Be one of the first guests to try out the Napa River Inn’s newly renovated spa, with one of two great hotel/spa packages: The Spa Me! getaway includes $75 spa credit toward your choice of treatments, $25 spa credit toward any retail products at the spa boutique, and breakfast in bed from Sweetie Pies Bakery.
The Napa River Inn introduces its latest world-class amenity, The Spa at Napa River Inn, opening tomorrow (May 2). Everyone is invited to an open house on Sunday, May 19 from 5 p.m. to 7 p.m. The Spa will be giving away 10-15 minute mini-treatments for people to get a taste of what they do,
Scott Lyall’s career has taken him into many parts of the apparel business, from retail to wholesale to manufacturing. With his Napa men’s clothing store, he has come full circle, back to retail where he began. Scott opened his first men’s clothing store, Scott Lyall clothes for men, in 1981 in Benicia, when he was
The Napa Valley Welcome Center is extending its weekend hours, effective this Friday. Through November, the Welcome Center will be open 9 a.m.- 6 p.m. Friday, Saturday, and Sunday, and until 5 p.m. Monday through Thursday.
Three of Napa’s Riverfront restaurants won the “2013 Best of the North Bay” readers poll in the North Bay Bohemian’s annual awards. This year’s winners include Angele Restaurant & Bar for Best Outdoor Dining; Fish Story for Best Seafood; and Morimoto Napa for Best Japanese/Sushi. Visit one of these outstanding restaurants today and discover your
In 1996 Greg Cole and his wife and business partner Beth Fairbairn opened Celadon restaurant in a tiny space in an obscure, hard-to-find location just off First Street in downtown Napa. Still, diners found them and Celadon quickly became the neighborhood restaurant, with a dedicated, local clientele. Featuring Greg’s take on global comfort food, Celadon
The perfect spring lunch. 2 butternut squash (about 7-8 lbs. total) 3 firm ripe Bartlett pears, peeled, cored and cut into chunks 2 medium onions, peeled and diced 1 lb. + 4 T. unsalted butter 2 T. olive oil 4 cups vegetable or chicken stock ½ bunch chives, snipped ground nutmeg kosher salt & pepper