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Michelin's 2019 SF Bay Area Bib Gourmand winners have been announced. 10 of the 68 winners are in Sonoma County. Click through the gallery to find out who won and see photos from each restaurant. (In this photo, Tim's Burger at Backyard Forestville, photo by John Burgess)
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Local newcomer this year is El Molino Central in Sonoma.
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Backyard, Forestville: The chefs at this Forestville restaurant source the menu from their own backyard: meats from local ranchers, fish from local fishermen, fruit from local orchards, vegetables from local farms, wine and beer from local producers.
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Spanish Tortilla Espanola with onions, potatoes, leeks, garlic, duck eggs and fresh herb aioli (also made with duck eggs) from chef Daniel Kedan at Backyard in Forestville. (Photo by John Burgess)
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Pasta Carbonara with onion, morels mushroom, guanciale and garlic from chef Daniel Kedan at Backyard in Forestville. (Photo by John Burgess)
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Bravas Bar de Tapas, Healdsburg: This popular spot has indoor seating and outdoor dining in the backyard, where a bar has been built. Sample from a wide variety of authentic Spanish tapas (snacks), some cold, some hot, some liquid, some not. There’s paella for two or four, and a wine list with lots of Spanish selections, including 13 Sherries. It’s a friendly, relaxing atmosphere for nibbling good food and drinking good wine with friends. (Photo by Christopher Chung)
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Homemade Garlic & Manchego Sausage at Bravas Bar de Tapas, in Healdsburg. (Photo by Christopher Chung)
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Long Cooked Pork Cheeks Bocadillos at Bravas Bar de Tapas, in Healdsburg. (Photo by Christopher Chung)
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SHED Healdsburg: Home to one of Wine Country’s best chefs, Perry Hoffman, this combination of coffee shop, shrub bar, sit-down restaurant, take-out deli and market is a foodie paradise. There is a limited selection of fresh produce, cheeses, meats and other deli items, but here, it’s best to call ahead if you want one of their luxe picnic baskets filled with sandwiches, fruit and macarons. Or just grab a few pastries and some homemade ice cream for the car. (Courtesy photo)
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Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. (Photo by John Burgess)
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Hassle-free Thanksgiving dinner at Healdsburg SHED with turkey breasts, stuffing, gravy and squash. (Photo by Beth Schlanker)
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Chalkboard, Healdsburg: Enjoy an assortment of dishes that range from house made pastas and crudo to fried chicken and locally grown squash. The plates are small enough to share, but be warned: some dishes will make you act like a spoiled child – you won’t want to part with a single bite.
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Pork belly biscuits with maple glaze and pickled onion is served at the Chalkboard Restaurant in Healdsburg. (Photo by Conner Jay)
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The "Candy Bar" with brownie, caramel, roasted milk chocolate cremeaux and nougat ice cream is served at the Chalkboard Restaurant in Healdsburg. (Photo by Conner Jay)
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Diavola Pizzeria & Salumeria, Geyserville: Fresh slices of house-cured lardo on top of a wood-fired pizza. Toss on a few tomatoes and you’ll never look at another piece of mushroom and pepperoni quite the same way again. And it’s just one of the devilish pizzas at Dino Bugica’s pizzeria, Diavola. In this photo, the Salsiccia Pizza, containing house sausage, red onions, and pecorino, at Diavola Pizzeria & Salumeria, in Geyserville. (Photo by Christopher Chung)
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Pappardelle with Duck Sugo at Diavola Pizzeria & Salumeria, in Geyserville. (Photo by Christopher Chung)
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House Cured Salami & Cheese at Diavola Pizzeria & Salumeria, in Geyserville. (Photo by Christopher Chung)
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Glen Ellen Star, Glen Ellen: It looks like a funky frame shack, but the big star on the front of the building suggests just how good chef Ari Weiswasser’s food can be. The wood-fire oven is central to his cooking, and the dishes seem, at first glance at the menu, to be standard fare, yet they have surprising flourishes and hidden flavors. The wine list is a trove of little-known treasures. (Photo by Crista Jeremiason)
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Chanterelle mushroom bow-tie pasta with pumpkin butter at the Glen Ellen Star Restaurant. (Photo by Kent Porter)
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Ramen Gaijin, Sebastopol: Chefs Matthew Williams and Moishe Hahn-Schuman call themselves “gaijin” as a play on the Japanese term for non-Japanese people, but all ethnic differences end in the kitchen. This is the real deal, with authentic, outrageously delicious Japanese fare including robata yakitori meats, artisanal pickle platters, and the star: ramen with handcrafted noodles and succulent pork chashu. The upscale izakaya setting is warm and whimsical, while the craft cocktails are works of art.
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Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, woodier and a 6 minute egg from Ramen Gaijin in Sebastopol. (Photo by John Burgess)
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Owner Marco Palmieri talks with customers at Risibisi Restaurant in Petaluma, a Bib Gourmand winner. (Photo by Beth Schlanker)
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Eggplant parmigiana at Risibisi Restaurant in Petaluma. (Photo by Beth Schlanker)
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Homemade gnocchi with a wild boar ragu at Risibisi Restaurant in Petaluma. (Photo by Beth Schlanker)
