4.5 STARS It's been 20 years since Lee Anne Wong was on the inaugural season of Top Chef in SF. And, she still looks the SAME! AZN don't raisin. I'm telling you, it's the rice cooker steam and chicken feet! J/k. Starting in February 2026, Rotation By Feast It Forward is a monthly chef residency featuring Top Chef alums and Michelin-starred chefs. They're located at the former C Casa space at Oxbow Market. For AAPI Month (May): Lee Anne Wong is the residency chef. Rezzies are highly recommended. Indoor and outdoor seating. M E N U Pan Asian & Asian Fusion dishes with several daily specials. Full bar. Complimentary sparkling water. F O O D * Kanpachi Crudo w/ rhubarb ponzu, radishes, cucumber, daikon leek puree ($24): https://tinyurl.com/5dhajzwx Great starter to open the palate - the tangy rhubarb ponzu nicely complemented the clean slices of kanpachi, while the radishes and cucumbers added a fresh crunch. * Ahi Poke w/ sesame, shoyu, cucumber, furikake (MP-$28): https://tinyurl.com/yt463nu9 - Limited quantities available. A must order - the ahi poke was pristine, top-tier omakase quality. Firm yet buttery texture, lightly dressed with the shoyu. Served over a bed of lightly seasoned sushi rice. I wished they cooled the rice a bit because raw fish and hot rice is not it. Love the fried wonton chips for texture. * Dumplings All Day Wong (4 pc-$20): https://tinyurl.com/mt7wjnsf Named after Chef Wong's cookbook, this modern twist on Northern Chinese dumplings features a chewy wrapped filled with savory shrimp and water chestnuts...drizzled with chili crisp and an aioli. Great savory, mildly spicy flavors with a welcome creamy crunch from the aioli and toasted rice. * Special of the Day: Kona Kanpachi Kama w/ ponzu ($14): https://tinyurl.com/55xr6zem Served on a sizzling platter, the kama (collar) was rich, juicy, and flaky with a subtle sweetness. Wish the skin was more charred and crispy tho. * Seared Rock Fish w/ xo sauce, scallion, ginger sauce, glazed napa valley veggies & mushrooms ($38): https://tinyurl.com/2jyns727 I prefer raw fish but was curious to try this modern twist on Cantonese steamed fish with ginger and scallions. The fish was overdone and dry, while the veggies were underdone. The piquant, umami flavor was there but the cookery needs work. * Ube Cruller w/ coconut gelato, pandan caramel ($12): https://tinyurl.com/3vavn8j9 Delicately crispy on the outside and custardy in the center, the cruller had pleasant mild nutty sweetness from the ube. Freshly fried, it paired beautifully with the coconut gelato, creating a satisfying warm-cold contrast. Vanilla-y pandan caramel and crunchy toasted coconut tied everything together for this perfect not too sweet dessert. GET THIS! S E R V I C E Awesome 5+ star hospitality from our server, Gabe and the entire team including management and Chef Wong. Everyone was so warm, welcoming, and attentive. They were super sweet to my dogs, immediately offering them water as we were being seated. Prompt food service at the first seating. A M B I A N C E Modern vintage charm with forest green and gold tones. Lovely shaded patio with fire-pit tables, not the most functional tho when doing family style. Overall, we had a very enjoyable meal at Rotation. Absolutely, do not sleep on the ube crullers. 4.5 stars rounded up for the dearth of good AZN food in the area. read more

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I'm going to give the restaurant the benefit of the doubt and chalk its faults up to the server. Food was great. Concept is awesome. So five stars. 8:15 reservations and kitchen closed before we could order dessert. Last reservation they have for a Friday is 8:45. They sat us at 8:25 which was fine except ... Waiter kept telling us how sorry he was for taking so long to get our drink order, then food order, then getting our plates out. None of us cared because we like each other and hanging out. But the problem was the kitchen closed before dessert, which is bullshit for a place where chefs are celebrated and their guests are foodies. And our server offered it to us hoping we'd say we weren't interested. But we were. We wanted to see what this rotating chef's dessert concepts were like. He delivered the bad news - kitchen already started taking kitchen down. Probably because server told them we weren't ordering dessert and wanted to go home. It's not even 10:00 on a Friday night. I doubt the restaurant would be behind tha. Server seemed flaky so might not be there next time. But if you have him and you have an 8:00 or after res, I recommend telling him to let the kitchen know you'll be wanting dessert. (I know it sounds ridiculous- i probably wouldn't do it either but you're warned.) 5 stars for food and concept. 1 star for server we happened to get. read more

As soon as I saw this concept I knew I had to try this restaurant. The idea of rotating competition chefs is cool. I'm always up for to try new restaurants so rotation definitely fits the bill. The restaurant is modern in styling with shades of green and gold accents. I've been to this restaurant in all its forms and this one I think is the nicest. The chef of the month was Nyesha Arrington. She did not disappoint. Her food had southern roots with some Asian fusion. The most memorable: Chicken Fired Duck with Biscuits/Gravy: The breading on the duck was just yummy and crispy. The gravy was thick enough and peppery. The biscuit was little dense but had good flavor. Oysters De La Soul: this one is a clear winner in my book. Nyesha used collard greens to add depth of flavor. Probably my favorite bite. I could go on about more bites but I realize she is will be gone soon. I guess that's the downside cause I won't get to have more of her food, sadly. However the appeal of this place is on to the next... I can't wait for the next bite. read more

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Wow, Mama Wong did not disappoint. I was so happy to have snagged reservations for dinner on the 2nd to last day her menu was at Rotation. Every dish was so incredibly flavorful and hit that foodie pleasure spot. We tried Mama Wong's Cucumbers, Ulu Fried Feta Cheese, Ahi Poke, Shrimp Dumplings, and the Fried Buttah Chicken. We loved every dish but the dumplings were a stand out for me. Our server was great and sweet to our dog. For dessert we had the Ube Cruller with Coconut Ice Cream and the Dark Chocolate Cremeux with Cardamom lilikoi. My only sadness was that Mama Wong herself wasn't at the restaurant tonight due to filming 24 in 24 cooking competition in Healdsburg. I was so bummed. I love Mama Wong and her food is amaze-balls!! read more

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Food was great, i will say the biscuit was undercooked in the middle, very doughy and dense in the center. service was amazing! Can't wait to go back in May for LeeAnn Wongs menu! read more

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I've been in twice now in the last week- once for lunch and this evening for dinner/Pass the Plate. If I was looking to try somewhere new and walked up to the host stand, I'm not sure I'd be inclined to stay. This evening in particular, (I arrived early- and well before any rush), but a staff member the host directed questions to about my arrival- she put off the vibe of "Yeah whatever- just get her in and out." **Update to this... it was just an off evening because she was great in following visits. Fortunately, I knew what I was coming to Rotation for and why I wanted to be there- so that interaction was just more of a "Noted- don't ask you anything." for me. For lunch the other day we had Colton and this evening, Dan- both of whom were not only excellent with the menu and suggestions, but inviting and pleasant. The hard part about reviewing a location like this beyond the service is that the menu will be ever changing, though alongside the resident chefs, Rotation does boast their in-house Executive Chef, Jeff Mosher, who holds it down in the kitchen daily. So for now- I got to experience several items off of Chef Tristen Epps' menu. The Dasheen churro and the kebab were absolutely fire. I wanted to hold on to each last bite just to savor the flavor. The maitake maafe was chefs kiss with the perfect heat. The geoduck crudo was an impulse try... because you have to when you treat yourself! Texturally it's a hard pass for me (but I already knew that because my feelings are the same for scallop and oyster), but flavor was on point. Perfectly balanced between sweet and heat. The Oakridge Farms Wood Fired Beef wasn't my favorite. Not bad by any stretch, but also not the punch in the mouth of flavor in the way my earlier dishes of the evening were. I LOVE the concept of this restaurant with the guest chefs taking residency each month and really hope it proves to be successful. The seating at the bar and high top tables- not at all comfortable- but I have to imagine that is by design to get you in and out. Chef Nyesha Arrington's menu rolls out 4/3, and I'm looking forward to checking it out before I leave town! Back again!! At this point I'm convinced there will always be something on the menu that makes you just want to savor that last bite for as long as possible. Chef Arrington's chicken fried duck- the whole combo with that peppery gravy- fire! Roasted mushrooms and burrata- I would take a whole dinner plate! read more

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With the new season of Top Chef starting, I decided to Google what Chef Tristen Epps was up to. I discovered he was going to be heading a pop up restaurant called Rotationin Napa. Needless to say, reservations were made without even knowing what was on the menu. We opted for an early dinner but stayed close to three hours. Drinks and food came out at a great pace as I hate feeling rushed as if they just want to turn the table as soon as possible. The staff was great! Our waitress was attentive and gave us her recommendations. The bar manager was very friendly. Now the food. My bf loves beets, but I do not. So he enjoyed the salad while I opted for the apple and cheddar toast. The toast was great. My bf was curious about other dishes, as I was curious about the black cod. But I couldn't come and not have the wagyu oxtails. They were a brand new item on the menu and took Chef three days to make. One to marinate, one to cook and the last to give them a nice finish in the wood burning pizza oven. They definitely were fall off the bone. I wish they had a little more heat or something. Unfortunately they didn't have scotch bonnet sauce. The rice and peas were really good, as was the roti. We had the Pone for dessert and that was really good too. Chef Tristen Epps was super friendly and I can't wait to see what he does in the Bay next. Chef Nyesha Arrington is due for April and I already have my reservations! I can't wait. read more

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Great dining experience all the way around. Lee Ann Wong was the guest chef for the month. It was a Friday night. Food was very good. And they were very accommodating. I asked them to leave the dill off of my pork dish and they did. Rhubarb Cosmo and tequila w pineapple lime. "Chicken Parm" dumplings for app. I had pork dumplings and wife had salmon that she thought was some of the best ever. Then roasted carrots w smoked goat cheese. Ambiance was lively and service very good. Meal was paced well. read more

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I'll start by saying I love the concept. I love the idea of trying different chefs dishes. When I heard Chef Tristen was going to be the chef in March I immediately booked a table. Fast forward to our reservation and we were told that Tristen had to make an unexpected trip to Dallas and that only two is his dishes were on the menu. I feel like if Rotation knew this in advance and their concept is to bring in celebrity chefs, they should let everyone with reservations know that particular chef's food will not be available. They should've also taken down the sign that said he was the chef of March that was set up in front of their restaurant. Our group of 4 still decided to eat their food. We went with three cabbage and steak, both of which were chef Tristen's dishes and the duck and crab fried rice which were not his. The cabbage and steak were both decent. I'm not sure I would order them again though. The fried rice had the potential to be great but it needed salt. Everyone felt it was under seasoned. The duck lack flavor overall. It was very under seasoned. I will give Rotation another chance or two because I like the idea behind it. I just hope they let their customers know when the scheduled chef isn't there. read more

Rotation is a welcome addition to the Napa dining scene. The rotating chefs is such a draw. The staff are incredibly friendly and helpful. I have a gluten allergy and they are so accommodating and always help to find menu items that I can eat. Just visited to try Leanne Wong's menu and it was incredible. The seafood was so fresh and the salmon dish had such flavor depth. The cocktails are delicious! read more

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Went back for Round 2 and incredible opening night at @rotationnapa. Still working out a few kinks with a new kitchen and two world class chefs in the same space for a night but it did not matter. Enjoyed the iconic @chefmartinyan together with @bravotopchef winner @cheftristenepps together for one night of incredible food. Chef Epps is in the house for the next month so go see what being a Top Chef winner's food is all about . read more

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I have now eaten here three times. And I have to say that Tristan Epps menu was so amazing (that cabbage!!!)! And this month, Nyesha Arrington really hit the mark. I don't care about biscuits, like at all, but that biscuit with the chicken fried duck... I mean can I get another one?!? That's just a tiny little detail that really helped the meal come together. The mixed greens salad elicited a second order, the Aïsoon Smash Burger and Wagyu Beef Tartare were on point. Pizza and waffle fries continue to be delicious. Service was just right. Daniel was just the right amount of attentive and mirrored our vibe effortlessly. Super comfortable chairs and the patio area made me want to come back for some sunset drinks. If you're on the fence just jump. You won't be disappointed. read more

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Incredible. Chicken fried duck (unreal), oysters Rockefeller and a flambé tarte pizza....heaven. Our server Colton was knowledgeable, professional, warm and friendly. On point. Fantastic service all around from everyone. We will be back! As much as I'm going to miss trying this exact menu again, I'm excited to try the next chef as well. Thank you! Love this idea. Cheers! read more

Rotation By Feast It Forward - American Near Me - Napa, California

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one of my new favorite spots in napa. so unique having a new chef come in every month. i got a chance to try the menu from chef nyesha arrington. everything was so delicious. i still dream about how good the sweet potato pie was. servers were super knowledgeable and just overall such a great place. read more

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Food was good, Guest Chef was personable and greeted diners, waiter was poor, very slow and my daughter called the restaurant,gave her credit card to pay for meal (Mother's Day, they told her, No problem - Never happened? read more

Walked in for a late night dinner and sat at the bar. The bartender Steven was friendly and offered great service. Suggested the new menu items from this month's celebrity Chef. The chicken fried duck was amazing, and the side of broccolini almost outshined the main dish! A must try, they even have the sauce for sale. I picked up a bottle on my way out. This place is a great addition to the Oxbow! I will definitely be coming back, with friends! read more

The food was mostly very good although the Bucatini was so incredibly spicy. It killed my pet for almost everything else. But that's really a personal thing. The service was a little uneven. It seems like nobody in the restaurant really knows how to talk about the actual food other than to say oh I like this or I like that, but there's no information at all and the food menu is a little unusual, for us at least. That being said it wasn't all that bad and the Shepard very good. It's that I don't understand how this restaurant format can keep going. read more

Went back again and sat outside another great service oxtail we ordered again. The vibe here is different than most restaurants in Napa! It is lovely that the menu will change every month so you can experience something different all the time read more

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I like the concept, but the execution was terrible. The high prices and small portions might have been tolerated better if they had provided good service. There were only two other tables with customers when we were seated. There were two waiters, each serving one of the tables. Neither of them bothered to check with us for over ten minutes. The one who finally helped us was nice, but seemed constantly rushed, as though he was handling a dozen tables. There were at least 3 managerial types in sport coats. None could be bothered to check in with us until it was time to clear the table. Clearly these people do not have experience running a restaurant. It is an excellent location. I hope they figure it out before they go under. read more

If there is a zero star I would put that with my experienced today. We were sitting outside 15 minutes after, 2 waiters just passed us without even acknowledging us but take care the other 2 tables but us. One waiter finally noticed and was even annoyed to get our order and don't even know what was on the menu when we asked more about it. Everything we have to asked, napkin, water, glass but other tables provided even before they sit down. The blond lady in a blazer might be the manager asking every tables how they are doing but us. Terrible experienced that I never experienced before. Food was okay but unorganized, poor customer service. Too many employees working but o don't know if they know what they are doing. read more

Amazing service. The food was stellar. Great drinks. Good service. Well come again! Awesome.

The choices of dishes was different and delicious. I was not familiar with most on the menu so we decided to try thing we've never had like their pizza with white sauce amazing and the beet salad was excellent. I need to find out how to make that one. Highly recommend. read more