* Click here for rating key
Napa River Grill Restaurant Review: Walk through the door of Napa River Grill and you’ll step into California Wine Country. A mural of hilly vineyards painted in rich reds, yellows and greens dominates one wall, adding color to the glass, wood and creek stone décor. The appetizer plates emerging from executive chef Brian Curry’s kitchen are as bright and inviting as the surroundings. Wonton chips topped with deep red ahi and pale green cucumber slaw make up the nachos. "Crab & Citrus" consists of crab meat and grapefruit confit served on blood orange-soy reduction. Another painting on a plate is the roasted beets and pear salad served on mixed greens with toasted walnuts, goat cheese mousseline, raspberry balsamic reduction and sherry vinaigrette. Notable entrées are the seared salmon with jícama and papaya slaw, duck confit carbonara, and the Prime Delmonico rib-eye with duck fat-roasted fingerlings. A notable vegetarian entrée is the spaghetti squash ratatouille served with cauliflower purée, charred leeks and red quinoa. As you would expect, the wine list leans heavily on reliable (and some boutique) West Coast selections. The perfect light ending is the vanilla-rich crème brûlée.