Wood-Fired Neapolitan Pizza with Valley Farm Produce in Napa

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.

The editor-picked rooms for Wood-Fired Neapolitan Pizza with Valley Farm Produce in Napa are still in research. Meanwhile, see the Napa signature-dishes index or the Napa food guide.