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La Toque Restaurant Review: The supersize white toque marquee above the entryway fairly symbolizes the restaurant’s ascent. It’s located in the natty Westin Verasa hotel and is a key player in the city of Napa’s renaissance as a food destination. La Toque is visionary chef Ken Frank’s wish come true: state of the art kitchen, spruce dining room dressed in neutrals and flowers by his wife, snappy sun lounge with orange banquettes, roll-back roof and a two-way fireplace bridging both spaces. A short stroll away lies an extensive chef's garden and orchard; founded by Frank in partnership with the city and shared by several local restaurants, it may yield the Early Girl tomatoes in your soup, or the rare, juicy Persian mulberries in the blushing peppercorn sauce with the Texas antelope loin medallion and spicy boudin sausage. Passion for ingredients and attention to detail are apparent from the get-go. Consider the opulent chilled soup of sous-vide white asparagus from Holland with brioche croutons and fennel oil drizzle. Make way for entrées such as filet of Alaskan halibut set atop earthy nameko mushrooms and spring peas in onion consommé, or a hand-cut pappardelle ribbon enfolding favas, morels and asparagus, sprinkled with fried leek straw. The experience is further enhanced by choreographed service and sommeliers who reveal the personalities of astutely-matched wines from a distinguished cellar.