HotelChatter

As another way to welcome the community (and pull in fiscally responsible recessionistas), the hotel’s restaurant offers $39 three-course Sunday suppers from Chef Sean O’Toole. O’Toole studied at Johnson & Wales, and then worked with the like of Alain Ducasse, Daniel Boulud and Michael Tusk before becoming the group operations chef for Michael Mina’s 14 restaurants.

Now at Bardessono, he aims to create dishes that reflect the agricultural bounty of California, from the locally raised meats to the produce he grows in his own on-property organic herb, fruit and vegetable garden. Napa denizens are also encouraged to come in for a meal and sit around the huge communal table in the dining room and share the local gossip as they mix with resort guests. Just next to the restaurant, anyone can belly up to the bar off the lobby and knock a few back at the end of the day either there or on the outdoor patio next to the fountains.

Between the Dive Bar event and the restaurant specials, Bardessono basically covers our favorite elements of a hotel—the pool and the restaurant—without making us book a stay. Now if only we could finagle a Carita facial or a Vinotherapie massage from the spa there....