- American
Mustards Grill
Menu for Mustards Grill
Menu for Mustards Grill provided by Allmenus.com
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Dining options for Mustards Grill
Ratings and Reviews for Mustards Grill
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May 10 2012
Kamilla S. via Yelp
Awesome place. You won't regret it. From all that wine tasting here and there.. Come here to rebot fill up with delicious food then jump back on the wine...read more
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May 10 2012
Serious C. via Yelp
Nice. Casual. Free Wi-Fi. I didn't know it until we were on our way but, Mustards Grill was featured on Food Network's Best Thing I Ever Ate. Bobby Flay's...read more
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May 09 2012
Lisa K. via Yelp
Ate lunch at Mustards Grill after a few hours of wine tasting in Napa. I was very impressed with the freshness and crumbling texture of the halibut I...read more
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Dec 28 2008
lpldlpld via Citysearch
The tamales, the best.. The tuna carpaccio, OMG ... The lemon lime tart, the best... The chicken, excellent... The goat cheese pol...read more
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Oct 19 2008
via Citysearch
The service was average, the food was ok, but relatively expensive, even for Napa. We were there for lunch, which may have been a...read more
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Oct 14 2008
via Citysearch
We ate here on a recent trip and won't be visiting again. The food was very good, but our waitress could've use an attitude readju...read more
Named after the mustard flowers that bloom in Napa's vineyards every spring, this bustling, window-lined roadside restaurant is where hoardes of hungry vacationers come for all-American grilled goodness. International inspirations for Chef Cindy Pawlcyn, previous winner of the James Beard Award for Best Americana Cookbook, are instantly recognized on the appetizer menu of small plates: sweet corn tamales, Vietnamese lettuce wraps and calamari with curried slaw. Likewise, main courses run the gamut--from the ''famous'' Mongolian pork chop (over 4 million sold, thank you very much) to the Sonoma rabbit with Mexican chocolate-chili sauce--yet still taste like down-home cooking. For something sweet, look no further than the ever-popular lemon-lime tart, a towering slice of pie with the biggest meringue (made with brown sugar, not white) you've ever seen. Really. It's that big.