Santa Rosa’s New Capriciano Osteria Is Already Packed With Diners Eager for Italian Classics
Italian classics made with high-end local ingredients fill the tables at Capriciano Osteria, opened in Santa Rosa's former Tipsy Taco space.
Category: Sonoma Restaurants
Hazel Restaurant Is Back in Occidental — And More Hazel Than Ever
The pot roast is braising, the vegan Caesar is back and the schnitzel hangs off the plate. Hazel has reopened in Occidental in a quirky old Victorian that may fit the beloved restaurant better than ever.
Lo & Behold Bar and Kitchen Is Healdsburg’s Favorite After Work Hangout
This late-night Healdsburg spot is dark and moody, but in a cozy-nest way, not a sticky-table-and-some-guy-passed-out-at-the-bar way.
Screamin’ Mimi’s Among Washington Post’s Top US Ice Cream Shops To Build a Vacation Around
After over 30 years in business, Sonoma County locals and national publications alike are still screaming for Screamin' Mimi's in Sebastopol.
Baci Cafe & Wine Bar Reopens in Healdsburg After SUV Crash
Baci Cafe & Wine Bar has reopened in Healdsburg a little over two months after an SUV crashed 40 feet into the restaurant, causing more than $500,000 in damage.
Sarmentine Bakery in Petaluma Is the Spot for Crepe Cravings
The baker at this favorite Sonoma County boulangerie trained at a French school devoted entirely to traditional Breton crepes.
Sonoma County Gas Stations Pumping Out Great Grub
Here are some Sonoma County gas stations with food options that may make the price at the pump a little easier to swallow.
Inside Carrusel, Santa Rosa’s Over-The-Top Pink Bruncheria
Carrusel owner Ivy Reyes has transformed a childhood dream into an over-the-top Santa Rosa bruncheria filled with pink velvet, carousel horses and playful Mexi-brunch dishes.
Saucy Mama’s Jook Joint in Guerneville is the Spot People Plan Vacations Around
Yvette Bidegain carries on her father’s barbecue legacy with catfish, ribs, fried chicken and plenty of personality at Saucy Mama’s Jook Joint.
Local Chef’s ‘Hell Chicken’ Might Be a Taste of Heaven on Earth
How does chef Lee Desrosiers make his New York Times-recognized "Hell Chicken" so mind-blowingly delicious? The devil, as the saying goes, is in the details.