Though Andrea Ballus' wedding frustrations propelled her into reality-television fame, the camera never focused on personal drama?instead, it zoomed in on the cupcakes. As she planned her marriage, Andrea couldn't find a bakery innovative enough to cater her reception. Rather than settle for tired designs, she decided to create her own cupcakes, mixing confections in signature flavors and garnishing them with edible art. These concepts led to the first incarnation of Sift?a dessert venue whose ingenious edibles have since won first place on the Food Network's Cupcake Wars and returned to compete on Cupcake Champions.
Sift Dessert Bar's current cupcake menu pays homage to classic tastes as well as cunning combinations, from the Snickerdoodle and Samoa to the Berry Good Cheesecake?a vanilla cake atop a graham cracker crust, filled with raspberry jam and topped with cream cheese frosting. Visitors can pluck their favorites from the onsite displays or order custom servings that suit a wedding or party theme. In the past, Andrea and her staff have festooned cakes with images of cheerful dragonflies, company logos, and Pink Floyd album art as well as holiday graphics for New Year's and Christmas.
Alongside their signature item, Sift prepares a separate catalog of nostalgic desserts, including whoopie cookies, french macarons, and ice-cream sandwiches.
When people are ill, they usually either make a doctor's appointment or lie in bed and wait it out. Pharmaca Integrative Pharmacy has created a third option. Visits to its stores, which are scattered across the western US, are more casual than a doctor's visit but less passive than bed rest. Each location's team of health experts, including credentialed pharmacists, naturopathic doctors, herbalists, nutritionists, and more, consult with customers?no appointment needed.
But Pharmaca aims to serve its customers every day, not just on sick days. Its stores have been drawing droves of clients since 2000, partly because they meet so many needs in just one spot. In addition to a full-service pharmacy, Pharmaca offers organic and food-based vitamins from MegaFood and New Chapter; professional-grade skin care and cosmetics from Jane Iredale, Sanitas, and Dr. Hauschka; and therapeutic-grade supplements from Metagenics and Thorne Research. Customers can also choose from an assortment of homeopathic remedies, herbal formulations, medical supplies, toiletries, gifts, and fair-trade chocolates.
Frida's Mexican Grill serves up an extensive menu of Mexican staples inside a festive space adorned with portraits of the eatery's namesake painter. The menu showcases tacos, burritos, and fajitas, as well as an assortment of specialties such as Jalisco-style carnitas and chicken breast served with a rich mole sauce. Behind the bar, shelves teem with a wide selection of tequilas and other libations for of-age guests.
La Taquiza Fish Tacos' bilingual salsa slingers prepare marinated meats and seasoned seafood, which can be flame-grilled California-style or battered and fried to Baja-style perfection. The menu's burritos, tacos, and tazons come stuffed with a choice of eight fillings, including carne asada, veggies, shrimp, and grilled octopus. Maws can gnaw on carne asada wrapped in a burrito's passionate embrace ($7.50), or they can clamp down on a pair of Taco Taquiza's tacos loaded with creamy potatoes, salted fried fish, and salsa as smoky as a humidor filled with jerky ($3.50).
The freshest hand made dim sum anywhere along with our Noodle Bar, Dim Sum Charlies is one of the hottest food trucks in Northern California. served out of a 1959 Vintage Airstream Trailer our customers have seating, music, pit fire at night and an incredible overall environment!
Michelin Recommended | Award-Winning French Bistro | Tasting Menu | BYOB | Riverfront Patio
Where to Sit: Request a seat on the outdoor patio overlooking the Napa River, as the view's been named one of the best by Gayot. You can even enjoy the scenic patio when it's a bit nippy out—according to the San Francisco Chronicle, it’s "warmed by heaters that look like giant birthday candles."
Inside the Kitchen: Executive Chef Rogelio Garcia has come full circle at Angèle. He started there as a line cook in 2006, working his way up to sous chef before taking a position at another restaurant with the help of Angèle's managing partner, Bettina Rouas. He couldn’t stay away for too long, though—when Angèle needed a new executive chef, Garcia returned in 2013.