Napa Valley

Wood-grilled octopus at Michael Chiarello’s recenlty opened Bottega in Yountville. (Robert Durell / For The Times)

Sept. 16, 2014 2:55 PM PT

New York steak with porcini mushrooms at Brix, located near Yountville. Anne Gingrass-Paik is the new chef at the restaurant. (Robert Durell / For The Times)

Farm egg chicken salad at Brix. (Robert Durell / For The Times)

Flowers so pretty you could eat them -- and you’re supposed to. Ubuntu chef Jermey Fox puts edible flowers in “carta da musica,” a barely dressed spring salad. (Robert Durell / For The Times)

Vegetables are prepared for a dish at Ubuntu. (Robert Durell / For The Times)

Devil’s Gulch pork at Bardessono in Yountville. Sean O’Toole is the chef. (Robert Durell / For The Times)

Maine lobster salad at Bardessono. (Robert Durell / For The Times)

Assorted heirloom onions roasted with eggs at Ubuntu. (Robert Durell / For The Times)

Ficoide glaciale, a vegetable used in several dishes at Ubuntu. (Robert Durell / For The Times)

Jeremy Fox prepares edible flowers at Ubuntu. (Robert Durell / For The Times)

Burrata caprese at Bottega. (Robert Durell / For The Times)

Brix wine director Jeff Creamer checks a bottle. (Robert Durell / For The Times)

Little cupcakes with buttercream toppings at Brix. (Robert Durell / For The Times)

A bolognese pasta comes out of the wood-fired oven at lunchtime at Brix. (Robert Durell / For The Times)

Anne Gingrass-Paik is the chef at Brix. (Robert Durell / For The Times)

Strawberries and cream tiramisu at Bottega. (Robert Durell / For The Times)

Michael Chiarello, standing, teaches his wait staff and workers about some new menu offerings minutes from dinner opening at his restaurant Bottega. (Robert Durell / For The Times)

Michael Chiarello, left, talks wine with vintner Tim Mondavi (son of Robert Mondavi), right, who was having lunch with a group of friends at Chiarello’s restaurant Bottega. (Robert Durell / For The Times)