What is important to underscore is that Rom Toulon's extensive knowledge is such that he can very quickly decide on the best wine to match your dish. To me, this is both a gift and a skill. By the definition of their job, sommeliers taste a lot of wine. What separates the five-star sommeliers from the rest is their chef-like ability to pick up an accent of a dish (a hint of vanilla in a sauce) rather than generically pair a white wine with a seafood entrée.

Of course, you can create your own a la carte meal. Fish dishes include Local Dungeness Crab served with sunflower seeds, vanilla, Bartlett pear, and Jalapeno, Scallop and Blue Hawaiin Prawn, Olive Oil Poached Black Cod with Osetra caviar and oyster foam, and Pacific Kampachi with braised lettuce, peas, crab, and mint. Entrees include poached and roasted squab, slow roasted veal, and Marin Sun Farms lamb along with the suckling pig served on the tasting menu.

At the time of my meal, Chef Christopher Kostrow had only been in the kitchen a few weeks, so The Restaurant is too new to review, even though everything was fabulous. I loved his flavor combinations, however, and feel very comfortable suggesting that when you do visit, just leave yourself in his hands. Although the wine list is spectacular and will have Napa Valley wine aficionados salivating, consider leaving your pairing to Rom. Delicious surprises await!

Meadowood · Napa Valley
900 Meadowood Lane
St. Helena, CA 94574
Tel (800) 458-8080