Grace’s Table, listed on the Michelin Guide, is a lovely spot for locals and visitors alike. The staff is warm and friendly, and ready to make a recommendation because everything on the menu sounds delectable!
Our friend’s, Anthony and Karen selected the location and it was an amazing choice! Grace’s Table is a Top Ten Restaurant for Napa according to USA Today. With the French Laundry as number one, Grace’s Table at number ten is in great company.
We began with the Iron Skillet Cornbread with Lavender Honey Butter. The honey is infused with lavender resulting in a sweet, creamy blend of nectarous flavors that delight. Grace’s Table also servers bread from the Model Bakery. Bread from the Model Baker is always consistent – a chewy crust with a moist interior
Up next was the Glazed Pork Belly, wine barrel smoked kurabuta belly, served with roasted fig and baguette crostini. The first bite of the pork belly made me close my eyes. All of my senses were focused on that one bite – hot, crisp and filled with wine barrel smoky goodness. I felt like Anton Ego in the movie, Ratatouille, when he took the first bite of Remy’s ratatouille. Except I’ve never had Grace’s Table pork belly before. It transforms you and your life will never be the same again. It will go on your mental list of memorable food. If you go to Grace’s Table, you MUST order the Glazed Pork Belly!
For the salad course we both ordered the Duck Breast special. Cold smoked duck breast with arugula, Niçoise olives, balsamic vinegar drizzle and Reggiano Parmesan.
For the mains, I ordered the Roasted Young Chicken, which was Quinoa-wild rice pilaf with winter squash, chestnuts, dried cranberry spiced pumpkin seeds, and a red verjus pan sauce. Let me just say, this was better than any adjective I could find to try and describe it. Crispy skin. It was so crisp you could hear it crunch.
John ordered the Southwest Tamale, a Chipotle pulled pork shoulder, green chili, black beans jack cheese, chili lime slaw, cilantro dressing, cascabel chili sauce. It was a spirited take on a familiar dish. The spicy pork with the chili lime slaw was a contrast between the crunchy slaw and the soft, tender masa of the tamale.
Karen ordered the Fillet of Sole, one of the specials, served on a bed of lentils with browned butter and capers. Salty, citrusy, and delectable. The fish was cooked perfectly – moist and tender.
Anthony ordered the item that is highly recommended – the Kabocha Squash Gnocchi. Gnocchi served in a Gorgonzola cream sauce, Bloomsdale spinach and Rose walnuts and Reggiano Parmesan. Tiny gems of pomegranate dotted the plate like rubies.
Each course was better than the last and if the savory dishes were any indication, dessert must be had!
We ordered the Classic Creme Brulee – sugary, golden, crackly topped and smooth creamy goodness beneath. Served in a sweet, heart shaped dish. Enough for two to share!
Karen ordered the Old Fashioned Devil’s Food Cake made with Chantilly Cream And Maldon Salt. The frosting was a dark chocolate, luscious ganache. The Maldon Salt was hidden between the layers and when Karen tasted the chocolate and the salt together, she sat back in her chair. It was the perfect combination!
We truly enjoyed our visit to Grace’s Table and will go back again!