Inspired by the bucolic setting of Napa Valley, the restaurant feels like its namesake despite the crush of Westwood traffic outside its doors. The rooms are all honey-colored wood, taupes and earthy greens, with handcrafted murals, a fireplace and uncheesy wine-country decorations.

At its busiest, Napa Valley Grille is a rush of well-heeled customers and students who bring their parents to foot the bill. When not busy, it seems like an endless maze of empty tables: Those who fear deserted restaurants or dining alone find satisfaction in the bar area. The restaurant may feel like a huge conglomerate chain, but the menu is a surprising mix of daily-changing specials with seasonal focus. We recommend the harvest platter from chef Anne Conness—who honed her vision at LA restaurants like EM Bistro, Campanile and Chinois on Main—which showcases different textures and tastes like grilled artichokes, prosciutto-wrapped asparagus, raisins-on-the-vine and herbed goat cheese with honey. We're also partial to the crab cakes with fennel and blood-orange aioli, New Zealand snapper with bechamel-baked cauliflower, and New York steak with creamed spinach. Great salads and lighter fare please the business-lunch crowd, but dinner is the best time to get the full package. —Lesley Balla