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THIS RESTAURANT HAS CHANGED LOCATIONS Napa River Grill Restaurant Review: Servers in starched lavender Oxford cloth shirts are well versed in both the menu and the long, California-based wine list. So they know just what Sauvignon Blanc (or Chardonnay if you prefer) to advise to accompany the Bodega Bay crab or Thai curry scallops. If you can't choose just one fish dish, order the Ménage à Trois---miso sea bass, pomegranate salmon and sesame seared ahi served with roasted red potatoes, green tea jasmine rice and assorted Asian vegetables. Meat dishes include a veal napoleon and a Rancher's 22-ounce rib-eye. For the best of both aquatic and terrestrial dining, you can add a crab cake or a lobster tail to any entrée. (For a price, of course.) The dessert philosophy seems to be "upscale comfort" with choices such as banana cream pie made with fresh fruit and vanilla beans and a pineapple upside-down cake accented with a cherry compote. The spare décor with hot colors is handsome, but hard surfaces tend to make conversation a little tough. A better bet for a relaxing meal of the West Coast-inspired dishes is to get a table on the fieldstone-walled patio, attractively overgrown with a grape arbor "ceiling." There's a fireplace, so dining can take place on cool nights, too. The bartenders like to come up with creative cocktails and drinks and appetizer specials can be found on weeknights.