Let’s see: The first night the Norman Rose Tavern opened in Napa during the last week of 2009, 450 hungry, thirsty people showed up. The next night another 450 or so waited on a rainy winter night for a table. Almost a thousand people in two evenings? It appears that Michael and Christine Gyetvan, the owners of the popular Azzurro Pizzeria & Enoteca, along with chef Reed Herrick, have once again pulled a golden ring by offering Napans what they like: classic good food at affordable prices in a stylish but fun atmosphere.

Rounding out the opening team is industry veteran Pat Jeffries, managing the front of the house responsibilities. Jeffries, with 25 years experience providing hospitality at celebrated restaurants in the valley, put his talents to use providing an impressively smooth opening.

The vision for the new pub in Napa’s emerging West End, according to Gyetvan was “that comfortable spot where you can meet family and friends for a nice pint or glass of wine paired with a great burger or other classic, American comfort food.

“There are enough special occasion places,” he said. “You can only go to them so often.”

He also confided one goal was to produce “the best burger in Napa.”

Gyetvan, a native of Minneapolis, grew up a few miles from Herrick but the two went to rival schools and only met in the Napa Valley. In 1984, Gyetvan, a graduate of the Culinary Institute of America at Hyde Park, was working at Tra Vigne and commuting to his Napa home. “St. Helena was the place to be,” he said. Still he found himself wondering, “Where do local people go? Where do you go when you don’t want it to be so intense? Rutherford Grill opened and that was nice,” he said, “but I wished there was some place like that in Napa.”

In 2001, he and his wife took the plunge and opened Pizza Azzurro on Second Street in Napa, and quickly gained a local following that often couldn’t all fit into the small space. The appeal: a simple but excellent menu of pizzas, pasta, antipasti, salads and “manciata” — salads served on “a handful of dough.”

The following year Herrick joined the staff, and he and Gyetvan have worked together ever since.

When they moved to a larger space on Main Street, renaming the restaurant Azzurro Pizzeria & Enoteca, the fans followed. The activity in the new “West End” of Napa inspired them to begin planning a pub for Napa, “with a bill of fare that doesn’t require a degree in the culinary arts to decipher it,” according to Herrick.

The menu they created is based on “down-home classics, elevated in our own style, using extraordinary, seasonal ingredients,” Herrick said. “I love getting creative in the kitchen and offering real comfort food to our hungry guests.”

The site they found was the old Wells Fargo building on Second Street, just across from the newly opened Avia Hotel. Kimberley Nunn and Dan Worden of Shopworks in Napa, who also worked with the Gyetvans in designing Azzurro Pizzeria & Enoteca, created a classic pub atmosphere — with modern touches — using reclaimed and recycled materials including old barn wood siding. The original bank vault was incorporated in the design, transformed into dry storage and additional supplies for the restaurant’s kitchen and staff. Part of the bank’s marble flooring is also in use. The ceiling features acoustic materials designed to look and feel like old tin.

The tavern is designed as an open space, seating 70 inside and 18 more outside. It has several distinct dining areas, including a private dining room that seats 16. The main dining room offers table and booth seating, and features two bars, one facing the kitchen and the other a traditional long bar anchoring the south side of the main dining room. Extensive glass on the north side of the tavern offers a view of Second Street.

For the menu, Gyetvan said their goal is to “take the classics into the present.”

Starters, for example include crab and artichoke dip ($9.95) and a dish that Gyetvan said is a tribute to his dad, a dish he used to make that incorporated Fritos corn chips into hamburger meat. Gyetvan and Herrick’s version is served as “Frank’s Frito Burger Sliders” with pepper jack cheese and an avocado relish ($9.95).

“I love a good burger,” he said. The Norman Rose Cheeseburger ($9.95) with a choice of Swiss, Cheddar, blue or pepper jack cheese, can be embellished with grilled onions, smoked bacon, a fried organic egg, thyme roasted mushrooms or avocado relish.”

Other sandwiches include a lamburger with garlic spinach and herbed goat cheese ($10.95), a crisp snapper sandwich with caper mayonnaise ($9.95), a Fatted Calf hot dog (highly recommended by one young diner) ($6.95). A buttermilk fried chicken sandwich comes with a whopping piece of chicken hanging over the edges of its bread. Fried egg and bacon, and grilled cheese sandwiches are also on the menu.

Accompanying fries are served natural ($2.95) or barbecued ($3.95), with chili and cheese (decadent; $4.95) or (this writer’s choice) with truffle salt and Parmesan cheese ($4.95)

Gyetvan and Reed are sourcing many of their ingredients locally and from sustainable sources. Local purveyors include the Fatted Calf for charcuterie, Five Dot Ranch for meat, spices from Whole Spice, Rancho Gordo beans and breads from Alexis Baking Company.

Herrick’s classic tavern fare also includes homemade pub cheese ($7.95), grilled flank steak with shoestring potatoes ($18.95), Caggiano sausages with roasted onions and mashed potatoes ($15.95) fish and chips ($16.95), and a roasted chicken “chop” with Rancho Gordo beans. Desserts include fresh baked bread pudding and ice cream.

Seasonal soups and salads are also on the menu.

The Norman Rose Tavern offers an extensive selection of beers, by the bottle and on tap, featuring many of the North Coast's micro-breweries and also root beer on tap. An eclectic and varied wine list offer wines from Napa Valley, Sonoma, Santa Barbara and other California regions. The wine and beer list as well as the menu, Gyetvan said, will change frequently “to keep people surprised.”

“Our plan is to fill a niche,” Gyetvan said. “We are excited about the team and concept for the Norman Rose Tavern, and are looking forward to providing quality, honest and delicious food and drink for our guests.”

Judging from the hordes at the doors, Napans are pretty excited too.

Gyetvan and Herrick shared two recipes from the menu for readers, for the Dried Cherry Vanilla Bread Pudding and “Frank’s Frito Burger” with Pepper Jack Cheese and Avocado Relish.

The Norman Rose Tavern is at 1401 First St. It’s now open for lunch service beginning at 11:30 a.m. Dinner service goes to 10 p.m. or later. Reservations are accepted for large parties; otherwise dining is offered on a walk-in basis. For information, call 258-1516.