Iron Chef Masaharu Morimoto's first west coast outpost is a downtown Napa behemoth with a wide open dining room (w/ ultra-visible kitchen), a big ol' bar made of wood-textured cement, and a 40-seat patio right on the river. Masa's rockin' both signature dishes from his other resto's, plus a bunch of only-in-Napa grub, e.g., Takoyaki dumplings made with foie gras instead of octopus, and a crispy de-boned fish served on a bed of tofu sauce and topped with Korean Miso and Chinese pickles, which are tougher to get out of now that Nick Nolte's already spent his vacation home savings freeing Brad Pitt.

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