Tyler Rodde

Chef
Tyler Rodde

Napa

About Tyler Rodde

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.

My Venues

At My Venues

Salsiccia pizza
Oenotri
$$$, Full Bar, Italian,
"It's a classic–tasty house-made pork sausage with hot pepper, Mozzarella Di Bufala, San Marzano tomato, caramelized onions, and mustard greens. I always add the Calabrian chile."
Sean O'Toole
Chef
Sean O'Toole
Torc
Meatballs w/ tomato pork sugo
Oenotri
$$$, Full Bar, Italian,
"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."
Lena Kwak
Chef
Lena Kwak
The French Laundry
Panna pizza
Oenotri
$$$, Full Bar, Italian,
"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."
Stephen Barber
Chef
Stephen Barber
Farmstead at Long Meadow Ranch
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