Local Escapes Meadowood

It’s been a minute or an hour, and the Glass fire left a smudge on the footprint of Meadowood. But the Forbes Five Star Luxury Badge is more than intact, despite a loss of some rooms and its Michelin Restaurant.

The resort has always been nestled into a charming, picturesque valley at the base of the mountains and planted amid olive trees and grape vines. The agriculture harvest is part of the charm, olive oil and vineyard products are sold in the check in gift store. Still 250 acres of charming wine country estate, rows of vines, wooded canyons running to the edge of the foothills.

Pre-fire, Meadowood had 132 rooms and the famed Michelin restaurant, the smaller footprint is quite cozy. No date on groundbreaking to recover the lost acreage, I didn’t feel we were missing out on anything!

Perched below huge rock-studded mountains, foot paths climb above the cottages plunked into the hillside, extraordinary views stretch across the valley, birds soar and the quiet is restful. The property opened three new pools and an outdoor café for summer snacks, The adult pool is just short of Olympic size, has four Cabanas and numerous lounges, a lap fitness pool and a family kiddo pool. The fitness center is massive, has saunas and a steam room and an expanded area for classes.

The Spa – oh my, a haven of relaxation, subtle nature inspired tones, eye catching art, a pulse dropping elegant space with sauna, steam and a couple’s massage space, and outdoor relax corners.

Each guest room has stunning views, splashed with sunshine terraces and sitting areas. Woodland vistas or grapevine views, private terraces open from French doors. There is a great sense of privacy and pampering. Cottage 35 requires a steep set of stairs, but the highest terrace is well worth the trek! Sweet dreams, indeed!

Studios to suites, each are unique. My suite had a sofa bed plopped in front of the fireplace, I offered the King bedroom to my travel pal as I was happy to have housekeeping build a nest of five fluffy down filled toppers on the sofa bed, my standard six pillows with fireplace blazing, it was heaven! Vaulted ceilings with views of the treetops, a veritable bird nest! Awaken to nature and slumber under the stars. Spacious bathrooms with double sinks, a soaking tub to drown in and a spacious shower – easily room for two!

Dining – The Forum. Farm to table experience, the menus honor the land and the wines that surround the estate. A relaxed atmosphere, the dining room has been converted from a tennis court with a soaring canvas awning – floor to ceiling windows let in light from outdoors. Open for breakfast and all-day dining until 10 pm. The menu offered a great selection of salads, meats, and my favorite risotto! The choices for breakfast, lunch, and dinner feature classics and new favorites, along with comfort food, healthy snacks, family-style options and a complete wine list to complement the meal.  Northern California restaurants rarely offer the So Cal special, Huevos Rancheros, it was a yummy breakfast for me, an all-day meal based on the generous proportions!

Staff – beyond gracious, helpful and knowledgeable. Whenever I stay at a property, I ‘take the temperature’ of a property by talking to staff. High turnover translates to underappreciated staff, long term employees translate to the owners are good to staff. I was pleasantly surprised by the staff longevity and one of the Forum servers knew everything about the chef – his history- how he had worked his way up from dishwasher over the years to become the current head chef. What it said to the server is if you put in the work, management will reward you. It’s a hotel story that I enjoy hearing. In 2024, Meadowood announced Chef Alejandro “Ale” Ayala as Executive Chef of Meadowood Napa Valley. With a distinguished career that spans more than three decades at Meadowood, he began as a dishwasher, line cook and now the esteemed chef at Forum.

The Forum for meals and wine tasting, Meadowood

Activities: Yoga classes, hiking on property, biking, Five Plexipave tennis courts are available for leisurely play, while two experienced tennis pros offer private or group lessons.

A tranquil sanctuary offering the best resort and spa and dining experience.

Highly Recommend!

The Restaurant at Meadowood

Three Michelin Star Chef Christopher Kostow, and his kitchen team are truly artists of gastronomy. Relying mostly on the local Napa Valley community sourcing ingredients from nearby farmers and their own culinary garden, the process extends to the serving accouterments. Lynn Mahon, a local potter has created a series of plates and ceramics; local woodworker Bretton Newsom has designed mignardise boxes out of indigenous walnut especially for desert presentations and the table chargers designed by Nikki Ballere Callnan resemble delicate pearly oyster shells.

We dined at the bar, which offers a petite menu, a new addition to the dinner service. Five courses rather than nine. Of course, this set menu actually translates to more, as dainty amuse bouche appear every minute! When I travel, I frequently dine at a restaurant bar, chatting with the servers gaining inside information, special spirit tastings, and extensive information for my journal. It also allows for photos without distracting others.

To begin, eight leaves, actually, stuck to four stems and seasoned with salt. Sorrels,
not my favorite, however my dining companion loved them! Although, it was an intriguing interpretation. Guests wishing to enjoy the Chef’s Counter menu may dine inside the kitchen as chef and his team prepare their meal as they look on from their seats, an extravaganza consisting of anywhere between 15 and 20 courses. The newly remodeled kitchen enhances the efficiency of the cooks who cook consistent complex dishes; each successive course wows the palate. Every serving appears as a small portrait on the artisan pottery. A delicate musical proclamation should precede each course, ta dah! The presentation contrasts of a delicate rice cracker pillow on a natural cloth tempt and delight. Nibble on a crispy, airy crust filled with creamy fromage blanc with a hint of chèvre. Served warm, it was an enticing bite setting the stage for the courses to follow.

Intricate combinations such as baby potatoes cooked in beeswax, pommes de terre, in which La Ratte potatoes are cooked ever so slowly in beeswax. The beeswax alone is $100 to $200 a pound. The beeswax imparts a honeyed flavor to the potato, while an accompanying potato puree and crispy potato bits scattered around the plate give the dish the texture of an creamy ice cream dessert. It’s exceptional, even if you don’t know the cost of beeswax.

Aged beef bite with fermented onions (see posting on Mi Casa, fermenting seems to be a trend!). No, I have not figured out the process yet. Champagne fermented baby vegetables. The wine list is almost crushing – filling 50 pages and over 1100 bottling’s. The prices range from modest to absolutely extravagant, but why not indulge? These divine dinners are not an every evening delight.

We enjoyed a private kitchen tour, a gentle announcement when we peeked in: guests in the kitchen. Intent cooks, carefully placing baby bites of herbs, all very absorbed in their task. An abundant array of labeled spices and condiments line the shelves. Busy prep cooks, yet quiet and civilized behind the large steel doors. Waiters whisked past with platters of scrumptious desserts. I love to see behind the curtain, where the magicians prepare the evening performance. Theatre at its best.

Dessert, even if you decline, is of course presented. In my case, a petite birthday cake magically unfolded from the exhibition mignardise box. A printed menu and a personal birthday note presented in a lovely custom envelope. Presentation Perfection.

Exceptional Events Result in Meadowood Magic!

Meadowood Dinner Menu