Dine at Solage

Fresh, globally-inspired takes that showcase Napa’s incredible bounty

The best aspect of working at Solbar, according to Executive Chef Gustavo Rios, is being part of a “food culture that respects local produce, farmers and ranchers”. He showcases that back-to-the-land reverence with farm-fresh Napa Valley produce—with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, our chef's influences are global, resulting in flavorful, inventive border-crossing cuisine.