"Soak up the bucolic splendor of Napa’s northern reaches in the Four Seasons resort, the ideal setting for this au courant embodiment of classic Wine Country fine dining. Chef Rogelio Garcia displays a distinctly Californian perspective, using precise technique in order to highlight exceptional ingredients. Whether it’s a lively crudo of dry-aged kampachi with golden kiwi aguachile, or an earthy, ultra-silky sunchoke velouté with jamon de Bellota and Périgord truffle, each dish is finely tuned and harmonious." - MICHELIN Guide