From left, avocado toast topped with prosciutto and sprouts, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
Some jump-start January with a juice cleanse, but a trip to Succo Cold-Pressed for one of its elixirs could derail the best-laid plans for liquid enlightenment faster than you can say antioxidant. While this juice shop has a tempting rainbow array of juices and superfood-filled smoothies, it’s the artfully presented toasts that steal the show.
“People eat first with their eyes,” says owner Stephanie Ortiz, an alumna of Santa Rosa Junior College’s culinary arts program, who believes food should taste as good as it looks.
Toasts are built on a first-rate foundation of Village Bakery’s seeded sourdough. The popular avocado toasts get their glam from toppings of pesto, prosciutto, or grated hard-boiled egg. The Sweet Crunch, spread with almond butter, is topped with bananas on one half, strawberries on the other, then bedazzled with honey, coconut, almonds, and a dusting of cinnamon.
Avocado toast topped with prosciutto and sprouts, top, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds, along with fruit smoothies, from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
“It’s almost like you get two toasts because they taste so different,” explains Ortiz.
No matter whether you choose sweet or savory, either one is guaranteed to get the day off to a gorgeous start.
Partners Hayley Cutri and chef Efrain Balmes at Sonoma Eats in Sonoma Tuesday November 22, 2022. (Chad Surmick / The Press Democrat)
The recently shuttered Lepe’s Taqueria, a Santa Rosa institution for nearly 30 years, will reopen early this spring as Parkside Eats, according to new owners Hayley Cutri and Efrain Balmes.
The couple, who also own Sonoma Eats in Agua Caliente, are taking a sharp left turn. Sonoma Eats is known for its Oaxacan-style cuisine, rooted in Balmes’ Mexican heritage, but Parkside Eats won’t be a taqueria or strictly Mexican. Instead, they’re rolling out what they describe as “California comfort food,” blending Mexican-influenced favorites like tacos, quesabirria and fresh guacamole, a standout at Sonoma Eats, with burgers, salads, soups, hearty appetizers and fresh juices.
“Californians love Mexican food, and the restaurant will have a lot of Mexican soul and a lot of avocados,” Cutri said, summing up their California approach to comfort cuisine. That also includes a farm-to-cocina ethos, emphasizing local and seasonal ingredients. Cutri said they hope to source from their own farm and other nearby growers. She previously worked at Sonoma Valley’s Flatbed Farm.
Vegan and Al Pastor Tacos at Sonoma Eats restaurant in Sonoma. (Heather Irwin / The Press Democrat)
Parkside Eats is also a personal project for the couple, who spend time hiking at nearby Annadel State Park. After long days on the trails, they craved food that’s both hearty and healthy. Cutri said the restaurant reflects what they want to eat and what they feel the neighborhood has been missing.
The pair is also mindful of the legacy they’ve inherited. Lepe’s owner, Eduardo “Eddie” Lepe, ran the restaurant for decades. Eddie’s sudden death in 2021 left a void in the community that many still feel. His children, Bella, Diego and Matteo, kept the restaurant going for four years before deciding to close in November.
“We will continue being a family-run restaurant that warmly and graciously hosts our neighbors,” Cutri said. “We promised that to the family.”
More details on the menu and an opening date are expected in the coming weeks.
Dutch baby, a German-style pancake with caramelized sugar, apples and a hint of nutmeg, surrounded by beverages at Brothers Cafe in Santa Rosa. Photo taken Thursday, April 27, 2023. (John Burgess / The Press Democrat)
Sonoma Diner opens
The owners of Sebastopol’s Hole in the Wall Cafe (972 Gravenstein Highway S.) and Santa Rosa’s Brother’s Cafe (3135 Cleveland Ave.) have opened Sonoma Diner in Santa Rosa. The four-page all-day menu ranges from morning scrambles and omelets to burgers, sandwiches and crepes. Bigger dinner entrees like fish and chips, chicken piccata and coconut curry are also available. Best breakfast bets are the sticky-crunchy Dutch baby German pancake with caramelized apples and biscuits with mushroom gravy. 52 Mission Circle, Suite 111, Santa Rosa, 707-978-5098, sonomadinersr.com
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Few centenarians get a second act, but Cloverdale’s favorite roadside burger and milkshake stop, Pick’s Roadside (formerly Pick’s Drive-In), is gearing up for its next 100 years.
First opened in 1923 as Reed and Bell’s Root Beer Stand, an offshoot of the A&W Root Beer franchise founded by Lewis Reed and H.C. Bell, the historic burger shack reopened Saturday, Jan. 10, after a complete makeover and menu reboot that nods to the past while embracing modern ingredients and tastes. Root beer, of course, remains a fixture, but is joined by Roederer sparkling wine and Wagyu beef burgers. Old Cloverdale meets Sonoma Wine Country.
“Pick’s has always been more than a restaurant,” said general manager Amber Lanier last June. “It’s a gathering spot, a piece of history and a place that has shaped the memories of so many in Cloverdale.” Based in the town of just 9,000 residents, the locality matters to residents who have an emotional stake in the former drive-in.
A project of this scale needs deep pockets and vision. Anidel Hospitality bought the century-old landmark last year and funded the revamp. The company, led by tech entrepreneur and Weebly co-founder Chris Fanini, focuses on reviving historic properties. The group previously relaunched the Sonoma Cheese Factory and Sonoma’s Best Modern Mercantile after acquiring them from embattled developer Ken Mattson. In 2024, they also reopened Tahoe’s oldest waterfront bar, Chambers Landing.
Pick’s Roadside, with fold-up windows, reopens in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)Amber Lanier, a fifth-generation Cloverdale resident and general manager of Pick’s Roadside, left, suggests a menu item as Pick’s opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
A historic legacy
Lanier, a fifth-generation Sonoma County resident, recalled that her grandmother used to visit the drive-in as a little girl — and she would still recognize much of it today. The iconic neon Pick’s sign from the 1940s remains, a glowing nod to the heyday of California drive-in restaurants, along with milkshakes, root beer floats and grilled burgers.
Among the last of its kind, Pick’s faced an uncertain future after it was put up for sale in 2024. The low-slung building needed repairs and a clearer vision, both now evident in the redesign. Soft moss green has replaced the teal paint. Crisp black-and-white subway tiles line the interior walls, menus glow from digital displays, and a modern glassed-in kitchen puts the action front and center as staff hustle to fill orders.
On opening day, lines formed, thinned and formed again as curious passersby, longtime fans and former regulars crowded the counter, checking out the new menu and reconnecting with a place many hadn’t visited in years. It’s clearly a different Pick’s now, but the old-school vibe is still very much intact.
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Pick’s next chapter borrows from Napa’s Gott’s Roadside playbook, elevating classic drive-in fare to modern Wine Country expectations. That includes a concise wine list of value-priced heavy hitters, including Roederer Estate Brut, Trione Sauvignon Blanc, Red Car Rosé of Pinot Noir, Martin Ray Pinot Noir, and Valravn Zinfandel, all from Sonoma or Mendocino counties, priced from $12 to $15 per glass.
While it’s far too early to render any iron-clad verdicts on the food, signs are promising.
The food
Somewhere between a thin smashburger and a mouth-stretching 8-ounce burger, Pick’s one-third-of-a-pound Akaushi American Wagyu burgers are just about right. Cooked well done, they have a crisp outside and a juicy middle. While using such premium beef without a pink center seems curious, the flavor is unmistakable.
Orders are filled at Pick’s Roadside in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Buns are custom-made at Village Bakery in Santa Rosa, which developed pillowy Japanese milk rolls and pretzel buns for the Pick’s menu. They’re top-notch, but I wish they were a little bigger to better contain the ingredients that threaten escape with every bite. You won’t look refined or cool eating a Pick’s burger or fried chicken sandwich with blobs of red relish on your face. And hands. And hair, depending on how enthusiastic you are.
The baseline Roadside Burger ($13) is a one-third-pounder without bells or whistles. It is simple, clean and confident, with nothing to hide. A good starting place.
The Pick’s Burger ($16) goes a step further, with signature sweet red relish, pickled onions and cheddar, plus crisp shredded lettuce, good midwinter tomatoes and mayo. Someone in the kitchen clearly cares about produce and will not let offseason vegetables sabotage a solid burger. I recommend going all in on the Bacon & Blue Burger ($19), stacked with blue cheese crumbles, pickled onions and applewood-smoked bacon atop a juicy beef patty.
Fried chicken is a menu requirement at burger joints these days, and Pick’s got the message. On both the regular ($15) and spicy chicken sandwiches, the crispy, flattened breast refuses to be constrained by its small pretzel bun, oozing sauces and threatening to collapse with each bite. Grab a fistful of napkins and consider a bib. The Spicy Chicken sandwich ($16) is a heavyweight with a trio of sauces: hot honey, buffalo sauce and ranch, topped with mozzarella, pickled onions, lettuce and tomatoes. If I were going to lose anything, it would be the buffalo sauce.
A spicy chicken sandwich on a pretzel bun, Saturday, Jan. 10, 2026, at Picks’s Roadside in Cloverdale. (Kent Porter / The Press Democrat)
A vegetarian friend raved about the Black Bean Burger ($16), a proper vegan bean burger, not an Impossible burger, topped with avocado. Crisp on the outside and soft in the middle, it’s retro hippie in the best way.
Also on the menu are Schwarz all-beef hot dogs, which come nearly naked or loaded. The Pick’s Dog ($11) is kid-friendly, with just relish and mayo on a toasted bun. The Works ($16) breaks with tradition, adding mozzarella cheese, bacon, pickled onion and red relish. The relish, by the way, is unique to Pick’s and is a combination of sweet relish, ketchup and a collection of seasonings that definitely include cinnamon.
Don’t miss the Straus soft-serve cones in vanilla or chocolate ($7), along with $9 milkshakes featuring the usual suspects (vanilla, chocolate, malted) plus strawberry, cookies and cream, and caramel toffee Heath Bar crunch. Fries ($4) are still a work in progress, but their sweet, salty and spicy seasoning is craveable and would be great as a bloody mary salt rim.
From left, friends Johnny Miller, Sonny Hendricks and Tucker Hollowell enjoy their orders at Pick’s Roadside in Cloverdale Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Off to a solid start, Pick’s is clearly back. Food writers sitting at the counter with a glass of sparkling wine, a root beer chaser, and a blue cheese-and-bacon burger may not be what Pick’s original owners envisioned. Still, it is a fine way to spend a sunny Saturday afternoon in Cloverdale. While a few edges remain to be smoothed, it is clear the northern Sonoma County town is glad to have its red relish, grilled burgers and milkshakes back in the center of town, where they have been for a century.
Winter hours are from noon to 7 p.m. Monday through Thursday and 11 a.m. to 7 p.m. Friday through Sunday.
A live dungeness crab at Oliver’s Market in Santa Rosa, Thursday Nov. 17, 2016. (Kent Porter / The Press Democrat) 2016
Crustacean lovers, rejoice! The Bay Area’s commercial crab-fishing season officially opened Jan. 5, following delays since November to protect migrating whales from getting caught in fishing lines. Now that the region’s acclaimed Dungeness crab is back on the menu, it’s time to dive into Sonoma County’s highly anticipated feasts.
Over two dozen local organizations have planned their annual crab feeds from mid-January through February. So grab your handy crab claw crackers and get ready for over a month of buttery, succulent, all-you-can-eat crab.
Penngrove Social Firemen Crab Feed, Jan. 17
The Penngrove Social Firemen’s annual benefit crab feed will start with cocktails at 5:30 p.m., followed by dinner at 6:30 p.m., Jan. 17, at the Penngrove Community Clubhouse. Dinner will include crab, salad, pasta and bread. Tickets are $85 per person. Proceeds support improvements to the Penngrove Park and Clubhouse. Purchase ticketsat Penngrove Marketor on Eventbrite by Jan. 15. 385 Woodward St., Penngrove. 707-318-2191, penngrovesocialfiremen.org
The Penngrove Social Firemen host a crab feed on Jan. 17. (Courtesy of Penngrove Social Firemen)
Montgomery Education Foundation Crab Feed, Jan. 17
Montgomery Education Foundation’s 16th annual crab feed, its biggest fundraiser of the year, will be held from 5:30-9 p.m., Jan. 17, at the Friedman Events Center in Santa Rosa. General admission is $76.54 and a VIP table for eight people is $855.50 (including fees); purchase general admission and VIP tickets by Jan. 15. VIP tables include two bottles of Champagne and/or wine, a dedicated server and a dessert plate. To-go dinners are also available for $49.87 and include salad, rolls, clam chowder and about a dozen crab legs and pieces. Purchase a to-go box by Jan. 17 for pickup from 5:30-6:30 p.m. the same day outside the Friedman Center. Purchase tickets on Eventbrite. Friedman Center, 4676 Mayette Ave., Santa Rosa. montgomeryedfoundation.org
Russian River Rotary Crab Feed, Jan. 24
The Russian River Rotary’s 39th annual all-you-can-eat crab and pasta feed will double as a birthday party celebrating the club’s 95 years of serving the community. The event will be held from 4:30-8:30 p.m., Jan. 24, at Santa Rosa’s Friedman Events Center. Dinner will include all-you-can-eat crab, pasta, salad and a special dessert, plus local wines. There will also be live music, raffles, games and a live auction, with Sen. Mike McGuire returning as auctioneer. Tickets are $115 per person. A $1,500 sponsorship includes a table for 10, wine or Champagne, desserts, front area seating and promotion of your business. Purchase tickets and/or make a donation online. Friedman Center, 4676 Mayette Ave., Santa Rosa. 707-478-1805, russianriverrotary.org
Guests dig into a feast of crab and all the fixings during the 31st annual Russian River Rotary Crab Feed at Shone Farm near Santa Rosa. (Alvin Jornada / The Press Democrat)
Forestville Chamber of Commerce Crab Feed, Jan. 24
The Forestville Chamber of Commerce will host its annual crab feed starting at 5 p.m., Jan. 24, at Holy Ghost Hall in Sebastopol. Dinner starts at 6 p.m. and will include all-you-can-eat crab, pasta, salad and bread. Beer and wine will also be available for purchase. There will be a raffle and a silent auction. Tickets are $75 per person. Call 707-481-3565 to purchase tickets. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. 707-481-3565, forestvillechamber.org
Ursuline Alumnae Association Crab Feed, Jan. 24
The Ursuline Alumnae Association will host its 14th annual crab feed starting at 5:30 p.m., Jan. 24, at the Cardinal Newman High School gymnasium in Santa Rosa. The feast will include all-you-can-eat fresh crab, pasta, salad, French bread and dessert. There will also be a no-host bar, raffle and three types of auctions (live, silent and dessert). Tickets are $75 per person and $575 for a table of eight. Proceeds benefit the Ursuline Alumnae Association scholarship fund. Purchase tickets online. Cardinal Newman High School, 4320 Old Redwood Highway, Santa Rosa. 707-953-6500, ursulinealumnaesr.org
Cloverdale Lions Club Crab Feed, Jan. 24
The Cloverdale Lions Club will host its annual crab feed starting at 6 p.m., Jan. 24, in the Cloverdale Citrus Fair exhibit hall. Dinner will be served at 7 p.m. and include all-you-can-eat crab, pasta, salad, rolls and ice cream. There will also be a raffle with door prizes, a silent auction and no-host cocktail bar. Tickets are $75. Purchase tickets from any Lions Club member or from select Cloverdale stores, including Tate’s Tire, Sawmill Saloon, MoE’s Eagles Nest Deli, Cloverdale Automotive & Tire and Cloverdale Saw & Mower Center. Citrus Fair, 1 Citrus Fair Drive, Cloverdale. facebook.com/CloverdaleLionsClub
Windsor Lions Club Crab Feed, Jan. 24 — Now sold out
The Windsor Lions Club will host a Crab & Shrimp Feast starting at 6 p.m., Jan. 24, at the Windsor Community Center. Cocktails will be available at 6 p.m. and the all-you-can-eat dinner starts at 7 p.m. Proceeds benefit the community. Windsor Community Center, 901 Adele Drive, Windsor. e-clubhouse.org/sites/windsorca
Petaluma Woman’s Club Crab Feed, Jan. 30
The Petaluma Woman’s Club will host its annual crab feed, which includes live and silent auctions, from 5:30-9 p.m., Jan. 30, at its clubhouse. An auction preview will begin when doors open and dinner starts at 6:30 p.m., featuring fresh Dungeness crab, green salad with housemade Thousand Island dressing, French bread and butter, and a “Better Than Sex Cake” for dessert. Beer, wine and soda will also be available. The in-person dinner is $85 per person. A takeout-for-two option is available for $130, for pickup from 3-5 p.m. at the clubhouse. Proceeds benefit the Petaluma Woman’s Club Restoration Fund. Purchase tickets on Eventbrite. 518 B St., Petaluma. 707-762-4271, petalumawomansclub.com
Kendall-Jackson Wines will host its 21st annual Chardonnay and Crab Feast from 6-9 p.m., Jan. 30-31, at the Fulton winery. Dinner will include appetizers, Dungeness crab and family-style side dishes such as Caesar salad, charred broccolini, roasted potatoes and focaccia. The two-day, 21-and-over event will feature estate Chardonnay. Tickets are $175 per person and $140 for wine club members. Purchase tickets on Tock. 5007 Fulton Road, Santa Rosa. 707-571-8100, kj.com
Hanna Academy Crab Feed, Jan. 31
Hanna Academy’s second annual crab feed will take place from 5-9 p.m., Jan. 31, in the Hanna Center Auditorium in Sonoma. The event will include an all-you-can-eat crab dinner, specialty drinks and live entertainment. General admission tickets are now sold out, but people can donate to Hanna Academy or become an event sponsor (sponsorships from $500–$10,000) online. Proceeds support the students of the special education nonpublic high school. 17000 Arnold Drive, Sonoma. 707-933-2560, hannaacademy.org
Petaluma Riding & Driving Club Crab Feed, Jan. 31
The Petaluma Riding & Driving Club will host its annual crab feed starting at 5 p.m. on Jan. 31 at its Skillman Lane clubhouse. Takeout orders will be available for pickup from 3-5 p.m. and a seated dinner starts at 6 p.m. The dinner will include fresh crab, pasta, salad, bread and dessert. There will also be a silent auction and no-host bar. The in-person dinner is $80 per person and takeout dinners are $75. A wine corkage fee is $10. Purchase tickets online. 1820 Skillman Lane, Petaluma. 707-228-6736, petalumaridingclub.com
Piner High School Crab Feed, Jan. 31
The Piner High School Foundation will host its 18th annual crab feed starting at 5 p.m., Jan. 31, at the Friedman Event Center in Santa Rosa. Raffle and silent auction bids start at 5 p.m., when a no-host bar will be open with beer and wine. Dinner begins at 7 p.m. and will include appetizers, bread, salad, crab, pasta, dessert and coffee. Dinner is $75 per person. Purchase tickets online; at any Oliver’s Market locations; by calling Joan Fleck at 707-888-3995; or via a form mailed (with payment) to the Piner Hall of Fame at P.O. Box 12284, Santa Rosa, CA, 95406. Forms with payment should be received by Jan. 24. Friedman Center, 4676 Mayette Ave., Santa Rosa. pinerhighfoundation.org
Pacific Empire Chorus Crab Feed, Jan. 31
Petaluma’s Pacific Empire Chorus will host a crab feed from 5-9 p.m., Jan. 31, at the Petaluma Veterans Building. The event will include all-you-can-eat crab, pasta, salad, French bread and handmade desserts, as well as wine and Lagunitas beer. There will be auctions and a live a cappella show. Tickets are $80 for adults, $30 for children 10 and under, and $780 for a captain’s table for eight. Purchase tickets online. Petaluma Veterans Building, 1094 Petaluma Blvd. S., Petaluma. pacificempire.org
Crab feed veterans Teresa Thomas-Nett, left, and Julie Corralejo come prepared with butter, butter warmers and crab crackers for their table during the Sonoma County Farm Bureau’s 29th annual Great Sonoma Crab and Wine Fest at Grace Pavilion in Santa Rosa on Saturday, Feb. 3, 2018. (Alvin Jornada / The Press Democrat)
Great Sonoma Crab & Wine Fest, Feb. 7
The Sonoma County Farm Bureau will host its 36th annual Great Sonoma Crab & Wine Fest starting at 4 p.m., Feb. 7, at the Sonoma County Event Center at the Fairgrounds. Reception and silent auction start at 4 p.m. in the Hall of Flowers. Dinner and a live auction start at 6:30 p.m. at Grace Pavilion. Proceeds from the event support the Farm Bureau’s agricultural education programs. Tickets are $165 per person and include two bottles of gold-medal-winning wines along with the full crab dinner. Sponsorships featuring several VIP perks are also available, from $1,650–$4,500. Purchase tickets online. Sonoma County Event Center at the Fairgrounds, 1450 Bennett Valley Road, Santa Rosa. 707-544-5575, sonomafb.org
Sebastopol Masons Crab Feed, Feb. 7
The Sebastopol Masonic Lodge will host its annual crab feed with two separate seatings, at 4:30 p.m. and 7 p.m., on Feb. 7 at the Sebastopol Masonic Center. The dinner will include all-you-can-eat crab, homemade pasta, salad and garlic bread. Refreshments will be available for purchase. Tickets are $75 for adults, $35 for children 7-12 years old and free for children under 7. Purchase tickets online. Sebastopol Masonic Center, 373 N. Main St., Sebastopol. 707-321-9479, sebastopolmasoniccenter.org
Maria Carrillo Athletics Crab Feed, Feb. 7
The Puma Athletic Booster Club will host its 28th annual crab feed and auction benefiting Maria Carrillo High School athletics programs starting at 5 p.m., Feb. 7, at the Friedman Event Center in Santa Rosa. Enjoy a crab dinner with all the fixings and bid on items in the silent and live auctions. The event is 21 and over only. Tickets are $85 per person, $100 for reserved VIP seating and $1,000 for a Puma Pride table for eight. Sponsorships are available from $250–$5,000. Purchase tickets online. Friedman Center, 4676 Mayette Ave., Santa Rosa. mchspab.org
Annual Forestry Crab Feed, Feb. 7
The 63rd annual Forestry Crab Feed — a benefit for various charities across six local counties that the Forestry’s Cal Fire unit covers — will be held from 5-10 p.m., Feb. 7, at Holy Ghost Hall in Sebastopol. Dinner will include all-you-can-eat crab cioppino, marinated crab, shrimp salad, garlic bread and wine. There will be a raffle, silent auction, cash bar and live DJ music. Tickets are $100 per person. Purchase tickets online. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. forestrycrabfeed.com
Rancho Adobe Firefighters Association Crab Feed, Feb. 7
The Rancho Adobe Firefighters Association will host its annual crab feed starting at 6 p.m., Feb. 7, at the Penngrove Clubhouse. The event will include all-you-can-eat crab, a raffle, live entertainment and a chance to meet local firefighters. Tickets are $75 per person. Purchase tickets at the Penngrove fire station at 11000 Main St., Penngrove. Penngrove Clubhouse, 385 Woodward St., Penngrove. 707-795-6011, rafd.org
Papapietro Perry Crab Feed & Rosé Release, Feb. 7
Papapietro Perry Winery will host its annual crab feed alongside the release of its new 2025 Rosé of Pinot Noir from 6-8:30 p.m., Feb. 7, in Healdsburg. After a glass of wine and charcuterie spread, dinner guests will be treated to a crab boil featuring local crab, shrimp, sausage, corn and artichokes. There will also be award-winning estate Pinot Noirs and dessert. General admission is $195 per person and club member tickets are $175. Purchase tickets online. 4791 Dry Creek Road, Healdsburg. 707-433-0422, papapietro-perry.com
Sebastopol Rotary Club Crab Feed, Feb. 14
The Rotary Club of Sebastopol will host its annual crab feed with seatings at 5 p.m. and 7 p.m., Feb. 14, at Holy Ghost Hall in Sebastopol. The four-course Valentine’s Day dinner will include crab, salad, clam chowder, sourdough bread and dessert. There will also be live music, raffles and a no-host bar. Proceeds support the Rotary’s Mark Sell Teacher Grant Program. Early-bird tickets are $85 per person and tickets will be $90 after Jan. 31. Purchase tickets online. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. sebastopolrotary.com
Rohnert Park Chamber Crab Feed, Feb. 14
The Rohnert Park Chamber of Commerce will host its annual ‘Hot’ Crab Feed Fundraiser from 5-9 p.m., Feb. 14, at the Rohnert Park Community Center. Dinner will include all-you-can-eat crab (served hot), bread, salad and Mary’s Pizza Shack pasta, plus dessert and a no-host bar. There will be games and raffle prizes. Tickets are $85 presale and $95 after Jan. 16. VIP sponsorships are available, from $900–$1,100. Purchase tickets online. Rohnert Park Community Center, 5401 Snyder Lane, Rohnert Park. 707-584-1415, rohnertparkchamber.org
Bodega Bay Grange Crab Cioppino, Feb. 15
The Bodega Bay Grange will host its annual Crab Cioppino from noon to 5 p.m., Feb. 15, at Bodega Bay Grange Hall. Dinner will include all-you-can-eat Dungeness crab cioppino, cold-marinated crab, green salad, garlic bread, ice cream and cookies. You can bring your own beer or wine ($10 corkage fee) and other refreshments will be sold on site. Proceeds support the Bodega Bay Grange, including scholarships for local students. Seating times are at noon, 1:45 p.m. or 3:30 p.m. Tickets are $95 per person, plus fees. Purchase tickets on Eventbrite. 1370 Bodega Ave., Bodega Bay. 707-875-3616, bodegabaygrange.org
Rotary Club of Petaluma Crab Feed, Feb. 20
The Petaluma Rotary Club will host its 54th annual crab feed with a no-host bar from 5:30-8:30 p.m., Feb. 20, at the Petaluma Veterans Building. Dinner starts at 6:30 p.m. and will include all-you-can-eat crab, salad, pasta, rolls and dessert. There will be a live auction to benefit the Petaluma Boulevard South Roundabout Beautification Project. General admission is $115 per person and includes two drink tickets. Purchase tickets on Eventbrite. Petaluma Veterans Building, 1094 Petaluma Blvd. S., Petaluma. rotaryclubofpetaluma.com
Rotary Club of Rohnert Park-Cotati Crab Feed & Seafood Festival, Feb. 21
The Rotary Club of Rohnert Park-Cotati will host its seventh annual Crab Feed & Seafood Festival starting at 5 p.m., Feb. 21, at Sally Tomatoes in Rohnert Park. Dinner will include cracked Dungeness crab, New England-style clam chowder, Bay Shrimp Louie salad and garlic bread. There will be raffles as well as live, silent and dessert auctions. Early-bird tickets are $90 per person until Jan. 31 and $100 per person starting Feb. 1. There are also sponsor tables available that include eight crab meals, early entry with appetizers and two bottles of wine with dinner. Sponsor tables are $1,000 until Jan. 31, after which they’ll be $1,100. Purchase tickets online. Sally Tomatoes Event Center, 1100 Valley House Drive, Rohnert Park. 707-228-0364, rotaryrpc.org
Gary Farrell Crab Dinner, Feb. 21
Gary Farrell Vineyards & Winery will host its 19th annual crab dinner from 5:30-9:30 p.m., Feb. 21, in the winery’s barrel room. Winemaker Brent McKoy and the winery team will craft a crab feast paired with library selections of Gary Farrell Pinot Noir and Chardonnay. Tickets are $300 per person and $275 for club members. Purchase tickets on Tock. 10701 Westside Road, Healdsburg. 707-473-2909, garyfarrellwinery.com
Redwood Empire Active 20-30 Crab Feed for Kids, Feb. 21
The Active 20-30 Club of the Redwood Empire #1029 will host its 23rd annual crab feed fundraiser for kids from 5-10 p.m., Feb. 21, at the Friedman Events Center in Santa Rosa. The 21-and-over event will include all-you-can-eat crab, cocktails, a silent auction and a dessert auction. Proceeds benefit programs for local, disadvantaged youth. General admission is $110 per person and a table for eight is $875. Sponsorship opportunities are available from $1,250–$2,250. Purchase tickets on Eventbrite. Friedman Center, 4676 Mayette Ave., Santa Rosa. redwoodempire1029.com
Sonoma County Democratic Party Crab Feed, Feb. 27
The Sonoma County Democratic Party will host its 38th annual crab feed and fundraiser from 5:30-9 p.m., Feb. 27, at Graton Resort & Casino in Rohnert Park. Dinner will include crab, pasta, salad and Sonoma County wines. Tickets are $80 per person, and sponsorships are available from $250–$3,000. Purchase tickets online. Graton Resort and Casino, 288 Golf Course Drive W., Rohnert Park. 707-575-3029, sonomademocrats.org
Becoming Independent Crab Feed, Feb. 28
Local nonprofit Becoming Independent will host a crab feed to support its programs and resources from 5-8 p.m., Feb. 28. The evening will include a crab feast, drinks, raffles, and live music and performances. Tickets are $100 per person. Purchase tickets online. 1455 Corporate Center Parkway, Santa Rosa. 707-524-6600, becomingindependent.org
Chappellet Winery in St. Helena. (Chappellet Winery)
For fans of California Cabernet Sauvignon, Pritchard Hill is a sacred spot. Perched in the Vaca Mountains on the eastern side of Napa Valley, the rugged site produces wines with a rare combination of power and refinement. While settler Charles Pritchard planted the first vines there in 1882, it was Chappellet Winery that truly established Pritchard Hill as one of Napa’s most revered winegrowing addresses.
The story
Originally the founder of a successful coffee vending machine company, Donn Chappellet spent more than a decade in the corporate grind — so to speak — before setting his sights on an entirely different beverage. Both he and his wife, Molly, were avid wine fans, so they sold their company shares and headed to Napa Valley in search of a hillside vineyard site.
The couple founded Chappellet Winery on the rocky slopes of Pritchard Hill in 1967 and built the winery the following year. The structure’s shape, designed by abstract artist Ed Moses, was inspired by the pyramids of Egypt. The winery released its first Cabernet Sauvignon in 1969.
The pyramid-shaped Chappellet Winery in St. Helena, Napa Valley. (Chappellet Winery)Napa Valley’s Chappellet Winery sits on the slopes of Pritchard Hill in St. Helena, where settler Charles Pritchard planted the area’s first vines in 1882. (Chappellet Winery)
Molly brought her own creative vision to the endeavor, shaped by her art school education. She transformed Chappellet’s gardens into a living canvas of flowers, trees and greenery to complement the 600-acre property’s natural beauty.
Rising from 800 to 1,800 feet above sea level, Chappellet’s estate vineyard spans 104 planted acres. Cabernet Sauvignon dominates, with smaller blocks of Malbec, Cabernet Franc, Petit Verdot and Chenin Blanc included. In 2012, the estate earned organic certification, and the winery expanded its production capacity with a new barrel chai.
Today, Chappellet’s second generation runs the winery.
Aerial view of Chappellet Winery in St. Helena. (Chappellet Winery)Inside the Chappellet Winery tasting room in St. Helena. (Tina Caputo)
The vibe
It’s only about a 15-minute drive to the winery from downtown St. Helena, but it feels a world away. It’s a steep drive up from the valley floor, with plenty of tight turns amid the oak woodlands and manzanitas, but the dramatic views are worth the effort. The estate vineyard sits above the fog, peppered with massive boulders.
The winery building, with its pyramid shape and soaring wooden rafters, is like no other. You won’t find a tasting bar or standard lounge areas. Instead, long tables are placed among the barrels to create different private seating areas. Each features its own barrel-mounted artwork, created by Chappellet family members or their personal contacts. Although the space is a working winery — you’ll probably hear some forklifts beeping in the background while you taste — the setting is spacious, warm and beautiful.
On the palate
Cabernet Sauvignon from Chappellet Winery in St. Helena, Napa Valley. (Chappellet Winery)
Chappellet wines expertly balance muscle, elegance and purity in the hands of Phillip Corallo-Titus, who’s been leading the producer’s wine program for three decades, and winemaker Ry Richards.
The 2024 Chenin Blanc ($75) is a charmer that shows off tropical fruit and citrus notes with a nicely rounded texture. Though the grape is trending at the moment, it’s been planted at Chappellet since the 1960s. I especially enjoyed the 2023 Cabernet Franc ($115) for its beautiful aromas of cigar-box spices, silky texture, and a mix of black and red fruit. One of my favorites among the Cabernet-dominant blends, the 2023 Las Piedras ($95) is a balanced and structured wine with a darker, blackberry-and-cassis profile.
Tastings range from $125 for a behind-the-scenes tour and sampling of current releases to $250 for the Pritchard Hill Via 4×4 option, a two-hour jaunt that includes a vineyard excursion and a scenic outdoor tasting paired with California artisan cheeses.
Beyond the bottle
Handmade, kiln-fired granite dinnerware from Carter & Co. in downtown St. Helena. (Carter & Co.)
If, like me, you’ve made a resolution to spend less money on soulless, mass-produced things, Carter & Co. in downtown St. Helena is a great place to put that idea into action. Stop in to peruse handmade, kiln-fired ceramics and tableware crafted by local potter, sculptor and artist Richard Carter. If clean lines and functional beauty set your heart aflutter, check out the artist’s minimalist dinnerware in granite and white tones.
Appointments by reservation only from 10 a.m. to 4 p.m. Tuesday through Sunday.
Chappellet Winery, 1581 Sage Canyon Road, St. Helena. 707-286-4219, chappellet.com
Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
A bowl of rice topped with beef. (ken6345 / Getty Images)
There is plenty of chatter about Santa Rosa’s newest rice donburi and ramen spot, Sizzling House. Located inside the Safeway shopping center, it’s a fast-casual spot for Korean- and Japanese-inspired bowls and sizzling plates.
The plates are truly sizzling, with a fajita flashback: grilled chicken ($15.99), steak ($18.99), salmon ($15.99), or Wagyu beef ($20.99) arrive at the table with a stiff paper safety collar to keep you from sizzling yourself.
The bulgogi beef rice donburi ($12.99) is my pick, filled with thin strips of marinated beef, kimchi, a fried egg, carrots and seaweed.
The bulgogi beef rice donburi at Santa Rosa’s new Sizzling House is filled with thin strips of marinated beef. (ken6345 / Getty Images)
The spring rolls ($3.99) were disappointing, and the takoyaki ($6.99) was solid despite being topped with a snowstorm of chunky bonito flakes. The soup dumplings ($10.99) get a passing grade, while the karaage chicken ($5.99) was only so-so. I didn’t try the ramen, but I’d love to hear your thoughts.
Overall, the price is right and the servings are large. Worth checking out if you’re a fan of Japanese/Korean fast casual.
2280 Mendocino Ave., Suite B-3-B, Santa Rosa, 707-757-8804, sizzlinghouseusa.com
Chef Lisa Boisset of The Cook & The Drummer has opened The Porch Kitchen in Sebastopol. (The Cook & The Drummer)
Longtime caterer and chef Lisa Boisset of The Cook and The Drummer has opened The Porch Kitchen in the former Goatlandia Kitchen space in Sebastopol. The Laguna Parkway restaurant behind The Barlow previously served as the animal rescue’s catering kitchen and, briefly, a vegan cafe.
Boisset has revamped the patio into an upscale grab-and-go space that’s quickly gaining buzz as a place to linger and dine. So far, I’m sold.
The menu is unmistakably the work of a seasoned caterer, headlined by food that’s familiar, comforting and deeply craveable. Boisset flexes her cheffy chops by making everything — from the roasted turkey to the aioli — in-house, a point of pride that shows on every plate.
Longtime caterer and chef Lisa Boisset, of The Cook and The Drummer, has opened The Porch Kitchen in Sebastopol. The space formerly housed the plant-based cafe Goatlandia Kitchen. (The Cook and The Drummer)
Standouts include the housemade pesto turkey sandwich ($17.95) and maybe the best jambon beurre I’ve eaten ($16.95). The classic French pairing of ham and butter is layered onto thick slices of sourdough sturdy enough to hold it all together without collapsing mid-chomp. Grain bowls included a Forbidden Rice bowl with five-spice pork ($21.95) and a red quinoa bowl ($16.95). Luxe salads — think butternut squash, kale Caesar and roasted beet — range from $16.95 to $19.95.
Save room for dessert. The fresh-baked cookies are excellent, but the focaccia ($3.50) is memorable. Pop-up winemaker dinners are planned for 2026. Open 11 a.m. to 3 p.m. Tuesday to Saturday.
A 3-minute sand timer counts down as Chiang Dao Wild Mountain Green tea leaves steep in a pot at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
Two Trees Tea House in Occidental isn’t so much a destination as an invitation. Tucked beneath towering redwoods at the edge of town, it’s a place where time is measured in empty cups.
Filled with tins of tea, stacked porcelain teacups and time-worn wood and bamboo furniture, the space mirrors the intentional aesthetic of owners Chris Lewis and Adrian Chang, who’ve distilled years of global travel and a shared passion for tea into just 500 square feet.
After years in high-pressure jobs — Lewis as a creative director in the international division of British department store Harrods, Chang in fashion design — the couple were ready for a change. Designing tea rooms for Britain’s most prominent tea merchants brought Lewis face-to-face with the troubled legacy of colonialism in the tea trade. For Chang, tea offered a way to reconnect with his Chinese heritage. Together, those experiences prompted the couple to take a fresh look at what tea could represent.
Owners Adrian Chang, left, and his husband Chris Lewis make tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)Owner Adrian Chang pours freshly steeped Mae Salong Kindred Oolong tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
Rooted in that philosophy, the pair have made it their mission to bring ethically sourced, single-origin teas to their adopted community, without pretense or pressure.
“Tea is for everyone,” Chang said, pouring hot water over curled leaves on a rainy winter day.
Taking time for tea
There’s a simple pleasure in ignoring text alerts and to-do lists to stare at the bloom of color as water warms the tea leaves. Oolong loosens tongues as easily as whiskey and 20 minutes becomes two hours as shoulders relax, backs unkink and conversation replaces small talk.
Owner Chris Lewis pours boiling water into a pot with Chiang Dao Wild Mountain Green tea leaves. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)A 3-minute sand timer counts down as Chiang Dao Wild Mountain Green tea leaves steep in a pot. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)
“Time doesn’t exist here,” said Chang, which is precisely the point. Tea resists being rushed. Leaves need time to steep, unfurl and show what they’re made of. Today, ritual has often given way to convenience. Despite its long history, tea is usually treated much like coffee: a quick vehicle for caffeine. Drop a bag in hot water, move on.
Chang notes that some commercially bagged teas are mostly sift left over from whole leaves, stripped of structure and character — a commodity rather than an act of hospitality.
At Two Trees, whole, rolled leaves tumble into porcelain cups with a soft plink, each one intact and recognizable. The dried teas carry herbal and floral notes, sourced from farms Chang and Lewis have visited themselves. It is there that the stories take shape.
The experience
Owner Adrian Chang scoops Lost Forest Black tea leaves into a cup to steep in water. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)A seating area at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
While a simple pot is a lovely starting point, Two Trees’ guided tea service is worth the time (a donation is suggested). Chang’s guided five-tea Gong Fu tasting unfolds like quiet theater, paced by a sand hourglass, with tales of Two Trees’ tea partners woven into slow, meditative pours. It’s hard not to fall a little in love, not just with the tea but with the people and places behind each leaf.
Jing Mai Ancestor Red tea is farmed on a mist-wrapped mountain in China’s Yunnan province, near the borders of Laos, Myanmar and Vietnam. The ancient tea forests have been cultivated for more than a thousand years, with tea plants (Camellia sinensis) growing up to 50 feet. The Dai and Bulang people harvest the tea, continuing a millennia-long practice.
A variety of teas are for sale at Two Trees Tea House and online in Occidental Wednesday, Feb. 12, 2025. The teas are ethically sourced and come with a side of history. (Beth Schlanker / The Press Democrat)A traditional Chinese tea kettle sits on display with an information placard about the producers of the tea. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)
Or consider the Ilam tea district of Nepal, which sits at 7,600 feet, one of the highest altitudes for growing tea. Here, local women seeking refuge from oppression are paid living wages to pick delicate white tea made from the earliest spring leaves.
Woven into each of these stories is a profound awareness of history. Lewis approaches Two Trees’ sourcing with a focus on relationships and responsibility, acknowledging the people and places behind the leaves too often written out of history.
“Tea is unifying, disarming and human. It’s about what it does to you and how it makes you feel,” said Chang, heating another pot of water for whoever comes in next.
Open from noon to 5 p.m. Thursday to Sunday. Reservations are required for guided tastings, but anyone is welcome to stop by for a pot of their blended tea regardless of ability to pay.
Of course, the Sonoma County fans of long-fermented, sourdough-infused, salt-covered bagels already knew the north bay is very much part of the West Coast bagel boom (and don’t need Manhattan tap water to make a great bagel).
Though the exact origin of the bagel is unknown and debated, mainly because many cultures have made ring-shaped bread for centuries, the earliest known appearance of something resembling the modern-day bagel was in 1300s Poland as obwarzanek, a braided ring of dough that’s boiled, sprinkled with seasoning and then baked.
The bagel migrated from Eastern Europe to the United States during the 19th century, where it was primarily found in Jewish immigrant markets. Bagels hit the mainstream in the 1970s, becoming as ubiquitous as muffins, doughnuts and breakfast sandwiches.
Here are a dozen places to grab the best bagels in Sonoma County.
Best of the best
Healdsburg Bagel Company
A former musician in search of the great Jewish deli bagels of his youth, Healdsburg Bagel Company owner Drew Ross became a farm market celeb during the pandemic for his boiled-then-baked, handmade bagels. He translated that success into a wholesale business and, in 2023, opened Drewish Deli, offering not only bagels, but housemade cream cheese schmears and bagel dogs. You can also find fresh HBC bagels at Big John’s Market and various local farmers markets. 11 Mitchell Lane, Healdsburg, 707-955-0600,healdsburgbagelcompany.com
Healdsburg Bagel Company bagels topped with house cream cheese schmears and add-ons, available at Drewish Deli in Healdsburg. (Drew Ross)Lox Plate with plain cream cheese, tomato, cucumber, onion, capers and GB bagel at Grossman’s Noshery & Bar in Santa Rosa on Tuesday, July 2, 2024. (Darryl Bush / For The Press Democrat)
Grossman’s Noshery & Bar
Getting bagels just right was a top priority for owners Mark and Terri Stark at their Jew-ish style deli in Santa Rosa’s historic Railroad Square. After plenty of trial and error, they’ve successfully cracked the code for chewy, fresh-baked bagels and the rare salt bagel (perfect with housemade scallion cream cheese). Or try the Brooklyn Bagel Sandwich with lox, cucumber, tomato, sliced onion, schmear and dill on a toasted everything bagel. 308 1/2 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Homegrown Bagels
Homegrown Bagels in Sonoma has been serving fresh bagels with a great chew and a firm, golden crust since 1978. With a vast selection of bagels, spreads and creative sandwich options, the fun bagel combinations are endless. For a farm-fresh delight, try the Veggie Sandwich on a tomato basil bagel. If you prefer a good hunk of protein in your bagel sandwich, go for the Petaluma Melt Down with grilled chicken breast, bacon and provolone on a classic sesame seed bagel. 201 W. Napa St., Suite 21, Sonoma, 707-996-0166,homegrownbagels.com
Carlos Teller packaging up an order of bagels at Homegrown Bagels in Sonoma on Thursday, Sept. 17, 2020. (Erik Castro / for The Press Democrat)Lox and cream cheese on a sesame bagel at The Bagel Mill in Petaluma. (Heather Irwin / Sonoma Magazine)
The Bagel Mill
The Bagel Mill combines traditional bagel-making techniques with quality ingredients to create organic sourdough bagels, ensuring a great chew full of flavor every time. A fan favorite is the marble rye bagel, which pairs especially well with the housemade green olive cream cheese spread. The pesto bagel is another crowd-pleaser, as it’s flavorful enough on its own and heightens any sandwich option you prefer, such as the Classic Lox or the loaded Spicy Turkey Club. 212 Western Ave., Petaluma, 707-981-8010, thebagelmill.com
Quail & Condor
This buzzy Healdsburg bakery is known for its award-winning breads and pastries, though until recently, bagels weren’t part of the equation. In November, Quail & Condor moved into a larger location and expanded its menu to include more breakfast options, featuring dishes influenced by chef/owner Melissa McGaughey’s Turkish heritage. The simit, an oversized Turkish-style sesame seed bagel, is slathered with cream cheese and charred leek confit. 44 Mill St., Unit J, Healdsburg; 707-473-8254, quailandcondor.com
Simit, a Turkish cousin to the bagel, is served with charred leek confit and cream cheese at Quail & Condor in Healdsburg. (Heather Irwin / The Press Democrat)A variety of freshly baked bagels from Marla Bakery in Santa Rosa. (Beth Schlanker / The Press Democrat)
Marla SR Bakery and Cafe
When Marla opened in 2023 in Railroad Square, customers who previously tried chef/owner Amy Brown’s baked goods at pop-ups and farmers markets lined up for toasty bagels and giant croissants. For a sit-down breakfast at the cafe, order your choice of bagel topped with butter, farmers cheese, house-cured and smoked trout, or house spread with seasonal veggies. Need a bulk of carbs to go? Order the box of a half dozen bagels — two Maldon salt, two sesame, one poppy seed and one seeded — from the online shop for pickup. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com
Mama Mel’s Bread
For hearty whole-grain, gluten-free, vegan bagels, Mama Mel’s is the cream of the crop. Its New York-style bagels are made with gluten-free flours and are steam-baked for a golden crust and chewy bite. The three-seed bagel contains a blend of organic chia, sesame and poppy seeds, giving it a mild, nutty flavor and a satisfying crunch. Other favorites include the robust onion bagel and the naturally sweet blueberry bagel. Order online for pickup at Mama Mel’s Kitchen in Petaluma (431 Payran St., Building C) or find Mama Mel’s baked goods at the Santa Rosa Community Farmers Market (1501 Farmers Lane) on select Saturdays. Mama Mel’s also supplies its gluten-free bread and bagels to various locations across the county. 707-595-0980, mamamelsbread.com
Thomas James packages fresh baked gluten-free bagels at Mama Mel’s Bread in Petaluma in 2018. (John Burgess / The Press Democrat)
Honorable mentions
New York Bagel
For a proper New York-style bagel (made from scratch and kettle-boiled) in a small-town shop, look no further than New York Bagel in Rohnert Park’s Park Plaza Center. With a wide assortment of bagel flavors and housemade cream cheese spreads, it’s hard to go wrong with these dense, chewy bagels generously topped with your favorite fixings. Local favorites include the jalapeño bagel with bacon and eggs or plain cream cheese, and the savory onion bagel with scallion cream cheese. 6400 Commerce Blvd., Rohnert Park, 707-588-0414, nybagels-rohnert-park.com
Sonoma Valley Bagel
With three locations and a host of bagel options, Sonoma Valley Bagel has something for everyone. Bagels here are traditionally made: kettle-boiled then baked for a hearty crunch and soft chew. The pizza and cinnamon sugar bagels are kid favorites; and the spinach Parmesan and sourdough bagels are great for those who prefer more sophisticated bagel breakfasts. 130 Stony Point Road, Suite G, Santa Rosa, 707-578-7005; 1451 Southwest Blvd., Suite 107, Rohnert Park, 707-793-9990; 350 Rohnert Park Expressway W., Rohnert Park, 707-585-8095, sonomavalleybagel.com
Breakfast bagel sandos
Ellie’s Spicy Eggel with scrambled eggs, pepper jack cheese, avocado and tomato on a whole wheat everything bagel from Grateful Bagel on Fourth Street in Santa Rosa, July 12, 2024. (Maci Martell / Sonoma Magazine)
Grateful Bagel
Serving up great bagels since 1979, Grateful Bagel is a hot spot for a quick breakfast sandwich or midday bagel bite. Favorites include a pesto bagel with schmear; Ellie’s Spicy Eggel with eggs, pepper jack cheese, avocado and tomato; and the Wild Boar, a classic ham, egg and cheese combo on a cheesy jalapeño bagel. 631 Fourth St., Santa Rosa, 707-535-0570; 925 Corporate Center Parkway, Suite E, Santa Rosa, 707-522-1388; 300 S. Main St., Sebastopol, 707-829-5220; 10101 Main St., Suite A, Penngrove, 707-794-1516; 221 N. McDowell Blvd., Petaluma, 707-658-1610
Plank Coffee
This north county cafe will fuel your morning and features a frittata-topped sesame bagel with melted sharp cheddar, garlic oil and mixed greens. Or go for the David Bagel with avocado, cream cheese, hard-boiled egg and housemade spicy mayo atop a toasted jalapeño cheddar bagel. All bagel sandwiches are vegetarian-friendly, with protein options like tempeh “bacon” and Beyond Meat “sausage.” 175 Dry Creek Road, Healdsburg, 707-395-0572; 227 N. Cloverdale Blvd., Cloverdale, 707-894-6187, plankcoffee.com
Breakfast sandwiches from Plank Coffee, which has locations in Cloverdale and Healdsburg. (Plank Coffee)
Café des Croissants
For a tasty, affordable bagel to-go, swing by any of the Café des Croissants locations. There are a variety of cream cheese spreads and bagel sandwich combos, such as honey walnut schmear on a blueberry bagel, or the popular Loxy Lady sandwich with lox, capers, tomatoes, onions and cream cheese. Locations in Santa Rosa, Rohnert Park and Sebastopol, cafedescroissants.com
Euphoria non-alcoholic cocktail with Seedlip Grove, goji and schisandra berry, Euoporia Elixir, lime, preicly pear-hibiscu puree, jasmine water at Ferbar in Sebastopol. Heather Irwin/PD
If you’d like to take a break from drinking, but not from your social life, Sonoma County’s bar and restaurant scene has plenty of alcohol-free options. And we’re not just talking tonic water.
The growing popularity of zero-proof spirits has been a game-changer for mixologists, giving mocktails all the flavor and complexity of their signature cocktails, minus the alcohol. The rise in sober and sober-curious drinkers has driven demand for creative, food-friendly sippers made with vinegar shrubs, herbs, fruit juices, bitters and syrups.
We’ve lined up some favorite Sonoma County bars that serve up fabulous mocktails and nonalcoholic beverages for Dry January observers and anyone else eager for a break from booze.
The “Thai and Dry” is the Fern Bar’s alcohol-free option for those who don’t want the alcohol-laden Long Thailand Ice Tea. (Fern Bar)
Fern Bar, Sebastopol
At Fern Bar, “free spirited” beverages are given spotlight treatment on the cocktail list rather than being pushed down to the bottom of the menu. And there’s no shortage of creativity — the mocktails include top-shelf spirit alternatives with housemade shrubs and syrups made with seasonal fruits and spices.
Mocktail Faves: Try the ruby-toned Euphoria, made with nonalcoholic gin, hibiscus, jasmine, goji berry, schisandra berry and prickly pear. Or go for the Thai & Dry with coconut water Thai tea, falernum, orange, pineapple, vanilla and coconut foam. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Three mocktails at Stark’s Steak & Seafood in Santa Rosa. (Loren Hansen)
Stark’s Steak & Seafood, Santa Rosa
Stark’s is the go-to place for classic cocktails and giant steaks, and a happy-hour hot-spot, but your visit doesn’t have to be booze-infused.
Mocktail Faves: The West County Crips leans into the region’s apple fame with apple cider, lemon, allspice syrup and Fever-Tree ginger beer. The warm, tropical Piña Coolada has caramelized pineapple, coconut, lime and orange with a brown simple syrup. Want something more old-school? Ask the bartender for a nonalcoholic version of your favorite cocktail or go for a bitter and soda — the bar offers housemade bitters. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
A mix of cocktails and mocktails with a view at Perch + Plow in downtown Santa Rosa. (Perch + Plow)
Perch + Plow, Santa Rosa
Perch + Plow serves up “boozy magic” cocktails, but the restaurant’s cocktail program also includes several standard mocktails and nonalcoholic creations made on request.
Mocktail Faves: The Strawberry Mint Smash is a refreshing blend of strawberry puree, mint syrup, lime juice and club soda. The Spicy Peach Pit — with peach puree, lime juice, habanero syrup and pepper garnish — offers a sweet-spicy kick. Try their mocktail flight for a sampling of several drinks. 90 Old Courthouse Square, Santa Rosa, 707-843-3582, perchandplow.com
Mocktails from Bravas Bar de Tapas in Healdsburg. (Loren Hansen)
Bravas Bar de Tapas, Healdsburg
Bravas is a Healdsburg favorite for tapas and paella on the back patio. Their Spanish-influenced food is great with flavor-packed, seasonal mocktails.
Mocktail Faves: The Warm Apple Cider — cider infused with cinnamon, clove and orange — is perfect for cold weather, while the Pomegranate Fizz makes use of seasonal winter fruits, combined with soda for those classic bubbles. 420 Center St., Healdsburg, 707-433-7700, starkrestaurants.com
Lo & Behold bar in Healdsburg. (Emma K Creative)
Lo & Behold, Healdsburg
Owners Laura Heffernon and Laura Sanfilippo are known for their cocktail-making magic — and that extends to alcohol-free drinks as well.
Mocktail Faves: For a tropical treat, try the Caribbean Queen, made with coconut, lime, orange and passion fruit. The Guava-Cucumber Cooler is super refreshing, while the Hibiscus Ting — with spiced hibiscus tea, lime and house ginger brew — is what La Croix dreams it could be. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Trio of cocktails from Lazeaway Club at Flamingo Resort in Santa Rosa. (Flamingo Resort)
Lazeaway Club at The Flamingo, Santa Rosa
The lounge vibes are strong at this beachy-themed restaurant inside the Flamingo Resort. Naturally, they’ve got some tasty booze-free cocktails that make you feel like you’re on vacation.
Mocktail Faves: The No Pier Pressure is an exciting trip to Thailand with a concoction of Thai tea, honey, lime and a piña colada float. The Donald Palmer with rooibos tea, guava, lime, agave and Thai basil is a fruity refresher.It feels like a leveled-up Arnold Palmer, without the dull association to golf.2777 Fourth St., Santa Rosa, 707-545-8530, lazeawayclub.com
The Crash Test Dummies cocktail with mango, raspberry, tamarind, lime, sparkling water and a tajin rim from Jackson’s Bar & Oven Friday, Sept. 12, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Jackson’s Bar and Oven, Santa Rosa
Having one of the most popular happy hours in Santa Rosa, Jackson’s knows what they’re doing behind the bar. The music-inspired craft cocktails are great, but the innovative mocktails shouldn’t be overlooked.
Mocktail Faves: Sweet-spicy lovers will enjoy the Crash Test Dummies, made with mango, raspberry, tamarind, lime and sparkling water with a Tajin-coated rim. The Spin Doctors — with watermelon, lime, pickled prickly pear and Topo Chico grapefruit sparkling water — is another fruity stunner. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com
Letizia’s Orchard Shrub with fruit compote, raw cider vinegar, organic cranberry, herbs and soda from Starling Bar Sonoma Tuesday, Sept. 10, 2025, in Sonoma. (John Burgess / The Press Democrat)
Starling Bar, Sonoma
Classic California roadhouse meets Sonoma County sensibilities at Starling, where community and strong drinks go hand in hand. The nonalcoholic options are just as thoughtfully crafted, made with mostly locally sourced ingredients.
Mocktail Faves: The Letizia’s Orchard Shrub feels almost like a health tonic, but don’t let that scare you away. The soothing drink is made with an orchard-fruit compote, raw cider vinegar, organic cranberry juice, herbs and soda. If shrubs aren’t your thing, go for the vibrant Orange Pineapple Fizz, made with orange and pineapple juices, an orange reduction, cream, soda, nutmeg and aquafaba. It’s basically a Creamsicle in a glass. 19380 Highway 12, Sonoma. 707-938-7442, starlingsonoma.com
Heather Irwin,Maci Martell and Sarah Steirch contributed to this article.
