Charlie's is a family-run restaurant in St. Helena built around locally sourced ingredients and globally-inspired flavors. Chef and owner Elliot Bell, originally from New Zealand, named the restaurant after his son and describes it as a community-driven, neighborhood spot with generational goals.
Bell's cooking draws on time spent in France, Japan, Napa Valley, and New York, and a career that took him through kitchens in Boston, Seattle, and New York, including Danny Meyer's Gramercy Tavern, before a decade as Executive Sous Chef at Thomas Keller's The French Laundry.
The fried chicken and oysters have developed a following among regulars, along with a banana bread dessert, and the restaurant has become a standout part of the Napa dining scene.
Bell's cooking draws on time spent in France, Japan, Napa Valley, and New York, and a career that took him through kitchens in Boston, Seattle, and New York, including Danny Meyer's Gramercy Tavern, before a decade as Executive Sous Chef at Thomas Keller's The French Laundry.
The fried chicken and oysters have developed a following among regulars, along with a banana bread dessert, and the restaurant has become a standout part of the Napa dining scene.