Expanding and Elevating Their Game
According to Carly Bond Meyer, owner of Napa Palisades Saloon, her husband Chuck Meyer always said “I want the corner spot.” As she stepped over the fresh epoxy on the floors and sawdust from redwood tabletops salvaged from the Napa River, she smiled and looked around the expansion after a week of “all hands-on-deck” and continued, “He is always thinking about ‘The Next Part.’ That is why when YoBelle Yogurt Shop next door became available, they seized the opportunity to break through the wall to double capacity.
After a year like 2020, the idea of expanding the Saloon and adding staff seemed inaccessible and a little crazy. However, with a seasoned crew and dedicated ownership, the team chipped away at every obstacle thrown their way. Now 35 members strong, the acclaimed Napa restaurant on the corner of First and Main Streets has officially unveiled its new dining room that doubles the indoor and outdoor capacity.
The Saloon proudly offers a unique culinary experience for Napa residents and visitors looking for “gourmet pub grub” with locally sourced ingredients at affordable prices. “We are excited to welcome back the Napa community in a way that is bigger and better than before, with a new online reservation system and more room for families, large parties, and events,” said Meyer.With a diverse staff woven of multicultural fabric, small business owners, artists, locals, and compassionate individuals focused on community, it is no surprise that the crew continues to elevate their game and is what sets Napa Palisades apart. Head chef JC Luna-Morales, who began as a dishwasher, smiled when asked, “What got you here?” The Napa native reminisced
about a conversation with Chuck Meyer, who also serves as food and beverage director for BottleRock. One evening after the event, while they were picking up trash in the Napa Expo, he recalls telling him, “I want to be a chef.”
After learning the intricacies of the kitchen, the 27-year-old Luna-Morales is the quintessential part of the puzzle that Meyer continues to piece together. Among those pieces is general manager Mike Olson, who has been witnessed doing everything from mopping the floors, fixing air conditioning units, developing unique cocktails, and motivating the team with his “lead by example” mentality that emphasizes every role is important. After the challenges they overcame in 2020, the crew focuses on remaining flexible, adapting, and being proud to embody all aspects of what it means to live and work in the Napa Valley.
The ‘next part’ for Napa Palisades Saloon is opening a local production brewery in the coming months, making and packaging beer on Action Avenue in partnership with Tannery Bend. The restaurant will continue offering its menu favorites like JC’s Spicy Fried Chicken Sandwich, Reuben Croquettes, and the newly added Shrimp Aguachile, as well as a selection of 30 house and local craft beers on tap. The Saloon will also continue hosting weekday happy hours, weekend brunch and now boasts 16 widescreen televisions for customers to watch all their favorite local and national sports.
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