La Toque is open for dinner nightly, from 5:30pm to 9:15pm.

Reservations are strongly suggested and we accept them for parties of up to 8 guests.  For information on booking groups larger than 8, please click here or call the restaurant at (707) 257-5157. (Please note- we do require a valid credit card number to hold all reservations for our 48 hour cancellation policy. There will be a $50 per person fee charged for any cancellations made inside of 48 hours, as well as for ‘no-shows’.)

Valet parking in the Westin Verasa garage is complimentary for our dinner guests.

We do request proper attire in the dining room.  Our Smart Casual Dress Code does not require a jacket for gentlemen, but many do choose to wear them.  Shorts, flip-flops, hoodies, ball caps, beanies, and T-Shirts are inappropriate.

In consideration of other guests’ comfort, dining with very young children is discouraged.

We happily accommodate any valid, health-threatening dietary restrictions with sufficient advance notice.

La Toque Reservations

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Chef Ken Frank’s landmark restaurant, La Toque has earned a Michelin Star every year they have been awarded in Wine Country.  We are also the recipient of Wine Spectator’s highest honor, The Grand Award for our wine list and service excellence.

Pairing wine and food is our passion.   The pairings on our menus are considered by many to be the ultimate food and wine experience. Our culinary team and Sommeliers taste together daily, constantly exploring, looking for combinations that elevate both the food and wine, creating harmony.

Our menus evolve continuously to showcase the finest of seasonal ingredients. We source the freshest products through our network of local farms and purveyors to create unique flavors and textures.

We offer three different menus nightly at La Toque.

The Core Menu where you can make your selections from a list of savory dishes and desserts.

Or choose the Vegetable Tasting Menu of five courses and two desserts.

And for the ultimate La Toque experience, put yourself in Chef’s hands and go with

The Chef’s Table Menu, a pre-selected menu of nine courses, including 6 savory dishes, cheese, and two desserts.

We will happily accommodate any valid, health-threatening dietary restrictions with sufficient advance notice.

Welcome to Group Dining.


Thank you for considering La Toque for your special occasion dinner.

To ensure a seamless dining experience for your guests, as well the other tables in the restaurant, parties larger than eight are assisted in selecting a set or “semi-set” menu.  With our Reservations & Sales Manager as your guide, you will make your selections for a Four Course or Five Course Tasting Menu, or choose our Chef-selected nine-course Chef’s Table Tasting Menu or six-course Vegetable Tasting Menu.  If you wish, our Sommeliers will select just the right wine to pair with each dish, bringing years of wine and service experience directly to your table. Their expertly chosen wines and interaction with your guests can make for a truly memorable evening. You can make your wine selections from our Grand Award-winning Wine Cellar as well.  The full list is available here, updated in real time; or you can download it from the App Store.

We can accommodate groups of up to 12 guests in our main dining room, and up to 45 on our beautiful glass-enclosed, fully heated terrace. For larger groups of up to 240 guests, we offer 12,000 square feet of event space, inside and out, within the The Westin Verasa Napa property. Let us create a memorable experience for your next important event.

For sample menus and more information you can download our Group Dining Packet or  email Megan Menicucci, our Reservations & Sales Manager







Ken Frank, Executive Chef/Owner

Our source of inspiration and direction for all things food and wine, Chef Ken has earned a stellar reputation for his personalized style of cooking, grounded in the French cuisine he grew to know and love while living in France as a teenager.

Frank first achieved national acclaim in 1977 when he was Chef of La Guillotine Restaurant at age 21. At that time he was a pioneer, insisting on using only the freshest, seasonal, quality ingredients. He was the original Chef at Michael’s in Santa Monica, considered the Los Angeles birthplace of “California Cuisine,” which he left in 1979 to open the first La Toque on the Sunset Strip at age 23. He finally heeded the call of the wine country and moved north to open a new La Toque in Rutherford in 1998.

After a successful ten-year run in Rutherford, Frank moved his signature restaurant to the Westin Verasa Napa in the fall of 2008. He can be found nightly, tasting wine, directing the kitchen, or mingling with his many long-time repeat guests in the dining room of La Toque.

Robert Oakes, Restaurant Director

Proving yet again that if you follow your passion, good things will happen, “Mr. Oakes” humbly began his restaurant career making tacos in Houston, Texas. He was drawn to the Bay Area by his love of food and wine. He proceeded to fine-tune his culinary skills as Sous Chef in a number of good kitchens before shifting gears and moving to the front of the house for Bob Klein at Oliveto, in Rockridge. Robert settled in Napa with his family nearly fifteen years ago, working for Etoile Restaurant at Domaine Chandon until he joined La Toque in 2012 as a Server. He quickly worked his way up to Assistant General Manager and then Restaurant Director.

Megan Menicucci, Reservations & Sales Manager

Great service begins with the reservation book.

Megan Menicucci was in the restaurant business  before she got her driver’s license. She’s worked every role in the dining room, ultimately planting her flag at the front door, which is where she shines. Organization and attention to detail are in her DNA, perfectly suiting her position as Reservations and Sales Manager.  She makes multitasking with charts, reservation lists, turn times and menu requests look far easier than it really is. If there is a way to make something happen, she will find it, and make sure everyone knows when.

Oh, and she really, really loves it when you show up on time.


Richard Matuszczak, Wine Director

A Chicago native, Richard is La Toque’s Certified “Wine Wrangler”, overseeing the purchase, organization and service of the 2100-plus wines on our Wine Spectator Grand Award-winning wine list; and if managing a collection of that size isn’t enough, he also finds the time to participate in almost daily tastings with Chef Ken Frank and the culinary team. Together, they cull wines to pair with every dish on all of Chef’s menus. Richard came on board with La Toque in 2012 and was the driving force behind our first Wine Spectator Grand Award in 2015.

Richard first caught the “wine bug” in 1995 on the opening crew of David Kinch’s Sent Sovi restaurant in Saratoga. Soon after, he began his climb up the Court of Master Sommelier’s ladder, passing his Introductory and Certified Sommelier Levels, achieving the Advanced Level in 2012. He holds certifications as a Specialist of Wine and Specialist of Spirits from the Society of Wine Educators and is on his way to graduating the WSET diploma program.

Richard can be found nightly in La Toque, on the floor serving our guests or roaming the cellar, tasting wines, and telling jokes that are drier than a Grand Cru Chablis.


Chef Ken Frank’s landmark restaurant, La Toque, is the winner of Wine Spectator’s Grand Award (one of only 88 world-wide) for its wine list and service excellence, as well as a Michelin Star for its stellar cuisine.

Please feel free to contact us using the information below.

Our telephone number is 707.257.5157

Our mailing address is:
La Toque
1314 McKinstry Street,
Napa, California 94559

For media inquiries, please contact:
westinverasapr@glodownead.com  Email
Glodow Nead Communications
415-394-6500, ext. 215


893px-San_Francisco_Chronicle_logo.svgMichael Bauer –San Francisco Chronicle – Three Stars
“One of the joys of eating at La Toque is the pairings created by Frank, sommelier Yoon Ha and wine director Scott Tracy. With pristine Bluefin tuna sashimi and fresh wasabi root, they match a 2007 Franz Hirtzberger Gruner Veltliner from Austria that helps to clean the palate without overpowering the delicate fish. Frog’s legs, fried and placed on top of fried green tomato in a puddle of garlic puree and a ring of sauce verte, were a perfect foil for the 2005 Ladoucette Pouilly Fume. Unlike chefs who create a dish and leave it to the wine guys to find the best match they can, Frank willingly adjusts dishes to bring out the best in the wine; in so doing he often brings out the best in the food.”

specHarvey Steiman – The Wine Spectator
“A heightened wine sensibility informs this quintessential wine country restaurant, reminiscent of comfy lodges in Burgundy or the Loire… The wine list is long enough to include some of California’s hottest wineries (Staglin, Alban, Paradigm) and some depth in Bordeaux (mostly back to 1982) and eclectic enough to embrace a goodly number of nifty curiousities.”
Note: La Toque was named by the Wine Spectator as one of the best 20 restaurants in America in its March 31, 2000 issue.

Mike Dunne – Sacramento Bee
“Exciting restaurants abound in the Napa Valley nowadays, but La Toque honors timeless French culinary aesthetics while embracing the richness and boldness of contemporary California with a passion and sureness rarely found anywhere.”

gourmetmagazine2Caroline Bates
Restaurant Critic for Gourmet

“The born-again La Toque is a dream come true – a wine-country restaurant for serious diners…For all his fondness for foie gras, Frank’s touch is so light and his menu so well designed that there’s no sense of heaviness when you get up from the table, even if you’ve chosen a supplemental cheese selection…Moving to wine country may be the smartest decision Ken Frank ever made.”

Darryl Roberts – Wine X Magazine
“…this is probably the finest restaurant in Napa Valley. Take it! Yeah, baby.”

bonapMartin Booe – Bon Appétit
“Half of the fun of being at La Toque is the inspired pairing of the four-glass wine package with the prix fixe five-course tasting menu. The other half is sampling of Frank’s ever-changing array of light, French-inspired dishes.”

specTim Fish – The Wine Spectator
“Even among chefs cooking in wine country, Ken Frank has an extraordinary interest in wine, and it shows in his food. Frank’s flavor and texture palette relies on classically French techniques, which he caries with an American sense of freedom and whimsy. The results take to wine as seamlessly as Frank’s light, fragile hollandaise sauce melds to white asparagus in one of the chef’s perfectly rendered dishes… for a complete food and wine experience, no restaurant in Napa Valley can match La Toque. Frank’s food is impeccable, and the servers handle the complex menu options with aplomb.”

Gift Cards:

Gift cards are available for purchase in any dollar amount. Our gift cards can be redeemed at either La Toque Restaurant or BANK Cafe and Bar. You may purchase gift cards at La Toque or BANK Cafe in person or via telephone by calling 707.257.5157.

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All Black Truffle Menu


La Toque has long been known for our extravagant All Black Truffle Menus. Every January we feature this special menu with Fresh Black Truffles in every course. 2018 marks our 36th year with the All Truffle Menu which will be available nightly through the end of January.

For the past couple of years we have been fortunate to enjoy a second “Winter” Truffle season with fresh Australian Truffles in June, July, and August. They are indeed every bit as good as the finest European Truffles. The availability of Winter Truffles during our Summer season is particularly exciting as it allows us to cook them with a completely different set of ingredients.

Sadly this past Fall ended up being the worst White Truffle season in generations. A hot dry Summer in Northern Italy made for a late start, poor quality and an early finish to the season. With prices typically over $4,000 a pound and mediocre quality, we only featured them a few times before giving up for the year. Fortunately, the Black Winter Truffle season started the first week in December, far earlier than normal, and with surprising good early quality. This trend has continued with the flavor and perfume now reaching a peak which I expect to continue through the rest of January.


We only use truffles from sources we know well and have used for years. We feature three species of fresh Truffles; Tuber magnatum pico, the true white truffle, Tuber melanosporum, the true winter black truffle and occasionaly Tuber uncinatum, often referred to as the Summer or Burgundy truffle. Other species just don’t compare, and they’re not worth the money. We do not use truffles native to China or Oregon, although we look forward to the success of American truffle plantations in the next few years. The truffles from the Himalayas are technically truffles, but their flavor pales in comparison to the real thing. Sadly many people don’t know the difference and are either easily fooled, or worse, mix them in with real truffles to cut costs.

We also don’t use “truffle oil”, “truffle cream”, “truffle honey” or “truffle salt” at La Toque. Flavored truffle products are crap, shunned by good chefs who know better. All of these products will desensitize your palate to the true but more subtle flavor of real fresh truffle. Truffles have been savored for millennia but truffle oil is a new phenomenon. It is no coincidence that “truffle oil” appeared only a few decades ago, when flavor scientists figured out how to make it in the laboratory with chemicals that mimic the compounds responsible for truffles legendary aroma. If it was possible to produce truffle oil by natural means, the Romans would have figured it out, long ago. You can infuse some fresh truffle flavor into oil or butter, but it doesn’t keep any better than fresh truffles which are best consumed within 10 days of hunting. Because of this very short shelf life, real truffle flavored oil is simply not a viable product. Commercially produced truffle oil is invariably artificially flavored with 2,4 dithiapentane, no matter how fancy the bottle or prestigious the purveyor. It is simply too good to be true.  Real “homemade” truffle flavored oil or butter is always subtle in flavor unlike the powerful products sold commercially. That little scrap of “truffle” at the bottom of the jar is often from an inferior species, and in any event, it takes much more than a little crumb of truffle to infuse oil with any amount of flavor.

For more information on truffles I recommend three books; The Little Book of Truffles published by Flammarion, Truffles Ultimate Luxury Everyday Pleasure by Rosario Safina and Judith Sutton published by Wiley and The Truffle Book by Gareth Renowden published by Limestone Hills Publishing.

I also recommend that you visit www.simplyflavors.com, and www.truffleandwine.com.au, my favorite and most trusted purveyors of fresh truffles.

You can see our truffle menus from previous years by clicking  the links below.
2017 Menu2016 Menu  | 2015 Menu  |  2014 Menu  



Truffle Slicing