With a $7 million renovation under its belt, the Napa Valley Marriott Hotel & Spa has a beautiful new look. And the crown jewel in its indoor/outdoor lobby is VINeleven. With Executive Chef Brian Whitmer at the helm, its menu features a selection of small and mid-sized plates that defy categorization. And with inspiration from the property’s large heirloom vegetable garden, the colors and flavors are vibrant, fresh and distinctive.
Once you enter the building, there’s no missing the restaurant’s huge, u-shaped bar, which offers specialty cocktails and an extensive wine list. The dining area is open to the lobby, or you can sit outdoors on the large patio near the pool.
We started with an ice-sheen-topped Tanqueray 10 gibson and a refreshing Grey Goose gimlet, along with fresh Pt. Reyes oysters served with cocktail sauce and Champagne mignonette. A combination plate of marinated olives (all shapes, sizes and colors) and crispy smoked chickpeas (soaked for 24 hours, dried, then pan roasted with butter and paprika) hit the table next. Thick sprigs of asparagus fried with a crisp, golden batter and served with a bright lemon aioli rounded out our starters.
Wines ordered by the glass are served in six-ounce pours, with a miniature carafe alongside the glass. We went for the 2007 Louis Martini Cabernet Sauvignon (dark, lush) and the full-bodied Hess Collection Chardonnay.
The Thai curry mussels were plump and perfect, prepared first with fresh lime juice, then cooked in the shell with red coconut curry and lemongrass from the garden. They’re served with shoestring fries and have a wonderful, building heat (my friend Stacy loved the sauce so much she declared she wanted to bathe in it!).
Equally delicious were Brian’s Kansas City-style barbecue pork ribs. Four large, melt-in-your-mouth ribs were bathed in a peppery sauce that had a rising heat and a hint of sweet to round it out.
A smoked chicken (very tender) “macho” salad came next and had bite-sized cherry tomatoes, pecans, dates, creamy goat cheese and cornmeal croutons, dressed in a mustard vinaigrette.
Next we enjoyed an incredibly moist, wild caught Pacific sea bass with a brothy, olive oil braised fennel and artichoke sauce with carrots and a touch of truffle oil. Lightly seasoned, the fish was topped with a dash of truffle aioli.
Another standout for us was the porcini ravioli. Cooked al dente, the earthy pillows were served in a rich sauce of spring garlic, fava beans, truffle oil and Vella dry jack cheese, topped with porcini mushrooms.
We moved to some plush seating outdoors, next to a fire pit, for dessert—a chocolate Grand Marnier crème brulée that had a perfect top and a thick, chocolate middle. Thank you to our knowledgeable server Zack and to Chef Whitmer for an excellent experience.
