Peppermint Brownie Ice Cream Taco at Two Dog Night Creamery in Sebastopol. (Two Dog Night Creamery)
To heck with the cookies — bring us a peppermint brownie ice cream taco ($8) from Two Dog Night Creamery.
This holiday showstopper starts with a waffle-cone taco shell filled with pink peppermint ice cream, then topped with brownie bits, a chocolate coating and peppermint candy sprinkled on top.
Available at the Barlow shop in Sebastopol and 9240 Old Redwood Highway, No. 100, Windsor. twodognightcreamery.com
More dining news…
Pie pop-up: After a decade in the business of pastries, cakes, pies and savory sandwiches, Criminal Baking Co. owner Dawn Zaft has announced she’ll expand her Santa Rosa pastry and catering business to include a new pie pop-up shop at the Miracle Plum commissary kitchen at 600 Wilson St. (Miracle Plum will be closing its 208 Davis St. shop Jan. 1.)
The Criminal Baking space at 808 Donahue St. will remain a commercial location for breakfast and lunch. The pie pop-up will begin Jan. 12 at the Wilson Street Kitchen.
Miracle Plum was never just a gourmet pantry, wine shop and place to pick up adorable housewares in Santa Rosa’s Railroad Square. It was owners Sallie Miller and Gwen Gunheim’s brick-and-mortar love letter to Sonoma County food and wine.
But after four years of business struggles, the duo is calling it quits and will officially close the shop Jan. 1. Miracle Plum is just one of more than a dozen restaurant and retail food spaces that have closed in 2022.
“The last four and a half years have been the full range of experiences. We have had the highest highs and the lowest lows. When we initially delayed our opening because of the 2017 fires, we knew we were signing up for uncertainty, but we had no idea just how uncertain things would get,” said a press release announcing the closure.
Rising food costs, a lack of staff, inflation and a changing food landscape piled on top of winter’s minimal tourist traffic and unpredictable weather have accelerated the list of recent closures, including Cafe Zazzle in Petaluma, Zimi on Mission in Santa Rosa, Fork Roadhouse in Sebastopol, Campo Fina in Healdsburg and Trading Post in Cloverdale.
“When we conceived of Miracle Plum, we intended to create a love letter to all of the moments in food that have informed who we are. It’s about the rose tea our aunt always has at the ready when we visit. The smorgasbord breakfast we had at 15 while visiting family in Norway. The sweet pastry chef who inspired us in the restaurant kitchen at 16,” said the longtime friends and business co-owners.
Miracle Plum was a launch pad for local food entrepreneurs and hosted pop-ups and classes for small groups. Miller and Gunheim spent years curating the perfect regional olive oils, hard-to-find spices, and women-owned natural wine brands. In November, they welcomed Marla Bakery to share the space Fridays through Sundays.
Their passion for celebrating the makers, farmers and flavors of Sonoma County was infectious to all who entered the store. Fortunately, the brand will continue at the Miracle Plum online shop (miracleplum.com), with house products (granola, spices and teas), housewares and natural and low-intervention wines via a Wine Club.
The 208 Davis St. shop will remain open from 11 a.m. to 7 p.m. Tuesday through Saturday and from 11 a.m. to 5 p.m. Sunday (closed Monday and Christmas Day, open until 3 p.m. Christmas Eve) until Jan. 1. Miller and Gunheim will also host a New Year’s Eve party at the shop from 11 a.m. until midnight.
“Our hearts are only heavy because they are so very full,” said the closure announcement.
Miracle Plum is located at 208 Davis St., Santa Rosa. miracleplum.com
Kyle and Katina Connaughton during the grand opening of Little Saint in downtown Healdsburg on April 22, 2022. (Chad Surmick / The Press Democrat)
After nearly three years of collaboration, Single Thread owners Kyle and Katina Connaughton’s Vertice Hospitality is ending its management of Healdsburg’s Little Saint. Vertice Hospitality and Little Saint, owned by Jeff and Laurie Ubben, seem to be parting amicably, though no specific reason for the change was given.
The Ubbens began working with Vertice Hospitality in 2020, soon after they purchased the 10,000-square-foot multi-use space, which formerly housed Healdsburg SHED. Under the Connaughton’s guidance, Vertice built out a plant-focused food program with a sit-down restaurant, wine shop and grab-and-go retail cafe, as well as management of day-to-day culinary operations by Little Saint Director Jenny Hess.
“Our initial concept for Little Saint was to return a treasured destination to our town of Healdsburg in the form of a plant-based all-day gathering place. The intent was to celebrate our farmers and our rich local talent while standing up for what we believe in — kindness to our community, to our planet, and to all beings,” said the Ubbens in a press release. Jeff Ubben is a Bay Area philanthropist and Laurie Ubben is an animal activist. Neither was immediately available for comment.
The couple will assume management of Little Saint in early January 2023, taking over all food and beverage operations. A focus on plant-based offerings will continue.
“Thanks to the efforts of this team and our dedicated farmers and vendors, we have laid a foundation for culinary innovation. It’s with much gratitude and excitement that Little Saint is ready to pick up where Vertice leaves off,” the Ubbens said.
The Connaughton’s Vertice Hospitality will refocus its efforts on creating agricultural experiences at the Single Thread farm in Dry Creek Valley, reimagine the experience at Healdsburg’s River Belle Inn (purchased in 2022), and “reveal some other new projects currently in development.”
“We are proud to have been a part of this very special collaboration within our community and to have the opportunity to participate in Little Saint’s ideation to operating all the way through its first year. We are excited to see what’s next for Little Saint and to watch it grow and thrive under new management,” the Connaughtons stated in a press release. They were also not available for immediate comment.
Cafe Zazzle, a longtime fixture on the downtown Petaluma restaurant scene, has closed, according to co-owner Tara Williams.
Located on Kentucky Street, the restaurant served an eclectic menu of noodle bowls, wraps and salads for 17 years before financial difficulties forced Williams and her husband, Rick, to make the difficult decision to close.
“People think COVID-19 is over, but it hasn’t been in terms of numbers,” Williams said. She said that longtime regulars who stopped by two or three times a week stopped coming as their daily patterns changed, and people started cooking more at home.
“(We) just didn’t bounce back. Destination dining might be coming back, but not the three-times-a-week places like us. It’s just a different world now,” Williams said.
For the last two years, the couple supported the restaurant with retirement savings but said they no longer have the finances to continue.
Williams hopes to sell the restaurant to a new owner.
“We’re just trying to get this behind us. We’re just really grateful to Petaluma for supporting us all these years,” she said.
Zazzle is one of nearly a dozen Sonoma County restaurants closed in 2022. Rising food costs, a lack of staff, inflation and a changing food landscape piled on top of winter’s minimal tourist traffic and unpredictable weather have accelerated the list of recent closures, including Zimi on Mission in Santa Rosa, Fork Roadhouse in Sebastopol, Campo Fina in Healdsburg and Trading Post in Cloverdale.
Hanukkah, the eight-day Jewish Festival of Lights, begins at nightfall on Sunday, Dec. 18 this year. On each night, Jewish families gather to light another candle on the Hanukkah menorah while reciting a special blessing.
After the nightly candle lighting, it’s time for food and games — eating latkes with sour cream and applesauce, sufganiyot (jelly doughnuts) and other traditional Hanukkah foods and spinning the dreidel to collect some gelt (usually chocolate coins covered in gold foil).
Sonoma County offers several ways to celebrate Hanukkah this year, from restaurants preparing special dishes to live music and menorah lighting events.
Hanukkah events
Chanukah Celebration and Drone Gelt Drop, Sonoma-Marin Fairgrounds
This is the first time we’ve heard of a drone gelt drop, and we’re intrigued. If you want to check it out, head to the Sonoma-Marin Fairgrounds on the first night of Hanukkah.
This action-packed event, organized by the Chabad Jewish Center of Petaluma, also includes a 9-foot menorah, a fire juggling act, a “dancing dreidel” (plus the world’s largest dreidel), giant Hanukkah decorations, live DJ Hanukkah music, latkes, jelly doughnuts and chocolate gelt and face painting. 4:30-6 p.m. Dec. 18. Free with RSVP at jewishpetaluma.com.
Congregation Shomrei Torah and Kancha restaurant, owned by Lorraine and Angel Cayllahua, will host a Hanukkah candle lighting ceremony at the downtown Santa Rosa eatery with passed appetizers — latkes, mushroom empanadas, arthicoke ceviche — and live music. Additional food and drinks will be available for purchase. 5-7 p.m. Monday, Dec. 19.
“Light Up the Night” Chanukah Celebration, Montgomery Village
This event, organized by the Joseph Weingarten Chabad Jewish Center of Sonoma County, will feature a menorah lighting ceremony, live music, latkes and other goodies. 4 p.m. Sunday, Dec. 18. 911 Village Court, Santa Rosa.
Adult Chanukah Sushi Party, Santa Rosa
Also organized by the Joseph Weingarten Chabad Jewish Center of Sonoma County, this event will include a menorah lighting ceremony, an open bar and music. $50 per person. Register at jewishsonoma.com. 2461 Summerfield Road, Santa Rosa.
Kosher Chinese Chanukah Party and Game Night, Petaluma
If you prefer lo mein to latkes, celebrate the last night of Hanukkah (Dec. 25) with Chinese food and board games at the Chabad Jewish Center in Petaluma.
In the U.S., Jews have been eating Chinese-American food on Christmas Day for over a century. According to Rabbi Joshua Eli Plaut of the Metropolitan Synagogue of New York and author of “A Kosher Christmas: ‘Tis the Season to be Jewish,” the tradition started at the end of the 19th century on the Lower East Side of Manhattan, where Jewish and Chinese immigrants lived close to one another. “Jews would go out for Chinese food on Sundays, when they felt left out of church lunch,” said Rabbi Plaut in an interview with Vox, and added that, in terms of kosher law, Chinese food was safer to eat than, for example, Italian, which frequently mixes meat and dairy.
At the Chabad Jewish Center’s celebration, the Chinese dinner ($18) will be kosher, and will be followed by game night — bring your own menorah, favorite board game and lucky dreidel. RSVP here.
Chabad Jewish Center, 205 Keller St., Petaluma
Sufganiyot, or jelly doughnuts, are served at a Hanukkah celebration. (Shutterstock)
Hanukkah dinners and sweet treats
Hanukkah Dinner (dining in and take-and-bake), La Bodega Kitchen
La Bodega Kitchen, owned by Meekk Shelef (who is from Haifa, Israel) and Bryan Cooper, will serve an a la carte vegan menu during the week of Hanukkah (Dec. 18 – Dec. 23, and Dec. 26), which will include latkes, small plates like Moroccan Saffron “Chicken” in puff pastry, and entrees like Mushroom, “Lamb” and “Beef” Brochettes with wild porcini and shiitake mushrooms, Black Sheep “lamb,” Impossible beef, green cardamom, and majadara (French puy lentils and basmati rice with caramelized onions).
In addition to the traditional sufganiyot, there will be poached pears in spiced wine and honey date cake for dessert.
The restaurant also will serve a family-style, candlelit community dinner from the Hanukkah menu Sunday, Dec. 18 at 6:15 p.m. The price for the dinner is $55. Space is limited and reservations are required.
Items from the Bodega Kitchen Hanukkah menu can be ordered as takeout for reheating at home. Reserve or order ahead by calling 707-827-1832 or emailing info@sonomawineship.com. The restaurant will be closed for dining in on Dec. 24 and Dec. 25, but the Hanukkah menu will be available to preorder for take-and-bake at home during those dates.
Hanukkah Dinner (to-go), Grossman’s Noshery and Bar
This New York-style deli, restaurant and bar owned by Mark and Terri Stark is selling a Hanukkah dinner for two to-go ($95), available to order through Dec. 14. Pickup is 8 a.m. to 8 p.m. Dec. 18-24.
The dinner includes sweet and sour brisket with horseradish cream, parsley potatoes, pomegranate molasses roasted carrots, spinach salad with dates, feta and pistachio, challah and sufganiyot. A la carte items can be added for an extra charge, including potato leek latkes (three per order) with applesauce and sour cream ($12) and sufganiyot ($3.50). Order online at grossmanssr.com.
New this year at Grossman’s is “Bubbie’s Tote,” which can be purchased at the restaurant and stuffed with all kinds of treats from the bakery and retail section. It makes a nice holiday gift.
308 ½ Wilson St. at the Hotel La Rose, Santa Rosa. 707-595-7707, grossmanssr.com.
Bubbie’s Tote from Grossman’s Noshery and Bar. (Loren Hansen)
Hanukkah Dinner (pickup), Penngrove Market
This friendly neighborhood grocery store is selling a Hanukkah dinner for four ($95), to pick up from 11 a.m. to 6 p.m. on Saturday, Dec. 17.
The dinner, which will be cooked and ready to heat, includes braised beef brisket and comes with organic potato and vegetable latkes, matzoh ball soup and an organic mixed green salad with a pomegranate vinaigrette. The Hanukkah dinner tends to sell out fast, so reserve yours soon by calling 707-753-4974.
This Santa Rosa restaurant got its name from the word zaftig, which means juicy in traditional Yiddish, and at Zoftig Eatery means flavorful and generously portioned dishes. This Hanukkah, Zoftig owners and chefs Matt and Sonjia Spector will serve latkes, available to order online (from Thursday, Dec. 15) and pick up at the restaurant.
Order a half dozen ($16) or a dozen ($30) potato latkes with applesauce and sour cream to pick up throughout Hanukkah during opening hours: 8 a.m. to 6 p.m. Monday, Dec. 19 to Friday, Dec. 23. Allow 24 hours for pickup.
Rugelach from Ethel’s Bagels in Petaluma. (Ethel’s Bagels)
Challah, Rugelach and Babka, Ethel’s Bagels
Chef Nicolas Abrams launched Ethel’s Bagels in 2020 in honor of his grandparents, Lew and Ethel, and runs it with the help of his wife, Clare, his son, Oliver, 19, and his daughter, Freya, 13. The bakery is located in Petaluma and will soon get a permanent outpost at 1000 Clegg Court (the former April Pantry space) for a bagel shop and delicatessen. In the meantime, orders can be placed online for delivery or pickup at local farmers markets.
For Hanukkah, Ethel’s Bagels will have braided challah, apricot/walnut rugelach and chocolate rugelach, chocolate babka with chocolate streusel and pumpkin spice babka with a toasted walnut streusel. All of these items (alongside weekly offerings of sourdough bagels, schmears and more) will be available for delivery throughout Sonoma County on Friday, Dec. 16 and 23. The bakery also will sell latkes, served hot, at Marin Country Mart in Larkspur and the Kensington farmers market.
Doughnuts with Hanukkah Sprinkles, Harvey’s Gourmet Donuts
The Cohen family have run this doughnut shop for 13 years. Husband and wife Harvey and Georgia take turns operating the vintage doughnut machine to make mini doughnuts, sold by the dozen in a cone. Daughters Maryn and Zorelle also work in the shop. While their popular Hanukkah doughnut decorating kits won’t be available this year due to supply chain issues, they will have raspberry glaze doughnuts with Hanukkah sprinkles. The Cohens light the menorah in their doughnut shop during the Jewish holiday. For more information, visit harveysdonuts.com or call 707-246-5928.
Harvey’s Donut Bar, 414 First St. East, Sonoma, open Fridays 10 a.m. to 3 p.m., Saturdays 10 a.m. to 9 p.m., and Sundays 10 a.m. to 7 p.m.
Wildberry Jam Bismark sufganiyot from Johnny Doughnuts in Santa Rosa. (Courtesy of Johnny Doughnuts)
Wildberry Jam Bismark Sufganiyot, Johnny Doughnuts
Johnny Doughnuts will have a special Hanukkah gift box of 12 mini Wildberry Jam Bismark sufganiyot ($50) available at its four locations, including Santa Rosa. Online orders must be placed at least two days in advance.
Lemon Cream and Dulce de Leche Sufganiyot, Marla Bakery
This popular Windsor bakery, owned by Amy Brown and Joe Wolf, recently set up shop inside Santa Rosa’s Miracle Plum market and wine bar. For Hanukkah, they will make Meyer lemon cream- and dulce de leche-filled sufganiyot, available to preorder on the bakery’s website and pick up at Miracle Plum or the bakery in Windsor Dec. 18, 23 and 24. The sufganiyot come in boxes of four ($15). The boxes, in gold and blue, make for nice holiday gifts or a special treat for yourself.
399 Business Park Court, Suite 404, Windsor; 208 Davis St. (inside Miracle Plum), Santa Rosa. marlabakery.com
Potato latkes served with citrus-cured salmon, dill, capers, lemon, and creme fraiche prepared by chef Bruce Riezenman for Chanukah in Santa Rosa. (Alvin A.H. Jornada / The Press Democrat)
Make latkes like a pro
Bruce Riezenman, a longtime Sonoma County chef who co-owns Park Avenue Catering with Ari Weiswasser of the Glen Ellen Star, has spent a lifetime perfecting the delicious potato pancakes he used to eat as a child with his parents and grandparents during Hanukkah. He likes to top his latkes with slices of his Citrus-Cured Salmon, a dollop of crème fraîche, a sprinkle of herbs and a handful of briny capers. — by Diane Peterson for The Press Democrat
Potato Latkes
Makes 40 hors d’oeuvres-size servings
Ingredients
2 pounds large russet potatoes, peeled and kept cold in the fridge
1 medium onion, peeled, grated and quickly pulsed in a food processor
2 tablespoons chives, sliced thin
2 tablespoons Italian parsley, chopped
1 large egg
¼ cup matzoh meal
Salt and freshly ground black pepper to taste
Instructions
Combine the grated/pulsed onion and the egg in a mixing bowl.
Using the large side of a box grater, grate the potatoes into a strainer that is suspended over a bowl. Once the potatoes are grated, squeeze out as much of the excess potato liquid as you can into a separate bowl and then mix thoroughly with the onion and egg mixture.
Let the liquid from the potatoes settle for 5 minutes and then carefully pour off the water that has collected, being careful to save the potato starch that has settled on the bottom. Scrape the starch into the latke mix; add the matzo meal, chives and parsley along with some salt and pepper and mix thoroughly. Cover the mix with plastic wrap and return to the refrigerator for 20 minutes to allow the matzoh meal to absorb some of the liquid.
Place a cast-iron skillet (or sauté pan) over medium heat with enough canola oil to generously coat/float on the bottom of the pan. When the oil is hot but not smoking, stir the latke mix (to make sure the liquids are evenly distributed) and spoon a heaping tablespoon of the mix into the pan. Press down to flatten the mix and repeat until you have filled the pan with as many hors d’oeuvre-sized latkes as will fit. Cook over medium heat until the bottoms are nicely golden brown. Flip latkes over and cook the second side the same way (approximately 4 to 5 minutes per side).
When the latkes are done, remove to a paper towel to absorb any of the excess oil and sprinkle with a touch of salt. Place on a clean baking sheet to keep warm in the oven. Repeat with the rest of the latkes.
Serve with Citrus-Cured Salmon (recipe below), sour cream or crème fraîche, chopped parsley and chives, capers and lemon.
Citrus-Cured Salmon
Making your own cured salmon is much easier than most people think and well worth the effort.
Mix all dry ingredients together with the brandy. Place a large piece of plastic wrap on the counter and put half the salt mixture in a layer about the same size as the salmon in the middle of the plastic wrap. Place the salmon skin side down on the salt mix. Top the salmon with the rest of the mix. Wrap tightly around the salmon, leaving one side slightly open for liquid to escape. Place the salmon in a baking dish and top it with a heavy pan or other flat-bottomed object that weighs at least a pound or two.
Place in the refrigerator overnight. Turn the plastic with the fish over the next morning and put the weight back on it. Do this again every 12 hours or so for a total of 24 to 48 hours depending upon how thick the filet is.
Once the salmon is cured and relatively firm, remove it from the plastic, rinse off the salt mix and pat dry. Re-wrap in clean plastic and hold until you are ready to use.
Bruce Riezenman’s top 10 secrets to making delicious latkes
1 – Make sure to keep everything cold before making the mixture.
2 – Use a food processor to grate the onions, pulsing them into small pieces (stopping short of pureeing them).
3 – When you grate the russet potatoes, grate them into long strips.
4 – Add the chopped parsley and chives to the potato mixture at the very end, then mix until you see that they are well distributed. That lets you know that all the ingredients are integrated. Keep stirring the mixture as you make new latkes, to reintegrate the liquid into the mixture.
5 – Make the latke mixture at least 20 minutes early and refrigerate. That way the matzah meal can absorb the liquid from the onions and potatoes.
6 – Use a large tablespoon to scoop the latke mixture out, and do not press the mixture together. You want to make loose pancakes that will stay airy in the pan.
7 – As the frying continues, be aware that the latkes will brown up more quickly.
8 – Take the latkes out when they have a nice brown color on both the top and the bottom, then transfer them to a baking sheet and hold in a 350-degree oven for about 10 more minutes. That way, they will continue to cook through to the center while staying warm.
9 – If you are giving a party, you may want to fry up the latkes ahead of time, then hold at room temperature. When ready to serve, put them in a 350-degree oven for 10 minutes or so to reheat.
10 – When removing latkes from the pan, place on paper towels first to absorb the excess oil.
The Donum Estate tasting room in Sonoma. (The Donum Estate)
Come for the wine, stay for the design. Sonoma County may be a wine lover’s mecca but it also offers plenty of sleek style and decor to take in while sipping on a drink or enjoying a meal. Click through the above gallery for a few tasting rooms, restaurants, bars and hotels that will please any discerning design lover.
Nashville Fried Chicken at Delicious Dish in Sonoma. (Heather Irwin/Sonoma Magazine)
The doors are closing at Delicious Dish in Sonoma, one of my favorite roadhouse pitstops for burgers, milkshakes and epic salads. Chef/owners Lauren and Charles Cotner have announced that their quirky Arnold Drive restaurant will host its last meal Thursday.
“It’s been a rough 2022 for us. This year has been slower than last, with too many disruptions, including a huge jump in the cost of food and doing business. For the foreseeable future, we’re looking at half the business at twice the price,” said Lauren Cotner.
The four-year-old cafe and catering company began with a selection of sandwiches, salads and prepared meals for pickup and then transitioned to a full-service restaurant for lunch and dinner several nights a week.
Chef Lauren Cotner at Delicious Dish in Sonoma (Heather Irwin/Sonoma Magazine)
Replacing the Cotners in the new year is the team of Valley Bar & Bottle, who will transform the location into a lunchtime destination with seasonal American food.
“We are taking over the Delicious Dish space in the new year. We all live right in that neighborhood, so we are excited to be in our hood,” said Emma Lipp, Chef/owner of Valley.
Valley’s existing location on the Sonoma Plaza (487 First St. West) will continue with its breakfast, lunch, brunch and dinner offerings. The restaurant is a collaboration between Lipp, Lauren Feldman, Tanner Walle and Stephanie Reagor.
Valley Bar + Bottle in Sonoma. (Emma K. Morris)
According to Cotner, the staff of Delicious Dish has been offered an opportunity to continue with the new owners.
“We have been well-served, uplifted and supported by this community since opening out-the-door dinners four years ago and our restaurant three years ago. It isn’t from lack of love. It’s just a bad time for our little restaurant,” Cotner said.
“We can’t wait to see what the new owners (the team from Valley Bar + Bottle) have in store for this place. They have great intentions and have been supportive and respectful of our process, our space and the team the entire time. Please welcome them with open hearts,” she added.
Panorama of the town Mendocino. An historic town on the northern California coast popular with tourists.
With so much to see and do in Mendocino County, from touring remote vineyards to hiking through redwood forests, visitors sometimes overlook the simple joy of slowing down and hanging out. Why spend hours driving around the county when you can leave the car at the hotel and find everything you could want within strolling distance? Finding that bliss is easy in the idyllic coastal town of Mendocino.
If you haven’t visited recently, you’re in for a refreshing surprise. Not to worry—Mendocino’s vibe is as laidback as ever and old-favorite shops and restaurants remain, but there’s something different in the air. New shops, cafés, and inns have opened during the last few years and the town is now attracting a younger—dare we say hipper?—demographic. The result is a more vibrant Mendocino with something for everyone. To help you plan the perfect winter getaway, here are our picks for the best “next-generation” places to stay, eat, drink and shop.
Nicholson House
Newly opened Nicholson House combines French Victorian and Art Deco design with clean lines and sleek, contemporary touches. Peter and Melissa Lopez, the owners of Café Beaujolais next door, purchased the 1880s family home in 2020 and transformed it into a stylish inn that includes four rooms in the main house and three luxurious stand-alone suites. To help guests truly relax and enjoy the Mendo vibe, turntables and groovy jazz records replace in-room TVs. If you’re up for a bit of a splurge, opt for a suite; each includes an outdoor sitting area, propane fireplace, and a gorgeous spa bathroom with heated floors. Details: 951 Ukiah Street, 707-937-0312, nicholsonhouse.com
Nicholson House in Mendocino. (Nicholson House)Guest bath at Nicholson House in Mendocino. (Nicholson House)Artwork in the foyer at Nicholson House in Mendocino. (Nicholson House)Turntables and groovy jazz records replace in-room TVs at Nicholson House. (Nicholson House)
The Waiting Room
True to its name, this is the waiting lounge for the adjacent and perpetually popular Café Beaujolais. Open from 7 a.m., The Waiting Room is also a cozy spot to enjoy morning coffee and delicious housemade pastries—we especially love the savory options—before heading off for the day’s adventures. In the afternoon or evening, grab a seat in a comfy armchair near the fireplace and play board games while sipping a local craft beer on draft or a glass of Mendocino County wine. Happy hour happens daily from 3 to 5 p.m. Details: 961 Ukiah Street, 707.937.5614, cafebeaujolais.com/waiting-room
This colorful women-owned café serves vegetarian California cuisine with a southern accent. On the plate, that translates to lip-smacking housemade pimento cheese, biscuit sliders stuffed with fried green tomatoes, pickled vegetables, hushpuppies, and wild chanterelle mushroom risotto—all vibrant and full of flavor. Fittingly, the Fog Eater drinks list is anything but typical, focusing on natural wines and low-alcohol cocktails. You’ll find many of the restaurant’s wine selections for sale at the Fog Bottle Shop retail annex, along with housemade snacks and picnic supplies. Details: 45104 Main Street, 707-397-1806, fogeatercafe.com
Hushpuppies at Fog Eater Cafe in Mendocino. (Fog Eater Cafe)Let the staff help you pick the wine from the bottle shop at Fog Eater Cafe in Mendocino. (Fog Eater Cafe)
Loot & Lore
Everyone can use a little more magic in their lives, and Loot & Lore is just the place to get it. The shop, owned and run by jewelry designer and self-described witch Cyn Levesque, is set inside a picturesque water tower overlooking the ocean. Loot & Lore specializes in occult items such as “enchanted” jewelry, books, candles, tarot supplies and anything else the modern witch could want. For a peek into the future, book a tarot, oracle, or astrology reading. Details: 611 Albion Street, 707-397-1899, lootandlore.love
The Study Club
Globe-trotting boutique owner Erin Keller has a keen eye for beautiful things, so you’re sure to find something gorgeous at The Study Club. The upscale corner shop offers an aspirational selection of contemporary women’s clothing in soft, neutral tones and luxe fabrics, as well as artisan housewares, jewelry and accessories. Details: 10470 Lansing Street, 707-937-1777, thestudyclubmendocino.com
Meyer Family Cellars
Matt Meyer, the son of legendary Silver Oak winery founder Justin Meyer, is the winemaker and owner behind Meyer Family Cellars. The winery’s Mendocino tasting room is an offshoot of the main winery in nearby Yorkville Highlands. In downtown Mendocino, you’ll find a sleek, modern space and wine garden, offering tastes of Meyer’s Mendocino County and Napa Valley wines, including Pinot Noir, Cabernet Sauvignon, Petite Sirah and a port-style dessert wine. Details: 45156 Main Street, 707-397-1406, meyerfamilycellars.com
Nahara Healing Arts
A visit to Mendocino should always include a little self care. After hiking around Mendocino Headlands State Park, beachcombing or just tooling around town, some spa love is definitely in order. Head to Nahara Healing Arts for organic spa treatments, massage, facials, body scrubs, wraps and all-around bliss. The spa also hosts weekday yoga and mat pilates classes in its onsite wellness studio. Details: 10481 Lansing Street, 707-357-6879, naharahealingarts.com
A few carefully considered architectural changes and bright and elegant finishes can make a home feel more expansive and sophisticated in an instance. This is the case with a 1950s Forestville vacation home that was recently renovated by Sonoma-based design firm Studio Plow so that it could be used as a permanent residence.
Studio Plow design principal Brit Epperson took inspiration from the sunlight filtering through the canopy of the surrounding redwoods to create a home that is light and airy. She vaulted the home’s low ceilings and added strategically placed skylights to create an expanded space with light filling the combined living and dining area in different spots throughout the day.
Epperson added built-in cabinets to the 1500-square-foot home for additional, unobtrusive storage options. By installing glass-paneled steel doors (by Pinky’s of LA), she connected the great room area with the deck, which has magnificent views of the redwoods.
The home’s look is enhanced by exquisite finishes — quartz and marble and a Christopher Boots brass and crystal chandelier — as well as decorative details, like a casually strewn floor-length linen tablecloth, naturally-dyed silk pillow cases in the bedroom, and a vintage chair in the great room. The result is a luxuriously casual dwelling with an “up in the trees” feeling that evokes a treehouse. Click through the above gallery for a peek inside.
Interiors and architecture by Studio Plow, studioplow.com
The travel website Only In Your State has named “the best, most lively main streets in Northern California” and two local towns made the list. Click through the above gallery to find out more.
