One of Napa’s hottest openings in recent years, this upscale izakaya (a sort of Japanese gastropub) serves creative bar snacks made with Napa ingredients. The bites are paired with Riesling, cru Beaujolais and grower Champagne.

From the sommelier: “It’s super cool to see people tending towards more esoteric varietals [and] places, both in what they’re ordering and making. Assyrtiko from Santorini and Scheurebe from Rheinhessen are popular choices on the list here. Our friends Johanna Jensen and Jack Roberts of Keep Wines just released a stellar blend of Picpoul and Grenache Blanc from Yolo County, [California]. I love the classics; don’t get me wrong. But it’s fun to see people throwing different things into the mix.” –Jessica Pinzon

Get the Recipe | Miminashi’s Little Gem Salad >