TRUSS Restaurant & Bar
Restaurant · Calistoga ·
Californian farm-to-table cuisine with vineyard views
Californian farm-to-table cuisine with vineyard views
"This restaurant inside a recently opened Four Seasons property serves farm-to-table lunch in an open-concept dining room with sweeping vineyard views; standout dishes include a yellowfin tuna bowl with California avocado and a wild mushroom bucatini with fall squash and sautéed maitake mushrooms. The beverage program features a curated list of about 250 bottles selected by sommelier Morgan Grey, making it easy to pair meals with nearby regional wines." - Kristin Braswell
"I noted that TRUSS Restaurant + Bar sits adjacent to the Four Seasons’ new restaurant and that the resort’s venue is expected to offer a more elevated menu than TRUSS." - Paolo Bicchieri
"Opened within the new Four Seasons Napa, Truss launched with the more casual Living Room offering an all‑day menu from caviar toast for breakfast to oysters and burgers around a fire pit while the fine‑dining side is still to come." - Becky Duffett
"Opening November 1 within the recently opened Four Seasons Napa in Calistoga, I can feast on caviar toast for breakfast or slurp oysters during happy hour while cozying up to a fire pit on the stone terrace with views of the working winery and the Palisades Mountains. Led by chef Erik Anderson (formerly executive chef at two‑Michelin‑star Coi and Catbird Seat), Truss is starting with the more casual Living Room serving an all-day menu from breakfast through late-night snacks, while the fine-dining half, Truss Restaurant, is promised to open in the coming weeks. The kitchen leans on wine-country Californian ingredients and French techniques, with an emphasis on game birds—sourcing quail from Wolfe Ranch—and a private-label white sturgeon caviar from California Caviar Co.; the menu balances laid-back items like burgers and pizza with luxurious offerings such as fruits de mer and an indulgent strip loin with anchovy butter for two ($120). Breakfast is bolstered by pastry chef Josh Gaulin (Quince, Michael Mina, Meadowood) baking morning buns and coffee cake alongside rolled omelets and smoked caviar toast. Sommelier Morgan Grey has curated about 250 labels with strong local Calistoga representation, and bar lead Randy Languerand is crafting cocktails including bourbon washed in brown butter and a cardamom-infused vodka tonic. The indoor-outdoor, 150-seat space sits on the Four Seasons’ 26-acre estate on Silverado Trail at the foot of Mount Saint Helena, with floor-to-ceiling glass doors, an indoor fireplace, outdoor fire pits, a semi-private Vineyard Terrace, and a 16-seat Cork Room private dining area; hours begin with breakfast daily 6:30–11 a.m., and lunch/dinner Sun–Thu 11 a.m.–10 p.m., Fri–Sat 11 a.m.–11 p.m." - Becky Duffett
"I expect Truss, helmed by Michelin-starred chef Erik Anderson at the Four Seasons Resort Napa Valley, to offer a farm-to-table a la carte menu featuring items like California white sturgeon in collaboration with California Caviar Co. and quail from farmer Brent Wolfe, all served in an indoor-outdoor dining room with sweeping views of Calistoga vineyards and the Palisades Mountains." - Lauren Saria