End a day in wine country at this locavore’s institution. Go for the wood-fired pizzas, like the Cerignola olive version, a steaming pie slathered with marinara and sprinkled with black Italian olives and fresh mozzarella. And don’t fear the tripe: bathed in a rich, tangy tomato sauce and anointed with a farm-fresh egg, this is the ideal companion to Nick’s house-made Italian loaves.

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