Choosing 50 of Sonoma County’s top dishes is a monumental task and one that confirms we are spoiled for choice when it comes to delicious things to eat.
From dishes designed for big nights out and dressing up, to ones suitable for casual hangs and just chowing down, these selections offer a snapshot of a fraction of the great food in Sonoma County right now. More than a definitive list, consider this a road map for a journey of discovery to find 50 favorites of your own.
Classic for a Reason
A classic dish endures. It earns its place by delivering every single time. No reinvention, no trendy flourishes, just the quiet confidence of something that knows exactly what it is and doesn’t need to prove a thing.
Fish & Chips, Goose & Fern
Skip the trip to the coast, because you won’t find a better version of this Brit classic anywhere but Santa Rosa. It’s a perennial on our “best of” lists thanks to its generous portion of beer-battered rock cod, hand cut fries, and zippy tartar sauce. A pint of Guinness and a bottle of malt vinegar are the only two things that can make it any better. 116 Fifth St., Santa Rosa. 707-843-4235, thegooseandfern.com
Duck Confit, Augie’s French
An empty, spinning dish may be all that’s left just minutes after this dish arrives at the table. Chef Mark Stark and his team know how to make duck legs sexy, with a crisp skin and soft, juicy meat that only low-and-slow confit cooking can produce. But that’s just the warmup. Underneath are saucy fondant potatoes glazed with garlic butter, caramelized onions, figs, and more butter. So naughty, but so nice. 535 Fourth St., Santa Rosa. 707-531-4400, augiesfrench.com
Burger Harn, Lunch Box
What began as a humble pop-up has become a smashburger destination in Sebastopol. The tiny café is barely big enough to contain the giant flavors coming out of Derek and Megan Harn’s kitchen, but somehow they manage. Their namesake Burger Harn is the burger they searched for in Sonoma County, but couldn’t find. With a juicy patty, classic Thousand Island-style sauce, shredded iceberg lettuce, American cheddar, and a dill pickle, this burger gets everything right. 128 N. Main St., Sebastopol. lunchboxsonomacounty.com
Hamachi Collar, Street Social
Chef Jevon Martin’s ever-changing menu is a celebration of season and place, making it hard to pin down a single standout—except the hamachi collar, a fixture with a well-earned place of honor. Typically grilled and layered with ingredients like black garlic and miso, it arrives with lettuce and shiso leaves for building bite-sized wraps that deliver big flavor. Find this hidden gem tucked inside the Lan Mart building. 29F Petaluma Blvd. N., Petaluma. 707-774-6185, streetsocial.social
Crab Sandwich, Spud Point Crab Co.
You’ll grumble at the ever-present line and swear that the toasted French roll stuffed with 1/4 pound of Dungeness crab is overrated as you circle for parking. But sweet chunks of crab, pulled fresh from the docks, served on a bun adorned simply with swipes of creamy Louie sauce and devoured as the bay breeze caresses your face will flip the script every time. Go during crab season for the ultimate experience. 1910 Westshore Road, Bodega Bay. 707-875-9472, spudpointcrabco.com
Bolognese, Portico
A Bolognese sauce is just “sauce” in Bologna, where owner Paolo Pedrinazzi grew up and where tomatoes aren’t the star of the show. Instead, thick strands of homemade pasta hold onto a ragu of diced carrots and green pepper, with ground beef and pork taking center stage and strained tomatoes in the background. As authentic and good as it gets outside of Italy. 110 N. Main St., Sebastopol. 707-888-9136, porticosocialfood.com
Boeuf Bourguignon, Healdsburg Bar & Grill
HBG is Healdsburg’s neighborhood bar, where buckets of fried chicken, burgers, and beer are a standing order for regulars. With a recent menu refresh by Charlie Palmer, boeuf bourguignon has sashayed its way into the pub lineup. Palmer, who once cooked this French staple with Julia Child, leans into her classic version, with tender beef, pearl onions, potatoes, and carrots anchored in a savory sauce that calls for a portion of crusty bread. Seasons be damned, this is a dish we could eat all year. 245 Healdsburg Ave., Healdsburg. 707-433-3333, healdsburgbarandgrill.com
Pork Chop, Cafe La Haye
Since opening in the late 1990s, Cafe La Haye’s quiet refusal to reinvent itself has served it well. The pork chop has remained on the menu for nearly three decades—because it’s just that good. A perfect cross-hatch of grill marks on the frenched chop, a moist interior, and bouncy gnocchi and mushrooms are the perfect sidekicks. What truly sets it apart is the sweet-tart mustard vinaigrette, a long-coveted recipe locals have been trying to crack for years. 140 E. Napa St., Sonoma. 707-935-5994, cafelahaye.com
Chef’s Choice: Paella at Bravas Bar de Tapas, Healdsburg
Charlie Palmer, Charlie Palmer Collective & Appellation
With high-end restaurants in New York and Sonoma—plus his new Appellation hotel and restaurant—chef Charlie Palmer rarely sits still. When he does, the longtime Healdsburg resident heads for a giant pan of paella, the classic Spanish rice dish Bravas Bar de Tapas has made its calling card, including a live-fire version on Friday and Saturday nights. 420 Center St., Healdsburg. 707-433-7700, barbravas.com
Daily Bread
Give us this day our daily carbs. At its simplest, bread is just flour, yeast, and water—but in the right hands, that humble starter becomes something essential: a desert-island must-have (with unsalted butter, please), the backbone of any great sandwich, and what you reach for to mop up every last drop on the plate.
Toast, Quail & Condor
Does a good slice of toast ever really go out of style? Not when it’s a thick slab of sourdough smothered with butter, cinnamon, and sprinkle of tonka bean, a fragrant spice with notes of vanilla and clove. This morning fast-breaker is part of the menu at Melissa and Sean McGaughey’s new retail bakery and café, where bread isn’t just a passion, it’s a lifestyle. 44 Mill St., Unit J, Healdsburg. 707-473-8254, quailandcondor.com
Fresh Focaccia, Pastasciutta
An oil-stained paper bag is the hallmark of focaccia perfection, and Italian baker Sonja Bugica wouldn’t have it any other way. Inside her tightly packed Italian bodega, stacks of fresh focaccia are topped with caramelized onions or tomato sauce, but the rosemary and salt version is the ideal—blistered, airy, and slicked with just enough olive oil to leave its mark. 21023 Geyserville Ave., Geyserville. instagram.com/pastasciutta707
Sunday Scones, Nightingale Breads
Early birds get the scones on Sunday mornings, the one day a week they’re made in the bakery’s wood-fired oven. It’s worth setting your alarm, because most are already spoken for by regulars who know pre-ordering is key for best choice of their sweet and savory flavors. Sleep in and it’s crumb city for you. 6665 Front St., Forestville. 707-887-8887, nightingalebreads.com
Baguette, Sarmentine
Santa Rosa’s French expat community bring their appetites for proper patisserie and bread—lucky for us. Alexandra Zandvliet’s pandemic-era startup has grown into three Sonoma county bakeries where crackly-crusted baguettes routinely sell out before noon. You’ll likely tear into one before you hit the freeway, so buy two. 52 Mission Circle, Suite 112, Santa Rosa; 840 Petaluma Blvd. N., Petaluma; 6760 McKinley St., Suite 150, Sebastopol. sarmentine.com
Parker House Rolls, Bijou
The aroma of a yeasty Parker House roll should announce itself well before the bread hits the table. The soul of this dinner table staple is its mile-high rise, and at Bijou, they practically levitate, tethered only by tiny flakes of sea salt. It’s a fleeting magic—soft, airy, gone in a breath—that speaks to chef Stéphane Saint Louis’ easy fluency across cuisines. 190 Kentucky St., Petaluma. 707-753-9155, restaurantbijou.com
Cheese Fougasse, Goguette
Lines form early at this family-run bakery, where proprietor Najine Shariat is often out front in her baker’s cap, greeting customers and handing out samples of the day’s bake. On Wednesdays only, that includes fougasse au fromage, an oblong loaf with Gruyere and herbes de Provence. Three slashes down the center open as it bakes, creating its signature look and a crust that begs to be torn apart and shared. Pre-order to make sure you don’t leave empty-handed. 59 Montgomery Drive, Santa Rosa. goguettebread.com
Chef’s Choice: Pizza at L’Oro di Napoli
Michelle Wood of Jimtown and Then Sum
Most days, Wood has her hands—and steamers—full with her handmade dim sum, but on her days off, she heads for the truest Neapolitan pies around. Each pizza is hand-stretched and bakes in just 90 seconds. That pillowy halo around the edge called the cornicione holds in the restrained toppings: Tomato sauce, cheese, olive oil, basil, but really, the key to this pizza is in the dough. 208 Petaluma Blvd. N., Petaluma. 707-981-7175; 629 Fourth St., Santa Rosa. 707-541-6394, lorodinapolica.com
Perfect Bite
It’s not a snack, and it’s not a meal—it’s that one perfect bite that makes your eyes roll back and forget everything else for a few moments. Usually indulgent and always comforting, it’s the menu item you know you shouldn’t order, but always do anyway.
Saganaki Flambé, Kalimera
Salty Halloumi cheese is spectacular just simply grilled, but when it’s drenched in booze and lit on fire with a blast of heat that threatens eyebrows, it’s even better. Kalimera, in downtown Santa Rosa’s Brickyard Center, has a menu full of Greek drama but the saganaki—Cyprus cheese covered with honey, raisins, apricots, and brandy—is a scene stealer when it gets a tableside flambé. Opa! 458 B St., Santa Rosa. 707-308-4928, kalimerabarandgrill.com
Chicken Tenders, Lo & Behold
Chef Sean Kelley’s “Almost Famous Chicken Tendies” are ready for their close-up. The chef-y version of this kid food classic, they’re the juiciest strips of crunchy, salty fried chicken ever. Dipped in homemade ranch with a side of pickles, they’re worthy of a standing ovation. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Caviar and Onion Dip, The Madrona
A little bit lawn party, a little bit frat party, this luxurious high-low dip makes the perfect cocktail bite on the tented patio of one of Healdsburg’s best kept secrets. Go for brunch, and wander through the garden, or a quick pre-dinner nosh at Hannah’s bar. 1001 Westside Road, Healdsburg. 707-395-6700, themadronahotel.com
Fish Tacos, El Molino Central
Hand-ground masa and loving hands pressing fresh tortillas one by one are the key to El Molino’s cult-like following. But those in the know head straight for the puffy, beer-battered fish tacos with light breading, spicy arbol chile salsa, and lime crema to cool things down. Your future self will thank you for grabbing some tortillas and tamales for later. 11 Central Ave., Sonoma. 707-939-1010, elmolinocentral.com
Little Baskets, Sea Thai Bistro
Though it reads a little plain on the menu, this cheeky appetizer for the table is made with a nest of flash-fried egg noodles, shredded carrot, crescents of crisp cucumber, cherry tomatoes, onion, cashew, and sweet chili vinaigrette wrapped in lettuce cups. Part salad, part hors d’oeuvres, it’s all about the holy Thai trinity of flavors: Sweet, sour, and savory. 2350 Midway Drive, Santa Rosa. 707-528-8333, seathaibistrobar.com
Martini Prawns, Osake
Did chef Gary Chu invent these devilishly crisp shrimp awash in a creamy sweet-spicy sauce? No one really knows, but Sonoma County is happy to give him full credit. Once a fixture of his now-shuttered eponymous Chinese restaurant, they’ve found a new home at Osake. Served in a martini glass with a tangle of shaved carrot, these prawns put cocktail shrimp to shame. 2446 Patio Court, Santa Rosa. 707-542-8282, osake-sushi.com
Mozzarella Sticks, Buck’s Place
It’s not often someone insists you try the mozzarella sticks at a restaurant, but this is one of those times. The brains behind the county’s best Nashville fried chicken (Lou’s Luncheonette) have created gooey batons of pure delight—a crisp, Parmesan-dusted batter outside and soft mozzarella inside. Grab your phone to capture the ultimate cheese pull. 401 Grove St., Sonoma. 707-231-1245, bucks-place.com
Dadinho de Tapioca, Dawn Ranch
The $155 “All That” tasting menu from Guerneville’s Lodge at Dawn Ranch is one of the most under-the-radar deals for top-tier dining. Co-executive chefs Ignacio Zuzulich and Juliana Thorpe have created a menu that draws heavily on their South American roots. Dadinho de Tapioca, a favorite Brazilian snack, is one of several first bites on the tasting menu. The exterior crunch gives way to a melty, cheesy middle. Fortunately, dadinhos are also available at the lodge lounge if you’re just stopping by for a nibble. 16467 Highway 116, Guerneville. 707-869-0656, dawnranch.com/dine
Chef’s Choice: Hand Rolls at Geyserville Gun Club
Liza Hinman of The Spinster Sisters
If a dive bar had an interior designer and a professional chef, you’d have the Geyserville Gun Club. The flip side to chef Dino Bugica’s Diavola, the GGC, as it’s called, is an after-hours favorite of chefs like Hinman, who are ready for some hearty grub when the apron comes off. Hinman, who worked with Bugica at the legendary Santi, clocks the hand rolls filled with spicy scallops, sliced amberjack, salmon belly, or unagi as a best bite. 21025 Geyserville Ave., Geyserville, 707-814-0036, geyservillegunclub.com
Shareables
There are two types of people in the world: those who hover over their plates ready to swat away anyone too close, and those who prefer to exchange bites exploring everything and claiming nothing. These dishes were made for sharing, so expect a rogue fork to pop onto your plate at any moment.
Oktoberfest Platter, Tisza Bistro
Torn between chef Krisztian Karkus’ crispy schnitzel and housemade sausage? Skip the decision and get both. Lean all the way in with a German smorgasbord that reads like an Oktoberfest greatest hits: Fried veal schnitzel, bratwurst, three kinds of sausage, a duck leg, potato dumplings, sauerkraut, red cabbage, spätzle with mushroom sauce, cucumber salad, and lingonberry jam. Just keep the yodeling of joy to a minimum. 165 Healdsburg Ave., Healdsburg. 707-291-5193, tiszabistro.com
Magic Nachos, Gio y Los Magos
These aren’t just nachos, they’re magical nachos. Find the truck at Mitote Food Park with the unhinged wizard zapping a torta with lightning and presto, you’ve found Gio y Los Magos. Their take on the happy hour classic is a foil-covered plate piled high with tortilla chips, a daring amount of cheese, guacamole, sour cream, carnitas, diced onions, and cilantro. What’s magic about that? They’ll disappear before your eyes. 100 Sebastopol Road, Santa Rosa. instagram.com/gioylosmagos
Dino Ribs, A&M BBQ
They may not be sourced from a brontosaurus, but these jumbo beef ribs look positively Flintstonian. Most days, you’ll find pitmaster Kris Austin at the outdoor smoker, tending Texas-style brisket, chicken, and sausages. On Saturdays and Sundays only, though, Dino Ribs take top billing. Fall-off-the-bone tender, caramelized outside and juicy within, they’re worth the line. Don’t skip the sides: candied yams, collard greens, and baked beans are all made in-house. 495 S. Main St., Sebastopol. 707-888-1315, ambbqllc.com
Tableside Steak Tartare, Brigitte Bistro
If you’ve ever wanted a whole restaurant to turn and stare, here’s your moment. A rolling cart, wheeled tableside, is stocked with everything needed to build a perfect tartare. With a bit of theater, raw quail egg, Dijon mustard, and olive oil are whisked into an emulsion, then finely chopped flank steak, cornichons, capers, and Worcestershire get their moment. Voilà, tartare. Served with potato chips and a healthy dose of fun, it’s equal parts show and starter. 841 Petaluma Blvd. N., Petaluma. 707-981-8381, brigittebistropetaluma.com
Chicken Parmesan, Catelli’s
Juicy, breaded chicken with a pool of sassy tomato sauce and melted burrata on a bed of smoky, buttery polenta is the very definition of comfort food. Served bubbling hot in a cast-iron skillet, this is the pinnacle of chicken Parm. If you’re still not convinced, the Catellis’ generations-long history of feeding Sonoma County like family is a pretty good sign you’re in the right place. 21047 Geyserville Ave., Geyserville. 707-857-3471, mycatellis.com
Onion Gratinée, Bistro Lagniappe
There are a handful of dishes that will make you weak in the knees and linger in your taste memory, and this is one of them. Layers of sweet onions are caramelized in butter for hours, then bathed in Parmesan broth, blanketed with white cheddar and Gruyère, and baked in a wood-fired oven. Foamed bechamel and a dusting of black pepper finish the whole glorious thing. It looks simple, but behind that quiet beauty are hours of labor. 330 Healdsburg Ave., Healdsburg. 707-473-8181, lagniappehealdsburg.com
Mush-A-Roni, PizzaLeah
You don’t go to PizzaLeah just for the pizza—you go for Leah. With the trophies and titles to back it up, she’s one of the world’s top pizza pros. She makes a limited number of her award-winning square pan pies each day and the one with mushrooms, pepperoni, and shaved Parmesan is a fan favorite, but when they’re gone—they’re gone. If that’s the case, console yourself with Old Grey Beard, a spicy, saucy round pie with fontina, mozzarella, Italian sausage, Calabrian peppers, hot honey, and orange zest. It’s hard to go wrong. 9240 Old Redwood Highway, Suite 116, Windsor. 707-620-0551, pizzaleah.com
Vegetarian Combo, Abyssinia
A manhole-sized platter of tangy injera, an Ethiopian flatbread, topped with spicy berbere lentils, split peas fragrant with garlic and ginger, tomato-simmered collard greens, and mashed chickpeas are a reminder of how deeply flavorful and remarkably rewarding plant-based eating can be. The vegetarian combo is a great way to dive into this rip-and-dip cuisine, built for scooping, sharing, and using your hands. Order an extra side of injera made with gluten-free teff flour just in case. 913 Fourth St., Santa Rosa. 707-568-6455, my-abyssinia.com
Chef’s choice: Duck wings at Wit & Wisdom
Ari Weiswasser of Stella and Glen Ellen Star
The owner of Glen Ellen Star, Kenwood’s Stella, and Smash, the new smashburger spot in Sonoma, has plenty on his plate these days. But when it’s time to chill with some friends and family, Wit & Wisdom’s sticky orange, Grand Marnier-glazed duck “wings” are his top pick for passing around the table. Extra napkins required. 1325 Broadway, Sonoma. 707-931-3405, witandwisdomsonoma.com
Spice Is Right
The Spice Route was the original global trade network and we’re all richer for it. Freshly ground, bloomed in oil, or toasted over fire, spices build flavor in vibrant layers shaping dishes from all over the world, and there’s plenty here to savor.
Quesabirria, Jalapeño Grill
You always remember your first time—a gas station, a taco truck, and a cup of consommé. Jalapeño Grill’s golden, cheese-laced, meat-filled quesabirria tacos set the standard against which all others are measured and so good it earned them a brick-and-mortar location. Dally with others, but you’ll always come back for the crisp, drippy, gloriously messy tacos that beg for one more dunk in the chile-infused broth that’s good enough to sip on its own. 1630 Sebastopol Road, Santa Rosa. Trucks are at 1720 Piner Road and 921 Sebastopol Road, Santa Rosa. instagram.com/jalapenomexicangrills
Shakshuka, Pearl
Chef Brian Leitner whirls around his tiny Petaluma kitchen with intense precision, keeping the wood-fired stove stoked for his lineup of savory Levantine and North African dishes, from lamb meatball tagines to the restaurant’s showstopping shakshuka. It remains one the most popular picks for good reason: a vivid tomato stew filled with chickpeas, fresh fava, baked eggs, and grilled sheep’s-milk cheese. Add the warm pita for optimal sopping. 500 First St., Petaluma. 707-559-5187, pearlpetaluma.com
Pollo al Horno, El Coqui
You don’t have to be from Puerto Rico for this grandma-style chicken and rice dish to make you homesick. Comfort transcends culture, and these sofrito-infused chicken thighs with seasoned yellow rice, sweet plantains, red beans, and a few shakes of vinegary pique de piña are soul-satisfying. It’s the restaurant’s signature dish for a reason. 400 Mendocino Ave., Santa Rosa. 707-542-8868, elcoqui2eat.com
Beef Combination Pho, VN Flavor
Cambodian-born Sovandy Kien and her husband, Nouly Chhem, have built their lives around food. In their tiny Rohnert Park kitchen, Chhem tends the fire, fanning coals for barbecued ribs while keeping a close eye on a pot of beef bone broth that simmers for hours. The result is a clear, richly flavored stock, fragrant with warm spices. Poured over rice noodles, flank steak, brisket, meatballs, and tripe, it’s deeply satisfying for both stomach and soul. 90 Raley’s Towne Center, Rohnert Park. 707-843-7585, vnflavorvietnamese.com
Turmeric Chicken Wrap, Spread Kitchen
Levantine street food turns into a full-blown obsession at chef Cristina Topham’s cozy Mediterranean kitchen tucked into a Boyes Hot Springs neighborhood. Her grilled turmeric chicken, rubbed with warm shawarma spices, is swaddled in a garlicky sauce called toum (order extra), layered with pickled vegetables, mint, parsley, and cabbage on griddled lavash. Get it “local style” with hummus and harissa for an extra hit of flavor. Go with friends and add za’atar fries, saffron rice, and a dip platter, then settle into the tucked-away patio that feels a world away from Wine Country. 18375 Highway 12, Sonoma. 707-721-1256, spreadkitchensonoma.com
Crispy Rice, Valley Bar & Bottle
With crisp, browned edges and a soft interior, crispy rice is one of the happiest kitchen accidents to ever happen to inattentive cooks. Valley Bar & Bottle has made it an evergreen item on their menu, with a gentle pour of scallion and ginger sauce, sliced green onions, and a twist of cracked black pepper. It’s more side dish than entrée and the ideal partner for their charred miso cabbage or braised greens. 487 First St. W., Sonoma. 707-934-8403, valleybarandbottle.com
Khao Soi, Khaosoi Thai Zen
Time is the key ingredient in this deeply aromatic Northern Thai curry soup. A stock simmered for hours is infused with mild yellow curry, coconut milk, then ladled over rich egg noodles piled high with pickled mustard greens, lime, and fried onion. Pork spareribs or chicken are the obvious choice for this hard-to-find regional favorite. 1169 Yulupa Ave., Santa Rosa. 707-843-7682, khaosoithaizensantarosa.com
Kashke Bademjan, Viva Mexicana
In a taqueria plot twist, the Iranian-born owner of Sebastopol’s Viva Mexicana flips from burritos to bademjan every night at 5 p.m. when you can feast on the Persian dishes that shaped Sima Mohamadian’s life long before she began rolling burritos in Sonoma County. Kashke bademjan is a cousin to baba ghanoush, but includes caramelized onion, garlic herbs, and kashk (whey). The sweet and savory appetizer tends to disappear faster than a flying carpet. 841 Gravenstein Highway S., Sebastopol. 707-823-5555, vivamexicana.com
Chef’s choice: Lamb Vindaloo at Bollywood Kitchen
Jason Pringle of Juju’s
After leaving his longtime gig at the tony Montage resort, chef Jason Pringle has struck out on his own with a Moroccan-French inspired pop-up in a borrowed space at Acorn Café in Healdsburg. Cooking dishes inspired by his grandmother’s recipes, the flavors of North Africa and the Levant shine. That passion for flavor translates to his off-duty must-have of lamb vindaloo in a hot and sour sauce featured at Healdsburg’s Bollywood Kitchen restaurant, another dish packed with spice and heat. 1047 Vine St., Healdsburg. 707-395-0023, bollywoodkitchenca.com
Sweet Finish
It always seems a shame to wait until after a meal to get a sweet treat—especially when you’re already full by the time the dessert menu comes around. These are the sugary delights that are the perfect reason to eat dessert first.
Raspberry White Chocolate Tart, Fleur Sauvage
It almost hurts to take the first bite of this oversized, raspberry-shaped beauty that gives the illusion of a plump berry fresh off the vine. But curiosity wins. Inside is a cloud of raspberry mousse with a bright pop of jelly at the center, perched on a white chocolate-filled tart. Pastry chef Robert Nieto, one of the world’s top chocolate and dessert talents, leans into the whimsy with two other versions—a cocoa pod filled with chocolate mousse and a faux mango layered with passion fruit and mango mousse. 370 Windsor River Road, Windsor. 707-892-2162, fleursauvagechocolates.com
Soft Serve, Valley Ford Creamery
Move over fro-yo, there’s a new cone in town. Valley Ford Creamery uses milk from its own Jersey cows for a gelato-smooth vanilla and chocolate soft serve worth a special trip to their café and cheese-aging facility. The herd’s high-fat milk gives this frozen treat a velvety texture that’s undeniably lickable. Grab a hunk of Estero Gold Reserve while you’re there because a sweet treat always needs a salty chaser. 14390 Valley Ford Road, Valley Ford. 707-875-7073, valleyfordcheese.com
Tres Leches Cake, Little Saint
It takes an ambitious pastry chef to make the traditional Mexican three milks cake without any dairy, but Dominick Miller-Luna has taken on the challenge, using coconut, soy, and oat milks to create a light, summery cake with a hint of lavender that’s entirely plant-based and gluten-free. There’s plenty of technique involved in mimicking heavy cream frosting with lentils, but Miller-Luna doesn’t let something like a lack of dairy slow him down a bit. 25 North St., Healdsburg. 707-433-8207, littlesainthealdsburg.com
It’s Not a Snickers Bar, Valette
As a kid, chef Dustin Valette’s dad was a sucker for frozen Snickers bars—the kind that could crack a tooth, he’s quick to point out. As an ode to pops, Valette and his brother Aaron created a pinkies-up riff on the milk chocolate, caramel, and nuts classic, layering in burnt caramel, sea salt, cocoa nib tuile, and peanut “snow.” The name is a tongue-in-cheek nod to possible trademark trouble, but a decade later, it’s still very much on the menu, to fans’ relief. 344 Center St., Healdsburg. 707-473-0946, valettehealdsburg.com
Gâteau Parisien, Patisserie Angelica
If you’re a fan of macarons, you’ll immediately be drawn to this naturally gluten-free upgrade. Instead of white flour, Gergana Karabelov uses almond flour to stack alternating layers of chewy macaron and praline buttercream. It’s decadent, with restrained sweetness, so the petite cake for one won’t tip into sugar overload—though you might side-eye anyone who asks for a bite. There’s a good reason it took top honors at the Sonoma County Harvest Fair. 6821 Laguna Park Way, Sebastopol. 707-827-7998, patisserieangelica.com
Strawberry Cups, Urban Deli
The Dubai chocolate trend might be yesterday’s news, but crackly knafeh and ripe strawberries smothered in chocolate and pistachio cream never go out of style. This version, served in a plastic cup (for easy travel), is messy and sticky in the best way possible. 151 Petaluma Blvd. S., Suite 109, Petaluma. 707-658-2183, eaturbandeli.com
Chef’s choice: Chocolate Croissant from Quail & Condor
Ryan Seal of The Sea Ranch Lodge
The new chef at Sonoma coast’s windswept Sea Ranch Lodge, Ryan Seal, spent his last few years working at the Greenwood Restaurant in Elk and family farm in Middletown. When he’s craving something sweet, Seal heads to Healdsburg for the shatteringly crisp chocolate scroll croissant with rich, dark chocolate batons from Dandelion Chocolate Factory. Mais oui! 44 Mill St., Unit J, Healdsburg. quailandcondor.com