Mustard’s Grill – Napa, California
Napa was the most surprising of all wine trips. We are so accustomed to being enveloped in warm hospitality when visiting other countries that the coolness of Napa was a bit off-putting at first. Everyone here is the in wine business. Everyone here makes wine. And everyone wants you to pay big time for that wine…even when it isn’t very good.
The food is no different. However, just as there are exceptional people with outstanding product that Timeless Wines proudly features in their portfolio, there are restaurants that rise above the dim in the Napa Valley. Mustard’s represents everything that Napa should be: fresh product, quality production, layers of flavors, and all wrapped up in a comfortable, down-to-earth vibe.
Our waitress was born and raised in the Napa Valley. She mentioned that she always thought she was poor until she found out later in life that going to the same school as the Mondavi’s was a big deal to the rest of America. She was one of those girls that was easy to like with her warm and quirky smile and her complete honesty when it came to food or wine. Nothing at all like what you would think Napa would breed. Nothing pretentious or assuming, and absolutely zero entitlement issues. Other restaurants in the area should probably look into cloning her to better their own establishments.
In this new era of molecular gastronomy, duck could possibly be made into a foam or even liquefied and reshaped to look like a rubber duck. It is quite refreshing to order Local Smoked Sonoma Duck and have an actual leg and breast arrive to the table with an incredible crispy skin and moist melt-in-your-mouth meat. Mustard’s Grill claims to serve honest American fare with worldly sophistication. The duck could not have been a more perfect representation of this.
The menu is simple. I don’t have to list out double digit courses for you here. They let their organic garden guide their seasonal fare. There are a few staples like their “Famous Mongolian Pork Chops” and the “Ever Popular Seafood Tostada” that changes with whatever the fresh fish is that day. That was my choice on our trip there and a thick cut swordfish was laid on a bed of corn tortilla with black beans, red cabbage and watercress slaw and other greens. Everything on the plate was fresh. The mixture of greens and cabbage with the swordfish made for a completely fulfilling meal. The portions are hearty in every course. The height that their dessert pies (lemon lime!) are particularly amazing. It tasted just as awesome.
A friend of ours in the restaurant business was planning a trip to Napa. Mustard’s was the first place we told her that she should book a reservation. It’s also where we know we will return to on our next trip.
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