Second day in Napa, staying at the really cool Andaz Hotel in downtown Napa.
Breakfast: 1 boiled egg, which I had picked up from Whole Foods the night before and stored in our mini fridge. I also had a decaf with some ghee in it (I bought the ghee at Whole Foods as well).
Lunch: I stopped off at the gluten-free Pica Pica restaurant in the Oxbow Market and got their Grilled Chicken Bululu Salad with mixed greens, roasted corn, red bell peppers, jicama, pineapple & passion fruit vinaigrette (on the side), and some yuca fries (they were fried in canola sadly).
After lunch: I had 2 small dark chocolate truffles and a cup of La Libertad, Ecuador, coffee from Ritual Coffee Roasters.
Dinner: I had dinner at the Mini Mango Thai Bistro, a small Thai place right next to my hotel with great reviews on Yelp.
I started with the Chicken Coconut Soup.
Next, the Kari chicken curry with turmeric & curry leaf infused coconut sauce, onions, zucchini, potatoes, and crispy shallot. I also had a glass of semi-sweet Riesling, which paired really well with the Thai food.
For dessert, I tried a bit of the coconut sticky rice with mango (it was a bit too sweet, so I only finished a third of it).