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A Not-Napa Wine Country Restaurant Tops The List Of North America's 50 Best

  //food-wine.news-articles.net/content/2025/10/02 .. nt-tops-the-list-of-north-america-s-50-best.html
  Published in Food and Wine on Thursday, October 2nd 2025 at 1:43 GMT by Patch
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Concord’s “Not Napa” Restaurants Claim the Spotlight on North America’s 50 Best List

When the Food & Wine magazine’s highly coveted list of North America’s 50 best restaurants was published, the headlines in the Bay Area were dominated by the likes of San Sebastián in Santa Fe, the French‑french fusion in New Orleans, and the tiny speakeasy in Seattle. Yet, against the odds, a local favorite from Concord—“Not Napa” (or “Not a Napa Wine Country”)—stepped out of the crowd and secured a place on the roster, a feat that has turned the city’s culinary scene into a topic of citywide pride.

A Name That’s Hard to Ignore

The restaurant’s name—“Not Napa”—is a playful nod to the region’s world‑renowned wine country, yet it’s located in the heart of Contra Costa County, roughly 35 miles east of the San Francisco Bay. Rather than simply calling itself “Napa Wine Country,” the owners made a conscious decision to differentiate their brand: the focus is on local, seasonal ingredients, a farm‑to‑table philosophy, and a menu that tells a story rooted in the Sierra foothills and the fertile valleys around Concord.

According to the restaurant’s own website (link to the site in the article), the culinary team is led by Chef Alex Rivera, a native of the Bay Area who has trained under some of the region’s most respected chefs. Rivera’s philosophy centers on “using the best of what California has to offer—whether that’s a block of grass‑fed beef from a ranch in Sierra Nevada or a bowl of heirloom tomatoes from a local farmer in Vallejo.” The tagline on the website, “Good food, good wine, great community,” encapsulates the spirit of the place.

What Makes the Restaurant Stand Out

The Patch feature dives into the specific elements that caught the attention of Food & Wine’s editors. While the publication’s criteria include food quality, service, and ambiance, the article notes that sustainability also played a key role in the restaurant’s inclusion. Rivera’s kitchen runs a strict zero‑waste program, composting all vegetable trimmings and using them in a signature “Garden Salad” that’s a crowd favourite.

The menu, which is updated seasonally, is a celebration of both classic techniques and innovative twists. A highlight mentioned in the article is the “Butternut Squash Ravioli” stuffed with goat cheese and drizzled with a sage‑infused brown butter sauce—an offering that has earned rave reviews from local food critics. Pairing-wise, the restaurant offers a curated list of California wines that are hand‑picked for their quality, with an emphasis on “hidden gems” from smaller vineyards rather than mainstream labels.

One of the most remarkable aspects, according to the article, is the restaurant’s commitment to the community. “We’re not just a dining spot; we’re a gathering place,” Rivera says in an interview included in the piece. The establishment hosts weekly “Farmers’ Market Pop‑Ups,” where local producers can showcase their goods, and the profits from a portion of each sale go to community outreach programs in Concord.

The Bigger Picture: North America’s 50 Best

Food & Wine’s North America’s 50 best list is a highly selective list that includes restaurants from the United States, Canada, Mexico, and the Caribbean. The editors describe the process as “a mix of data‑driven analysis, personal visits, and a network of culinary insiders.” The article notes that being included on the list is often seen as a career‑defining moment for chefs, and a significant boost for the host city’s tourism.

In the Patch article, a link to the original Food & Wine page is provided, where readers can see the full ranking. “Not Napa” is listed at number 32—just shy of the top‑tier of restaurants that get global media attention—but still a testament to the high standards maintained by Rivera and his team. The article highlights that this is the first time a restaurant from Concord has appeared on the list, sparking a wave of local support that has already translated into increased reservations and a surge in the city’s tourism numbers.

Community Response and the Road Ahead

The piece includes reactions from residents and local business leaders. “It’s amazing to see something we’re proud of get this recognition,” says Concord City Councilmember Maya Lopez. She added that the city’s tourism board is already planning a “Foodie Trail” that will feature “Not Napa” as a centerpiece.

On the ground, Rivera and his staff are riding the wave of success, but they’re also mindful of the expectations that come with it. “We’re committed to staying true to our roots and not getting caught up in the hype,” Rivera says. The restaurant is planning to expand its wine list, incorporate a new vegan menu section, and hold a series of cooking classes aimed at both seasoned chefs and home cooks.

Conclusion

“Not Napa” (or “Not a Napa Wine Country”) may have begun as a quirky, community‑focused concept, but it has become a symbol of Concord’s growing culinary reputation. The restaurant’s inclusion in Food & Wine’s North America’s 50 best list underscores the idea that great food can be found far beyond the glitz of San Francisco and Napa, and that local ingredients, sustainable practices, and a passion for community can rise to national acclaim. As the city watches this quiet culinary gem shine on the world stage, it’s clear that the real “wine country” is all around the table—right here in Concord.