Front of the House: 1313 Main

1313 Main is a new kind of Napa experience.

Along with a wine bar, featuring natural wood and polished granite surfaces, where guests can enjoy a wine flight or choose from an array of wine and beer, there are several other distinct areas as well:

For a more intimate experience, a "Speakeasy" area incorporates handcrafted wood and leather bench seating.

The "Fireside Lounge" offers upholstered window seating with slatted wood walls and recessed lighting filled with trophy bottles and objects d’art.

And then there is the "Patina Back Bar" for special event group tastings.

Finally, the exclusive and private "Cru 32" provides a venue for top clients and features 32 wine lockers.

I recently spoke with 1313 Main’s proprietor, Al Jabarin, about bringing his vision into reality.

Julie: Your background is in internet wine marketing. What inspired you to start 1313 Main?

Al: I felt Napa lacked a place where people could experience wine in a totally different atmosphere. 

Julie: How much thought did you give to the name before coming up with 1313 Main?

Al: Sometimes picking a name is the hard part, as the concept and physical space take on a life of its own. But looking at the address for years, I just kept coming back to the number.  13 has always been a lucky number for me. 

Julie: Tell me about Cru 32. How exclusive is it and how does one get a place at the table?

Al: Cru32 is our private lounge with wine lockers for our top events (exclusive private tastings and private corporate events) and clients. Centered around a hand-made mahogany table, the room is crowned by a vaulted "barrel" ceiling, and accompanied by a hand made floating black granite sink.

Julie: How is the locker concept being received?

Al: Out of 32 lockers, only 10 are still available.

Julie: What was the biggest challenge of the project?

Al: The idea for multi venues under one roof brought certain complexities to the project. The biggest challenge was bringing together the right talent to work in concert on the project.

Julie: How did you pull off the various venues?

Al: The fact that we have more than 6,ooo square feet to play with gave me the freedom to implement all my ideas. This is not a linear place- I wanted a multi-faceted destination that keeps the place vibrant.

Julie: What kind of food do you serve?

Al: Our menu consists of local and imported cheeses, robust local artisan charcuterie such as duck breast and pate, and house creations with a Mediterranean flair, such as hummus, flatbreads, fine nuts and olives. We also make our own mousse and truffles.

Julie: How important is the food and wine pairing element?

Al: Sometimes wine is like good music; it can be lovely by itself. But sometimes a dance partner makes it that much better. Incorporating the food, especially the local products, elevates the experience tenfold.

Julie: Your timing with the downtown explosion was perfect. How do you compete with the other restaurants?

Al: We see ourselves as complementary to the dining establishments downtown, before or after dinner. Our late hours (10pm weeknights, midnight on weekends) make us the best place to come for a glass after a spectacular dining experience.

Julie: It sounds like I could make a meal from your menu!

Al: Absolutely. You can try a few courses for a small meal.

For more about 1313 Main, see .