Travel Reference
In-Depth Information
The inventive farm-to-table plates at chef-owned Jolé evolve seasonally, and may include
such dishes as local sole with tangy miniature Napa grapes, caramelized Brussels sprouts
with capers, and organic Baldwin apple strudel with burnt-caramel ice cream. Four courses
cost $55. Reservations essential.
Calistoga Kitchen
CALIFORNIAN
$12-18, dinner $18-29; 5:30-9pm Thu, 11:30am-3pm & 5:30-9pm Fri & Sat, 9:30am-3pm Sun)
A sparsely decorated cottage surrounded by a white-picket fence, Calistoga Kitchen is es-
pecially good for lunch in the garden. The chef-owner favors simplicity, focusing on qual-
ity ingredients in a half-dozen changing dishes, such as a delicious lamb stew. Reserva-
tions advised.
All Seasons Bistro
NEW AMERICAN
mains $12-18, dinner $18-27; noon-2pm & 5:30-8:30pm Tue-Sun)
It looks like a white-tablecloth soda fountain, but All Seasons makes very fine meals, from
simple
steak
-
frites
to composed dishes like cornmeal-crusted scallops with summer succo-
tash.
Drinking & Nightlife
Yo El Rey
CAFE
707-942-1180;
www.yoelreyroasting.com
;
1217 Washington St;
6:30am-6pm)
Hip kids favor this micro-roastery, which serves stellar small-batch, fair-trade coffee.
Hydro Grill
BAR
707-942-9777; 1403 Lincoln Ave;
8:30am-midnight Sun-Thu, to 2am Fri
& Sat)
Live music plays weekend evenings at this hoppin' corner bar-restaurant.
