Refined garden-inspired Napa cuisine

30 Tables

Those looking for a top-notch farm-to-table dining experience will find it at the sleek Bardessono Hotel and Spa’s Lucy Restaurant & Bar. Before dining, take a quick walk around the property and you’ll find Lucy’s large culinary garden on the edge of the estate. All of the produce — from white strawberries to heirloom tomatoes to lacinato kale — is grown here. You’ll see citrus trees, rows of fragrant herbs and produce, and depending on the time of day, a chef with scissors gathering ingredients for that day’s meal.

With this sort of access to hyper-seasonal produce, chef Nate Lindsay’s upscale menu changes often and is inspired by what is growing in the organic garden, which is steps away from the kitchen’s door.

The dining room seats 60 people, while the outdoor patio holds 30. There is also a private dining room, perfect for parties of 22 or less, and a large bar with various types of seating, including low couches, high communal tables and inviting armchairs.

The Design

Everything about the Napa restaurant feels natural and earthy. The walls are a warm terra cotta color and a massive brown wood table (made from a fallen cypress tree found on the beach in Monterey) fills up the center of the room.

Like much of Bardessono’s design, elements from the outside are brought inside creating a soothing environment. Dark wood tables with slate-blue leather chairs surround the communal reclaimed wood table in the center of the restaurant. The patio is covered, strings of lights keep the mood romanticand a wall of leafy green trees adds a nice, natural element. 

The Food

The menu is separated into three sections: garden, ocean and range. The garden sections features salads and lighter vegetable-driven fare, while the ocean and range sections offer a mixture of heartier seafood and meat dishes. You are invited to sample from all regions and to mix and match to make a personalized ideal culinary experience.

Lindsay’s food is refined but unfussy. He’s takes traditional dishes like a beet and goat cheese salad and elevates them to something more modern. Instead of using large red beets, miniature baby beets in a rainbow of colors are braised until tender then served atop a bed of creamy, thick wild arugula mousse with a delectable ball of lightly fried goat cheese.

Plump hand-rolled gnocchi is tossed in a bitter kale pesto that’s balanced with a generous portion of tartufata cheese. Fresh fava beans add brightness to lobster risotto and perfectly cooked spring lamb sits on a bed of forbidden rice and delicious onion soubise.

There are also raw oysters, ahi tartare, plump scallops, dry-aged beef and roasted duck.

The Wine

The Yountville restaurant is in wine country, and the people here take their wines seriously. The bar is run by industry expert and sommelier Anani Lawson, a French Laundry veteran who overseas the rotating wine list and handcrafted seasonal cocktails.

While some local sommeliers only focus on wines from the region, Lawson loves to put together a mixture of local favorites and international gems. There are two chardonnays on the menu: one grown and bottled just up the street at St. Supery and another from the Bourgogne region of France. He applies the same philosophy to sparkling and red varietals.

Local brews from Lagunitas and Napa Palisades are on tap, and the cocktails are innovative and feature garden ingredients.

Every three to four months, Lawson changes everything. An exciting new wine list and seasonally driven cuisine are two reasons to visit Lucy at least once a quarter.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant