Napa Valley Casino's freshly felted tables, replete with sleek tournament chips, host competitive games of poker in its many variations, including three-card, Pai Gow, and Texas Hold 'Em. The calendar features no-limit Texas Hold 'Em tournaments five days a week and free tournaments throughout the week, giving players ample opportunity to bolster their strategic skills and master the art of bluffing by controlling the impulse to shout out their cards. The casino also treats guests to free water, soda, and coffee, as well as donuts during the morning hours and a complimentary dinner at 7:00 p.m. Eight big screen plasma TVs speckle the casino's walls, allowing patrons to enjoy football games or critically acclaimed infomercials as they play.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
In 1988, Chuck Ankeny, the great-grandson of Milwaukee's famed Adolf Hamms, built a brewery on Napa's Main Street. The space changed names and hands over the years, but its tradition of brewing up high-quality beer remains the same. Today, Downtown Joe's Brewery and Restaurant is home to brewmaster Colin Kaminski. Along with a slew of seasonal pours, he crafts six year-round mainstays including the Thistle Very Bitter, an amber ale with notes of grapefruit and caramel, and the biscuity Golden Ribbon Pale Ale.
To complement the house-brewed beverages, chefs Bernabe Leon and Gaspar Montoya put their distinctive spin on American pub classics. Here, stout-spiked BBQ sauce crowns Angus burgers, citrus relish tops wild-caught salmon, and free-range portabella mushrooms join steamed veggies in vegan-friendly polenta. Big games are screened on the bar's dozen-plus TVs, and live musicians and DJs soundtrack chewing with upbeat tunes every weekend.
SILO'S fills melodic voids with performances by local and nationally recognized artists and coats throats with bottled bliss from a number of Carneros and Napa Valley wineries. Friday and Saturday nights, live jazz, blues, rock, reggae, and Motown acts inspire involuntary gyrations on the dance floor with a cover charge ($10–$20 per show) to prevent exuberant octopi from clogging dancing lanes. Upcoming acts include the British Invasion tribute act The Who Too on Saturday, April 16, and the classic-rock cover experts of Renegade on Saturday, April 30, playing the songs of Journey, REO Speedwagon, and other '70s and '80s acts.
Chef Greg Johnson transfigures time-tested favorites into creative dishes at the award-winning Zinsvalley Restaurant. Diners can steal away for an exotic midday lunch of coconut yellow curry, which bathes baby bok choy, yams, shitake mushrooms, snow peas, and jasmine rice together in a bath of yellow coconut milk curry ($14), or field imaginary fly balls while noshing on the Wagyu beef hot dog with a piquant kick of jalapeño jam and pico de gallo ($11). At dinner, gourmands can sip local small-production vintages while elegantly slurping shrimp linguini ($16) or the chef's signature steak frittes, which pairs grilled Kobe Bavette with chili-rubbed fries and watercress ($24).
Carpe Diem Wine Bar fastidiously finds the finest vintages of rare, unique wines from around the globe and serves them alongside a menu of small plates that encourage sharing and pairing. When assembling the extensive wine list, Carpe Diem's grape gurus give precedence to pours, such as the L'Objet pinot noir from the Russian River ($13 per glass), that possess interesting flavor profiles. Naturally fermented and aged in French oak, L'Objet exudes the coltish boisterousness of youth and pairs well with Kobe beef corn dogs ($9), which combine the innocence of a boardwalk treat with the futuristic menace of cows raised on classical music. Wines also enhance artisanal cheese and meat plates ($6–$26) or brick-oven grilled flatbreads ($11–$14) piled with toppings that include mushroom, tiger prawn, and pumpkin.