"Chef Thomas Keller has transformed his Yountville caviar and Champagne lounge into a full-service restaurant. The menu, developed by chef de cuisine Jeffery Hayashi, incorporates Asian influences with dishes like black truffle egg salad sandos, bigeye tuna and king salmon chirashi bowls, and warm butter mochi for dessert. The restaurant also includes Regiis Ova caviar, served with oysters or atop barbecued white asparagus." - Justine Jones