November 12, 2025 • 10 mins
Food shapes the way we remember a trip, and Napa proved it. We invited Denise to unpack her bucket list getaway through a different lens: how a small-portion, selective eater can still eat wonderfully in a destination famous for indulgence. From Italian comfort to Mediterranean hospitality and two bakery heavyweights, this conversation maps a realistic, satisfying path through Napa’s food scene without forcing yourself into a three-course script.
We start with Restaurante Allegria’s chicken parm and the joy of capturing meals in photos—because sometimes the memory is half the flavor. Tarla adds warmth with family-run energy and Mediterranean plates that balance richness and freshness. Then we hit the bakery trail: Model Bakery’s cult “English muffins” that skip the nooks and crannies for pillowy, sandwich-ready goodness, and Bouchon’s bread and pastry perfection that travels well and fuels a day of tastings. Along the way, Denise shares practical strategies: check menus on Google before committing, don’t feel obliged to join every appetizer-entrée-dessert parade, and be honest with friends about what works for you.
We also road-test hype. The group tried In N Out for the novelty and secret menu, but for a non–fast food eater, the grilled cheese landed as more curiosity than comfort, and the fries didn’t win over the table. The takeaway is simple: trends are optional, taste is personal. What counts is building a trip that fits your appetite, budget, and mood. If you’re planning Napa or Sonoma and want real-world restaurant recommendations, bakery musts, and tips for stress-free group meals, this conversation gives you a clear, friendly guide.
Subscribe for more travel-smart, flavor-forward episodes, share with a friend who’s Napa-bound, and leave a quick review to tell us your favorite bite from the road.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (00:03):
Hello guys, welcome in.
We just wanted to chat withDenise real quick.
She just got back from herbucket list trip to Napa Valley.
And I specifically wanted to askher about some of the
restaurants because I personallyam a big foodie.
So I wanted to get her opinionon some of the restaurants that
she ate at.
So tell us about the food,Denise.
SPEAKER_01 (00:24):
All right.
Well, so as you may or may notknow, I am I'm not, I so I don't
want to say I'm not a foodiebecause I like good food.
I just don't eat large portionsof food.
So people do that.
I eat like a bird, and that'swhy they, you know, they all go
in on these appetizers, meals,desserts, and stuff.
And I'm over here just eating myone little portion of something.
(00:46):
But what I will say isRestaurante Allegria we went to,
it's Italian, right in Napa.
I got the chicken parm.
It was amazing.
They had great, and I tookpictures of every I love so even
though I don't eat a ton offood, I take pictures of
everything I can find, right?
So I have so many foodiepictures that I can add into our
(01:12):
rotation of all the differentones we went to.
We also went to Tarla, which wasa Mediterranean.
That was beautiful.
It had gorgeous drop lights andit was family run.
And I loved how they were solike, how are you doing tonight?
You know, everybody was so, so,so we didn't take away the
(01:32):
Turkish almonds.
I kind of regret that, but theythe girls did get Turkish
coffee, and and I'll tell yousomething about that that they
don't tell you.
Which is it's it's it's it'skind of like there no, there's a
lot that settles on the bottom,and you're not supposed to, even
(01:55):
if you have cream in it, you'renot supposed to mix it up
because then you muddle up allof the sediment that's at the
bottom, so they they strain it,and then it's kind of like a
muddy bottom.
So even if you have cream, yougotta stick to the top, you know
what I'm saying?
That's a little like lightlyswirl on the top of it.
Okay, good to know.
(02:16):
But they had amazing dessertsthere too, and then we did go to
Los Agaves one night, their foodwas good too, and you can't go
wrong with Mexican food, there'sa lot of sales for everybody.
So I'm I always I am known asthe picky eater of the group,
and I was able to find somethingthere as well.
So, yeah, those were some of myfavorite restaurants that we
(02:38):
went out to, and uh what wasgreat was the last night because
we had to head up for SanFrancisco early a.
One of our friends had an earlyflight, and the rest of us had
an afternoon flight, not callinganybody out, but we just all got
ass cracking on.
It ended up being fine,seriously.
But with the last night, weeither had the leftovers or a
(03:01):
few people went out and just gotsome random people because
random food because we were allpacking and getting ready to to
head out the next day.
But those were uh and the modelbakery was for the for the
English muffins.
I think it was on Oprah's list.
Oh yeah, you told me about thosethings.
Okay, but they don't have nooksand crannies, they just look
(03:23):
they almost look like my mom'syeast rolls, but in a kind of
like an English muffin form, andthey're delicious.
I mean, and they do sandwicheson them.
You can get like eggs andspinach and avocado, and they
make sandwiches out of they hadamazing bakery stuff, so so
good.
Really, I would definitely sayif you're in Napa, go to model
(03:46):
bakery.
Whether you want to get anEnglish muffin, that's not
really an English muffin.
SPEAKER_00 (03:52):
Or if you want to get no nooks and crannies.
SPEAKER_01 (03:56):
There's no nooks and crannies, but it's all delicious
and tastes like my mom's peaceroll.
But amazing bakery goods,amazing, and Bhushan, where we
went, also had amazing bread andbakery stuff.
So that's another bakery that Iwould definitely recommend if
you go to Napla, check it out.
Fresh breads, pictures.
(04:17):
I have so many pictures.
We have over a thousand picturescoming into our specs.
So when I called a friendyesterday, they're like, You're
home?
I don't see any pictures onFacebook.
And I'm like, Because I haven'tbeen able to go through give me
a minute, give me a hot minuteto just like go through these
and get some organization.
But it was an amazing trip.
(04:39):
I will never ever forget thistrip.
And I would recommend NapaSonoma to anybody.
SPEAKER_00 (04:45):
I love that.
I love that.
So I will ask real quick becauseI know again, I mean, I don't
say I won't say you're a pickyeater.
We all like what we like, but Ido know that before you went,
you were kind of looking, doinga little bit of research.
So, what types of tips could yougive to someone else who might
be the more picky eater or thesmaller portion eater of the
(05:06):
group when they're traveling?
SPEAKER_01 (05:09):
Well, so one cool place that we had not even put
on our radar, there is actuallya culinary institute right in
downtown Napa.
And we got to go to theirrestaurant, and it was amazing.
And I wasn't expecting to gothere, but they're like, so I
(05:29):
would just say if you're a smallportion eater, maybe go out on
your own.
Don't go in on the big ticket ifyou because because it's
expensive.
Nap is expensive.
Okay.
Um, if you're a picky eater andyou don't eat a lot, I would
just say kind of go out on yourown.
And but the good thing about myfriends is even though they all
(05:51):
shared their food, if there wassomething that looked really
good to me, I would be like, CanI have a bite of that?
You know, because we're all bestfriends.
And of course, I would be like,of course you can have a bite of
that.
And I would share any of my foodwith anybody as well.
So I would just say, but Ididn't do the appetizer and the
meal and the dessert.
And I don't, I'm not really adessert person.
unknown (06:13):
Okay.
SPEAKER_01 (06:14):
There was a there was a really yummy, and that was
at model bakery too.
There was a really yummy, it waskind of like a brownie, but it
had caramel inside it, and thenit had walnuts.
It reminded me of my GrammyCurtis, and we all caught that,
and I did grab a little nuggetof that.
I'm not really a dessert person,but they said this is for the
(06:36):
group, and I was part of thegroup, and I was like, hell
yeah.
And it just felt good.
It reminded me of my GrammyCurtis.
So that was lovely, lovely,lovely.
SPEAKER_00 (06:47):
Amazing, amazing.
I love that.
I love that.
Well, thank you so much forsharing about all the amazing
food in Napa Valley with thisfoodie.
So I hope you guys got somereally awesome tips and tricks
from her.
One other thing I will say, youknow, because I even do this
too.
If you are picky about whatyou're going to eat or you're
unsure about the restaurant,feel free to use Google guys.
(07:09):
Check out the menu, look at itahead of time.
And if it's something thatyou're like, there's nothing on
this menu that I want to eat.
Don't be afraid to tell yourfriends or the group you're
traveling with, like, hey,listen, I would like to be able
to eat and enjoy it on thistrip.
Okay.
SPEAKER_01 (07:22):
So And one thing I will say, and I might lose fans
here.
One of the first things we didwhen we got there is one of our
friends really wanted to checkout In N Out Burger.
It's like known for California.
It's like a fast foodrestaurant.
I'm not, I don't do fast foodrestaurants.
That's just not in mywheelhouse.
(07:44):
So, but I was like, you knowwhat?
This is me.
This is just me.
SPEAKER_00 (07:47):
It's a California thing, though.
SPEAKER_01 (07:50):
So, so there's a secret menu.
Google it.
There's certain things on thesecret menu, and it's really a
burger and fries joint.
And people that there's nochicken, there's no salads.
This is really outside mywheelhouse.
But that's okay.
That's okay.
I was willing to.
So on the secret menu, there's agrilled cheese sandwich.
(08:14):
And you know what that is, guys?
It's a hamburger bun withlettuce, tomato.
They do raw onions or grilledonions.
I opted for no onions, and alittle bit of shredded cheese on
the hamburger bun.
That is their grilled cheese.
SPEAKER_00 (08:31):
Is it hot?
Like is a cheese?
So it's a cold cheese, lettuce,tomato sandwich.
SPEAKER_01 (08:37):
It was interesting.
It was interesting.
I got the lettuce and it's atomato.
My cheese wasn't fully melted,and I opted for no raw onions or
grilled onions.
Okay.
And my understanding is theother thing is I think people
think it's healthier becausethey do cook their fries in
sunflower oil.
(08:58):
I don't eat fries, but myfriends that did eat fries said
they were not good.
So I don't know if people eat orthey get used to them.
In N Out Burger was not my jam.
And that's all I have to sayabout that.
SPEAKER_00 (09:14):
Okay.
Well, that is definitely a WestCoast and kind of a southern
thing because I definitely sawit in Texas, which I was a
little surprised to see it inTexas.
I didn't know it made it thatfar across, but it is definitely
a West Coast thing.
And it can be an acquired taste.
I know what you mean about thefries, they definitely taste
different.
I don't have a big problem withit.
SPEAKER_01 (09:33):
And I have no, I have no horse in the race here
because I don't eat friesanyway.
So don't come after me abouttheir sunflower cooked fries
because I don't eat fries.
So if that's what you think isthe best thing about In N Out
Burger, I'm sorry.
I can't relate because I didn'teven try one.
But my friends said they weren'tall that.
Okay.
SPEAKER_00 (09:53):
Okay.
It's it's definitely, you know,to each their own.
To each their own.
But I'm glad you guys at leastwent because it is definitely a
West Coast kind of southernthing.
Check, check, yeah, they're noteverywhere.
Yeah, they're not everywhere.
So it's good that you guys atleast got to go.
And now you know.
And you know about the secretmenu because I didn't know about
the secret menu, and I was inthe secret menu.
(10:14):
Yeah.
So good to know.
See, we all learned somethingnew today.
So love that.
Well, thank you so, so muchagain for sharing about all your
restaurants.
If you guys want to hear thefull episode, make sure to head
to our YouTube channel, over toSpotify, Apple Podcasts, and
check out Suitcase Divas.
SPEAKER_01 (10:32):
See you guys later.
SPEAKER_00 (10:36):
We're gonna redo that because I'm just okay.
Oh my gosh.
Nobody's ever gonna hear it.
Oh my gosh.
Okay.
I could also just cut it offafterwards.
I'm gonna do some editing.
I'm just gonna do some editing.
It's fine.
Hello guys, welcome in.
We just wanted to chat withDenise real quick.
She just got back from herbucket list trip to Napa Valley.
And I specifically wanted to askher about some of the
restaurants because I personallyam a big foodie.
So I wanted to get her opinionon some of the restaurants that
she ate at.
So tell us about the food,Denise.
SPEAKER_01 (00:24):
All right.
Well, so as you may or may notknow, I am I'm not, I so I don't
want to say I'm not a foodiebecause I like good food.
I just don't eat large portionsof food.
So people do that.
I eat like a bird, and that'swhy they, you know, they all go
in on these appetizers, meals,desserts, and stuff.
And I'm over here just eating myone little portion of something.
(00:46):
But what I will say isRestaurante Allegria we went to,
it's Italian, right in Napa.
I got the chicken parm.
It was amazing.
They had great, and I tookpictures of every I love so even
though I don't eat a ton offood, I take pictures of
everything I can find, right?
So I have so many foodiepictures that I can add into our
(01:12):
rotation of all the differentones we went to.
We also went to Tarla, which wasa Mediterranean.
That was beautiful.
It had gorgeous drop lights andit was family run.
And I loved how they were solike, how are you doing tonight?
You know, everybody was so, so,so we didn't take away the
(01:32):
Turkish almonds.
I kind of regret that, but theythe girls did get Turkish
coffee, and and I'll tell yousomething about that that they
don't tell you.
Which is it's it's it's it'skind of like there no, there's a
lot that settles on the bottom,and you're not supposed to, even
(01:55):
if you have cream in it, you'renot supposed to mix it up
because then you muddle up allof the sediment that's at the
bottom, so they they strain it,and then it's kind of like a
muddy bottom.
So even if you have cream, yougotta stick to the top, you know
what I'm saying?
That's a little like lightlyswirl on the top of it.
Okay, good to know.
(02:16):
But they had amazing dessertsthere too, and then we did go to
Los Agaves one night, their foodwas good too, and you can't go
wrong with Mexican food, there'sa lot of sales for everybody.
So I'm I always I am known asthe picky eater of the group,
and I was able to find somethingthere as well.
So, yeah, those were some of myfavorite restaurants that we
(02:38):
went out to, and uh what wasgreat was the last night because
we had to head up for SanFrancisco early a.
One of our friends had an earlyflight, and the rest of us had
an afternoon flight, not callinganybody out, but we just all got
ass cracking on.
It ended up being fine,seriously.
But with the last night, weeither had the leftovers or a
(03:01):
few people went out and just gotsome random people because
random food because we were allpacking and getting ready to to
head out the next day.
But those were uh and the modelbakery was for the for the
English muffins.
I think it was on Oprah's list.
Oh yeah, you told me about thosethings.
Okay, but they don't have nooksand crannies, they just look
(03:23):
they almost look like my mom'syeast rolls, but in a kind of
like an English muffin form, andthey're delicious.
I mean, and they do sandwicheson them.
You can get like eggs andspinach and avocado, and they
make sandwiches out of they hadamazing bakery stuff, so so
good.
Really, I would definitely sayif you're in Napa, go to model
(03:46):
bakery.
Whether you want to get anEnglish muffin, that's not
really an English muffin.
SPEAKER_00 (03:52):
Or if you want to get no nooks and crannies.
SPEAKER_01 (03:56):
There's no nooks and crannies, but it's all delicious
and tastes like my mom's peaceroll.
But amazing bakery goods,amazing, and Bhushan, where we
went, also had amazing bread andbakery stuff.
So that's another bakery that Iwould definitely recommend if
you go to Napla, check it out.
Fresh breads, pictures.
(04:17):
I have so many pictures.
We have over a thousand picturescoming into our specs.
So when I called a friendyesterday, they're like, You're
home?
I don't see any pictures onFacebook.
And I'm like, Because I haven'tbeen able to go through give me
a minute, give me a hot minuteto just like go through these
and get some organization.
But it was an amazing trip.
(04:39):
I will never ever forget thistrip.
And I would recommend NapaSonoma to anybody.
SPEAKER_00 (04:45):
I love that.
I love that.
So I will ask real quick becauseI know again, I mean, I don't
say I won't say you're a pickyeater.
We all like what we like, but Ido know that before you went,
you were kind of looking, doinga little bit of research.
So, what types of tips could yougive to someone else who might
be the more picky eater or thesmaller portion eater of the
(05:06):
group when they're traveling?
SPEAKER_01 (05:09):
Well, so one cool place that we had not even put
on our radar, there is actuallya culinary institute right in
downtown Napa.
And we got to go to theirrestaurant, and it was amazing.
And I wasn't expecting to gothere, but they're like, so I
(05:29):
would just say if you're a smallportion eater, maybe go out on
your own.
Don't go in on the big ticket ifyou because because it's
expensive.
Nap is expensive.
Okay.
Um, if you're a picky eater andyou don't eat a lot, I would
just say kind of go out on yourown.
And but the good thing about myfriends is even though they all
(05:51):
shared their food, if there wassomething that looked really
good to me, I would be like, CanI have a bite of that?
You know, because we're all bestfriends.
And of course, I would be like,of course you can have a bite of
that.
And I would share any of my foodwith anybody as well.
So I would just say, but Ididn't do the appetizer and the
meal and the dessert.
And I don't, I'm not really adessert person.
unknown (06:13):
Okay.
SPEAKER_01 (06:14):
There was a there was a really yummy, and that was
at model bakery too.
There was a really yummy, it waskind of like a brownie, but it
had caramel inside it, and thenit had walnuts.
It reminded me of my GrammyCurtis, and we all caught that,
and I did grab a little nuggetof that.
I'm not really a dessert person,but they said this is for the
(06:36):
group, and I was part of thegroup, and I was like, hell
yeah.
And it just felt good.
It reminded me of my GrammyCurtis.
So that was lovely, lovely,lovely.
SPEAKER_00 (06:47):
Amazing, amazing.
I love that.
I love that.
Well, thank you so much forsharing about all the amazing
food in Napa Valley with thisfoodie.
So I hope you guys got somereally awesome tips and tricks
from her.
One other thing I will say, youknow, because I even do this
too.
If you are picky about whatyou're going to eat or you're
unsure about the restaurant,feel free to use Google guys.
(07:09):
Check out the menu, look at itahead of time.
And if it's something thatyou're like, there's nothing on
this menu that I want to eat.
Don't be afraid to tell yourfriends or the group you're
traveling with, like, hey,listen, I would like to be able
to eat and enjoy it on thistrip.
Okay.
SPEAKER_01 (07:22):
So And one thing I will say, and I might lose fans
here.
One of the first things we didwhen we got there is one of our
friends really wanted to checkout In N Out Burger.
It's like known for California.
It's like a fast foodrestaurant.
I'm not, I don't do fast foodrestaurants.
That's just not in mywheelhouse.
(07:44):
So, but I was like, you knowwhat?
This is me.
This is just me.
SPEAKER_00 (07:47):
It's a California thing, though.
SPEAKER_01 (07:50):
So, so there's a secret menu.
Google it.
There's certain things on thesecret menu, and it's really a
burger and fries joint.
And people that there's nochicken, there's no salads.
This is really outside mywheelhouse.
But that's okay.
That's okay.
I was willing to.
So on the secret menu, there's agrilled cheese sandwich.
(08:14):
And you know what that is, guys?
It's a hamburger bun withlettuce, tomato.
They do raw onions or grilledonions.
I opted for no onions, and alittle bit of shredded cheese on
the hamburger bun.
That is their grilled cheese.
SPEAKER_00 (08:31):
Is it hot?
Like is a cheese?
So it's a cold cheese, lettuce,tomato sandwich.
SPEAKER_01 (08:37):
It was interesting.
It was interesting.
I got the lettuce and it's atomato.
My cheese wasn't fully melted,and I opted for no raw onions or
grilled onions.
Okay.
And my understanding is theother thing is I think people
think it's healthier becausethey do cook their fries in
sunflower oil.
(08:58):
I don't eat fries, but myfriends that did eat fries said
they were not good.
So I don't know if people eat orthey get used to them.
In N Out Burger was not my jam.
And that's all I have to sayabout that.
SPEAKER_00 (09:14):
Okay.
Well, that is definitely a WestCoast and kind of a southern
thing because I definitely sawit in Texas, which I was a
little surprised to see it inTexas.
I didn't know it made it thatfar across, but it is definitely
a West Coast thing.
And it can be an acquired taste.
I know what you mean about thefries, they definitely taste
different.
I don't have a big problem withit.
SPEAKER_01 (09:33):
And I have no, I have no horse in the race here
because I don't eat friesanyway.
So don't come after me abouttheir sunflower cooked fries
because I don't eat fries.
So if that's what you think isthe best thing about In N Out
Burger, I'm sorry.
I can't relate because I didn'teven try one.
But my friends said they weren'tall that.
Okay.
SPEAKER_00 (09:53):
Okay.
It's it's definitely, you know,to each their own.
To each their own.
But I'm glad you guys at leastwent because it is definitely a
West Coast kind of southernthing.
Check, check, yeah, they're noteverywhere.
Yeah, they're not everywhere.
So it's good that you guys atleast got to go.
And now you know.
And you know about the secretmenu because I didn't know about
the secret menu, and I was inthe secret menu.
(10:14):
Yeah.
So good to know.
See, we all learned somethingnew today.
So love that.
Well, thank you so, so muchagain for sharing about all your
restaurants.
If you guys want to hear thefull episode, make sure to head
to our YouTube channel, over toSpotify, Apple Podcasts, and
check out Suitcase Divas.
SPEAKER_01 (10:32):
See you guys later.
SPEAKER_00 (10:36):
We're gonna redo that because I'm just okay.
Oh my gosh.
Nobody's ever gonna hear it.
Oh my gosh.
Okay.
I could also just cut it offafterwards.
I'm gonna do some editing.
I'm just gonna do some editing.
It's fine.
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