This place is a fixture at the end of restaurant row in downtown Napa, and was one of the first in town to nail thin crust pizzas, which are still some of the best around. We also come here for the manciatas (just baked dough with salad on top), homemade pastas, and the local craft beers on tap. Always go for the wedge salad (piled high with Point Reyes blue cheese and Hobbs bacon slabs), a seasonal pie (like the eggplant), and the baked rigatoni with sausage. Don’t leave without a cup of Strauss Family soft serve with an extra shot of caramel.