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    Rotation By Feast It Forward

    4.1 (34 reviews)

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    ROTATION BY FEAST IT FORWARD ATMOSPHERE

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    Slow cooked meat was the winner
    Wendy C.

    Service from Gabe was excellent! One of the highlights of our visit was getting to speak with the General Manager about the Rotation concept and hearing about the preparation and collaboration that goes into hosting each chef. It made the experience feel even more unique. We are looking forward to some of the upcoming chef lineups. Even though it was bustling on Saturday, the service team was in it and made us feel well taken care of.

    Special of the Day: Kona Kanpachi Kama w/ ponzu ($14)
    Cherylynn N.

    4.5 STARS It's been 20 years since Lee Anne Wong was on the inaugural season of Top Chef in SF. And, she still looks the SAME! AZN don't raisin. I'm telling you, it's the rice cooker steam and chicken feet! J/k. Starting in February 2026, Rotation By Feast It Forward is a monthly chef residency featuring Top Chef alums and Michelin-starred chefs. They're located at the former C Casa space at Oxbow Market. For AAPI Month (May): Lee Anne Wong is the residency chef. Rezzies are highly recommended. Indoor and outdoor seating. M E N U Pan Asian & Asian Fusion dishes with several daily specials. Full bar. Complimentary sparkling water. F O O D * Kanpachi Crudo w/ rhubarb ponzu, radishes, cucumber, daikon leek puree ($24): https://tinyurl.com/5dhajzwx Great starter to open the palate - the tangy rhubarb ponzu nicely complemented the clean slices of kanpachi, while the radishes and cucumbers added a fresh crunch. * Ahi Poke w/ sesame, shoyu, cucumber, furikake (MP-$28): https://tinyurl.com/yt463nu9 - Limited quantities available. A must order - the ahi poke was pristine, top-tier omakase quality. Firm yet buttery texture, lightly dressed with the shoyu. Served over a bed of lightly seasoned sushi rice. I wished they cooled the rice a bit because raw fish and hot rice is not it. Love the fried wonton chips for texture. * Dumplings All Day Wong (4 pc-$20): https://tinyurl.com/mt7wjnsf Named after Chef Wong's cookbook, this modern twist on Northern Chinese dumplings features a chewy wrapped filled with savory shrimp and water chestnuts...drizzled with chili crisp and an aioli. Great savory, mildly spicy flavors with a welcome creamy crunch from the aioli and toasted rice. * Special of the Day: Kona Kanpachi Kama w/ ponzu ($14): https://tinyurl.com/55xr6zem Served on a sizzling platter, the kama (collar) was rich, juicy, and flaky with a subtle sweetness. Wish the skin was more charred and crispy tho. * Seared Rock Fish w/ xo sauce, scallion, ginger sauce, glazed napa valley veggies & mushrooms ($38): https://tinyurl.com/2jyns727 I prefer raw fish but was curious to try this modern twist on Cantonese steamed fish with ginger and scallions. The fish was overdone and dry, while the veggies were underdone. The piquant, umami flavor was there but the cookery needs work. * Ube Cruller w/ coconut gelato, pandan caramel ($12): https://tinyurl.com/3vavn8j9 Delicately crispy on the outside and custardy in the center, the cruller had pleasant mild nutty sweetness from the ube. Freshly fried, it paired beautifully with the coconut gelato, creating a satisfying warm-cold contrast. Vanilla-y pandan caramel and crunchy toasted coconut tied everything together for this perfect not too sweet dessert. GET THIS! S E R V I C E Awesome 5+ star hospitality from our server, Gabe and the entire team including management and Chef Wong. Everyone was so warm, welcoming, and attentive. They were super sweet to my dogs, immediately offering them water as we were being seated. Prompt food service at the first seating. A M B I A N C E Modern vintage charm with forest green and gold tones. Lovely shaded patio with fire-pit tables, not the most functional tho when doing family style. Overall, we had a very enjoyable meal at Rotation. Absolutely, do not sleep on the ube crullers. 4.5 stars rounded up for the dearth of good AZN food in the area.

    Yummy chicken fried duck!
    Billy M.

    As soon as I saw this concept I knew I had to try this restaurant. The idea of rotating competition chefs is cool. I'm always up for to try new restaurants so rotation definitely fits the bill. The restaurant is modern in styling with shades of green and gold accents. I've been to this restaurant in all its forms and this one I think is the nicest. The chef of the month was Nyesha Arrington. She did not disappoint. Her food had southern roots with some Asian fusion. The most memorable: Chicken Fired Duck with Biscuits/Gravy: The breading on the duck was just yummy and crispy. The gravy was thick enough and peppery. The biscuit was little dense but had good flavor. Oysters De La Soul: this one is a clear winner in my book. Nyesha used collard greens to add depth of flavor. Probably my favorite bite. I could go on about more bites but I realize she is will be gone soon. I guess that's the downside cause I won't get to have more of her food, sadly. However the appeal of this place is on to the next... I can't wait for the next bite.

    Fries
    Sarah E.

    Food was great, i will say the biscuit was undercooked in the middle, very doughy and dense in the center. service was amazing! Can't wait to go back in May for LeeAnn Wongs menu!

    Chef Tristen's March menu 2026
    Stevi B.

    I've been in twice now in the last week- once for lunch and this evening for dinner/Pass the Plate. If I was looking to try somewhere new and walked up to the host stand, I'm not sure I'd be inclined to stay. This evening in particular, (I arrived early- and well before any rush), but a staff member the host directed questions to about my arrival- she put off the vibe of "Yeah whatever- just get her in and out." **Update to this... it was just an off evening because she was great in following visits. Fortunately, I knew what I was coming to Rotation for and why I wanted to be there- so that interaction was just more of a "Noted- don't ask you anything." for me. For lunch the other day we had Colton and this evening, Dan- both of whom were not only excellent with the menu and suggestions, but inviting and pleasant. The hard part about reviewing a location like this beyond the service is that the menu will be ever changing, though alongside the resident chefs, Rotation does boast their in-house Executive Chef, Jeff Mosher, who holds it down in the kitchen daily. So for now- I got to experience several items off of Chef Tristen Epps' menu. The Dasheen churro and the kebab were absolutely fire. I wanted to hold on to each last bite just to savor the flavor. The maitake maafe was chefs kiss with the perfect heat. The geoduck crudo was an impulse try... because you have to when you treat yourself! Texturally it's a hard pass for me (but I already knew that because my feelings are the same for scallop and oyster), but flavor was on point. Perfectly balanced between sweet and heat. The Oakridge Farms Wood Fired Beef wasn't my favorite. Not bad by any stretch, but also not the punch in the mouth of flavor in the way my earlier dishes of the evening were. I LOVE the concept of this restaurant with the guest chefs taking residency each month and really hope it proves to be successful. The seating at the bar and high top tables- not at all comfortable- but I have to imagine that is by design to get you in and out. Chef Nyesha Arrington's menu rolls out 4/3, and I'm looking forward to checking it out before I leave town! Back again!! At this point I'm convinced there will always be something on the menu that makes you just want to savor that last bite for as long as possible. Chef Arrington's chicken fried duck- the whole combo with that peppery gravy- fire! Roasted mushrooms and burrata- I would take a whole dinner plate!

    Mama Wong's Cucumbers
    Julie S.

    Wow, Mama Wong did not disappoint. I was so happy to have snagged reservations for dinner on the 2nd to last day her menu was at Rotation. Every dish was so incredibly flavorful and hit that foodie pleasure spot. We tried Mama Wong's Cucumbers, Ulu Fried Feta Cheese, Ahi Poke, Shrimp Dumplings, and the Fried Buttah Chicken. We loved every dish but the dumplings were a stand out for me. Our server was great and sweet to our dog. For dessert we had the Ube Cruller with Coconut Ice Cream and the Dark Chocolate Cremeux with Cardamom lilikoi. My only sadness was that Mama Wong herself wasn't at the restaurant tonight due to filming 24 in 24 cooking competition in Healdsburg. I was so bummed. I love Mama Wong and her food is amaze-balls!!

    Black Truffle 3 day oxtails for two
    Shirene B.

    With the new season of Top Chef starting, I decided to Google what Chef Tristen Epps was up to. I discovered he was going to be heading a pop up restaurant called Rotationin Napa. Needless to say, reservations were made without even knowing what was on the menu. We opted for an early dinner but stayed close to three hours. Drinks and food came out at a great pace as I hate feeling rushed as if they just want to turn the table as soon as possible. The staff was great! Our waitress was attentive and gave us her recommendations. The bar manager was very friendly. Now the food. My bf loves beets, but I do not. So he enjoyed the salad while I opted for the apple and cheddar toast. The toast was great. My bf was curious about other dishes, as I was curious about the black cod. But I couldn't come and not have the wagyu oxtails. They were a brand new item on the menu and took Chef three days to make. One to marinate, one to cook and the last to give them a nice finish in the wood burning pizza oven. They definitely were fall off the bone. I wish they had a little more heat or something. Unfortunately they didn't have scotch bonnet sauce. The rice and peas were really good, as was the roti. We had the Pone for dessert and that was really good too. Chef Tristen Epps was super friendly and I can't wait to see what he does in the Bay next. Chef Nyesha Arrington is due for April and I already have my reservations! I can't wait.

    Stephanie G.

    Conveniently located inside the Oxbow Market. Although I had reservations (on a Sunday) you can definitely just walk in. I selected the smoked Trout Deviled Eggs ($22): Classic Southern deviled eggs, smoked Mt Lassen trout, dill pollen, capers, and crispy shallots. For my entree I selected the Buttermilk Fried Chicken with Buttermilk Biscuits ($48): Free-range fried chicken, peach-apricot hot honey, collard green slaw, whipped potatoes, black pepper gravy. The chicken was fried to perfection and the biscuit was incredible (and as a southern belle...I know my biscuits). The trout added a unique and exquisite taste to the deviled egg. I only had a couple of bites at the restaurant because I'd attended several wine tastings with food pairing prior to arrival and I was stuffed. Shortly after arriving I requested to have meal packed to go. Upon receiving my food packed up I noticed that they had disposed of the drumstick (that I'd only taken a bite from. I quickly told my waiter and they prepared a fresh drumstick without hesitation...it was only after arriving home later that night did I realized the initial drumstick wasn't thrown out, it was hiding under the other piece of chicken. I was wrong and they didn't bother correcting me, they simply made another piece of chicken...impeccable service.

    Smoked trout deviled eggs, dungeness crab hushpuppies, charred cabbage
    Cecille P.

    Wow. Just. Wow. What an incredible concept. The chefs rotate thru every month, so it's always new. They get to create their own menu, so you know it's going to be good. Ambiance is outstanding, staff is very engaging. Waiter Aaron is from Napa and was so dynamic to talk to. Chef Lamar Moore was gracious enough to come by and talk to me and even got a photo! Make this a must visit!

    Will M.

    Went back for Round 2 and incredible opening night at @rotationnapa. Still working out a few kinks with a new kitchen and two world class chefs in the same space for a night but it did not matter. Enjoyed the iconic @chefmartinyan together with @bravotopchef winner @cheftristenepps together for one night of incredible food. Chef Epps is in the house for the next month so go see what being a Top Chef winner's food is all about .

    Carrots w smoked goat cheese

    Great dining experience all the way around. Lee Ann Wong was the guest chef for the month. It was a Friday night. Food was very good. And they were very accommodating. I asked them to leave the dill off of my pork dish and they did. Rhubarb Cosmo and tequila w pineapple lime. "Chicken Parm" dumplings for app. I had pork dumplings and wife had salmon that she thought was some of the best ever. Then roasted carrots w smoked goat cheese. Ambiance was lively and service very good. Meal was paced well.

    Salmon.
    Julia D.

    Rotation is a welcome addition to the Napa dining scene. The rotating chefs is such a draw. The staff are incredibly friendly and helpful. I have a gluten allergy and they are so accommodating and always help to find menu items that I can eat. Just visited to try Leanne Wong's menu and it was incredible. The seafood was so fresh and the salmon dish had such flavor depth. The cocktails are delicious!

    Cocktail Menu
    Jen W.

    This contemporary restaurant is known for its inventive menu and rotating Chef of the Month which makes for a truly memorable culinary experience. With Chef Lamar currently leading the kitchen (June 2026), every dish we tried reflected his creative Southern touch. From the rich and modernized deviled eggs to the indulgent deep dish - tangy BBQ pizza with sliced Bourbon peaches and the perfectly crispy, tender buttermilk fried chicken. The Vegan red beans and rice with coconut collard greens were delicious! Each plate offered a fresh twist on familiar comfort foods, making the meal both exciting and satisfying. The host was very enthusiastic, courteous and energetically explained every item on the menu. We hope to return before Chef Lamar concludes his tour in residency, and I'd gladly recommend this restaurant to a friend this June while looking forward to the next culinary talent they feature.

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    2 months ago

    Amazing service. The food was stellar. Great drinks. Good service. Well come again! Awesome.

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    Boon Fly Cafe

    Boon Fly Cafe

    4.2
    (2.8k reviews)
    4.2 mi
    $$

    The cider mini donuts were warm, fresh and delicious. The added chocolate sauce was very light…read more The chiliquilles with poached eggs was perfect, even asked how I liked my eggs poached. The Cesar salad was the nice crunchy veggie reset that I needed to start my day. My friend got the crab cakes Benedict and a side bowl of fruit, both were reviving.

    We stopped at this place after wine tasting; nifty little find. Wanted to try somewhere new to…read moreeat. There was wine & drinks all around; absolutely loved the 'Boon Fly Garden Refresher'! We started with the warm artichoke dip served with warm pita bread, so nice. In our group someone tried the soup of the day, but the time I looked over it was gone. There was an order of the Berkshire pork chop, the SF style cioppino, & a shared order of the fried chicken. Everything looked delicious, the person eating the pork chop did state it was a tad basic, yet overall cooked correctly. The fried chicken with mashed potatoes & braised garden greens was well done. The seafood cioppino looked great, did not smell fishy, always a plus. And of course, we had to try the home made donuts - little donuts fried to perfection, served with whipped cream & warm chocolate. Coffees & a cappuccino - we were happy campers. Service was stellar. Ambiance was casual, quiet; it could also be because we were there on a Monday after the weekend, could be very different during the weekend. Had a good evening, will have to stop by again.

    Photos
    The espresso maker and back bar at the BoonFly
    The espresso maker and back bar at the BoonFly
    Breakfast Flatbread
    Breakfast Flatbread
    Boon Fly Chicken & Waffle

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    Boon Fly Chicken & Waffle
    Winston’s Cafe & Bakery

    Winston’s Cafe & Bakery

    4.5
    (515 reviews)
    0.6 mi
    $$
    Family-owned & operated
    Grab-and-go

    Excellent brunch spot on a Saturday morning! We had a very pleasant dining experience at Winston's…read moreCafe & Bakery. Grab a menu and stand in line. They will take your order at the counter where you will pay for your meal. If you order coffee, they will call your name from the coffee counter to your left. Find a table, and they will bring your food to you. It was pretty crowded when we went. There is both indoor and outdoor seating. Thankfully, we found a table for a party of 5 quickly. Food was delicious. I cannot say more! Everything we ate was prepared to perfection. This is definitely a family-owned small business that you want to patronize on a regular basis.

    This place was lovely. The lady taking orders when we came in was a little dry but I understand…read more The people in front of us were literally impossible. You order up front and your food is brought out with the number on the table. I ordered the lox bagel and green tea. Delicious. They steam the honey for your tea which makes it so much easier to work with. My husband had the French toast and potatoes with the macchiato. Y'all know he was expecting the macchiato to look like the one from that major chain. Apparently that made that up and it's not a traditional macchiato. Who knew. The fruit with his French toast was super fresh. Being from the St Louis Metro we don't really get fruit that fresh. So it was a treat. The chocolate croissant was a gift because we had a delay in our food being brought out. It was nice and flaky. Very delicious. A family came in for a little kid's birthday. It was quick. The staff handled the efficiently and got their food and them out with no problems. Well one kid lost a tooth on a bagel. I would totally go back. We loved it.

    Photos
    Two egg breakfast
    Two egg breakfast
    Citrus Roll, chocolate croissant, seasonal scone
    Citrus Roll, chocolate croissant, seasonal scone
    Bagels

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    Bagels
    Kitchen Door

    Kitchen Door

    4.0
    (992 reviews)
    0.4 mi
    $$

    My partner was skilled at finding delicious restaurants in the area and we checked this place out…read more I had never actually checked out this quaint downtown area before until this visit so it was pleasant to walk around to see all the tasting rooms along with the bookstores and other pleasant shops. We came in right before the restaurant filled out at 10am and got the shakshuka along with a burger and fries. Everything was made perfectly and so flavorful. The chefs certainly have a skill for optimal taste and cooking as that was the best meal of the weekend. The server was so attentive and sweet too! We always had our water refilled and several friendly workers asked us about our triathlon experience. Very sweet people!

    I am a frequent flyer when in the area of the KD. I really enjoy their Pho and chicken wings. It's…read moregood food with up and down service. Some mishaps have happened with service on prior visits but management and servers are always concerned and make it right. That's why I keep coming back. I Popped in Thursday afternoon for Pho. It was not busy only two other couples eating when we arrived. We sat at our usual table And noted service was a bit slow right off the bat. When I received my Pho, which I thought was a longer wait than usual, it was luke warm if that. The Korean ribs and chicken wings arrived temperature appropriate. I pushed my soup aside but no one checked back until my lunch mate finished. When the waiter came to clear the table I asked for a to go and thought he would ask if there was anything wrong. He did not so I told him the Pho was served luke warm so I did not eat it and that no one had checked back or even passed by us or I would have sent it back to heat it up. We were done now so I'd just take it to go. Our waiter apologized and when he brought the bill said The Pho was comped and apologized again for the breakdown in service. When I dine I like to relax and enjoy a meal With who I came with. So receiving temperature appropriate food is important. The KD does a good job. They have a diverse menu with flavorful food and great cocktails. When there is a hiccup in service or the food there is a genuine concern. Sometimes it's caught by them and others it's brought to their attention. It's how things are dealt with when those mishaps happen. The KD addresses your concerns with sincerity and want their diner to have an all around great experience. If you have not been give KD a try when in downtown Napa.

    Photos
    Open kitchen!
    Open kitchen!
    Brunch Service Saturday and Sunday from 10am-1pm.
    Brunch Service Saturday and Sunday from 10am-1pm.
    A bowl of steaming mussels and a side of crispy fries.

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    A bowl of steaming mussels and a side of crispy fries.
    Napkins

    Napkins

    4.1
    (1.8k reviews)
    0.3 mi
    $$$

    We are so glad to find this place at last minute on a Friday in Napa! I'm surprised it's not busy…read morebecause the food is amazing!! I highly recommend the halibut I got. The fish is tender and fresh. It even came with a grilled prawn. What I even love more is the side dishes which is charred cauliflower, asparagus and potatoes. I finished the whole plate and definitely want to come back just for this dish! We didn't get to try the dessert this time but we will definitely come back!

    TLDR: Super attentive service in an adorable classy space. Instagram worthy drinks but food…read morecould've used a bit more attention Our waiter was the sweetest guy. He told us about the specials and I took him up on the special: shrimp ravioli in lobster sauce. Sadly, it was very bland and lacked the "lobster" flavor in the thick sauce. The drinks were awesome. Totally recommend the drinks: Midnight in Italy and Fume Midnight in Italy was basically a very well served Manhattan. But it was gloriously served. Giant cube ice cube, really lovely rye whiskey and the perfect orange garnish that added to the senses as you sipped Fume arrived in a light fixture like glass box that you open to retrieve your drink. It's filled with smoke to add to the drink's experience. My hands smelled like smoke hours after the dinner. The drink was tasty. The grilled pineapple was tasty. But it was more showy than tasty. Baker brie was insanely delish. It was the best baked Brie I had. Perfectly balanced with the honey and pistachio. The iceberg wedge salad was as you would've expected. Decent sized Maybe we didn't ordered the dishes that they were most popular for so I was disappointed. Will have to come back and try another round. Especially for the drinks.

    Photos
    Cool bar, retro photos and ceiling
    Cool bar, retro photos and ceiling
    Vegetable wellington
    Vegetable wellington
    Vegetable wellington

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    Vegetable wellington

    Rotation By Feast It Forward - tradamerican - Updated July 2026

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