Napa Valley Life Magazine - Summer 2018 Edition

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NVL travel pastas, delicious grilled fish dishes and braised meats. The active bar, featuring crafted cocktails and six Negroni recipes, is a prime spot to meet locals seated at their favorite stool. Poggio is also open in the early morning; enjoy coffee and pastries at a harbor-facing table while listening to Puccini. (Check-out Poggio’s Facebook page for updates on specials, such as Tuesday Night Supper, a steal at $35 pp for three courses.) 777 Bridgeway Copita Tequileria y Comida: Copita is owned by Joanne Weir, and the celebrity chef and award-winning cookbook author is often in-house enjoying the cuisine of her talented executive chef Daniel Tellez. Tellez brings to the popular eatery exceptional culinary expertise honed in Mexico and Europe. His seasonal dishes are authentic, robustly flavorful, locallysourced, and deceptively simple. Those seeking burritos and chimichangas might be disappointed, until they taste Tellez’s ceviches and tacos - served on corn tortillas made by hand in-house. Creative small (i.e. Crab Empanada and Chicken Tamal) and big plates (i.e. Lamb Birria, and 24-Hour Carnitas) feature ingredients grown in the restaurant’s own garden. Don’t miss the weekend ‘Hangover Brunch’ menu with its egg-based hearty offerings, and be sure to start any meal with chips, house made salsas, and a bowl of the best guacamole you’ll ever taste. Copita is also a celebration of tequila; more than 130 varieties are artfully on display. Try a flight to kick start your day or end your evening, or simply order the ‘sure thing’ Copita Margarita, shaken tableside and poured over a singular large ice cube. Enjoy it inside near the tiled, wood-fire oven, or on the front patio overlooking the harbor. 739 Bridgeway


Head to world famous Heath Ceramics (400 Gate Five Rd.) to examine the ‘seconds’ section dishes, pitchers, mugs and serving bowls with mostly undetectable imperfections, marked at 20% off retail. Heath has been handcrafting its classic pottery in this industrial location since the late ‘50’s. Take a behind the scenes tour Friday – Sunday and find out why a simple 64