Category: BiteClub

Located in the hinterlands of south Santa Rosa Avenue, Na Thong is too good a secret not to let BiteClubbers in on. Sandwiched between a coffee/BBQ shop and a tattoo parlor in, er, a rather colorful part of town the month-old restaurant is serving up some solid Laotian and Thai cuisine to those intrepid enough […]

Tomatoes. Fresh peaches. Corn on the cob. Pretty much anything on the grill. What are your favorite summer foods? You know, the stuff you dream about all winter. The stuff you buy in bulk when August hits. From insalata Caprese to peach pie and potato salad, tell BiteClub what you’re jonesin’ for. And, don’t forget […]

Leave it to Francis Ford Coppola to set a scene. Fade in on the director posed like a seersucker Santa waiting for Christmas. Three! Two! One! The crowd cheers and with a hearty tug, Coppola reveals the name of his new winery: Rosso & Bianco. On cue, the letters buzz to life in a red, […]

Taste of Havana? BiteClub was recently tipped off that a Cuban restaurant is in the works in Sebastopol. Details are still sketchy, but word is that the spot will open sometime in October. I’m already getting itchy for a pressed sandwich. Stay tuned. 707’s Randy Lewis returns(ish)It’s an understatement to say that Santa Rosa never […]

UPDATE 6/18/2008: With regard to some twittering I’ve been hearing about Sky Lounge at the Sonoma County Airport, here’s the scoop straight from owner Jim Goff. He tells BiteClub that Ed Metcalfe (of Shisho in Sonoma) who had a hand in the opening has not been part of the restaurant since early on. In addition, […]

Is that a hint of Clear Lake I’m detecting in my wine? Could be. If you’re drinking some of Napa and Sonoma’s most popular wines you may be getting more than just a whiff of Lake County grapes. With its hot summer days, accelerated growing season and cheap land (by northern California standards, at least), […]

Let them eat faux grasWhen chefs in Chicago were banned from using foie gras in their restaurant, they got creative. Instead of prized duck liver (the animals are force-fed to artificially enlarge the liver), they’re using everything from chicken livers to garbanzo beans to approximate the taste and texture. A recipe for chicken liver faux […]

Big changes for the Carneros Inn’s FARM restaurant. Opening chef Kimball Jones, formerly of Campton Place has departed. Jeff Jake, who recently jumped ship after opening Bar Vino in Calistoga (while doing double duty as Brannan’s exec. chef) has been named as executive chef for the Inn (which includes Boon Fly Cafe, FARM and the […]