A robot brings a bento box lunch to a diner at Sushi Rosa in downtown Santa Rosa in 2021. Robots in restaurants are just one form of artificial intelligence showing up in cooking and dining. (Mariah Hanson)
It’s time once again to peer into the crystal ball and see what the new year will bring to our tables.
Part trend watching, part guesswork, our predictions for what we’ll be eating and drinking in 2023 have a lot to do with ideas that have gained traction in 2022, plus shifts in how we view food, dining and sustainability.
In 2022, plant-based foods had a breakout year as meatless eating hit the mainstream. The effects of the pandemic on the workforce continued to plague restaurateurs, too, while luxury dining maintained its foothold and mocktails went prime time.
We’ll see all those trends gain even more momentum as economic and environmental challenges influence supply chains. Here are some of the innovations I predict will continue in 2023, finding new audiences or becoming significant trends for Sonoma County diners.
Food in the metaverse
Robots in the kitchen, fantasy food created by artificial intelligence and TikTok food trends are surging forward for 2023.
Sure, foams, liquid nitrogen and other molecular gastronomy still have a place in the high-end culinary world, but typical diners are looking to their computers for recipe inspiration and international food trends. We sift through stunning images of unreal foods generated by AI robots to whet our appetites.
An Israeli journalist recently used an AI-image generator to create his own version of sufganiyot (jelly doughnuts for Hanukkah) that look like something out of Wonderland. He hopes eventually to create real versions of the doughnuts.
Restaurateurs are using computers to create recipes and track inventory as well as optimize workflow with limited staffing.
TikTok trends like the butter board — a charcuterie board filled with flavored butters and decorated with salts and spices — have become viral must-try activities. Cloud bread, a simple three-ingredient bread, was the top 2022 trend on TikTok with 3.4 billion views.
Nonalcoholic cocktails are stylish and sophisticated at Flora Luna Apothecary. (Phaedra Achor)
The damp lifestyle
Somewhere between heavy drinking and teetotaling is moderate and mindful drinking. More cocktail lists are including low-alcohol or nonalcoholic drinks that are every bit as creative and crafty as their boozier siblings.
The recent opening of Luma (50 E. Washington St., Petaluma, 707-772-5037, lumaeatery.com) featured an extensive menu of nonalcoholic mocktails infused with high-octane flavors including the Dreamsicle, made with orange juice, coconut cream and vanilla syrup, and the Green Meanie with pineapple, mint, cilantro, jalapeño and seltzer.
Fake meat is out
But sustainable meat is in. After a surge of initial interest in Beyond and Impossible burgers, the novelty is wearing off and consumers are dubious about the actual benefits of the much-touted meat replacements.
To taste like meat, plant-based ingredients are highly processed, but they aren’t necessarily holding up to the promise of healthier-for-you foods aimed at omnivores.
Sustainably raised local meat is becoming more popular (even as local slaughter facilities struggle), with players like Stemple Creek Ranch in Tomales (stemplecreek.com) or Panizzera Meat Co. (3905 Main St., Occidental, 707-874-9770, panizzerameatco.com).
A variety of sausages are for sale at Panizzera Meat Co. in Occidental in 2021. Sustainably raised local meat is becoming more popular, produced locally by places like Panizzera. (Beth Schlanker/The Press Democrat)
Eating for the planet
The connection between food and climate is unmistakeable, and people are finally paying attention. In Sonoma County, an estimated 45,500 tons of food waste end up in our landfills, according to the Sonoma County Food Recovery Coalition.
Carbon emissions from transporting food, pesticides and the toll of industrial farming are increasingly changing what we eat. Local and seasonal produce are becoming more important to consumers, especially those looking to meatless diets to ease the nip of inflation.
Climate-conscious brands — some using food-production by-products like vegetable pulp, ugly or bruised fruit and spent grains — are teaching consumers about the massive amounts of commercial waste by making tasty snacks, flours and sweets. Check out The Ugly Company (theugly.company), which transforms bruised fruit into healthy snacks.
Dates, specifically, are having a moment as the sweet but sustainable alternative to honey or sugar. Bee colony collapses and the nutritional void of sugar have consumers looking for a 1-to-1 sweet replacement that tastes good. Locally, there are plenty of sustainably maintained bee colonies and great regional honey, including Hector’s Honey Farm (year-round at local farmers markets).
Kelp is another sustainable product that reduces carbon emission, is nutritious and is easily grown. Watch for more kelp farming and kelp-based foods in 2023. Check out Heidi Herrmann’s Strong Arm Farm products (strongarmfarm.com) for sustainably sourced dried seaweed from Sonoma County.
Dehydrated foods that can be turned into a meal by adding water are both eco-conscious (less weight for transport) and shelf-stable. In 2023, you might see even more sauces, stews and other foods that can be quickly hydrated.
A Mangonada made by Teresita Fernandez at La Michoacana in Sonoma. The drink consists of blended fresh mango with ice, swirled chamoy sauce, topped with mango chunks and tamarind candy, and a tamarind stick. (Christopher Chung/The Press Democrat)
Ingredients to watch in 2023
Tamarind: This tart and tasty fruit is popular in Mexico but grows in most tropical climates and is often featured in Indian and Asian cuisine. Try Tamarind BBQ Prawns at Stark’s Steak and Seafood (521 Adams St., Santa Rosa, 707-546-5100).
Yaupon: This herbal tea has been used for centuries by indigenous Americans as a stimulant (it has caffeine). The native plant has a citrus flavor that’s easy on the stomach and won’t give you the jitters. (Find it at Whole Foods.)
Avocado oil: A high smoke point and good fatty acids are bringing this oil to the forefront. Most specialty grocers carry it.
Mushrooms: This is the super food of the moment, despite being anything but new. Fungi have a variety of health benefits and are becoming popular as more than a pizza topping. Look for dried mushroom jerky or mushroom teas at Jewels of the Forest (177 Pleasant Hill Ave. N., Sebastopol, 707-326-6308).
A historic hotel in Monte Rio, most recently known as the Village Inn & Restaurant, has changed name and look. Now Boho Manor, the renovated property combines Art Deco style with a laidback West County vibe.
This is not the first time this Russian River hotel has changed name. Originally a summer home, it debuted as the River View Inn in 1906. It rose to fame in 1942, when it appeared in the musical film “Holiday Inn,” starring Bing Crosby and Fred Astaire. (The film won an Academy Award for Best Original Song, Irving Berlin’s “White Christmas.”) The hotel was then known as Holiday Inn for a decade until it was renamed Village Inn & Restaurant in 1952.
70 years later, new owners began renovating the riverside property this July. With a nod to the hotel’s Hollywood past, all 12 rooms were completely remodeled and styled with gold accents and bold colors and patterns. Three rooms were also added to the property.
Monte Rio’s Boho Manor, most recently known as the Village Inn & Restaurant, features 15 rooms, renovated in Art Deco style. (Courtesy of Boho Manor)
“We redesigned all the rooms to the Gatsby theme and added multiple amenities including fire pits, more outdoor seating, lounges and private cabanas for guests and day visitors,” said co-owner and Sonoma County resident Pierre Erasmus.
Outdoor enthusiasts looking to float down the Russian River or explore rural West County can rent kayaks, paddleboards and bicycles at the hotel. Unicorn and swan inflatables are also available for those wanting to create an Instagram-friendly vacation photo.
The storage space turned speakeasy at Boho Manor in Monte Rio. (Courtesy of Boho Manor)
A former storage space has been transformed into the Boho Club, a speakeasy where hotel guests and members of the public can listen to live jazz every Saturday night. The intimate venue seats approximately 30 and offers two sets each evening; the first at 6:30 p.m. and the second at 9 p.m.
Boho Manor’s onsite restaurant is open for dinner four nights a week. Friday, Saturday and Sunday, it serves dishes like Fettuccine Alfredo, chicken wings, New England clam chowder and ribeye steak. The menu is then transformed on Thai Tuesdays, with offerings like Pad Thai Goong (fried rice noodles with shrimp, egg, tofu, green onion, bean sprouts and ground peanuts) and Larb Gai (spicy fried chicken with shallots, onion, mint and cilantro).
A Sunday afternoon tea service is set to debut in January, and a day spa, offering treatments like Swedish and Thai massage, is in the works for next spring.
Boho Manor, 20822 River Blvd., Monte Rio, 707-865-2304, bohomanor.com. Rates start at $140.
The mineral pool at Indian Springs in Calistoga. (Indian Springs)
Mother Nature has a way of providing remedies for all ailments. For thousands of years, people have gathered at geothermal mineral springs to ease their pains, from achy muscles to weary minds. The natural heat and mineral content of the springs have been reported to soothe arthritis pain, improve circulation, relieve certain skin conditions and more.
In the mountainous valleys of the West, where the temperature of the earth increases with depth (known as geothermal gradient), water percolating under the crust can come into contact with hot rocks. This interaction can circulate the heated water to the surface, forming hot springs. California has around 60 hot springs attractions — the most in the U.S. — and Wine Country is an idyllic locale to experience them.
Pack your swimsuits and check out the best mineral hot springs in Sonoma and Napa counties.
Dr. Wilkinson’s Backyard Resort & Mineral Springs
The doctor is in at this Calistoga wellness resort, providing relief and tranquility in its healing mineral waters since 1952. Dr. Wilkinson’s Backyard Resort & Mineral Springs, which received a shoutout in The New York Times’ “U.S. Hot Springs Guide,” contains three geothermal mineral pools — one indoors and two outdoors — lined with conifers and palm trees.
The reimagined spa features eight new mineral baths, plus four mud baths, a steam room and various body wellness treatments, from CBD-infused baths to aromatherapy massages. A therapeutic stay at the resort is complete with outdoor games, fire pits, an on-site Southwestern health food restaurant and a mineral soak in the secluded spa garden.
The reimagined Dr. Wilkinson’s Backyard Resort & Mineral Springs features eight new mineral baths, plus four mud baths, a steam room and various body wellness treatments, from CBD-infused baths to aromatherapy massages. (Dr. Wilkinson’s Backyard Resort & Mineral Springs)
Calistoga Motor Lodge & Spa
Retro-inspired with comfort at the forefront, this chic midcentury-modern motel has three geothermal pools and a spacious spa garden for sublime relaxation. Calistoga’s natural hot springs feed into the mineral pools: an 80-84 degree main pool, 90-96 degree wading pool and 100-104 degree spa whirlpool. The site’s MoonAcre Spa has quaint clawfoot tubs to rest easy in geothermal mineral water before detoxing in the steam room or after a much-needed massage.
Four geothermal mineral pools take center stage at this Napa Valley resort, where guest rooms encircle a large outdoor patio dotted with pergolas, palm trees and pools in varying sizes. The impressively sized lap pool, resting at 80 degrees, sits next to a sun deck to relax after an energizing swim. A cozy fire pit lies between the lap pool and a smaller, 100-degree mineral pool, while a kiddie pool is located by the snack bar. For a deeply relaxing soak, there’s the 104-degree jet pool under a covered patio.
This luxe, Spanish mission-style inn rests atop an ancient thermal mineral spring, which flows over 1,000 feet below the hotel. This spring feeds into Fairmont Sonoma Mission Inn & Spa’s five geothermal pools, ranging in temperature from 85 to 102 degrees. The main resort pool outside sits near the Water Tower Bar for easy alfresco dining and cocktails, which can be enjoyed in a private poolside cabana.
The Watsu Pool, naturally heated to 98 degrees, is surrounded by palm trees with a trickling water fountain nearby for ultimate tropical relaxation. Then there’s the 92-degree Spa Pool shaded by redwoods and the indoor Roman-style bathhouse, featuring two mineral water soaking pools, an exfoliating shower, halotherapy sauna and an aromatherapy steam room.
The geothermal aquifer coursing underneath this resort is rich in minerals like sulfur, so you may notice an odor and coloration to the water, but that doesn’t detract from the heavenly accommodations and spa specials. Steam gently rises from the naturally heated mineral spring pool (85-88 degrees) and the two jetted spa pools (98-104 degrees), all of which are sheltered, with skylight windows allowing the sun’s rays to filter in. If you’re seeking a more intimate hot springs soak, spa tub rooms are available — large suites with private mineral baths and electric fireplaces.
Located in the heart of Calistoga, this upscale resort has been providing rejuvenating comfort in a gorgeous setting for over a century. The hotel features an Olympic-sized mineral pool, one of the largest pools in the state, built in 1913 along with the surrounding Mission Revival-style buildings and bungalows. The pool is fed by natural, on-site thermal geysers and kept between 92 to 102 degrees for an optimal, relaxing soak. An outdoor fireplace cabana lounge awaits poolside, and there’s a separate, smaller Adult Pool for those who want a quieter, more intimate swimming experience, nestled in a lush setting for more privacy.
This geothermal mineral spring in Glen Ellen had been around for centuries before Ethel and Harold Morton purchased the property in 1946, operating it as Morton’s Warm Springs five years later. Ownership of the springs changed hands over generations, each taking care to preserve the healing waters and surrounding flora while reimagining the space with community in mind. Morton’s has three geothermal mineral spring pools in varying sizes, nestled under a canopy of oaks and sitting just a stone’s throw from Sonoma Creek.
The property also includes geothermal showers, changing rooms, picnic and BBQ areas, and an organic, locally-sourced cafe. After a pool replastering job gone awry, Morton’s had to close its regular 2022 season, but plans to reopen next summer. Applications for season passes – which offer unlimited seasonal use of the pools plus other perks – are available now for the 2023/2024 season.
Experience a Tuscan villa-like retreat in Wine Country at Roman Spa Hot Springs Resort, with its world-renowned natural geothermal water and mud bath traditions. An outdoor pool, between 92 to 96 degrees depending on the season, and hot tub (103 degrees) are surrounded by trees and plants to accommodate a calming swim in a lush setting.
The indoor jetted pool, at 100 degrees, is in a quaint tiled room with a sauna and changing rooms. For a more intimate mineral soak, opt for a Splendido suite, complete with a two-person Jacuzzi tub filled with geothermal water next to a homey fireplace. Or book a 55-minute private mineral bath at the spa, which includes a clay mask and sugar scrub.
This lavish and dreamy Napa Valley retreat is part of of the Auberge Resorts Collection of luxury hotels. During your stay at Solage, it will be difficult to pull yourself away from the spa bathhouse featuring five geothermal mineral water pools in varying temperatures. Taking a dip in the vitality cold plunge pool (60-65 degrees) is an invigorating start to your day, and the jetted saline and mineral pools (102-104 degrees) are optimal ways to relax as body tension melts away. A detox in the eucalyptus steam room is a great way to fully unwind after calming the body and mind in the ambient temperature, magnesium rich pool. With Solage’s hydrotherapy bathing rituals, healing self care is a breeze.
After a day of wine tasting, downtown shopping and cycling nearby trails, settle down in this boutique Calistoga hotel with an on-site well feeding geothermal heated mineral water into its swimming pool and whirlpool. The pool and hot tub contains 100% natural Calistoga mineral water, so it will have a greenish yellow hue due to the high mineral content, which leaves you feeling relaxed and reinvigorated. Alternate dips in the pool with short rests in the dry sauna or steam room for a soothing, restorative stay.
There are so many reasons to shop for secondhand furniture, starting with the environmental benefits of reusing goods.
Then there are the style rewards, like the originality of a vintage piece and the way it lets you envision a past era of design. Mixing older pieces into a newer decor can make a room more interesting. And then there’s durability — “they don’t make ’em like they used to.” The couches, sofas and woodwork of today’s fast furniture industry don’t hold up, literally, in comparison to many of their predecessors available in vintage stores.
Sonoma County has a vibrant vintage and antiques shopping scene. Here’s a small sampling of favorite shops to visit.
French Salvage Antiques La Maison
Laurie MacDuff sources most of the inventory for French Salvage Antiques La Maison from flea markets and estate sales in France’s Loire Valley. Her store on Bodega Avenue, just outside downtown Petaluma, is painted in dramatic charcoal color and is draped year-round in a magnolia garland that has turned a rich amber color. The windows offer a glimpse of the decorative pieces inside.
Unlike most antique or secondhand stores, the inventory here is carefully curated and styled. In MacDuff’s hands, a simple pot of herbs gets new life on an antique marble-topped side table. Vintage vessels or baskets filled with flowers become showstopping decor atop grand tables, armoires and sideboards.
In addition to furniture, the store offers new fabrics from France, linens from Italy, acrylic trays by Gien and Rigaud scented candles. Regular visits to French Salvage Antiques La Maison will offer plenty of style inspiration for your home.
All sorts of midcentury marvels are on display at vintage store Retrospect in Sebastopol.
The store specializes in the clean-line, low-profile styles of the ’50s and ’60s. You’ll find lots of teak, sofas and chairs (like the streamlined-yet-comfortable penguin lounge chair) here, as well as accessories like lamps, canisters and mugs. To finish that midcentury look, Retrospect proprietor and artist Gregory Odle offers his own modern mixed media paintings and vinyl records he converts into good-looking clocks.
104 Petaluma Ave., Sebastopol, 707-291-7058
Sonoma Reclaimed Furniture and Consignment
This furniture and consignment store is one of several excellent boutiques in the Sonoma Antique Mall on Eighth Street in Sonoma. In addition to a rotation of eclectic furniture — from a fringed sofa to flower-print swivel chairs — there’s an upholstery studio on site.
Dick Belanger has decades of experience and keen design abilities to refurbish pieces. On the sales floor you might also find an antique chair or vintage bench that he and his apprentice have transformed into wonderfully refreshed pieces.
Home design trends are a-changin’. We asked some stellar Sonoma designers what they predict is coming in 2023. Click through the above gallery to find out how to style your home in the new year.
Exterior at Luma Bar & Eatery in Petaluma. (wool + son)
The long-awaited plant-focused restaurant from Shuckery owner Jazmine Lalicker has debuted on the Petaluma waterfront. Luma Bar and Eatery officially opened Sunday, Dec. 18.
Filled with soft organic colors, modern furnishings and a spectacular new bar, the 3,600-square-foot space, including a heated patio overlooking the river, is unrecognizable from its former incarnation as Dempsey’s bar.
Sustainability is a pillar of the new restaurant. The primarily meatless menu of sustainably sourced dishes is overseen by chef and (maybe a little ironically) butcher Travis Day, who launched Thistle Meats in Petaluma.
Cocktails have a similar eco-aware mission. Alfie Turnshek heads a well-thought-out bar program with a refreshingly large selection of low- or no-alcohol concoctions with fresh herbs, super juices and syrups. Cocktails ($16) use citrus as an accent rather than a focus due to the high environmental impact of transporting out-of-season fruit, Lalicker said.
Instead, drinks like the Changeling include aquavit, gin with a pineapple-vanilla infusion, Icelandic yogurt, lemon and fennel liqueur that’s remarkably refreshing yet creamy and warming. A new favorite is the Hard Aport with bourbon, rye, port wine, espresso and orange oil.
The main menu is broken into sections with snacks ($8 to $10), appetizers ($14 to $20), mains ($20 to $28) and sweets ($12). Protein, including Liberty Duck rillette ($10) and Stemple Creek Brisket ($12), are sides you can add to main courses or eat separately.
Lalicker and Day have taken a forward-thinking approach to sourcing and presentation, using thin 4-ounce cuts of Stemple Creek’s carbon-neutral beef or duck wings to make the rillette rather than the more common duck breast.
“We’re working to move cuts of meat that typically wouldn’t sell, so they’re not going to waste. Everyone buys duck breast, but not the wings,” Lalicker said. The wings are slow-cooked in fat and seasonings, shredded and mixed with fat in jars or ramekins. The result is a dense spread of rich meat.
There are already several fan favorites on the menu, including the Braised Greens and Beans ($24) with charred cabbage, Swiss chard and beans in a savory broth or the pillowy gnocchi ($20) with roasted sunchokes and mushrooms.
“We want people to understand that we are here to listen to them. We want to make this a place you want to go. I think Petaluma is ready for this,” Lalicker said.
The restaurant is open 5 to 10 p.m. daily. Reservations are suggested. 50 E. Washington St., Petaluma, 707-772-5037, lumaeatery.com
Clockwise from top left, Cajun Spiced Catch of the Day, Shrimp and Grits, Bacon + Cheddar Hushpuppies, Collards + Mac and Cheese, Southern Fried Chicken Dinner, Smoked Trout + Baby Lettuces from Easy Rider in Petaluma. (John Burgess/The Press Democrat)
Click through the above gallery for a peek at each restaurant and menu highlights.
After two devastating years for the restaurant industry, independent restaurateurs who hung on by their fingernails through the pandemic hoped 2022 might be different. Instead, mounting inflation, staffing shortages, supply-chain problems and a general dearth of hope led to a wave of closures and disappointments.
But that’s not the whole story. Dozens of innovative restaurateurs not only opened in 2022 but found critical and commercial success. Some started small, with pop-ups to gauge interest, while others were multi-million-dollar launches that led to national exposure.
There’s no simple formula for success. Indeed, some restaurants eventually will fail while others continue to succeed. Yet a few factors seem to indicate a winning plan: location (Sebastopol and Healdsburg are hotbeds of food innovation), price (very high or very low), previous success as a pop-up or other food business and an eye-catching menu (very familiar or very unfamiliar).
The dining scene in Sonoma County is changing as the population changes. Younger families want good food at a good price. Many new restaurants have young cooks in the kitchen who have bold ideas and can take huge risks. Experiential dining — where eating is just part of the adventure — is gaining popularity, as are highly personalized multi-course meals.
Most of the restaurants on this list use hyper-local, seasonal ingredients that diners want and serve plant-based dishes that appeal to health-conscious eaters hoping to reduce their carbon footprint. All are service-focused and locally owned.
Dining likely will never return to what it was before 2020. Our tastes and habits have changed, and restaurateurs have to change, too.
Here are the most important openings of 2022.
Animo
With one of the buzziest openings of the year, Animo took Instagram by storm; its whole Spanish turbot, Iberico pork, visually striking apple wall and fiery hearth-cooked food appeared on just about every local chef’s social media. The menu is Basque meets Korean meets Californian, and owners Josh Smookler and Heidy Mu keep things interesting with new dishes. 18976 Sonoma Highway, Sonoma. Instagram: @animo_restaurant
Why it matters: Esquire magazine named Animo to its 2022 list of Best Restaurants in America, and we’ll be surprised if it doesn’t get some Michelin stars in 2023. Smookler and Mu, who are young parents, left a life in New York to settle in Sonoma, where they invested their life’s savings to make a splash in Sonoma County’s food scene.
At Animo restaurant in Sonoma. (Kim Caroll/for Sonoma Magazine)
Cyrus
A Michelin star just three months after debuting made it clear Cyrus was the most important Sonoma County restaurant opening in 2022. A decade after closing the original Cyrus in Healdsburg (it had two Michelin stars when it closed in 2012), Chef Douglas Keane opened this new multi-million dollar Geyserville space serving a mix of opulent, painstakingly created European and Japanese bites arranged with culinary tweezers and served on bespoke ceramic dinnerware. With panoramic views of Alexander Valley, a 4,000-plus bottle wine list and doting service, it doesn’t get a whole lot more pinkies up than this $295, 17-course prix fixe meal. However, compared to other high-end Wine Country restaurants that charge upwards of $500 per person for their multi-course meals, it’s a relative deal.
Why it matters: With its unorthodox staffing model, Cyrus employs only about 20 staff, a third of the staff size of the original Cyrus. All employees share tips and work both front and back of the house. Insiders are watching closely to see if the model works and if it could be the future of sustainable, living-wage jobs in the restaurant industry.
Vertice Hospitality, co-owned by Kyle and Katina Connaughton of Michelin-starred Single Thread, and their staff put months of research and development into making an entirely plant-based menu (no meat, dairy nor ingredients with animal products) that would appeal to a broad swath of eaters. Some dishes worked, others didn’t, but the food experiment fit Little Saint’s vibe as a creative art and performance space. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
Why it matters: Though management of the food program has been turned over to Little Saint owners Jeff and Laurie Ubbens, Vertice brought a scientific approach to creating a true plant-based menu.
Plates from Little Saint in Healdsburg. (Emma K Creative)
Cocktail from Little Saint in Healdsburg. (Chad Surmick/The Press Democrat)
Lo and Behold
Duke’s Spirited Cocktails founders Laura Sanfilippo and Tara Heffernon partnered with chef Sean Raymond Kelley for a small-plates and cocktails lounge at the former Mateo’s Cocina Latina location. The globe-trotting menu pairs perfectly with best-of-class cocktails. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Why it matters: This dream project isn’t just for the upper crust. The restaurant stays open late, welcoming fellow food-industry workers to come in after a shift for a drink or three. We’re happy the Duke’s crew have landed on their feet and are making a mark in Healdsburg.
Lunchbox
This longtime pop-up’s first brick-and-mortar location serves classic burgers, fries, grilled cheese melts and East Coast hoagies. The Burger Harn ($18), with cheddar, “fancy sauce,” onion butter, red onion and shredded iceberg lettuce gets our nod for the ultimate bun-and-meat combination. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Why it matters: If you don’t drool a little at their Instagram (@_lunch_box_), you’re made of more stoic stuff than the rest of us. Burgers aren’t that complicated, but doing them correctly is. That’s why we love this spot so much.
The Madrona
After a complete overhaul of the old Madrona Manor, the restaurant — still headed by chef Jesse Mallgren — has tossed aside complex molecular gastronomy for more approachable but still opulent dishes. 1001 Westside Road, Healdsburg, 707-395-6700, themadronahotel.com
Why it matters: New ownership and a new outlook haven’t totally jived with Mallgren’s earlier approach to dining, but the new menu gives locals a reason to go for more than birthdays and anniversaries. The stunning decor has vastly improved the experience, along with a creative cocktail list and options for lunch and brunch. We’re watching the evolution closely.
The Madrona Salad with lettuces, fresh And pickled estate vegetables and herb Dressing from The Madrona in Healdsburg. (John Burgess/The Press Democrat)
Magdelena’s Savories and Sweets
We love the industrial-size Gold Chai Cinnamon morning rolls for $5.50. Everything at the bakery/cafe is vegetarian or vegan, with many gluten-free choices. 5306 Old Redwood Highway N., Petaluma, 707-665-0644, magdelenas.com
Why it matters: A bakery that covers all diets moves the needle. That it looks and tastes incredible makes it a place everyone can enjoy.
Oyster
This 400-square-foot, Parisian-style seafood cafe at The Barlow is neatly laid out to include nine counter seats and a variety of outdoor tables for al fresco dining. Oysters are, unsurprisingly, a menu highlight. They’re served raw, baked and fried. The rest of the menu leans on sustainable shellfish, fish, prawns and octopus, all approved by the Monterrey Bay Aquarium’s Seafood Watch as “Best Choices” for eating. 6770 McKinley St., Suite 130, Sebastopol, Instagram.com/oyster_sebastopol
Why it matters: The oceans are overfished, and if we aren’t careful, many species could soon be off the menu. Chef Jake Rand (who also owns Sushi Kosho in The Barlow) offers a delicious take on sustainability. And the mix of bubbly and seafood just works.
Psychic Pie
The vibe might be psychedelic, but this chef-inspired Roman-style pie isn’t messing around. In the spring, the funky pizza pop-up from Bay Area baker Nicholi Ludlow and his wife, Leith Leiser-Miller, found a permanent home in Sebastopol. The shop’s rectangular 9-inch-by-9-inch pizzas are sold by the pound, along with salads, wine, beer and the world’s most buttery cookies. 980 Gravenstein Highway S., Sebastopol. 707-827-6032, psychicpie.com
Why it matters: The small restaurant hosts emerging pop-ups, new wineries and food businesses in addition to serving great pizza. The community-minded couple are helping drive the growth of the Sebastopol food scene and create a vibrant new energy in the west county town.
Chef Sean McGaughey is the guy in the baker’s apron at Troubadour Bread and Bistro, a French-inspired restaurant that pops up five nights a week in the nibble-size bakery he and wife Melissa Yanc founded in 2021. The couple is also behind Healdsburg’s buzzy Quail & Condor bakery that opened in 2020. Troubadour is refreshingly single-minded in its vision of elevated French bistro cuisine, not Cal-Ital or Mediterranean-French or another fusion. It’s just French, with all the unpronounceable but delicious sauces that have been perfected over centuries. 381 Healdsburg Ave. in Healdsburg. troubadourhbg.com
Why it matters: McGaughey and Yanc are Single Thread alums who gained attention making bread at a simple pop-up. They’ve continued to evolve, buoyed by fans, and a full-fledged restaurant is likely to emerge from this young couple. Clearly, they are ones to watch.
At Troubadour Bread and Bistro in Healdsburg. (Emma K Creative)
Other impressive 2022 openings
Easy Rider: Easy Rider is that rare bird that fits with the moment, with their approachable Southern-inspired menu, elevated flavors and damn good cocktails on the bustling corner of Kentucky and Washington streets in downtown Petaluma. 33 Washington St., Petaluma, 707-774-6233, easyriderpetaluma.com
Kancha: Chef Angel Cayllahua is an experienced chef and sommelier with a simple but delicious menu of cold and warm tapas-style plates drawn from his Peruvian upbringing and Japanese restaurant training. Cold seafood bites of ceviche, tartare and causas (a Peruvian potato dish) are his specialty. 643 Fourth St., Santa Rosa, 707-623-9793, kanchasr.com
Maison Porcella: Maud and Marc-Henri Jean-Baptiste opened this wine bar and retail location for their French-style charcuterie and wine-import business. You’ll find pates, savory pastries, sausages and charcuterie, ham, chicken liver mousse and pork rillettes, grab-and-go sandwiches (like their signature croque-monsieur), salads and a relaxing wine bar on Fridays and Saturdays. 8499 Old Redwood Highway, Suite 114, Windsor, 707-955-5611, maisonporcella.com
Southern Fried Chicken Dinner with leftover collards, mac n’ cheese, bacon truffle gravy and Calabrian chili honey with The Derby Cocktail from Easy Rider in Petaluma. (John Burgess/The Press Democrat)
Piala: This Georgian restaurant is a window into the cuisine of the country of Georgia, located at the intersection of Eastern Europe and Western Asia. Co-owner Jeff Berlin wanted to bring its unique flavors to Sonoma County. Piala serves by-the-glass pours of Georgian wine varietals Krakhuna, Rkatsiteli and Saperavi. Georgia is home to one of the oldest wine-growing regions in the world. 7233 Healdsburg Ave., Sebastopol, 707-861-9186, pialanaturalwine.com
Saucy Mamas: Even on a sober Sunday, the joint has the Saturday-night feel of a lively rural roadhouse, with waitstaff bringing out plate after plate of ribs, cornbread waffles and the evening’s special shrimp and grits as fast as the kitchen can keep up. Saucy Mama’s puts the soul in soul food by fusing the deeply Southern flavors of Yvette Bidegain’s family’s Louisiana heritage with her own California culinary twists. 16632 Highway 116, Guerneville, 707-604-7184.
Sol Food: Best bets at this Puerto Rican spot include pollo al horno, maduros (sweet fried yellow plantains), Cubano sandwiches and Tembleque, a creamy coconut pudding with mango sauce. Early on, the dishes disappointed a bit, but the menu has since settled in. Don’t forget a bottle of pique (spicy vinegar) sauce to pour on everything. 151 Petaluma Blvd S., Suite 129, Petaluma, 707-347-5998, solfoodpickup.com
Sonoma Pizza Co.: The open, airy restaurant in downtown Forestville brought much-needed casual, family-friendly dining to the sleepy town and its surroundings. Plus, the pizza is excellent! It opened in early June with wood-fired and traditionally baked pizzas dressed with traditional and not-so-traditional toppings. 6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com
Warike RestoBar: A full bar with pisco sours and other pisco cocktails, plus excellent ceviche, tequeños de cangrejo (wontons stuffed with crab and shrimp) and causa marina (potatoes and crab) make this place worth a visit. The lomo saltado is one of the most flavorful versions around. 527 Fourth St., Santa Rosa, 707-536-9201, warikesf.com
Smash burger from Sonoma Burger in Sebastopol. (Courtesy of Sonoma Burger)
20-course tasting menus are nice and all, but what does a food writer eat off-duty? Lots of affordable meals with all the flavor, heart and soul of fancy food at a fraction of the cost. We’re not saying Michelin-starred dining isn’t amazing, but there’s plenty to eat in Sonoma County that won’t break the bank. Click through the above gallery for a few of our favorite inexpensive restaurants in 2022.
A variety of doughnuts from Johnny Doughnuts in Santa Rosa. (Johnny Doughnuts)
It’s been over three years since we set out to find the best doughnuts around town, so we hit the ground running with big appetites to find Santa Rosa’s standouts. While visiting some of our favorite doughnut shops and cafes, we tasted a variety of sweets, from fritters to cronuts. And, of course, each doughnut received a rating which considered not only flavor but freshness and appearance, too.
See how we scored some of our favorite doughnuts in Santa Rosa. Click through the above gallery for more photos.
Johnny Doughnuts, Crodough, rating: 10/10
Stacked about three inches tall, the Crodough (also known as a “cronut;” a croissant crossed with a doughnut) is love at first bite. This Santa Rosa shop is well known for its unique approach to doughnuts, using russet potatoes for the base of its dough. Their Crodough is a nuanced blend of flakey and moist, with a cinnamon-sugar crispy outside and layers of vanilla custard on the inside. Save your appetite, or share it with a friend, because the Crodough is very filling. $4.35. 1200 Fourth St., Santa Rosa. For more information, go to johnnydoughnuts.com/menu.
Sam’s Donuts, “Sam’s Famous” bacon maple bar, rating: 9.5/10
Sam’s Donuts has been making their bacon maple bar for 30 years now. It is somewhat of a hidden gem in the world of doughnuts. If sweet and salty suits your taste buds, this one should satisfy your cravings. You can smell the bacon as it heats up, before it is served warm atop the maple bar. As a bonus, you can pick up a few convenience store items while you wait for your special treat. $3.50. 1031 Petaluma Hill Road, Santa Rosa. For more information, call 707-521-9303.
“Sam’s Famous” bacon maple bar from Sam’s Donuts. (Lonnie Hayes)
Tan’s Donut, buttermilk doughnut, rating: 9/10
Sometimes, simplicity goes a long way. Tan’s buttermilk bar doughnut is a wonderful example of this. It’s the kind of doughnut that anyone can enjoy, with a crispy outer layer and a cakey inside. You can taste how fresh it is with every bite. Though this doughnut has its roots in Southern California, Tan’s on Fourth Street bakes this bar with great skill. $1.85. 1074 Fourth St., Santa Rosa. For more information, call 707-568-3988.
Donuts and Bagel Cafe, raspberry jelly sugar doughnut, rating: 9/10
If filled doughnuts strike your fancy, Donuts and Bagel Cafe is the place to go. Choose from bars or heart-shaped (that’s right, it’s adorable) doughnuts that are either sugared or glazed, and next pick your filling: raspberry jelly or custard. On demand filling adds to the element of freshness, as well as the experience. The raspberry-filled, heart-shaped doughnut is the ideal ratio of pastry to jelly. $2. 750 Stony Point Road, Suite A120, Santa Rosa. For more information, call 707-285-1012.
What’s not to love about this heart-shaped treat from Donut and Bagel Cafe, hiding sweet raspberry jelly inside? (Lonnie Hayes)
Jelly Donut, lemon curd-filled doughnut with powdered sugar, rating: 8/10
Lemon curd-filled doughnuts are few and far between, which makes this treat from Jelly Donut so special. It’s tangy and sweet, and classically covered in powdered sugar, which balances the flavors. Honestly, it would be wrong to pass up a jelly doughnut at a place called Jelly Donut — but why not try one of the more unique choices while you’re there? Lemon lovers, this one’s for you. $1.75. 443 Dutton Ave., Santa Rosa. For more information, call 707-544-8494.
Tan’s Donut, blueberry fritter, rating: 8/10
This might just be the largest fritter around. Larger than the average hand, it’s an absolute treat. It’s not often that you come across a blueberry fritter (while apple fritters are a common treat at most bakeries), when you do, it’s hopefully as tasty as Tan’s. Comparable in flavor to a blueberry muffin, the fritter has the classic crispy glazed shell with a thick and moist doughnut-like inside. Similar to the crodough, this fritter is perfect for sharing, too. $2.75. 1074 Fourth St., Santa Rosa. For more information, call 707-568-3988.
Tan’s Donut’s blueberry fritter is many, many delicious bites, full of blueberry and sweet glaze. (Lonnie Hayes)
Johnny Doughnuts, Maple Old Fashioned, rating: 7.5/10
A unique take on a classic, this large, circular maple old fashioned is decadently dense and cakey. The dough is sour cream based, making for a moist, almost chewy bite. This toasty doughnut has a hint of spice, which comes from the infusion of cinnamon, nutmeg and ginger in the dough. Arguably, this old fashion is a little underrated among its peers in the shop. Pair it with their old fashioned latte. $5.25. 1200 Fourth St., Santa Rosa. For more information, go to johnnydoughnuts.com/menu.
You can reach intern Lonnie Hayes at lonnie.hayes@pressdemocrat.com.
At Wit & Wisdom restaurant in Sonoma. (Wit & Wisdom)
You’re already busy enough this holiday season, so why not make things a little easier? When it comes to the cooking, local restaurants, caterers and grocers have you covered. Whether you prefer to dine in, order takeout or shop for take-and-bake meals, there are plenty of options for holiday dining throughout Sonoma County.
Santa Rosa
Ricky’s Eastbound: Preorder Christmas Eve dinner by Dec. 16 for takeout or delivery. The meal package includes Ricky’s red wine braised short ribs, mashed potatoes, dinner rolls with butter, wood oven-roasted Brussels sprouts with bacon, and a mixed greens salad with candied walnuts, dried cranberries and golden raisins. Choose from a meal for two for $145, or a meal for four for $280. To place orders, call 707-536-6606 or email rickyseastbound@gmail.com. Orders will be ready Dec. 23. 5755 Mountain Hawk Drive, 707-843-5143, rickyseastbound.com
Healdsburg
Little Saint: Preorder a spectacular Bûche de Noël with a speculoos cookie base, chocolate sponge, milk chocolate croustillant with almonds, hazelnuts and dried figs. Luscious buttercream, accentuated with candy cap mushrooms, a cocoa glaze and chocolate decor, complete the Yule log centerpiece. Little Saint also is offering a four-course prix fixe Christmas Eve Supper ($95 per person) with an optional wine pairing ($50). Details at exploretock.com/littlesaint. 25 North St., Healdsburg.
Quail and Condor: Preorder dessert to pick up and take home for the holiday. Try the Bûche de Noël, a yule log made with halvah cremeaux, for 8 to 12 people. Also available is Nusstorte, a pastry filled with caramelized hazelnuts, walnuts and pecans, for 8 to 10 people; or a Christmas Cookie Box that includes ginger cookies, chocolate financiers, lemon shortbread and snowball cookies (12 cookies in total). Place orders online until Dec. 18, and pick up between 8 a.m. and noon Dec. 24. $41.21 to $61.80. 149 Healdsburg Ave. 707-473-8254, quailandcondor.com/holiday
Holiday sugar cookies made by Melissa Yanc at Quail and Condor in Healdsburg. (Christopher Chung/The Press Democrat)
Spoonbar: Three-course prix fixe menu for dining in from 2 to 8 p.m. Dec. 25. Start with dishes like Front Porch Farm baby beet salad or Dungeness crab salad. Main course choices include New York steak, duck breast or Mr. Duncan’s Mushroom Risotto. For dessert, choose between seasonal cheesecake, olive oil cake, chocolate bread pudding and baked Alaska for two. Children 12 and under can choose from rigatoni, chicken and fries, or a cheeseburger and fries. $89 for adults, $35 for children. Make reservations by calling 707-433-7222 or online at bit.ly/3j6I3lM. 219 Healdsburg Ave., spoonbar.com
Valette: Christmas dinner with prepaid pickup. Choose between a 20-ounce filet mignon with truffle butter and a side of roasted veal demi-glace ($110); or 1 ounces of the signature Ostera Caviar with egg, onion, creme fraiche and homemade brioche ($65). Wine packages are available for add-on, from $111 to $265. Preorder online at exploretock.com/valette and pick up Dec. 23 between noon and 4 p.m. 344 Center St., 707-473-0946.
Glen Ellen
Glen Ellen Star: Preorder takeout Christmas dinner. An option for two is the Beef Wellington, served with black truffle Bordelaise ($150). For a more substantial meal, add on sides that include housemade rolls, chicory Caesar salad, au gratin potatoes, creamed arrowhead spinach and sticky toffee pudding ($200). For a vegetarian option, opt for the mushroom and winter root vegetable pie that serves six ($65). Order at bit.ly/3uq9aKZ. Place orders between 7 a.m. and 10 p.m., pick up orders 10 a.m. to 1 p.m. Dec. 25. 13648 Arnold Drive, Glen Ellen. 707-343-1384, glenellenstar.com
Sonoma
Layla Restaurant at MacArthur Place: Prix fixe brunch, served 7:30 a.m. to 2:30 p.m. Dec. 24 and 25, will include shareable bites such as fresh maple pecan scones, smoked salmon avocado toast, gingerbread crumble and eggnog Chantilly. After the bites, choose from entrees such as lemon ricotta pancakes, short rib hash and eggs, and crab cake Benedict. $65 for adults, $35 for children.
Prix fixe Christmas Eve and Christmas Day dinners will be served 5 to 8 p.m. and feature bites like hamachi crudo, curry pumpkin bisque, pork tenderloin and fresh scallops. Guests can add Burgundy Black Truffle or Tsar Nicoulai Estate Caviar to each dish. Dessert options include a chocolate croissant pudding, poached pear or basque cheesecake. Cocktail and wine pairings are available upon request. $110 for adults, $45 for children. 29 E. MacArthur St., Sonoma. 707-938-2929. macarthurplace.com/food-drink/layla-restaurant
Sonoma Grille: Dine in 4 to 9 p.m. on Christmas Eve. The menu will include starters such as Caesar salad and clam chowder, or “Ocean View” seafood options like steamed mussels, oysters or Monterrey Bay calamari. Entrees include prime rib, lobster risotto and saffron pappardelle. There will be dessert specials, as well as creme brulee, chocolate torte and tiramisu. Reserve a table at bit.ly/3UChbqN. 165 West Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com
Wit & Wisdom: Three-course prix fixe meal for dining in on Christmas Day. Starters include King Crab and endive Caesar salad, and tagliatelle with truffle. Main course choices include beef short rib with truffle jus, and sea bass with roasted cauliflower and fennel puree. For dessert, options include white chocolate gingersnap sundae, creme fraiche crepe cake, and a dark chocolate candy bar. Reservations available from 4:30 p.m. to 6 p.m. Dec. 25. $115 per person. Make reservations at bit.ly/3Be2jI8. 1325 Broadway, Sonoma. 707-931-3405. witandwisdomsonoma.com
Kenwood
Tips Roadside: Christmas dinner to-go. The menu includes three meals that serve four, including fried chicken ($180), prime rib ($300), and a combination of prime rib and fried chicken ($400). Sides include mashed potatoes, grilled vegetables, rolls and a holiday wintergreen salad. Dessert choices are a homemade cheesecake or homemade caramel apple pie. Place orders at tipsroadside.com until Dec. 20. Pick up orders noon to 2 p.m. Dec. 24. 8445 Sonoma Highway, 707-509-0078. tipsroadside.com
Petaluma
Stellina Pronto: Holiday sides and desserts both sweet and savory. Their sweet menu has Italian panettone, apple crostata, olive oil cake with Grand Marnier, take-and-bake cinnamon rolls or a dozen assorted Christmas cookies. Savory options include Dungeness crab bisque, veal osso buco, lasagna Bolognese or a truffle mushroom lasagna with roasted mushrooms, truffle Bechamel sauce and Parmesan. Preorder by Dec. 21 at stellina-pronto.square.site or call 707-789-9556. 23 Kentucky St., Petaluma.
Stockhome: A traditional Swedish julbord — a family-friendly meal featuring holiday specialties — will be available to-go Dec. 23. The julbord serves two and includes a variety of pickled herring (mustard, grandma’s classic, saffron and leek), dill-cured salmon (“gravlax”), hot mustard-baked Christmas ham (“julskinka”), ginger-glazed spareribs, Swedish meatballs and more. For dessert, there’s Santa’s rice pudding. All menu items are made from scratch by Swedish chef Roberth Sundell, including a pig’s head terrine (“sylta”) and pâté of elk (lantpâté). Order online at bit.ly/3Pya7dD and select a time to pick up your order between 5 and 7 p.m. $180.00 for two. 220 Western Ave., Petaluma, 707-981-8511, stockhomepetaluma.com
Cotati
Down to Earth Cafe: Preorder Christmas Eve takeout. Three meals are offered: prime rib with potato and mushroom gratin, grilled broccolini, rosemary jus and Horsey sauce ($60 per person); short ribs with mashed potatoes, roasted Brussels sprouts and delicata squash hash, Horsey sauce and red wine sauce ($55 per person); and a crab roll kit with fresh Dungeness crab, torpedo rolls, garlic-herb butter, hand-cut Kennebec potato chips and side salad ($28 per person). (The prime rib and short rib meals include a Little Gem Caesar and choice of butterscotch pudding or sticky toffee pudding for dessert). Place orders by 8 p.m. Dec. 21 by calling 707-753-4925, and pick up between 11 a.m. and 6 p.m. Dec. 24. 8204 Old Redwood Highway, 707-753-4925. dtecafe.com
Guerneville
Agriculture Public House at Dawn Ranch: Three-course prix fixe meal for dining in on Christmas Eve. Start with fritto misto with sweet yams, or warm spinach artichoke dip with rosemary focaccia. Then, choose between winter wedge salad, grilled Caesar salad or fall pumpkin soup. Main course choices are chicken breast with grilled polenta, pan seared skin-on salmon, or filet mignon with asparagus and potatoes. Guests can add on one of the following desserts for $12: peppermint cheesecake, Bûche de Noël or Pennsylvania Dutch mousse. $79 for adults, $35 for children 12 and under. Reservations available from 5 to 8 p.m. Make a reservation by calling 707-869-0656 or at bit.ly/3BalbHV. 16467 California 116, dawnranch.com/dining.htm
On the coast
Coast Kitchen: Three-course prix fixe meal for dining in from 4 to 7:45 p.m on Christmas Ev . Starters include mushroom soup and pomegranate salad with smoked goat cheese. Main course choices include Oak Ridge Farms beef wellington, pan seared duck breast, and Columbia River steelhead trout. Dessert choices are chocolate bread pudding, gelato and sorbet. $85 for adults, $35 for children 12 and under. Reserve a table at bit.ly/3UDABeW. 21780 CA-1, Jenner. 707-847-3231. coastkitchensonoma.com
Grocers
Oliver’s: Preorder and reheat Christmas dinner for six to eight people in two hours. For $149.99, receive the following in the Complete Holiday Dinner package: medium Dietsel turkey, stuffing, mashed potatoes with chives, vegetable medley, cranberry sauce, turkey gravy and a dozen pull-a-part rolls. Preorder at oliversmarket.com/product/holiday-dinner-cotati. Orders can be picked up Dec. 24. Stores will be closed Dec. 25. For more information, visit oliversmarket.com/store
Raley’s: Preorder a heat-and-eat Christmas dinner, with four platters, two main courses, five sides and seven dessert options. Main courses in the meal deals include prime rib, Diestel turkey, butterball turkey or bourbon pineapple glazed ham, varying in price from $89.99 to $149.99. The glazed ham and Butterball turkey are also available a la carte. Meal deals include select sides, or order the sides a la carte to build your own meal. Dessert options include chocolate cherry forest cake, fruit tart and apple pie. Discounts on wine pairings are available. Preorder online at bit.ly/3W0r4zW for pickup Dec. 21 to Dec. 24.
Safeway: Preorder a precooked meal, choosing from three different options. One option is the prime rib dinner for five to six people, with sides including scalloped potatoes, green bean casserole, mashed sweet potatoes and spiced apples ($89.99). Another option is the spiral ham dinner for eight to 10 people, with the same previously mentioned sides ($69.99). Lastly, the turkey dinner for six to eight people is paired with mashed potatoes, stuffing, gravy and cranberry sauce ($59.99). Visit bit.ly/3HtJ15N to order ahead from a store near you.
Whole Foods: Preorder your Christmas dinner, with a large assortment of holiday meal packages. Varying in prices and sizes, options include main courses such as lobster tail, beef tenderloin, braised lamb shank, Atlantic salmon and roasted turkey. Meals can serve four, eight or 12. (Vegan option available for two.) Additionally, sort through over 35 appetizer options. Order 48 hours ahead at wholefoodsmarket.com/shop/COD to pick up Dec. 23 or 24. More information available at wholefoodsmarket.com
Sprouts Farmer’s Market: Preorder and reheat your choice of dinner from five different holiday meal packages. Varying in serving size, choices center around a spiral-sliced ham, boneless beef rib roast, roasted boneless turkey breast, natural turkey or a vegan meal. Sides for these meals include stuffing, creamed kale and spinach, scalloped potatoes, cranberry sauce, plant-based sweet potato casserole and more. $43.99 to $95.99. Orders can be made for delivery and curbside pickup. Visit sprouts.com/order-holiday-dinner-online to place your order. 401 Kenilworth Drive, Suite 1040, Petaluma. 707-789-4976. sprouts.com/store/ca/petaluma/kenilworth-dr
You can reach intern Lonnie Hayes at lonnie.hayes@pressdemocrat.com.
