Violetto

The story

Crafted with passion, served with love

Italian Craft Rooted in Napa Valley's Land

Violetto occupies a historic estate on Main Street in St. Helena, where the name itself tells the story: a nod to the deepening violet hues of the vineyards as the seasons shift. The Californian-Italian cuisine here is shaped by that same rhythm — menus that change with the land, guided by local farmers, vintners, and artisans who define this stretch of Napa Valley.

Chef Mark Shoemaker

At the center of it all is Executive Chef Mark Shoemaker, whose philosophy can be summed up in his own words: "We let the season lead. The rest is restraint." His background reads like a tour of America's most demanding kitchens — Michelin-starred Acadia and Elske in Chicago, The Willows Inn in Washington — before two years at Prairie Fruits Farm & Creamery grounded him in farm life and artisanal cheesemaking. That connection to the land is visible in every course at Violetto. Overseeing the broader dining experience is General Manager Zachary Dortenzio, a Culinary Institute of America graduate who trained under Master Sommeliers and previously helped earn Forbes Five-Star distinction at Four Seasons properties. Together, they shape a program that Wine Spectator recognized with its Best of Award of Excellence in 2025 — a reflection of how seriously the wine list is curated alongside the food.

The Dining Room and the Menus

The dining room is tucked within the Manor, designed by Yabu Pushelberg and layered with rotating seasonal works from Æerena Gallery. The space evolves in step with the menu — an intentional pairing of art, architecture, and plate.

Guests choose between a four-course or eight-course tasting menu, each built around the season's most compelling ingredients. The current menu draws heavily from Tenbrink Farm — asparagus with white and red strawberries, beet tartare finished with Baerii caviar and bottarga, a cheese course of Cypress Grove selections with Tenbrink Farm walnuts and shinko pear. House-made pastas are a signature: scarpinocc filled with Laura Chenel goat cheese and smoked trout, sweet pea and morel tortellini in a brodo of lavender and mint. Proteins lean on trusted regional producers — Liberty Farms duck two ways with kumquat mustard, line-caught halibut from C&C Sea Forager with Bay Area grits and smoked mussels.

A Kitchen Garden Philosophy

Violetto honors the Italian-French influence on Napa Valley's winemaking and cooking while reaching toward lesser-known European regional traditions. Old-world techniques meet hyper-local sourcing — including the restaurant's own kitchen garden — in a Californian-Italian approach that is specific to this place and this moment. For something more casual, the sister space Salvia offers à la carte plates and cocktails in a vibrant lounge setting, making the estate a destination at almost any hour.