Compline

Compline Compline Restaurant and Compline Wine Shop, located at 1300 First St. #312 and #319 in Downtown Napa. Compline is a new style of wine destination.
(499)

At night we're a bustling wine bar and restaurant. Our wine shop is open all day, and we also offer weekly wine classes—quick, fun classes for the beginning wine tourist as well as in-depth explorations for the seasoned pro. We believe that Napa wines are world class. Our bar list focuses on local favorites, placed in the wider context of worldwide classics. Our menu is likewise rooted in Californ

ia wine country—simple, shareable, seasonal, and locally sourced. Compline also offers a separate retail selection of wines, available day or night. Partners Ryan Stetins and Matt Stamp are on the floor daily, forging personal connections with each of our guests. The bar at Compline, while energetic and vibrant, remains an expression of Napa wine country—relaxed and convivial with plenty of flowing wine.

Y’all, we are CLOSED for a private party tonight - May 8 - at the restaurant, so you’ll have to wait to get your 🦆 🍟 fix...
05/08/2026

Y’all, we are CLOSED for a private party tonight - May 8 - at the restaurant, so you’ll have to wait to get your 🦆 🍟 fix tomorrow or on Mother’s Day, when we open for BRUNCH at 11am!

If you just can’t wait that long, we hear they can be ordered from our friends next door at …

SUNDAY BLINDS - April 26Come get a MW perspective on blind tasting this weekend with Gus Zhu, our good friend and the fi...
04/24/2026

SUNDAY BLINDS - April 26

Come get a MW perspective on blind tasting this weekend with Gus Zhu, our good friend and the first-ever Chinese Master of Wine!

Gus will be hear to hang out, talk tasting strategy, and put you through your paces this Sunday from 5-7pm.

Blind flights are $28, and available until they are poured out. Reservations aren’t necessary, but showing up earlier in the evening to ensure you get a flight is. See you at the bar on Sunday!

Are YOU READY? Mr Pink is back this Saturday April 25. From 1-4:30 pm on the promenade and patio. LFG—advance tickets at...
04/22/2026

Are YOU READY? Mr Pink is back this Saturday April 25. From 1-4:30 pm on the promenade and patio.

LFG—advance tickets at link in bio!

Do you really need a reason to dress in your most outlandish pink dress/suit/sartorial hotness/pool toy flamingo?

Do you really need an excuse to come gulp down 24 of the 2025 rosé releases?

Do you have to justify why you are gonna get down here and boogie to the sweet, sweet sounds of DJ Rotten Robbie?

Get your advance tickets today and know a portion of the proceeds goes to fund the IMMIGRATION INSTITUTE OF THE BAY AREA—an organization committed to helping immigrants, refugees and their families join our communities right here. (Yes—that means your friends, your co-workers, your employees, your fellow humans.)

Your $85 ticket to ride gets you ALL YOU CAN DRINK PINK and the potential to win plenty of prizes if you come dressed to impress!

Fashion maven and collaborator-in-pink is giving away prizes from these fine folks:


















And taste!
.wines

The Mexico City–born chef Diego Isunza Kahlo has spent the past month in Compline’s kitchen—refining dishes, exploring n...
04/20/2026

The Mexico City–born chef Diego Isunza Kahlo has spent the past month in Compline’s kitchen—refining dishes, exploring new formats like taco omakase and vintner dinners, and quietly reshaping our menu along the way.

This five-course tasting menu on his final night is the culmination of that work.

Over the past four weeks, guests have asked: Is he cooking Mexican food? Does it resemble the cooking of Pujol, where Diego led the R&D kitchen?

The answer is no to the second question—and not exactly to the first.

Diego’s cooking is rooted in Mexico, but his style is defined by more than two decades in professional kitchens around the world. His food draws from a wide range of techniques, ingredients, and traditions—filtered through memory, experience, and a deeply personal point of view. His final menu at Compline doesn’t cater to expectations of his place of origin. Instead, it draws from Mexico’s wealth of ingredients to express his own understanding of Mexico: not only local, not only street, not only tacos and moles—but also refined, also elegant, also worthy of fine glassware and silver.

This is his Mexico today. Tomorrow, it may be different.

1. Dry-aged wagyu beef tartare / Sun-dried figs/ Hazelnut salsa macha / Navel Orange / Endive

2. Butter-poached kanpachi / Honey beurre blanc / Charred broccolini / Bok Choi / Mint / Cilantro

3. Dungeness crab / Chilpachole / Uni / Shiso

Reservations available at our link in bio. Book for anytime Sunday night and experience Diego’s Mexico and farewell dinner!

4. Westholme wagyu striploin / Smoked Morels / Epazote Béarnaise

5. Sesame Carrot Cake / Coffee-cashew brittle / Carrot Purée / Vanilla gelato / Olive oil

When the owner says just make me a f***ing salad…STRAWBERRY FIELDSDiego once worked at a seaside resort full of American...
04/17/2026

When the owner says just make me a f***ing salad…

STRAWBERRY FIELDS

Diego once worked at a seaside resort full of American tourists who traveled to Mexico to enjoy the wealth of traditional local cuisine… like mozzarella caprese salads. 😒

So he gave them just what they wanted, a salad composed of something green, red fruit, and cheese.

With the local Napa strawberry season bursting into view, he recalled this dish from long ago and brought back Strawberry Fields: equal parts fresh and macerated strawberry, a pistou made from date and tarragon, nasturtium, petit basque cheese and local honey.

More savory than sweet, this is one of our favorite bites on the menu.

🍓
🔪
📸

WESTHOLME WAGYU STRIPLOINwith coffee ghee, roasted carrot, nantes carrot purée and english peas. Chef Diego riffing on a...
04/15/2026

WESTHOLME WAGYU STRIPLOIN
with coffee ghee, roasted carrot, nantes carrot purée and english peas.

Chef Diego riffing on a Chef Sean classic—featuring one of the most prized cuts of Wagyu anywhere outside Japan.

🐄
🔪
📸

The past shapes all of us, but it is not inevitable that it defines us. We take elements from our lineage, past lives, a...
04/14/2026

The past shapes all of us, but it is not inevitable that it defines us. We take elements from our lineage, past lives, and life experiences to create something new…

COAST TO COAST MADAI SNAPPER

Pescado “à la talla” is a traditional fish dish at Barra Vieja, the furthest beach on the Pacific Coast in Acapulco, and people drive all day just to get that fish, which is dipped in adobo and then cooked over a charcoal grill.

On the Gulf Coast, Veracruz is well-known for its seafood culture, and in most traditional restaurants you get a side of refried black beans with plantains and sugar. The state of Veracruz is also a major coffee-growing region in the county.

The road between Acapulco on the Pacific and Veracruz on the Gulf of Mexico was important to trade, as it connected trade with Asia to trade with the Europeans. European cooking techniques met Asian spices and ingredients along this commercial route.

This dish connects those dots. A lucky catch from Japanese waters is basted in egg and adobo, and served with coffee-poached banana brûlée and black bean puree.

🔪
📸

Our vintner dinner series continues with two remarkable guests representing two generations of one of Napa Valley’s most...
04/13/2026

Our vintner dinner series continues with two remarkable guests representing two generations of one of Napa Valley’s most influential families: Tim and Carlo Mondavi!

Tim Mondavi, son of Robert, is celebrating the release of his 50th vintage in Napa Valley. From high atop Pritchard Hill at Continuum Estate, he has written a new chapter in his family’s legacy following the sale of the historic To-Kalon holdings in Oakville. His sons, Carlo and Dante, went on to found RAEN Winery, a project rooted in coastal vineyards and a deep commitment to farming. Focused on Pinot Noir and Chardonnay, RAEN has quickly become one of the most compelling voices on the Sonoma Coast.

Join Tim and Carlo on Thursday, April 23 for a five-course menu by Diego Isunza Kahlo—paired with wines that span generations, vineyards, and philosophies.

We’re pouring the following wines with dinner;
RAEN “Lady Marjorie” Chardonnay 2024
RAEN “Royal St. Robert” Pinot Noir 2024
RAEN “Royal St. Robert” Pinot Noir 2016
Sentium by Chiara Mondavi 2023
Continuum 2013
Continuum 2023

The dinner will feature Californian and Mexican flavors, and will be available to carnivores, pescatarians, vegetarians, and vegans. Just let us know your dietary preferences in advance, please.

The $275/person price is inclusive of food and wine. If you are just seeing this and thinking “man, I need to go to this,” act quick! Only ten tickets are left.

Tickets at our link in bio. Join the Compline mailing list to get first crack next time!
🍷

Some of the best creations arise from accident, or necessity.PUERTO ESCONDIDO MOULES FRITES.When cooking in the Oaxaca c...
04/10/2026

Some of the best creations arise from accident, or necessity.

PUERTO ESCONDIDO MOULES FRITES.

When cooking in the Oaxaca coastal town Puerto Escondido, Chef Diego ran out of white wine and substituted salsa verde and mezcal for his moules frites broth—and this dish was born!

Now served with duck fat fries, this Oaxaca riff on Belgium’s national dish is an instant classic on the Compline dinner menu.

Eat this tonight!

🔪
📸

04/07/2026

That is a sexy taco.

Try all 7 from Chef Diego’s TACO OMAKASE. 8:15 bar spots available on Wednesday, Friday and Saturday this week!

$75 / person - tickets at link in bio.

Address

1300 First Street Suite 312
Napa, CA
94559

Opening Hours

Monday 11:30am - 9pm
Thursday 11:30am - 9pm
Friday 11:30am - 9pm
Saturday 11:30am - 9pm
Sunday 11:30am - 12am

Website

http://complinewine.com/

Alerts

Be the first to know and let us send you an email when Compline posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Establishment

Send a message to Compline:

Shortcuts

Share