We are honored…
2015 Michelin Guide Recommended
Napa Valley Vintners announces local restaurant Wine List Award winners
The Napa Valley Vintners recognized 56 local restaurants that feature at least 50 percent or 50 placements of Napa Valley wine on their lists.
Greg Cole, chef and owner of two Napa restaurants and recipient of two awards, said, “it is an honor to be recognized by the Napa Valley Vintners for our wine programs. For the last 17 years at Celadon and 15 years at Cole’s Chop House, we have been proudly featuring, selling and serving amazing wines made by our friends and neighbors.”
2013 Michelin Guide Recommended
Chef Greg Cole Featured on FoodPath.com
“Greg Cole is a Napa Valley Marquee Chef. His two restaurants in Downtown Napa keep regulars returning for the fresh and lively food, but to his loving and good humored children, he is just dad. There are never too many tomatoes in Greg Cole’s business or his home. He offers two simple recipes plus a seasonal video to make the season of tomato rapture live large in any month….”
the Wine Enthusiast June 2010 issue!
Perfect Pairs
The 17th Annual Best Of Napa & Sonoma Valleys 2009: Best Outdoor Dining
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“Celadon, Best Outdoor Dining Napa Top Vote-Getter.” |
The 17th Annual Best Of Napa & Sonoma Valleys 2009: Best Local Chef
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“Greg Cole, Best Local Chef, Cole’s Chop House & Celadon, Napa Top Vote-Getter.” |
The 15th Annual Best Of Napa & Sonoma Valleys 2007: Best Local Chef
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“Greg Cole, Best Local Chef, Cole’s Chop House & Celadon, Napa Top Vote-Getter.” |
The 15th Annual Best Of Napa & Sonoma Valleys 2007: Best Outdoor Dining
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“Celadon, Best Outdoor Dining Napa Top Vote-Getter.” |
The James Beard Foundation – Napa Valley Wine Celebration – A great Success!
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“Chef Greg Cole and Celadon’s Chef de Cuisine Marcos Uribe had the honor of cooking at the James Beard House on January 23, 2007.” |
Celadon in the 2007 San Francisco Michelin
“…one of the best dinners of our lives.”
Best of Citysearch, Best Romantic 2005
A must-try hidden gem, this hip downtown Napa destination serves creative, international-inflected American food in an up-to-the-minute setting.
“Vibrant atmosphere and cuisine featuring exotic combinations and bold flavors. Try crab cakes with Meyer lemon aioli.” – Two and a half stars
Friday, March 4, 2005
Bay Area Dining-Critics Choice: Crab Cakes
Two and a half stars
February, 2005
“Now that Napa is back, baby, Celadon is riding the wave along with all the newer joints that have popped up around it. The dining room is warm and inviting, and the front patio is equally appealing. Most dishes, while basically comfort food, have a bit of Asia tucked in there somewhere. Beef satay is not the version you’ve had at countless Thai dives—here it’s tender and juicy and pink inside. Plump mussels bask in a tomato-and-bacon broth, and butternut squash soup gets an unexpected dribble of vanilla oil. Starters like this mean you may not make it as far as the big ol’ plates of mains, like a New York steak with purple potatoes and green beans. Particularly if you’re smart enough to save room for the thick slices of gingerbread with huckleberries and cinnamon gelato. ”
America’s Best Wine-Driven Restaurants Award of Distinction – February, 2005
“an ideal neighborhood cafe” Award of Distinction 2001
Award of Excellence
“Sophisticated food, moderate prices, excellent service.”
Consider the menu: hip Asian, eclectic. Consider national notice for the inventive dishes he calls “global comfort food”
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