Oenotri on First Street has refined what it means to make pizza in wine country: the menu changes daily based on whatever arrived from Napa Valley farms that morning, and the wood-fired oven builds a properly charred base from flour that has been sourced as carefully as the toppings. The result is not a fixed dish but a daily expression of what is growing within 20 miles of the kitchen. In spring that means morel mushrooms and spring onions on a white base; in summer, heirloom tomatoes and fresh basil that were picked that morning; in autumn, winter squash and house-made sausage. The wood-fired oven is the constant; the rest changes every day. This is what the farm-to-table idea actually looks like when it is applied to pizza without compromise.
Featured by TableJourney as a signature dish of Napa. See the Napa signature dishes guide for the canonical version.
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