TV chef Michael Chiarello's new Napa digs are decked out in Old Country chic: the outdoor Terrazzo comes complete with fireplaces and lounge seating, while the twin dining rooms are dominated by old timber communal tables (one with a long copper bar). The refined Italian comes both on small plates (the seared foie gras focaccia panino) and bigguns, e.g., the honey/sage/apple Duroc Pork, and the chickpea passatina-bound Day Boat Scallops, dredged from coastal waters from Maine to New Jersey, but hopefully yours came from Maine.

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