D I N E W I S E WITH JASON WALSH Restaurant at North Block F ew places are as known for their restaurant/winery culture as Yountville. With little more than 3,000 residents, its population ebbs and flows by the number of Michelin-guide reviewers paying their respects on any given day. Now, after only four years on the scene, the Restaurant at North Block is growing a reputation to rank among the longtime established food destinations in one of Napa Valley’s most-visited little towns. Located at 6757 Washington St. as part of the upscale North Block Hotel, the restaurant (and hotel) opened in 2021 in a space previously occupied by Hotel Lucca and its Redd Wood restaurant, known for its pizzas. And in a only a small handful of years, North Block has joined the ranks of Napa’s elite dining destinations—Michelin lists it, but hasn’t yet doled out a star— with an emphasis on coastal cuisine and a carefully crafted cocktail program framed by West Bev Consulting, whose creative elixirs can be found on menus at several notable West Coast establishments appealing to trendy drink connoisseurs looking beyond the local wine list. We visited on a chilly January weeknight—both the main dining area where we sat, and an adjoining side room, were abuzz with hungry guests. Knowing the thought put into the cocktail menu, we kicked things off with Tea & Oranges ($18), a mix of Earl Grey, gin amaro, sherry and orange blossom, rendered slightly foamy by egg white—smooth and refreshing, a prime example of the lively and unique concoctions North Block and WBC are pouring. North Block is an intimate space. The focal point is the bar facing the entrance, brightly lit by several rows of small, round overhead lights, mirroring the several larger globe-shaped illuminations strewn throughout the main dining room. The soft, low-key ambience is warm and inviting; the planet-like lights, eye catching. From the starters menu we sampled the yellowtail crudo ($28), with raw amberjack topped by citrusy cuts of satsuma and savory caviar, livened further by a lemon broth—a tasty light course to begin the meal. Our server also recommended the charred octopus ($30), with small cuts of meat enhanced by a mix of butternut squash and fairytale pumpkin under a rich agrodolce, a sweet/sour Italian sauce commonly served with autumn vegetables. A few bites and you’ll taste why this is among the house favorites. Our shared entrees started with the Liberty Duck breast ($55), served with chanterelle mushrooms under a balsamic glaze—a tasty showcase for the Sonoma County-bred fowl, accompanied
The Restaurant at North Block further cements Yountville as a fine-dining destination. [Photo by Nicol
Executive Chef Juan Cabrera . [Photo by Verena Dohmen]
54 NorthBaybiz
March 2025
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