The Restaurant at North Block further cements Yountville as a fine-dining destination. [Photo by Nicola Parisi]
Few 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.
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 by confit potatoes, great for soaking up the savory balsamic. Second, we sampled the New York strip ($68), which came with a rich cabernet reduction and a dollop of shallot marmalade—a mix of savory and sweet that enhanced an already flavorful cut of Flannery beef. Executive Chef Juan Cabrera emphasizes local-sourced ingredients, with much of the menu realized through open-hearth and live-fire cooking techniques. The kitchen is aiming for sustainability and naturalism in what it serves, and by the taste of it they’re succeeding.
There’s a casual vibe at North Block; unlike other esteemed restaurants in the region, this one welcomes a good mix of locals and out-of-towners, lending it a neighborhood feel. The restaurant underwent renovations two years ago and has emerged hitting a nice balance of relaxed and sophisticated. Yountville just keeps getting better and better.
Restaurant at North Block
6757 Washington St., Yountville
707-944-8080
info@northblockyountville.com
Happy Hour, 3 to 5 p.m. daily
Dinner, Sunday to Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.
Did You Know?
The Liberty Duck found on North Block’s menu—and other fine-dining menus in the North Bay—comes from Sonoma County Poultry, founded by duck farmer Jim Reichardt in 1992. Liberty Ducks are a strain of Pekin Duck (common white, long-necked domestic ducks) developed in Denmark that are larger and meatier and best suited to temperate climates. They receive no antibiotics or hormones and are fed on a diet of corn and other grains, according to libertyducks.com.
