Charlie's Napa Valley
Restaurant · St. Helena ·
New American cooking with steak, fried chicken & cocktails
New American cooking with steak, fried chicken & cocktails
"At Charlie’s, you’ll likely leave having made friends with your neighbors. It has a cozy, coastal farmhouse feel Nancy Meyers would approve of, with wood beams, stripes and plaids, and a tiny window looking into the kitchen. There’s also a buzz in the air that’ll have you talking a little louder than normal while unabashedly eating everything that comes out of the woodfired oven, like the crispy single-layer lasagna or roasted summer squash covered with sundried tomato pesto. Since this place is perfect for any occasion, you can head here to celebrate with a martini-paired seafood tower, or commiserate over a tough week with some housemade Hawaiian rolls and buttermilk fried chicken. If you want fries and chocolatey marshmallow goodness, turn to the late-night menu starring their famous campfire pie." - Jasmine Alexandra
"Charlie’s isn’t your typical restaurant and bar — but rather a dynamic hub for the North Valley community. With monthly chef takeovers, lavish wine dinners, and a bar that keeps the surprises coming, Charlie’s transports you away from the sleepy town of St. Helena. Helmed by chef and owner Elliot Bell, formerly executive sous chef at the French Laundry, Charlie’s blends the richness of local ingredients with global inspiration and, most importantly, fun. As the sun sets, they transition to “Chucks,” a late-night food haven featuring comfort food with luxe twists — think caviar-topped potato skins, steak and fries with cowboy butter, and crispy chicken tenders with your choice of gourmet ranch. Sweet endings include an homage to a campfire pie and a nostalgic milkshake-and-fries combo made with vanilla soft serve and Oreo crumble. The late-night menu is available Thursday through Saturday, 9 p.m. to 11 p.m. at the bar." - Vincent Vitale
"Not only is chef Elliot Bell a St. Helena firefighter, he’s also a former executive sous chef at three-Michelin-starred restaurant, the French Laundry. This is to say that the newly opened Charlie’s, which takes over the former Cindy’s Backstreet Kitchen, aims to please both Napa Valley locals and those who travel to the valley from far-flung locales. The menu offers a $96 “seafood party,” featuring a selection of shrimp, oysters, and seafood, plus pretzel-wrapped kielbasa and the showstopper that is beer can chicken." - Flora Tsapovsky
"Napa Valley is filled with iconic restaurants and wineries that have every right to take themselves seriously. But when you’re looking for an incredible meal and a laid-back atmosphere, head to Charlie’s. There’s something so easygoing, playful, and just plain fun about the space. For example, a wood-fired oven by the entrance churns out fresh bread, like their “Hawaiian rolls” brushed with charred pineapple pork fat and house-cultured wild bay butter. And while Chef Elliot Bell’s menu changes every month or so, there are some seasonal dishes that never leave the menu, like the little gem salad with sour cream and onion dressing and salt and vinegar chip croutons." - Lee Musho
"Napa Valley’s famed Cindy’s Backstreet Kitchen, once located at 1327 Railroad Avenue in St. Helena, is now home to Charlie’s, a new restaurant from Elliot Bell, who previously worked as an executive sous chef at the French Laundry. The restaurant serves a menu of familiar dishes such as a seafood tower, wagyu steak, and fried chicken." - Lauren Saria