Bear is the restaurant at the center of Stanly Ranch, an Auberge Resorts property in Napa. The kitchen works from a philosophy it calls elemental cuisine: rather than layering long ingredient lists, dishes are built around one premier ingredient harvested at its peak.
That ingredient often comes from the Grange, the resort's on-site culinary garden, where Executive Chef Anthony Stagnaro and Farm Director Nick Runkle work together to bring fruits, vegetables, herbs, and flowers onto the menu. Pickling and fermenting are used alongside grilling and more traditional techniques to carry the garden's harvest past its fresh shelf life.
The day shifts registers — quiet terrace mornings for breakfast, a busier lunch, and a more convivial dinner built around Napa Valley ingredients. Regulars point to the scallops and seafood, and to the patio's sunset views, as reasons Bear draws special-occasion crowds.
That ingredient often comes from the Grange, the resort's on-site culinary garden, where Executive Chef Anthony Stagnaro and Farm Director Nick Runkle work together to bring fruits, vegetables, herbs, and flowers onto the menu. Pickling and fermenting are used alongside grilling and more traditional techniques to carry the garden's harvest past its fresh shelf life.
The day shifts registers — quiet terrace mornings for breakfast, a busier lunch, and a more convivial dinner built around Napa Valley ingredients. Regulars point to the scallops and seafood, and to the patio's sunset views, as reasons Bear draws special-occasion crowds.