How fortunate that popular chef Hoss Zare decided to abandon biochemistry for the restaurant kitchen. Earning rave reviews at such San Francisco favorites as The Fly Trap, Ristorante Ecco, and Aromi, in 1996, he opened the eponymous Zare Restaurant, an intimate “jewel box” where he met Bistro Zare partner Kathy Smith. Convinced by Kathy that he should apply his culinary vision in Napa Valley, Hoss’s Wine Country menu was born – featuring top-quality, organic (when possible) ingredients from nearby purveyors.

His casual “bistro” theme menus are designed to pair harmoniously with a wide range of local and international wines, all personally chosen by Hoss to complement the vibrant flavors of his inspired fare - including several dishes that pay homage to his Persian roots.

The welcoming bar reflects his flair for the original and a commitment to customer satisfaction that inspired one reviewer to deem him “the hardest working chef in the Bay Area”.