Napa's culinary scene has really grown over the years and now the city is full of great dining options. As I mentioned earlier, I usually prefer something simple for dinner, so I decided to try two of the brick oven pizza restaurants in town, pizza being one of my three essential food groups!
The first stop was at Azzurro Pizzeria and Enoteca, a simply decorated place that felt convivial and friendly. The pizza here is personal size and brick oven baked, but had more of a New York pizza feel to it. In general it was delicious and affordable, great for groups or family dining. I also enjoyed their house made meatballs and a wonderful baby arugula salad along with a very modestly priced She Bang red wine produced by Morgan Twain Peterson of Bedrock fame.
The next day I made my way up 1st Street to find out for myself how good the pizza was at Oenotri. I've heard great things about this fashionable spot and my visit there supported most of them. I enjoyed the daily selection of house-cured salumi; the varied and delectable assortment makes a great start to the evening. The pizza, always a Margherita by the way (it's the pizzeria's roast chicken after all), had excellent flavors though it was a cooked a little unevenly. I'm going to chalk that up to my being the first customer of the day. I've worked a brick oven before and I know it take awhile to get one’s rhythm and the temperature of the oven just right. A glass of Carignano for Sardinia and crisp kale leaves rounded out my meal. Though a bit more expensive than Azzurro, Oenotri also offers fine value and should be tried.