If you’re hoping to try a hot new Napa Valley restaurant, then Fleetwood might just be what you’re looking for. Located at the equally dazzling Calistoga Motor Lodge, Fleetwood is a welcome addition featuring wood fired Italian Mediterranean gourmet dishes. What’s more, Fleetwood’s culinary team is led by Chef Drew Glassell, whose stellar resume includes Sonoma County’s Cyrus and San Francisco’s Jardiniere and Gary Danko. Paired with exceptional beer, wine and spirits, Fleetwood is a an outstanding choice without exuberant prices often seen in neighboring restaurants.
The next time you’re in the Napa Valley and Calistoga in particular, consider Fleetwood as part of your wine country dining experience. It’s likely you won’t be go away disappointed. The following are just five recommended dishes to order.
Calistoga Motor Lodge
1880 Lincoln Ave.
Fully opening its doors in June, Fleetwood is the signature restaurant at award-winning Calistoga Motor Lodge in historic Calistoga. Led by Chef Drew Glassell and Restaurant Manager Neil Robinson, Fleetwood features an inventive twist on popular Italian/Mediterranean dishes. Backed with wood fired ovens, Chef Glassell brings his vast culinary experience to a casual yet noticeably refined setting. Supplementing the dinner menu are a host of crafted cocktails, premium beers and local and regional wines.
Current Fleetwood Hours
Happy Hour: Sunday, Monday and Thursday – 4 p.m. to 6 p.m.
Dinner: Sunday, Monday and Thursday – 5 p.m. to 9 p.m., Saturday and Sunday – 5 p.m. to 9:30 p.m.
For Italian cheese lovers, Chef Drew Glassell’s burrata is a literal definition of the translated word in English – buttery. Place a fork upon it and the mozzarella/cream blend oozes with a vivid aroma and a hint of asphodel leaves. Accompanying the luscious starter dish are grilled peaches, watercress, pickled onions and grilled bread.
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One of three current gourmet pizza offerings, Speck Ham shouldn’t be confused with the more familiar prosciutto. Gourmands may instantly recognize the difference in taste, with speck presented as spicier and understandably smokier. This sumptuous pie from Chef Drew Glassell is topped with soft truffle tremor, caramelized onions and oak grilled broccoli rabe.
Exceptionally tasty and cooked to perfection, the sirloin steak is a clear highlight in the menu’s Protein section. Juicy and tender with each slice, this delicious steak measures up to similar dishes from pricier Michelin-rated restaurants. Included with the dish are gnocchi, roasted garlic, king trumpets, baby peppers and truffle balsamico.
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As colorful as it is delectable is Fleetwood’s seasonal salad. Sourced from local artisan growers, this cornucopia will differ upon seasons. Nevertheless, guests will undoubtedly savor this distinctive starter dish prior to the main courses. This assortment of fresh greens and other organic produce had oak grilled onions, fincocchiona salami, ricotta salata cheese and mustard dressing.
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After the main course, there should be time to set aside for one of the two sweets currently on the menu. Chef Glassell’s cannoli is undoubtedly amazingly delicious. But this recommendation is the polenta cake, with oak roasted strawberries, zabaglione and amaretti crumbs. If the choice between the polenta cake and cannoli is too difficult, maybe just order both.
Related: Q&A w/ Pete Sittnick of Epic Steak and Waterbar
About The Author:
Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS Local from 2012-2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including CBS New York, Los Angeles, Chicago and San Francisco. During his peak years with CBS, Randy had a reported digital audience reach of 489 million and 5.5 million monthly visitors. Additionally, his stories have appeared in the Daily Meal, CBS Radio, Engadget and Radio.com. He is a Media Fellow of Stanford University, U.S. Army veteran and lifelong resident of Santa Cruz County, California.