Napa Valley Grille: 3 P’s of Thanksgiving!


InstagramCapture_4d9fbe52-3565-42de-a4bf-40ec3346ba4a_jpgNapa Valley Grille in Westwood is ready to assist you for Thanksgiving!

Just remember the 3 Ps:

Pre-order, Pick up & Pretend! 

Seriously the food is delicious and everything is homemade from the exquisite sourdough bread to the olive tapanade. Don’t miss out on simply grilled fish like a whole branzino and Prime London Sirloin but save room to tempt yourself with rainbow carrots and out of this world apple tarte tartin. Menus are printed daily and the food is seasonal. Feel good about your choices as this fourteen year old restaurant supports your health and local growers with CSA (Community Sponsored Agriculture). If you are wondering where to go for Thanksgiving or where to supplement your dinner, this is the place!

Personally I cannot wait to go back for Late Night Happy Hour with the incredible kale chopped salad with Lemon-Parmesan Vinaigrette (recipe below), Chorizo Mac & Cheese, Turkey Meatballs and Stuffed Peppers! See you in Westwood!

VideoNapa Valley Grille Nov 2014 

Ready for holiday flavors @NapaValleyGrille in Westwood? Join me!

A photo posted by Lisa Niver (@wesaidgotravel) on

Enjoying central coast “Treana” #wine from @Alex_Somm_top_picks @NapaValleyGrille @NVGWestwood A photo posted by Lisa Niver (@wesaidgotravel) on

Dinner @nvgwestwood Branzino, London Sirloin, Prosciutto Wrapped Scallops, PanSeared Duck Breast & sauteed brussel sprouts, and Rainbow carrots. They are really purple! Thank you Chuck Abair.

A photo posted by Lisa Niver (@wesaidgotravel) on


Thank you to my great dining companion @sagepporter! #gratitude A photo posted by Lisa Niver (@wesaidgotravel) on


 Three-course rustic dinner ($48/person) as well as classic holiday fixings for takeaway ($9-85). Using locally-sourced ingredients, Napa Valley Grille’s rustic three-course dine-in option includes:

  • Autumn Harvest Salad with Butternut Squash, Kabocha Squash, Pomegranate, Toasted Pepitas, Farro, Arugula, and Apple Cider Vinaigrette
  • Natural Deistel Turkey with traditional Stuffing, Brown Sugar Roasted Sweet Potatoes, Orange-Cranberry Chutney, and Turkey Gravy
  • Braised Lamb Osso Bucco with Goat Cheese Polenta, Sautéed Swiss Chard, Rum Raisins, Toasted Pine Nuts, and Braising Jus
  • Vegan Organic Quinoa Stack with Fuji Apple, Brussels Sprouts, Golden Raisins, Cider Vinaigrette, and fig and port reduction
  • Maple and Pumpkin Cheesecake with Brown Sugar and Pecan Sauce
  • Butterscotch Bread Pudding topped with a housemade Marshmallow

Thanksgiving dinner takeaway menu offers a classic holiday banquet that serves 8–12 people. Housemade options include Turkey Gravy ($12), Cranberry Orange Sauce ($9), Roasted Yams ($12), 10-inch Pumpkin Pie ($18), Roasted Diestel Turkey Breast ($85) or Leg ($65), and more. Angelenos can reserve their Thanksgiving meal by calling 310.824.3232 or emailing, and pick up orders on Thanksgiving Day between 10am – 4pm.

kale saladChopped Kale Salad with Lemon-Parmesan Vinaigrette

Lemon Parmesan Vinaigrette Dressing

2 T Lemon Juice

1/4 cup Blended Oil

1 T Parmesan Cheese, granulated

1 small clove Garlic, minced

1 T Shallots, minced

1 T Basil, minced

1 T Dijon Mustard

Combine all ingredients except oil and whisk until well mixed.  Slowly drizzle in blended oil while whisking to emulsify.  Season to taste with salt and fresh ground pepper.

Salad Ingredients:

3 oz shredded kale

2 oz shredded romaine

1 T fresh grated parmesan

1 oz golden raisins (soaked in simple syrup or rum and orange juice)

2 oz cooked quinoa

1 T sliced toasted almonds

2 oz vinaigrette

In a non reactive bowl combine kale, romaine, raisins, quinoa, and almonds.  Season with salt and fresh black pepper.  Incorporate dressing and toss.  Place onto a cold salad plate and garnish with fresh grated parmesan. 

(Optional: Chef Taylor likes to fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.)

Lisa Ellen Niver

Lisa Ellen Niver, M.A. Education, is a television host, travel journalist as well as a passionate artist, educator and writer who has explored 101 countries, 6 continents and sailed on cruise ships for seven years on the high seas and backpacked for three years in Asia. She is the founder of We Said Go Travel which was read in 212 countries in 2018 and named #3 on the top 1000 Travel Blog and the top female travel blogger 3 times in 2019. Find her talking travel at KTLA TV and in her We Said Go Travel videos with over one million views on her YouTube channel. She has hosted Facebook Live for USA Today 10best, is verified on both Twitter and Facebook, has over 150,000 followers across social media and ran fifteen travel competitions publishing over 2500 writers and photographers from 75 countries. She has been a finalist for six Southern California Journalism Awards in the past three years and won an award for her Jewish Journal article. Niver has written for AARP, American Airways, Delta Sky, En Route (Air Canada), Hemispheres (United Airlines), Jewish Journal, Luxury Magazine, Ms. Magazine, Myanmar Times, National Geographic, POPSUGAR, Robb Report, Saturday Evening Post, Scuba Diver Life, Sierra Club, Ski Utah, Smithsonian, Trivago, USA Today 10best, Wharton Magazine and Yahoo. She is writing a book, “Brave Rebel: 50 Scary Challenges Before 50,” about her most recent travels and challenges. Look for her underwater SCUBA diving, in her art studio making ceramics or helping people find their next dream trip.

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