Chef

Sean O'Toole

"Sourdough Pullman bread fried with butter, cheddar cheese, bacon, avocado, scrambled eggs, and spicy chipotle mayonnaise sauce fixes a hangover or is a great sponge for wine tasting."

"Henry's is truly one of the only bars in downtown Napa. The Scrimshaw beer is ice cold, the Fernet is warm, and the jukebox rocks. They also serve SunChips or popchips in a bag. It's great."

"This is a classic. Capers, shallots, cornichons, mustard, toasted bread, and an egg yolk. Get it with fries and a glass of pinot noir. It's always seasoned perfectly and hits the spot."

"Sliced porchetta with lots of herbs, arugula, and mayonnaise on fresh bread, from right next door, at The Model Bakery. They always have them ready and prepared, so run in and grab one before they run out."

"This old-fashioned donut is crunchy and has just enough sweet maple glaze. One of these dipped in a double espresso gets me ready for weekend brunch service."

"I get the duck version. It's got a nice soft roll, grilled duck, duck pâté, carrots, onions, and jalapeño. Make sure to add extra jalapeño, and dip it in the spicy mayonnaise they give you when you order a side of sweet potato fries. And the always changing beer on tap pairs great!"