Auberge du Soleil is one of the first restaurants to elevate the Napa Valley to greatness, and Chef Robert Curry has been ensuring its legacy with cooking that is the very definition of Californian cuisine. As might be expected from this perch overlooking the mountains and vineyards, the wine list is notable and proudly showcases local growers. The chef's tasting menu invites guests to control how their experience unfolds. Dishes may include Nantucket Bay scallops in a green garlic sauce or squid ink linguine topped with Mendocino uni and served over lobster claw meat. The lineup dazzles all the way through to dessert, with an orange zest and honey sponge cake accompanied by fromage blanc, cardamom cream, and a rhubarb sorbet.