Mia Steiger brought her pickleball group for a one of a kind experience amongst the vineyard at Anaba Winery Thursday, July 10, in Sonoma. (John Burgess / Press Democrat)
It’s a sunny Tuesday morning at Finley Community Park on the west side of Santa Rosa, and a fenced-in area on the north side of the park is practically overflowing with players ready to throw down.
A quick poll of the crowd reveals they’ve come from all over the county: Petaluma, Cloverdale, Sonoma, and beyond. Some look old enough to have AARP cards. Others look young enough to pound beers without stomach problems. Several look very young — at least one player can’t possibly be more than 10.
They’ve come to play pickleball, the fastest growing sport in America. It’s a mashup of tennis, badminton, and ping-pong that has spawned a cult-like following among those who play. It’s hard for zealots to be nonchalant about pickleball.
One might even call pickleball a phenomenon. Nationwide, participation in the sport has proliferated by more than 150% in the last three years, according to the Sports & Fitness Industry Association (SFIA). Here in Sonoma County, pickle-mania is also on the rise — a new members-only, 33-court facility is slated to open in Rohnert Park, and public and private courts continue to come online.
John Malanga plays pickleball with his son, Matteo, at the Petaluma Fairgrounds Pickleball courts on Monday, May 19, 2025. (Crissy Pascual / Petaluma Argus-Courier)Pam Mason hits a return on the pickleball courts at Airport Health Club in Santa Rosa. Photographed on Tuesday, July 2, 2024. (Christopher Chung / The Press Democrat)
“It’s almost impossible to play this game and have a bad time,” says Kathy Kerst, a 76-year-old Santa Rosa resident who set up the Sonoma County Pickleball Club with her husband and has become the de facto head of the local pickleball community. “It also happens to be a great workout.”
Pickleball is also easy to learn, which may account for some of its popularity.
The game is played on a court about half the size of a tennis court; the part of the court closest to the net is called the “kitchen.”
Pickleball paddles are plastic and a little smaller than most racquetball rackets. The pickleball itself, made of hard plastic, is slightly larger than a tennis ball and has holes that slow it down in midair, much like the holes of a wiffle ball.
Gary Bunas holds a paddle and a wiffle ball before serving while playing pickleball on the new courts at the Oakmont East Recreation Center. Photographed on Tuesday, June 12, 2018, in Santa Rosa. Pickleball paddles are plastic and a little smaller than most racquetball rackets. (Beth Schlanker / The Press Democrat)Pickleball players play on the 12 courts at Sunrise Park in Rohnert Park on Monday, Oct. 6, 2025. Pickleball players raised more than $30,000 to convert two tennis courts into six additional pickleball courts, seen on the right. (Christopher Chung / The Press Democrat)
While it’s possible to play singles, the most popular version of the game is doubles — USA Pickleball estimates that roughly 80% of all games involve two players on each side. Because the court is so small, the action in these four-player contests can get fast and furious. Some novices can crank the ball at speeds of more than 45 mph.
Finally, and to set the record straight, pickleball has nothing to do with pickles.
The game was invented on Bainbridge Island, Washington, in 1965, and Joan Pritchard, wife of one of the founders, is credited with suggesting the name because the game combined elements from other sports like how “pickle boats” in crew racing are made up of mismatched oarsmen from other teams.
Today, pickleball is played all over Sonoma County. Among public courts, the ones at Finley are by far the most popular, followed by Lucchesi Park in Petaluma, and Hiram Lewis Community Park in Windsor. Larson Park in Sonoma and Galvin Park in Santa Rosa are both in the process of converting some tennis courts into designated pickleball courts, which are targeted to be complete by the end of this year.
Carol Kovatch, right, and teammate Cheryl Heller congratulate each other after winning a point in pickleball. Photographed on Wednesday, Oct. 27, 2021, at Finley Community Park in Santa Rosa. Pickleball players gathered at the courts to show the need for more pickleball courts. (Christopher Chung / The Press Democrat)Philip Liu and Elliott Blue, both 17-year-old high school students, play a pickleball match at Lucchesi Park. Photographed on Thursday, Aug. 24, 2023, in Petaluma. (Crissy Pascual / Petaluma Argus-Courier)Shiva Gaskins, left, and Lisa Buckner take on Erin Byrn and Mary Terbush in a match on the pickleball courts. Photographed on Friday, Oct. 4, 2024, at Hiram Lewis Park in Windsor. (Christopher Chung / The Press Democrat)
Private courts abound, too, and offer a totally different vibe. Most of these courts are in gated communities such as Oakmont in the Sonoma Valley, golf clubs, and fitness centers. A select few give the game a Wine Country spin.
On the Sonoma side of the Carneros region, for instance, Anaba Wines has a pickleball court in the middle of a Picpoul Blanc vineyard. The winery offers a tasting that includes one hour of pickleball, and 1-ounce pours of four different wines. The tasting takes place under a gazebo adjacent to the court. Guests often complement the experience with pizzas from the on-site wood-fired oven as well.
“There aren’t many places around here where you can play pickleball in the middle of a vineyard,” says Michelle Hogan, Anaba’s marketing and brand director. “We’re proud to say we’re one of them.”
Mia Steiger brought her pickleball group for a one-of-a-kind experience amongst the vineyard at Anaba Winery. Photographed Thursday, July 10, 2025, in Sonoma. (John Burgess / The Press Democrat)Alongside two pickleball courts at Napa’s at Carneros Resort and Spa is a Veuve Clicquot Champagne Bar & Lounge. The courtside pop-up bar serves bubbles before, during and after every match. (Carneros Resort and Spa)
On the Napa side of Carneros, the two pickleball courts at Carneros Resort and Spa are branded with the signature yellow of Veuve Clicquot, and are adjacent to the Veuve Clicquot Champagne Bar & Lounge — a pop-up bar that serves bubbles before, during, and after every match.
The resort also employs former pickleball pro Jeff Forcier, who’s on hand twice weekly to help teach the game. “Pickleball is a very social event; it’s easy to meet new people,” Forcier explains. “This property’s courts are set up so that a lot of people can gather, socialize, and play at the same time. I don’t see this at other locations [around the Bay Area].”
Looking forward, Sonoma County pickleballers are excited for the arrival of CenterLine 33 — a members-only facility with 17 indoor courts, 16 outdoor courts, a café, a spa, and a fitness center. The club is scheduled to open this fall in an old movie theater in Rohnert Park.
At 75,000 square feet indoors, it will be one of the largest pickleball facilities in Northern California.
The City of Rohnert Park will turn the shuttered Reading Cinemas building into a pickleball facility and health club. Photographed Thursday Aug. 8, 2024. (Chad Surmick / The Press Democrat)
According to Kip Zook, marketing and sales director for CenterLine 33, the project is the brainchild of Rich Coombs, a partner in the Roxy and Airport theaters in Santa Rosa, general partner in the Airport Business Center, and president of the Windsor Golf Club.
Two of the 17 indoor courts at the new facility will have stadium-style seating to accommodate up to 150 spectators apiece with an element of nostalgia built in. All the seats are repurposed from Summerfield Cinemas in Santa Rosa, which Coombs was a partner in as well.
With these courts, the facility will be equipped to host special matches and high-profile tournaments with nationally ranked players and celebrities from across the country.
“We want to become the go-to place for pickleball events in the region,” says Zook.
Member sign-ups for CenterLine 33 will start sometime shortly before they open, and Zook adds that the club had no plans to accommodate walk-ins unless they were guests of a member.
While this might seem exclusionary, Zook says any additional pickleball in Sonoma County is a good thing. “The more pickleball, the better.”
Carne asada fries require a fork at Galvan’s Eatery in Santa Rosa. (Heather Irwin / The Press Democrat)
Galvan’s Eatery, known for its bright red food trucks, quesabirria and carne asada fries, will open its first brick-and-mortar location in the former Jaded Toad restaurant in Cotati.
The restaurant will be called Galvan’s Beer Garden, according to co-owner Omar Galvan, and is expected to open in January.
Omar, 31, and his brother Ivan, 27, purchased their first food truck in 2020, popping up at breweries including Shady Oak, Old Caz, Cooperage and HenHouse. Frequent social media posts and engagement have helped build their following. Their Instagram account (@galvanseatery) has around 16,000 followers and lists upcoming locations, customer photos and plenty of sizzling taco shots. The brothers now operate three food trucks.
Galvan’s Eatery “Crispy Pancho” surf and turf tacos. (Heather Irwin / The Press Democrat)
As second-generation immigrants, Omar credits a combination of book and street smarts for their rapid growth. Industriously working long days, starting at 5 a.m. at their parents’ Windsor market and taqueria, has helped, too.
Pastries from Quail & Condor in Healdsburg. (Emma K Creative)
Healdsburg’s buzzy Quail & Condor Bakery is expanding its operations to a new location in November, just a croissant’s throw from its current Healdsburg Avenue spot.
Recognized by The New York Times as one of America’s best bakeries and a James Beard Award semifinalist for Outstanding Bakery, founders and chefs Melissa and Sean McGaughey quickly outgrew their pint-sized kitchen after opening in 2020, thanks to destination-worthy croissants, kouign-amann, breads, cakes and other pastries.
Now, they are moving to a new 3,650-square-foot space at 44 Mill St., where, in addition to sweet treats and loaves, they will offer a breakfast menu. Dishes will include sourdough waffles, baked eggs in garlic yogurt served with Turkish-style bagels, and seasonal fruit.
Varieties of croissants available at Quail & Condor bakery Monday, Jan. 6, 2025, in Healdsburg. (John Burgess / The Press Democrat)
“The breakfast menu is something we’ve been excited about for a while, and I’m especially excited to share food from my Turkish family on the platform of California bounty with Healdsburg,” said Melissa, winner of the 2019 Food Network “Holiday Baking Championship” and contestant on the current fifth season of Food Network’s “Alex vs. America.”
The couple also owns Troubadour Bread & Bistro at 381 Healdsburg Ave., which operates as a sandwich shop by day and transforms into the high-end French restaurant Le Dîner by night. Stay tuned for more details.
“You’re stuck on a desert island and can only bring one dish with you. Chef, what dish do you bring?”
Navarro didn’t hesitate, and his answer surprised everyone watching the show.
“You know, I’m very simple,” he began, “I love oatmeal.”
Asimont was incredulous. “What? No, chef, don’t ‘oatmeal’ me!” she protested.
She pressed further, asking what he would eat if he were to die tomorrow. Before she could finish the question, Navarro insisted, “I still answer ‘oatmeal.'”
Our dining editor, Heather Irwin, laughed, while Asimont remained mystified. I, meanwhile, couldn’t stop smiling. Finally, the unsung hero that is oatmeal was being championed by a celebrated local chef. Vindication at last.
Navarro said he makes his oatmeal a day ahead, adding chia seeds and coconut milk before letting it rest overnight in the refrigerator.
“It’s my dish to start the day,” he said. “Every day.”
The hearty breakfast fuels Navarro through long hours in the kitchen. Oats are packed with fiber and protein, keeping the body feeling fuller for longer. And the benefits don’t end there.
According to Healthline, oats are rich in antioxidants and an array of vitamins and minerals, including manganese, zinc, vitamin B and iron. They’re also known to lower cholesterol, improve blood sugar levels, regulate Type 2 diabetes and promote healthy gut bacteria.
A bowl of overnight oatmeal topped with fresh fruit. (Emma K Creative / Sonoma County Tourism)
But Navarro’s adoration for oatmeal extends beyond its nutritional value.
“I love food, but (oatmeal) is my happy time,” he said in a recent phone interview.
“I remember when I was a little kid, my mom used to feed me oatmeal and I used to hate it,” Navarro admitted. He noted since then, he’s grown to love the dish. “I don’t know why, but I just enjoy it the most. I like everything about it — the texture, the flavor, everything.”
Despite its many virtues, oatmeal still suffers from a reputation for being, well, a bit bland and boring. I get it. It looks like gruel — the kind of thing only a Dickensian orphan might eagerly request seconds of. But it’s time to give this humble, heart-healthy dish the respect it deserves.
“Oatmeal can be playful; you can add whatever you enjoy,” Navarro said, noting one could add favorite toppings like fresh or dried fruit and chia seeds. “I put (in) some seeds, nuts and berries, a little bit of honey, not too much.”
On National Oatmeal Day, Oct. 29, celebrate the age-old grain here in Sonoma County, where chefs craft the simple, affordable dish with local flair. Here are a few favorites (including some fun oat desserts), followed by oat-infused recipes from local chefs.
El Dorado Kitchen
Knowing chef Navarro’s affection for oatmeal, the breakfast version at his Sonoma restaurant is surely made with an extra helping of love. Organic steel-cut oats are prepared with brown sugar and golden raisins. (According to the Mayo Clinic, steel-cut oats are the least processed variety — they take longer to cook but deliver the most fiber.) 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com
Layla at MacArthur Place
The restaurant at MacArthur Place Hotel features a lovely vegan bowl of steel cut oats on its breakfast menu. The oatmeal is topped with mixed berries, toasted almonds and a wildflower honey drizzle. 29 E. MacArthur St., Sonoma, 707-938-2929, macarthurplace.com
Tea Room Cafe
At this Petaluma breakfast darling, the Bowl O’ Oats is made with steamed milk, brown sugar, apples and raisins. At $7.50, it’s the most affordable item on the menu, but still filling, nourishing and delicious. 316 Western Ave., Petaluma, 707-765-0199, tearoomcafe.com
Criminal Baking Company
Criminal Baking’s baked oatmeal resembles a moist cake — and paired with a hot cup of coffee, it’s a heavenly way to start the day. The gluten-free baked oatmeal is served with yogurt, lemon curd and fresh fruit. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
The Stavrand Russian River Valley
The complimentary hot breakfast for guests at The Stavrand changes with the seasons. A perennial favorite is the overnight oats, topped with all sorts of seasonal, fresh and dried fruits, nuts and fennel pollen. 13555 Highway 116, Guerneville, 707-869-9093, thestavrand.com
Black Oak Coffee Roasters
To pair with your morning coffee, get the overnight oats made with cinnamon, brown sugar, yogurt and oat milk, topped with macerated mixed berries and graham cracker streusel. Plus, a seasonal, vegan pumpkin spice oatmeal cookie is currently on the menu. 324 Center St., Healdsburg, 866-390-1427, blackoakcoffee.com
Quail & Condor
Move over, Little Debbie. Quail & Condor’s oatmeal cream pies are thick and luscious, with a scoop of fluffy vanilla buttercream sandwiched between two soft oatmeal cookies. Sure, it may not be as healthy as a bowl of oatmeal, so let’s just call it nourishment for the soul. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com
Oatmeal cream pies at Quail & Condor Bakery in Headlsburg, Thursday Aug. 8, 2024. (Chad Surmick / The Press Democrat)All of the pastry items are baked on the premises of the Sweet Pea Bake Shop on West Napa Street. Photo taken on Thursday, Sept. 19, 2024. (Robbi Pengelly/Index-Tribune)
Sweet Pea Bake Shop
This sweet little Sonoma bakery sells large frosted oatmeal cookies among its assortment of delectable pastries. It’s likely to sway any oatmeal cookie naysayers. 720 W. Napa St., Sonoma, 707-934-8797, sweetpeabake.shop
Odd Cookie Bakery
Opened last year with an eye-catching selection of giant cookies and over-the-top cupcakes, Odd Cookie makes delicious, cheekily named treats. The “I Heard it Through the Grapevine” is an oatmeal raisin cookie that’s sure to delight fans of the classic. For those who can’t stand raisins, try the “Oat-rageous Cookie” — a thick oatmeal cookie loaded with toasted pecans and chocolate chips and chunks. 10000 Main St., Penngrove, 707-283-7772, oddcookiebakery.com
Recipes
When asked what’s the best oatmeal he’s ever had, chef Navarro replied, “The one I make.”
His personal recipe for overnight oats takes five minutes to prepare and doesn’t require any cooking — simply put in the fridge for at least 6 hours and let the oats do their thing. Plus, toppings can be modified to individual tastes, showcasing oatmeal’s versatility.
A bowl of overnight oatmeal topped with fresh berries. (Emma K Creative / Sonoma County Tourism)
Chef Armando’s Overnight Oats with Nuts, Seeds & Berries
Makes 2 servings
1 cup old-fashioned rolled oats
1 cup milk (or almond, oat, soy milk — your choice)
½ cup plain Greek yogurt (optional for creaminess)
1 tablespoon chia seeds
1 tablespoon flaxseeds (ground or whole)
1 tablespoon honey or maple syrup (adjust to taste)
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of salt
Toppings (add before serving):
¼ cup mixed nuts (almonds, walnuts, pecans or hazelnuts), roughly chopped
¼ cup fresh or frozen berries (blueberries, raspberries, blackberries or strawberries)
Optional: Drizzle of nut butter or extra honey
In a medium bowl or jar, combine oats, milk, yogurt, chia seeds, flaxseeds, honey, vanilla, cinnamon and salt. Stir well until evenly mixed.
Cover and refrigerate overnight (or at least 6 hours). The oats and seeds will absorb the liquid and thicken.
In the morning, give the oats a good stir. Add nuts and berries on top. Adjust consistency with a splash of milk if needed.
Enjoy chilled straight from the jar, or warm briefly in the microwave if you prefer.
Breakfast bars made from donated food at the Redwood Empire Food Bank, Wednesday May 27, 2015, in Santa Rosa. (Kent Porter / The Press Democrat)
Don Nolan, the chef at Redwood Empire Food Bank’s Kitchen Collective program, shared the following recipes with The Press Democrat in 2015. The recipes are easy and make great use of affordable ingredients — including our oat-y star of the show — so we pulled them out of the archives.
Peanut Butter Oat Bar
Makes 9 servings
1 cup peanut butter (smooth or chunky)
½ cup honey
1½ cups rolled oats
1 cup crisp cereal (such as Rice Krispies, Bran Flakes or Grape Nuts)
½ cup raisins, dried cranberries or chopped nuts
Line a 9-inch x 9-inch pan with foil. Spray lightly with non-stick spray.
Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine that mixture with oats, cereal and dried fruit or nuts in the dish.
Using plastic or parchment paper, press down evenly into the prepared pan. Pre-cut mixture into squares. Place in the refrigerator until set. These bars can be wrapped individually and stored in the refrigerator.
Carrot Cake Granola
Makes 6 servings
3 cups rolled oats
1 cup pecans or walnuts
1 cup finely shredded carrot
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon vanilla extract
¼ cup vegetable oil
¾ teaspoon salt
1 cup raisins
Preheat oven to 250 degrees.
In a large bowl, combine the oats, nuts, grated carrots, cinnamon and brown sugar. In a separate bowl, combine maple syrup, oil, vanilla and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
The European Food Store specializes in items from Eastern European countries Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
With her blonde updo and reading glasses perched firmly on her nose, Olga Rozhkova, owner of the European Food Store, darts from aisle to aisle inside her compact Santa Rosa grocery shop, pulling items from the shelves faster than I can keep up.
“This is very popular with chefs,” she said, tossing a slab of Belgian butter into my basket. She grabs a smoked whole fish from the refrigerator, shrink-wrapped and staring blankly at me.
“Maybe not for you,” she reconsiders, returning the fish to its cold case. I’ve already made it clear that fish and blood sausage aren’t on my shopping list — mostly by wrinkling my nose at the suggestion.
Individually packaged smoked fish at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)The European Food Store specializes in items from Eastern European countries Thursday, Oct. 23, 2025 in Santa Rosa. (John Burgess / The Press Democrat)
The whirlwind continues: French tea, Russian chocolate, sauerkraut, German spaetzle, fresh bread, frozen dumplings, mounds of meat and cheese, kosher sour cream, a bottle of wine and a tube of “caviar,” all appear in my basket, one after the other.
Nestled inconspicuously in a strip mall on Santa Rosa Avenue, between miles of taquerias, smoke shops and tile stores, the European Food Store is a destination, not an accidental find. For its loyal clientele – whether European travelers who’ve fallen for a particular brand of chocolate or ex-pats yearning for a taste of home, Rozhkova, who was born in Russia, is a trusted guide to the Old World. And she probably has what you’re looking for.
It’s been more than 20 years since Rozhkova arrived in Santa Rosa with her husband. In Moscow, she was a clothing designer, but after her son was born, she realized there was no place nearby to find the foods she missed from home. In 2011, she opened the store that’s a taste of home for Germans, Eastern Europeans, Russians and now, relocated Ukrainians fleeing the war.
The European Food Store owner Olga Rozhkova has spent 15 years finding traditional and unusual items from Eastern European countries Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
As I continue wandering the aisles, Rozhkova disappears for a moment, helping a regular with sweets, then directing another to tahini. I drift aimlessly, stumbling upon flour, jams, bins of hard candy and something that might be pine-flavored juice. My basket grows fuller, but the journey isn’t over. Spinning around, Rozhkova reappears with a few more treasures in tow.
“You need this French Espelette pepper jam for the bread and some cheese, too,” Rozhkova said, grabbing both from the shelf.
“OK, now we’re done?” she asks, ringing up my purchases.
Though I may be finished shopping, I’ve still got a world of flavors to try. That salty butter, in particular, is calling my name.
Here are some favorites from my shopping trip:
Fresh baked rye breads at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Fresh pumpernickel, $7.99: You haven’t tasted rye bread until you’ve had German pumpernickel. Dense, nutty and slightly sour, it is baked daily at the store. Considered one of the healthiest breads, it’s a European staple and pairs perfectly with hearty meats and cheeses.
Pelmeni, $18.99: Think tortellini with a Russian twist. These tiny boiled dumplings, a national dish in Russia, are often filled with lamb, beef or chicken.
The European Food Store carries frozen perogies and other Eastern European dumplings Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Sour cream $5.99: In Eastern Europe, sour cream (and butter) is a go-to topping for nearly everything. The Vologodskaya brand, creamier than American counterparts, is made exclusively with pasteurized milk.
Candy: From salty licorice to Ritter Sport chocolates in every flavor, Austrian Milka bars, marzipan, and Russian Sharmel chocolate-covered raspberry marshmallows ($9.99), the sweets selection is a serious draw. I’m a Haribo fiend, though most of their gummies ($3.50) aren’t the German-made, corn-syrup-free varieties I crave; they’re manufactured in Turkey for American markets.
The loose bulk candy display at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)Containers of caviar at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Fish, fish and more fish: Whether canned, frozen, vacuum-packed, jarred, tinned or pickled, the European Food Store has no shortage of finned fare. Northern Europeans are fish-obsessed, and here, you’ll find herring, sardines, trout and “sprats,” whatever those are. Caviar is also available.
Wild wines: Georgian wines are having a moment, though the country is considered one of the world’s oldest winegrowing regions. Try a Saperavi (red) varietal or Tsinandali (white, made with Rkatsiteli and Mtsvane grapes). The clay wine bottles, shaped like bears, fish or eagles, are throwbacks to the days when wine was kept in pottery.
Find rare Bulgarian wines in elaborate bottles at The European Food Store Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)Packages of tea featuring Russian royalty at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Tea: An entire aisle is dedicated to tea and coffee, mostly from Eastern Europe and Russia, but the real gem here is Nina’s The de Marie Antoinette ($24.99), a tea blend made for the French queen in 1776. Infused with rose petals and apples from the King’s Garden at Versailles, it continues to use heirloom apples from that very royal garden.
European butter: Butter is better in Belgium. Les Prés Salés Camargue ($9.99), with its 82% butterfat and French sea salt crystals, simply melts on the tongue. There’s no comparison.
A variety of cured meats available at European Food Store in Santa Rosa. (Christopher Chung/ The Press Democrat)
Meat: A case of sausages, pâtés, salumi, hams, brats and bacon anchors the store. Goveda Prsuta ($36.99/pound), a smoked beef similar to prosciutto, pairs wonderfully with cheese and pumpernickel. Alex’s Vienna sausage ($11.99) is another favorite, especially when served with Bavarian sauerkraut ($5.99).
Sweet treats: The sugary selection also includes cakes, ice cream, Turkish delight, halva, poppy seed rolls, Dutch speculaas cookies ($15.99, stroopwafels, honey cakes and stollen for the holidays. Kataifi ($7.99), shredded phyllo dough used in Dubai chocolate, is also available.
Assorted bonbons with a Halloween theme from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Wednesday, Sept. 18, 2023. (John Burgess / The Press Democrat)
No more eyeing that bowl of assorted discount candy reserved for trick-or-treaters. It’s high time to indulge in next-level treats only adults can fully appreciate — and we found just the ones for your Halloween cravings.
Read on below to find the best chocolate treats in Sonoma County, with sweet-toothed grown-ups in mind. Scroll through the gallery above for a sneak peek at all the chocolaty goodness.
Fleur Sauvage Chocolates
The chocolate bars and bonbons are edible works of art, almost too pretty to eat — but it won’t stop you. And for pickup only: a life-size dark chocolate wine bottle ($50). Up the adult factor with Fleur Sauvage’s chocolate and wine pairings, available at La Crema Estate, Baldassari Wines, WALT Wines, BACA Wines, Breathless Wines and Michel-Schlumberger Estate. There’s also Halloween-themed bonbons and chocolate sculptures on display at the shop. 70 Windsor River Road, Windsor, 707-892-2162, fleursauvagechocolates.com
Assorted bonbons with a Halloween theme from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Wednesday, Sept. 18, 2023. (John Burgess / The Press Democrat)Chocolate creations, including a life-size chocolate wine bottle, from Fleur Sauvage in Windsor. (Chris Hardy / Sonoma Magazine)
Sonoma Chocolatiers & Tea House
Organic, local ingredients go into these handmade cocoa delights. Find boxed chocolates with over 150 flavors of truffles and caramels. Plus, nutty toffee, chocolate bars, almond clusters and Zinfandel peanut brittle for next-level, adult-approved treats. You can also reserve a special tasting with the chocolatier ($20 per person; minimum of four people). 6988 McKinley St., Sebastopol, 707-829-1181, sonomachocolatiers.com
Eye Candy Chocolatier
Beautifully crafted truffles and caramels are the main attraction at Eye Candy, which has a self-serve kiosk outside the shop for cocoa on the go, plus other chocolatey treats. A variety of adult-level truffle flavors include absinthe, amaretto, orange Tuaca, banana rum, Kona latte, vanilla brandy, Pastis anise, Jamaica rum and orange Grand Marnier. Also, find chocolate dipped fruit, chocolate-covered Oreos and European hot cocoa. 6761 Sebastopol Ave., Sebastopol, 707-888-0568, eyecandychocolatier.com
Volo Chocolate
Award-winning artisan chocolate using sustainably sourced cacao beans. Volo chocolate bars range from 62% – 73% dark chocolate (real chocolate-loving adults shouldn’t go any lower). The bars include such flavors as mocha, candied orange peel, Meyer lemon and olive oil, toasted hazelnuts and dried figs, and “MexiCali” with dried chiles and cherries. Also, find chocolate salted caramels and chocolate covered pretzels. 707-536-6764, volochocolate.com
French mocha and cappuccino chocolates from Wine Country Chocolates in Glen Ellen. (Chris Hardy/Sonoma Magazine)
Wine Country Chocolates
Find truffles and other chocolates made with local fruit and wines (like Zinfandel, Cabernet Sauvignon and Port). Fan favorites include Cappuccino-Tiramisu, Fresh Orange and Dulce de Leche. Other fun flavors to try include Crème Brûlée, Kahlua Irish Creme, Lemon Tart and Malted Milk. Also find other intriguing treats like sour cherry bark, chocolate dipped figs and sesame ginger chocolate bars. 14301 Arnold Drive, Suite 2, Glen Ellen, 707-996-1010, winecountrychocolates.com
Spend Halloween at local wineries and beer gardens
At last year’s Wizards of Elixirs Cocktail Competition on Oct. 29, 2024. This year’s Wizards of Elixirs competition will take place Oct. 28 at Brewsters Beer Garden in Petaluma. (Don Lex)
Wizards of Elixirs Cocktail Competition
Charbay Distillery and The Perfect Purée of Napa Valley will host the seventh annual Wizards of Elixirs Cocktail Competition from 5:30-8:30 p.m. for VIP ticket holders and from 6:30-8:30 p.m. for general admission on Oct. 28 at Brewsters Beer Garden in Petaluma. A mix of Wine Country’s top bartenders will compete to craft the best original cocktail made with Charbay Blood Orange Mandarin Vodka and a Perfect Purée flavor of choice. Among the competing teams are bartenders from Lo & Behold, The Matheson, Little Saint, Brewsters Beer Garden, Grossman’s Noshery & Bar, Waterhawk Lake Club and more. Attendees can sample handcrafted cocktails, and food will be available for purchase. The event is a benefit for local nonprofits Una Vida and Petaluma Active 20-30. Must be 21 or over to attend. Presale tickets are $40, tickets at the door are $45, and VIP admission is $65. Purchase tickets on Eventbrite. Halloween costumes are encouraged. Brewsters Beer Garden, 229 Water St., Petaluma, wizardsofelixirs.com
Halloween Tour and Tasting at Jordan Winery
Jordan Vineyard & Winery will host its annual Halloween soirée — which will honor the 100th anniversary of The Great Gatsby with jazz music and lavish 1920s decor — at 1 p.m. from Oct. 28 to Nov. 2 at its chateau in Healdsburg. The event will include a welcome glass of Jordan Cuvée paired with Jordan Chef’s Reserve Caviar, followed by a walking winery tour and a seated food and wine pairing, prepared by executive chef Jesse Mallgren. The Halloween tour and tasting menu includes spiced ham deviled eggs, fried chicken sandwich and a lemon icebox cake, all paired with estate wines. Tickets are $95, with special pricing for wine club members. Purchase tickets online. 1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com
Halloweird at El Infierno, Oct. 30
Wine Country event producer and and promoter Jake Ward will present his annual, 21-and-over-only Halloweird event — a North Bay Cabaret Halloween variety show — from 6 p.m. to midnight, Oct. 30, at El Infierno Cantina in Santa Rosa. The show will include comedy, burlesque and drag performances, pole dancers, circus stunts, slam poetry, crowd games and other interactive elements. There will also be a costume contest, live art demos, tarot card readings, a photo booth, food menu and two full bars. Doors open at 6 p.m., the variety show starts at 7 p.m., Oakland band Van Goat performs at 9 p.m. and a post-show DJ dance party starts at 10 p.m. and lasts through midnight. Costumes encouraged. Tickets range from $25-$200. Purchase tickets on Eventbrite. El Infierno Cantina, 120 Fifth St., Santa Rosa, 707-494-6855, northbayevents.com
Halloween Candy and Wine Pairing at Dutton Estate
Dutton Estate Winery is currently hosting a wine and Halloween candy pairing daily through Oct. 31. The experience includes sips of five wines accompanied with an assortment of Halloween goodies. $45 per guest. Reserve on CellarPass. 8757 Green Valley Road, Sebastopol, 707-829-9463, duttonestate.com
Halloween Happy Hour at Notre Vue Estate
Notre Vue Estate Winery & Vineyards will host a Halloween happy hour from 5-7:30 p.m., Oct. 31, on its hilltop terrace. The event will include a complimentary glass of wine and two slices of pizza, plus 10% off all bottle purchases throughout the night. $10 per person. Reserve on CellarPass. 11010 Estate Lane, Windsor, 707-433-4050, notrevueestate.com
Slay O’Ween at Bloom Carneros, Oct. 31
Bloom Carneros will host a 1980s-themed Halloween dance party from 7-10 p.m., Oct. 31, at the Sonoma restaurant. The 21-and-over event will include costume contests, DJ HurryKane spinning ’80s dance music and drag performances by San Francisco performer Lydia Darling. Proceeds benefit Wake up Sonoma. Tickets are $30 and available on Eventbrite. Bloom Carneros, 22910 Broadway, Sonoma, 707-412-0438, bloomcarneros.com
This renovated midcentury home in Sebastopol is listed for $2,400,000 and is currently under contract. (Courtesy of Alexander Stagnaro)
An exquisitely renovated midcentury home recently hit Sebastopol’s real estate market. The four-bedroom, two-and-a-half bathroom dwelling, just a couple of blocks from downtown, is priced at $2,400,000 and is already under contract.
Built in 1955, the home has been modernized with meticulous design and luxury finishes. Generous use of dramatically veined marbles in the kitchen and bathrooms offers an energized, natural look. White oak built-in benches, cabinetry, trims and wall paneling offer a light-but-warm counterpoint to the cool weight of the stonework.
Wet bar. (Courtesy of Alexander Stagnaro)Backyard. (Courtesy of Alexander Stagnaro)
The interior is light-drenched thanks to numerous windows, an open floor plan, and vaulted ceilings. Pretty wood window trim gives outdoor views a picture-frame treatment. A glass staircase railing brightens the aesthetic further.
The yard is lush with plantings and provides a tranquil spot to lounge and play.
The family home of late Santa Rosa architect Thomas Tomasi is currently listed for sale and was recently highlighted in the New York Times “What You Get” real estate story, “Homes for $1.4 Million in California.” (Jan Pechbrenner / Liftec Media)
The family home of late Santa Rosa architect Thomas Tomasi is currently listed for sale. It was recently highlighted in a New York Times real estate article on $1.4 million homes in California. The three-bedroom, two-and-a-half-bathroom dwelling sits on nearly an acre of land that extends to the center of Santa Rosa Creek. The list price is $1,400,000.
Tomasi built the home — featured in Sunset Magazine multiple times — in 1965 for his family. Today, the residence offers design time travel to a peak in midcentury modern style.
Vintage design lovers can swoon over well-preserved elements: a stained-glass entryway (assembled by Tomasi himself, his son recalls), mosaic tile countertops, stone walls, wood paneling and solid oak cabinetry.
The home’s lush surround of mature trees takes a starring role inside thanks to generous floor-to-ceiling windows that make up nearly whole walls in many rooms.
French mocha and cappuchino chocolates Wine Country Chocolate in Glen Ellen with co-owners Betty, dark hair and a little taller, and Caroline Kelly, blonde and younger and Betty’s daughter.
Sonoma County is home to a group of artisan chocolatiers who are making small-batch chocolates with a Wine Country flair. Many of them are housed in an industrial area of Windsor, which they call “The Windsor Chocolate Block.” More than just candy bars, their creations are delicious works of art that are as lovely to look at as they are to eat.
The National Confectioners Association lists Sept. 13 as International Chocolate Day, coinciding with Milton S. Hershey’s birthday (Sept. 13, 1857). Meanwhile, America’s “National Chocolate Day” is Oct. 28.
Scroll on below for the sweet deets, and click through the gallery for a peek at some of the lovely local chocolates.
You’ll find most Sonoma County chocolates in specialty grocers like Oliver’s, Fircrest or Pacific Market unless otherwise noted.
Our Dining Editor’s Top Picks
Assorted bonbons from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Sept. 18, 2023. (John Burgess / The Press Democrat)
Fleur Sauvage
Fleur Sauvage, run by husband-and-wife team Robert and Tara Nieto, specializes in artistic artisan chocolates. The couple opened a storefront in Windsor in 2021. Robert, who previously worked as pastry chef at Madrona Manor, Thomas Keller’s Bouchon Bistro and Jackson Family Wines, crafts the chocolates while Tara runs the front of the store, where you can order espressos, lattes and hot chocolate to warm up on cold winter days. 370 Windsor River Road, Windsor, 707-892-2162, fleursauvagechocolates.com
Volo Chocolate
Jeff and Susan Mall, of Volo Chocolate, discovered their passion for chocolate while living and working as chefs in Mexico. They started experimenting with flavors, created a “bean-to-bar” craft chocolate recipe and, when they returned to Sonoma County, launched their own chocolate business. They use sustainable chocolate from farmers in Guatemala and Haiti for their handmade chocolate bars. Find their chocolates in a variety of local stores and online. 707-536-6764, volochocolate.com
Sonoma Chocolatiers & Tea House
European drinking chocolate from Sonoma Chocolatiers. This isn’t even in the same universe as Swiss Miss. Made with chocolate shavings and hot milk (plus optional chile or almond milk), it’s a liquid candy bar made for sipping slowly and paging through Proust on a rainy day. They also have a huge selection of chocolate bars from artisan makers using small batch cacao. 6988 McKinley St., Sebastopol, 707-829-1181, sonomachocolatiers.com
Just-made butter creme chocolates with cocoa nibs from Sonoma Chocolatiers in Sebastopol. (Sonoma Chocolatiers)Assorted chocolate truffles from Eye Candy chocolatiers in Sebastopol, Tuesday, Oct. 18, 2022. (John Burgess / The Press Democrat)
Eye Candy Chocolatier
Eye Candy’s chocolates are made by local ophthalmologist and master chocolatier Sonja Schluter, who is particularly passionate about truffles. Schluter launched her chocolate business in 2016, after years of making chocolate for friends and colleagues. She received her culinary training from the Cambridge School of Culinary Arts, Ecole Chocolate in San Francisco and Callebaut Chocolate Academy. Find her caramels and assorted truffles online or at her Sebastopol store, plus at the self-serve kiosk outside the shop, open daily. 6761 Sebastopol Ave., Sebastopol, 707-888-0568, eyecandychocolatier.com
Honorable Mentions
A variety of Belgian chocolates for sale at Steinhouse in Santa Rosa on Friday, Feb. 7, 2025. (Christopher Chung/The Press Democrat)
Steinhouse
Eric Dewit was a contractor for over two decades after working at the Côte d’Or chocolate factory in Brussels as a teen. He eventually manifested his chocolate passion into a shop in Mendocino, specializing in locally made truffles and imported morsels from Belgium. Now, Dewit sells his famous Belgian chocolate and other candies in a quirky, European-inspired shop in downtown Santa Rosa. In addition to chocolate, find an odd yet charming assortment of pantry items, from French jams and Napa Valley honey to unique, vintage-looking beer steins. 631 Fourth St., Suite 18, Santa Rosa, 707-852-4083, steinhousechocolates.com
Wine Country Chocolates
Wine Country Chocolates, run by mother-and-daughter team Betty and Caroline Kelly, create truffles and other chocolates made with local wines (Zinfandel, Cabernet Sauvignon and Port) and local fruit. Fan favorites include Cappuccino-Tiramisu, Fresh Orange and Dulce de Leche. 14301 Arnold Drive, Suite 2, Glen Ellen, 707-996-1010, winecountrychocolates.com
French mocha and cappuccino chocolates from Wine Country Chocolates in Glen Ellen. (Chris Hardy / Sonoma Magazine)Ceremonial cacao from Ora Cacao in Graton. (Ora Cacao)
Ora Cacao
Ora Cacao (formerly Firefly Chocolate) sources cacao from farmers around the world to create ceremonial cacao (or drinking chocolate) based on ancient traditions. The company, based in Graton, offers a variety of 100% cacao, with names like Boundless Belize and Glowing Guatemala, and cacao enhanced with spices and mushrooms such as reishi, chaga, cordyceps, maitake and shiitake. The drinks can be mixed with nut milks and consumed as part of a ritualized community gathering. 9101 Graton Road, Suite 102, Graton, 707-861-8504, ceremonial-cacao.com
Truffles in the shape of cows at The Chocolate Cow in Sonoma on Wednesday, Aug. 3, 2022. (Christopher Chung / The Press Democrat)
The Chocolate Cow
The Chocolate Cow, a family-run business in the town of Sonoma, has served housemade truffles, fudge, ice cream and other sweet treats for more than 30 years. Located in the Mercato shopping center. 452 First St. E., Suite F, Sonoma, 707-935-3564, thechocolatecowsonoma.com
Rainy Day Chocolate
Rainy Day Chocolate in Santa Rosa makes award-winning nib-to-bar chocolate. Available at select local farmers markets and for delivery in Sonoma County and shipping across the country. Stay tuned for updates on a new retail shop set to open in Sonoma County. 707-366-0420, rainydaychocolate.com
See’s Candies
See’s Candies has been a Bay Area favorite for chocolate lovers for over 100 years. Find local stores at Montgomery Village and Coddingtown Mall in Santa Rosa, Lakewood Village in Windsor, Mountain Shadows Plaza in Rohnert Park and Washington Square Center in Petaluma. sees.com
Heather Irwin and Maci Martell contributed to this article.
Salt and pepper crab, tamarind prawns, crawfish boil at Simmer Claw Bar in Rohnert Park. Heather Irwin/PD
In Sonoma County, with our proximity to the Pacific, we can enjoy fresh, straight-from-the-depths seafood at restaurants across the area. Bodega Bay is the hot spot for seafood, of course, with crab shacks and fish markets that also serve food. But don’t overlook places farther north, if you take a day trip to Jenner or Gualala, or spots inland in Santa Rosa, Sonoma and Petaluma.
Crab sandwich from Fishetarian in Bodega Bay. (Fishetarian)
Fishetarian Fish Market
This casual seafood shack on the Bodega Harbor boasts fresh-caught fish daily, healthy twists on traditional seafood favorites and picnic table seating right on the shore. You can’t go wrong with the classics here, including Boston-style clam chowder (plus bread bowls from Franco-American Bakery and Mariposa Baking Co.), and fish tacos, raw oysters and crab cakes. 599 Highway 1, Bodega Bay, 707-875-9092, fishetarianfishmarket.com
Terrapin Creek Cafe & Restaurant
This Bodega Bay restaurant serves a sophisticated seafood menu that features dishes like pan-roasted Hokkaido scallops and fresh crudo of Hamachi with bright notes of lemon and basil. Or try the Mediterranean fish stew, with big chunks of salmon, sole, calamari, clams and potatoes in a tomato and fennel broth. 1580 Eastshore Road, Bodega Bay, 707-875-2700, terrapincreekcafe.com
Pan Roasted Hokkaido Scallops with sunchoke purée, pickled shiitake mushroom, fennel, radish and arugula from Terrapin Creek Cafe Restaurant Friday, May 30, 2025, in Bodega Bay. (John Burgess / The Press Democrat)Crab cakes at Gourmet Au Bay in Bodega Bay. (Heather Irwin / Sonoma Magazine)
Gourmet Au Bay
Add a wood-fired oven and a fully stocked wine bar to a waterfront seafood venue and you get the warm and inviting Gourmet Au Bay. Crab cakes are a best bet, along with clam chowder, baked oysters with garlic butter and the generously topped smoked clam flatbread pizza with bacon, garlic and Parmesan. 412 Bay Flat Road, Bodega Bay, 707-875-9875, gourmetaubay.com
Drakes Sonoma Coast
The Lodge at Bodega Bay has a full-service restaurant with a charming dining room featuring a large stone fireplace and a fireside lounge overlooking the Pacific. Try steamed Tomales Bay mussels or Dungeness crab roll for brunch. 103 Coast Highway 1, Bodega Bay, 707-875-3525, drakesbodegabay.com
Dungeness crab roll at Drakes Sonoma Coast, located in The Lodge at Bodega Bay. (The Lodge at Bodega Bay)Grilled oysters at Fisherman’s Cove in Bodega Bay. (Heather Irwin / Sonoma Magazine)
Fisherman’s Cove
When a seafood shack doubles as a bait shop, you know the restaurant means business. Fisherman’s Cove specializes in fresh oysters from Tomales Bay — the grilled oysters with garlic butter and wasabi cocktail sauce are stars. The crab sandwich, with loads of fresh Dungeness crab on toasted ciabatta bread with a choice of cocktail sauce or dill aioli, is also highly recommended. 1850 Bay Flat Road, Bodega Bay, 707-377-4238, fishermanscovebodegabay.com
Spud Point Crab Company
You can tell Spud Point takes crabbing seriously from the to-the-second timer on its website counting down to the start of crab season. The stacked crab sandwich with housemade sauce consistently gets rave reviews and the New England-style clam chowder rivals those found on the East Coast. You’ll also want to order the crab cakes with roasted red pepper sauce before they sell out (only available on weekends). 1910 Westshore Road, Bodega Bay, 707-875-9472, spudpointcrabco.com
Carol Anello’s clam chowder at Spud Point Crab Company in Bodega Bay. (John Burgess / The Press Democrat)Dining with a view at The Birds Cafe at Bodega Bay. (Heather Irwin / The Press Democrat)
The Birds Cafe
Named for the movie that made Bodega Bay famous, The Birds Cafe boasts sweeping bay views and a simple menu of classic seafood favorites. The fish tacos are loaded with fresh, crispy, beer-battered cod, the clam chowder has flavorful pieces of clam in every bite, and the chunky lobster roll on a buttered brioche bun would warm an East Coaster’s heart. 1407 Highway 1 Bodega Bay, 707-875-2900, thebirdscafe.com
Anello Family Crab & Seafood
This family-run crab and seafood shack is only open on weekends, making its famous Dungeness crab sandwiches a special treat. The Anello family brings fresh, quality seafood from their boats to their customers, with offerings of crab, grilled prawns in garlic butter, Lagunitas IPA-battered fish and chips and Grandma Mimi’s clam chowder. 1820 Westshore Road, Bodega Bay, 707-232-8002, anellofamilyseafood.com
Fresh crabs at Anello Family Crab and Seafood in Bodega Bay. (Heather Irwin / Sonoma Magazine)Corvina in a coconut citrus broth with snap peas, and Espelette oil from the Coast Kitchen at the Timber Cove Resort on the Sonoma Coast. (John Burgess/The Press Democrat)
Coast Kitchen
The dreamy seaside Timber Cove Resort has a full-service restaurant with cozy seating options — you can take in the ocean view from the outdoor patio or pick a warm spot by the stone fireplace inside. Coast Kitchen offers seasonal fare, a long wine list and carefully presented dishes. Try the creamy smoked trout chowder, grilled salmon wings and corvina in a refreshing coconut citrus broth. 21780 Highway 1, Jenner, 707-847-3231, coastkitchensonoma.com
Oyster and wine pairing with a view at River’s End Restaurant & Inn in Jenner. (Tiffany Nguyen / Sonoma County Tourism)
River’s End Restaurant
Probably the most romantic seafood eatery on our list, River’s End is both a cozy inn and a fine-dining restaurant, graced by gorgeous sunset views over the ocean. While the menu changes with the seasons, it often includes oyster and wine pairings and the restaurant’s signature clam chowder. 11048 Highway 1, Jenner, 707-865-2484, ilovesunsets.com
Rocker’s Roadhouse
Situated in the historic Valley Ford Hotel, Rocker’s Roadhouse (formerly Rocker Oysterfeller’s) serves Southern comfort cuisine with ingredients sourced from nearby farms and fisheries. This translates to next-level Cajun-seasoned Dungeness crab cakes with a remoulade sauce, beer-battered rock cod fish tacos and barbecued Tomales Bay oysters (get the Louisiana hot oysters for a taste of Southern heat). 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com
From left, grilled oysters with pesto butter, Louisiana hots, and garlic butter from Rocker’s Roadhouse (formerly Rocker Oysterfeller’s Kitchen + Saloon) in Valley Ford. (John Burgess / The Press Democrat)A cold beer with the Captain’s Platter served with Dungeness crab, fried calamari, beer battered shrimp and rock cod with a side of Dipper fries at Rocker Oysterfeller’s at Lucas Wharf in Bodega Bay on Friday, Aug. 23, 2024. (Erik Castro / For The Press Democrat)
Rocker Oysterfeller’s at the Wharf
Opened last year in the former Lucas Wharf Restaurant location, Rocker Oysterfeller’s second outpost delivers on excellent, locally sourced seafood with a few Southern twists. The Creole Fisherman’s Stew is a glorious display of fresh, local seafood, and the Captain’s Platter is a surefire bet for delightfully fried rock cod, calamari, beer-battered shrimp, Dungeness crab cakes and French fries. The Cajun Blackened Pasta with wild gulf shrimp is a personal favorite. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com
Handline
This Sebastopol eatery pairs sustainably sourced seafood with locally grown produce (much of it from its own backyard). The fish tacos are a draw here, made with beer-battered rockfish, fresh shaved cabbage, chipotle aioli, avocado and lime. Other fan favorites include the Monterey trout salad with a heavenly green goddess dressing, and La Sirena tostada with poached calamari, fresh veggies, citronette and pickled chile aioli. 935 Gravenstein Highway S., Sebastopol, 707-827-3744, handline.com
The Handline ‘El Coronado’ tacos with beer-battered fried rockfish, shaved cabbage, chipotle aioli, avocado and lime. (John Burgess / The Press Democrat)Crisp Skin “Tai” Snapper with smoked chile oil and Thai herb sauce at Oyster, a restaurant in The Barlow, Monday, Nov. 7, 2022, in Sebastopol. (Darryl Bush / For The Press Democrat)
Oyster
Sustainable seafood is the focus of this Parisian-style oyster and bubble bar from Kosho restaurant’s Jake Rand. The charming indoor-outdoor location at Sebastopol’s Barlow makes for great people watching while snacking on Spanish octopus a la plancha, crispy skin tai snapper, rock shrimp ceviche or seared scallops in brown butter. Worth a special trip. 6770 McKinley St., Sebastopol, 707-503-6003, oystersebastopol.com
The medium seafood platter with peel and eat Gulf prawns, Blue Point oysters, littleneck clams, and half a Dungeness crab with a variety of dipping sauces at Willi’s Seafood and Raw Bar in Healdsburg. (Beth Schlanker / The Press Democrat)
Willi’s Seafood & Raw Bar
The Starks’ seafood restaurant in Healdsburg features a tapas-style menu of eclectic twists on classics. Standouts — beyond the ever-popular Maine lobster roll — are the pan-roasted shrimp with chiles, charred octopus tacos with aji amarillo and pickled hearts of palm, and the caramelized butterfish with miso vinaigrette and exotic mushrooms. The buffalo-style crispy fried oysters served on the half shell are a fabulous spicy, crunchy starter for the table. 403 Healdsburg Ave., Healdsburg, 707-433-9191, willisseafood.net
Bag o’ Crab
Bag O’ Crab is exactly that: a steaming pile of seafood dumped onto a communal plate that’s a love-it-or-hate-it kind of thing. Wearing a large plastic bib and eating with your fingers is also self-selecting. If you’re up for both, or just find pulling off shrimp heads weirdly satisfying, Bag O’ Crab is your new favorite restaurant. Combos are the best bet, offering mix-and-match choices of Dungeness crab, king crab legs, clams, crawfish, shrimp and lobster. 1901 Mendocino Ave., Santa Rosa, 707-843-7267, bagocrabusa.com
At Bag O’ Crab in Santa Rosa, customers can mix and match their favorite seafood in one large dish. Choices include crab, lobster, crawfish, clams, shrimp and more. (Bag O’ Crab)Fresh oysters at Santa Rosa Seafood in Santa Rosa. (Heather Irwin / Sonoma Magazine)
Santa Rosa Seafood
This seafood market on Santa Rosa Avenue has been selling fresh local and exotic fish to North Bay customers for more than 40 years. Fresh-caught crab is offered daily until it sells out, and those in the know wouldn’t leave without a pound of smoked salmon. You can find any other seafood you desire here, from bay scallops and calamari steaks to yellowtail and whole black cod. 946 Santa Rosa Ave., Santa Rosa, 707-579-2085, santarosaseafood.com
Pezcow
This upscale marisco spot rarely gets the attention it deserves for impeccable seafood dishes, molcajete with shrimp, mussels, scallops, octopus and crab legs, aguachiles and show-stopping piña rellena, a half-pineapple filled with seafood topped with melted cheese (surprisingly awesome). 8465 Old Redwood Highway, Suite 510, Windsor, 707-236-7342, pezcow.com
Clockwise from top left, Whole Deep Fried Tilapia, Torre de Mariscos,Pina Rellena, Camarones a la Momia, Molecajete Mar y Tierra and Tacos Dorados de Picadillo from Pezcow in Windsor on Friday, April 1, 2022. (John Burgess / The Press Democrat)Salt and pepper crab, tamarind prawns, crawfish boil at Simmer Claw Bar in Rohnert Park. (Heather Irwin / The Press Democrat)
Simmer Claw Bar
Vietnamese-Cajun fusion is the kind of cuisine most of us didn’t know we needed. The crispy coconut shrimp are a winning treat every time, and the tender fried frog legs are a fun surprise. The true Simmer Claw Bar experience would be incomplete without a seafood boil: a pound of your choice of seafood (try the crawfish for a taste of Louisiana) with your choice of flavoring (Cajun, lemon pepper, garlic butter or the secret Simmer Sauce) and desired spice level. 595 Rohnert Park Expressway, Rohnert Park, 707-806-2080, simmerfamily.com
Anna’s Seafood
Skip the freezer aisle at the grocery store and head to Anna’s Seafood next time you want fresh seafood to bring home. You can’t go wrong with the selections here, such as the rich sashimi-grade Pacific king salmon or meaty ahi tuna steaks. If you’re looking for ready-to-eat meals, try the assorted pokes, crab cioppino and smoked salmon. 901 Lakeville St., Petaluma, 707-318-5286, shopannasseafood.com
A platter with smoked salmon and caviar at Anna’s Seafood in Petaluma. (Anna’s Seafood)The Dozen Oysters plate at The Shuckery in Petaluma includes St. Simone, Kumamoto and Hog Island oysters. (John Burgess / The Press Democrat)
The Shuckery
The Shuckery’s Lalicker sisters, known as the Oyster Girls, know their way around shellfish, much to the benefit of locals and visitors. Check out their daily selection of raw oysters or order the baked oysters (Rockefeller, poblano, miso or bingo). The mussels and clams are tender, delicate and savory, accompanied with grilled Della Fattoria bread to sop up the flavorful wine sauce. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com
Caldeirada, or Portuguese Fisherman’s Stew, with sea bass, scallops, clams, mussels, shrimp, potatoes, and linguica from chef Manuel Azevedo at La Salette in Sonoma. (John Burgess / The Press Democrat)
La Salette Restaurant
Fresh seafood is at the heart of Portuguese cuisine, which La Salette does exceptionally well. You could get lost in the starters alone, such as the Atlantic salt cod cakes, chouriço-crusted day boat scallops and wood oven-roasted whole sardines. But the entrees that can’t be missed are the bacalhau no forno, a traditional Portuguese dish of salt cod in a baked casserole, and the caldeirada (or Portuguese fisherman’s stew) with sea bass, scallops, clams, mussels, shrimp, linguiça and fingerling potatoes. 452 First St. E., Suite H, Sonoma, 707-938-1927, lasaletterestaurant.com
Valley Swim Club
Owners of buzzy Sonoma restaurant Valley Bar + Bottle have opened a casual seafood spot offering coastal staples like chowder and griddled, split-topped rolls with juicy fried oysters, shrimp or crab, along with seasonal aguachiles (shrimp with cucumbers, lime and cilantro is a favorite). Pescadillas — a cross between a fish taco and a seafood empanada — are perfect handheld snacks, while bigger entrees include trout a la plancha and a spicy tuna bowl. 18709 Arnold Drive, Sonoma, 707-243-3032, valleyswim.club
Trout La Plancha with kimchi, ssamjang and greens from opening day at the Valley Swim Club restaurant Tuesday, Oct. 3, 2023, in Sonoma. (John Burgess / The Press Democrat)
Worth a Trip to Marin
Hog Island Oyster Co.
There’s nothing better than slurping oysters just feet from where they’re harvested on Tomales Bay. Oysters are pretty much the entire menu (you can also get a few salads, cheese and charcuterie), but whether they’re raw or barbecue, you’re here to shuck. Reservations only. Bonus: Last year, Hog Island opened its newest location in the form of a pickup window in Petaluma (419 First St., Suite B). 20215 Shoreline Highway, Marshall, 415-663-9218, hogislandoysters.com
Oysters from Hog Island Oyster Co., which has a brick-and-mortar location in Marshall and a pickup window in Petaluma. (Remy Anthes)A sampler plate of Rockefeller, left, barbecued, and Kilpatrick oysters at The Marshall Store. (Christopher Chung / The Press Democrat)
The Marshall Store
Though it was named among The New York Times’ “Top 50 Restaurants in America” in 2021, The Marshall Store remains an unpretentious oyster bar frequented by locals. Residents and visitors alike come for the fresh oysters, like the sought-after grilled Kilpatricks topped with garlic butter, Worcestershire sauce, bacon and parsley. But don’t miss the hearty, New England-style clam chowder or vibrant fish tacos with grilled mahi mahi. 19225 Highway 1, Marshall, 415-246-9306, themarshallstore.com
Tony’s Seafood Restaurant
Tony’s was established in 1948 by Croatian fisherman Anton ‘Tony’ Konatich. The seafood shack, now owned by Hog Island Oyster Co., is popular for its daily fish specials and locally caught shellfish, particularly the HIOC Clam Chowder, served in the style of a cioppino, with whole Manila clams and hunks of vegetables, potatoes and bacon in a cream-based broth. For something more on the crispy, carby side, go for the fried oyster po’boy with HIOC’s signature Hogwash slaw and housemade tartar sauce on a Route 1 hoagie roll. 18863 Highway 1, Marshall, 415-663-1107, hogislandoysters.com/restaurants/tonysseafood
Fresh Dungeness crab caught right outside of Bodega Bay, at Tony’s Seafood in Marshall. (Tony’s Seafood)Fish tacos from the Gualala Seafood Shack. (Heather Irwin / The Press Democrat)
Worth a Trip to Mendocino
Gualala Seafood Shack
A small, no-frills shack by the ocean with a modest, straight-to-the-point menu of classic dishes is how to win over a seafood lover’s heart. After a day of whale watching or hiking coastal bluffs, settle in for a meal of crisp local rockfish and chips with a side of housemade tartar sauce. For a bite of something fresh and zesty, go for the stuffed fish tacos with purple cabbage, pico de gallo and chipotle cream. 38820 S. Highway 1, Unit 104, Gualala, 707-884-9511, gualalaseafoodshack.com
