From left, Stephanie Reagor, Emma Lipp, Lauren Feldman and Tanner Walle teamed up to open the Valley Swim Club restaurant in Sonoma. They also own Valley Bar + Bottle. Lipp and Reagor have earned Sonoma County’s only chef semifinalist nomination for the 2026 James Beard Awards. (John Burgess / The Press Democrat)
In a field dominated by San Francisco and Los Angeles chefs, Emma Lipp and Stephanie Reagor of Valley Bar + Bottle earned Sonoma County’s only chef semifinalist nomination for the 2026 James Beard Awards.
The partners behind Valley Bar + Bottle in Sonoma were named semifinalists Wednesday morning in the “Best Chef: California” category. Other semifinalists include San Francisco chefs Kim Alter of Nightbird, Harrison Cheney of Sons & Daughters, and Kosuke Tada of Mijoté, as well as Sarah Cooper and Alan Hsu of Oakland’s Sun Moon Studio.
Derek Stevenson, beverage director of Calistoga’s two-Michelin-starred Auro, was also recognized as a semifinalist in the Outstanding Professional in Beverage Service Category.
Often described as the Oscars of the food world, the James Beard Awards will announce finalists March 31, with winners revealed June 15 at a ceremony in Chicago.
Chefs Stephanie Reagor, left, and Emma Lipp in the open kitchen at Valley Bar + Bottle on the Sonoma Square. (John Burgess / The Press Democrat)
For Valley Bar + Bottle, the recognition is notable, if not entirely unexpected. The 52-seat restaurant has earned a Michelin Bib Gourmand for three consecutive years, recognizing quality and value, though it has never received a star. Since opening in 2020, it has built a devoted following and a national profile. Esquire named it one of the “Best Bars in America” in 2021, followed by coverage from The New York Times in 2023.
“We are excited for our team to be acknowledged for all the hard work they do stewarding local produce and telling culinary stories – ancestral, historic and present,” said Lipp, speaking from London. “Our goal is to be in partnership with the land, our team and our community, and sometimes that feels like a successful vision and it’s nice when that vision translates to others.”
Valley Bar + Bottle is known for its ingredient-driven cuisine, a natural-wine-focused bottle shop, and a wine list curated with the same care as the menu. Lipp and Regor co-own the restaurant with Lauren Feldman and Tanner Walle. The four also operate Valley Swim Club in Sonoma.
Dish from Valley Bar + Bottle in Sonoma. (Eileen Roche/For Sonoma Magazine)
Since 2000, only six Wine Country chefs or restaurants have won James Beard medals, three of them connected to The French Laundry in Yountville. The restaurant won Outstanding Restaurant in 2006, while its then chef de cuisine, Corey Lee, was named Rising Star Chef of the Year. Thomas Keller followed with Outstanding Restaurateur honors in 2007.
The remaining wins came from Douglas Keane of Cyrus, who won Best Chef: Pacific in 2009, under a broader regional category; Christopher Kostow of St. Helena’s Restaurant at Meadowood won Best Chef: West in 2013, and SingleThread restaurant in Healdsburg won “Best Restaurant Design (75 Seats and Under)” in 2017.
But SingleThread, which has held three Michelin stars since 2019 and appears regularly on global “best restaurant” lists, has never won a James Beard Award in the chef or restaurant categories.
Part of the disparity lies in how the awards are determined.
What’s in an award?
Michelin stars are awarded by anonymous inspectors who pay for meals and evaluate restaurants almost exclusively on the quality and consistency of the food, often favoring formal tasting menus at the highest end of the market. Stars apply to restaurants, not individual chefs, and can be gained or lost year to year.
The James Beard Awards, by contrast, are judged by a large panel of industry professionals and journalists organized by region. Criteria extend beyond the plate, weighing factors such as community engagement, equity, integrity and leadership. The awards have faced scrutiny in recent years, particularly over diversity. In 2020, after no Black winners were named in major chef and restaurant categories, the foundation canceled the awards and overhauled the judging process.
The Michelin awards have also faced criticism for a lack of diversity, particularly in their selection of chefs of color and women for star recommendations.
Valley Bar + Bottle in Sonoma. (Emma K Creative)Fried chicken with cucumber and coconut peanut curry from Valley Bar + Bottle on the Sonoma Square. (John Burgess / The Press Democrat)
Who will win?
Predicting James Beard Award winners remains difficult.
In 2025, none of Sonoma County’s semifinalists won an award. Today, the broader Wine Country region has nine Michelin-starred restaurants. These include SingleThread and The French Laundry (three stars), Enclos in Sonoma and Harbor House in Elk (two stars), and Auberge du Soleil in Rutherford, Auro in Calistoga, Cyrus in Geyserville, Kenzo in Napa and Press in St. Helena (one star each).
For now, Valley Bar + Bottle’s semifinalist nod stands as a bright spot for Sonoma County and a reminder that James Beard recognition has long been harder to secure north of the Golden Gate.
The Pollo al Horno featuring chicken, black beans, rice, and plantains at El Coqui Puerto Rican Cuisine in Santa Rosa Sunday, Jan. 18, 2026. (Beth Schlanker / The Press Democrat)
Forget the foodie hype and Instagram bait. This is about the dishes Santa Rosa can’t quit — the orders that need no menu because we already know them by heart. They’re not always menu superstars (though they can be) and sometimes they’re downright homely. But we love ’em anyway because they’re the familiar comforts we return to again and again. These are our essential orders.
As Sonoma County’s commercial hub, population center and gateway to Wine Country, Santa Rosa is a city built on everyday restaurants for everyday people. Yes, there are white-tablecloth destinations around town, but we mostly leave that to Healdsburg and Sonoma. Instead, these are the plates worth waiting for — despite Sonoma County’s resistance to standing in line for anything — because we love family-run, quirky, down-home spots that (mostly) fit our pocketbooks and reliably fill our bellies.
Is this a comprehensive list? Absolutely not. There are dozens, likely hundreds, of essential orders within the city limits. If I missed one of yours, let me know at heather.irwin@pressdemocrat.com.
Pollo al Horno at El Coqui Puerto Rican Cuisine in downtown Santa Rosa on Friday, Nov. 6, 2020. (Erik Castro / for The Press Democrat)
Pollo al Horno — El Coqui
You don’t have to be from Puerto Rico for this grandma-style chicken and rice dish to make you homesick. Comfort transcends culture, and these sofrito-infused chicken thighs with seasoned yellow rice, sweet plantains, red beans and a few shakes of vinegar sauce (pique de piña) are soul-satisfying. While it’s not the prettiest dish on the menu, pollo al horno is the restaurant’s signature for a reason. 400 Mendocino Ave., Santa Rosa, 707-542-8868, elcoqui2eat.com
Rib-eye steak — Stark’s Steak and Seafood
If big slabs of red meat offend you, Stark’s is not the place for you. But if you crave a juicy, dry-aged, perfectly marbled piece of beef, possibly bacon-wrapped and served with mustard béarnaise, welcome. The bone-in rib-eye hits the mark every time, with a perfect char and a yielding center. Honor the meat by ordering it medium-rare; anything else is just burnt. You can go back to kale tomorrow. Or order some creamed spinach on the side. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Bone-in rib-eye steak at Stark’s Steak & Seafood in Santa Rosa. (Heather Irwin / Sonoma Magazine)Carnitas, asada and chicken street tacos with an elote with mayo, cotija and red chile from the Delicias Elenita taco truck on Sebastopol Road in Santa Rosa. (John Burgess / The Press Democrat)
Elotes — Delicias Elenita
Why is there a bright orange taco truck permanently attached to a Mexican restaurant? I don’t know. Don’t ask so many questions. Just get in line — there will be a line — and order the elote. Trust me on this. You should get a few street tacos, too. But it’s the warm, foil-wrapped cob of mayonnaise, lime, chili powder and cotija-covered corn (aka elote, $6) that calls to me at inconvenient hours of the night. Fortunately, they’re open until 1 a.m. weekdays and 3 a.m. Friday and Saturday. 816 Sebastopol Road, Santa Rosa, 707-575-7021
The enormous lasagna with a salad from L’Oro di Napoli in downtown Santa Rosa March 24, 2023. (John Burgess / The Press Democrat)
Lasagna — L’Oro di Napoli
Friends will tell you that you must try the hand-tossed Neapolitan pizza at this downtown Santa Rosa trattoria. They’re not wrong, because the pizza is spectacular. But regulars know the mile-high lasagna, with layers of beef Bolognese, creamy béchamel sauce, San Marzano tomato sauce and plenty of Parmesan cheese, is the GOAT (yes, Greatest of All Time). Sitting inside is like spending an evening in Naples, the laundry hanging from the rafters and all, and the lasagna transports you straight to nonna’s kitchen. 629 Fourth St., Santa Rosa, 707-541-6394, lorodinapolica.com
Reuben — Mac’s Deli
Every downtown worker has a “don’t even need to look at the menu” order at this family-run deli. Mine is the Reuben, with pastrami, sauerkraut and extra Thousand Island dressing on marbled rye. It’s not the most “authentic” or even the best I’ve ever had, but it’s consistently good, like everything at Mac’s. The menu hasn’t changed much over its 60-plus-year history because 18 kinds of omelets, 47 sandwiches (from ham and cheese to beef tongue and smoked liverwurst) and 16 salads cover all the bases. 630 Fourth St., Santa Rosa, 707-545-3785, macsdeliandcafe.com
Hot corned beef sandwich combo with potato salad and a tap beer from Mac’s Deli in downtown Santa Rosa. While everything at Mac’s is consistently good, our dining editor goes for the Reuben every time. (John Burgess / The Press Democrat)Eggs Benedict with two poached eggs, Caggiano’s ham on an english muffin topped with a Champagne hollandaise, hash browns and a mimosa from Jeffrey’s Hillside Cafe Thursday, May 22, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
The Benedicts — Dierk’s Parkside, Jeffrey’s Hillside, Hank’s Creekside
Dubbed the ‘Sides, these essential breakfast spots are dedicated to the most important meal of the day. Choosing a favorite depends on the vibe you’re after. Dierk’s is the city cousin, with long lines, and the Country Benedict with scrambled eggs, bacon and roasted tomatoes on a baguette. Jeffrey’s is the homey, chef-driven brunch spot with a Champagne hollandaise Benedict and long lines. Hank’s is the casual creekside cafe with long lines for a crab cake Benedict. Locals know it’s all worth the wait. Dierk’s Parkside, 404 Santa Rosa Ave., Santa Rosa, 707-573-5395, dierksparkside.com. Jeffrey’s Hillside, 2901 Fourth St., Santa Rosa, 707-546-6317, jeffreyshillsidecafe.com. Hank’s Creekside, 2800 Fourth St., Santa Rosa, 707-575-8839, hanks-creekside.com
Dim Sum — Hang Ah
The fact that it’s in a former A&W — and you can tell — is only part of the charm of this Santa Rosa dim-sum spot. Yes, the lighting is terrible and the decor blander than the hot tea, but you’re here to join the hubbub of regulars and first-timers crowding around the table, passing tiny plates of shui mai, chive dumplings, steamed pork buns and tofu skin (yuba) in broth, chopsticks waving in all directions. Circling orders from a paper menu illustrated with dozens of grainy, slightly mysterious photos is half the fun, and piling up empty dishes is the other. You will inevitably order too much, which means you’re doing it right. 2130 Armory Drive, Santa Rosa, 707-576-7873, hangahdimsum.com
Shu mai takeout from Hang Ah restaurant in Santa Rosa. (Heather Irwin / The Press Democrat)The late Fred Poulos, Mombo’s original owner, holding a slice of pepperoni pizza in 2009. (The Press Democrat, file)
Pepperoni Slice — Mombo’s Pizza
You can argue all you want about what makes the perfect New York-style pie — thin crust, minimalist sauce, the moisture content of cheese — while I eat my giant Mombo’s slice over here in the corner. Pizza doesn’t have to be precious, topped with fancy soft cheeses and rare mushrooms. This is a utility pizza you dip in ranch dressing and slather with hot honey without remorse or stink eye. 1880 Mendocino Ave., Suite B, Santa Rosa, 707-528-3278, mombospizza.com
Pupusas — Pupusería Salvadoreña
The sound of tías pressing soft masa between their palms is the sound of a great pupusa being made. This hidden gem is where fans of homestyle Salvadoran food can be found smiling over a plate of crispy-edged pupusas stuffed with cheese, squash, beans or pork, with a side of tangy, garlicky curtido. 1403 Maple Ave., Santa Rosa, 707-544-3141, pupuseriasalvadorea.shop
Pupusas from Pupusería Salvadoreña in Santa Rosa. The soft masa pockets can include a number of fillings, such as cheese, beans, squash, pork or chicken. (Heather Irwin / Sonoma Magazine)A cheeseburger and fries from Superburger in Santa Rosa. The one-third-pound Black Angus burger comes with lettuce, tomato, onion, pickle, cheese and special sauce. (Beth Schlanker / The Press Democrat)
Cheese Superburger — Superburger
You can smell the beefy smoke wafting from the original Superburger on arrival, alerting your jaw to start unhinging for the meat, pickle, onion, tomato, cheese, special sauce and sesame bun freight train coming at your face. The one-third-pound Black Angus burgers are just good. Every. Single. Time. Plus, tater tots. 1501 Fourth St., Santa Rosa, 707-546-4016, originalsuperburger.com
Nas Salamati, left, and his wife Najine Shariat restock the rows of bread at their bakery, Goguette Bread, in Santa Rosa on Wednesday, July 18, 2018. (Alvin Jornada / The Press Democrat)
Baguette — Goguette Bread
You can follow the preordering, neat-line efficiency of this family-owned French bakery, or lean into the maybe-they’ll-run-out, maybe-they-won’t chaos. The long-fermented sourdough base is the foundation for nearly all the crackly-crusted breads locals can’t get enough of and will queue for. The baton-like baguette is my go-to: an impressive accompaniment to charcuterie boards, fancy dinners or just tearing apart with bare hands and slathering with French butter. 59 Montgomery Drive, Santa Rosa, goguettebread.com
Funghi Di Limone — Rosso
Fungi di limone pizza at Rosso Pizzeria & Wine Bar in Santa Rosa on Tuesday, Sept. 30, 2025. (Christopher Chung / The Press Democrat)
A glass of red wine, a mushroom pizza with funky taleggio and lemon oil, and a few friends is my idea of a perfect night out. Especially if they have their own pizzas. I’m not sharing. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com
Chef Arnold Myint will host Thai dinners and a Valentine’s dinner at the Flamingo in Santa Rosa. (Arnold Myint)
James Beard Award-nominated chef, cookbook author, television personality and drag icon Arnold Myint will host a series of pop-up dinners Feb. 2-15 at the Lazeaway Club at the Flamingo Resort.
Now, let’s unpack that.
Myint grew up in his family’s Thai restaurant in Tennessee, and later appeared on “Top Chef.” His work has earned recognition from the Michelin Guide for its thoughtful interpretation of Thai and Burmese cuisine.
Chef Arnold Myint will host a Valentine’s dinner and pop-up at the Flamingo’s Lazeaway Club in Santa Rosa. (Arnold Myint)
Along with his sister, Myint now carries forward his parents’ 50-year legacy at Nashville’s International Market. His latest cookbook, “Family Thai: Bringing the Flavors of Thailand Home,” serves as an accessible guide to Thai cooking techniques and pantry staples.
There is also his drag persona, Suzy Wong, who was crowned Miss Gay America in 2017 and wears a tiara with the same fierceness he brings to a chef’s toque.
During his February residency at the Lazeaway Club, the menu will feature dishes such as braised duck leg tartine (phet palloh), three-flavor crispy fish (pla sahm roht) and potato samosa curry pockets (karee paap).
On Feb. 14, Myint will host a Valentine’s Day dinner served family-style, with two seatings at communal tables — a format some may find romantic, others less so. The $95 price includes a signed cookbook. Reservations are strongly recommended. Details at lazeawayclub.com/upcoming-events.
Lazeaway Club at the Flamingo Resort, 2777 Fourth St., Santa Rosa. 707-510-4533, lazeawayclub.com
SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. Chef Keita Tominaga, formerly of Hana restaurant in Rohnert Park, will head the kitchen. (SingleThread)
Healdsburg’s three-Michelin-starred SingleThread feels like a love letter to Japan.
Inspired by the country’s poetic system of micro seasons, or “sekki” — with names like “mists begin to trail” and “the bush warbler sings” — the restaurant’s hourslong multicourse meals emerge from a near-silent kitchen, each petal and scale placed with meticulous care.
Now comes the reply.
SoNoMa by SingleThread, the restaurant’s first international project, opens in March in Kyoto. It is an ode to Sonoma County and Northern California.
The 12-seat restaurant, along with a lounge and pastry shop, will be housed inside the new Capella Kyoto hotel in the historic Miyagawa-cho District, one of the city’s storied geisha neighborhoods.
SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. Chef Keita Tominaga, formerly of Hana restaurant in Rohnert Park, will head the kitchen. (SingleThread)SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. The couple will work with local artisans and farmers. (John Troxell)
The opening marks a full-circle moment for owners Kyle and Katina Connaughton, who lived and worked in Japan before putting Sonoma County on the global fine-dining map. The kitchen will be led by chef Keita Tominaga, son of the late Ken Tominaga, founder of Hana Japanese restaurant in Rohnert Park. He has spent more than a year at SingleThread and previously worked at the Michelin-starred Tenoshima in Tokyo.
The menu will spotlight Kyoto’s regional agriculture and culinary traditions through a Northern California lens, drawing ingredients from both sides of the Pacific.
Katina Connaughton, who oversees SingleThread’s 24-acre farm in Dry Creek Valley, is collaborating with Kansai-region farmers to grow Northern California produce, including heirloom tomatoes, peppers, squash and flowers, alongside native Kyoto vegetables. California olive oil, almonds and cheese will also make the journey east.
SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. The couple will work with local artisans and farmers. (John Troxell)
The result, according to Kyle Connaughton, will be a multicourse tasting menu that expresses Kyoto’s terroir and sensibilities while staying rooted in the Wine Country ethos.
The project also includes a lounge for lighter fare, cocktails and high tea, and a dedicated patisserie, SingleThread Entremets, led by executive pastry chef Emma Horowitz and Tokyo-trained chef Miu Morita.
“If SingleThread is a very Kyoto-inspired restaurant in California,” said Tony Greenberg, a co-owner, “then SoNoMa by SingleThread will be an equally California-inspired restaurant in Kyoto — a mirror experience of sorts.”
Property seekers with homesteading aspirations may envision a future in a sunny Penngrove ranch currently listed for sale. The land sits on the western slope of Sonoma Mountain straddling the Sonoma Valley and Petaluma Gap wine regions. The Ranch at Quailbrook Lane has five structures on two parcels totaling 160 acres.The asking price is $5,500,000.
A mile-and-a-half of seasonal creeks run through the ranch, which includes over 2,000 native trees planted since 2010. Rotational grazing is practiced to bolster the soil’s sustainability. The property includes hiking trails and natural gardens — notably a butterfly and wildflower garden.
There’s a site ready to accommodate the construction of a 4,500-square-foot main home and studio. The existing collection of dwellings are both new and rebuilt.
Great room in the guest house. (Adam Potts)View from the Guest House. (Adam Potts)
A two-bedroom, one-and-a-half-bathroom guest house is made of earth plaster with 14-inch thick walls, arched doorways and alcoves, and reclaimed wood accents. The modern rustic home is perched to enjoy the property’s above-the-fog-line views.
The 1,700-square-foot Carriage House, finished in lime plaster, doubles as a garage and has a second-floor great room with a multi-gabled wood-clad ceiling. There’s a wet bar, a loft, a tiled limestone shower andan antique French stone sink with Sonoma Forge fixtures.
Great room in the Carriage House. (Michael Woolsey)The barn. (Adam Potts)Interior of the barn. (Mario Serafin)
The property’s turn-of-the-century creamery barn is now a 180-square-foot casita full of quaint details like an outdoor shower and bathtub.
The 3,195-square-foot barn is highly insulated, built from Structo-Lite plaster on metal lath. Interiors of the three-level workshop and vehicle barn include reclaimed wood from an Oakland shipyard and vintage light fixtures sourced from old Chicago factories.
For more information on the Quailbrook Lane ranch in Penngrove, contact listing agents Tim Little, 707-849-9570, and Alexa Glockner, 415-710-3663. Hedge Realty, 103 H St., Suite B, Petaluma, quailbrooklane.com
This two-bedroom cottage on a half-acre perched above the Mendocino coastline is currently listed for $875,000. (Clear Shot Creations)
A two-bedroom cottage on a tree-wrapped half-acre perched above the Mendocino coastline is currently listed for sale. The renovated 1960s dwelling is priced at $875,000 and was recently spotlighted in The New York Times.
The home has an airiness beyond its 1,000 square feet thanks to numerous windows. Reclaimed wood-plank floors give the space a rustic warmth.
A generously sized wraparound deck and sunken spa set the stage for taking in the tranquil setting. An indoor-outdoor sound system adds another sensory layer to the experience.
Moroccan rice pudding topped with poached pomegranate and crushed almonds at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Hidden in a mostly industrial stretch of Petaluma, Pearl is not the kind of restaurant you stumble upon. You arrive here because your friend can’t stop raving about it. Its reputation has grown almost entirely by word of mouth, passed from regular to regular like a closely guarded recipe.
“I love being tucked away in a corner,” said co-owner Annette Yang, a constant presence at the daytime-only bistro.
If Pearl is open, Yang will be there — greeting guests, mixing drinks, serving food and refilling water glasses, often clearing your table at the end of the meal. It’s a true owner-operated restaurant, with Yang’s husband, chef Brian Leitner, dancing between the wood-fired oven and the range with practiced precision.
Chef Brian Leitner cooks during a lunch service at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)A strand of dried chilis at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press-Democrat)
The menu ranges from Levantine-spiced brisket and Persian meatball tagine (both $27) to shakshuka ($25) and Moroccan rice pudding ($12). Pearl knows precisely what it is, even if that identity can be harder to articulate for the uninitiated. Shakshuka, after all, is not a dish you’ll find on a Denny’s menu.
You could describe the food as Middle Eastern, but that feels reductive — too kebabs-and-doner for what’s actually happening here. Levantine and North African is a better fit, with thoughtful nods to the northern Mediterranean. The concise menu draws from the cuisines of Spain, Greece, Turkey, Syria, Palestine, Israel and Morocco, better capturing the restaurant’s warming, spice-forward sensibility.
Open only for breakfast and lunch, Pearl is intentionally focused on daytime cooking. Leitner, a Chez Panisse alumnus who previously owned restaurants in San Francisco and Portland, returned to the Bay Area — and specifically to Petaluma — with Yang to escape the churn of city life.
An outdoor dining area at Pearl restaurant in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Rather than returning to dinner service, the couple committed to daytime hours, a decision that initially felt risky but has proved right. Sticking to breakfast and lunch service allows for creativity without the pressures of dinner, a rhythm better suited to both the food and their lives.
The menu is deeply personal. “This is what we eat at home,” Yang said. “We like big, distinct, clean flavors with a light touch, food that isn’t weighed down by butter and fats.” She describes Pearl’s approach as both ancient and modern, rooted in longstanding food traditions and shaped by the flavors that keep diners returning.
Established
Opened in 2018, Pearl will celebrate its eighth anniversary in April.
Most popular dishes
Shakshuka and meatball tagine.
Persian meatball tagine over a bed of jeweled saffron rice and topped with yogurt and fresh herbs at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)Customers have lunch at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
The vibe
The intimate 45-table space feels deliberately cozy, with bistro tables and banquettes lining the walls and a wood-topped bar well suited for solo diners. Yang keeps the room moving, suggesting creative coffee drinks or sparkling low-ABV cocktails. Seafoam green walls, tin ceiling tiles and a distressed concrete floor give the space a soulful quality that mirrors its owners.
The food
The always-available Levantine brisket ($27) captures Pearl’s intent, with melting slices of long-braised beef rubbed with cumin and garlic, paired with roasted squash and pistachio tahini. The Persian meatball tagine ($27) is another anchor, with spiced lamb meatballs atop multicolored rice and herbed yogurt.
Levantine-spiced brisket with roasted winter squash and pistachio tahini at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)Shakshuka stew with chickpeas, peppers and tomatoes, with griddled halloumi cheese, baked eggs and a side of pita at Pearl in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Shakshuka ($25, $27 with pita) remains one of Pearl’s most popular dishes for good reason: a vivid tomato stew with chickpeas, fresh fava, baked eggs and grilled sheep’s-milk cheese. I’m also partial to the bocadillo ($26), a griddled porchetta sandwich with Gruyere, fig jam and mustard greens. Regulars also swear by the zhoug trout sandwich ($27) with tapenade, bacon and smoked beets, and the picnic plate ($25), a shareable spread of tabouli, hummus, beets, slaw and pita. Desserts change weekly, but the Moroccan rice pudding ($12), scented with cardamom and topped with poached fruit, is always my closer.
Drinks
Annette Yang mixes drinks while working the front of the house at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)The Marrakesh Mojito with house mint shrub, vermouth bianco, and fez green tea at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Beverages are Yang’s domain. As a brunch and lunch destination, Pearl emphasizes playful coffee drinks, lighter cocktails and thoughtful alcohol-free options. The drinks menu includes global wines by the glass and mostly Bay Area beers from HenHouse, Barrel Brothers, Faction and Fort Point. Standouts include the Marrakesh Mojito ($14) with mint shrub, vermouth and fez green tea; the Capp du Monde ($7) with espresso, chicory, orange and steamed milk; and the Morning Fog ($6) with black tea, clove, cinnamon, milk foam and lemon salt.
The price
Tipping is not required nor accepted. Menu prices account for living wages and operating costs, making it refreshing to receive a bill without surcharges or suggested gratuities. Savory dishes range from $25 to $28; desserts are $12 to $13.
The spot
Open from 9 a.m. to 3 p.m. Wednesday through Monday; closed Tuesday. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Winter days along the Sonoma Coast were made for a cup of warm clam chowder, but choosing where to tuck into a bowl of the seaside delicacy is always tough because there are so many great options.
Bodega Bay’s 23rd annual Chowder Day on Jan. 31 is the best opportunity to find a favorite — or a few of them — once and for all. A dozen restaurants stretching from Spud Point to Valley Ford will fire up their giant kettles and dish out samples of their finest chowder while guests drive and slurp at their own pace.
The event, which supports the Chamber of Commerce and visitor center, is a boon to coastal businesses during the slow season and goes on no matter the weather. If the sun is shining, enjoy a glorious day at the coast. If it’s rainy, slip on boots and a jacket and let the hearty chowders work their magic.
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
There are two check-in locations for the event, at Valley Ford Hotel (next to Rocker’s Roadhouse) and at the Sonoma Coast Visitor Center.Chowder tastings begin at 10 a.m. and end at 3 p.m., Jan. 31.
Valley Ford Hotel, 14415 Highway 1, Valley Ford.Sonoma Coast Visitor Center, 913 Highway 1, Bodega Bay.
The Olla Latté with piloncillo syrup, cinnamon and a dried orange slice Friday, Nov. 7, 2025 from Cafe de la Olla in Santa Rosa. (John Burgess / The Press Democrat)
Sonoma County may not experience drifting snow, but we do have blustery days with sideways rain which undoubtedly make us crave warm winter drinks. Here are some of the best cups of cheer for the dark days of winter.
Best Eye Opener
Café de la Olla
This teacup-sized Roseland coffee kiosk opened a year ago and has gained a cultish following for its café de la olla — a cinnamon- and piloncillo-infused Mexican brew traditionally simmered in a clay pot for a deep, earthy kick. Top with cold foam for a sweeter sipper. 959 Sebastopol Road, Santa Rosa. 510-695-1875, cafe-de-la-olla-llc.square.site, instagram.com/cafe_de_la_olla
Best Tea
Patisserie Angelica
Slip in for a simple cup or go all-in on the full tea service — warm scones, tiny sandwiches, the whole fairytale spread — at this tucked-away patisserie. The tea list is stellar, including the Mariage Frères Montagne d’Or, a floral, fruity black tea that’s a passport stamp in a cup. 6821 Laguna Parkway, Sebastopol. 707-827-7998, patisserieangelica.com
Patisserie Angelica in Sebastopol offers dozens of tea selections from around the world for their West County Tea kits. Photo taken Tuesday, April 25, 2023. (John Burgess / The Press Democrat)Melissa Yanc, right, part owner of Quail & Condor in Healdsburg, talks with a friend at the bakery’s new location, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
Best Spiced
Quail & Condor
True chai is supposed to wake you up with its punch of pepper, cardamom, and ginger, but most store-bought blends have gone soft and sugary. At Quail & Condor’s new café, the made-in-house chai remembers its roots, with a kick of masala spice instead of Grandma’s treacly pumpkin spice. 44 Mill St., Unit J, Healdsburg. 707-473-8254, quailandcondor.com
Best Candy in a Cup
Fleur Sauvage
Master chocolatier Robert Nieto’s European-style drinking chocolate is less Swiss Miss and more Willy Wonka chocolate river — rich, creamy, and thicker than Augustus Gloop. This is the stuff chocolate cravings are made of. 370 Windsor River Road, Windsor. 707-892-2162, fleursauvagechocolates.com
Assorted bonbons and a hot chocolate from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Wednesday, Sept. 18, 2023. (John Burgess / The Press Democrat)Petaluma Coffee & Tea has long been a popular gathering spot for locals. (Laura Schneider / Petaluma Coffee & Tea)
Best Hot and Healthy
Petaluma Coffee & Tea Company
The smell of freshly roasted coffee hits you at the door, but don’t skip the milk-and-turmeric latte — spicy, earthy, and a sunny yellow reminder of warmer days ahead. 212 Second St., Petaluma. 707-763-2727, petalumacoffee.com
Best Ancient Blend
Sonoma Eats
Champurrado, a Mexican-style hot chocolate made with milk, sugar, and corn masa, is a cold-season staple. Hand-frothed like it has been by generations of abuelitas, it’s like a pair of knitted mittens for your soul. 18133 Sonoma Highway, Sonoma. 707-343-1141, sonoma-eats.com
3/2/2014: B1: TOASTING WINE COUNTRY: College friends from Sonoma State University and Santa Rosa Junior College pose for a picture at Truett Hurst in the Dry Creek Valley. The annual Wine Road Barrel Tasting, which draws many young tasters, continues today and next weekend.
PC: College friends from SSU and SRJC pose for a picture at Truett Hurst in the Dry Creek Valley. The 36th Annual Wine Road Barrel Tasting continues on Sunday and next weekend.
Winter might be considered the off season for many of the world’s hottest travel destinations, but a Wine Country visit between December and March may be even more enchanting than a stay during the summer months. Much of the scenery is more resplendent and picturesque during the winter as grasses on the rolling hills turn from the pale yellow hue of late summer to verdant green and dry creek beds flow once more with water from seasonal rains.
It is a time of year that beckons the savvy traveler, without tourist crowds to contend with or the bustle that often accompanies them. In winter, you can visit Wine Country for a fraction of the cost of other times of year as local hotels, wineries and restaurants roll out special deals to entice guests. The best time to come is during the week, before hotel prices peak and popular restaurants and wineries get booked up.
Mild winter weather
Some like it hot, but Wine Country can be truly magical in the milder months. The region’s temperate climate means that it never gets too cold, even in the dead of winter, making outdoor excursions and activities pleasant during much of the season. Morning coastal fog can create a cozy or even mystical atmosphere depending on your inclinations. And, just as in legendary Camelot, the fog often burns away as the day progresses, revealing a radiant California sun that lights up the area’s stunning landscapes.
Winter is a perfect season to take long walks on beaches such as Salmon Creek and Goat Rock, go whale watching at places like Bodega Head or Stillwater Cove Regional Park, and take in the lush greenery of nature on hikes through state and regional parks like Tolay, Crane Creek, Helen Putnam and Annadel. For hikes that pair strolls through vineyards with wine tastings, Bartholomew Estate in Sonoma and Alexander Valley Vineyards in Healdsburg are among the vintners that invite guests to explore their grounds.
One of the more accessible places to see a waterfall in winter is at Sonoma Creek Falls in Sugarloaf Ridge State Park. (Chris Hardy / for Sonoma Magazine)
Gushing waterfalls
The region’s waterfalls roar to life again in winter. One of the more accessible places to see a waterfall is at Sonoma Creek Falls in Sugarloaf Ridge State Park in Kenwood. The 25-foot waterfall can be reached by a few routes, but the easiest path is on the relatively level lower Canyon Trail, a walk of just a third of a mile.
For a dramatic view of waterfalls that break over the rugged coastal cliffs out onto the beaches below, Phillips Gulch at Salt Point State Park and Stengel Beach at The Sea Ranch are among the best. The scenic drive to these falls along coastal Highway 1 is an added bonus.
Selfies in the mustard field
A visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. From Alexander Valley to Dry Creek Valley to Carneros Valley, there are plenty of good spots in Wine Country to find photogenic fields of mustard. They can be found on the side of the road or among the vineyard rows (B.R. Cohn Winery, Kunde Family Winery, Paradise Ridge Winery, Gloria Ferrer Vineyards) in regional and state parks (Joe Rodota Regional Trail), and in the fields of local farms.
NA visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. (Kent Porter / The Press Democrat)
Special treatment at local wineries
For a taste of the VIP experience, there is no better time to visit a winery than in winter. After the busy harvest season, and before the vines begin to grow again, there is a sweet spot for those interested in a more intimate and leisurely winery visit. There are more opportunities to join in friendly chats with winemakers who, on slower days, might also be more inclined to pour you vintages not always available to the public.
Family-owned wineries like Frick Winery in Geyersville, whose owner Bill Frick has been a one-man show producing small-lot wines for 50 years, are perfect venues for just these kind of special encounters. Inman Family Wines in Santa Rosa, run by Kathleen Inman, and Enriquez Estate Winery in Forestville, run by Cecilia Enriquez and her parents, Ana and Eduardo, are other local family-owned wineries worth a visit. Wineries such as Anaba Wines, Benovia Winery, Pachyderm Station and Three Sticks Wines at the Adobe are particularly cozy spots for sipping wine in a warm and inviting ambience.
Winter is also a time to experience pruning season in Sonoma Wine Country, when winemakers and vineyard workers shape the dormant vines for the coming harvest season and wineries invite guests for special tours and tastings. Kunde Family Winery in Kenwood offer special vineyard hikes (including dog hikes) that allow guests to see the vines up close. At Capo Creek Ranch in Healdsburg, visitors can admire old-vine Zinfandel planted over 40 years ago while a small crew prunes the vines over six weeks, often beginning in late January.
Flowers Vineyards and Winery’s Sonoma Coast vineyard in winter. (Sonoma County Tourism)
Reservations at trendy restaurants
If waiting in line or waiting in vain to dine at a noteworthy restaurant is something you would rather avoid, winter is truly the most wonderful time of the year. Popular restaurants such as SingleThread, Cyrus, Farmhouse Inn, The Matheson and Valette are usually not quite as crowded, making it a better time to book a reservation for a truly gourmet dining experience. These delicious prospects are enough to whet anyone’s appetite.
And special deals on meals
Not only is it easier to find a table during winter, it is also easier to find special restaurant deals. Wine Country is replete with more affordable dining options during Restaurant Week, which runs from Feb. 23 to March 1 in 2026. It is a time when restaurants showcase their talents and highlight local ingredients with special menus and prices — a perfect opportunity for diners to explore and discover the region’s bountiful culinary options. Restaurants offer prix fixe menus that included two and three courses for a fixed price, ranging from $10 to $15 to $25 for lunch, $25 to $35 to $55 for dinner and a “sweet perk” for $5.
The Mid Winter in Sonoma includes Kushi Oyster, Passmore Ranch Caviar and Alyssum Flower from Single Thread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)
A coveted beer
It only happens once a year, and if you aren’t in Wine Country — or rather Beer Country — during the chosen time, you just might miss it.
Russian River Brewing plans to make its Pliny the Younger available at its Santa Rosa and Windsor pubs March 20 through April 2 in 2026. Technically, that puts the official release at the start of spring (before 2022, the release typically took place in February).
However, for the last two years, the ultra-coveted, limited-release Triple IPA began making its way to bars and restaurants throughout the Bay Area in February, weeks in advance of its March release. Likewise, the brewery says it will distribute kegs of Pliny the Younger in February 2026 to its draft accounts throughout California and beyond.
But there is nothing quite like seeing or experiencing first hand the energy and anticipation exuded by the hundreds of Pliny the Younger devotees who typically line up hours in advance for the annual releases at Russian River Brewing.
The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA is filtered and ready for bottles and kegs in Windsor, Monday, March 18, 2024. (John Burgess / The Press Democrat)
One-of-a-kind seasonal events
The Pliny the Younger release is not the only local epicurean event that occurs just once a year. The 33rd annual Wine Road Winter Wineland takes place over two days (Jan. 17-18, 2026) at 60 participating wineries throughout Healdsburg, Santa Rosa, Windsor, Guerneville, Forestville, Sebastopol, Cloverdale and Geyserville.
After checking in at the first winery of the day, participants receive a glass, wristband and event map to partake in wine tastings at any of the event’s participating vineyards. You will need to select your check-in winery to start, this is where you will get your glass, wristband and event map, then you may visit any participating winery you would like for the weekend. Ticket sales closed Jan. 12, but a limited number of will call tickets are available for purchase on CellarPass.
Wine Road hosts a similar Barrel Tasting event over two days (March 7-8, 2026) that allows participants to go into the wine cellars and taste directly from the barrels. Wineries will be selling futures of these wines, which are often limited and sell out before they are released.
Crab feeds are another event popular during the winter months. The 36th annual Great Sonoma Crab and Wine Fest takes place Saturday, Feb. 7, 2026, at the Sonoma County Fairgrounds, just one of many crab feeds hosted by nonprofits and organizations throughout Sonoma County during January and February.
The 19th annual Pigs & Pinot takes place at Hotel Healdsburg March 20-21, 2026. Chef Charlie Palmer hosts this series of intimate dining and educational events that feature master sommeliers, winemakers and celebrity chefs as part of a weekend showcasing pairings of Pinot Noirs and pork dishes.
