Cole's Chop House

The story

Crafted with passion, served with love

A Landmark Address for Serious Beef

Cole's Chop House occupies the Williams-Kyser Building on Main Street in downtown Napa — a structure that dates to 1886, built by San Francisco architects Wright and Saunders using local rock walls and Douglas fir floors at a cost of $26,000. Over the decades the space hosted a bowling alley, a county armory, and an undertaking business, among others. Since March 2000 it has been home to one of Napa Valley's most consistent steakhouses. Current owners Eric and Heather Keffer, long-time veterans of the operation, took the reins from the founders and have continued what the restaurant calls "Napa Valley's Favorite Steak House" without missing a beat.

The Meat of the Matter

The American steakhouse format here is taken seriously and executed with precision. The kitchen hand-selects Midwestern corn-fed Black Angus beef, and the signature steaks — including the "Famous" 16 oz. New York and a 32 oz. Porterhouse for two — are USDA Prime cuts dry-aged for 21 days by Allen Brothers of Chicago. The dry-aging produces, as the menu puts it, "exceptional tenderness with a flavor that is both nutty and reminiscent of wild game." Beyond beef, the menu extends to Provimi veal from Marcho Farms, New Zealand lamb rack, Niman Ranch pork chops, and fresh seafood including Cold Water Maine Lobster Tail and Öra King Salmon. Starters like Oysters Rockefeller (prepared from Roland Henin's recipe) and a Lobster and Shrimp Bisque in puff pastry set a confident tone before the main event.

The Wine Program

The wine list earned Wine Spectator's Best of Award of Excellence in 2023 — recognition that reflects genuine depth rather than mere volume. More than 50 wines are available by the glass, with ultra-premium selections poured through the Coravin system. The list leans into local Napa Valley producers while reaching across Burgundy, Champagne, Bordeaux, and beyond. Wine Director Michael Gonzales oversees a program that spans small-production Northern California labels alongside top global names.

Bourbon, Whiskey, and the Full Picture

The bar program matches the ambition of the cellar. Cole's holds recognition as a "Great Bourbon Bar of America" with over 175 hand-selected bourbons. Bar Manager Jamin Hollabaugh rounds out the offering with classic cocktails and an approachable dessert menu — Whiskey Bread Pudding with Bourbon Caramel Sauce, Amaretto Crème Brûlée with candied hazelnuts — each paired with a specific spirit or wine suggestion. The result is a complete American steakhouse experience in one of wine country's most storied dining rooms.