In the heart of Yountville, North Block Hotel offers a quietly luxurious base for discovering Napa Valley’s most refined pleasures. With just 20 guest rooms arranged around a tranquil, tile-adorned courtyard, the property feels more like a private villa than a resort. Rooms are calm, tactile spaces—featuring heated bathroom floors, cozy robes, Nespresso coffee makers, and beds so plush and inviting they seem custom-designed for late checkouts. Some rooms include fireplaces; all include comfort.
Touches like wine at check-in, freshly baked cookies in the afternoon, and after-dinner digestifs extend a quiet, personal hospitality. A small fitness room offers Peloton bikes, while the pool—lined with canopied couches and cushioned chaises—invites lingering. There’s also a subterranean spa offering tailored treatments, and a fleet of complimentary bikes for pedaling for through the vineyards.
And yet, it’s the cuisine that defines North Block.
At The Restaurant at North Block, Executive Chef Juan Cabrera reframes California cuisine through fire, forage, and finesse. His Valley to Coast Tasting Menu (5 courses) reads like a culinary map of the state—bright shellfish, dry-aged beef, and seasonal produce drawn from both land and sea. And at $90 per person (with wine pairings at $55), it’s a wine country steal.
Born and raised in Colombia, Cabrera discovered his passion for food through his grandmother’s vibrant, homegrown cooking. After moving to the U.S. at 15, he began his culinary career in Florida, later refining his craft at Le Cordon Bleu and in the kitchens of Waldorf Astoria, Four Seasons, and Fairmont. His path led him through top-tier roles at Michelin-starred Solbar, Rosewood Miramar Beach, and Chandon California before joining The Restaurant at North Block in 2023. Known for his collaborative leadership and commitment to showcasing California’s bounty, he blends global technique with heartfelt hospitality—creating menus that are as thoughtful as they are flavorful.
Cabrera’s current tasting menu features Flannery Beef NY Strip with Brentwood Yellow Corn, Potato Pavé, and Morel Mushrooms. And if ever a dish evoked summer vibes, its his Summer Gnocchette featuring Toy Box Tomatoes, Black Garlic, Cipollini Onion, and Cherrywood Smoked Butter Sauce. Start with Hokkaido Scallops with Tenbrink Farms Yellow Peaches, and Strawberry Gazpacho that heralds the sunshine season. And “The Egg” is a cured egg yolk with Parmigiano Reggiano Espuma and Black Summer Truffle Sauce. Yum. Each dish is grounded in specificity—of place, of technique, of intent.
That same ethos defines the beverage program. The wine list reflects California’s topography, moving from Napa and Sonoma to the Paso coast, then across the Atlantic to Etna and Provence. Cocktails interpret the menu’s geography, too. The Sea Foam Margarita layers aged tequila with a whisper of salt-lime foam, evoking the Pacific’s edge. The Oak Knoll Old Fashioned—featuring cask-strength whiskey and walnut liqueur—nods to the valley’s agricultural past.
Located on the quieter side of Yountville, North Block is a hidden gem. This is where Napa slows down, stretches out a bit, and delivers something more intimate and considered. Step outside and you’re in the heart of Yountville’s walkable charm—an afternoon of wine tasting, shopping, and gallery hopping is just steps away. And yet, returning to North Block feels like slipping into a private world, one where the pace relaxes and the noise softens. Whether you’re poolside with a glass of rosé or lingering over Chef Cabrera’s tasting menu as the sun dips behind the Mayacamas, North Block delivers a sense of grounded indulgence.
Photos courtesy of North Block Hotel and The Restaurant at North Block