Grace’s Table
1400 2nd St.
Napa
(707) 226-6200
Global Cuisine
Entrées (dinner): $12-$29
Breakfast, lunch and dinner daily
Short wine list; soju cocktails
“There’s a difference between food and cuisine,” says Grace’s Table chef/co-owner (with wife, Nancy) Mauro Pando. “Food is what’s in the backyard, cuisine is what we do with it. [This restaurant] is where we combine being local, organic and global all at once.” With dishes inspired by the “melting pot” of Mauro and Nancy’s heritage and backgrounds—Mauro’s dad is Argentine, Nancy is Scandinavian, and both have extensive restaurant experience in various locations and cuisine styles—Mauro says, “We’re combining everything and being thankful for being able to do that.” And now you know how the name originated.
We visited during a busy brunch, where the servings are generous and the service is fast and efficient. The room features modern décor including custom tile work and framed art (some by the Pandos’ children). The room is fairly small, but there’s plenty of bar seating and some outdoor tables along the sidewalk as well.
The beverage menu offers wine, beer and soju cocktails (try the blood orange martini—great aromas and flavor). Domaine Chandon’s Blanc de Noirs and Bear Republic’s Racer 5 started us off just right as some hot grilled cornbread (moist, delicious) served with dill honey butter and pickled onion (all pickled vegetables are house made) came before the meal.
Next we had a golden brown Argentine empanada, its flaky crust filled with beef, green olives, currants, egg and spices. Mild, herbaceous chimichurri sauce was the perfect accompaniment. A large, crisp and fresh salad of sweet pear slices, wild arugula, frisée, shaved fennel, butter lettuce, candied walnuts and creamy goat cheese was lightly dressed with pomegranate vinaigrette and drizzled with aged balsamic.
The day’s special was rich and comforting, featuring farm fresh eggs scrambled with wild hedgehog mushrooms, Swiss cheese, chives and sherry, atop a crostini and drizzled with pesto.
For entrées, we first went for the Southwest tamale: sweet corn served in an open husk and piled high with chipotle pulled pork shoulder, green chili sauce (with a nice kick) and Monterey jack cheese, accompanied with cole slaw, black beans and pico de gallo. Second, the fish tacos had house made (thick) flour tortilla shells topped with fresh fish, cheddar, black beans and pico de gallo, accompanied with cole slaw and buttermilk-chili-lime dressing. A potato cake side dish was topped with sautéed peppers, onions and fresh chives.
For dessert, we enjoyed perfectly textured vanilla bean crème brulée that had a golden crisp top that was easy to break through and thoroughly enjoy, along with French pressed coffee from California Roasters.
