"Long before St. Helena’s Farmstead, Napa Valley institution Brix mastered farm-to-table dining in wine country. For Restaurant Week lunch, $20 goes a long way and won’t leave you hungry. Enjoy lobster bisque and a truffle-roasted chicken carbonara fettuccine, with bacon and local egg. The same soup is instead paired with a Tuscan-braised lamb shank in a creamy polenta for the $46 dinner, which adds on a salted caramel chocolate tart with espresso ice cream for dessert. If the weather is nice, request a table outside looking out at Brix’ two-acres of stunning culinary gardens, with vineyards and views of the Mayacamas Mountains." - Jess Lander