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.
Where to eat it: 1 restaurant across 1 city.
Oenotri's daily-changing southern Italian menu follows Napa Valley farm deliveries, with a wood-fired oven producing charred pies and house charcuterie.
OrderAsk the server what came in from the farms that day and order whatever they are most excited about.
TipThe menu changes daily based on availability. Go on a Thursday or Friday when the farmers market has just restocked the kitchen.
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