Sonoma County’s Best Restaurants of 2024
Experience Sonoma County's best restaurants. From hidden gems to trendy rooftop spots, satisfy your cravings with a diverse range of cuisines.
Category: Magazine
Read the latest articles from Sonoma Magazine
Sonoma’s Bing Cherries Are the Star of This Summer Pasta Salad
Dive into Sonoma County's cherry season this summer with a bright, versatile pasta salad recipe.
Table Culture Provisions: A Fine-Dining Success Story in Petaluma
Peek behind the counter at Table Culture Provisions, where collaboration and a can-do optimism underlies a top-level menu filled with Sonoma flavor.
Locals Honor a Santa Rosa Juneteenth Tradition with Community and Soul Food
Sonoma County’s Juneteenth celebrations go back over 70 years — with food and family at the heart of the tradition.
Santa Rosa Artist Teaches Mindfulness Through Watercolor Botanicals
SOFA District artist Hannah Day celebrates the bounty of the summer garden in her watercolor portraits and painting classes.
A Penngrove Chef Applies Modern Restaurant Design to Home and Teaching Spaces
In rural Penngrove, a professional chef cooks and creates in two separate spaces: one for family and one for teaching.
This Upcoming Healdsburg Festival Pairs Music and Wine for an Important Cause
The second annual BloodRoot Ramble festival will raise money to promote gun safety and end gun violence. It will feature LA-based indie rockers Lord Huron, along with Andrew Bird, Cautious Clay, and others.
The Insider Secret to the Best Parties in All of Wine Country
The wine flows freely, the food is delicious, and the summery vibes are never-ending at local release parties, where club members pick up the newest wines.
Dream Drives: 3 Perfect Spring Day Trips in Sonoma County
Compare clam chowders along the coast, nibble on fresh cheeses amid the green pastures of west Petaluma, or take in wildflower season just outside of Healdsburg.
White Pinot Noir Is the Latest Trend in Wine Country. Here’s What You Need to Know
With a long career as a key varietal in the making of Champagne, Pinot Noir is no stranger to being stripped of its purple skin. But what happens if the juice isn't filled with fizz?