Chef and Owner
Kitchen Door, Napa
Entering Todd Humpries' Kitchen Door, guests will be embraced by the warmth and energy of the live wood-fired rotisserie and oven in Chef Todd Humphries’ kitchen. Famed for his forager’s eye, Humphries has stocked his kitchen with local and sourced mushrooms, both fresh and dried – including his favorite candy caps, mousserons, agaricus, morels grilled over wood, and whole roasted porcini.
Guests will have a new opportunity to enjoy Humphries’ quality cooking in a convenient venue and at an attractive price point. For Kitchen Door, Humphries has crafted an ingredient-driven menu of handmade American comfort food, created with local and seasonal products, selected to complement wine regions and meant for sharing.
Kitchen Door is the latest offering from Humphries and business partner Richard Miyashiro. General Manager Tim Seberson and Chef de Cuisine Chris Litts round out the core leadership team.
Kitchen Door is open for lunch and dinner seven days a week from 11:30 a.m., with continuous service until 9 p.m., and serves breakfast and brunch on Saturdays and Sundays from 10 a.m. to 2 p.m.
The Farmer (and forager), Juston, Full Table Farm
The Other Forager,
As Sean O’Toole puts it, the running joke with his chef friends is how an Irishman like himself learned to cook. So, as O’Toole — who has cooked at Bardessono, Quince, the Mina Group and most recently Hopper Creek Kitchen — ramps up his first solo restaurant, he’s doing it with a slight wink to his Irish heritage.