Experience the seasons of Northern California as they come to life at our Michelin-rated Solbar, where Executive Chef Brandon Sharp turns farm-fresh, seasonal ingredients into unique, flavorful and surprising dishes that reflect the best Napa Valley has to offer.

Sparkle and Savor


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Armed with Napa Valley’s finest local ingredients, Solbar delivers inventive new twists on time-honored California soul food recipes. The result is tantalizing cuisine that showcases the best organic, sustainably-farmed elements for both indulgent and healthful selections.


The Chef's Atrium offers exclusive private dining experiences for parties of up to 10 people, including a five-course tasting menu and sommelier-paired wines. To reserve this exceptional personalized experience, please call 877-684-6146.



Award-winning chef Brandon Sharp's passion for utilizing the freshest, ripest and most exciting seasonal ingredients can be found woven into the heart of the Napa Valley Resort's culinary program - from the Michelin-Star rated Solbar all the way to the banquet and catering divisions.

His inspired cuisine is a culmination of years spent working at some of the nation’s most influential restaurants. Most recently, he served as Sous Chef at the five-star Gary Danko in San Francisco. Prior to that, he was Chef de Cuisine at Restaurant August, a New Orleans culinary institution, and Chef de Partie, alongside Thomas Keller at the world-renowned French Laundry in Napa Valley.

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Scott Turnbull

  • chef_Solbar Sommelier Scott Turnbull oversees the wine and spirits program for the indoor-outdoor Solbar, which features a menu combining fresh, lighter entrees side-by-side with hearty, “South meets Napa” comfort food. In addition to curating the wine list, Turnbull oversees the cocktail program, creating artisan drinks crafted with fresh herbs, homemade syrups and tinctures to complement Sharp’s menu. Turnbull, the first to introduce “wines on tap” to Napa Vally to offer a new, eco-friendly way to enjoy vintages, also manages the beverage selection at the pool bar, where the lively outdoor scene has turned Solage into the most popular pool destination in Napa Valley. Additionally, Turnbull recently launched “Sunday School” complimentary tastings, providing guests with a chance to learn about wine, beer, and spirits within a different theme each month.

    Before joining Solage Calistoga, Turnbull spent the last four years as the sommelier and restaurant manager of Fountain Restaurant at the Four Seasons Hotel Philadelphia. He also held sommelier positions at XIX Restaurant at the Park Hyatt, Striped Bass, and Le Bec-Fin in Philadelphia. Turnbull received his education at Pennsylvania State University, earning a Bachelor of Arts in French. He also holds a certification from the Court of Master Sommeliers.

Solbar Staff


Treat yourself to enticing specials at Solbar. From half-off wines by Club Solage members to our popular fried chicken dinners, you’ll find our weekday specials are usually accompanied by a casual, spirited atmosphere.


  • 60s (1)


    Sara I.

    Everything her is superb. The lemon ricotta pancakes, granola and yogurt, especially are my favorites. Everything is so fresh and you taste the difference of quality. The ambiance is relaxing and beautiful.

  • 60s


    Matt C.

    One of our favorite places in the Napa Valley. Beautiful setting whether inside or on the patio, awesome food for breakfast through dinner. It’s not cheap, but isn’t as expensive as it could be, given what they charge for a guest room at Solage.
    Some favorite dishes: the cold corn soup is outstanding and one of my favorite things to eat anywhere. The house-made donuts are great, as are both the egg dishes and the pancakes are really good breakfast options.
    The wraps are a nice option for lunch, always made with fresh seasonal ingredients.
    For dinner I recently had kale+ricotta ravioli which was also very good.
    They always have a nice combination of veg/fish/meat options.
    The only negative has been some shaky service during the off-season.

  • 60s (2)


    Tathi P.

    Fantastic service and delicious food! When those two are combined there’s no better. We had a reservation for a late lunch but ended up having drinks and food at the bar. The fish tacos were outstanding. Bartenders were very friendly and attentive to all details. Can’t wait to visit again!

  • 60s (1)


    Claudine V.

    Had lunch here on Saturday with my besties and BF after visiting Chateau Montelena.
    I called them several times cuz we thought we were not going to make our reservations and they accommodated us.
    The burger was delicious.
    Fries was salty and crispy
    Love their FORTUNELLA SOUR. Very refreshing.
    You need to make sure you have reservations because it is hard to just walk in as this place gets very busy.
    Would definitely come back here and try their tasting menu.

  • 60s


    Lucas W.

    We came here for their brunch, and loved the atmosphere and professionalism. We were dressed very casual but felt very comfortable.
    The waitress did an amazing job to help my wife and I select the right plate for each other.
    The food came so quickly we could not believe and it was amazing!

    Great decor
    Great service
    Amazing food
    Great atmosphere