The Restaurant at Meadowood

Row 1

900 Meadowood Ln
Saint Helena, CA 94574
(707) 967-1205
New American
Mon–Sat: 5:30 PM–10:00 PM


You have to marvel at Meadowood in Napa Valley, and at its chef, Chris Kostow. It was already a three-Michelin-starred restaurant when Kostow closed the place so that it could undergo a renovation under the direction of architect Howard Backen and designer George Federighi, one that stretched from the dining room to the kitchen. Kostow, one the country’s least-hyped, most amazing chefs, also re-examined his menus and reinvented the way he served his customers, coming up with a more curated experience for them, which the restaurant describes as "creating bespoke menus." Kostow says he sits down the night before guests visit to write out individual menus for the next day’s 70 customers. You will have to lay out some coin for the experience; the nine-to-10-course tasting menu costs $225 (and the chef's counter menu runs $500 per person), and if you want to truly enjoy the experience you should really stay at the adjacent luxury hotel, which will make the visit considerably more expensive but commensurately more wonderful. How's the food, you ask? Expect modern American cuisine featuring masterful technique and deft mixes of texture and flavor; alternately playful, straightforward, and serious. Meadowood is good. Really, really good.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Map: Surroundings & Nearby
Foursquare Tips
The food is amazing - the service may actually surpass it. Drink pairings expensive as expected but totally worth it to take advantage of the vast wine selection (and they may even pair w beer).
Saturday, August 25, 2012 - 23:09
Fantastic setting, excellent food and service. Quiet and serene, the wine pairing was an incredible value and made the expeirience that much better.
Sunday, September 15, 2013 - 16:52
Michelin 2013, 3 stars
Tuesday, October 23, 2012 - 19:06
YES!! Excited for birthday dinner. #michelinStar
Miss Amanda Mc
Wednesday, August 27, 2014 - 20:14
After the meal - either a nine-course tasting menu or an extravagant chef's-counter menu - diners can go into the kitchen to watch the white-coated staff creating dishes for the 60 to 75 luckydiners.
Saturday, August 2, 2014 - 05:28
Be sure to explore the cocktail menu. Sam is a genius.
Mutineer Magazine
Wednesday, May 28, 2014 - 17:13
Don't bother, extremely overrated. Find another $$$ restaurant you love and eat there five times for the same price. Thank me later.
Friday, July 5, 2013 - 23:39
Fantastic restaurant with unique plating.
Wednesday, December 3, 2014 - 02:38
Great service, good ambience, good food
Tuesday, August 26, 2014 - 11:05
Great service. Incredible meal!
Sunday, August 24, 2014 - 10:28
Tasting menu was fantastic. This is art! Also recommend the wine fleet to go with the menu. Really interesting picks!
Saturday, August 23, 2014 - 13:53
Chef Bridget Batson eats here on her nights off. She loves the Whipped yogurt, black sesame, pickled plum shiso.
Chefs Feed
Friday, August 22, 2014 - 11:45
I have worked with Chef Kostow quite a bit recently and love his peaceful restaurant where they serve beautiful vegetable dishes from their garden and have a lovely wine list.
Wednesday, July 30, 2014 - 11:39
Perfection, food art, personal. If you are into food, you have to visit for a meal experience.
Thursday, May 29, 2014 - 23:49
Chef's table one of the best dining experiences of my life
Friday, January 24, 2014 - 21:38
Excellent service. Must try one of their deserts
Saturday, January 18, 2014 - 20:59
Three Michelin stars
La Dolce Vita
Monday, December 16, 2013 - 14:21
Among the local ingredient highlights are garden crudit, oyster tartare, coal-roasted sturgeon, + "stages of grape." Green Guide Editor
Michelin Travel & Lifestyle
Tuesday, November 26, 2013 - 07:18
If you got the chance have dinner at the chefs table it is the best experience ever.
Friday, November 1, 2013 - 22:56
Fantastic setting, excellent food and service. Quiet and serene,the wine pairing was an incredible value and made the expeirience that much better.
Sunday, September 15, 2013 - 16:26