The owners of Santa Rosa’s popular Naked Pig Cafe have a new project in the works called Flower and Bone, slated to open in Santa Rosa in summer 2016.
Partners Dalia Martinez and Jason Sokach are converting an early 20th century mercantile building at 5th St. and Humbolt into unique restaurant that’s going to feature a “preserve-centric menu”, according to Martinez. That means expanding out the couple’s passion for canning, pickling and fermenting, much of which is already on the Naked Pig’s breakfast, brunch and lunch menus.
“There are only a handful of restaurants in the world that are doing what we are with food preservation and we are happy to give Santa Rosa that edge,” said Martinez, who is an avid forager and gardner.
The menu concept, according to the couple, will be international; inspired by ancient traditions and techniques and feature clay oven cooked, local pasture-raised meat, handmade dumplings, bone broths, dainty starters with house made spiked sodas & punch, farm fermented ciders and low-proof vegetable juice cocktails. The restaurant launch with a series of dinners.
A collection of preserved products will be featured in a large utilitarian library-esque cabinet complete with a wooden ladder, she said. The expanded commercial kitchen at the restaurant (the kitchen at Naked Pig is impossibly tiny) will allow them to increase production of certain preserves for sale, with the rest reserved for the restaurants.
“Our intention is to continue providing Sonoma County and all it’s visitors with pure food—handmade, small batch and unique,” said Martinez.