Dry Creek Kitchen

The cooking is international-Californian, meaning lots of fresh local ingredients handled with sophistication, such as scallops en croute with a black truffle sauce, and house-smoked Liberty duck breast with a confit of duck leg meat and pork belly joining it on the plate. The pastry chef does excellent work with intricate delicacies. There’s a list of more than 500 wines, all from Sonoma County, and there is no corkage fee if you bring a Sonoma wine of your own. All this glamour is not inexpensive, so be prepared.

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Healdsburg Avenue 317
Healdsburg 95448 CA US
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Mon-Thurs: 5:30PM–9:30PM Fri-Sat: 5:30PM–10PM Sunday: 5:30PM–9:30PM