The Kitchen Door, in Napa's Oxbow Market, classifies one group of dishes as "flatbreads," but they certainly qualify as pizza, too. They're all cooked in a 700°F oven burning almond wood, and pick up a real smoky char from it.
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Tyler Rodde and Curtis Di Fedde have been named Rising Star Chefs by the San Francisco Chronicle. And though we typically turn towards more traditionally composed dishes when sampling the wares of chefs with this pedigree, don't overlook the pizzas served at their Napa restaurant, Oenotri. Their Neapolitan-inspired pizzas are just as worthy of your attention.
The Napa Valley has had an influx of upscale pizza places in the last year or two, many of which I'm eager to try. It seemed fitting to start with a place that has been around since before the trendy new spots broke ground. My visit led me to believe that the times have passed Azzurro by, though I'm holding out hope that I simply caught them on an off day.