World-class cuisine inspired by local ingredients. Looking where to eat in Napa Valley? Calistoga Ranch’s longstanding tradition of culinary excellence is showcased in a variety of Calistoga dining options, each reflecting innovative, locally inspired menus that incorporate the freshest organic, natural and seasonal ingredients. Enjoy a magnificent fusion of food, wine and nature as well as special culinary Napa Valley events.
The Lakehouse Lounge is perfect for a taste of one of the region’s renowned wines or a classic cocktail at sunset. Enjoy a specialty cocktail handcrafted by the resort’s mixologist, or an exclusive wine from the international wine list – the perfect addition to the idyllic wooded setting overlooking Lake Lommel.
Located next to our scenic pool, the Pool Terrace offers casual outdoor Napa dining featuring the best of Northern California produce and specialties from the grill. Serving lunch daily, seasonal.
TO REQUEST A CALISTOGA DINING RESERVATION AT ANY OF OUR ESTABLISHMENTS. PLEASE INQUIRE WITH OUR DINING TEAM VIA EMAIL CR.CONCIERGE@AUBERGERESORTS.COM OR BY PHONE AT 1–707-254-2800.
CALISTOGA RANCH IS A PRIVATE RESORT – RESTAURANT RESERVATIONS ARE AVAILABLE TO RESORT GUESTS ONLY.
CRISPY BRUSSELS SPROUTS
1 pound Brussels sprouts
6 ounces bacon, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon dark soy sauce
Juice of 2 lemons
2 medium shallots, minced
3 cups canola oil
1⁄4 cup medium to small fresh mint leaves, roughly torn
1⁄2 cup fresh flat-leaf parsley leaves
Remove and discard any damaged outer leaves. Then peel away the outer layers from each Brussels sprout to yield a total of 2 cups. Set aside. Thinly slice the remaining core pieces and set aside separately.
Cook bacon then transfer the bacon to a kitchen towel to drain, reserving the fat in the pan.
In a large bowl, whisk 2 tablespoons of the reserved bacon fat with the olive oil, soy sauce, and lemon juice. Stir in the shallots. Taste for seasoning and set aside.
Pour the canola oil into a medium pot and heat to 375°F. Line a baking sheet with a kitchen towel and set it aside.
Carefully drop the Brussels sprout leaves into the hot oil. Fry the leaves, turning them over until they are crispy, 2 to 3 minutes. Transfer the leaves to the lined baking sheet to drain, and season them immediately with salt.
In the large bowl holding the vinaigrette, toss the reserved thinly sliced Brussels sprout cores with the mint and parsley leaves. Season with salt. Stir in the bacon and the warm fried Brussels sprout leaves. Enjoy!