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Jeffery Russell

Jeffery Russell is the executive chef of the newly opened Charlie Palmer Steak in Napa. 

Chef Charlie Palmer launched the first California location of his modern American steakhouse in Napa last week.

It's the fifth iteration of Charlie Palmer Steak, with sister properties in New York, Washington D.C., Las Vegas, and Reno.

During the restaurant’s soft opening period through Nov. 22, all dining checks will receive a 25 percent discount, and guests will have the option to donate the discounted percentage to the Napa Valley Community Disaster Relief Fund.

The restaurant is open for dinner service only through the end of November.

The restaurant is the first major outlet to open in the Archer Hotel Napa at 1230 First St., 325,000 square feet of mixed-use, commercial development space in downtown Napa.

Under the direction of executive chef Jeffrey Russell and director of food and beverage Peter Triolo, the Charlie Palmer Group will manage all food and beverage offerings  in the hotel, including in-room dining, catering, events, and the forthcoming rooftop bar and restaurant.

Located on the ground floor of Archer Hotel, Charlie Palmer Steak Napa will serve three meals a day and brunch on Sundays, beginning in December.

The 4,000-square foot, 120-seat restaurant extends into the lobby with a 48-seat lounge and 12-seat circular bar, outside to an al fresco dining patio, and throughout the hotel with private and semi-private event spaces.

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“It is impossible not to fall in love with Northern California and after living here for over 15 years and exploring the region, I knew downtown Napa -- with its singular capacity for wine country urban growth -- was where I wanted my next California project to be,”  Palmer said.

In addition to a menu featuring prime steaks and chops, Russell includes signature dishes from his tenure at Charlie Palmer Steak DC on the Napa menu, including Wagyu Beef Carpaccio, Classic Tuna Tartare, and Lobster Corn Dogs.

Peter Triolo and wine and beverage manager Joshua Benjamin have developed Charlie Palmer Steak’s beverage program, the cornerstone of which is the 400-selection wine list, a majority of which are Napa Valley wines. The bar and lounge menus offer wines by the glass and a selection of local beers, including their  own house brewed CP IPA. Corkage is complimentary on first bottle of Napa Valley wine, and for every additional wine purchased from Charlie Palmer Steak list, additional corkage will be matched

A Happy Hour, 4-7 p.m. daily, offers wines, cocktails and snacks for $7 and draught beer for $4. The new restaurant will be open on Thanksgiving, serving a three-course meal for $65 per person.

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