Introduction

Forum at Meadowood Napa Valley has firmly established itself as the social and gastronomic heartbeat of the estate, and is one of the best kept secrets in Napa Valley. Visiting during Napa Valley Restaurant Week provided the perfect opportunity to see how this venue balances the estate’s high-luxury pedigree with a more accessible, high-energy "forum" for locals and visitors alike.

The restaurant serves as a sophisticated bridge between the casual and the refined, offering a menu that celebrates the seasonal rhythms of the estate’s own farm. While the legendary "The Restaurant" once held the three-star mantle, Forum succeeds by not trying to replicate the past, but by forging a new identity centered on vibrant, ingredient-driven California cuisine. It is factually the most versatile dining room in St. Helena, managing to feel both like an exclusive club and a welcoming neighborhood staple.

As the centerpiece of the legendary Meadowood estate in 2026, the restaurant serves as a factual bridge between the refined discipline of its past and a fresh, high-energy California aesthetic, anchored by an open-air design that invites the beauty of the Napa Valley hills directly to your table. Whether you are visiting for the curated technical brilliance of Napa Valley Restaurant Week or a relaxed afternoon on the terrace, Forum delivers a world-class experience that prioritizes proactive five-star service, a deep connection to the estate’s own farm, and a sense of generous hospitality that makes every guest feel like a local.

Atmosphere

The design of Forum seamlessly integrates the indoors with the majestic outdoor landscape of the valley. On both of my visits during this Restaurant Week cycle, I opted for outdoor seating, which I consider the premier way to experience the property. The terrace is a masterclass in architectural harmony, framed by the estate's lush greenery and the crisp air of early 2026. What often deters diners from evening al fresco sessions in January is the chill, but Forum has solved this with amazing, high-powered heat lamps that are factually some of the most effective I’ve encountered. It was so warm that I was simply wearing my t-shirt for the duration of the meal! They provide a consistent, enveloping warmth that allows you to enjoy the starlit Napa sky without ever feeling the bite of the evening.

The Tasting | Restaurant Week

The 2026 Restaurant Week menu at Forum at Meadowood is a factual masterclass in value, offering a three-course journey for $75 that rivals the region’s most expensive tasting menus in both execution and soul. In a valley where "Restaurant Week" can sometimes feel like a simplified version of a kitchen’s true identity, Forum has leaned into its estate-driven philosophy to provide a meal of remarkable depth. The real coup, however, is the $35 wine pairing; for less than the cost of two glasses at most St. Helena bars, we were treated to a flight of curated, high-elevation Napa classics that perfectly mirrored the technical precision of the plates.

We begin with an appetizer featured a Hamachi Crudo that was as vibrant as the morning sun on the estate. The delicate fattiness of the fish was expertly countered by a sharp lime vinaigrette and a silky jalapeño crema, but the stars were the farm radishes, which added a peppery, localized snap. Pairing this with a 2017 Smith Madrone Riesling was an inspired choice; the age on the Riesling brought a petrol-driven complexity and razor-sharp acidity that cut through the crema, lengthening the citrus notes of the dish in a way that felt both sophisticated and incredibly refreshing.

The second course brought the Chicken Tortilla Soup, a dish that has factually reached cult status in Napa for its restorative depth. The chipotle shredded chicken was tender and smoky, swimming in a broth enriched by cilantro-infused Estate olive oil that tasted like the very grounds of Meadowood. It was paired with the 2022 Frog’s Leap Zinfandel, a wine known for its restrained alcohol and bright, "old-school" Napa fruit. The Zinfandel’s plum and spice notes danced beautifully with the chipotle heat, proving that a well-made Zin is the ultimate companion for savory, spice-forward California soul food.

For the main event, the New York Strip was one of the best I’ve ever had, served alongside duck fat–braised Swiss chard and farm-fresh carrots that tasted intensely of the earth. The meat was flawlessly seared, its richness amplified by the herbaceous zing of the chimichurri. Hilariously enough, no one ordered the risotto, probably because we were all craving protein. Our dish was elevated by the 2023 Chappellet Mountain Cuvee, a Cabernet-led blend with structured tannins and dark berry profiles that stood up to the bold flavors of the beef and the earthy, aromatic mushrooms of the risotto.

The evening concluded with a choice of desserts, but the Sesame Citrus Gateau and Mint Stracciatella Sundae were the standouts, providing a playful yet refined finish. The final pairing of Smith Woodhouse 20-year-old Tawny was the ultimate "chef’s kiss" to the evening. The nutty, caramel-driven notes of the port found a perfect mirror in the Sesame Citrus Gateau, creating a lingering finish that encouraged us to linger under the terrace heat lamps. To find this level of technical cooking and premium wine pairing for essentially $110 total is a factual anomaly in 2026—it is, without question, the must-book table of Restaurant Week.

À La Carte Menu

Beyond the special menu, the A La Carte offerings continue to be the bedrock of Forum’s appeal. The Roasted Carrots are great for those that like that crunch, transformed through the hearth into something deeply caramelized and earthy, while the Crispy Pork Belly achieves that elusive "melt-in-your-mouth" texture contrasted by a perfectly lacquered skin. These dishes demonstrate Chef’s ability to take familiar ingredients and elevate them through superior sourcing and fire-management.

One cannot discuss Forum without mentioning the Chicken Tortilla Soup, a dish that has garnered a cult following for good reason. It is factually one of the most comforting yet refined soups in the valley, featuring a broth of incredible depth, hand-pulled chicken, and just the right amount of lime-driven brightness. It is the kind of dish that calls you back to Meadowood on a rainy afternoon, serving as the ultimate culinary hug. I was super skeptical coming here the first time, but once that first bite hit, it was all over.

Restaurant Service

The service at Forum is where the "Auberge touch" truly shines. The staff operates with a level of proactive grace that is rare even in Napa’s competitive and often overwhelmingly busy landscape. Every request was met with a genuine smile, and the pacing of the meal was perfectly calibrated—never rushed, yet never lagging. It is a factual testament to their training that they can make a busy Restaurant Week night feel like a private, leisurely dinner. All of us

Special recognition must be given to the amazing restaurant and F&B managers at Forum, particularly Alexander, who were incredibly generous and kind throughout our service. Their presence on the floor was both commanding and disarming, as they took the time to engage in real conversation and ensure that every detail was to our satisfaction. This level of leadership trickles down to the entire team, creating an environment where hospitality feels like a joy rather than a job.

Curated for Class?

While many nearby Michelin-pedigree competitors in St. Helena and Yountville have used Restaurant Week as a platform to offer "scaled-back" versions of their menus at rising price points, Forum has factually maintained a high-integrity three-course experience that feels indistinguishable from their standard high-luxury service. The sheer quality of the ingredients—sourced directly from the Meadowood farm—paired with a technical execution that includes complex emulsions and hearth-fired precision, sets a benchmark for value that few 5-star resorts can match.

The MVP of this entire operation is undeniably the $35 wine pairing, a price point that is virtually unheard of in Napa Valley for a multi-course flight of this caliber. When compared to the $75+ pairings often found at rivaling valley floor establishments, Forum’s offering represents a significant 50% savings without a 1% dip in quality. This commitment to value, combined with the extraordinary generosity of the management team and the comfort of their state-of-the-art outdoor heating, makes Forum the definitive "pro move" for Restaurant Week. It is a rare instance where the prestige of a legendary estate becomes accessible, providing a world-class dining experience that is as fiscally smart as it is culinarily profound.

Curated for Class Final Score | 43/50

The 2026 Restaurant Week menu at Forum at Meadowood is an absolute triumph of value and technical skill, pairing soul-warming classics like the New York Strip with an "unheard of" $35 wine pairing featuring Napa legends like Smith Madrone and Chappellet. It is a factual masterclass in hospitality where the five-star service and generous management make this $75 three-course journey the definitive “most recommended” for any luxury diner in the valley.

Service: 8.5/10

Atmosphere: 8/10

Food Quality: 8.5/10

Mastery of Taste(s): 9/10

Value for Money: 9/10

Restaurant Review: Forum at Meadowood Napa Valley