TORC

The 19 Best Restaurants In Napa - Napa - The Infatuation

"Torc gets a lot of love from locals, and once you try the deviled eggs and peruse the 15-page wine list, it’s easy to see why. The disjointed mix of metals, wood, pops of color, and stone walls feel better suited for a man cave makeover in the early 2000s, but the food more than makes up for any interior missteps. Torc makes dishes that are familiar without being boring, yet pushes expectations where they can. The tomato tart is a great example—it’s deconstructed to look more like an overflowing hamburger, which varies in success, and the dehydrated tomato “magic dust” seasoning lives up to the name. Opt for the fried squash blossoms with yuzu dipping sauce that’s haunting in the best way possible." - christina julian, lani conway, jasmine alexandra

Torc - Review - Downtown - Napa - The Infatuation

"Torc gets a lot of love from locals, and once you try the deviled eggs and peruse the 15-page wine list, it’s easy to see why. The disjointed mix of metals, wood, pops of color, and stone walls feel better suited for a man cave makeover in the early 2000s, but the food more than makes up for any interior missteps. Torc makes dishes that are familiar without being boring, yet pushes expectations where they can. The tomato tart is a great example—it’s deconstructed to look more like an overflowing hamburger, which varies in success, and the dehydrated tomato “magic dust” seasoning lives up to the name. Opt for the fried squash blossoms with yuzu dipping sauce that’s haunting in the best way possible. photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp Pause Unmute" - Jasmine Alexandra

"The ingredients may seem familiar, but the flavors and preparation are inspiring and innovative at Torc. Serving fresh, local, and seasonal food should be a given in Napa Valley, but that's not enough to win the culinary warfare of one of the world's most celebrated dining destinations these days. Fortunately, Chef O'Toole doesn't depend solely on freshly unearthed radishes. Well-honed technique and internationally inspired ingredients (serrano ham, Maryland soft-shell crab, mangos, and chile sambal) bring a next-level treatment to the locally foraged mushrooms and just-sprouted pea shoots. The menu always feels fresh and lively and the room—stone walls, dark bar, and warm wood floors—is masculine and welcoming."