It’d been in Mike’s mind, however, so he suggested it when we started making plans for his birthday extravaganza in the Napa Valley – so I promptly made a reservation.
Dinner there was a lot of fun, and it crowned a wonderful day for both of us. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nWe were a little late for our dinner reservation, but we called and there was no problem accommodating us. We only had to wait by the bar for a few minutes before we were seated. The area of the bar, which includes a number of tables in addition to the bar itself, was quite busy on that Saturday evening and the atmosphere was very jobial.<\/p>\n\n\n\n The restaurant itself has several connected dining rooms and a semi-casual atmosphere. We saw women dressed up in lovely dresses, and guys in t-shirts and baseball caps. According to the server at one of the wineries we went to, it’s a favorite among locals, though it obviously also attracts tourists and day trippers like us. <\/p>\n\n\n\n We got a corner table on the outer dining room, the one with the windows. Though it gave me a look to the server station, the sunlight in the room (it’s summer, after all), made it jovial. Tables are very close together and the place was quite crowded, but it didn’t detract from the experience.<\/p>\n\n\n The menu<\/a> of “deluxe truck stop classics” was pretty extensive, and included sandwiches in the low 20’s and main dishes priced from the high 30’s to mid 40’s. In addition they have a few daily specials, including a tostada and a pasta. They have, as you’d expect, an extensive wine list, but Mike and I were wined out that day (the perils of being old). Instead I had a coke ($4.50, free refills) while Mike had a River City root beer<\/a> ($4.50 for the bottle). Mike liked it as much as he likes all those craft root beers you occasionally encounter. <\/p>\n\n\n\n Dinner started with bread, butter and salt. This was a great idea. Salted butter is usually lower quality butter, and not everyone prefers it or can deal with the extra sodium. As it happened, the bread and butter were very good, and adding a little salt made them even better. <\/p>\n\n\n\n I had hesitated a lot about what to order – I wasn’t terribly hungry -, and the waiter had recommended the meat loaf<\/strong> ($30) which came with garlic mashed potatoes, a horseradish BBQ sauce and unadvertised greens. Unfortunately, I didn’t like it. The BBQ sauce, which drowned the meatloaf, was too ketchupy, too acidic, too thin and just unenjoyable. The meatloaf itself, when most of the sauce was brushed away, needed more seasoning. Now, this is a popular dish so I’m going to guess that this is a matter with my taste alone. Mike didn’t dislike it, but thought it was nothing special – he wouldn’t order it either. Mike ordered the grilled halibut<\/strong> ($39) which was on special that day. It came with new potatoes, rainbow chard and piquillo pepper sauce. Mike liked the fish, it was cooked perfectly, nice and flaky. He liked the sauce, though he wasn’t sure if it enhanced or replaced the flavor of the fish. He’d recommend it.<\/p>\n\n\n To celebrate Mike’s birthday, the restaurant gave us a complementary ice cream <\/strong>scoop. Unfortunately for Mike, it was espresso flavored. He is not a coffee drinker, and it’s not because of the caffeine. So I had it all for myself. I thought it was very good, light and flavorful. I did particularly like the fact they brought it as a gift.<\/p>\n\n\n\n <\/p>\n\n\n\n Mike ordered the lemon-lime tart<\/strong> ($14), which is described as having “ridiculously tall brown sugar merengue” and I have to say I agree with the description. He loved it. In his words “the pie was absolutely awesome”. It wasn’t just the Alice-in-wonderland look – which did cause stares from other tables -, but he loved the flavor of the merengue, which was quite unique. The lemon-lime curd was also extremely tasty. Really, this was the perfect dessert for him. This Napa Valley classic has outstanding service and a fun atmosphere. Mustard Grill has been a staple in the Napa Valley for four decades. Founded by Cindy Pawlcyn, one of the creators of wine country cuisine, it features American classics with Californian sensitivities, and hyper local ingredients. We drove past it for decades, always curious […]<\/p>\n","protected":false},"author":2,"featured_media":4838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[658,29,28],"class_list":["post-4842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","tag-californian-food","tag-napa-valley","tag-reviews","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/4842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=4842"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/4842\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/4838"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=4842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=4842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=4842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/signal-2024-09-01-143013_002-e1725999055546-1024x502.jpeg\")
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The mashed potatoes, however, were delicious.
Our waiter very nicely offered to substitute with another dish – but I wasn’t that hungry and didn’t think it was necessary. He then very unnecessarily took it off the bill, which was extremely nice and definitely makes me want to go to Mustard Grill again. I just wouldn’t order the meatloaf.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/signal-2024-09-01-143013_011-e1725999188623-1024x594.jpeg\")
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I, personally, found the merengue too sweet, but I had just eaten the somewhat bitter espresso ice cream.
As mentioned, service was excellent. The place was popping, but it’s clearly appropriate staffed and the waiters are professionals who know their jobs. In all, I can’t think of a better place to celebrate a birthday. I am totally looking forward to going back.<\/p>\n\n\n\nMustard Grill<\/a><\/strong>
7399 St. Helena Highway
Yountville, CA
707-944-2424
M-Th 11:30 AM - 8 PM
F-Su 11 AM - 9 PM<\/pre>\n","protected":false},"excerpt":{"rendered":"