With soft lights and the hum of happy diners, a charming ambiance is created at the trendy Westwood establishment with people watching views around every corner. The restaurant has a stylish Tuscan feel, with modern art on the walls and music playing softly in the background. To dine here is to feel like you are part of something special.
We start off with a one of NVG’s many hand-crafted cocktails, a signature Moscow Mule and a buttery Chardonnay from the extensive wine list. The mule is a perfect blend of tart and sweet, while the wine is smooth and creamy.
As we peruse the menu which is inspired by West Coast Wine Country, we can’t help but notice the delectable looking plates of food emerging from the kitchen. It’s clear that we are in for a delicious dining experience. Our server is attentive, knowledgeable and spot-on in his recommendations. With his help, we choose from a tempting array of items. When our appetizers arrive, we see from the generous servings that they are practically meals in themselves!
We opted to share the Wagyu Beef Meatballs with Fried Green Tomato, Tarragon & Pomodoro Sauce. Next to try was the Chilled West Coast Oysters with Red Onion Mignonette & Cocktail Sauce. After those were enjoyed shamelessly we made ourselves feel healthier with the Seasonal Harvest Salad. This salad stole the “starter” show with its Roasted Butternut Squash, Green Dragon Apples, Glazed Walnuts, Baby Kale, Feta and Maple Olive Dressing. A plethora of flavors tantalized the taste buds within each and every bite.
We needed to rest between courses, and our server offers a smooth Cabernet to accompany our entrees – Heaven in a glass! We sipped and savored the ambiance–looking around, our fellow diners appeared to be enjoying their dining experience as well. Before too long, out came our entrees, and they were absolutely mouth-watering as the smell of truffles danced in the air. The Filet Mignon was decadent, and the Wagyu Skirt Steak was a real treat. Served with a side of Béarnaise Sauce, the steak was tender and perfectly paired.
We’re not done yet – there is a seductive dessert menu, and even though we were finished the server twisted our arm and we caved to sharing a Butterscotch Bread Pudding filled will Dulce de Leche Cream and Housemade Marshmallow. Divine and decadent! Only a romantic walk by the beach after dinner would make this evening more spectacular. Cheers to NVG – it’s not to be missed. Be sure to book a reservation as this place is an attraction for locals and tourists alike!
Meet the Chef:
Chef Kenny Spost began his culinary career at the age of 13 as a dishwasher at Cutillo’s, a small, family-owned eatery in New York. While at Cutillo’s, Spost quickly took on more responsibility and gained valuable industry knowledge — from scraping and sustainability to how to create the perfect appetizer. Before long, he was filling in as an impromptu sous chef. Spost quickly fell in love with the kitchen and decided to pursue his passion formally at the Culinary Institute of America. Upon graduation, Spost ventured to Miami where he served as sous chef of The Blue Door before moving to Bianca via The Light Group at the Delano Hotel in Miami Beach. Four years ago, Spost became the Sous Chef at Napa Valley Grille. After spending sometime at sister restaurants Cafe del Rey in Marina Del Rey and Blackhawk Grille in Danville, Spost ultimately returned to Napa Valley Grille as executive chef. In his role, he oversees all culinary operations and leads the culinary team to serve sustainable, California cuisine that evokes the charm of West Coast wine country.