★ ★ ★
“Destined to Become a Napa Valley Star."
"Lighting Up - NINEBARK Chef Turns Napa On."
Daisy Barringer’s SINGLE BEST MEAL of the Year!
NINEBARK... 1 of 10 Reasons to Visit Napa Valley Now!
The Bay Area's TOP 100 RESTAURANTS!
"The Most Exciting Wine Country Opening of the Year"
Summer is coming...
…and what’s better than celebrating with a glass of vino and some delicious canapés. We’re partnering with our friends at SCRIBE to bring you an evening to welcome the warmer weather on our rooftop patio whilst the sun sets over the Napa Valley.
Date: May 20th
Price: $25 (exc. tip and tax)
Passed canapés & wine pairings from SCRIBE Winery between 5pm & 8pm
RSVP to firstname.lastname@example.org
The festival's over for the day but you're not done yet!?
Come on over to NINEBARK where the party continues, we'll be serving cocktails and late night bites while you dance the night away with rotating DJs every night.
We'll be open Friday from noon 'til late and our usual brunch hours Saturday and Sunday, we're there for the fun at night and we're here to cure your hangover in the morning!
Date: May 27th - 29th
Afterparty cover charge at the door: $20
Time: Friday 12pm - 8pm, 9pm 'till late
Saturday 12pm-2:30pm, 9pm 'till late
Sunday 12pm-2:30pm, 9pm 'till late
Join us for brunch on Sunday's
We are beyond excited to feature our very own ZAK FENNIE, a local artist and songwriter - and not to mention one of our hardest workers at NINEBARK! Make your reservation now and join us at the rooftop bar for some acoustic tunes and bites.
Zak will be performing again in mid June
Join our mailing list for the latest news & offers
A Napa Valley dining experience by 2 Michelin star chef Matthew Lightner and
AvroKO featuring California-focused, market-forward cuisine.
Born and raised in the Midwest, Lightner first moved to the West Coast in 1999, where he graduated culinary school and began his cooking career working in kitchens from Oregon to California including chef de cuisine at L'Auberge in Del Mar, California.
From there, Lightner set path overseas where he worked in some of the world's greatest kitchens including a stage at Noma in Copenhagen and an exclusive 18-month program at Mugaritz in the Basque region of Spain where he developed and perfected the techniques and flavors he is incorporating into the NINEBARK repertoire.
Upon arrival back in the U.S., Lightner became the executive chef at Castagna in Portland, Oregon where he was named one of Food & Wine's “Best New Chefs in America" and was nominated “Rising Star Chef" by the James Beard Foundation two consecutive years in a row. In 2012, Lightner moved to New York City, where he opened Atera and received 2 stars from the Michelin Guide in the first six months of business. At Atera, he went on to receive 3 stars from The New York Times, 4 stars from New York Magazine and was included in Bon Appetit's “Best 50 New Restaurants" and Esquire's “Best New Restaurants" lists.
Head Chef of NINEBARK, Rex, is a completely self taught cook, who works side by side with Culinary Executive, Matt Lightner. Originally from the West Coast, Rex made his entrance into New York's food scene whilst working with John Fraser in his pop-up What Happens When, where he learnt the core skills of a chef. After 5 years of working his way through the kitchens of New York - from pop-up restaurants in Soho to Michelin starred fine-dining venues in the Upper West Side - Rex's incredible journey, driven by passion and dedication landed him Executive Sous Chef of 2 Michelin starred Atera in New York, aside one of the Country's most acclaimed chefs, Matt.
With a career built from self determination and passion for honest ingredients, Rex believes that to really live you must eat, to really eat you must cook, to really cook, you must love.
General Manager of NINEBARK, Phil began his career in finance, after graduating from Syracuse University's, Whitman School of Management. Whilst dedicating 5 years as Capital Markets Intelligence Associate Director of Thomson Reuters Corporate Services, Phil also fed his true passion of hospitality, studying the Court of Master Sommeliers at the International Culinary Center in New York City. In 2011 Phil dove into the culinary world with AvroKO Hospitality Group, joining as Assistant Sommelier at Saxon + Parole, before relocating to the West Coast to head the Group's ventures in Napa. Phil leads the team at NINEBARK in Napa Valley, while also sharing his hospitality skills at the Culinary Institute of Greystone as a guest lecturer for the Advanced Wine & Beverage Studies program. He is truly invested in the local culture of Napa where he collaborates with local vendors to host beverage seminars, open to industry professionals in Northern California.
New York-headquartered design-and-concept firm AvroKO, is equally adept at the varied disciplines of architecture, furniture, graphics, and even fashion. Founded by 4 original partners - Adam Farmerie, William Harris, Greg Bradshaw, and Kristina O'Neal - each contributing a unique vision to the company's multifaceted design mission. AvroKO has established a new paradigm in the hospitality industry, encompassing a multitude of disciplines and creating thoughtful, provocative architecture, brands, products, and environments.
AvroKO's spirit of adventure and entrepreneurial curiosity has also inspired the Principals to pursue their own “self-propelled" projects, such as residential development, furniture lines, and several restaurants and bars which are wholly conceived, designed, owned, and operated by the company. These include PUBLIC, The Daily, Saxon + Parole, Madam Geneva, GENUINE Roadside, GENUINE Superette and GENUINE Liquorette in NYC; and Saxon + Parole, Moscow.
Dan oversees operations and finance for AvroKO Hospitality Group's 9 concepts including PUBLIC, The Daily, Saxon + Parole, Madam Geneva, GENUINE Roadside, GENUINE Superette and GENUINE Liquorette in New York; Saxon + Parole, Moscow; and NINEBARK in Napa.
Immersed in the culinary world from the beginning of his career when he received a “grand diplome" in culinary arts from the French Culinary Institute, Dan also holds a master of arts degree in food management from New York University and worked as the financial and business analyst for the Clark Wolf company - a New York-based food, restaurant and hospitality consulting firm.
Alongside Dan's passion for the hospitality industry is a commitment to guiding the next generation of professionals. He teaches Managerial Accounting as an adjunct professor at NYU's Nutrition and Food Studies Masters Program, and lectures on restaurant fiscal operations at The French Culinary Institute (ICC) and The Institute of Culinary Education (ICE). He is also a frequent guest speaker on the topics of restaurant development and operations for the American Institute of Wine and Food, The French Culinary Institute, New York University, Tufts University, and Columbia University.
Looking for a special venue to host the ultimate wedding, an intimate sit down dinner, fun hen night or relaxed holiday party? Our unique multi-level venue caters for all occasions big and small.
For more details, please view our Special Events kit here.
To book a special event or for more information, please contact our events manager, Jenn Abram, via email email@example.com or call 707.226.7821.
Phone: 707.226.7821 or firstname.lastname@example.org
Phone Reservations: 707.226.7821
Please note that our dining room is intimate and has limited seating. Therefore we have a 24 hour cancellation fee policy.
Event Inquiries: Phil Abram email@example.com
Press & Media: Lisa Mendelson firstname.lastname@example.org
General Inquiries: email@example.com
Gift Certificates: Click Here
Tuesday, Wednesday, Thursday
5:30 pm - 9:00 pm
Friday & Saturday
5:30 pm - 10:00 pm
5:00 pm 'til it's gone!
Saturday & Sunday
11:00 am - 2:30 pm
Tuesday - Friday
4:00 pm 'til late
Saturday & Sunday
11:00 am 'til late
5:00pm 'til it's gone!
*please note we only serve our set menu on Sundays.