Do not sleep on Torc! Napa regulars and I don't know why it took us so long to visit. Ambiance is great, service was fantastic, drinks and food prices are reasonable. Flavors and delivery of food is outstanding. Put this on a must visit list for dinner in Napa.

One of my favorite Napa dinner spots! Amazing service, fresh quality ingredients, unique menu. I really enjoyed the hamachi tartare and the cod they had that day - it was melt-in-your-mouth with the perfect combination of flavors. I had the red velvet for dessert, which was deconstructed with various added flavors (notes of yuzu and pistachio I believe) served with cream cheese ice cream. Can't wait to come back to try more!

Excellent meal - the best short rib in Napa! We all had salads and the deviled eggs but we were too hungry to take pics of those! Excellent service wine and food.

Good experience don't listen to these people with bad reviews save ur time it was great service with a nice server and good food the porter hosue was amazing and the eggs were to , the desserts were really good the panna cotta was good , the beef tongue is not fatty it's like a brisket but firmer , the lobster pasta is light kinda flavorless but the flavor mainly comes from the lobster still overall good 10/10 experience these people saying it's alright don't listen to these Karen's who expect a 5 start michilen chef the is a good spot to eat at .(the water is good here). :)

Came here for restaurant week some weeks ago and to be honest, I wasn't blown away. Maybe it's just me being naive, but restaurant week should be an opportunity to show off their best dishes. I have to admit that the artichoke soup was amazing! Everything else was pretty mediocre. But all in all, there was one thing that stood out and NOT in a good way. The dessert option was a red velvet, my fav go-to. Oddly, it was deconstructed into 3 piles and had the strangest sour gelatinous blob on top of each one. It ended up being yuzu jelly. As if that weren't odd enough, there were random dollops of beet puree spread around the plate. Traditionally, red velvet is cocoa cake colored with beet juice, but I never would've thought any chef in his right mind would dare put plain ol' beet puree. It tasted so earthy that there's no possible way it belonged anywhere near a dessert. When I asked the waiter to confirm whether or not my palette was correct about the yuzu, he co-signed that thought. He asked my opinion and I told him I was NOT a fan. He then looked surprised ( almost offended) and said "hmmm.... this is everyone's favorite dish". Unfortunately, it just wasn't what I was expecting and I'm not really sure if I'd come back with all the other better options around downtown Napa.

We have always wanted to try Torc! We went this weekend and found the ambiance, service and music selection exceptional:). The wait staff was accommodating, pleasant, attentive and professional. Let's get into it!!! The truffle grilled cheese, while pricey, did not disappoint; I mean truffles are expensive so I understand. And... you get truffles, not truffle seasoning, but actual truffles!!! This grilled cheese has ALL the things a comfort food should have, it's cheesy, gooey, buttery, crunchy on the edges and oh so satisfying:)!!! Get this one, you'll be happy you did! Next, we ordered the mushroom dish, well, because we absolutely love mushrooms! Now, although the mushroom selection was nice, it was a little bland/light handed on the seasoning. Mushrooms tend to absorb whatever seasoning is incorporated, and these just kinda missed the mark a little. A tad more seasoning and a little less liquid/broth would hit perfectly and elevate the taste of this dish:). For our entrees: I tried the buckwheat fettuccini with lobster. It was perfectly cooked and not over sauced. Torc was not stingy with the lobster portion and it was succulent and flavorful! Hubby had the cod...it was also perfectly seasoned, with crispy skin - still moist and flaky in the insides. These two main dishes were super tasty!!! Lastly, the dessert! Having southern roots, I opted for the red velvet cake, I mean who doesn't love a good red velvet cake afterall:). My personal thoughts - so, Torc's red velvet t is a deconstructed red velvet cake. I get the idea, but it wasn't really deconstructed. It was a plain red velvet cake, taken apart (it looked like it was taken apart by hand - not a bad thing, but not an appealing presentation on the plate), with a spooned dollop of cream cheese frosting in the center that tasted like it had a hint of lime (not sure why the lime undertones, but not complimentary in a red velvet dessert - it kinda of clashes with the dessert here). There were also drops of some sort of beet accents dressed around the plate. The problem is that beets pureed as an accent to a sweet dessert is that they have a very distinct and earthy taste. They work best in salads and juice based items, but personally, I think they just fell flat here. Here, it wasn't tasty, and the earthiness of this root vegetable as a pureed accent, did not complement the decadence of a red velvet cake - although the red in a red velvet cake can traditionally be made with beets or done with red food coloring to achieve its vibrant color, when beets are incorporated into the batter, the beet taste is masked in the batter once the cocoa and other ingredients are added - hence the flavor of the red velvet is typically accomplished by cocoa (and if you know like I know, a cup of hot expresso is added to bring out the flavor of the cocoa and helps make it ohhhhh so moist - so if you make it at home, try it or just message me for the recipe lol - I promise, it's one of those slap ya mamma taste - not literally if you hv a southern mom bc you might get slapped back lol - but it's that good). Anyway, I digress.... But this deconstructed red velvet cake just didn't hit like red velvet should! The deconstructed concept fell flat in presentation and taste, sorry Torc:( Overall, the ambiance, service, appetizers, drinks/wines and entrees were worth the visit!

Came here for dinner with a friend. Had never been there before, although I had walked by for many years. What a wonderful experience in terms of the food service the ambience and the overall experience of being there. We started with a couple of appetisers which included the Tartare and the salad. Both were beautifully refreshing and a great way to start dinner. We had brought some of our own wine and we started with a southern France blend - great wine pairing. We then moved onto the intermediate meal, which was the risotto special of the day. I'm not a big risotto fan, but I love the way that they cooked the risotto and the texture. Very well worthwhile dish. Entree was the 60 day Porterhouse cooked to perfection. Medium rare large size New York strip and fillet sides very well prepared and very gamy. The wine for dinner was appropriate Napa cab 2007 and worked exceptionally well with C gaminess of the steak. wonderful combination We continued. We continued with a, couple of desserts and as I'm not a dessert fan that's not something I can comment on although the Panacota was enjoyed. After dinner drinks included port tawny I highly recommend this place.

I was told that this place serves "Napa" food by a local friend. I interpreted that to mean farm to table, elevated dishes at an elevated price... and I wasn't wrong on that. The menu is full of unique dishes, many of whose ingredients I needed to google. Lol! The drink menu is several pages long so you'll have plenty to choose from. I wasn't drinking ETOH tonight since I was solo and get buzzed too easily. After waiting over 15 minutes for a server to come to the table to take my order, I was just about to leave. There were many many servers working the floor and there were a lot of empty tables so it's not like they look short staffed to me. I don't know if people just assume someone else was going to take my table and I'm a pretty patient person but I was seriously about to get up and walk out and until a waitress came over. I mentioned to her that I was about to leave because it had been at least 15 minutes. But I decided to give this restaurant a a chance, but this is the reason I'm only giving it 4 stars. I did enjoy the Sweet Potato Pakoras... that yogurt dipping sauce was the perfect accompaniment. They weren't overly fried and the seasonings were very nice. For my entree, I went with the Rigatonicini and really enjoyed the fresh crisp sugar snap peas, lightly creamy sauce and surprisingly sweet beef ragu. It was the perfect amount of food. The taste of the food is a 5 star , being ignored for 15 mins is a 3 star thus an overall 4 star review.