Michael Chiarello is a genuine triple threat. An award-winning chef, TV personality, and successful entrepreneur, he has the golden touch. And he’s also a very nice guy.

So the opening of his new restaurant, Bottega, in Yountville last year was hotly anticipated. It opened to rave reviews and has continued to garner positive notices — and diners – in what is probably the best food town per capita in the United States.

A little background on Chiarello. He grew up in Central California and graduated from the Culinary Institute of America in Hyde Park, New York. His first restaurant, Toby’s in Miami, was a hit, and in 1986 he returned to California and opened Tra Vigne.

In 2000, he launched Napa Style, which sells cooking and lifestyle products through catalogs, online and in retail stores. His television series for Good Network, PBS, and Fine Living are watched by millions. And he’s been named Chef of the Year twice.

For his latest venture, he chose a space in Yountville’s V Marketplace and had architect Michael Guthrie redo it – keeping the best of the old wood beams, fir floors, and brick walls, but adding new, Italian-inspired touches.

The highlight is the loungy patio, where diners can enjoy the out of doors on comfy, colorful couch-style seating.

The menu is Tuscan, with plenty of California touches. And Chiarello’s commitment to local products, artisanal, and house-made ingredients is evident. Pastas, cured olives, cheeses, and salumi are all overseen by Chiarello who typically spends several hours in the kitchen.

Start your meal with warm Pecorino cheese pudding with wood-roasted rapini, polenta topped with caramelized wild mushrooms, or wood-grilled octopus. The simpler the dish, the more delicious it seems. You’ll likely want to sample everything at your table, so order a few of the stuzzichini or shared bites. And the crudo, or raw seafood appetizers, are best of breed.

There’s a daily risotto and spaghetti with white prawns, taglierini with Manila clams, and pasta with black chanterelles and goat cheese.

Secondi include whole, roasted fish, his signature roasted Dungeness crab, duck confit, braised short ribs, lamb shank, and pork osso buco. Sides include polenta, fingerling potatoes, and truffle-Parmesan frites.

Desserts are anything but an afterthought with a Meyer lemon and rice tart, chocolate/almond molten cake, and a semifreddo with honey.

Chiarello has introduced a new wine markup policy that makes lots of small-production California and selected Italian wines available.

If you’re in Yountville, once you’ve tried all the Michelin-starred French restaurants, be sure to experience some of the best Italian food in California wine country at Bottega.

Read our list of the Top Ten Wine Country Italian Restaurants here.