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The ingredients may seem familiar, but the flavors and preparation are inspiring, creative and innovative at Torc. Fresh, local and seasonal should be a given in Napa Valley, but it's not enough to carry your ship into the culinary warfare of one of the world's most celebrated dining destinations these days.

Fortunately, Chef O'Toole doesn't hang his hat solely on freshly unearthed radishes. Internationally-inspired technique and ingredients (serrano ham, Maryland softshell crab, mangos and chile sambal) compliment the locally foraged mushrooms and freshly-sprouted pea shoots, keeping his menu fresh and lively when everyone else in town is stuck swabbing roasted beets with goat cheese.
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