Chef Charlie Palmer’s newest wine country restaurant occupies most of the lobby at the Archer Hotel in downtown Napa—a lively setting for food that’s fresh and fun. Most dishes represent innovative spins on classics. The pig-ear pad thai is prepared like the original, only instead of noodles, Palmer and his chefs slice chicharróns extra thin. The surf and turf features a petite filet mignon and stuffed Maine lobster. Of course, the real star of this steakhouse is the steak; Palmer specializes in what he calls “artisanal beef” and almost always features wagyu on his menu. Cuts vary in size and shape, but the Bone-on Tomahawk for Two is the most formidable opponent. In warmer months, try to grab a table on the open-air patio in the courtyard to the west of the main dining room; it’s both private and shaded, and provides a perfect perch to linger for hours.
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Bold Flavors and the Best Beef in Wine Country
Chef Charlie Palmer’s newest wine country restaurant occupies most of the lobby at the Archer Hotel in downtown Napa—a lively setting for food that’s fresh and fun. Most dishes represent innovative spins on classics. The pig-ear pad thai is prepared like the original, only instead of noodles, Palmer and his chefs slice chicharróns extra thin. The surf and turf features a petite filet mignon and stuffed Maine lobster. Of course, the real star of this steakhouse is the steak; Palmer specializes in what he calls “artisanal beef” and almost always features wagyu on his menu. Cuts vary in size and shape, but the Bone-on Tomahawk for Two is the most formidable opponent. In warmer months, try to grab a table on the open-air patio in the courtyard to the west of the main dining room; it’s both private and shaded, and provides a perfect perch to linger for hours.
