Walked in the restaurant not expecting much, was greeted so well by the hostess, sat at the bar and Prescott the bartender was phenomenal. Good energy, great service, and wonderful hospitality. Definitely would come back again to see the rest of the chefs for the year!!! read more

Cool concept and a very nice experience! Let me preface my review by saying we used to be in Napa constantly. We would routinely come for 'a weekend', and leave a week or so later... a couple of times a month. We absolutely love Napa, for many reasons. That being said, life got in the way the last couple of years, and we haven't had a chance to come up at all until this past week. A lot has changed over the past couple of years. Last time we were in the spot 'Rotation' occupies in the Oxbow market, it was a Mexican restaurant. Since then, it has transformed into a totally different concept, where there's a rotating menu, cuisine, and chef every month. We happened to pop in just for a drink after dining at Hog Island next door in the Oxbow, and discovered this new spot, with Chef Anna Voloshyna as the current featured chef. Let me tell you as a Serb, Eastern European cuisine is criminally underrepresented in this vast and diverse state. Therefore, it was very refreshing to see a female Ukrainian chef featured. Our lovely bartender Jack concocted a craft cocktail on the house for us while we waited to order. He explained it was a scotch cocktail with a beet mixture, a Ukrainian-influenced recipe. Truly excellent, I hope they keep this on the menu permanently. We weren't planning on getting food, having filled up on oysters just before, but when my eye caught the Georgian Adjarian Khachapuri on the menu, you best believe I reconsidered. So, there is a Georgian place in San Francisco I've had bookmarked for quite awhile precisely because they have this dish. When I saw it on the Rotation menu, I had to order it. Life is short, folks, enjoy the good things now - within reason. Oh. My. God. It was everything I hoped for and more. The dough alone - even before the cheesy, eggy goodness - instantly brought back nostalgia of the pastries I grew up on as a child in Serbia. Delicious. Needless to say, RB and I disappeared this dish in no time flat. While we were inhaling our food, Chef Voloshyna came out to chat with us. She was lovely, told us about her traveling pop-up experience, and informed us that she will be at Greens in SF later on this year - a vegetarian restaurant I've had on my wish list for a very long time. Wonderful experience, highly recommend you hit Rotation while Chef Voloshyna is still there, but I'm sure there will be other excellent offerings that follow as well. read more

Rotation By Feast It Forward - Georgian Adjarian Khachapuri - amazing - American Near Me - Napa, California

Dropped in here for real alcohol after Hog Island. We actually were here before when it was a Mexican restaurant. Very interesting concept where a chef takes over the place for a month at at a time. This month was Anna Voloshyna of Ukrainian descent. We came for drinks and left having a Georgian Adjarian Khachapuri cheese bread also known as an ooey gooey cheese bread. Andrea actually had a place bookmarked in SF that did this ooey gooey. We may be back tomorrow just for this. Our bartender Jack dropped off a beet drink with Scotch, beet juice and other stuff. A Ukraineian favorite. Excellent!!!! So the chef, Anna came and talked to us and was very nice. Apparently she has 2 published cook books and travels around doing pop-ups and other culinary events. If you miss coming here for this event she will be at Greens in SF on Nov 12 '26. Looking forward to other chefs to take over the kitchen and bar in the future months. read more

What a great concept in Napa. New chef every month. No more getting tired of a non changing menu. The chefs are all putting their best dishes on the menu. The dining space is beautiful. Very tastefully done. They have days with entertainment on the patio. I would recommend trying this place out once a month to experience the new food options. Check out their website. rotationnapa.com read more

This restaurant is a new addition to my rotation. Please forgive the pun. After multiple visits, I am consistently amazed by the value and quality of the food and service. One of the greatest aspects of this place is the constant rotation of talented chefs, offering the chance to try a variety of dishes. If you're looking for something new, this is the spot to visit. The interior ambiance is modern and sophisticated. read more

My friend and I had reservations here for Friday night after work. To start, the interior of the restaurant was absolutely stunning! Apart from how well-decorated this restaurant was, I loved the spacing between the tables. I know it is such a small thing, but I hate going to restaurants and they pack you in like sardines next to one another. There was an appropriate amount of space between parties and it really made a huge difference. The food was next level. We have a goal of trying at least five new cuisines this year and since we had never tried Ukrainian food, this was our perfect opportunity. Of all the things we ate, I think the highlight for me was the squash. It melted in your mouth and had so many wonderful flavors going on. Truly exceptional for a vegetable. Our server was friendly, witty, and we just really felt like he enjoyed working there and it really reflected in the service that we received. I cannot wait to find out what's next on rotation! read more

See all

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. read more

See all

My friends and I came here for dinner last night to celebrate my birthday. I am a big fan of Lee Anne Wong (doing chef residency for May). I saw her on Top Chef and loved her ever since. I picked this restaurant hoping to see and meet her in person. (Unfortunately she was not there for me to meet her. ) I was looking forward to eating her food (as I have tried her other restaurant in Oahu). My friends and I ordered some dishes to share for appetizers: Kanpachi Crudo, Dumplings All Day Wong, Mussels with waffle fries, and Wood Fired Broccolini. For our entrees, we all were going to each order the Liberty Farms Duck Breast, but they only had one left. The substitute was duck confit. So three of us ordered the duck confit instead. For dessert, we each got our own dessert: Dark Chocolate Cremeux, Ube Cruller, Coconut Panden Panna Cotta, and White Chocolate Cheesecake. ALL the food not only looked amazing, but tasted amazing as well! The flavors and ingredients all went well together! There was not one dish we didn't like. Everything was so good! We also ordered the Ohm Coffee for four to go with our desserts. The coffee had a nice bold flavor to it! One of the additional highlights of the night (besides the amazing food) was our server Markus! He was so full of energy and was so animated! He was hilarious! We all definitely enjoyed having him as our server. They had Chef Lee Anne Wong's cookbook Dumplings All Day Wong for sale which she had previously signed! So my friend and I each bought one. (Just an FYI about the menu: The menu posted outside the restaurant was different than the menu handed to us at our table - possibly due to running out of some items(?)) Overall great experience! Other staff were so friendly and kind as well! read more

See all

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. read more

See all

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. read more

See all

I've heard great things about rotation so we were excited to try. Located in the back corner of oxbow market. The featured cuisine was Ukrainian. Despite being a holiday weekend it was pretty quiet during lunch. We tried several items including some from the previous chef. The crab hush puppies were good, but price was $25 for 3. Heirloom tomatoes was also fresh with a delicious herb chutney, but seemed pricey at $18 for what seemed like 1-2 tomatoes. Overall I would say the good was good, not amazing or particularly memorable. But price was quite high even for the area and for the size of the plates. Probably would give this 3.5-4.0 overall read more

See all

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! read more

See all

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! read more

See all

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. read more

See all

We had dinner here on Lamar Moore's first night. Very nice to have southern food in Napa. The menu is on the small side (4 entree choices, 2 pizzas) but will have something for everyone. I had the short rib which was buttery tender and tasty, but the plate needed a bit more collards and less oil. My wife had the Halibut on succotash that was very good. The Cornbread Olive Cake dessert was good but a bit unbalanced-needed either less cake or more macerated fruit. Our server was personal, attentive and excellent. The entrees came out very slow-somewhat understandable on the first night. The restaurant itself is nice-a casual and neat feel. This is a great concept-a chance to try some cuisines outside of what Napa generally has to offer. read more

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!! read more

See all

We had an 8:00 PM reservation at Rotation by Feast it Forward and were really looking forward to experiencing the rotating chef residency. About an hour and a half before our reservation, the restaurant called and asked if we could come earlier. Unfortunately, due to other obligations, we could not arrive before 8:00 PM. Given the type of restaurant and rotating menu, we called back to make sure there wasn't an issue with food availability or the kitchen. We were told everything was still available and there was no issue. Shortly afterward, they called back and told us they could no longer accommodate our 8:00 PM reservation because the restaurant was "not busy enough." We were extremely disappointed by how this was handled. We understand that restaurants have slow nights, but cancelling a confirmed reservation only 90 minutes beforehand because business is slow is incredibly inconsiderate. Luckily, we are somewhat local to the area and were able to find a last-minute replacement for our dinner plans. However, this would be extremely inconvenient and frustrating for someone visiting Napa from out of town who may have planned their entire evening around a confirmed reservation. read more

I visited Rotation in May, towards the end of Food Network's Chef Lee Anne Wong month long residency. Hence the name Rotation; it's a new, renowned chef each month. I made a 1:15 PM reservation. However, it being a Tuesday, the restaurant was partially empty. Monday and Tuesday hours are shorter. Not only did I enjoy freshly made lemonade, her Caesar salad, wagyu dumplings and the ube crueller, chef Lee Anne came by my table more than once ... to see if I had any questions about the menu before I ordered, while I ate my lunch to see how my meal was, to ask if I'd like to see the dessert menu, and after finding one to bring me she described each dessert in detail. Everything was delicious and eye catching. . Side note - I liked the wooden touches and the tall ceiling. There's a lot to look at and being able to look out that large window wall was nice too. Each person on the Rotation staff that I met were so courteous, friendly, and easy to talk to. They came by my table often. It made being a solo diner very comfortable. read more

Rotation By Feast It Forward - American Near Me - Napa, California

See all

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. read more

See all

This is a Ukrainian menu and chef who we enjoyed immensely. I had the cabbage rolls stuffed with duck and my wife had the chicken Kyiv. Both had very evident thoughtful preparation and tasted like high cuisine comfort food. Highly recommend you go try this place! read more

Rotation By Feast It Forward - This is the celebrity chef that is working this month at Rotation - American Near Me - Napa, California

See all

Ugh! We ate here in June based on a friend's recommendation. The service was good, that is where it ended. We shared the heirloom and Barada appetizer for $24, we wanted the crab hush puppies they were out. the table next to us ordered the crab hush puppies and was told they were out. if you're gonna have something on your menu make sure you have plenty to go around. I ordered the collard green and bacon 'deep dish pizza'. The server said it was deep and cooked in a cast iron pan. It was minute. the crust was doughy and thin like a pie crust. It was just OK. For $36, a tiny pizza. My son got a burger, the bun was burned to a crisp, the patty was half the size of the bun, the 'chimichurri' fries had NO chimichurri sauce but some type of spice? Bottom line, this place is over rated and over priced. I won't be back. read more

I'll start by saying I love the concept. I love the idea of trying different chefs dishes. When I heard Chef Tristen was going to be the chef in March I immediately booked a table. Fast forward to our reservation and we were told that Tristen had to make an unexpected trip to Dallas and that only two is his dishes were on the menu. I feel like if Rotation knew this in advance and their concept is to bring in celebrity chefs, they should let everyone with reservations know that particular chef's food will not be available. They should've also taken down the sign that said he was the chef of March that was set up in front of their restaurant. Our group of 4 still decided to eat their food. We went with three cabbage and steak, both of which were chef Tristen's dishes and the duck and crab fried rice which were not his. The cabbage and steak were both decent. I'm not sure I would order them again though. The fried rice had the potential to be great but it needed salt. Everyone felt it was under seasoned. The duck lack flavor overall. It was very under seasoned. I will give Rotation another chance or two because I like the idea behind it. I just hope they let their customers know when the scheduled chef isn't there. read more

Rotation is on its 4th month/chef and the food has been fantastic. I've been over a handful of times and have experienced each chef's food at least once. Each chef has really brought their own unique backgrounds to their respective menus, and it's nice to share a few of the dishes to get to try a larger variety. The servers are always super attentive, and I like the option of sparkling water for the table. Cocktails and beer have also been good, possibly a little overpriced but it's Napa. I would love to give it 5 stars but have two issues. The first being the only regular table option outside have fire pits in the middle and it's terrible for sharing. I honestly don't remember if those are leftover from C Casa, so I'll let that slide and just eat indoors. My real issue lies in the management of the concept. Each chef has a limited amount of time, and some people, especially non-locals, like to look at a menu before committing, yet at the end of the month, when the owner does her Passing of the Plate hoopla for social media, there's no new menu on the site for the new chef in town for several days. I get that there's likely to be a small gap between chefs due to the incoming chef needing to develop a menu based on local seasonal ingredients, as well as bit of a learning curve to the running the business concept (but also, shouldn't the chefs have somewhat of an idea before arriving??). However, 4 months in and the menu for Lamar Moore wasn't online by the time my mom and I went to try his menu on Sunday, June 7th, yet there were QR codes galore directing you to check out the blank menu outside the restaurant. Lamar's food was featured on Rotation's instagram during the week, but I was given no response when I asked if the menu would be put online on the 4th. I would love to recommend this place to other folks but don't like that there's up to a week where you don't know what the menu will actually consist of, despite them being open, unless you're actually in person standing in front of their printed out menu. That just doesn't work anymore nowadays unless if you've gained a viral following, which Rotation really hasn't. Hog Island has to update their menu daily, and I see the tourists flock to it weekly. If someone is researching their options, Rotation just isn't making the cut if there's no menu online. Just seems like that aspect of the business should have been locked down, given the high level of tourists, but maybe that's just me. ‍ read more

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 . read more

See all

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! read more

See all

I'm going to give the restaurant the benefit of the doubt and chalk its faults up to the server. Food was great. Concept is awesome. So five stars. 8:15 reservations and kitchen closed before we could order dessert. Last reservation they have for a Friday is 8:45. They sat us at 8:25 which was fine except ... Waiter kept telling us how sorry he was for taking so long to get our drink order, then food order, then getting our plates out. None of us cared because we like each other and hanging out. But the problem was the kitchen closed before dessert, which is bullshit for a place where chefs are celebrated and their guests are foodies. And our server offered it to us hoping we'd say we weren't interested. But we were. We wanted to see what this rotating chef's dessert concepts were like. He delivered the bad news - kitchen already started taking kitchen down. Probably because server told them we weren't ordering dessert and wanted to go home. It's not even 10:00 on a Friday night. I doubt the restaurant would be behind tha. Server seemed flaky so might not be there next time. But if you have him and you have an 8:00 or after res, I recommend telling him to let the kitchen know you'll be wanting dessert. (I know it sounds ridiculous- i probably wouldn't do it either but you're warned.) 5 stars for food and concept. 1 star for server we happened to get. read more

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. read more

See all

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! read more

See all

I have now eaten here three times. And I have to say that Tristan Epps menu was so amazing (that cabbage!!!)! And this month, Nyesha Arrington really hit the mark. I don't care about biscuits, like at all, but that biscuit with the chicken fried duck... I mean can I get another one?!? That's just a tiny little detail that really helped the meal come together. The mixed greens salad elicited a second order, the Aïsoon Smash Burger and Wagyu Beef Tartare were on point. Pizza and waffle fries continue to be delicious. Service was just right. Daniel was just the right amount of attentive and mirrored our vibe effortlessly. Super comfortable chairs and the patio area made me want to come back for some sunset drinks. If you're on the fence just jump. You won't be disappointed. read more

See all

Date: 6/19. 1:21pm I had the blackened halibut resting, on a horrible presentation, tiny potatoes cut in squared with corn. It tasted and looked like it was out of a can. The halibut tasted the same as the potato/corn mix: tasteless. Like really no taste at all. The tables do not have a salt & pepper shaker. The utensils are the type you get inside an airplane. One person, at $100 - you will think you are presented with decent cutlery. The service is horrific. When I asked for salt and pepper, I was presented with two medium size containers with an open mouth that required spoons to sprinkle over the food, but you have to ask for the spoons. Not going back. read more

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. read more

See all

Anna Voloshyna is only there thru July 2026 - don't miss your chance for a delicious meal and wonderful service (Tammie & Gabriel). Chicken Kyiv, Kholodnyk, Duck Holubtsi, Odesa Mussels, deviled eggs and Banosh, as well as Honey Cake, Rye Strawberry Galette, Bay Leaf Panna Cotta and Ohm coffee were great choices for us! Rosemary Gimlet, Up Beet and Spin Cycle were all tasty cocktails. Extraordinary experience, service & ambience. read more

one of my new favorite spots in napa. so unique having a new chef come in every month. i got a chance to try the menu from chef nyesha arrington. everything was so delicious. i still dream about how good the sweet potato pie was. servers were super knowledgeable and just overall such a great place. read more

See all

Food was good, Guest Chef was personable and greeted diners, waiter was poor, very slow and my daughter called the restaurant,gave her credit card to pay for meal (Mother's Day, they told her, No problem - Never happened? read more

Walked in for a late night dinner and sat at the bar. The bartender Steven was friendly and offered great service. Suggested the new menu items from this month's celebrity Chef. The chicken fried duck was amazing, and the side of broccolini almost outshined the main dish! A must try, they even have the sauce for sale. I picked up a bottle on my way out. This place is a great addition to the Oxbow! I will definitely be coming back, with friends! read more

Incredible. Chicken fried duck (unreal), oysters Rockefeller and a flambé tarte pizza....heaven. Our server Colton was knowledgeable, professional, warm and friendly. On point. Fantastic service all around from everyone. We will be back! As much as I'm going to miss trying this exact menu again, I'm excited to try the next chef as well. Thank you! Love this idea. Cheers! read more

Rotation By Feast It Forward - American Near Me - Napa, California

See all

The food was mostly very good although the Bucatini was so incredibly spicy. It killed my pet for almost everything else. But that's really a personal thing. The service was a little uneven. It seems like nobody in the restaurant really knows how to talk about the actual food other than to say oh I like this or I like that, but there's no information at all and the food menu is a little unusual, for us at least. That being said it wasn't all that bad and the Shepard very good. It's that I don't understand how this restaurant format can keep going. read more

I have been to Rotation three times and the first two times were really good so I was excited to go back a third time but left feeling a little gouged. Not the food wasn't good, but it was not worth the price that we paid for it. It's unfortunate because it's a nice place and I want it to succeed, but I also don't want to feel taken advantage of. There are too many choices here in Napa to leave disappointed read more

Incredible, incredible experience hubby and I went for our anniversary and everything was wonderful so good that I am going back tonight for another round of his limited oxtails! read more

See all

I like the concept, but the execution was terrible. The high prices and small portions might have been tolerated better if they had provided good service. There were only two other tables with customers when we were seated. There were two waiters, each serving one of the tables. Neither of them bothered to check with us for over ten minutes. The one who finally helped us was nice, but seemed constantly rushed, as though he was handling a dozen tables. There were at least 3 managerial types in sport coats. None could be bothered to check in with us until it was time to clear the table. Clearly these people do not have experience running a restaurant. It is an excellent location. I hope they figure it out before they go under. read more