Tyler Rodde at Oenotri

Bio

Tyler Rodde returned to his roots in the Napa Valley in 2010 to open Oenotri, a southern-Italian restaurant featuring a daily-changing menu of rustic dishes built around the freshest local product available. Reflective of a passion for handcrafted food, Oenotri offers a menu with more than 20 different types of house-made salumi, an array of handmade fresh and dry pasta as well as exclusive olive oil sourced from within the Napa Valley. The restaurant’s pizzas are baked in a 100-percent wood-burning oven, imported from Italy.

From My Menu

Chef Stephen Barber reviews Panna pizza at Oenotri
$$$ | Italian
Napa
1 Review
"The menu changes almost daily, as chefs Curtis Di Fede and Tyler Rodde showcase their unique knack for crafting extraordinary pizzas. Pies can be topped with a variety of vegetables, like wood oven-roasted cauliflower. Be sure to pair your meal with Italian wine suggestions from former French Laundry sommelier Sur Lucero."
Chef Lena Kwak reviews Meatballs w/ tomato pork sugo at Oenotri
$$$ | Italian
Napa
1 Review
"First off, the highlight of this dish is the sauce. It’s the perfect balance of sweet and deep, savory flavors from the pork. Obviously I’m not Italian, but I’d put money down that any Italian grandma would be impressed with this sauce. "
Chef Rogelio Garcia reviews Margherita pizza at Oenotri
$$$ | Italian
Napa
2 Reviews
"I like how crispy and thin the crust is, and the tomato sauce they use is good too. I love being able to get great food like this after work!"
Chef Sean O'Toole reviews Salsiccia pizza at Oenotri
$$$ | Italian
Napa
1 Review
"It's a classic–tasty house-made pork sausage with hot pepper, Mozzarella Di Bufala, San Marzano tomato, caramelized onions, and mustard greens. I always add the Calabrian chile."
Chef Ethan Speizer reviews Foie Gras Pizza with Black Truffles at Oenotri
$$$ | Italian
Napa
1 Review
"Sounds heavy right? Not so much. Just the right amount of frozen foie torchon shaved over parmigiano reggiano, cream and Saba. Sweet, salty, earthy goodness. It's the best spot in NorCal for pies."