Napa Valley

New York steak with porcini mushrooms at Brix, located near Yountville. Anne Gingrass-Paik is the new chef at the restaurant.  (Robert Durell / For The Times)

Farm egg chicken salad at Brix.  (Robert Durell / For The Times)

Flowers so pretty you could eat them -- and you’re supposed to. Ubuntu chef Jermey Fox puts edible flowers in “carta da musica,” a barely dressed spring salad.  (Robert Durell / For The Times)

Vegetables are prepared for a dish at Ubuntu.  (Robert Durell / For The Times)

Devil’s Gulch pork at Bardessono in Yountville. Sean O’Toole is the chef.  (Robert Durell / For The Times)

Maine lobster salad at Bardessono.  (Robert Durell / For The Times)

Maine lobster salad at Bardessono.  (Robert Durell / For The Times)

Assorted heirloom onions roasted with eggs at Ubuntu.  (Robert Durell / For The Times)

Ficoide glaciale, a vegetable used in several dishes at Ubuntu.  (Robert Durell / For The Times)

Jeremy Fox prepares edible flowers at Ubuntu.  (Robert Durell / For The Times)

Burrata caprese at Bottega.  (Robert Durell / For The Times)

Brix wine director Jeff Creamer checks a bottle.  (Robert Durell / For The Times)

Little cupcakes with buttercream toppings at Brix.  (Robert Durell / For The Times)

A bolognese pasta comes out of the wood-fired oven at lunchtime at Brix.  (Robert Durell / For The Times)

Anne Gingrass-Paik is the chef at Brix.  (Robert Durell / For The Times)

Strawberries and cream tiramisu at Bottega.  (Robert Durell / For The Times)

Michael Chiarello, standing, teaches his wait staff and workers about some new menu offerings minutes from dinner opening at his restaurant Bottega.  (Robert Durell / For The Times)

Michael Chiarello, left, talks wine with vintner Tim Mondavi (son of Robert Mondavi), right, who was having lunch with a group of friends at Chiarello’s restaurant Bottega.  (Robert Durell / For The Times)

A fireplace burns near the bar at Bardessono.  (Robert Durell / For The Times)

A look at Brix at dusk.  (Robert Durell / For The Times)