This renovated farmhouse in Alexander Valley, on the Healdsburg-Geyserville border, is currently listed for $3,650,000. (Jan Pechbrenner / Liftec Media)
A renovated farmhouse on the Healdsburg-Geyserville borderin Alexander Valley is currently listed for $3,650,000. The three-bedroom, three-bathroom dwelling has a saltwater pool and its own Cabernet vineyard, covering a checklist of Wine Country home must-haves.
East Coast transplants Cheryl and Steven Foland purchased the home in 2018 and moved in full time when their San Francisco and Marin-based jobs went remote during the COVID-19 pandemic.
“We found ourselves so enamored with more space, a slower pace and an amazing sense of community,” said Cheryl.
The couple built a cedar farm fence for enclosure and curb appeal, as well as to corral their two Rhodesian ridgebacks, who, Cheryl said, “spend their day romping among vines.”
The Folands sell grapes from the property’s 15 rows of Cabernet vines to local wineries. A vineyard manager and a small crew run the harvest, but the couple joins in to help.
In the expansive outdoor space, the homeowners added landscaping and a saltwater pool — offering new ways to experience the vastness of vineyards and the surround of rolling hills.
The wraparound porch is lined by hydrangeas — planted to recall Cheryl’s time living in Westport, Connecticut, where the flower abounds. “Every year, the blooms multiply like mad,” she said of her Geyserville plants.
Self-described “major foodies,” the couple enjoys time cooking and entertaining in the kitchen, which has a Wolf Range and a glass-enclosed wine wall from which to pluck the day’s pairing. An outdoor barbecue area takes the eating adventure right next to the grapes.
The home also offers plenty of opportunities for the hardworking couple to wind down. The wraparound porch is a great place to watch the sun dip behind the vines. An open-concept living room, with a stone-faced electric fireplace, offers sunset gazing via wall-to-wall sliding glass doors. The main bathroom’s soaking tub has a window that creates another prized spot to savor the setting.
Melisa Hall, right, and Sonia Quintero enjoy a glass of wine at Wolves Lovers + Thieves in Glen Ellen on Friday, March 13, 2026. (Christopher Chung/The Press Democrat)
When Lindsey Blanchard and Ryan Kuhlmann met as aspiring lawyers in Minneapolis, they probably never imagined they would end up moving to a small town in California and starting a winery together. Now they have two wineries. Their newest venture in downtown Glen Ellen, Wolves Lovers + Thieves, is a celebration of sparkling wines made from unexpected grape varieties using three different production methods.
The story
Native Midwesterners Blanchard and Kuhlmann met during law school, and they might still be practicing lawyers today if it hadn’t been for a teaching job that brought them out to Sacramento. Living in California, the couple’s shared enthusiasm for wine soon deepened into something more serious.
Recognizing they had a lot to learn, they headed to Sonoma County and connected with winemaker Robert Rex at Deerfield Ranch in Kenwood. Renting space and equipment at the incubator winery, the couple found a mentor in Rex.
Wolves Lovers + Thieves owners Lindsey Blanchard and Ryan Kuhlmann at their tasting room in Glen Ellen on Friday, March 13, 2026. (Christopher Chung/The Press Democrat)
The married duo launched their first winery — the cheekily named Wine Snob* — in 2021. A year later, they made an experimental sparkling wine that led to their second venture: Wolves Lovers + Thieves. Opened in December 2025, the Glen Ellen tasting room showcases bubbles made using three traditional methods: ancestral, méthode champenoise and Charmat.
Blanchard and Kuhlmann make about 600 cases of sparkling wine each year.
The vibe
Wolves Lovers + Thieves sits on Arnold Drive in downtown Glen Ellen, across the street from Poppy and just around the corner from Wine Snob*. Though the brands could have shared a space, the founders wanted their distinctive sparkling wines to have their own venue and identity.
Melisa Hall, right, and Sonia Quintero enjoy a glass of wine at Wolves Lovers + Thieves in Glen Ellen on Friday, March 13, 2026. (Christopher Chung/The Press Democrat)Art by Maria de Los Angeles, used for wine bottle labels, hangs on the wall at Wolves Lovers + Thieves in Glen Ellen on Friday, March 13, 2026. (Christopher Chung/The Press Democrat)
The “Wolves” tasting room has a stylish yet industrial look, with concrete floors, a steel bar and a mix of sofa and bistro table seating. A sliding glass door separates the room from the adjoining Garden Court Café. Vibrant watercolor paintings by Mexican-born local artist Maria de Los Angeles — the same images used for the Wolves Lovers + Thieves labels — adorn the walls.
On the palate
Self-described “type A” personalities, Kuhlmann and Blanchard are hands-on in the vineyard and low-intervention in the cellar. Though they’re not fans of the term “natural wine,” they try to use as little manipulation as possible when making their sparklers. The resulting wines share a bright purity, devoid of flaws or funk.
It’s bubbles only at Wolves Lovers + Thieves, but there’s a lot of variety to explore within that realm. Among the winery’s four sparklers, two are made using the Champagne method, one is a pétillant-natural made with the ancestral method and one represents the Charmat technique. Each production method expresses itself differently in the glass, and learning about the nuances is what makes a visit to this tasting room so interesting and fun.
Bottles of Wolves Lovers + Thieves Masquerade, featuring the art of Maria de Los Angeles, in Glen Ellen on Friday, March 13, 2026. (Christopher Chung/The Press Democrat)
The 2024 Raised by Wolves Sonoma Valley Pinot Noir ($36) is a lively pet-nat that’s rosy in color with a touch of cloudiness from the spent yeast left inside the bottle. It shows fresh berry flavors and an appealing citrus accent. You don’t encounter many sparkling Gewürztraminers in these parts, let alone examples made in the super-dry “brut nature” style, so don’t miss the 2022 Jealousy from Potter Valley ($72). It’s bright and floral with notes of ginger. The 2025 Incognito from Russian River ($54) is a sophisticated, intensely fruity Charmat sparkler made from Pinot Meunier — a grape normally relegated to blending status.
Tastings cost $35 per person.
Beyond the bottle
At Jack London State Historic Park in Glen Ellen. (Jack London State Historic Park)
I love any excuse to wander the beautiful Jack London State Historic Park in Glen Ellen, and there’s a compelling one coming up on April 19. The park is hosting artist Maria de Los Angeles, creator of the Wolves Lovers + Thieves wine labels, for a nature-inspired watercolor painting workshop. The full-day, immersive event ($250) includes refreshments. If birding is more your speed, join the Birds and Words walk at Jack London with guide and author Rebecca Lawton on April 12 ($20).
Wolves Lovers + Thieves, 13647 Arnold Drive, Unit 2, Glen Ellen. Open noon to 5 p.m. Wednesday through Sunday. Walk-ins welcome, but reservations are recommended. 707-337-9523, wolvesloversthieves.com
Putting cheese on bread is no novel concept — people have been uniting the two ingredients as far back as ancient Rome. The method of combining them, however, is another story. One of our favorite ways is the grilled cheese sandwich.
One of the first iterations of a grilled cheese came from, you guessed it, France. The French croque monsieur, a griddled ham and cheese sandwich, came about in the early 1900s. It wasn’t until a few decades later that the grilled cheese sandwich made a proper appearance in the United States.
Otto Frederick Rohwedder invented the first automatic bread-slicing machine in Iowa in 1928, making the distribution of bread easier and more affordable. During the depression and World War II, Americans in search of cheap, filling meals looked to sliced bread and processed cheese from J.L. Kraft & Bros. Company (later known as Kraft Foods), which had opened its first U.S. plant in 1914. The cheese dream, an open-faced version of the grilled cheese sandwich, became popular during this time.
By 1949, Kraft Foods introduced its individually wrapped Kraft Singles, which American supermarkets began stocking in 1965. It was around this time that people began making closed, toasted cheese sandwiches and the term “grilled cheese” finally made an appearance in print.
A simple yet tasty grilled cheese sandwich is the ultimate kid-friendly meal, but adults shouldn’t have to miss out on all the gooey, cheesy deliciousness. Sonoma County restaurateurs are serving elevated versions of the tried-and-true classic. Here are a few to try on National Grilled Cheese Sandwich Day (April 12) or any day of the year.
Grilled cheese with birria on Texas Toast is a menu option at Galvan’s Eatery in Santa Rosa. (Heather Irwin / Sonoma Magazine)
Galvan’s Eatery & Beer Garden, Birria Grilled Cheese: Griddled Texas toast piled with melted cheese and stuffed with tender birria. Find the new brick-and-mortar restaurant in Cotati, plus the food truck continues to pop up around Sonoma County. 500 E. Cotati Ave., Cotati, 707-664-5987, instagram.com/galvanseatery
KC’s American Kitchen, Ultimate Grilled Cheese: Cheddar and jack cheeses spill over between Parmesan sourdough bread. Add tomato for $1, avocado for $2.50 and bacon or ham for $4.25. For when you’re feeling hungry and nostalgic. 9501 Duvander Lane, Windsor, 707-838-7800, kcsamericankitchen.com
Nimble & Finn’s, Pear and Cambozola Grilled Cheese: Cambozola, kalamata olive and caper tapenade, caramelized onion and pear jam on sourdough, served with housemade pickles. Who knew an ice cream shop could offer such gourmet grilled cheeses? (At the Santa Rosa location only.) 123 Fourth St., Santa Rosa, 707-666-9590, nimbleandfinns.com
Betty’s Fish & Chips, Grilled Crab & Jack Cheese: Dungeness crab and Jack cheese on sourdough bread, served with choice of chips or coleslaw. Order with a side of New England Clam Chowder for a truly comforting East Coast lunch. 4046 Sonoma Highway, Santa Rosa, 707-539-0899, bettysfishandchips.com
Cozy Plum Bistro, Grilled Gouda: Vegan Gouda, tomato and choice of pesto or caramelized onions on herb focaccia. Served with side house salad. Add avocado or sub gluten-free bread for $3. The premier grilled cheese for vegans. 6970 McKinley St., Sebastopol, 707-823-3333, cozyplum.com
Wild Goat Bistro, Adult Grilled Cheese: Comté and Gruyere cheeses, bacon, caramelized shallots and Victor’s secret spread on rustic country bread. Served with side salad or soup. Substitute with Mama Mel’s gluten-free bread for $2 and vegan cheese for $3. What’s more adult than fancy cheeses mixed with caramelized onions enjoyed on the riverfront? 6 Petaluma Blvd. N., Suite A5, Petaluma, 707-658-1156, wildgoatbistro.com
Sax’s Joint, The Joint Grill: Generous amounts of cheddar, cream cheese and bacon on sourdough. Served with choice of fries, coleslaw, potato salad, mac salad or mac and cheese. Of the handful of grilled cheeses on the menu, this one receives the most praise, as the cream cheese adds a special tangy creaminess to the sandwich. 317 Petaluma Blvd. S., Petaluma, 707-559-3021, saxsjoint.com
The Girl & The Fig, Grilled Cheese Sandwich: Vella Cheese Company cheddar with tomato confit on sourdough. Served with house chips. Simple but oh so satisfying. 110 W. Spain St., Sonoma, 707-938-3634, thegirlandthefig.com
Grilled cheese sandwich from Sunflower Caffe in Sonoma. (Sunflower Caffe)
Sunflower Caffe, Sunflower Grilled Cheese: Fontina, aged cheddar and Vella dry jack butter on sourdough. Served with salad dressed in a French vinaigrette. Enjoy alongside the cream of tomato soup. 421 First St. W., Sonoma, 707-996-6645, sonomasunflower.com
Sonoma’s Best, BaconGrilled Cheese: Havarti, Gruyere, arugula, smoked bacon and apple spread on choice of bread. Best enjoyed with a local wine out back in the garden. 1190 E. Napa St., Sonoma, 707-996-7600, sonomas-best.com
HopMonk Tavern, Grilled Cheese: A heaping helping of cheddar, provolone, Gruyere, Parmesan, smoked gouda and garlic on French bread. Add ham for $3. (Only at Sonoma location.) HopMonk Sonoma, 691 Broadway, Sonoma, 707-935-9100, hopmonk.com
Lunch Box, Kimchi Grilled Cheese: A three-cheese blend with aioli and housemade kimchi on Red Bird sourdough pullman. Sub gluten-free bread for $2. All sandwiches are served with kettle chips. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Tomato soup and a grilled kimchi and cheese sandwich from Lunch Box restaurant in Sebastopol. (Heather Irwin/Sonoma Magazine)
Society Bakery And Cafe, Grilled Cheese: Three types of cheese (chef’s choice) with herbs on Goguette French bread. Make it a soup and grilled cheese combo with the soup of the day. 2661 Gravenstein Highway S., Sebastopol, 707-861-9665, societybakerycafe.com
Valley Ford Cheese and Creamery, V.F. Grilled Cheese: Housemade “Hwy 1” fontina, rosemary ham and kimchi on multigrain sourdough. A creative sandwich with award-winning cheese in a charming, countryside atmosphere. Plus, the daily specials always include regularly changing sandwich creations, like the Cubano or pizza grilled cheeses. 14390 Valley Ford Road, Valley Ford, 707-875-7073, valleyfordcheese.com
Grilled Cheese with Hwy 1 Fontina, rosemary ham and kimchi with a side of garden pickles from the Valley Ford Cheese and Creamery in Valley Ford. (John Burgess/Sonoma Magazine)Grilled cheese sandwich and tomato soup from Estero Cafe in Valley Ford. (Estero Cafe)
Estero Cafe, Grilled Cheese: Organic cheddar and Estero Gold cheese on freshly baked sourdough makes for a delicious, locally sourced grilled cheese sando. Add avocado, bacon or chicken sausage. 14450 Highway 1, Valley Ford, 707-876-3333, americanasonomacounty.com/estero-cafe
Fishetarian Fish Market, Adult Grilled Cheese: Valley Ford Estero Gold, Hwy 1 and jack cheeses with grilled onions and fig jam on sourdough. The seafood here is top notch, but the grilled cheese shouldn’t be missed. 599 Highway 1, Bodega Bay, 707-875-9092, fishetarianfishmarket.com
Grilled cheese sandwich from Fishetarian in Bodega Bay. (Courtesy Fishetarian)
Here are your best bets for no-frills grilled cheese sandwiches (just melty cheese and toasty bread).
Downtown Bakery & Creamery, Grilled Cheese: Cheddar cheese on housemade wheat, sourdough or French bread. The ham grilled cheese with housemade aioli and Dijon is also spectacular. At $7, it’s undoubtedly the most affordable and satisfying sandwich lunch in town. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
Boudin, The Great Grilled Cheese: Havarti and sharp cheddar on Parmesan-crusted sourdough. 2345 Midway Drive, Santa Rosa, 707-303-4100, boudinbakery.com
The Twins Restaurant, Grilled Cheese: Swiss, cheddar, provolone and Parmigiano-Reggiano on sourdough. 572 E. Cotati Ave., Cotati, 707-242-3075, thetwinsrestaurant.com
Hole in the Wall, Grilled Cheese: Cheddar cheese on toasted sourdough. 972 Gravenstein Highway S., Sebastopol, 707-827-6040, holeinthewallrestaurantsebastopol.com
Ridge Vineyards, Lytton Springs, Dry Creek, Sonoma County. (Robert Holmes)
Sonoma County is home to 60,000 acres of vineyards, and 99% of them are certified sustainable. Impressive as that is, not all local vintners share the same level of dedication to earth-friendly practices. Here are three Sonoma County wineries that go above and beyond.
Littorai Winery
Founder and winemaker Ted Lemon learned to embrace biodynamic farming during his early career in Burgundy. While some paint biodynamics with a “woo-woo” brush, pointing to practices like following lunar cycles, Lemon emphasizes the interconnectedness of soil, plants, and nature.
Instead of chemical inputs, Littorai uses compost and natural preparations on its Sebastopol ranch to stimulate soil vitality and improve plant health. The idea is to maintain ecological balance by treating the farm as an integrated whole.
Walking among compost at Littorai Wines. (Littorai Wines)Ted and Heidi Lemon of Littorai Wines in Sebastopol. (Littorai Wines)
“The goal of biodynamic farming is to work with humans as sentient beings,” says Lemon, explaining that with the rapid advance of artificial intelligence, a boots-in-the-vineyard approach is more important than ever. “We have sight, touch, smell, taste, intuition, and emotion. We have an instrument that has a value that techno-utopians cannot replace or imitate.”
Ram’s Gate’s estate vineyards in Sonoma are Regenerative Organic Certified — one of only a handful of California wineries to hold that distinction. The regenerative approach focuses on improving everything from soils and ecosystems to the well-being of farm workers and communities.
The cool breath of San Pablo Bay will greet you at Ram’s Gate Winery in the Carneros appellation, where renowned architect Howard Backen and interior designer Orlando Diaz-Azcuy joined to create the winery’s sleek farmhouse aesthetic. (Ram’s Gate Winery)Playing cornhole at Ram’s Gate Winery in Sonoma. (Jen Philips Photography)
The winery forgoes synthetic inputs, uses cover crops to boost soil health and biodiversity, and integrates animals into its ecosystem through practices like sheep grazing for weed control. Last year, Ram’s Gate launched an agroforestry initiative, planting heirloom fruit trees within the vineyard rows to enhance soils, increase biodiversity, and sequester carbon.
Caine Thompson, the head of sustainability at O’Neill Vintners, Ram’s Gate’s parent company, says regenerative farming could have positive impacts around the world in promoting climate resilience.
“It is really critical that it scales beyond small properties and individual estates,” Thompson says. “Our hope is that this can be a catalyst not only in showing what can be done in a viticultural context, but in other crops.”
Ridge Vineyards’ Lytton Springs estate in Dry Creek Valley in Healdsburg. (Robert Holmes)
Vines at Ridge’s Lytton Springs, Geyserville, and East Bench properties are certified organic. The winery also uses regenerative, sustainable farming practices like cover cropping, composting, water conservation, and creating habitats for beneficial insects. As a member of the International Wineries for Climate Action, Ridge is working toward carbon neutrality.
“Our philosophy…has always been to work in harmony with nature to produce grapes that reflect where they are grown,” says David Gates, senior vice president of vineyard operations at Ridge. “We believe that special wines come from special places, and you must be mindful and purposeful when growing grapes and making wine from them.”
Ridge’s sustainable practices also extend to packaging — from lightweight bottles to recycled shipping materials.
The winery is best known for Pinot Noir and Chardonnay, but it’s also fun to explore its lesser-known offerings. This organic Pinot Blanc from the winery’s home ranch is fresh and flirty, combining stone fruit, citrus, and a touch of spice.
Ridge Vineyards
2023 Lytton Springs, Dry Creek Valley, $56
This is not your typical big-and-jammy Zinfandel blend. Made from organic fruit, the wine has aromas of dark fruits and woody spice. Take a sip to discover black cherry and black tea flavors, along with subtle tannins and food-friendly acidity.
Wine tasting at Littorai Wines in Sebastopol. (Nat Martinez/The Labs & Co.)
Littorai
2023 Pinot Noir, The Pivot Vineyard, Sonoma Coast, $105
Littorai’s Pinot Noirs are legendary, and this wine is a prime example of why. Made from biodynamically grown fruit from a 3-acre block on the winery’s home property, it’s elegant and beautifully balanced, with black and red berry notes.
LOS ANGELES, CALIFORNIA – DECEMBER 05: Ryan Seacrest attends iHeartRadio 102.7 KIIS FM’s Jingle Ball 2025 at Intuit Dome on December 05, 2025 in Los Angeles, California. (Photo by Monica Schipper/Getty Images)
If your personal wheel of fortune has landed on “a grand Wine Country estate with soul-soothing views,” Ryan Seacrest may have the answer: his St. Helena property is on the market. The five-bedroom, seven-bathroom compound spans 40 acres and is listed for $19.8 million, down from its original $22 million.
Seacrest, host of “American Idol” and “Wheel of Fortune,” told Maison Global he purchased the home for the “absolutely stunning views” — vistas of mountains, vineyards and the verdant valley floor.
Ryan Seacrest’s St. Helena home resides within the Crystal Springs of Napa Valley AVA, offering stunning vineyard and valley views. (Courtesy of Steven Burgess)TV personality Ryan Seacrest has put his recently remodeled Napa Valley home up for sale. (Jordan Strauss/Invision/AP)
A main home, a pool house and a guest cottage make up the compound, which, in total, offers 10,750 square feet of living space. The home’s rustic grandness epitomizes the Napa Valley design ethos.
The main home has chiseled limestone walls, a repeat of substantial, reclaimed-wood beams, and seven fireplaces. A checkerboard floor gives the kitchen — complete with views and a pizza oven — a classic playfulness. Richly toned wood offers handsome warmth in the cabinetry, millwork and on the steeply vaulted ceiling of the living room. Pocketing doors deliver spectacularly in connecting the indoors to the lush setting.
The grounds include an infinity pool and spa, a bocce ball court and — to double-down on the tranquility — an olive grove with 220 trees.
For more information on this listing at 232 N. Fork Crystal Springs Road in St. Helena, contact listing agent Cyd Greer, 707-322-6825. Coldwell Banker Brokers of the Valley, 1200 Main St., St. Helena, cbnapavalley.com/properties/326018600
Lace lichen festoons the trees in Sonoma Valley Regional Park. (Julie Vader / Special to the Index-Tribune)
Two-in-one and one-of-a-kind; misunderstood and misidentified; generally mysterious and undoubtedly magical: that is lace lichen. Some think it causes harm, like a parasite. Not true, says Sebastopol lichenologist Shelly Benson. Others call it Spanish moss (which doesn’t grow in California) or old man’s beard (which does, but looks different — less lacy).
Inscrutable, perhaps — but also ubiquitous. Lace lichen ornaments trees throughout Sonoma County and the entire West Coast from Baja California to British Columbia. It was named California’s state lichen in 2015 and remains the only thus-honored lichen in the nation.
Early spring is a good time to become acquainted with Ramalina menziesii, not because of what it’s doing, but because of what it isn’t. Lace lichen is an iconoclast. It doesn’t flower like everything else in spring, Benson says. Nor does it die off in fall or go dormant in winter.
“[Lichen] don’t have a particular bloom. And they’re not like fungi that emerge after rains and they’re ephemeral,” she says. “That’s the great thing about being a lichenologist. You can look at them every month of the year.”
Lace lichen is a common sight in California, hanging from oaks and other trees. It does not harm its hosts. Animals use it for food and nesting material, according to the California State Library. (Sundry Photography / Shutterstock)
Instead of following the seasons like most plants and animals, lace lichen marches to the beat of its own drum, a beat that goes drip-drip-drip.
“Lichens grow when they’re wet,” Benson says, “and when they dry out, they go into a state of dormancy.” In spring, local lace lichens are fat and happy after months of rain and damp air. In summer, they will be sustained by coastal fog.
Benson explains that reproduction also happens year-round, in two different ways: asexually, through fragmentation, and sexually, through spore release.
Lace lichen grows on many different trees and shrubs. Beyond being harmless, it can actually help, especially during summer, by catching moisture from fog that then precipitates down to hydrate the soil and roots below. Birds use it for nesting, and deer have been known to munch on it. Plus, it just looks cool — especially this time of year, draped like a shawl over the budding branches of a black oak or box elder.
But what is “it,” anyway? Like all lichen, it’s not one species but two, living together in symbiosis: a fungus, Ramalina menziesii, which provides structure, and an alga, Trebouxia, which provides energy via photosynthesis.
Lace lichen draped on tree branches at Sonoma Valley Regional Park in Glen Ellen. (Julie Vader/for Sonoma Index-Tribune)
So this spring, while you’re out enjoying all those colorful, predictable, single-species wildflowers, be sure to also look up, into the trees, for another wonder all its own.
The Isaiah’s Go To Burrito with crispy carnitas, pinto beans, Spanish rice, corn salsa, jalapenño salsa and organic mixed greens in a tomato tortilla from Viva Mexicana Wednesday, January 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)
We’ve seen friends nearly come to blows over where to find the best burritos in Sonoma County — everyone has a favorite taco truck or hole-in-the-wall taqueria they’re convinced has the secret sauce for making the world’s best burrito.
To settle this once and for all, we’ve created the ultimate guide to the best burritos in Sonoma County — from the obvious to the undiscovered, including one that weighs 8 pounds. Along with our opinions, we’ve included direct quotes from Bite Club readers and foodies who responded to our callout for “the best burritos in Sonoma County.”
Sonoma
Juanita Juanita: Go for the Garlic Garlic Burrito and never worry about vampires again. “I’m partial to their Carnitas Pastor Tacos,” said Tony. Their Super Burrito is a favorite among locals; the next level up is the Big Ranch and the Super, grilled and topped with melted cheese and ranchero sauce. 19114 Arnold Drive, Sonoma, 707-935-3981, juanitajuanita.com
La Bamba Taco Truck: Locals swear this is the ultimate nighttime spot for tacos and some of the best burritos the town of Sonoma has to offer. Open from 7 p.m. to 2 a.m. Cash only. 18155 Sonoma Highway, Sonoma, 707-322-1070. Find them on Instagram.
Second-generation owner Kate Bruno with the Big Ranch carne asada burrito from Juanita Juanita in Sonoma. (John Burgess / The Press Democrat)
Santa Rosa
Chelino’s: Chelino’s Super Wet Burrito is as flavorful as it is filling. Readers recommend carne asada for this large burrito, which is topped with a spicy verde sauce or a rich mole. 1079 Fourth St., Santa Rosa, 707-571-7478, chelinosrestaurant.com
Cielito Lindo: “We ordered burritos (the super chicken burrito and a carnitas burrito),” said Elisa O. “They were both huge — stuffed with a lot of fresh deliciousness! We will definitely go again!” Come for the burritos and stay for the birria tacos and fresh ceviche. 52 Mission Circle, Suite 110, Santa Rosa, 707-978-2070. Find them on Instagram.
Delicias Elenita Taco Truck: Authentic Mexican food served under the stars makes Delicias Elenita a fiesta after dark. “Their super steak burrito is not only mouthwateringly delicious, but is also cheap and affordable,” said Paul. 816 Sebastopol Road, Santa Rosa, 707-575-7021. Find them on Facebook.
El Patio: “Burritos and breakfast burritos are probably some of the best in our great city of Santa Rosa,” said Brooks. “My burrito was practically the size of a brick,” said Ricardo, who ordered the Pork Chile Verde Super Burrito. “They did not skimp on anything, including the star of the show, which was the pork.” 425 Stony Point Road, Santa Rosa, elpatio1.com; 901 Fourth St., Santa Rosa, 707-571-2222, elpatio2.com
La Palapa: “By far the best burrito I have ever had anywhere is the wet Terminator with Diabla Sauce at La Palapa. It is enough for two people and then some,” said Bite Club reader PepperHead. 590 Lewis Road, Santa Rosa, 707-569-9210, lapalapamexicanrestaurant.com
Mole burrito at La Fondita in Santa Rosa. (Heather Irwin / Sonoma Magazine)
La Fondita: This downtown cantina brings the fiesta (and some of the best burritos in Sonoma County) to downtown Santa Rosa. The shrimp burrito is awesome, along with the Mole burrito. La Fondita is open until 1 a.m. on Fridays, Saturdays and Sundays. 816 Sebastopol Road, Santa Rosa, 707-526-0881
Los Arcos: Los Arcos receives high praise from Facebook fans for its satisfying meat, egg and potato-stuffed breakfast burritos, with the chorizo breakfast burrito among the most highly recommended. The McDougall Deluxe Burrito is a great veggie option. 1791 Marlow Road, Suite 6, Santa Rosa, 707-545-5858, losarcosrestaurantsr.com
Los Tres Chiles: The grande burrito is like the super wet burrito, but bigger. Made with a 14-inch tortilla and stuffed with, well, everything, this burrito can easily last for two filling meals. 2765 Yulupa Ave., Santa Rosa, 707-304-5724, lostreschiles.com
Taqueria El Favorito: If you’re looking for Mission-style burritos, head to El Favorito on Sebastopol Road. “Get the super burrito al pastor,” said Crystal. “I would show you a pic, but I ate it with the voracity of a honey badger eating a cobra. Sorry.” 565 Sebastopol Road, Santa Rosa, 707-526-7444
Taqueria Las Palmas: This unassuming taqueria off Santa Rosa Avenue is a sleeper but popular among authentic Mexican street-food fans and off-duty chefs. Carne asada and al pastor burritos are go-to choices. “It is HUGE and packed with perfectly tender and flavorful asada, refried beans, rice, avocado, sour cream and salsa with a hint of fresh lime juice,” said Walt about the Super Burrito with carne asada. 415 Santa Rosa Ave., Santa Rosa, 707-546-3091
Zoftig Eatery: Zoftig’s Korean BBQ Burrito is a food truck mashup stuffed with Stemple Creek Ranch grass-fed ground beef, kimchi, daikon, avocado and short-grain brown rice wrapped in a tortilla. It’s rib-sticking and hearty — not for dainty eaters. Our never-quite-full-enough digital editor gives it a thumbs up. 57 Montgomery Drive, Santa Rosa, 707-521-9554, zoftigeatery.com
Korean Burrito with ground beef, Korean barbecue sauce, avocado, jalapeno, pickled daikon and carrot, organic brown rice and kimchi at Zoftig in Santa Rosa. (Chris Hardy / For Sonoma Magazine)Tropical Beef Burrito with tropical potato mix, pinto and white beans, Spanish rice, guacamole, roasted corn & red pepper salsa in a spinach tortilla from Don Julio’s Latin Grill & Pupusas in Rohnert Park. (John Burgess / The Press Democrat)
Rohnert Park
Don Julios: This secret little gem is well-known for its pupusas, but readers really love the burritos as well. “You MUST try their al pastor. I’ve eaten at a lot of burrito spots and drive further for this place. Please. Try it,” said Brent. The Camarones Tropical Burrito with sautéed prawns, homemade Spanish rice and fresh tropical mango salsa is pretty delish, too. 217 Southwest Blvd., Rohnert Park, 707-242-3160, donjulioslatingrill.com
Cotati
Super Burrito with a side of consume from Galvan’s Beer Garden Friday, Feb. 7, 2026 in Cotati. (John Burgess / The Press Democrat)
Galvan’s Beer Garden:Opened earlier this year in time for the Super Bowl, the game-day hangout by local food-truck favorite Galvan’s Eatery offers a variety of burritos alongside its popular quesabirria and carne asada fries. Also, find the pop-up food truck at local breweries such as Parliament, Old Caz Beer, Cooperage Brewing, Lagunitas and Petaluma’s HenHouse. 500 E. Cotati Ave., Cotati. instagram.com/galvanseatery
Petaluma
Mi Pueblo: The Macho, with meat, rice, cheese, sour cream, onion, cilantro, salsa, tomatoes, refried beans and guacamole, gets the wet treatment with a splash of “burrito sauce.” The Padre doubles the amount in the Macho; the Gordo triples it. Also found in Cotati (at 7384 Commerce Blvd.). 800 Petaluma Blvd. N., Petaluma, eatmipueblopetaluma.com; 108 Kentucky St., Petaluma, 707-769-9066, eatmipuebloelcentro.com
Chunky’s Taqueria & Grill: Nestled in the Leghorn Marketplace, near the Santa Rosa Junior College’s Petaluma campus, Chunky’s is a Mexican-food mainstay in east Petaluma. The wet super burritos with pollo rojo or carne asada are a local favorite. 701 Sonoma Mountain Parkway, Petaluma, 707-775-3325
Alvaro Dueñas dives into his super wet burrito at Chunky’s Taqueria in east Petaluma. Photographed on Monday, Feb. 5, 2024. (Crissy Pascual / Petaluma Argus-Courier)Coastal Burrito from Agave Healdsburg with whole wheat tortilla, grilled fish and seasonal vegetables, black beans, cheese, avocado, and covered with salsa fresca. (Agave Healdsburg)
Healdsburg
Agave: This restaurant from brothers Octavio and Pedro Diaz serves up a Diego’s Burrito, a favorite among our Facebook followers. It features al pastor, grilled onions, peppers, mushrooms, organic potatoes, sour cream, guacamole and melted Monterey jack cheese. Regular and super burritos are available, too. 1063 Vine St., Healdsburg, 707-433-2411, agavehealdsburg.com
Casa del Mole: The Super Burrito Al Pastor is a favorite at this market and taqueria from the Diaz brothers. But you’re really here for the mole, which is prepared the old-fashioned way with dozens of ingredients, including Mexican chocolate. 434 Center St., Healdsburg, 707-433-4138, casadelmoletogo.com
Gallina D’Oro: The owners of Healdsburg’s El Farolito have renamed (and revamped the menu) of the longtime restaurant to Gallina D’Oro. The Barbacoa Burrito, with slow-cooked shredded beef and all the fixings, deserves a spot on our list of best burritos. 128 Plaza St., Healdsburg, 707-433-2807, gallinadoro.com
Taqueria Guadalajara: “Try the Burrito Manadero! It has the best mole sauce!” said Sue. “It rivals a Mission (San Francisco) burrito — the gold standard,” said Christopher. “Chili Verde Burrito, best avo-green salsa,” said Tina. 125 Healdsburg Ave., Healdsburg, 707-433-1052, ordertaqueriaguadalajara.com
Sebastopol
Viva Mēxicana: While this Sebastopol eatery is known for its pop-up Persian nights, it’s also regarded for its breakfast and vegan burritos, among other hearty Mexican classics. 841 Gravenstein Highway S., Sebastopol. 707-823-5555, vivamexicana.com
The Gratitude Burrito with refried beans, shredded yam and potato mixed, corn salsa, pico de gallo salsa, guacamole covered in a creamy jalapeño sauce rom Viva Mexicana Wednesday, Jan. 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)The Isaiah’s Go To Burrito with crispy carnitas, pinto beans, Spanish rice, corn salsa, jalapeño salsa and organic mixed greens in a tomato tortilla from Viva Mexicana Wednesday, Jan. 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)
Guerneville
Guerneville Taco Truck: No one really remembers what this popular food truck is actually called (it seems almost too easy that it’s simply the “Guerneville Taco Truck”). What they do remember is that they have the best burritos around. Usually parked in front of Safeway. 16405 Highway 116, Guerneville, guernevilletacotruck.com
Multiple locations
Super Steak Burritos at El Roy’s Express Mex truck No. 2 on Santa Rosa Ave., in Santa Rosa, on Thursday, July 11, 2024. (Darryl Bush / For The Press Democrat)
El Roy’s: “Finally, a burrito spot that lives up to the hype,” said Damien. “I’m only mad about the fact that I didn’t eat here sooner. It’s practically perfect; I can’t think of a bad thing to say.” Shrimp Super Burrito and Carne Asada Super Burrito are popular picks. Find food trucks at 401 E. Washington St. and 175 Fairgrounds Drive, Petaluma; 1569 Sebastopol Road, 2728 Santa Rosa Ave. and 505 Santa Rosa Ave., Santa Rosa. Brick-and-mortar restaurant at 602 Elsa Drive, Santa Rosa. elroysxpressmex.com
Lola’s Market: Latino grocer with family-friendly prices and solid carnitas. “Huge and great prices, too,” said Michelle. Locations in Petaluma, Santa Rosa and Healdsburg. lolasmarkets.com
Maci Martell and Owen Ruderman contributed to this article.
Cheese Cappelletti with beet, mint and meyer lemon from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess/The Press Democrat)
In one of the busiest opening seasons in recent years, more than 20 restaurants have opened or are slated to debut in 2026. Despite a challenging economic outlook, some restaurateurs point to a softening real estate market — and easing rents — as one reason behind the surge. For many of the newcomers, though, the explanation is simpler: optimism, a quality the restaurant world has rarely lacked.
Mediterranean & Levantine
Coming Soon
Olives and Agave: Tapas and Mediterranean plates inspired by Spain and the Middle East will replace Montgomery Village’s Cascabel, which quietly closed last May. 909 Village Court, Santa Rosa, olivesandagave.com
Mazza Kitchen:Levantine grab-and-go from longtime caterer Kristina Daya, with specialties like spiced chicken, shawarma, manoushe and chocolate-covered dates. 1000 Clegg Court, Petaluma, instagram.com/kitchen_mazza
Longtime Petaluma caterer Kristina Daya’s Levantine cuisine pulls from the culinary traditions of Jordan, Syria and Lebanon at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)Lamb Shank Tagine with ras el hanout, apricots and almonds with a Moroccan Mint Tea Fizz from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
Juju’s: A Moroccan- and French-inspired pop-up from former Hazel Hill (Montage Healdsburg) chef Jason Pringle, offering elegant takes on lamb tagine, roasted chicken, mezze and fresh, piping-hot pita. The mezze is a standout. 124 Matheson St., Healdsburg, acornhealdsburg.com/popups
Bring the family
Coming Soon
Parkside Eats: Slated to open in early April in the former Lepe’s space, this new cafe blends Mexican-influenced favorites — tacos, quesabirria and fresh guacamole — with California-style burgers, salads, soups and juices. Owners Hayley Cutri and Efrain Balmes recently closed their Sonoma Eats restaurant in Agua Caliente after the building was put up for sale. 4323 Montgomery Drive, Santa Rosa
Partners Hayley Cutri and chef Efrain Balmes of Sonoma Eats will open Parkside Eats in April 2026. (Chad Surmick / The Press Democrat, file)Acre Pizza will open a new location nearby Quail & Condor’s new bakery cafe in Healdsburg this year. (John Burgess / The Press Democrat, file)
Acre Pizza: A Healdsburg outpost of the popular local chain known for New York- and Detroit-style pies. Just off the downtown square, it offers easy parking and a next-door bonus: Quail & Condor’s new bakery cafe. 44 Mill St., Suite C, Healdsburg, acrepizza.com
SMASH: From the Stella and Glen Ellen Star team, this fast-casual spot near the Sonoma Plaza will serve smashburgers, fried chicken sandwiches, fries, shakes and cocktails, including a few boozy ones. It marks a shift from the group’s higher-end menus, but a peek at their social media shows plenty of test flipping already in progress. 497 First St. W., Sonoma, smashsonoma.com
Pizza at The Junction in Mill Valley. (Jessica Paul)
The Junction: Expected to open in May, the former Villa returns as a modern, family-friendly hangout for craft beer, upscale pizza and cocktails, with sweeping hilltop views. We can almost feel the sun on our shoulders and craft brew in our hands. 3901 Montgomery Drive, Santa Rosa
Sam’s General Store: The Calistoga-based coffee shop and cafe is headed to Sonoma County, though details on location and timing remain limited. samsgeneral.store
Locally inspired
Coming Soon
Spur Saloon: The team behind Grata Italian Eatery is planning a casual, saloon-style pub in the long-vacant Windsor Brewery, blending country-western flair with what chef-owner Eric Foster describes as an “upscale Yellowstone lodge” feel. Yeehaw. 9000 Windsor Road, Windsor
Cosmic Nachos at The Wild Poppy Cafe bar along the Bodega Highway west of Sebastopol on Friday, May 3, 2024. (John Burgess / The Press Democrat)
Wild Poppy: The west county cafe known for its plant-forward breakfast and brunch is expanding to a second location at The Barlow, taking over the former Woodfour Brewing space, with an early summer target. Plans also include a tofu factory in the former brewery room. 6780 Depot St., Suite 160, Sebastopol
Bonnie Bagels & Co.: East Coast-style bagels with a West Coast twist. 280 S. Main St., Sebastopol, bonniebagels.com
Coming in 2026
Hazel (reopening): The owners of the longtime comfort food spot, which left its cozy Occidental home, plan to reopen in the long-shuttered Barley & Hops space. 3688 Bohemian Highway, Occidental
Hazel restaurant will reopen in the former Barley & Hops Tavern (pictured) in Occidental. (Erik Castro / for The Press Democrat, file)
Aya: A major addition to Graton Resort & Casino, this 28,000-square-foot restaurant and bar will include two terraces overlooking Sonoma Mountain, a walk-through wine tunnel and a $1 million cellar. Las Vegas chefs Roy Ellamar and Jennifer Murphy-Ellamar are leading the project, expected to open in early May. 288 Golf Course Drive W., Rohnert Park
A rendering of the forthcoming Aya restaurant at Graton Resort & Casino, scheduled to open in May 2026. (Graton Resort & Casino)The former Hazel restaurant space in Occidental will reopen under chef James Millar as Bohemian Bistro this spring. (John Burgess / Press Democrat, file)
Bohemian Bistro: The former Hazel space in Occidental is set to reopen this spring as a white-tablecloth destination under chef James Millar, formerly of Violetto in Napa Valley and backed by the owners of the Acme Burger chain. 3782 Bohemian Highway, Occidental
Pacific Rim
Now Open
Seoul to Tokyo: Korean, Japanese and Pacific Rim dishes, with standouts including bulgogi, ramen, tteok-bokki and katsu. 3082 Marlow Road, Suite B3, Santa Rosa, seoultotokyokitchen.com
Coming in 2026
A rendering of the interior of Hapa’s on the Mainland, coming in 2026. (Wilson Ishihara Design)
Hapa’s on the Mainland: From the Sweet T’s team, along with pit master George Ah Chin, this Hawaiian restaurant will open at the rebuilt Cricklewood site, with indoor dining and expansive outdoor patios. Expect casual island fare and tiki-style cocktails. 4618 Old Redwood Highway, Santa Rosa, hapasmainland.com
Sake: An all-you-can-eat sushi spot. 1000 W. Steele Lane, Santa Rosa
Flambé all day
Sebastopol’s former French Garden, which later became Gravenstein Grill before closing in December 2023, is slated to reopen later this spring as Mansoor, a “flambé house.” (John Burgess / The Press Democrat, file)
Coming in 2026
Mansoor: The former Gravenstein Grill location has changed hands and will focus on dishes finished over live fire. 8050 Bodega Ave., Sebastopol
A perfectly poached egg is the crowning achievement on the fried chicken Benedict at J&M’s Midtown Cafe in Santa Rosa. (John Burgess / The Press Democrat)
Packed with protein and ready to carry a morning, eggs are a tried-and-true breakfast standby. Sometimes the star, sometimes a background player. Humble, flexible, and usually affordable, they’re no longer confined to the breakfast table, appearing tucked into sandwiches or peeking out from burger buns. Here are a dozen road-tested, no-nonsense picks for egg-laden goodness across Sonoma County.
Egg salad sandwich from Troubadour in Healdsburg. (Emma K Creative)
Best Egg Salad — Troubadour
Pencil in your date with Troubadour’s egg salad sandwich for Friday lunch. Available only one day a week, it’s anchored by freshly baked bread — pillowy Hokkaido milk bread, rich challah or crackly sourdough from sister bakery Quail & Condor. Inside, mounds of egg salad held together by Duke’s mayo have that dreamy, creamy quality that makes all other sandwiches shrink in shame. I’m not above licking the paper food wrap to get a couple of last bites. 381 Healdsburg Ave., Healdsburg, 707-756-3972, troubadourhbg.com
Best Croque Madame — Bijou
The better half of the croque monsieur is the croque madame, topped with a sunny-side up egg. This riff on grilled cheese is filled with ham, Gruyere and bechamel sauce. The runny yolk adds extra richness to an already decadent sandwich. Available on the brunch menu. 190 Kentucky St., Petaluma, 707-753-9155, restaurantbijou.com
Clockwise from bottom: The croque madame, eggs Florentine, Bijou Burger and fries, and the fried chicken and biscuits at Bijou Restaurant in Petaluma Sunday, Feb. 22, 2026. (Beth Schlanker / The Press Democrat)Breakfast sandwich from Eggspresso in Petaluma. (Eggspresso)
Best Brioche Brekkie Sando — Eggspresso
You can count on a cafe with “egg” in its name to know its stuff. The Petaluma cafe has buttery brioche bookending fluffy, folded eggs, chives, and sweet caramelized onions. A squeeze of Sriracha mayo brightens the dish. 173 N. McDowell Blvd., Petaluma. 707-559-3313, eggspressoco.com
Best Chilaquiles — Chila-Killer Cafe
The restaurant’sname riffs on its signature dish, chilaquiles, a hearty breakfast or hangover helper of fried corn tortillas soaked in red or green salsa and topped with eggs, cheese, crema and pork carnitas. Killer portions will either break or fuel you. 5979 Commerce Blvd., 707-595-1779, chila-killercafe.com
Chilaquiles at Chila-Killer Cafe in Rohnert Park. (Heather Irwin / The Press Democrat)
Best Deviled Eggs — Monti’s
Dungeness crab-stuffed deviled eggs are legendary at this Montgomery Village outpost of the Stark’s restaurant group. They are generous with filling, including bits of crab, chopped chives, sunny yellow yolks, and all the mayonnaise. 714 Village Court, Santa Rosa, 707-568-4404, montismv.com
Best Ramen Egg — Ramen Gaijin
The six-minute jammy ramen egg is an obsession for food lovers. Fifteen seconds either way can mean the difference between runny and underdone or firm and overcooked. I’ve spent a lot of time and eggs getting it right. No good bowl of ramen feels complete without one. The yolk adds richness and depth to the broth. At Ramen Gaijin, the eggs soak in soy sauce, giving them deeper flavor and a caramel-toned exterior. 6948 Sebastopol Ave., Sebastopol, 707-827-3609, ramengaijin.com
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a six-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)
Best Egg on a Pizza — Sonoma Pizza Co.
A baked egg on a pizza is a thing of wonder. It’s rare to see one, but this Forestville pie shop has a seasonal Spring Garden pizza with asparagus, chives, stracciatella, and Cypress Grove Purple Haze goat cheese with lavender, chili pesto, Napa honey, edible flowers, and soft-cured egg yolk dollops. 6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com
Best Benedict — J&M’s Midtown Cafe
The key to a great Benedict is hollandaise; anything else is just a fancy Egg McMuffin. Whether fairy dust or flawless emulsion skills, the velvety egg-and-butter sauce — mostly butter — poured over J&M’s smoked salmon and fried chicken bennies sets the bar high. 1422 Fourth St., Santa Rosa. 707-545-2233, jm-midtowncafe.com
Meiomi Chardonnay with house-smoked salmon latkes Benedict from J & M’s Midtown Café Oct. 23, 2023, in Santa Rosa. (John Burgess / The Press Democrat)Shakshuka stew with chickpeas, peppers and tomatoes, with griddled Halloumi cheese, baked eggs and a side of pita at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Best Shakshuka — Pearl
A mashup of North African and Middle Eastern flavors that works any time of day. Dubbed eggs in purgatory by the Italians, it is an apt name for soft poached eggs floating in fiery tomato and onion stew. Bread is mandatory for proper sopping. 500 First St., Petaluma. 707-559-5187, pearlpetaluma.com
Best Breakfast Relleno — Piner Cafe and Northwood Restaurant
Despite its hidden location on the menu under “additional items,” the chile relleno casserole often sells out at these sister restaurants. It’s everything you love about the Mexican classic — mild peppers, gobs of cheese, a hit of salsa — all held together by silky eggs. The recipe is a closely guarded secret for good reason. IYKYK. 975 Piner Road, Santa Rosa. 707-575-0165, pinercafe.com; 19400 Highway 116, Monte Rio. 707-865-2454, northwoodbistro.com
Best French(ish) Omelet — The Girl & The Fig
This omelet splits the difference between a delicate French roll and an overstuffed American classic. Soft curds, mounds of butter, and a few well-chosen additions — salty diced ham and Gruyere — make it magnifique. 110 W. Spain St., Sonoma. 707-938-3634, thegirlandthefig.com
The popular patio at The Girl & The Fig in Sonoma Tuesday, July 9, 2024. (John Burgess / The Press Democrat)
Best Huevos Rancheros — La Texanita
As big as a Texas sky and built for a long morning in the saddle — or office chair. Either way, you’ve got a rib-sticking combo platter of beans, rice, and fried eggs layered between zesty ranchero sauce and corn tortillas ready to take you through life’s daily roundup. 1667 Sebastopol Road, Santa Rosa. 707-525-1905, latexanita.com
Best Quiche — Costeaux Bakery
“Deep dish” doesn’t do justice to the massive ham, mushroom, bacon, cheddar, and Jarlsberg quiche from this Healdsburg bakery. A flaky, buttery crust and stratospheric striations in every slice make it a ladies-who-lunch mainstay. 417 Healdsburg Ave., Healdsburg. 707-433-1913, costeaux.com
Levantine Chicken with batata and toum from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
In a nondescript Petaluma industrial park, tucked behind pots of mint, oregano and basil, Mazza Kitchen is chef Kristina Daya’s love letter to Levantine cooking. Surrounded by breweries, medical offices and contractors, her catering business and newly opened grab-and-go cafe are rooted in warm spices, good olive oil and recipes shaped by family tradition.
Born into an extended Jordanian family of restaurateurs and home cooks, Daya has spent a lifetime around food. One of her earliest memories is rolling grape leaves in her grandmother’s kitchen at age 9, her grandfather beaming nearby. Her father is Adel Atallah, of the much-beloved Adel’s diners, and her uncles run several brunch restaurants in Sonoma County.
“That memory never fails to remind me that my love of being in the kitchen started there,” Daya said.
Longtime Petaluma caterers Kristina and Safwan Daya highlight their Levantine cuisine at the lunch-only Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
Now the co-owner of a successful wedding and event catering company she operates with her husband, Safwan, Daya remains focused on Levantine cuisine, most at home in the kitchen where herbs and spices are always within reach.
Her new daytime takeaway cafe, which opened March 25, brings many of those flavors to a broader audience. The concise menu — chicken shawarma, couscous salad with mint, manoushe flatbreads and chocolate-covered dates — is already drawing attention.
She is also making a bold claim about her roasted chicken: It will be the best you’ve ever had. Seriously.
Levantine Chicken with batata and toum from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
The chicken
The containers of herbs growing outside Mazza Kitchen are more than decorative. Mint, in thick, fragrant clusters, finds its way into couscous and salads. Still, the small garden is only a fraction of what Daya relies on to source ingredients, including home herb plots, citrus trees and local farmers.
Herbs, both fresh and dried, along with spices like cinnamon, turmeric, cumin, cloves, sumac, coriander and cardamom, form the backbone of Levantine cooking. Early in her catering career, Daya tempered those flavors. Now, she leans into them, layering za’atar — a blend of thyme, oregano, toasted sesame seeds and sumac — and her signature roasted chicken spice rub with confidence.
The L’Moune roast chicken blend she sells includes 17 ingredients, among them a wild herb without a clear English translation, another that grows only in a specific region of Jordan, and curry powder and allspice. On annual trips to Jordan, she returns with suitcases of dried herbs and spices she cannot find elsewhere.
A variety of spices available from longtime Petaluma caterer Kristina Daya at her new lunch-only Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)Couscous Salata with mint basil pistou, sun-dried tomato and Parmesan from the lunch-only menu at Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
“My spice and olive oil collections are my treasure chests,” she said.
The roast chicken at Mazza is encrusted with that savory, earthy blend, the skin crisp and the meat juicy and aromatic. Brides have requested it for weddings; entire events have been built around it. A Bon Appétit writer once tried to get the recipe, Daya said.
“You tell me,” she asks customers, raising an eyebrow, “is it the best chicken you’ve ever had, or do I have to change the name?”
The name has held for 15 years. It is, indeed, among the best.
The Levantine
Calling the food of the Levant — Jordan, Syria, Lebanon, Palestine and Israel — simply “Middle Eastern,” Daya said, flattens a wide range of regional differences. The meat-, rice- and dairy-driven cooking of desert Bedouins, for example, contrasts with the fish, olive oil and produce-forward dishes of the Mediterranean coast.
Fattoush with grilled chicken, tomato, cucumber, onion, mint, sumac and crispy pita from the lunch-only menu at Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)Rosewater Milk Pudding for dessert from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
What unites these traditions is a culture of communal dining. Families and friends gather around shared platters of rice, meat, vegetables and bread. The term “mazza,” Daya said, reflects that spirit — a style of eating meant to be social and shared.
“Ours is a culture of eating,” she said. “We share all of our food out of one plate. It’s a joyful time and a way to soften the heart.”
Greeting each guest as family, Daya immediately disarms everyone she meets. In a region shaped by ongoing unrest, she is mindful of how food can bridge divides, and of the importance of preserving her heritage.
“The peak of my happiness is with my kids and husband somewhere in the Middle East — walking through the cobblestone streets of Lebanon, smelling the jasmine in Damascus and feeling the golden sun in Jordan,” she said. “They make me feel at home.”
“I wish the ugliness of wars and unrest in the region would go away so more people could experience it,” she added.
For now, she recreates it in her kitchen, with the herbs and spices she brings home in bulk.
Longtime Petaluma caterer Kristina Daya’s Levantine cuisine pulls from the culinary traditions of Jordan, Syria and Lebanon at Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
Best bets
Levantine Roast Chicken, $17: A half chicken coated in a 17-spice blend, with deeply savory flavor, a juicy interior and crisp skin. What makes the dish legendary is the side of batata — creamy, dreamy roasted potatoes — and garlicky toum.
Toum, $2: You’ll never look at aioli the same way after an afternoon with toum, a powerful garlic emulsion similar in texture to mayonnaise but far more intense. Made from garlic, citric acid, ice and slowly incorporated olive oil, it requires precision. “Toum is to us what the omelet is to the French,” Daya said. “Very basic ingredients, but very easy to ruin.”
Shawarma Wrap, $8: I’m obsessed with the shredded chicken, caramelized onions and warm spice blend that defines this street food favorite. Wrapped in thin lavash, toasted and finished with pomegranate molasses, it is my new favorite lunch. Make sure to get some toum for dipping.
Shawarma wrap with chicken, caramelized onions, extra virgin olive oil, sumac dibs ruman and toum from the lunch-only menu at Mazza Levantine Kitchen. Photographed Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
Manoushe, $7: A soft, versatile flatbread that’s breakfast, lunch, snack or on-the-go meal in the Middle East. Daya serves it with olive oil and za’atar, or white sheep’s milk cheese.
Olive Oil Citrus Cardamom Gateau, $7: A sweet-savory cake made with olive oil instead of butter, giving it a heartier but incredibly moist crumb.
Olive Oil Citrus Cardamon Gateau from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)Chocolate-covered dates from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026 in northeast Petaluma. (John Burgess / The Press Democrat)
Chocolate-covered dates, $3: Hate dates? Not anymore. Soft, caramel-like palm fruits turn into something magical when coated in dark chocolate. Less sweet than a truffle, but equally delicious.
Mazza Kitchen is open 10 a.m. to 2 p.m. Monday through Friday at 1000 Clegg Court in Petaluma. 707-953-3359, Instagram.com/kitchen_mazza
