Hand-painted signs greet passersby at Schellville Grill's cozy roadside shack, hinting that homemade meals await inside. Though the restaurant's façade emanates a rustic vibe, the kitchen teems with formal expertise from the Culinary Institute of America, owner Matthew Nagan's alma mater. Here, Matthew rubs beef tri-tips in a mélange of dried chipotle, natural smoke flavor, and hand-ground black pepper, marinates them for 24 hours, then grills them over hot coals, hickory chips, and dried wine vines. This sweet and spicy meat stars in several house specials, including a ranchero quesadilla and a sandwich that's lured Food Network's Guy Fieri to Matthew's smokehouse.
On a flower-lined patio, diners pair live music and local wine with gourmet sweets from Matthew's sister, Emily. Available in flavors such as chocolate zinfandel and espresso cinnamon, whole cakes can be ordered for pickup or enjoyed at private parties in the restaurant's dining room or safe deposit box.
At the heart of the cabernet sauvignon merlot and chardonnay vines of Napa Valley the French restaurateur Claude Rouas has created a discreet and elegant hotel hidden amongst a grove of olive trees that evoke his love of Provence in the South of France. A handful of houses perched on the hillside offer spacious maisons with private terraces where aged French oak floors colorful chenille fabrics abstract paintings and fireplaces create an air of romance. The Mediterranean inspired cuisine features the very best of the region and the spa which also draws its cue from the land proposes treatments based on grapes olives herbs flowers mud and minerals. The 15 000 bottles in the wine cellar promise an oenophiles journey to the wine heaven as you watch the sun setting on the horizon. CLUB 5C Hotel welcomes Relais and Chateaux Club 5C members with a VIP Welcome and a Discovery Privilege. Please include the Club 5C membership number in the reservation and please show your Club 5C membership card on arrival.
The sausage and suds savants at Lokal call their savory fusion of Hungarian and German fare "European soul food" and present a diverse menu of hearty dishes that pair well with wines and craft beers. The hand-cut fries ($5 small, $8 large) and warm Addie's German Potato Salad ($8) soothe and comfort the stomach like heated lederhosen. Melted gruyere cheese and Lecso ketchup cover the tender Angus beef Lokal burger and fries ($12), and golden sauerkraut sidekicks the "Hamburg" platter's three delicious sausage links ($18). Gourmet ghouls can sink fangs into the traditional-recipe Laszlo's Transylvanian Goulash ($16) and wash it down with Deutsch brews such as the Bitburger pilsner ($6 half-liter, $12 for one liter) or local wines including the Cline Zinfandel ($6.50 glass, $32 bottle).
Palms Grill’s team of chefs harness the power of fresh, locally sourced produce to craft their menu of more than 150 made-from-scratch dishes. Reward early-rising appetites or trick late-rising roosters into a false sense of accomplishment with all-day breakfast options, including the California omelet ($8.95) with its savory mélange of avocado, mushrooms, and duo of swiss and cheddar cheese. Appetizers, such as vegetarian spring egg rolls ($8.95), limber chomping muscles before they get to work gnawing on The Palms melt, which unites slices of grilled parmesan-sourdough bread with stacks of turkey, ham, bacon and swiss cheese ($8.95). Mouths munch happily on The Paradise burger ($8.95), a half-pound patty anointed by a triumvirate of swiss cheese, pineapple, and teriyaki sauce ($8.95). Culinary sorcerers conjure Crispy Chicken Palms Style, pairing lightly breaded chicken breast with lemon-cream sauce and fresh asparagus ($14.95). Palms Grill offers petite options of many dishes for those with smaller appetites, watching waists, or transporting their food by fanny pack.