The Thomas and Fagiani's Bar

The Thomas was the perfect way to kick off our Napa weekend! After reading reviews, I knew to ask for a rooftop table and I was so happy they were able to accomodate that. It could not have been more perfect!

A lovely and intimate setting amongst a very convivial atmosphere, we settled in for some serious noshing!

What we had:

Wild mushroom mousse with whiskey jelly and grilled sourdough - OMG, weeks later, I'm still thinking about the flavor and texture of this amazing dish!

Chilled English pea soup with Dungeness crab, Meyer lemon and smoked almond yogurt - the crab in the this really made it exceptional and the Meyer lemon just made the whole dish sing. So awesome!

Grilled Asparagus with hazelnuts, crispy bacon, a poached egg and truffle-yuzu hollandaise - BF and I 'fought' over the last bite. It was so good that negotiations ensued over household chores to see who got to finish it.

Pan seared halibut with pickled garden radish, cucumber, grilled corn, spicy mustard greens and lemon verbena broth - beautiful dish. The fish was amazingly fresh and all the ingredients came together perfectly.

Herb roasted "Rocky Jr"  1/2 chicken with with crispy kale, pickled fennel, overnight tomatoes and truffled corn puree - I used to never order chicken out. Thankfully I've long since gotten over that. I can't and don't make chicken like this at home. Incredible!

We finished with the wam cinnamon sugar doughnuts with vanilla cream and black pepper strawberry sauce and also had some salted caramel ice cream. An excellent way to walk away very sated.

The service was good, the wine list was exceptional and we did a pairing with everything we had which really made everything that much more spectacular. I would make this a regular spot when I'm here.

Exceptional cuisine, charming service, great ambience, and the waiter was excellent.  We were both impressed with the quality of the food.  We had one nectarine salad. The dressing made it special.  We also had a duck confit salad with mango and spinach, over toast with an egg.  It would make a meal.  The duck had lots of meat and was prepared perfectly.  We followed this with the salmon entree.  Each course had unusual preparation of the extras on the plate.  The carrot preparation and design were something to see as     well as enjoy.  We had salted caramel ice cream and lemon/basil ice cream.  We couldn't decide which was better. They had a good IPA beer on the menu.  I had a Pimm's Cup but requested no vodka.  The bartender deconstructed the drink so I had something very unique but if you are basically a non-drinker I would avoid this one.  It was delicious but after drinking less than half I realized I shouldn't have any more.  We will definitely return to this restaurant.  Why are all the best chefs in Napa Valley?

Don't eat here. We ordered four burgers today - all medium rare.  Three of them were almost raw.  Two of us sent them back to the kitchen.  Twenty five minutes later the same burgers came back well done. We also ordered a BLT with an egg on it - we wanted it scrambled instead of sunny side up.  The chef refused.