Healdsburg in 2001 was a different place. Back then, a $25 steak felt like a splurge, and the sidewalks belonged to dusty boots and Carhartts, not Birkins or Blahniks.
That was the year chef Charlie Palmer opened Dry Creek Kitchen, putting the agricultural outpost on the culinary map. Heirloom tomato salad and locally grown beets with goat cheese still felt novel — and Palmer’s $25 charcoaled beef sirloin was the priciest item on the menu.
That same year, a more humble pub opened just a block away to a quieter reception. Healdsburg Bar & Grill, or HBG as it was quickly dubbed, became the place where locals could settle in with a beer and feed the whole family for less than $50. It wasn’t McDonald’s, but you could get a solid burger for $7.25 or grilled salmon for less than $11.
As Michelin-minded restaurants have crept across the plaza in recent years, HBG has stayed the course as a rare affordable option. There’s always been a chef’s touch to the food, but never a whiff of preciousness, even after chef Douglas Keane of Cyrus and his partner Nick Peyton took over in 2008. (They moved on in 2024.)
Now, more than twenty years later, the two restaurants that once bookended Healdsburg’s dining scene are tied together again, with Palmer at the helm of both menus. He brings along his signatures — Julia Child’s boeuf bourguignon, duck confit — while keeping the old standbys like the HBG burger and fried chicken. Sometimes, what’s old feels new all over again.
What’s new
In mid-December, Palmer and HBG owner Danya Richter unveiled a full refresh: a new menu and bar program, a brighter look and a reimagined outdoor space. It’s just the latest in Palmer’s flurry of projects — he’s just opened Folia at the Appellation resort in Healdsburg, has his sights set on a similar venture in Petaluma and still keeps a hand in Dry Creek Kitchen, not to mention his restaurants in New York and Napa. In the kitchen at HBG, former Dry Creek Kitchen sous chef Hugh Dyer now runs the stove.
Richter, a local hairdresser and longtime family friend of the Palmers, reached out to Palmer after Keane’s departure.
“She asked for help. We got involved. And then I really got into it,” Palmer said. “We started with a few tweaks in the kitchen and now we’ve redone the entire place.”
“Our goal is really to make this a place for families to go, to keep it affordable. A lot of people who used to come after games and school are coming back and takeout is getting traction,” he added.
Regulars will notice a change in the decor, though it’s more a gentle shift in mood than a full transformation. There’s new lighting — a farmhouse chandelier that catches the eye, dimmable table lamps for reading menus and actually seeing your food — along with muted green-gray accent walls and a dining room that feels more clubby than clubhouse.
Inside, there’s also plenty of new greenery, including several potted olive trees, a Palmer favorite.
Right away, the food is better — noticeably so. In recent months, things had started to slip, with dishes that felt phoned in. On a summer visit, I left unimpressed, wondering what had happened to this downtown Healdsburg staple.
The full bar has always been a draw, especially for those brunchy, over-the-top bloody marys. Now, general manager Steve Alkire has added a handful of new cocktails. The Fresa-Rita, with black pepper-infused tequila, strawberry, triple sec and citrus, stands out. All signature and classic cocktails are $13.50.
The new HBG keeps what’s made it a local favorite for more than 20 years, but steps confidently into its next act: a stronger menu, cocktails as good as ever and a room that feels ready to welcome a new generation of diners.
Best bets
Beef Bourguignon ($25): Palmer wasn’t just a fan of Julia Child; he cooked alongside her on PBS’s “Cooking With Master Chefs.” Here, he leans into her version of beef bourguignon, caramelizing the meat and vegetables, and deglazing with beef stock instead of red wine. It’s a small shift, but it dials up the umami. Tender beef, pearl onions, potatoes and carrots drift in a sauce you’ll want to mop up with bread. Hearty winter fare and worthy of Julia’s approval.
Oysters Rockefeller ($18) or Half-Dozen Wings ($13): Whether you’re feeling pinkies-up and Champagne-ready or just in the mood for football and beer, there’s a move for both. The warm oysters arrive under a blanket of melty Parmesan, spinach and buttered bread crumbs — a little bit of class. The wings, crisp and saucy, are an HBG signature, with your pick of Buffalo, barbecue, sweet Korean chili, blue cheese or ranch. Get both and call it good.
Bucket O’ Fried Chicken ($34): Palmer says they’re leaning into fried chicken, and it shows. A whole chicken — 10 pieces — arrives in a paper bucket, just like the Colonel’s, but this one is long-brined and double-fried. It’s an upgrade on the HBG classic.
Falafel Salad ($17): An HBG staple and one I always circle back to. Crunchy falafel, a drizzle of tzatziki, cucumber, tomato and olives, all anchored by a base of creamy hummus.
Bar Steak ($28): As the owner of steakhouses across the country, Palmer delivers here: an 8-ounce New York strip with a perfect sear and a generous puddle of melted garlic butter. Thin bistro fries tucked underneath soak up the juices and arrive salty and crisp. The side salad is forgettable — I’d trade it for more fries and a side of aioli.
HBG Burger ($17): The classic. American cheese, special sauce, bacon marmalade, all on a toasted brioche bun. You really can’t go wrong.
Warm Chocolate Chip Cookie Skillet ($7): Nothing fancy here — just a soft, warm chocolate chip cookie in a cast-iron skillet, topped with a scoop of vanilla gelato. Perfect for sharing.
If you go: Wednesday night is trivia night and the place fills with local teams, plates of food and plenty of friendly debate. Anyone can join in, but if you’re after a quieter spot, the enclosed patio is your best bet.
Happy hour runs from 3-6 p.m. Sunday, Monday, Thursday and Friday, with drink specials, wings ($6), fried chicken or pulled sliders ($8-$10), poke bites ($9), and queso dip with chips and salsa ($7). Brunch is served from 10:30 a.m. to 2:30 p.m. Saturday and Sunday, offering Benedicts ($16-$17), corned beef hash ($15), fried chicken and waffles ($15) and pancakes ($15), in addition to burgers and other lunch items.
Healdsburg Bar & Grill is open from 11:30 a.m. to 9 p.m. Wednesday through Monday (closed Tuesday). 245 Healdsburg Ave., Healdsburg; 707-433-3333; healdsburgbarandgrill.com