Growler’s Alexi Kulikouskly skates with the puck during their practice at Snoopy’s Home Ice in Santa Rosa on Jan. 2, 2024. (Abraham Fuentes/ For The Press Democrat)
The hottest ticket in town this winter may very well be rinkside, as the Santa Rosa Growlers skate into their sixth season at Snoopy’s Home Ice. Last season, the team played to sold-out crowds, with hundreds of hoodie- and flannel-clad fans filling every seat and every bit of standing-room-only space along the glass, where the action is often just inches away.
The Growlers are a “Senior A” hockey team, which co-owners Sean and Michelle Harris explain is a semi-professional league for former junior and college players who are no longer chasing a pro career but still crave high-level, competitive, full-contact hockey. The team draws a dedicated group of players from not only Sonoma County, but all over the Bay Area, one commuting from as far as Manteca.
“These players, their whole lives have been traveling to play hockey,” Sean explains. “Being on the ice is kind of addictive to these guys. And to get that high level of competition, they’re willing to put in that time.”
Growler’s Adam Wade skates with the puck during practice at Snoopy’s Home Ice in Santa Rosa on Jan. 2, 2024. (Abraham Fuentes/ For The Press Democrat)Fans at a Santa Rosa Growlers game at Snoopy’s Home Ice in Santa Rosa. (Courtesy Andy Lumens)
The Harrises, along with the Growlers’ other co-owners and founders Blake Johnson and John Keshishian, are on a mission to turn Santa Rosa into a hockey town — and it seems to be working. Not only are 700 fans flocking to each game, but this year’s schedule has expanded to include teams from St. Louis, Chicago, and even the New York Police Department, as Santa Rosa’s reputation grows as the place to play.
Snoopy’s Home Ice is part of the charm, with its quaint Swiss Chalet decor, a Zamboni (arguably America’s cutest) painted with an ice-skating Peanuts gang, and the Growlers’ fuzzy bear mascot, Sudsy, on hand to entertain young fans.
“Our barn is probably the best barn,” says Sean, explaining that “barn” is hockey slang for arena. For many teams, that means a cavernous tin shed that doesn’t do much to draw a crowd. “They don’t get 700 people cheering and yelling. It’s an all-around experience for teams to come here. The word’s out, and the quality of hockey is very, very good, too.”
One challenge for visiting teams is Section 102, a notorious group of hecklers whose sole mission is “to live in the heads” of opposing players, according to Sebastopol resident John Garretson, one of the group’s founders. He emphasizes the heckling is all in good fun. While sometimes rowdy, they keep it clean for the kids in the crowd.
The Santa Rosa Growlers mascot interacts with a fan at Snoopy’s Home Ice in Santa Rosa. (Courtesy Andy Lumens)The Santa Rosa Growlers at Snoopy’s Home Ice in Santa Rosa. (Courtesy Andy Lumens)
For fans like Garretson, who find professional hockey a little too fast-paced and sterile, Growlers games offer a more visceral, emotional experience — especially when the helmets come off and the fists fly, which can happen several times a game. “Local hockey has more highs and lows. It has the villain from out of town, it has your local hero. There’s more drama to it,” he says.
A DJ keeps the mood lively throughout the game, spinning a mix of ’80s hair metal bands, ’90s hip-hop chart toppers, and Neil Diamond’s ultimate crowd-pleaser, “Sweet Caroline.” Between periods, adults can grab beer and wine from the beverage booth just behind the team benches, while kids head to The Warm Puppy Café for a cup of hot cocoa — a treat and hand-warmer in one.
For Garretson, and many others who’ve made Growlers games a regular part of their winter Friday and Saturday nights, the experience is about more than just hockey.
“It’s high-energy, fast-paced entertainment deeply rooted in the community,” says Garret- son. “I see people at every game I go to. People I grew up with, people I played street hockey with as a teenager, people I’ve worked with. You can feel the community, the interconnectivity. It feels like home.”
Nick Peyton, maitre d’ and partner at Cyrus restaurant, won a 2025 special Michelin Service Award Thursday July 24, 2025, in Geyserville. (John Burgess / The Press Democrat)
Nick Peyton’s job is to make people happy. As maître d’ of Michelin-starred Cyrus restaurant in Geyserville, which he co-owns with chef Doug Keane, his job is to make every guest feel like a celebrity — from the moment they walk in the door until their final goodbye.
For 50 years Peyton has managed the front-of-house for some of the Bay Area’s toniest restaurants, anticipating the needs of every diner and remaining cool as a cucumber while smoothing any service wrinkles. If the cook has quit, the kitchen is on fire, and the reservation system has gone kaput, he makes sure guests never know it.
In June, he received the 2025 California Michelin Guide Service Award for creating “the antidote to the traditional, snooty fine dining experience,” according to the international restaurant guide.
He’s flattered, but he’s got Champagne glasses to fill and guests to seat as another evening service at Cyrus begins. It’s showtime.
Nick Peyton, maitre d’ and partner at Cyrus restaurant, won a 2025 special Michelin Service Award Thursday July 24, 2025, in Geyserville. (John Burgess / The Press Democrat)
The job description
It’s about making the experience personal. You don’t know what people have gone through to get here, so you figure it out. Maybe they’re not in the best mood and need a little extra attention to elevate the situation. Maybe they want us to stand back or leave them alone. You know when people leave if they’ve had that cathartic experience we would like them to have, because they float out of here. I want their thought on the way to the parking lot to be, “It was worth everything to do that.” But it takes the team to really make sure they have the Cyrus experience.
Industry changes
In the ’60s and ’70s restaurants weren’t all about chefs or cuisine — it was about the maître d’. There was an imperious guy at the front door looking down his nose at you and he was the gatekeeper. Just a reservation didn’t get you the VIP treatment, you had to establish yourself. I’m more of an egalitarian. That couple who comes to Cyrus for their second anniversary made a tremendous commitment, and we make sure they have a fabulous time just like guests who come two times a month.
Guests enjoy the Kitchen Table while chatting with maitre’d/co-owner Nick Peyton at Cyrus in Geyserville. (Chad Surmick / The Press Democrat)Douglas Keane, right, and his business partner Nick Peyton, of Cyrus restaurant in Geyserville. Photo taken on Monday, Nov. 4, 2024. (Christopher Chung / The Press Democrat)
On the critics
Back in the day, Michael Bauer at the Chronicle was all-powerful and all your investors and all your staff have a lot riding on this one guy. We would track the names and phone numbers he used for reservations. If we knew he was coming, we would kind of stage a table in the back. He liked to see the whole room. But a Herb Caen story had the biggest impact that I ever witnessed. He mentioned Masa’s and our phones just lit up. We were getting 400 to 500 calls for reservations a day.
A partnership
Doug and I trust each other. We’ve worked together for decades. I’ve worked with a lot of chefs who want to be all-powerful at the expense of the betterment of their restaurant. I know he’s going to produce great food, and he knows I’m here to make things smooth up front. We both have to work without ego.
Spaghetti all Bolognese with American Kobe beef, veal and pork ribs in a slow-cooked meat sauce at Baci Cafe and Wine Bar Thursday, Oct. 16, 2025 in Healdsburg. (John Burgess / The Press Democrat)
An influx of Italian settlers in the 19th century brought not only their winemaking skills but also their culinary traditions to Sonoma County. Unsurprisingly, some of our oldest restaurants (a few still in operation under second, third or even fourth generations) have kept family recipes as the backbone of their operations.
Newer takes on Italian cuisine often mix in California touches or focus on specific regions of Italy — from Milan to Sicily. With so much diversity in Italian cuisine alone, we’ve reached out to readers on our Facebook and Instagram to garner locals’ favorites in the county.
Scroll on below to find the best Italian restaurants in Sonoma County, starting with our dining editor’s top picks and followed by local faves. Mangia bene!
Our Dining Editor’s Top Picks
Mortadella Meatballs with pistachio pesto and aged Parmesan from Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Stella
While pasta plays a starring role at Stella — which takes a deep dive into lesser-known Italian regional shapes like Roman tonnarelli (spaghetti’s chunkier cousin), Florentine creste di gallo (ruffled rooster’s crest) and rigatoncini (a tiny tube) — its wood-fired grill steals the show. Whole grilled dourade (sea bream fish), lamb ribs, mushrooms and soft Scamorza cheese get the smoky flavor and gentle char unique to live fire cooking.
This restaurant from the owners of Sonoma’s Animo is an homage to Italy. Mostly. While the menu leans heavily on gourmet pizzas and pasta, it also includes dishes like tuna crudo, whole lamb saddle and Asian-inspired pork chop in dashi broth. Pizzas are a highlight, perfectly cooked without the bitter notes of char, and the pastas are equally impressive.
Cacio e pepe with bucatini, seven peppers and pecorino from the Golden Bear Station Thursday, Jan. 11, 2023, on Highway 12 in Kenwood. (John Burgess / The Press Democrat)Paolo Pedrinazzi makes tagliatelle pasta from scratch at Portico in Sebastopol, Wednesday, April 24, 2024. (Beth Schlanker / The Press Democrat)
Portico
Paolo Pedrinazzi and his wife, Kathleen Escamilla, are the pasta whisperers of Sebastopol. Their homey cafe has all the charm of nonna’s kitchen as Escamilla scurries between tables, dropping plates of cacio e pepe, risotto and fresh pappardelle pasta with saffron cream to customers. And, of course, the 12-layer lasagna. Don’t miss the Bolognese and fresh tiramisu made daily.
Italian chef, Italian ingredients, Italian oven, Italian pizza. The most authentic Neapolitan pizza in Sonoma County goes from dough to done in seconds thanks to a superheated wood-fired oven. The housemade lasagna is unbelievably good. L’Oro Di Napoli opened a second location in Petaluma in February 2025, offering an expanded menu but keeping its legendary lasagna a Santa Rosa-only specialty.
Patate e Porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)The enormous Lasagna with a Stagionale salad of arugula, roasted butternut squash puree, sliced almonds, topped with pecorino cheese, in an orange mustard and extra-virgin olive oil dressing from L’Oro di Napoli in downtown Santa Rosa. (John Burgess / The Press Democrat)Spaghetti alla Bolognese with American Kobe beef, veal and pork ribs in a slow-cooked meat sauce at Baci Cafe and Wine Bar Thursday, Oct. 16, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Baci Cafe & Wine Bar
Baci Cafe & Wine Bar feels like a throwback, standing stoically among Michelin-starred destinations and trendy newcomers. Here, the music is never too loud, the glasses are hand-polished and there’s never a rush to turn tables. Frank Sinatra croons in the background, as the staff glides from table to table with the smoothness of warm olive oil.
This popular Kenwood restaurant relocated to Santa Rosa and continues to serve some of the best pizza, pasta and sauces around. We love their polenta with creamy porcini mushroom sauce. Dine on the restaurant’s covered and heated back patio, or pick up for an Italian meal at home.
2792 Fourth St., Santa Rosa, 707-523-2690, cafecitti.com
Penne alla Boscaiola at Cafe Citti in Santa Rosa. (Heather Irwin / The Press Democrat)Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy / for Sonoma Magazine)
Catelli’s
Lasagna with paper-thin layers of pasta and a tried-and-true meat sauce is a signature dish worth the trip north. Chef Domenica Catelli is one of Sonoma County’s bright lights, committed to using the best local ingredients. Don’t miss the burger or chicken Parmesan.
You’ll swear you’re in Italy at this temple of charcuterie, wood-fired pizza and classic Italian entrees, including oxtail ragu with pappardelle, braised beef tripe alla Fiorentina and spaghetti with pork cheek ragu. The cheeky hanging laundry lining the walkway to the back patio completes the experience.
House-cured salami and cheese charcuterie board at Diavola Pizzeria & Salumeria in Geyserville. (Christopher Chung / The Press Democrat)Ca’Bianca’s rigatoni served with Italian sausage, peas, mushrooms, tomato and cream sauce. (Crista Jeremiason / The Press Democrat)
Ca’Bianca
A Victorian home sets the stage for pan-Italian cuisine (from Milan to Sicily). The food always impresses with its restrained simplicity (no gloopy sauces or overwrought pastas) and graceful presentation. Great for impressing parents, dates or coworkers.
835 Second St., Santa Rosa, 707-542-5800, cabianca.com
Campanella
An unapologetic “red sauce joint” that channels the red-and-white-checkered tablecloth, candles in the Chianti bottle, garlic-scented family trattorias that are the lifeblood of Italian American neighborhoods along the Atlantic Seaboard. The mix of old-world and new-world flavors speaks to the 19th-century migration of Italians (primarily from Southern Italy and Sicily) to New York. Garlic knots, chicken Parmesan pizza, steamed clams with linguini and cheesecake are all standouts.
Steamed Clams with Linguini garlic, white wine and seasoned breadcrumbs from Campanella Friday, Sept. 6, 2024 in Sebastopol. (John Burgess / The Press Democrat)Housemade ravioli with marinara and pesto from Canevari’s Deli Friday, March 14, 2025, hidden in the Santa Rosa’s JC neighborhood. (John Burgess / The Press Democrat)
Canevari’s Deli
The tiny ravioli factory founded in 1929 still sells freshly made ravioli (the original recipe) but has expanded into a popular Italian deli under current owner Lou Chambrone (formerly of Sweet Lou’s in Cotati). Chambrone has upped Canevari’s game with fat Italian-style subs, his recipes for lasagna, creamy tiramisu, polenta and dozens of other dishes.
Tuscan-born chef/owner Francesco Torre has spent 12 years in Forestville serving food from northern Italy at Canneti Roadhouse Italiana Monday, June 9, 2025. (John Burgess / The Press Democrat)
Canneti Roadhouse Italiana
This under-the-radar trattoria serves hearty Tuscan dishes from Italian transplant Francesco Torre, who takes pride in the authenticity of his frequently changing dishes with local ingredients.
Italian classics like spaghetti Puttanesca and veal piccata impress local diners at this neighborhood favorite. Creamy gnocchi Riviera never disappoints.
“Riviera is my favorite. Authentic, diverse and delicious menu,” said Jed Spencer on Facebook. “The lamb ravioli is outstanding. Fresh bread and olive tapenade is a real treat, even when you order to-go! It’s a family-run restaurant, so you know you’re getting great service. Everyone is very friendly and after chatting with the owner I felt like I had a better knowledge of Italy and its food. If you’re making a list, they MUST be on it!”
Wanda Lou takes an order from Pilar Marin and Andrew Reece on the opening night at Volpi’s Ristorante & Bar in Petaluma after a year’s hiatus since the start of the pandemic on Thursday, May 6, 2021. (John Burgess/The Press Democrat)
Volpi’s Ristorante & Bar
Volpi’s in Petaluma dates back nearly 100 years, existing as a grocer and speakeasy before becoming a restaurant in 1992. Find Italian-American classics like spaghetti and meatballs, eggplant parmigiana and veal Marsala.
“Love the old speakeasy and great family style food,” said Amanda Bolla of Volpi’s on Facebook.
This family-friendly cafe serves less frequently seen dishes, including roasted zucchini flowers and fava beans, along with two types of ravioli, cannelloni and spaghetti. It is one of the few places to get Nonna Zeppole (beignet-style doughnuts). The wine list includes some of the owners’ Italian-style D’Argenzio wines.
“Cibos, owner treats you amazingly and might even pour you a little complimentary glass of his favorite wine, which he bottles from his barrelhouse,” said Adam Turréy on Facebook.
1305 Cleveland Ave., Santa Rosa, 707-623-9906, ciborustico.com
Cannoli at LoCoco’s Cucina Rustica in Santa Rosa, on Sept. 24, 2013. (Alvin Jornada / The Press Democrat)
LoCoco’s Cucina Rustica
This cozy Italian trattoria is always packed with fans of their traditional pasta dishes (pappardelle with wild boar sausage, linguine with clams), shrimp scampi and veal saltimbocca. Homemade cannoli is a must-try.
117 Fourth St., Santa Rosa, 707-523-2227, lococos.net
Dinucci’s Restaurant
This checkered-tablecloth, family-style Italian has been around for generations. Dinners include antipasti, sourdough bread, minestrone and salads. Choose from dishes like classic spaghetti, fettuccine, chicken Parmigiana and cannelloni crepes. It’s a good deal for a whole lot of food.
“@dinuccis for sure!! Everything is delicious. Especially the homemade minestrone 😋” said @alexis_starkey_ on Instagram.
This strip mall Italian spot impresses with dishes like crab ravioli, calamari dore, house gnocchi and a divine torta di cioccolata (chocolate cake) — plus an attentive waitstaff.
“Caffe Giostra in Petaluma because the food is consistently delicious and the owners and staff are so welcoming,” said David Hartranft about Caffe Giostra on Facebook.
1390 N. McDowell Blvd., Petaluma, 707-664-9441
Housemade gnocchi with a wild boar ragu at Risibisi Restaurant in Petaluma on Monday, July 30, 2012. (Beth Schlanker / The Press Democrat)
Risibisi
Housemade gnocchi with braised wild boar is a specialty at this Petaluma restaurant. Risotto is also a favorite.
“Risibisi Restaurant in Petaluma,” Keller Estate nominated on Facebook. “Great food and service.”
This locals’ favorite has a brief but focused menu with weekly specials from Sicilian-born chef Gaetano Patrinostro.
“[Mamma] Taninos in Sonoma. The best! A close second is Della’s just off the Plaza,” said Leslie Leutbecher on Facebook.
500 W. Napa St., Suite 512, Sonoma, 707-933-8826, mammataninos.com
Apple Fritters with two whole apple rings hand-dipped in sweet housemade batter and deep fried to a golden brown then dusted with powdered sugar from Negri’s Italian Dinners and Joe’s Bar in Occidental. (John Burgess/The Press Democrat)
Negri’s Italian Dinners & Joe’s Bar
Family-run since 1943, this old-school Italian eatery is known for its homemade ravioli. The updated Joe’s Bar and Lounge features all the traditional Negri’s favorites Friday through Sunday, including their famous fried chicken, burgers, pizza and modern takes on classic cocktails.
“Gotta go with Negri’s Italian Dinners & Joe’s Bar in Occidental,” said Donna Jean Say on Facebook. “Authentic Italian food and great hometown people. Can’t get those raviolis anywhere else and the desserts, homemade by the Negri ladies, are to die for.”
Another local’s favorite and one of only a few restaurants in this charming north county town. You’ll find a long lineup of pasta, parmigiana, seafood, veal dishes and housemade tiramisu.
“Family-run, amazing steak specials, calamari dori, real Italian veal, fresh tiramisu made daily, good value prices,” said Tina Castelli of Piacére on Facebook.
The famous Spaghetti Half & Half with marinara and pesto and a half order House Salad from Art’s Place in Rohnert Park on Friday, Dec. 4, 2020. (John Burgess/The Press Democrat)
Art’s Place
Founded by the late Art Ibleto, Sonoma County’s “Pasta King,” Art’s Place remains family-owned and has affordable Italian classics. The chicken Marsala, fettuccine Alfredo and shrimp scampi get top reviews.
“Never had a bad meal,” said Cheryl Cook about Art’s Place on Facebook. “Friendly staff, good bar.”
The bruschetta trio at Sugo Trattoria in Petaluma. (Courtesy Sugo Trattoria)
Sugo Trattoria
This intimate Italian spot in Petaluma’s theater district offers an impressive lineup of bruschetta along with fan favorites like butternut squash risotto, pistachio-crusted salmon and a creamy pesto verdura.
5 Petaluma Blvd. S., Suite B, Petaluma, 707-782-9298, sugotrattoria.com
Cucina Paradiso
Every pasta is a winner at this classy longtime Petaluma restaurant, but our favorite is the housemade ravioli, filled with roasted duck in sun-dried tomato, pine nut and basil sauce.
Tucked away in east Petaluma’s Washington Square shopping center, Alfredo’s offers traditional Italian dishes at reasonable prices for lunch and dinner. Spaghetti Bolognese and housemade mushroom ravioli are standout dinner entrees. Get the tiramisu or chocolate gelato for dessert.
The lunch special includes penne with chicken and an arugula salad and a scoop of gelato from Alfredo’s Italian Restaurant in Petaluma. (John Burgess/The Press Democrat)
Tony’s of North Beach
Graton Casino trattoria fronted by world-famous pizzaiolo Tony Gemignani offers five styles of pizza: woodfired Neapolitan and California-style; brick-oven Italian and American standards, as well as thick-crust Sicilian; and stone-oven New York and New Haven-style pizzas.
This charming, chef-run restaurant offers modern takes on classic Italian dishes. Gnudi alla vodka, risotto and cacio e pepe are favorite dishes. Open for lunch, dinner and cocktails.
Spring Harvest Gnudi with housemade ricotta dumplings, zucchini, crooked necked squash, cherry tomatoes, spinach and basil from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Finocchiona pizza with fennel salami, Greek olives, feta, green onion and garlic confit from Pizzando on the square in Healdsburg, Friday, June 2, 2023. (John Burgess / The Press Democrat)
Pizzando
This little pizzeria in downtown Healdsburg specializes in Napolitana and Romana-style pizzas, and also offers seasonal bites, paninis, housemade pastas and organic soft-serve ice cream.
Francis Ford Coppola’s winery-based Italian restaurant features the film director’s favorite dishes in an airy, open dining room and offers sweeping views from the patio.
Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
Every harvest poses the eternal question: “When should we pick?”
It’s often a contentious debate between winemakers and vineyard managers. But this season, there are equally pressing questions. Growers, awash in a sea of grapes, are facing a huge glut in the market. They’re eager to find out, “Will I be able to sell my fruit this year?”
And for those just starting a winery during an epic downward slump in the industry, it’s a huge leap of faith: “Will anyone drink my wine?”
“You have to be a little crazy to do this,” says Amanda McKenna, who is launching Yarrow Wines this harvest, releasing her 2023 Albariño and 2024 vintages of Sauvignon Blanc and Riesling just as she’s about to harvest the 2025 vintage. “But things will always be scary. Things will always be intimidating. And there’s always going to be something that is telling you not to do it, whether it’s people drinking less or all the articles about how alcohol causes illnesses. But there’s always going to be that, so why not just go for it?”
Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
Signs of distress in the wine industry are everywhere. Nationwide wine sales dropped approximately 6% from 2023 to 2024, continuing a downward spiral since the surprise Covid-19 sales boom, according to industry data group SipSource.
Not surprisingly, the number of West Coast wineries dropped 4.3% last year, according to Wine Business Analytics. Sbragia Family Vineyards in Geyserville shuttered its tasting room in 2024, along with other wineries around the Bay Area. Healdsburg’s Arista Winery sold its winery and estate vineyard but is holding onto the brand and continuing to make wine.
Starting a winery from the ground up can be daunting any time, but launching a new brand during this economic climate can feel almost masochistic.
“In the beginning, I was questioning my own sanity,” said Madelyn Hille, who started Schema Wines in 2023 with 150 cases of Cabernet Franc and 75 cases of Aligoté.
Madelyn Hille admires her handiwork while labeling bottles of her Schema Wines 2023 Cabernet Franc. (Beth Schlanker / for Sonoma Magazine)
But at some point, a lifelong passion to make wine transcended logic, and she just went for it. “It’s been my plan for such a long time that I’ve kind of had to be like, ‘The hell with it,’ when it comes to the state of the industry, because I just need to follow my own plan and stick to my goals,” says Hille.
Raised on a strawberry farm in rural Ohio, she worked her way through restaurants and wine sales jobs, making her way out west, scoring gigs at Pax, Inman, and Merry Edwards wineries, while currently in the thick of her fourth harvest at Arnot-Roberts. Making her wine at Brooks Note Winery in Petaluma, Hille sources Cab Franc grapes from Alexander Valley and Aligoté grapes from San Benito County.
Tapping into connections she made while working as a wine buyer at Vinifera, Hille recently landed her Cab Franc on the wine list at Enclos, the buzzy new Michelin-starred restaurant in Sonoma. But for now, she’s not quitting her day job, which is actually a night job, bartending at Sweetwater Saloon in Mill Valley.
Tyler Hayes and Ross Reedy of Right Turn Wine Co. share a laugh in the cellar. (Beth Schlanker / for Sonoma Magazine)
The key for most new-wave, rookie winery owners is to start small and stay small for the time being. When entrepreneur Tyler Hayes teamed up with Truett-Hurst winemaker Ross Reedy to launch Right Turn Wine Co. in 2022, they started with 300 cases of Pinot Noir and Syrah. Going forward, as they build almost entirely direct-to-consumer sales, they’re keeping production right around 150 cases per varietal, branching out with a carbonic Zinfandel blend and Sauvignon Blanc.
“We’re both definitely driven a little bit more by passion,” says Hayes, who loves a good side hustle, including a cheesesteak pop-up he runs with his wife called Golden Steak Warriors. “But we’re not necessarily rushing into things unprepared. We’re definitely kind of stepping lightly, and not trying to buy a bunch of new flashy equipment or take on a loan. I think before this downturn, you saw a lot of folks lining up those deals.”
Hayes sees this latest industry dip as a thinning of the herd in a market that’s oversaturated with wineries. Setting yourself apart is the key, he says. “It’s about the casual nature and the willingness to engage. There’s this accessibility that certain brands don’t have, right?”
Local wine entrepreneurs take a hands-on approach to all aspects of winemaking — from corking and labeling bottles to printing their personal phone numbers on the label. (Beth Schlanker / for Sonoma Magazine)
That’s why he lists his phone number on the back of every bottle, and why he gets late night photos of empty bottles lining restaurant tables and the occasional tipsy voicemail. “I want somebody to text me and tell me they had a great time, or whatever they thought about the wine. It’s all about connecting with folks and telling a story. Everyone has been talking about telling a story with wine since the beginning.”
For her first vintage of Pinot Noir in 2021, Caren Hatton also started “super-small” with 120 cases of Nestweaver, a boutique brand she named after her grandmother. Hatton, who also owns Arietta Winery in Napa, had dreamed of making a Burgundian-style coastal Pinot for nearly 20 years. After discovering the 7.6-acre Corpuel Family Vineyard outside Sebastopol, she jumped at the chance. At the time, in a market still flush with Covid sales, it didn’t feel like a huge risk. In 2023, Hatton doubled production to 240 cases. But this harvest, as she cuts production at Arietta almost in half, going from 3200 cases to under 2000, she doesn’t plan on scaling up Nestweaver.
“I’m taking it very slowly, and I’m not getting upset about 2022 not moving quite so quickly, Hatton says. “But again, it’s a very small production, and I’m not getting ahead of myself in terms of wanting to get it out into the market for the wrong reasons.”
At this point, DIY is the mantra for most new winery upstarts. That’s how Isaac and Emily Jenkins are making a go of it at Happy Quail Wines in Sonoma.
For Isaac Jenkins, of Happy Quail Wines, starting a new winemaking venture means being willing to juggle many roles in order to make it work and knowing that even then, it may not be enough to be successful. (Beth Schlanker / for Sonoma Magazine)
“To make money in this industry, you need to be making the wine yourself, and not paying someone else to make it,” says Isaac Jenkins, who makes his wine at Magnolia custom crush facility. “And you’re gonna be growing the grapes, and you got to be willing to do your sales. And you’re still going to struggle.”
Carrying on his family’s 137-year tradition of making wine and growing grapes, Jenkins tends over 100 acres for more than a dozen clients as part of the family business Madrone Vineyard Management. He also leases 8 acres to make his wine, first launching a white wine made from red grapes, the 2023 Aleatico Bianca and a skin-contact 2023 Pinot Gris, followed by Moon Mountain Zinfandel, a red blend, and Sonoma Valley Cabernet Sauvignon.
For Isaac Jenkins, of Happy Quail Wines, starting a new winemaking venture means being willing to juggle many roles in order to make it work and knowing that even then, it may not be enough to be successful. (Beth Schlanker / for Sonoma Magazine)
To make their wines more accessible, the Jenkinses are opening a Happy Quail tasting room at the historic Indian Springs Ranch in Kenwood, formerly owned by pioneering winemaker George MacLeod. Carving out their own niche for the future, Isaac Jenkins is experimenting with distilling brandy, harkening back to his great-grandfather who was a bootlegger. “My dad drinks brandy and my grandfather drinks brandy,” he says. “During these tough times, I didn’t want to miss a chance to make it before, you know, if we’re potentially out of the industry.”
At Yarrow, McKenna wears so many hats it’s hard to keep up—she’s winemaker, operations manager, vineyard scout, truck driver, web developer, accountant, salesperson, and social media manager. “It’s terrifying and exciting all at the same time,” she says. But she draws the line at artist and graphic designer, hiring someone she found on Instagram to create labels.
Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
“It’s kind of like bootstrapping it, you know, and leaning on your community to help you and support you in any way possible. There’s that old adage that people say: ‘How do you make a fortune in wine? You start with a small fortune.’ I don’t think myself, or any of my peers that are starting wineries right now, have that small fortune. We’re all just trying to make it work in any way we can. It’s really just leaning on those around us to help.”
McKenna has only invested a little over $10,000 in the new winery, partly by keeping it on a micro-boutique level, launching with only 250 cases of wine. But mostly thanks to the support from Ryan and Megan Glaab, owners of Ryme Cellars, where McKenna works both in the cellar and on the hospitality and marketing side. In the tradition of paying it forward, the Glaabs allow her to make her wines at their rustic Forestville winery. It’s how Ryan got his start. While paying his dues for 10 years as assistant winemaker at Pax Winery, owner Pax Mahle gave him the space to experiment with his own wines.
In fact, Ryme started under similar economic constraints in 2007, eventually launching in 2009 “during the peak of the real estate financial crisis,” McKenna says.
Looking back over the centuries, the wine industry has weathered many economic challenges, from Prohibition to phylloxera and the Great Recession. “If you think about it, wine has been around for thousands of years and it’s not going anywhere,” McKenna says. “I think there’s just a shift, and there’s always going to be a shift. And I think there’s always room for something new in any industry. So, while it’s scary, it’s not that scary, because we’re not going anywhere.”
*Editor’s Note: A previous version of this story included Carlisle winery as one that had recently closed. In 2024, Carlisle Winery owner Mike Officer announced plans to retire, and will wind down operations over the next few years.
Seafood ramen with a medley of scallops, shrimp and squid in a shiso ponzu broth from Taste of Tea in Healdsburg. (John Burgess / The Press Democrat)
Californians may not spend their winters shoveling snow or digging out the puffer coat, but a cold, soggy day still demands comfort: steaming soups, crackling fireplaces, slow-braised everything, and cushy banquettes built for lingering over hot tea.
These Sonoma County restaurants know exactly how to take the chill off — and warm you up from the inside out.
Healdsburg
Taste of Tea
Japanese comfort food — think curry ramen, miso soup and ginger rice pudding — plus an endless array of imported teas make this the ultimate cozy retreat. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Classic bento box with chirashi, grilled unagi, two Japanese salads and a garden salad from Taste of Tea in Healdsburg. (John Burgess / The Press Democrat)Risotto Frutti di Mare with Gulf shrimp, Day Boat scallops, calamari, roasted tomatoes, white wine, saffron seafood fumet & parmesan at Baci Cafe and Wine Bar Thursday, Oct. 16, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Baci Cafe & Wine Bar
Amid Healdsburg’s Michelin hot spots and shiny newcomers, Baci is a timeless refuge. The music plays softly, the glassware gleams and the genteel staff move through the room with the fluidity of warm olive oil. 36 Healdsburg Ave., Healdsburg, 707-433-8111, bacicafeandwinebar.com
Healdsburg Bubble Bar
A bubbly little clubhouse just big enough for you and a few friends. Sip Champagne and sparklers in this pint-size Parisian bistro wrapped in dark walls, velvet banquettes and soft lighting. Little nibbles are available to pair with your pours. 134 North St., Healdsburg, 707-395-4434, healdsburgbubblebar.com
The Bubble Bar tasting room in Healdsburg focuses on Champagnes, sparklers, Cavas, Proseccos and all things bubbles. Photo taken Monday, Feb. 5, 2024. (John Burgess / The Press Democrat)Pork Chop Tonkatsu-style with sweet onion dash broth from the Golden Bear Station Thursday, Jan. 11, 2023, on Highway 12 in Kenwood. (John Burgess / The Press Democrat)
Sonoma Valley
Golden Bear Station
With candlelit tables, faux-fur throws and hospitality warmer than a pan of brown butter, this Kenwood roadside restaurant oozes coziness. The menu shifts with chef Joshua Smookler’s latest fascinations, but expect luxurious cuts of duck, beef and pork tinged with Italian and Korean flavors. 8445 Sonoma Highway, Kenwood, goldenbearstation.com
Songbird Parlour
Soft lighting, broody paneled walls in pine needle green, velvet sofas arranged in a conversational setting and an upright piano set the scene inside this upscale dining retreat in Glen Ellen. Warming dishes, such as braised lamb shank, duck breast with lentils, and pork belly, are best bets. 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Duck confit, Journeyman guanciale, beluga lentil cassoulet, d’Anjou pear mostarda from Songbird Parlour Thursday, Nov. 21, 2024, in Glen Ellen. (John Burgess / The Press Democrat)A lounge space in the corner of the dining room at Songbird Parlour in Glen Ellen Thursday, Nov. 21, 2024. (John Burgess / The Press Democrat)Brick chicken with parsley and lemon from the Glen Ellen Star restaurant. (John Burgess / The Press Democrat)
Glen Ellen Star
Claim a seat by the wood-fired oven, the source of blistered pizzas, whole branzino, brick chicken and ember-roasted vegetables. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com
Sebastopol
Ramen Gaijin
There’s nothing cozier than leaning over a steaming bowl of ramen, infusing the brothy goodness into your very soul. Add grilled skewers and tasty cocktails. 6948 Sebastopol Ave., Sebastopol, 707,827-3609, ramengaijin.com
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage and a 6-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)Dungeness Crab Cake with orange segments, avocado, mixed lettuces and remoulade sauce from Terrapin Creek Cafe Friday, May 30, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Sonoma Coast
Terrapin Creek
Butter-yellow and ocher walls radiate warmth year round, but in colder months, the massive hearth draws visitors near. There’s no fish and chips, but the seafood is always a catch. 1580 Eastshore Road, Bodega Bay, 707-875-2700, terrapincreekcafe.com
Graton & West County
Underwood Bistro
Enjoy a mix of French and Thai dishes at this rural, Parisian-style bistro, a favorite among winemakers and locals. Long banquettes, bentwood chairs, a nickel-topped bar and soft yellow lighting give it an all-day sunset glow. 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
Pad Thai from Underwood Bar and Bistro Friday, March 21, 2025, in Graton. (John Burgess / The Press Democrat)Sous chef Mason Meier mans the wood-burning pizza oven at Diavola Pizzeria & Salumeria Friday, March 14, 2025, in Geyserville. (John Burgess / The Press Democrat)
Diavola Pizzeria
A glowing wood-fired oven is the beating heart of this pizza and pasta spot. When you’re here, you’re family. Don’t miss the more casual Geyserville Gun Club next door. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
Catelli’s
Family photos of the Catelli family fill this warm, historic restaurant space. Wood flooring, exposed brick and comfy seating — along with their delicate 10-layer lasagna and hearty chicken Parmesan — make it perfect for friends and family gatherings. 21047 Geyserville Ave., Geyserville, 707-857-3471, mycatellis.com
Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy / for Sonoma Magazine)Martini at Stark’s Steak and Seafood in Santa Rosa. (Stark’s Steak and Seafood)Bacon wrapped 10-ounce filet mignon with whole grain mustard bearnaise at Stark’s Steak & Seafood in Santa Rosa. (John Burgess / The Press Democrat)
Santa Rosa
Stark’s Steak & Seafood, Santa Rosa
This classic steakhouse does cozy in retro style — with a fireplace in the dining room! You’ll get the Bogie-and-Bacall vibe right away. Manhattans, aged whiskies and absinthe are served by white-coated bar staff. The seats are leather and a baby grand sits in the corner waiting to tinkle out a tune or two. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Goose and Fern
The friendly Brit-pub vibe makes this family-run spot a favorite, whether you’re grabbing a pint or a Guinness pie. Hang out for the Sunday pub quiz night at 7:30 p.m. or pop by for hot oxtail soup and a pudding (if you’re lucky, they’ll have sticky toffee). 116 Fifth St., Santa Rosa, 707-843-4235, thegooseandfern.com
Fish and chips at The Goose & Fern in Santa Rosa’s Railroad Square. March 22, 2025. (Chad Surmick / The Press Democrat)Kohlrabi & Scallop Chowder with fried potatoes, chorizo marmalade and chives from Street Social in Petaluma. (John Burgess / The Press Democrat)
Petaluma
Street Social
From the street, the narrow tiled alley leading to this tiny restaurant is easy to miss — part of its charm, and part of the discovery. Inside, the dimly lit, five-table dining room (with a few more seats in the alley and one upstairs) is intentionally intimate, allowing owners Jevon Martin and Marjorie Pier to create a magical experience for each guest. 29F Petaluma Blvd. N., Petaluma, 707-774-6185, streetsocial.social
Pearl
Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang continue to impress with their sunny interpretations of shakshuka, fresh pita, fattoush salad and braised meats, including brisket and lamb. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. (Heather Irwin / The Press Democrat)A selection of pastries and baked goods from Water Street Bistro Thursday, Aug. 29, 2025 in Petaluma. (John Burgess / The Press Democrat)
Water Street Bistro
This hidden gem, tucked away on the waterfront, is a favorite among in-the-know locals who stop by for freshly made French pastries, duck confit, quiche and the restaurant’s eclectic Parisian style.100 Petaluma Blvd. N., Petaluma, 707-763-9563, waterstreetbistropetaluma.com
A selection of drinks at Fern Bar in Sebastopol. (Fern Bar)
Happy hour is the new dinner.
As prices continue to soar, restaurants are becoming an out-of-reach luxury for many, but there are early bird values if you’re willing to make a few changes to your schedule.
I’ve found 10 of the best happy hour deals in Sonoma County where you can get a cocktail and a burger (or another delicious bite) for under $25. Sometimes, even less.
Though it’s not easy for everyone to sneak out of the office at 3 p.m. for a martini and potato skin fondue, it’s worth putting in a few after-work hours at home to score a screaming deal at a top-notch restaurant.
And it’s not just about booze — you can get a discounted coffee or slab of beef if you know where to look.
Belly Left Coast Kitchen & Taproom in Santa Rosa carries a good selection of craft beers. (John Burgess / The Press Democrat)
Downtown Meetup, Belly Left Coast Kitchen
A super casual vibe with a hint of rock ‘n’ roll describes Belly and its owner, Gray Rollin. As the chef to rock bands and pop stars ranging from KISS to Katy Perry, Rollin understands shareable snacking and fun comfort food. The extensive happy hour menu includes beer-friendly appetizers, including Dynamite Shrimp tossed in spicy-sweet chile sauce ($8.50), brisket tacos or cheese curds with garlic-lemon aioli ($10), pulled pork nachos ($12) and a petite Angus burger slider ($5). All beers on tap are $7, and specialty cocktails, including a mai tai, Tito’s martini and Belly margarita, are all $10. Happy Hour is 3-6 p.m. Monday through Friday, and all day Sunday. 523 Fourth St., Santa Rosa, 707-526-5787, bellyleftcoastkitchenandtaproom.com
Vibe Hour, Lo & Behold Bar and Kitchen
It’s bottoms up at 3 p.m. when you’re at this off-the-square gem. Early birds get the cozy lounge seating up front, with martinis, Aperol spritz, daiquiris, bubbles, wine or sangria for just $9. Free bar snacks change daily, but you’ll typically find bites like pickled veggies, popcorn or some kind of salty goodies. Small plates like mushroom egg rolls with truffle mustard or baked oyster dip are good choices to pair with your happy hour drinks. 3-5 p.m. Thursday through Monday. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Lo & Behold Bar in Healdsburg has a happy hour from 3-5 p.m. daily. (Emma K Creative)Happy hour burger at Salt and Stone Restaurant in Kenwood. (Heather Irwin/Sonoma Magazine)
Valley Hangout, Salt & Stone
This (almost) all-day happy hour runs from 11 a.m. to 5 p.m. Monday through Friday with incredible $7 cooked oysters, a quarter-pound cheeseburger, steamed mussels, shrimp cocktail and the dessert of the day. Well-cocktails and beers are $1 off, and the restaurant has a selection of $7 wines by the glass. It’s worth sticking around for lunch or an early dinner on the patio overlooking the lovely Sonoma Valley. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com
Take a Fika Break, Småstad Coffee
At this Swedish-themed coffee shop, you can experience the tradition of “fika” — a purposeful daytime break to enjoy a sweet treat paired with coffee in the company of colleagues, friends or family. Whether a latte lover or a black coffee person, you can get 15% off pastries and drinks from 3-5 p.m. daily. 981 Broadway, Sonoma, 707-939-1906, smastadcoffee.com
Baker Robin Haviland prepares all of the baked goods on site at Småstad Coffee Roasters on Broadway in Sonoma. Popular items include the lemon raspberry poppy seed muffin as well as the blueberry. (Robbi Pengelly / Sonoma Index-Tribune)Fern Bar in Sebastopol serves the “Euphoria,” a fruit forward nonalcoholic gin “free-spirited cocktail.” (Courtesy of Fern Bar)
Classy Cocktailing, Fern Bar
At this Sebastopol hot spot, cocktails are crafted rather than created. And while that might sound a bit bougie, these are genuinely delightful, balanced cocktails that aren’t too sweet or too boozy, but just right. Infused spirits like tamarind tequila, yuzu gin, brown butter bourbon and lemongrass vodka can be added to cocktails ($10-$12) or sipped straight ($8). The cocktail lineup changes regularly, but walking away from creations like a yerba mate margarita or mango-infused Moscow mule is hard. My favorite classic cocktails are the Manhattan and Hemingway Daiquiri with rum, grapefruit juice and Luxardo maraschino. Happy hour munchies are equally fun, with fancy takes on pigs in a blanket, fried chicken and smoked fish dip with fried saltines ($9-$12). Happy hour is 3-5 p.m. daily. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Fancy Hour, The Matheson
Top-notch Healdsburg restaurants can sometimes feel out of reach, but one of the best times to enjoy these iconic spots is during happy hour — and The Matheson’s is a deal. Wines and cocktails, like the Modern Margarita with clarified lime, are $9. The wine wall, with dozens of impressive wines dispensed by the taste or the glass, offers a 30% discount. Pizzetas from the wood-fired oven are less than $10, a Wagyu burger with raclette is $15, and fries with green peppercorn aioli and spiced ketchup is $6. Happy hour is from 4-6 p.m. daily. 106 Matheson St., Healdsburg, 707-723-1106, thematheson.com
The Modern Margarita at The Matheson in Healdsburg. (John Burgess/The Press Democrat)Happy hour at Stark’s Steak and Seafood in Santa Rosa is a popular after work hangout. (Sonoma County Tourism)
The OG, Stark’s Steak and Seafood
This Santa Rosa steakhouse is home to the happy hour of happy hours — and everyone knows it. From 3 p.m. on weekdays, the classic martini is just $6, while other cocktail standbys, like the old-fashioned and Moscow mule, are $9. House whites and reds are $8 and draft beers are $6. The appetizers keep us coming back, including the famous potato skin fondue, the tuna tartare tacos or calamari ($7-$8), as well as the quarter-pound burger with melty cheese and truffle aioli for $10. Bar seating is scarce by 4 p.m., so it’s worth heading over early. 3-6 p.m. Monday through Friday. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Tried and True, Seared
This longtime downtown steakhouse is one of Petaluma’s favorite cocktail stops — because it’s reliably good. The cocktails aren’t especially fancy, but they’re classics and range from $8.50 to $9. The crave-able eats include gourmet mac and cheese ($8), filet mignon skewers ($9.75), a prime rib dip ($9.75) and a mini wedge salad ($9). 3:30-6 p.m. Tuesday through Sunday. 170 Petaluma Blvd. N., Petaluma, 707-762-5997, petalumaseared.com
Cucumber Martini at Seared in Petaluma. (Seared)The Prime Rib Dip at Seared in Petaluma. (Seared)Liberty Farms Duck Breast with leg en croute, koginut squash, roasted chestnuts, rapini and a l’orange jus from Dry Creek Kitchen in Healdsburg. (John Burgess/The Press Democrat)
Swanky Space, Spirit Bar
From 5:30-7 p.m. Sunday through Thursday, you’ll find in-the-know Healdsburgers camped out at the swanky lobby of the Hotel Healdsburg, enjoying happy hour cocktails from $8.50 to $10 and local wines for $9.50. To gussy up your adventure, you can order bar bites from next door’s Dry Creek Kitchen Wednesday through Sunday. 25 Matheson St., Healdsburg, 707-431-0330, drycreekkitchen.com/spirit-bar
Carnivore Hour, Sonoma County Meat Co.
Head over for meaty deals at this Santa Rosa purveyor, which offers discounts on constantly rotating cuts from 3-5 p.m. Friday and Saturday. Find their weekly selection at Instagram.com/socomeatco. 35 Sebastopol Ave., Santa Rosa, 707-521-0121, sonomacountymeatco.com
Pork chop with warm mustard seed vinaigrette, roasted mushrooms, potato gnocchi and Swiss chard at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
When Cafe La Haye owner Saul Gropman announced his retirement in December 2024, Sonoma Valley collectively clutched its pearls. The bespectacled host had been a welcoming presence in the intimate dining room since the restaurant opened in 1996 — a rare fixed point in a county where the culinary landscape is always in flux.
Nearly a year later, the restaurant hasn’t missed a beat. The dining room is still packed with locals who reliably show up for pork chops and risotto.
Inside, little has changed: it’s the same art, the same menu and the same cozy split-level room that has made it a neighborhood favorite for nearly three decades. And that’s precisely why it still works under new husband-and-wife owners José López Nuñes and Marta Elena Echeverría Bacab.
Cafe La Haye owner Saul Gropman sold his critically acclaimed Sonoma bistro last year to 25-year employee Jose Lopez Nuñez and his wife Marta Elena Echeverría Bacab Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Chef José has spent nearly 25 years in the pint-sized kitchen, learning his craft under its inimitable founding chef, John McReynolds. Though McReynolds left La Haye in 2007 and died in 2024, his bistro-classic sensibility and gregarious energy still hover over the line like a cheerful patron saint.
“We thought about changing things, but locals gave us feedback to keep Cafe La Haye for what it was known for,” said chef Andrew Lopez-Echeverría, who now works with his father in the kitchen and as a host in the dining room.
Today, the restaurant is firmly a family affair: daughter Karen Lopez-Echeverría runs the front as general manager, Marta handles the books, and her brother, Marco Echeverría, has worked in the kitchen for over two decades. Their easy familiarity brings warmth and continuity.
Chef Marco Echeverría started in 1998 in the kitchen at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)Fresh pappardelle pasta with prawns, saffron, tomato and roasted garlic at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
The specials board still reads like a “greatest hits” album — seasonal tweaks, few radical shifts — and the regulars wouldn’t have it any other way. Cafe La Haye is the kind of place where swapping out the fresh pappardelle ($37) could spark an uprising. There’s no need for constant reinvention of something that already works.
That doesn’t mean it’s lost its cachet. Cafe La Haye’s quiet refusal to reinvent itself has become its signature. It’s comfort food for a pearl-and-platinum crowd that likes what it likes — and in Sonoma, that’s money in the bank.
The vibe
Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
The 40-seat room has a modern, white-tablecloth look that feels upscale without getting stuffy. A small elevated section — just three steps up — offers cozy bistro banquette seating ideal for date nights, though you’ll be shoulder-to-shoulder with neighboring tables. Six tin-topped bar seats give guests a front-row view of the kitchen. Open-beam ceilings and large windows keep the space bright and airy, while contemporary canvases add pops of color without visual clutter. It’s timeless, with a subtle ’90s gloss that nods to its origins.
The food
Braised short ribs in a puff pastry with carrots, peas and horseradish-leek cream at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Despite its diminutive size, the kitchen turns out big flavors, leaning into contemporary American classics like the much-loved grilled pork chop with warm mustard seed vinaigrette ($36), pan-roasted chicken with goat cheese and rich, dreamy polenta ($34) and braised short ribs in puff pastry with horseradish cream ($22).
The beef carpaccio ($19) is fine, but a tangle of arugula, red onion, cucumbers and balsamic vinegar overwhelms the simplicity of the dish. Don’t miss the cheesecake ($12), light and airy with a drizzle of raspberry coulis.
Fun fact
Watch for classic dishes to reappear on the menu, an homage to the McReynolds era. A favorite is the fried eggplant in coconut chili sauce ($16), made with soft cubes of Japanese eggplant and topped with sesame seeds and green onions.
Pork chop with warm mustard seed vinaigrette, roasted mushrooms, potato gnocchi and Swiss chard at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Most popular dish
The grilled pork chop is the undisputed “can’t take off the menu” item, along with the daily risotto and short ribs in puff pastry.
The price
Starters are priced from $12 to $22, while mains range from $27 to $58. Expect to pay approximately $80-$90 per person, including wine.
The spot
140 E. Napa St., Sonoma, 707-935-5994, cafelahaye.com. Reservations are highly recommended.
A newly constructed Kenwood home on 1.42 acres abutting a vineyard is currently listed for sale. The four-bedroom, three-and-a-half bathroom modern dwelling is designed to make the most of the coveted Wine Country setting. The asking price is $3,590,000.
The 4,302-square-foot home was designed by Glen Ellen-based TBE Architecture and built by Bay Area-based Unimax Construction. It doubles down on the sense of openness with vaulted ceilings and an open floor plan.
The great room includes a kitchen, dining area and lounge area with a stone-faced hearth. The kitchen features an eat-in counter and closeted pantry. Numerous windows and sliding doors give the outdoor views center stage.
Lounge area of great room in the Kenwood home. (Ned Bonzi)Bathroom. (Ned Bonzi)Outdoor lounge area. (Ned Bonzi)
Bathrooms draw a sense of nature inside via tiles that mimic a slatted wood siding. Windows are placed to frame the views outside.
The home includes a media room and an office. The landscaped exterior offers lots of spots for lounging by trees and vines.
For more information on this home at 1890 Lawndale Road in Kentfield, contact listing agent Catherine Tuck, 707-626-4390, W Real Estate, 1700 Soscol Ave., Suite 3, Napa, 1890lawndaleroad.com
Views from the great room. (Open Homes Photography)
A midcentury modern home in Jenner with views of the Pacific in every room is currently listed for sale. The coastal abode was recently featured in a New York Times real estate article about $2 million homes on the market in California. The circa-1971, redwood-clad home has three bedrooms, two bathrooms and sits on 1.89 acres. The asking price is $1,995,000.
The home leans into the iconic design ethos of nearby Sea Ranch, where homes in the gated neighborhood dot the coastline sporadically. There’s limited fencing and no dense wall of dwellings that shut out views.
The home has a hexagonal great room offering floor-to-ceiling views in the kitchen, dining area and lounge area. In the center is a circular wood-burning fireplace.
Great room. (Open Homes Photography)Bedroom. (Open Homes Photography)
Bedrooms — each with their own fireplace — extend from the great room on both sides.
A deck runs along the ocean side of the home, providing space to lounge and hear the dramatic crash of waves on the rocky coast. Partial fencing offers privacy. A large tree-trunk sculpture marks the front.
For more information on this home at 22100 Ninive Drive in Jenner, contact listing agent Doug Bohling, 707-953-6106, Artisan Sotheby’s International Realty, 6984 McKinley St., Sebastopol, 22100ninive.com, sothebysrealty.com
Artwork frames a reading nook in the living room giving the family’s young children a place to relax and reflect. Note the unfinished drywall in the living room reveals the home’s sheep’s wool insulation. (Eileen Roche / for Sonoma Magazine)
When Jason and Kristin Nichols first met at the Sonoma Mountain Zen Center in 2017, they made group dinners together from scratch and washed dishes by hand. And while they worked side by side helping to keep flames from the Nuns Fire from destroying the center, they discovered they shared more than a spiritual path. Seven months later they were married.
Their origin story as a couple was the precursor to a handmade family life, where laundry is hung to dry in the breeze, weekends are spent on DIY projects, and after supper, the sounds of a piano and singing fill the house instead of television.
The pair live on a compact homestead south of Sebastopol they call Windhorse Orchard, with 50 fruit trees, a big garden in progress, and room for their two kids—Eve, 5, and Ryo, 2—to get dirty the old-fashioned way by splashing in a tub with a garden hose or digging in a sandbox their dad made with scrap lumber from their many home improvement projects.
Jason Nichols, who works on home renovations as time and budget permits, takes a break to play with his children Eve, 5, and Ryo, 2. (Eileen Roche / for Sonoma Magazine)
On the surface it looks like a simple life, free of the clutter and gadgetry that bedevil so many young families. But for some five years the Nicholses have been working meticulously to live as sustainably as possible, taking their commitment well beyond many of Sonoma County’s more eco-conscious households. They’ve made their 1980s home ultra-energy- and water-efficient and outfitted it with fixtures and common household items made without toxic materials or processes that may off-gas and pollute their inside air; it’s no easy task since few such products are available. But what is out there, they found.
The Nicholses are committed to creating one of the most sustainable homes anywhere and are well on their way toward becoming the first household to meet two of the most rigorous green building standards in the world. They are close to receiving certification through the Passive House Institute, which focuses on ultra-low energy use and indoor air quality through air tightness, thermal insulation, and mechanical ventilation.
At the same time, they have completed the work and are now spending the next year tracking and documenting the data needed to prove they meet the high demands of the Living Building Challenge. Administered by the International Living Future Institute, which promotes a way of building that is entirely regenerative, the challenge sets standards and goals in seven lifestyle areas. They include place, water, energy, health and happiness, materials, equity, and beauty.
The Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Geof Syphers of Sonoma Clean Power, which provided information, support, and some rebates to help the couple reach their goals, said the Living Building Challenge is a near miraculous bar to reach.
“I made an attempt to build one of those projects 20 years ago and couldn’t finish it. There just weren’t enough compliant materials available in the United States to complete the project,” said Syphers, who used to build passive homes himself. “It’s exciting to see the Nichols (family) achieve that extraordinary challenge.”
A designer of ecological landscapes that emphasize native plants, organic food crops, low water use, and plants that provide habitat for birds, bees, and other wildlife, Jason has been interested in sustainable housing since 2007 when he first saw college students from across the country build 400-square-foot homes constructed of sustainable components on the Washington, D.C., Mall. He started reaching out to people in the movement when he relocated to California from his native New York two years later and developed a dream of one day building a passive home himself.
After years studying the behavioral sciences and political philosophy to better understand human behavior, he says coming to California was a revelation.
“It was only when I started getting in touch with the land and thinking about ecology and other species that I thought, ‘It’s not all about us,’” he says. “When I first got here, I saw the California oaks and the redwoods. I saw the manzanitas and the California lilacs. It’s special. When you’re rooted in a place and say, ‘I love Sonoma County,’ it’s partly by looking around and seeing some of the native topography and flora that makes me feel like I’m not in anywhere USA. I’m in Northern California.”
Kristin Nichols, who is working toward her architect’s license, oversees the design as they convert their 1980s era home into one of the most sustainable homes in the country. (Eileen Roche / for Sonoma Magazine)
Kristin, an engineer who in her native Germany worked in waste energy—burning waste into useable household energy, a common practice in Europe—easily took to his vision. Concerned about the effects of climate change and environmental degradation, they set out to find the right house to start a family that they could renovate and restore to “the highest and most holistic ecological standards possible.”
After rejecting some 50 properties, they settled on a two-story, 2,300-square-foot home on 3 ½ acres of sandy loam soil. It was bigger than they wanted but had a well and septic system and enough land to accommodate their lofty goal of creating “one of the most environmentally friendly homes and landscapes in America.”
They decided it would be more sustainable to find an older house that needed renovation rather than building a new one. Working largely within the existing footprint—including an octagonal turret reflecting 1980s aspirational architecture—they set about making their own version of a dream home for the 21st century, with Kristin, who is now working toward her architect’s license, overseeing much of the design.
Artwork frames a reading nook in the living room giving the family’s young children a place to relax and reflect. Note the unfinished drywall in the living room reveals the home’s sheep’s wool insulation. (Eileen Roche / for Sonoma Magazine)
Solar panels weren’t enough. In their effort to reach a Net Zero carbon footprint and produce more energy than they use, they made the house as airtight as possible so it would require minimal heating and cooling. That meant new triple-pane windows and insulated doors. Non-toxic and compostable sheep’s wool insulation wraps the house snug.
They replaced the old siding and roof with Zincalume Plus, made with a high percentage of non-toxic recycled materials that resists fire and termites. They built new decks using reclaimed certified sustainably harvested wood. A new greywater system recaptures water for the landscape and a vacuum-flush toilet sips only a pint of water.
Their green ethos extends to every aspect of life at Windhorse Orchard. They buy dry goods in bulk from Oliver’s to avoid packaging waste; a 50-pound bag of oatmeal will last six months. They refill containers of soap and cleaning products at Sebastopol’s Homebody Refill. Diapering for the Nicholses is old-school, using cotton nappies washed at home through the sanitation cycle in their ultra-energy-efficient Miele washing machine. Kristin buys clothing second hand or from makers that use natural, organic fibers.
At the sustainable Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Much of the interior of the home awaits remodeling as time and budget permits. But they did replace the old gas stove with induction and upgraded the 30-year-old refrigerator with an energy-efficient model. Leftover construction lumber and scraps will be used to make raised beds for a food forest garden from which they will harvest much of their own fresh produce.
They track their air quality—part of meeting the Living Building Challenge standards—with an Awair Element sensor that lets them know when the carbon dioxide and VOC levels reach a point where they should open the windows.
While their building budget wasn’t done on a shoestring, the Nicholses believe the economics of paying 10-30% more for some materials balance out in energy savings (up to 90% on typical buildings) and longevity. The siding and roof potentially could last the lifetime of their children. Sonoma Clean Power helped them locate rebates to pay for things like an energy-efficient heat pump and water heater, electrical panel upgrades, and a home EV charger.
The dining area inside the Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Kristin says it all makes for a comfortable environment inside and out in all seasons. In winter, little additional heat is needed and socks are sufficient to keep toes warm on the floor—even without radiant heat.
“It’s very beautiful to live more closely connected to the elements,” says Kristin. “It’s been lots of fun to harvest the sun’s power, run our equipment, and charge batteries when we have free energy coming in,” says Kristin. By adding bigger windows and cutting away eaves, they now can gaze up into the old walnut trees on the other side of the super-insulated glass and still feel part of nature.
The Nicholses see themselves as influencers. Not the social media kind—although they do maintain an active website with videos sharing their story and helpful information. But within their community, they say, they are trying to model and teach others how to contribute to the planet’s health—and their own health—by living lighter and more conscientiously. When Kristin receives her architect’s license, the couple plans to specialize in designing highly sustainable homes and landscapes like their own. They make their home available for open house tours, with the next on Nov. 9 in conjunction with International Passive House Open Days.
The Nichols family enjoys a sunny autumn day in their garden. (Eileen Roche / for Sonoma Magazine)
“If everybody would build the way we do or put the same level of attention to whatever they do, there wouldn’t be climate change,” Kristin says. “There wouldn’t be social injustice and there wouldn’t be threats to other species on this planet. Proving to ourselves that it is possible to reinvent the way we do things and make them regenerative has been an extreme source of hope. That’s what I want to give to my children.”
