It was worth the wait.
We weren't able to taste chef Brad Farmerie's fare at The Thomas , because city officials hadn't quite signed off on the kitchen.
But the food Farmerie served Monday night, at an invitation-only party for fellow restaurant chefs, media and the construction team that transformed the historic Fagiani building, was worth not only waiting for but celebrating.
I particularly liked the perfectly-seared steak cubes served with bone marrow Bearnaise sauce, just one of many dazzling dishes circulating at the three-story bash.
Restaurant critics will have their say, but I couldn't think of a way to improve the experience of eating succulent food while gazing out the building's vast Palladian windows at downtown Napa and the Napa River, or getting an even loftier view from the rooftop bar.
It was also a pleasure to see restaurateurs and chefs from Kitchen Door, ZuZu and other hotspots taking a break to welcome Farmerie and staff.
Have you been to the Thomas? Let us know how you liked the new restaurant, managed by New York's AvroKO group.