Drink

Refreshing Memorial Day Cocktail!

Napa Valley Grille’s Pineapple Cucumber White Sangria

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Memorial Day Weekend is around the corner and celebratory barbeques are amongst us! This year, down your grilled meats with this refreshing Pineapple Cucumber White Sangria a la Napa Valley Grille! Read More

Recipes

Thanksgiving Recipe – Warm Brussel Sprout Salad

A la Napa Valley Grille's Taylor Boudreaux

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As fun as Thanksgiving potlucks can be, the question is always “what do I bring?” Here’s a delicious Warm Brussel Sprout Salad from Napa Valley Grille’s Taylor Broudreaux! Yum: Read More

Events & Festivals

St. Patrick’s Day Round Up

Green beer anyone?

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With little in the Los Angeles River to dye green, Angelinos will have to find another way to express their zeal for the upcoming St. Patrick’s Day, Sunday March 17th. Yeah, yeah, we know. You already had plans: getting trashed and binging on corned beef and soda bread. Old habits die hard. The gift of blarney not withstanding, there is plenty worth talking about as far as St. patty’s day festivities around Los Angeles. Read More

Super Bowl XLVII Round up

49er's vs Ravens... vs Hunger

The Parish’s Stout-Glazed Chicken Wings with a Growler of Beer

Game day is almost here and whether you’re a Niners fan, a Ravens fan or watching for the Destiny’s Child reunion, we can all agree that getting in on that game day grub is every bit as important. So here’s a round up of tasty tailgating treats to help you get started. Touch down. Read More

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Food

New menu at Napa Valley Grille

Fall is finally here

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Napa Valley Grille in Westwood, CA is welcoming  fall with a seasonal menu created with all the richness of  autumn. Executive Chef Taylor Boudreaux’s emphasis on organic California cuisine paired with exotic influences – taken from his loved ones, is bountiful and eclectic while remaining rustic and familiar. Read More

National Breakfast Month

We love breakfast, yes we do! We love breakfast, how about you?!

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Yet another national holi-month is upon us and this time we’re chowing down on mountains of breakfast for National Breakfast Month! How can you deny yourself that crispy bacon or the gooey yolk of a fried egg any longer? Well, deny thy self no more, let’s celebrate! Read More

Celebrate California Wine Month

With complimentary wine tastings!

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Sadly, Labor Day weekend is over, but just about the only thing that beats a three day weekend is free booze. And well hey, here’s where you can find some.  Read More

Napa Valley Grille to offer 50 cent wings and $2 Pabst on March 8

Listen up college students and/or EDD debit card holders, on Thursday, March 8 from 9 PM to 12 AM, Napa Valley Grille in Westwood Village will be selling 50 cent chicken wings, and $2 Pabst Blue Ribbons during their “Bruins’ Night Out.” Happy hour items are also available during this time including: $5 Natural Beef Slider Duo, $3 Deviled Eggs, and wines by the glass ranging from $4 – $6. 1100 Glendon Avenue Los Angeles, CA 90024. 310-824-3322.

Napa Valley Grille stages a five-course dinner and wine pairing

With Summerland Winery

Napa Valley Grille in Westwood Village is presenting a five-course wine pairing dinner ($75/person) on February 24 at 6:30 PM, featuring Summerland Winery of the Central Coast. Pairing selections by Executive Chef Taylor Boudreaux include: Sweet Shrimp Ceviche with an ’08 Pinot Gris, Pan Seared Crab Cakes alongside a ‘10 Chardonnay, Crispy Duck Breast paired with an ’08 Fiddlestix Vineyard Pinot Noir, Oven Roasted Venison Chop with an ’09 Santa Ynez Valley Syrah, and Strawberry Guava Gallete with a ’10 Grenach Rosé. 1100 Glendon Ave, Los Angeles, CA 90024. 310-824-3322.

Photography provided by Napa Valley Grille

Food

Napa Valley Grille’s new Executive Chef Taylor Boudreax

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Seasoned chef, Taylor Boudreax, with over 17 years of culinary experience takes the lead at Napa Valley Grille in Westwood, CA. He’s cooked at Mastros, was executive chef/partner Citizen Smith, and most recently was recruited to work as the corporate executive chef of Wolfgang Puck Worldwide. Taylor takes a straightforward approach with food that emphasizes on seasonal and locally sourced ingredients, “When you are fresh out of school, you might think putting 19 things on a plate is great, but, to me, the soul of a dish gets lost. I came to understand that if you take a great cut of meat and season and cook it correctly, it will be amazing. It might be called ‘simple’ or ‘rustic,’ but it’s also about letting the food be what it should be.”

New seasonally-inspired winter creations at Napa Valley Grille include his signature Blue Crab Cakes with classic Tartar Sauce, Fresh Herb Salad, and Lemon Vinaigrette ($16.25), and Lamb Ragù with housemade Tagliatelle Pasta, Red Wine, Tomatoes, and Parmesan ($13).

Photography provided by Napa Valley Grille