I’m from the East Coast originally, but I’ll be the first to tell you: There is nothing better than an In-N-Out Double-Double after a night of service. As a chef, I appreciate a food business that only has five things on the menu. I’ve never had a bad In-N-Out burger, and that says a lot about what they are doing. For under $3, it is super-meaty, super-cheesy. It doesn’t get better than that—especially when it is tempura-fried in my restaurant, Torc. Photo courtesy of Sean O’Toole As a contemporary American restaurant in Napa, we focus on really good products. We try to prepare whatever that may be in a way that best suits it. It doesn’t really matter if that[…]