Charlie Palmer Steak Napa
Steak house · Napa ·
Innovative steakhouse renditions, craft cocktails, and happy hour deals
Innovative steakhouse renditions, craft cocktails, and happy hour deals
"Bold Flavors and the Best Beef in Wine Country Chef Charlie Palmer’s newest wine country restaurant occupies most of the lobby at the Archer Hotel in downtown Napa—a lively setting for food that’s fresh and fun. Most dishes represent innovative spins on classics. The pig-ear pad thai is prepared like the original, only instead of noodles, Palmer and his chefs slice chicharróns extra thin. The surf and turf featuresa petite filet mignon and stuffed Maine lobster. Of course, the real star of this steakhouse is the steak; Palmer specializes in what he calls “artisanal beef" and almost always features wagyu on his menu. Cuts vary in size and shape, but the Bone-on Tomahawk for Two is the most formidable opponent. In warmer months, try to grab a table on the open-air patio in the courtyard to the west of the main dining room; it’s both private and shaded, and provides a perfect perch to linger for hours."
"Downtown Napa has been revamped in the last few years and is now home to some solid hotel options for your trip, including the Archer Hotel, outfitted with rooftop views of downtown Napa, Charlie Palmer Steak." - Abbe Baker
"Opened in 2017, this Napa steakhouse specializes in large, shared Tomahawk cuts and represents a nearby option for wine-country diners seeking high-end steaks paired with big cabernets." - Caleb Pershan
"Service is superb, as you would expect of any restaurant in this chain. For Valentine’s Day, executive chef Francisco Lopez, Jr. is serving up a six-course tasting menu for $145 per person." - Abbe Baker
"The downstairs bar in a downtown hotel property is known for its crowd-pleasing craft cocktails, especially the CP Old‑Fashioned made with WhistlePig 10-year rye, orange oleo saccharum, raspberry, and bitters; it forms one half of the hotel’s lively cocktail scene that has attracted a quick cult following since opening within the past year." - Matt Villano
