Soak up the bucolic splendor of Napa’s northern reaches at the Four Seasons resort, the ideal setting for this au courant embodiment of classic Wine Country fine dining. This is a kitchen that displays a distinctly Californian perspective, using precise technique in order to highlight exceptional ingredients—most of which are sourced locally, including from on-site gardens. Whether it’s a 10-day dry-aged shima aji with sliced mountain rose apple slices and a tableside pour of mandarinquat aguachile, or the tetela served over foraged black trumpet and maitake mushrooms, each dish is finely tuned and harmonious. Add in warm hospitality, and here is a meal that strikes a golden balance between modern tastes and old-school luxury.