Originally Posted by Manton
matth8 aside, TFL is way better than meadowood, whose claim to 3* I find dubious.
I had dinner at Meadowood a couple of years ago on the advice of a very fat restauranteur from Tennessee, who I ran into at Dean and Deluca and had an impromptu chat with. He told me he comes to Napa once a year and eats his way through the valley. It was his opinion at the time that the cooking at Meadowood was approaching FL levels but at about a third the cost. Based on my one meal there, I'd say he was pretty spot on. I found the cooking to be great, the menu interesting and well executed, and I liked the room. They also had one of those weird Riedel decanters that looks like a snake, has two "chambers" and you have to swirl the wine into the upper chamber before you can pour it. I felt sorry for the server trying to operate that thing. He said it came with an instructional video. Anyway, I thought the food was top notch. Their sous chef has moved to Princeton to be the chef at Mistral (a small plates place opened by Scott Anderson of elements fame, maybe the most overrated restaurant I've ever been to, but that's another story) which I am trying Friday night. It's BYO, so that should be a plus.