One of the most joyful stories I get to write each year is my annual Best Dishes list. These are the plates of pure perfection that make Sonoma County jealous of my job. But trust me: for every one of these dishes, there are easily 100 that don’t measure up. It’s rare to create something so memorable that it lingers in my mind for months — sometimes years — for its combination of flavors, top-notch ingredients, thought and care.
Admittedly, the list is entirely subjective, shaped by where I’ve dined (a lot of French restaurants this year), what I personally love and, occasionally, whether a chef was having a great day or a rough one. There’s no rubric here. My “methodology” is simply a long sift through my notes and an even longer scroll through my camera roll.
2025 has been a thrilling year of big openings, buzzy pop-ups and ambitious young chefs pushing boundaries. As ever, I remain convinced that Sonoma County is the most delicious place on earth, and this list, which I hope you’re not reading on an empty stomach, tells that story.
I’ve left out prices, since many have changed. Some dishes may be out of season or no longer available, but they represent the intention, skill and consistency of the kitchens behind them. I’ve yet to meet a restaurant with one extraordinary dish and everything else terrible.
As always, I’d love to hear about your favorite dishes — and whether I’ve missed any.
January
The Mother Clucker, Shokakko
This fat, twice-fried chicken sando is the gateway drug to your Shokakko addiction. Sink into the crispy chicken breast topped with piles of slaw, pickled jalapeños and a “Bang Bang” dip made with gochujang, chili crunch and fermented chiles, all on a brioche bun. Japanese-style fruit sandos — soft milk bread filled with whipped cream and jewel-bright fruit — have nearly the cult following of Hello Kitty. 1040 N. Dutton Ave., Santa Rosa, 707-494-2264, Instagram.com/eat_shokakko
February
Duroc Pork Chop Milanese, Stella
One of Sonoma County’s biggest openings of 2025, this sibling to Glen Ellen Star leans into Italian classics with Wine Country flair. After spotting this dreamy pork chop on Instagram, we made a beeline for Kenwood. The thinly cut, breaded chop with creamy Meyer lemon-caper sauce was a table favorite. Also memorable: SF halibut crudo with strawberry acqua pazza, brown butter-walnut burrata, lumache pasta and the baked Alaska I’ve been praising since the restaurant’s February debut. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Butter Poached Crab Leg, Harbor House
The two-Michelin-starred Harbor House is worth the pilgrimage to tiny Elk on the Mendocino Coast. Chef Matthew Kammerer’s 10-course tasting menu is a deep dive into the region’s flora, fauna and ocean bounty, with pristine ingredients pushed into ethereal territory. The showstopper? A single butter-poached crab leg wrapped in kombu, sealed inside a rock-shaped loaf of ashes and sand, then roasted in a wood-fired hearth. Cracking it open and unwrapping the kelp cocoon feels like a tiny piece of theater. 5600 S. Highway 1, Elk, 707-877-3203, theharborhouseinn.com
March
Winter Squash Ravioli with Brown Butter, Meyer Lemon, Dungeness Crab, Koji Nut Squash and Chestnuts, Diavola
A seasonal Sonoma County moment — winter ingredients from coast and field, brightened with Meyer lemon in a cozy brown butter sauce. Spring hasn’t quite sprung, but it’s close enough to taste. Chef-owner Dino Bugica is one of the county’s most reliable talents, and his housemade seasonal pasta remains one of my favorites. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
Pistachio Pizza, L’Oro di Napoli
Neapolitan-style, wood-fired pizzas are the soul of L’Oro di Napoli, in both Santa Rosa and the newer Petaluma location. I fell in love with the pistachio pizza, topped with smoked cheese, pistachio pesto, mortadella, provolone cream and basil. 208 Petaluma Blvd. N., Petaluma, 707-981-7175, lorodinapolica.com
Fried Green Tomato and Crab Sandwich, Delicious Dish Provisions
This off-the-beaten-path café quietly turns out some of the best salads, ramen bowls and stacked sandwiches in Sonoma. You might remember chef-owners Lauren and Charles Cotner from their former Arnold Drive spot (now home to Valley Swim Club) and their food is as good as ever. The seasonal Dungeness crab melt is a fan favorite, and I got lucky: a few fried green tomatoes slipped into my brioche-bookended beauty for a surf-and-crunch upgrade. 565 Fifth St. W., Sonoma, 707-560-1060, deliciousdishsf.com
April
Garlic Knots, PizzaLeah
Leah Scurto may be the hardest-working pizzaiola in Sonoma County. Beyond spinning beloved pies, she’s launched a nonprofit supporting women in the pizza business, champions local farms and recently earned Slow Food Sonoma County’s Snail of Approval. Insiders rave about the Old Grey Beard — a swagger-filled pie layered with fontina, mozzarella, Italian sausage, Calabrian chiles, hot honey and orange zest. Don’t skip the deceptively simple Caesar or Uncle Frank’s meatballs, a secret family recipe dotted with pecorino and bathed in velvety tomato sauce. But the true show-stealers are the crispy, yeasty garlic knots, drenched in confit garlic oil and served with marinara and housemade ranch. 9240 Old Redwood Highway, No. 116, Windsor, 707-620-0551, pizzaleah.com
May
Asparagus Salad, Poppy
After my first dinner at this Glen Ellen newcomer, I knew Poppy was bound for my Best Openings list. The Girl & the Fig sibling hit the ground running. I dubbed the asparagus salad “spring on a plate” — mild spears, tart-sweet Watmaugh strawberries and lemon curd forming a bright color wheel of flavor. Also exceptional: poulet rôti with crackling skin and rich vin jaune jus, a poached egg with morels, bread service with duck liver mousse and a baseball-size choux au craquelin filled with espresso mousse. 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com
June
Spring Onion Gratin with Comté, Bistro Lagniappe
Sweet, caramelized onions and Comté cheese with a Parmesan foam is one of the best dishes I’ve eaten — think French onion soup without the soup and double the cheese. Mon Dieu! What remains on the menu is a plate of seasonal vegetables that sounded like ho-hum crudités but arrived as a rainbow of colors, textures and techniques — raw, roasted and pickled — and was also outstanding. 330 Healdsburg Ave., Healdsburg, 707-473-8181, lagniappehealdsburg.com
Steak Frites, Bijou
This elegant take on steak frites restored my faith in the French bistro classic after too many run-ins with gristly hanger steaks and gloopy Bordelaise. At Bijou, tender slices of steak are paired with a lush peppercorn sauce and fries parked neatly on the side to stay crisp for dunking. The dish narrowly edged out two other favorites: diver scallops with beurre blanc and crispy-skinned sea bass with creamy leeks and capers. Chef Stéphane Saint Louis remains a Sonoma County talent to watch. 190 Kentucky St., Petaluma, 707-753-9155, restaurantbijou.com
July
Giuseppe Pizza, Gabacool Provisions
A tent, a cooler full of cheese and three tabletop ovens were all Jeremy Clemens and Michele Querin needed to conquer Sonoma County’s pop-up pizza scene. While there are other contenders, Gabacool has truly dialed in its New York-style pies — especially the Big Tony, a blistered round loaded with red sauce, mozzarella, Parmesan and pepperoni. The pizzas are named after The Sopranos characters, and there’s zero debate over the condiments: housemade ranch and hot honey. Parking-lot pizza at its finest. Locations and times at Instagram.com/gabacool_provisions.
Beef Pho, VN Flavor
Despite its restorative appeal, I often avoid beef pho because of its sometimes overpowering “cow” flavor. VN Flavor’s clear beef bone broth, gently fragrant with warm spices, converts me every time. The Beef Combination includes rice noodles, flank steak, brisket, meatballs and tripe, none of it overly fatty. The banh mi, served on freshly made mini baguettes with barbecue lemongrass pork, pickled carrots and daikon, is also a standout. 90 Raley’s Towne Center, Rohnert Park, 707-843-7585. Also on Toast.
August
Cocao Trifoglio, Dry Creek Kitchen
From the first bite, I knew this sweet-savory cacao trifoglio — a revival of a Chalkboard-era favorite by chef Shane McAnelly — would make my Best Dishes list. Clover-shaped cocoa pasta forms an earthy base for Liberty duck confit finished with Madeira cream sauce and crunchy hazelnut praline. 317 Healdsburg Ave., Healdsburg, 707-431-2807, drycreekkitchen.com
Griddled Zucchini Bread with Tomato Jam and Corn Butter, Street Social
Late summer zucchini and tomatoes may overwhelm gardeners, but here they’re transformed into magic. Griddled zucchini bread meets sweet-tart tomato jam and creamy corn butter for a trifecta of peak season flavor. The summer theme continued with watermelon bites dusted with feta, smoky Urfa pepper, and sour black lime; spinach spaetzle with vegetables and fresh ricotta; and a simple dessert of Straus vanilla ice cream topped with peach caramel. One of the most perfect meals I’ve eaten. 29F Petaluma Blvd. N., Petaluma, 707-774-6185, streetsocial.social
September
Fried Chicken, Rosso
This fried chicken with smashed potatoes and a caramelized pancetta glaze remains one of my top 20 meals in Sonoma County. Coated in Arborio rice flour and fried to a crisp, the chicken stays juicy and flavorful, while the potatoes are loaded with butter and cream. We ate every morsel. Someone may have licked the plate. I also loved the tender veal and pork meatballs in a tomato sugo as bright as the summer sun. Welcome back, Rosso. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com
October
Burrata with Melon and Blackberry, Nasturtium, Pancetta, Sonoma Pizza Co.
I’m still having happy flashbacks to a rainy-day lunch in Forestville, devouring this seasonal stunner solo. I’m fiercely devoted to burrata, mozzarella’s richer sister, and this salad was the ideal foil: curls of ripe honeydew and cantaloupe, late-season blackberries, freshly plucked nasturtium blooms, crushed Marcona almonds, crisp pancetta and a drizzle of honey to tie it all together. 6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com
Pork Chop, Cafe La Haye
Cafe La Haye has served this beloved grilled pork chop for nearly three decades — because it’s just that good. The tender bone-in chop rests on pillow-soft potato gnocchi and pleasantly bitter Swiss chard, but the real star is the tart-sweet mustard seed vinaigrette. 140 E Napa St., Sonoma, 707-935-5994, cafelahaye.com
November
Venison Tartare, Enclos
By now, the iconic image of a deer antler cradling two tiny venison tartare tarts is familiar to anyone watching California’s Michelin scene. Chef Brian Limoges pulls inspiration straight from the Sonoma Valley landscape, even deep-frying lichen into a crunchy garnish. I’ve already praised the 13-course meal and named Enclos my Best Sonoma County Restaurant Opening of 2025, and I stand by it. 139 E. Napa St., Sonoma, 707-387-1724, enclos-sonoma.com
December
Chicken Parmesan, Catelli’s
I’ve overlooked this family-run Italian standby for far too long — not because it isn’t excellent, but simply due to a lapse in visits. After two recent meals, Catelli’s is firmly back on my top Italian list. The cozy Geyserville spot excels at Italian American classics, and I have a particular weakness for the buffalo mozzarella-topped chicken Parmesan, served sizzling in a cast-iron skillet with tart Domenica’s sauce. Pure winter comfort. 21047 Geyserville Ave., Geyserville, 707-857-3471, mycatellis.com