Local restauranteur Dennis Barbaro introduced his newest concept to join the Westchester Commons retail portfolio with a West Coast-style inspired concept, NAPA Kitchen and Wine. Barbaro is the Founder and CEO of local grown favorite Sedona Taphouse.
“The response to NAPA has been remarkable,” says DJB Hospitality LLC/ Sedona Taphouse/NAPA Kitchen and Wine. Restaurant Founder and CEO, Dennis Barbaro. “A cornerstone to our success is our commitment to giving back to the communities we serve.”
“NAPA Kitchen and Wine will be a place to celebrate great wines and food in a rustic yet sophisticated environment with a laid-back Cali vibe,” said Barbaro. “The menu encompasses all the fresh flavors found on the West Coast including, fresh seafood, hand-cut steaks, farm-fresh produce, and daily chef specials. We also offer Prohibition-era cocktails and martinis,” according to Barbaro.
The 6700 square foot restaurant features natural woods and stone, a self-serve wine lounge, an exhibition kitchen, and an outdoor bar with a wood-burning fireplace.
“Our award-winning Executive Chef Todd Johnson is the former owner of Mezzanine,” said Barbaro. “He is creating a menu that is contemporary yet accessible with bold, innovative, and exciting flavor profiles.” Chef Todd Johnson’s affection for West Coast cuisine was cemented during his two years as Sous Chef to Wolfgang Puck in the famed Spago Restaurant.
In addition, Chef Johnson brings his experiences and skills that he has honed working in kitchens in Thailand, Vietnam, Laos, Singapore, Malaysia, Indonesia, and India.
Joining Executive Chef Todd Johnson is Virginia-born and raised Sous Chef Greg Smiley. Having previously been at Italian restaurant Al Dente and favored seafood restaurant Pescados, Chef Smiley is an award-winning chef bringing 25 years of culinary creativity and passion. Chef Smiley remarked, “I am excited to be a part of NAPA’s culinary team using local, fresh ingredients and creating contemporary dishes with a West Coast flavor.”