled Asparagus, wrapped in prosciutto, served with hollandaise sauce. Very light with nice notes of lemon and smoky prosciutto.

Soups & Salads:
Caesar Salad, crisp romaine lettuce tossed with oven baked seasoned croutons, parmesan cheese & Oventi Caesar dressing. Crispy and cold, just the way I like my Cesar salad, I would order this again.

Italian Chopped Salad, chopped romaine, red cabbage, tomatoes, cucumber, pepperoncini, olives, salami and provolone, tossed with Italian vinaigrette. Very much like a traditional chopped salad but with it’s own twist.

Oventi Pear and Walnut Salad, mixed baby greens fresh pears, crumbled blue cheese, glazed pecans and light pear vinaigrette. This salad is very refreshing and healthy, a nice choice if you want something slightly different.

Entrée:
12oz New York Steak, grilled with sea salt & black peppercorn, finished with balsamic jus. Served with mashed potato & seasonal vegetables. A great steak with all its lovely marbling, it hit the spot.

Grilled Salmon, grilled wild salmon filled finished with lemon cream whine sauce, garnished with tomato, served over mashed potato. Cooked to perfection with a nice sauce, I liked this dish a lot.

Pastas:
Scampi Pasta, sautéed shrimp in light blend of olive oil, butter, garlic, lemon juice, tossed with angel hair pasta and tomato, topped with Parmesan cheese. The shrimp pops in your mouth, lush fragrant ingredients make this a must have dish.

Pizzas:
Oventi’s Favorite, tomato and mozzarella base, meatball, pepperoni beacon, Italian sausage and mushroom. I ate a lot of different pizzas on my trip; this one was one of my favorites. I like a crunchy crust; this one is light but with the right crunch.

Carmelo opened up a delicious bottle of Cabernet Sauvignon, Stickbeak, from Napa Valley; it was so perfect with the steak.

They gave me a bottle of their own Super Tuscan Extra Virgin Olive oil, which I have used and is fantastic.

One suggestion: the outside needs just a tweaking, to make this place a little friendlier from the street. This place will get noticed soon enough, for now you can walk right in and get a really terrific meal at a great price.

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Oventi
1990 Trower Ave.
Napa, CA 94558
(707) 637-4468
www.oventirestaurant.com

This used to be the John Muir Inn, similar to a Best Western; it had just undergone a lot of renovation, and was still getting a facelift when I got there. The front entrance was under construction, but that really did not make any big dent in my stay. They serve a really great breakfast and a nice wine social. For the money it is located right off the freeway, and is very convenient to anyone’s wine tasting tour.

The bus from San Francisco Airport or Oakland Airport is literally 5 minutes away, so if your there and are expecting anyone sharing your experience you can pick them in without even getting on the freeway.The next two restaurants that I went to were a minute away also. I planned my trip to be close to the bus as well as the next two restaurants on purpose and it was so convenient and perfect. If you are planning to do some wine touring, this hotel is right off of highway 29 which in Napa is a freeway but turns into a one lane highway when it winds its way to Yountville, St. Helena, and Calistoga.

The Inn has some nice amenities, a pool and a jacuzzi. My room also has a jacuzzi tub, unfortunately neither jacuzzi worked when I was there, maybe better luck next time. But there are modern, newly renovated guest rooms featuring contemporary furnishings, picturesque artwork, comfortable bedding, and complimentary high speed internet.

So all in all it’s a nice deal and very convenient, probably better to spend less on your accommodations and spend more on your wine purchases. They offer promotional rates and are pet friendly. Just remember its basic, it does not have all the bells and whistles that a traditional bed and breakfast has, but Napa Winery Inn does have a fantastic breakfast, with fresh scrambled eggs and bacon and all the other buffet fixings. If you’re ok with a Best Western kind of feel, then this property will do you just fine!

Napa Winery Inn

1998 Trower Ave.

Napa, CA. 94558

Napawineryinn.com

707-257-7220

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Located right next door to The Wine Way Inn, literally you can walk out the front door and be at the spa in sixty seconds. It is very convenient, as well as a nice way to spend a few stolen hours. The interior and exterior is beautiful, with lots of great spiritual artifacts. I did a volcanic ash bath coupled with a cool down session and a light foot rub.

First they put you in a porcelain claw foot bathtub, filled with very hot water, and volcanic ash. This part of the treatment is about a half hour to forty minutes. They also but some mud looking facial mask, as well as nice moisturizer. My attendant brought my cucumber water and cold compresses. After you are done with the bath you go to another room where you rest for a while and then are given a nice light foot massage. By the time you know it the treatment is over and you are feeling fully rejuvenated and happy.

I would highly recommend this as part of your over night stay at The Wine Way Inn, it will really relax you and put you into another dimension.

Lavender Hill Spa

1015 Foothill Blvd.

Calistoga, CA. 94515

707-942-4495

http://lavenderhillspa.com/

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Calistoga is one of my favorites places on earth. It boosts outstanding Napa Valley wines, but more important for me it has the most rejuvenating mineral baths on earth. The Wine Way Inn will help you escape into a peaceful world with all of the amenities a weary travel would want.

My Dad used to take me to Calistoga in the mid 80’s, to use the mineral baths at The Calistoga Spa. We would leave from Berkeley early in the morning stop at Clover Stornetta to pick up some fresh chocolate milk, stop at a road side fruit stand, and make our way on Highway 29 to Calistoga. It was a great way to spend time with my Dad and get some healing waters at the same time!

My room was cozy, with great amenities. A lot of Bed and Breakfasts don’t have televisions in them, it’s the host’s way of telling you to relax and unplug. I like watching television in my room at the end of my traveled day, it helps me unwind. Wine Way Inn had the biggest HD flat screen TV I have ever seen. Host Nick told me upon arrival, “We have On Demand with great movies”, I managed to watch 2. A few of the other hotel stays did not have TV’s, so this was a welcomed amenity. My room also had a fireplace and a state of the art claw footbath tub, fully equipped with a light show and strong jets, this was a highlight of my stay.

Built at the turn of the century the Wine Way Inn is one of the finest examples of Craftsman architecture in Calistoga. Reputedly built for Leland Stanford, the structural timbers are American white pine that were shipped around the horn from South Carolina. Converted from its original status as a family home in 1978, the Wine Way Inn is Calistoga’s oldest Bed and Breakfast Inn. The original adaptation, and the loving care of the current and previous owners, has preserved the best of the original architecture while providing accommodation with period charm and modern convenience.

Innkeepers, Gillian & Nick Kite also have their sister property The Craftsman Inn right next door, and the night that I was there they served their delicious breakfast there. On my next trip I am going to stay there and do another review.

Breakfast is Gillian’s department, she is the master chef responsible for all of her guest’s remarkable breakfast every morning. “I have been passionate about food and cooking for as long as I can remember,” she says. Gillian has studied cooking in Britain, France and America. She has published her own cookbook, Inn Food: Seasonal Breakfasts in the Wine Country. All done with great pride and lovely ingredients, just eating her breakfast will make you very happy.

Here’s what I had for breakfast:

House made Granola, made with nuts and just the right amount of sweetness, what great cereal. Owner Gillian packages this granola and sells it in the local markets.

Fresh Juices and French Press Wine Way Inn Blend Coffee

Apricot and pecan scones.

Breakfast quiche ~ fresh seasonal vegetables
served with apple wood smoked bacon.

The guest dining room and parlor have the original shoulder high oak wainscoting and leaded glass built-in cabinets along with a charming fireplace. There is a stunning multi level redwood deck at the rear of the house. You can see a great view of Mount St. Helena and the Palisades from the deck and garden.

Small and quaint, just another slice of heaven, I would highly recommend this sweet property. All of the amenities, great affordable prices, and little comforting nuances that you don’t usually get. This Bed and Breakfast rated high in my book, I will stay again and again.

Gillian & Nick Kite, Innkeepers
Calistoga Wine Way Inn
1019 Foothill Blvd., Calistoga, CA 94515
1.800.572.0679 • 707.942.0680
http://www.winewayinn.com/

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This place has been open for 27 years, so it is somewhat of a staple in Napa. It is off the beaten path near the Wal-Mart, but pushed back from a street parking lot. It is an independent structure, which has room for many different style special events. I went for the last quarter of the super bowl, and found myself in a comfortable environment with a big flat screen and good affordable Mexican food.

Here’s what I tried:

Antojitos – Mexican Tapas:
Prawn Tostadas – Lightly fried fresh corn tortillas are spread with garlic aioli, and then topped with a mixture of Gulf brawns, diced avocado, orange segments, and red bell peppers tossed with olive oil and cilantro. This is a nice light dish, with great Latin fresh flavors.

Sopa y Ensaladas:
Tortilla Soup- Fresh roasted chicken in a light broth with Pico de Gallo, tortilla strips, Monterrey Jack Cheese, topped with diced avocado, and served with warm fresh tortillas. More like Jewish penicillin then Mexican flavors.

Rio Caesar Salad – Originated in Tijuana, their Ensalada de Cesar features cotija cheese, crisp tortilla strips and pico de gallo. Unbeknownst to most people the Caesar sald was created in Tijuana, so it is pretty apropos for Compadres Rio Grill to feature this great item on their menu. It does not disappoint, try it and you will see.

Mexican Specialties:
Carnitas – This traditional favorite from Jalisco is one of their specialties…slowly simmered pork shoulder, shredded and served with frijoles charros, fresh tomato salsa, chopped sweet onions, fresh cilantro and jalapeno-marinated vegetables. This carnitas just melts in your mouth, slow cooked and filled with simple seasonings, this is a big winner.

The Drinks and Wine I tried:

Real Deal – Patron Silver, Cointreau and fresh squeezed lime juice, it will put lead in your pencil and make you remember why a margarita is the next best thing since sliced bread.

“Back Bar” Margarita – Reserved for the true aficionado – Milagro Reposado, Gran Gala Triple Orange Liqueur, fresh lime, a bit of Sweet ‘n’ Sour, and a touch of fresh squeezed OJ. Another great start to an amazing dinner.

Artesa, Chardonnay went great with the shrimp and the Ceasar salad.

Silverado Vineyards, Chardonnay, I love this wine, nicely balanced, not a lot of acidity.

Napa Cellars, Zinfandel, you just got to do this one with The Carnitas, it really worked.

Flora Springs, Merlot, worked well with the Carnitas too, could also have been paired with a steak dish.

Compadres Rio Grill beneath the surface is a true family affair, Richard Enos and his wife and 3 kids also work in the family business. Richard M. Enos (Rick) is an acknowledged, award-winning restaurateur. He is devoted to the hospitality industry as much as he is to his family and to the surrounding communities his restaurants serve. A native Californian born in Sacramento, he graduated from the University of Santa Clara. He worked for the legendary Victoria Station chain as a manager, director of training, and director of operations. He subsequently was in the wine industry and with The Cantina in Mill Valley before starting Compadres in the 1980’s.

Growing the concept to California and Hawaii, Rick is chairman emeritus of the San Francisco Giants Foundation, a member of the Guardsman, and an award winner in the small business category from the National Society of Fundraising Executives Hawaii Chapter. He and wife Nancy are the proud parents of three children Jeff, Scott and Lauren; all of who are partners in Compadres. They are also proud grandparents of granddaughter Emma. His wife Nancy Enos, is his partner and office manager, Nancy Enos is a graduate of the University of Arizona. An educator, she met Rick while teaching on the Monterey Peninsula.

Married more than 30 years, she has been involved in every aspect of the restaurant industry and offers valuable assistance in all administrative areas for the restaurants in Hawaii and California. Always involved in educational and youth activities, she continues her commitment to the next generation through teaching at Ross Valley Nursery School in Marin County and with a myriad of family and community projects.

Jeff Enos, Richards son and general manager is a graduate of the University of California at Davis. A second generation restaurateur and an accomplished athlete, who worked for the San Francisco Giants, he majored in economics and worked at Morgan Stanley, Dean Whittier in Marin County before joining the family business.

His other son Scott Enos, also manager, is a graduate of the University of Arizona where he majored in economics. Scott continues the Enos tradition of hospitality having worked in various positions at Compadres locations. Sister Lauren Enos, director of catering, is a graduate of the University of Colorado at Boulder where she majored in communications. She oversees lots of special events and weddings there.

They have received a lot of press: listed in www.VisitNapaValley.com, and CBS5 Video of Compadres , Napa Register – Pierce Carson column, Solano Magazine –review of the best in the region in which we were declared The Best Happy Hour.

Compadres Rio Grill’s motto is “Western Cooking with a Mexican Accent.”
Next time your in Napa and are in the market for a great Mexican meal Compadres Rio Grill is the place to go!

*Ref: restaurant website. Some text is taken directly off of the website.

Compadres Rio Grille
505 Lincoln Ave, Napa, CA 94558
(707) 253-1111
http://compadresriogrille.com

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