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✔️Dinner ✔️Dine in
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Meadowood resort’s eatery offering custom tasting menus of fine Californian fare plus wine pairings.
Address and Contact Information
Address: 900 Meadowood Ln, St Helena, CA 94574
Phone: (707) 967-1205
Menu Photos
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Restaurants at Meadowood Napa Valley | St. Helena Dining
Close up image of a heirloom tomato and prosciutto dish at our Napa Valley, California. Meadowood Napa Valley Dining. Figure one Figure two Figure one tablet …
The Restaurant at Meadowood
The Restaurant at Meadowood … If you would like to experience Chef Christopher Kostow’s cuisine, The Charter Oak, located nearby in St. Helena, welcomes guests …
The Restaurant at Meadowood – Wikipedia
Ingredient driven, California, New American · Jacket recommended · 3 Michelin stars Michelin Guide, 2013 · 900 Meadowood Lane, St. Helena, CA, 94574, United States.
Reviews
Millie Kwan
I really enjoyed the atmosphere at the 3 course bar tasting and hope to return for dinner in the dining room one day. The bar was quite interesting considering that it is a 3 Michelin star restaurant. I really wanted to love this experience but it was marred by one of our friends who wanted to drink wine which was quite good, but the cocktails seemed far more interesting as there were many handmade flavored liquors in evidence and the barkeep was very knowledgeable. I did enjoy the food, but again hypercritical comments marred this aspect as well. Great service and nice memoir food gift at the end. Hope to return in the future.
… moreMicheál Ó
Oh my word! My sweetheart got us a reservation at the Chef’s Table in the Kitchen, and were we ever treated to every conceivable delight the restaurant has to offer!? I’m really sorry I can’t tell you much, as things were very rapid-fire as staff brought one thing and then another, and we were treated to bits of delightfulness that were “extra” of what went out to the tables in the dining room. This place is worthy of the most special occasion, and I was extremely fortunate that my significant other wanted to share an evening with me, and The Restaurant at Meadowood. Just look at these photos and try not to find your mouth watering!
… moreBill S
Wholeheartedly deserves all three of its Michelin stars. Unlike other restaurants of this caliber that I have visited the restaurant at Meadowood focuses on presenting ingredients in their whole and nearly complete form. The creativity and effort that goes into each dish is stunning. Service operated like a highly coordinated and well-oiled machine. The parking can be a bit difficult if there is another event like a wedding taking place at the same time. Plus tax and tip a bit over $700 makes this a place that I will only visit once every decade or so but I’m glad that I came.
… moreMonty Griswald
We had dinner inside the kitchen and got to see the disciplined team work and skilled chefs working side-by-side. The best part was perhaps actually engaging with the waiters and cooks as they were all stellar people with interesting backgrounds. We had fun conversations alongside excellent food.
The atmosphere of having dinner inside the kitchen is special and I’ve only done this at Alexander Steakhouse before in the past when they were still doing it.
Head and sous are also very involved with their craft, was totally involved the whole time with perfecting each dish…
Would definitely recommend due to fine dining and service.
… moreThe atmosphere of having dinner inside the kitchen is special and I’ve only done this at Alexander Steakhouse before in the past when they were still doing it.
Head and sous are also very involved with their craft, was totally involved the whole time with perfecting each dish…
Would definitely recommend due to fine dining and service.
Brandon Teo
One of the most beautiful dining rooms and kitchens I’ve ever had the pleasure dining in.
The dining room faces out into the Forrest and you really get he feel for cuisine which focuses on foraging for ingredient in the area.
Service was top notch, staff were very friendly, knowledgeable and attentive.
Wine and cocktail list was extensive.
The food however was lacking in my opinion.
I can’t fault the execution or technique but the flavor combinations for many of he dishes we not to my liking. And the foraged ingredients….some should have stayed in a the forest. I do understand the philosophy and concept of foraging, but if the produce isn’t up to standard or unavailable from foraging, I’d rather source from farmers and producers instead of risk sticking to foraging for the sake of it.
But then again this was my first time dining in a restaurant whose focus foraging and may have unreasonable expectations before coming here.
… moreThe dining room faces out into the Forrest and you really get he feel for cuisine which focuses on foraging for ingredient in the area.
Service was top notch, staff were very friendly, knowledgeable and attentive.
Wine and cocktail list was extensive.
The food however was lacking in my opinion.
I can’t fault the execution or technique but the flavor combinations for many of he dishes we not to my liking. And the foraged ingredients….some should have stayed in a the forest. I do understand the philosophy and concept of foraging, but if the produce isn’t up to standard or unavailable from foraging, I’d rather source from farmers and producers instead of risk sticking to foraging for the sake of it.
But then again this was my first time dining in a restaurant whose focus foraging and may have unreasonable expectations before coming here.
Anthony K
The definition of a 3-star Michelin is “exceptional cuisine that is worth a special journey”. Unfortunately the Spring ’19 menu did not meet this high bar, and it is with some consternation that I write this less-than-perfect review, because our experience here was quite wonderful.
So let’s begin with all that the Restaurant had done right — the ambiance, the location, and especially the SERVICE. The Restaurant at Meadowood is itself nestled within the resort, up a short but scenic tree-lined drive. The gate man, the valet, the host were all very friendly and attentive, and we were promptly ushered into a calming and serene location — exposed wood, solid stone, leather chairs, perfectly placed lighting, Zalto glasses, and even a faux tree. The service staff was superb, wonderful (but also appropriate) wine recommendations by the Somm, followed by a consistent and delicate dance of 6 plates hitting the table within 10 seconds during each of the 16+ times they were served and subsequently cleared — mesmerizing to watch. Also important, taxes and gratuity are included (and the staff helpfully mentioned this again at the end of the meal), saves one from the anxiety and mental gymnastics of calculating a living wage subsidy, guilty of not doing it properly, or the regret of overdoing it.
TL;DR: this place was fancy a-f, and tasteful at it.
But alas, the crux of Michelin’s guide (which navigated us here), is one based in cuisine, and the majority of the dishes left something to be desired. The theme, for the Spring ’19 menu, is likely one rooted in ingredients, farm-to-table, hyper-local, [insert buzzword], there is no presentation, no flair, no frills, no pizzazz — which is something we have grown accustomed to with Michelin “destinations” — a Disneyland for your mouth; a Broadway play for your palate. This … was much more simple. Perhaps zen?
Prior to the meal, a basket of fresh vegetables was brought out — perhaps the same that went into our dishes? We were not sure. On asking why the asparagus is white, the presenter just rehearsed the same line (but I Googled it — it was because it was sun/chlorophyll deprived — by growing completely submerged in soil or covering with a tarp, the result is a more fibrous and milder … asparagus).
The dishes were brought out one by one, properly spaced, interjected with the few bottles of aptly paired wines we had ordered. However, few were particularly memorable: 1. the salad roll tasted… green; 2. the baby potatoes tasted… like my garden potatoes; 3. the beignet chestnut had a good texture; 4. the miso oyster nasturtium (a perennial weed) was fresh; 5. the white asparagus was cooked and chilled to perfection, the pacific rock crab and wild onion flavorful; 6. the escabeche of broccoli clams tasted of al dente broccoli, and fine textured clams; 7. the caviar smoked tendon cultured butter sabayon was DELICIOUS, like a perfectly integrated red wine it just all melded together — this was the single dish we probably came for; 8. abalone and cabbage, meh; 9. local sole cover crop, meh; 10. duck tea followed by pekin duck, had much better in Beijing, the risotto (specifically noted that it was made with CA rice! i.e. Cal-rose which accounts for more than 90% of rice consumed in the US?) was on the salty side and did not quite showcase the duck; 11. the slow cooked pork collar, interesting kohlrabi texture but taste was lacking; 12. black truffle veined blue cheese with beeswax pear and charter oak bread — this screamed “lazy chef”, the blue cheese completely overpowered any truffle aroma, olfactory or taste; 13. yogurt cultured with almond blossoms rhubarb sorrels – not sure what the almond flowers did for this dish, but the presentation was somewhat pretty, tasted like yogurt; 14. bay leaf ice cream with a chocolate ball over a bay leaf sprig – good and unique ice cream flavor, perfect texture; 15. last bites – cute box, but snacks were reminiscent of Asian grocery store knick knacks.
In sum… good food? Yes. “Exceptional cuisine that is worth a special journey?” No.
… moreSo let’s begin with all that the Restaurant had done right — the ambiance, the location, and especially the SERVICE. The Restaurant at Meadowood is itself nestled within the resort, up a short but scenic tree-lined drive. The gate man, the valet, the host were all very friendly and attentive, and we were promptly ushered into a calming and serene location — exposed wood, solid stone, leather chairs, perfectly placed lighting, Zalto glasses, and even a faux tree. The service staff was superb, wonderful (but also appropriate) wine recommendations by the Somm, followed by a consistent and delicate dance of 6 plates hitting the table within 10 seconds during each of the 16+ times they were served and subsequently cleared — mesmerizing to watch. Also important, taxes and gratuity are included (and the staff helpfully mentioned this again at the end of the meal), saves one from the anxiety and mental gymnastics of calculating a living wage subsidy, guilty of not doing it properly, or the regret of overdoing it.
TL;DR: this place was fancy a-f, and tasteful at it.
But alas, the crux of Michelin’s guide (which navigated us here), is one based in cuisine, and the majority of the dishes left something to be desired. The theme, for the Spring ’19 menu, is likely one rooted in ingredients, farm-to-table, hyper-local, [insert buzzword], there is no presentation, no flair, no frills, no pizzazz — which is something we have grown accustomed to with Michelin “destinations” — a Disneyland for your mouth; a Broadway play for your palate. This … was much more simple. Perhaps zen?
Prior to the meal, a basket of fresh vegetables was brought out — perhaps the same that went into our dishes? We were not sure. On asking why the asparagus is white, the presenter just rehearsed the same line (but I Googled it — it was because it was sun/chlorophyll deprived — by growing completely submerged in soil or covering with a tarp, the result is a more fibrous and milder … asparagus).
The dishes were brought out one by one, properly spaced, interjected with the few bottles of aptly paired wines we had ordered. However, few were particularly memorable: 1. the salad roll tasted… green; 2. the baby potatoes tasted… like my garden potatoes; 3. the beignet chestnut had a good texture; 4. the miso oyster nasturtium (a perennial weed) was fresh; 5. the white asparagus was cooked and chilled to perfection, the pacific rock crab and wild onion flavorful; 6. the escabeche of broccoli clams tasted of al dente broccoli, and fine textured clams; 7. the caviar smoked tendon cultured butter sabayon was DELICIOUS, like a perfectly integrated red wine it just all melded together — this was the single dish we probably came for; 8. abalone and cabbage, meh; 9. local sole cover crop, meh; 10. duck tea followed by pekin duck, had much better in Beijing, the risotto (specifically noted that it was made with CA rice! i.e. Cal-rose which accounts for more than 90% of rice consumed in the US?) was on the salty side and did not quite showcase the duck; 11. the slow cooked pork collar, interesting kohlrabi texture but taste was lacking; 12. black truffle veined blue cheese with beeswax pear and charter oak bread — this screamed “lazy chef”, the blue cheese completely overpowered any truffle aroma, olfactory or taste; 13. yogurt cultured with almond blossoms rhubarb sorrels – not sure what the almond flowers did for this dish, but the presentation was somewhat pretty, tasted like yogurt; 14. bay leaf ice cream with a chocolate ball over a bay leaf sprig – good and unique ice cream flavor, perfect texture; 15. last bites – cute box, but snacks were reminiscent of Asian grocery store knick knacks.
In sum… good food? Yes. “Exceptional cuisine that is worth a special journey?” No.
Vincent Sartor
For our 20th anniversary we chose 20 of the best restaurants in the Bay Area. Meadowood is clearly one of the best, but not 5 stars for both of us. Meadowood is definitely at the top end of high-end restaurants, and the man at the gate assumed we were heading to the grill when we pulled up in our 15-year-old Minivan for dinner. Certainly that was a safe assumption considering the cost of a meal here.
Meadowood is exactly what you expect from a top quality restaurant. Everything about the experience is polished. After the meal we were even invited to tour the amazing kitchen and found out that you can have a special meal in there!
We had a huge variety of dishes, many of which were the best of their kind among all the great restaurants we have been to. Like others have mentioned in their reviews the desserts are not quite up to par with the rest of the meal. The Oil Oil Pudding we had was great, but the candied garden was not special.
Why not 5 stars? Certainly the meal and experience at the restaurant were 5 star quality, however my wife had severe stomach issues after the meal. She often had stomach issues after these large tasting menus, but this was beyond that. I had no issues at all, and the meal had so many different items that impossible to know what the problem was.
… moreMeadowood is exactly what you expect from a top quality restaurant. Everything about the experience is polished. After the meal we were even invited to tour the amazing kitchen and found out that you can have a special meal in there!
We had a huge variety of dishes, many of which were the best of their kind among all the great restaurants we have been to. Like others have mentioned in their reviews the desserts are not quite up to par with the rest of the meal. The Oil Oil Pudding we had was great, but the candied garden was not special.
Why not 5 stars? Certainly the meal and experience at the restaurant were 5 star quality, however my wife had severe stomach issues after the meal. She often had stomach issues after these large tasting menus, but this was beyond that. I had no issues at all, and the meal had so many different items that impossible to know what the problem was.
Rachael Vaughn Ray
I’ve been to the Meadowood twice and it continues to be a Yountville favorite. The restaurant focus on quality over quantity with thoughtful dishes driven by fresh ingredients. We attended one of their 12 days of Christmas holiday dinners featuring guest chefs. The meal was fabulous, integrating flavors from the guest chef with favorite Meadowood classics.
… moreTrips By Tricia
An elegant and incredible dining experience. The creativity, presentation, hospitality, and overall atmosphere was an absolute delight and left a memorable impression. I can’t wait to return!
… moreKar Wing Ho
Attended their 12 Days of Christmas dinner on Day 7 with Chef Yoshi Takazawa from Japan. A fabulous Christmas gift to myself. Must try dinner experience if you are a foodie. Will definitely return to try their tasting menu. Some highlights below.
… more