Vie Magazine

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TORC, in downtown Napa, serves an eclectic menu of contemporary American cuisine. Chef Sean O’Toole rotates dishes often and features local producers whenever possible. My favorites included his Japanese hamachi crudo—served with winter citrus, yuzu kosho, coriander, and forbidden rice—and the akaushi beef short rib—served with winter root vegetables, potato boulangère, and horseradish.