Soak up the bucolic splendor of Napa’s northern reaches at the Four Seasons resort, the ideal setting for this au courant embodiment of classic Wine Country fine dining. Thanks to skills honed in some of the Bay Area’s most notable kitchens, Chef Rogelio Garcia displays a distinctly Californian perspective, using precise technique in order to highlight exceptional ingredients—most of which are sourced locally, including from on-site gardens. Whether it’s a 10-day dry-aged shima aji with sliced mountain rose apple slices and a tableside pour of mandarinquat aguachile, or the chef's signature tetela served over foraged black trumpet and maitake mushrooms, each dish is finely tuned and harmonious. Add in warm hospitality, and here is a meal that strikes a golden balance between modern tastes and old-school luxury.