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1650 Soscol Ave. (Randean Way) Send to Phone
Asian-fusion showcased with inspired wine pairings breaks the Napa mold of European-centric cuisine.

Dinner nightly

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THIS RESTAURANT IS CLOSED Restaurant Budo Restaurant Review

: Chef James McDevitt and his wife, pastry chef Stacey, made names for themselves in Scottsdale, Arizona, with Restaurant Hapa. Bringing their extraordinary skills in Asian-fusion cuisine to Wine Country, they are making waves and many are sitting up and taking notice of their inspired endeavors. Utilizing Japanese sensibilities of refinement and aesthetics in what is generally not considered a wine-friendly cuisine, brilliant combinations of texture, taste and color astonish the eye and the tongue. In an elegantly refined setting with muted sage walls and bent-twig sculptures, perfectly appointed service never misses a step. With an extensive menu of both cooked and raw fish, fowl and game, consider the chef's tasting of either eight or 16 courses with wine pairings. General manager and wine director Daniel Minh Ha brilliantly comprehends the complexities that McDevitt has mastered in his wine suggestions. Consider the miso-crusted foie gras on top of sashimi-grade big eye tuna with black truffle ponzu, which is deftly paired with a Piesporter Riesling, or a roasted Chinese chestnut purée, studded with Marin chanterelles and shaved Himalayan truffles served with Lustau dry Montillado sherry. A soy-poached duck on slices of squash with micro bok choy and pomegranate reduction is paired with an eight-year Kijosh Hanahato saké that is like a dark, tawny sherry, creating the sensation of a lush hoisin sauce.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.