Jeff and Paula Conway, who’ve been married for 48 years and work together every day, know a thing or two about how to keep a good thing humming.
They started out as CPAs from Oklahoma State. Opening a restaurant was never in their five-year plan—or any-year plan.
But somehow, 20 years ago, they found their way to Charlotte, and formed Napa Restaurant Group.
Their first concept, Napa on Providence, was inspired by a wine trip to Napa Valley in 2006. They left feeling deeply inspired, and wanted to bring a taste of Napa to Charlotte.
- They also already owned four Ruth’s Chris locations (which they’ve since sold), and wanted to diversify their portfolio after surviving the financial crisis of 2008.
They opened Napa on Providence in 2012. More than 15 years later—a very long time in Charlotte restaurant years—the restaurant remains a staple nestled in Myers Park.
Since then they’ve added three more concepts to their portfolio: Napa at Kingsley, Napa Bistro & Wine Bar Stonecrest and Napa Bistro & Wine Bar Glenwood.
- They’ve learned a lot along the way.
- COVID taught them how quickly things can change, and recent back-to-back openings highlighted just how critical it is to stay on top of construction costs.
“And bringing on Karma Murillo reinforced something we’ve always believed—getting the food right is everything,” Jeff says.
Opening a restaurant means getting a lot of moving pieces right out of the gate. Sustaining a restaurant is another story.
- “It takes ongoing focus and resilience,” Jeff says. You have to continually support and develop your team, stay close to the details, and never get complacent.”
If the Napa team had a word for 2026, it would be focus.
- “We’re getting back to what we set out to do from the very beginning—serving good food, offering great wine, and delivering warm, genuine hospitality,” Jeff tells Scoop.
So, they’re launching a new menu at Napa, focused on creating craveable food—dishes that make guests want to come back again and again because both the food and service stand out.
- Expect a balance of familiar and fresh with favorites, like the gnocchi, and new entrées like the mushroom sugo, fried chicken and halibut.
“What excites me most is Karma Murillo’s approach to the menu. He’s constantly seeking feedback from both guests and our team and is always looking for ways to improve,” Jeffrey says.
- “His focus on staff development, along with his commitment to excellence and consistency, truly makes it a pleasure to own and operate our restaurants.”
Take a look at some of the new menu options:
