Mustards Grill

Since Mustard Grill’s inception a quarter century ago, Cindy Pawlcyn has captured the heart of casual, refined diners. Pawlcyn’s menu depends on the two acres of farmed gardens that surround it, but Chef takes green thinking further. Her garden is fertilized naturally and its plantings are considerably more substantial and diverse. Think eggplant, zucchini blossoms, French melons and purple potatoes in the summer.

Winter holds richer offerings: root vegetables, Swiss chard, cheddar cauliflower and fava beans. And of course, meats and seafood off the grill are well loved among regulars: try the seared Ahi tuna on sesame crackers or the BBQ baby back ribs. It’s been said that Mustards Grill is where you go in Napa when you want to eat and you want to eat well. It’s hearty but healthy fare, made with fresh thinking and classic style.