This renovated three-bedroom, three-bathroom home sitting on the 11th hole of The Links at Bodega Harbour is currently listed for $2,050,000. (Brian Roberts / Loud and Clear Commercial Media)
Homebuyers who can’t choose between golfing and jaw-dropping ocean views may find a luxurious solution in a Bodega Bay home currently on the market. The renovated three-bedroom, three-bathroom dwelling sits on the 11th hole of The Links at Bodega Harbour and features panoramic views of the Pacific. The asking price is $2,050,000.
The 1,821-square-f00t home has a spacious layout. Designer fixtures, white oak floors, and generous use of natural stone in the kitchen and bathrooms shine in the clean-lined 1980s dwelling.
The use of transparent elements — a glass stair rail,ghost chairs, and glass and brass light fixtures — create an added airiness. In contrast, some wood cladding, a raw-wood wall accent and select wood furnishings warm the space.
Lounging area in great room. (Brian Roberts / Loud and Clear Commercial Media)Stairway. (Brian Roberts / Loud and Clear Commercial Media)Bedroom. (Brian Roberts / Loud and Clear Commercial Media)
The great room layout offers a gathering space for cooking, dining and lounging. Each bedroom has access to an exterior patio.
Other amenities include a two-car garage, an EV charger, smart system-controlled lighting, music and doors, and two electric fireplaces for battling the moody marine layer. The South Bodega Harbour Community is a short walk away and includes a clubhouse, pool, sauna, gym and golfing.
A renovated 1960s home on 2.58 oak-dotted acres on Sonoma Mountain is currently listed for sale. The four-bedroom, four-and-a-half-bathroom dwelling is currently seeking $2,995,000.
The 2,666-square-foot, ranch-style home is a stunning example of how a vintage home can be seamlessly updated to achieve a contemporary style. Stone countertops, premium appliances and designer light fixtures enliven the home’s clean modern lines. The look is playfully punctuated with some blues and greens in the cabinets and tiles.
Stained-wood panels on the low-pitched ceiling give a nod to styles of the past, but white walls and an open floor plan offer the airiness for present-day tastes. A sitting room with updated furnishings retains its all-around wood paneling and unmistakable vintage style.
Living room with fireplace. (Bart Edson)Great room. (Bart Edson)Balcony. (Bart Edson)
The wood-forward design frames exquisite outdoor views of surrounding oaks as well as Sonoma Valley and San Pablo Bay. A modern deck offers further immersion into the setting.
For more information on this listing at 18492 White Oak Drive in Sonoma, contact listing agent Alex Yankee, 707-225-5880, Sotheby’s International Realty, alexyankeerealtor.com
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a six-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)
Cold weather cues cravings for comforting soups. Plain and simple, and always better the next day, soup is less about the ingredients and more about how a steaming bowl makes you feel. It’s time to warm up with some of our favorite local soups.
Spicy Tan Tan Ramen — Ramen Gaijin
Homemade Sapporo-style noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a creamy six-minute egg is about as authentic as it gets. 6948 Sebastopol Ave., Sebastopol, 707-827-3609, ramengaijin.com
Roasted Red Pepper and Tomato Soup — Lunch Box
Rich and creamy tomato soup made with organic Bianco DiNapoli tomatoes, roasted red pepper and garlic is perfect for dipping a kimchi grilled cheese sandwich. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Tomato soup and a grilled kimchi and cheese sandwich from Lunch Box in Sebastopol. (Heather Irwin / Sonoma Magazine)Miso Soup with tofu, wild mushrooms and seaweed from Jake Rand, chef/owner of Sushi Kosho in Sebastopol’s Barlow district. (John Burgess / The Press Democrat)
Miso Soup — Sushi Kosho
Real-deal miso made from scratch makes all the difference. 6750 McKinley St., Sebastopol, 707-827-6373, koshosushi.com
Clam Chowder — Spud Point Crab Company
This is where you’ll find die-hard Dungeness fans lined up for hours to get a crab sandwich and Spud Point’s legendary chowder. It’s creamy without turning pasty or heavy and the garlic is no joke. The standard to which all others are measured. 1910 Westshore Road, Bodega Bay, 707-875-9472, spudpointcrabco.com
Carol Anello’s clam chowder at Spud Point Crab Company in Bodega Bay. (John Burgess / The Press Democrat)Cheesy Milk Hot Pot at Boiling Bowl in Santa Rosa. (Heather Irwin / The Press Democrat)
Cheesy Milk and Beef Hot Pots – Boiling Bowl
In Sonoma County, hot pots are hard to find, with only a handful in the region. Our favorite is Boiling Bowl’s, featuring a thin soy milk broth with mushrooms, tofu, fish tofu, eggs, seafood, lotus root, fish fillets and shredded cheese. The beef version has a heartier broth, with thinly sliced beef, corn, tomatoes, mussels, mini sausages and other goodies. Each hot pot can easily feed two people. 500 Mission Blvd., Suite E, Santa Rosa, 707-538-8698, boilingbowlca.com
Lobster Soup — Chad’s Soup Shack
This farmers market pop-up features a selection of weekly soups, so you never know what will be available, but if the Lobstaah Chowdaah is on the menu, snap it up. Check the Facebook page for locations and updated menus. 707-583-9413, chadssoupshack.com
Big Chicken Soup (aka matzoh ball soup) at Grossman’s Deli in Santa Rosa. (Loren Hansen)
The Big Piece of Chicken — Grossman’s Noshery & Bar
A giant matzoh ball, ramen noodles, kreplach and pulled chicken will fix whatever ails you. Bubbie promises. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Posole — La Rosa Tequileria
If nothing else, you’ll ward off vampires and anyone wanting to sneak a smooch with this garlicky soup of tender pork shoulder, hominy and chiles. It comes with lime, red onion, cilantro and jalapeño, and you can make it as mild or spicy as you like. 500 Fourth St., Santa Rosa, 707-523-3663, larosasantarosa.com
Pork Posole at La Rosa Tequileria & Grille in Santa Rosa, on Tuesday, Aug. 11, 2015. (Beth Schlanker / The Press Democrat)Miso butter ramen at Miso Good Ramen in Santa Rosa. (Heather Irwin / The Press Democrat)
Miso Butter Soup — Miso Good Ramen
Though we’re pork lovers through and through, the veggie-centric ramen is over-the-top delicious. It’s made with fermented soybean broth and piled with okra, corn, sprouts, mushrooms and garlic seaweed, with a pat of butter (contains pork broth). 507 Fourth St., Santa Rosa, 707-545-7545
Curry Soup — Ippinn Udon
We can’t get enough of this creamy, mild curry soup with tofu. A perfect winter warmer. 1880 Mendocino Ave., Suite D, Santa Rosa, 707-521-9911, ippinnllc.com
Curry udon with fish cake, potato croquette, pumpkin at Ippinn Udon and Tempura in Santa Rosa. (Heather Irwin / The Press Democrat)
Pho Ga — Goji Kitchen
Chicken noodle soup with a Vietnamese twist is sure to cure anything. 1965 Mendocino Ave., Santa Rosa, 707-523-3888, gojikitchen.com
Ramen with Karaage — Raku Ramen and Rolls
Ramen with nuggets of fried chicken. 2424 Midway Drive, Santa Rosa, 707-623-9668, rakuramenandrolls.com
Ramen with Karaage at Raku Ramen and Rolls in Santa Rosa. (Heather Irwin / The Press Democrat)Mulligatawny is a British Colonial era invention filled with lentils, chicken and coconut milk. (Dzevoniia / Getty Images)
Mulligatawny – Everest
An Anglo-Indian dish from the British colonial era that blends the Tamil tradition of “pepper water” with a milder, creamier curry soup filled with chicken, lentils and coconut milk. 572 E. Cotati Ave., Cotati, 707-795-7680, everestcotati.com
This East-meets-West soup features soba noodles, snow crab, cilantro and coriander in an aromatic white truffle oil broth. 1202 W. Steele Lane, Santa Rosa, 707-528-3747, kettlesbistro.com
Clam chowder at The Shuckery in Petaluma. (The Shuckery)Kimchi Jjigae, bottom, spicy housemade kimchi soup with pork and organic tofu, and a side of kimchi from Soban Korean in Petaluma. (John Burgess / The Press Democrat)
Kimchi Jjigae — Soban
Spicy, savory Korean soups and stews are a favorite at this spot in a strip mall. Dive into the fiery kimchi soup with pork and tofu to power you through the day. 255 N. McDowell Blvd., Petaluma, 707-769-3112, sobanpetaluma.com
Gyoza Ramen — The Taste of Tea
Three pork gyoza with a black garlic shoyu pork broth, garlic chips, double egg and green onion. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Homemade Bacon Spicy Vodka Bloody Mary with Tomatos, Olive and Celery. (Brent Hofacker / Shutterstock)
Quite possibly the most popular “hair of the dog” drink, the bloody mary is an American icon. While its origins are debated (various bartenders claim to have invented it in early 20th century New York City), as is its name (Queen Mary or actress Mary Pickford?), there’s no doubt that this spicy libation is a go-to when one needs a “healthy” booze-laden start to the day after a long night out.
So what’s in a classic bloody mary? Vodka, tomato juice and a combination of other spices, many of which remain secrets to the bartenders who create them. After a lot of hard research, we present to you the best bloody marys in Sonoma County. From the town of Sonoma to the coast, discover where to find our favorite hangover cure.
Sonoma Grille, Sonoma
Back when bartender Steve Ney joined Sonoma Grille, he brought his famous bloody mary recipe with him from his prior employer, as well as his “secret ingredients.” A supply of spices and mysterious sauces goes into the housemade mix, which is coupled with Hanson habanero vodka and topped with chilled jumbo tiger shrimp. Cult followers call the bloody mary “superb” and “possibly the best bloody mary I’ve ever had.” 165 W. Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com
Washoe House, Petaluma
The iconic roadhouse in Petaluma is famous for more than just the prime rib, fried foods,and business cards and dollar bills stuck on the ceiling. They’re also known to be a great spot to suck down a bloody mary. Opt for the top shelf and enjoy a bloody mary topped with an assortment of garnishes like shrimp, bacon, pepperoncinis, olives and pickled green beans — all the necessities for a hangover cure. Pair with fried calamari and you’ll be doing just fine. 2840 Roblar Road, Petaluma, 707-795-4544, thewashoehouse1859.com
The Shuckery, Petaluma
Leave it to The Oyster Girls at Petaluma’s The Shuckery to concoct a seaworthy hangover cure: mini bloody mary oyster shooters. A fresh oyster is suspended over a short glass of a classic bloody mary. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com
A bloody mary at Ausiello’s 5th Street Grill in Santa Rosa. (Sonoma County Tourism)
Ausiello’s 5th Street Grill, Santa Rosa
Settle in for Sunday football with a burger and a spicy bloody mary at one of Santa Rosa’s favorite pubs, Ausiello’s 5th Street Grill. “Best bloody marys in town,” said one fan, who joins many pub-goers to enjoy Ausiello’s take on the cocktail. Served in a mason jar, it’s made with Tito’s Vodka and house bloody mary mix, and topped with a huge slice of bacon and pickled veggies. 609 Fifth St., Santa Rosa, 707-579-9408, ausiellos5thstreetgrill.com
Grossman’s Noshery & Bar, Santa Rosa
The New York-style deli, restaurant and bar in Santa Rosa’s Railroad Square puts a Jewish spin on the classic cocktail. Its “Bloody Maury” is made with house bloody mary mix and a choice of vodka, gin or tequila, with an everything spice rim and garnish of house pickles. Plus, Grossman’s serves unique, housemade infused vodkas, such as horseradish, dill pickle and Sichuan peppercorn. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
The Bloody Maury garnished with dill pickle, lime, olive, pickled cauliflower and onion, and a rim of Everything Bagel Seasoning at Grossman’s Noshery and Bar in Santa Rosa, on Thursday, March 17, 2022. (Beth Schlanker / The Press Democrat)A bloody mary from Healdsburg Bar & Grill in Healdsburg. (Mark Aronoff / The Press Democrat, file)
Healdsburg Bar & Grill, Healdsburg
A casual get-together spot for families and friends, the Healdsburg Bar & Grill (known locally as HBG) is also a gathering spot for bloody mary enthusiasts. “Delish,” is how one fan describes the HBG Bloody Mary, which is made with the classic vodka, tomato juice, Worcestershire and hot sauce and finished with a salted rim. 245 Healdsburg Ave., Healdsburg, 707-433-3333, healdsburgbarandgrill.com
Acorn Cafe, Healdsburg
As Healdsburg’s preeminent brunch destination, Acorn Cafe serves a delicious bloody mary. The Acorn Bloody Mary is made with house mix and Manzanilla Sherry and garnished with fresh and pickled veggies. Order alongside the avocado toast or breakfast sandwich for the ultimate hangover helper. 124 Matheson St., Healdsburg, 707-955-7001, acornhealdsburg.com
Fern Bar, Sebastopol
The cocktail wizards at Fern Bar serve up a killer bloody mary for those who like a healthy dose of spice in their drink. The bloody mary is made with vodka, tomato, gochujang, Sriracha, sambal (spicy chili paste), katsuobushi (smoked and fermented skipjack tuna flakes) and “Fres-Yes” hot sauce from Sonoma County-based Hot Drops. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
The bloody mary at Fern Bar in Sebastopol uses Hot Drops fermented pepper hot sauce along with kimchi juice, gochujang, and sambal oelek to add layers of spice for well-rounded heat. (Gary Ottonello)Bloody mary at Rocker’s Roadhouse (formerly Rocker Oysterfeller’s) in Valley Ford. (Rocker Oysterfeller’s)
Rocker’s Roadhouse, Valley Ford
Oysters and bloody marys go hand in hand at Rocker’s Roadhouse in the hamlet of Valley Ford. Served in a mason jar, the bloody mary is made with house mix and vodka-infused soju and topped off with pickled vegetables. Rocker’s also offers a Tomales Bay oyster shooter: a house bloody mary paired with a chilled Miyagi oyster on the half shell. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse
Rocker Oysterfeller’s at the Wharf, Bodega Bay
Rocker’s seaside sister, Rocker Oysterfeller’s at the Wharf, has its own take on the classic cocktail. Also served in a mason jar with a spiced-salted rim, the “bayside bloody mary” includes vodka, house mix and pickled vegetable garnish. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com/rockersatthewharf
Along with a bottle of Hanson of Sonoma Vodka, the DIY Bloody Mary Cocktail Kit comes with Sonoma Gourmet Organic Bloody Mary Mix. (Hanson of Sonoma)
Hanson of Sonoma
Too hungover to get dressed or rather enjoy a bloody mary in the comfort of your home? The family-owned organic vodka distillery Hanson of Sonoma sells a $55 bloody mary cocktail kit that can be picked up at its Sonoma location or shipped right to your door. The kit comes with a recipe card, lemon juice, a bottle of bloody mary mix from Sonoma Gourmet, and your choice of Hanson’s original, habanero, Meyer lemon or cucumber vodka. Order online. 22985 Burndale Road, Sonoma, hansonofsonoma.com
Honorable Mentions
Wine and cocktails at HopMonk Tavern in Sebastopol. (Sonoma County Tourism)
Pistachio Tiramisu with pistachio mascarpone, lady finger and coffee from Brigitte Bistro Sunday, July 6, 2025, in Petaluma. (John Burgess / The Press Democrat)
As January arrives and another year begins, it’s time to peer into the culinary crystal ball and see what’s taking shape on menus across Sonoma County. Cutting-edge gastronomy has had its moments here, but this is largely a region devoted to real food, honest storytelling and once-in-a-lifetime experiences. Those values now sit at the center of the food trends shaping 2026.
Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we’re looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there’s a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We’re craving consistency and care, not gimmicks — and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.
The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus.
A handful of flavors are rising above the noise in 2026 — black currant and tiramisu leading the charge — while “swicy” (sweet-spicy) is giving way to “swavory,” the sweet-savory middle ground.
I’m no soothsayer, but if 2026 delivers a return to basics, I’ll happily put that order in now.
Cheesy Milk Hot Pot at Boiling Bowl in Santa Rosa. (Heather Irwin / The Press Democrat)Beef Combination Pho soup with steak, flank, brisket trip and meatball from VN Flavor restaurant Wednesday, Aug. 3, 2025, in Rohnert Park. (John Burgess / The Press Democrat)
Sizzle and steam: Asian hot pots, ramen, pho and donburi
Bubbling broths are having a moment, fueled by diners craving meals that feel interactive, warming and just theatrical enough. According to Yelp, searches for hot pot jumped sharply in 2025, a signal that momentum is carrying into 2026. Sonoma County may have arrived late to the shabu-shabu and hot pot party, but these formats are now showing up regularly.
Where to find: Boiling Bowl, 500 Mission Blvd., Suite E, Santa Rosa, 707-538-8698, boilingbowlca.com; Fantasy Restaurant, 1520 E. Washington St., Petaluma, 707-658-1866
Pho and ramen remain steady anchors — cozy, customizable and broth-forward — but donburi rice bowls have quietly carved out a foothold, joining the rotation of glasses-steaming, face-warming dishes.
Where to find:Sizzling House, 2280 Mendocino Ave., Suite B-3-B, Santa Rosa, 707-757-8804, sizzlinghouseusa.com; VN Flavor Vietnamese Cuisine & Boba Tea, 90 Raley’s Towne Center, Rohnert Park, 707-843-7585, bit.ly/4laGOfq
Poutlet Roti, heritage chicken with spring vegetables, wild mushrooms, whipped garlic, and vin jaune jus from Poppy restaurant Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)
Rooted in tradition: Flavors from near and far
Grandma-style cooking — sometimes dubbed “nonnastalgia” — is pushing aside overwrought gastronomic flourishes in favor of something more comforting. Familiar ingredients, straightforward recipes and a made-with-care sensibility are back in favor. Think roasted chicken, unfussy burgers, matzoh ball soup, family-style platters and Sunday-supper energy.
Where to find:Poppy, 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com; Grossman’s Noshery & Bar, 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com; Songbird Parlour, 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Grandma-style food crosses every border, and local cooks are increasingly proud to share the dishes they grew up eating at the family table. When chefs explain what a dish is — and why it matters — the meal becomes a story rooted in personal history, family and place.
Where to find:Bazaar Sonoma, 6536 Front St., Forestville, 707-278-8080, bazaar-sonoma.com; Persian pop-up at Viva Mexicana, 841 Gravenstein Highway S., Sebastopol, 707-823-5555, vivamexicana.com; Syrian breakfast at Quail & Condor, 44 Mill St., Unit J, Healdsburg, 707-473-8254, quailandcondor.com
Iranian-born Sima Mohamadian threw together a Lubia Polo, a crispy saffron rice dish with ground beef and green beans, for the Persian menu Mondays and Tuesdays at her restaurant Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
It’s about me: Personalization and the solo diner
Gluten-free, plant-based, high-protein, low-salt, no-onion and low-carb requests are no longer considered high-maintenance at many fast-casual restaurants, where customization of bowls, wraps and salads is built into the model. Online ordering and in-store touch screens make it easier to tailor a meal without slowing the line.
At the same time, restaurateurs are seeing a shift toward smaller portions, more shareable plates and frequent requests for to-go boxes as GLP-1 medications reshape dining habits. Industry trackers, including Technomic and Restaurant Business, report rising demand for high-protein, high-fiber dishes and portion sizes better aligned with shrinking appetites — and wallets.
Where to find:Sweetgreen, 2365 Sonoma Ave., Santa Rosa, 707-360-6862, sweetgreen.com
The view into the bar from the main dining room at Underwood Bar and Bistro Friday, March 21, 2025, in Graton. (John Burgess / The Press Democrat)
Solo dining is also having a moment, appealing to diners who value a quieter, more focused experience. As restaurant prices climb, eating alone can make higher-end dining feel more accessible and offer a chance to savor a meal without small talk. Look for full-service bar seating or a tucked-away spot with a view of the room for endless entertainment. “Table for one” now reads less as loneliness and more as relief.
Where to find:Willi’s Wine Bar, 1415 Town and Country Drive, Santa Rosa, 707-526-3096, williswinebar.net; Underwood Bar and Bistro, 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
Owners 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)Clockwise from top left, pressed rice Oshizushi with pickled shiso, unagi, tuna, pickled shiso and miso cured salmon from Taste of Tea in Healdsburg. (John Burgess/The Press Democrat)
A steeped buzz: Tea is the new coffee
Mate, matcha, hojicha (charcoal-roasted green tea), black tea and chai are globally rooted teas from South America, Japan, China and India, offering a gentler caffeine lift than coffee. Each comes with its own rituals — whether you streamline them or lean fully into the experience is up to you.
Where to find: Two Trees Tea House, 3597 Bohemian Highway, Occidental, twotreesteahouse.com; The Taste of Tea, 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com; Teaspoon, 441 N. McDowell Blvd., Suite 20, Petaluma and 2060 Santa Rosa Ave., Suite B1, Santa Rosa, 707-892-0554, teaspoonlife.com
Quick hits
“Swavory” is the new “swicy”: Sweet-and-savory mashups — miso caramel, Mexican mole, tahini-infused ice cream — are overtaking last year’s sweet-spicy hot-honey obsession.
Black currant: McCormick for Chefs’ flavor of the year is prized for its sweet-tart profile. Long popular in Europe, the blueberry-like fruit is also valued for its antioxidants, with its leaves and seed oil traditionally linked to immunity and reduced inflammation.
Pistachio Tiramisu with pistachio mascarpone, lady finger and coffee from Brigitte Bistro Sunday, July 6, 2025, in Petaluma. (John Burgess / The Press Democrat)The Espresso Martini Sabe Soju with “Tiramisu” syrup, espresso and pizzelle from Stella restaurant Tuesday, Sept. 10, 2025, in Kenwood. (John Burgess / The Press Democrat)
Tiramisu: Food Network is calling tiramisu the dessert of 2026, as the espresso-forward classic breaks out beyond the after-dinner menu. Yelp reports sharp growth in searches and menu mentions, with cocoa, mascarpone and coffee-soaked ladyfingers inspiring cocktails, coffee drinks and riffs involving banana, pumpkin and even peanut butter and jelly.
Also on the rise: Black sesame matcha, Swedish candy, Mexican conchas and sourdough pizza.
Dubai chocolate with green kataifi and pistachio paste. (MurzikNata / Getty Images)
Sorry, Dubai chocolate, you’re so 2025. As we head into the new year, here are a few recent food trends ready for the big menu in the sky. Most began with genuine appeal: a craveable flavor, something unexpected, a dish that captured the culinary zeitgeist. Then the novelty wore off and most of us quietly moved on.
Every bacon boom and cake-pop craze has its day. These trends have simply reached the end of theirs.
Pickle-flavored everything
Enough already. We don’t need pickled lemonade, Warheads sour pickles, pickle gum or pickle-flavored potato chips. (Never mind — pickle-flavored chips are still good.) But the pickle craze is following the same trajectory as the early-2000s bacon boom: fun at first, then irritating, then exhausting. At some point, you stop celebrating a good thing and start ruining it by forcing it into places it doesn’t belong (bacon soda, we’re looking at you).
Chicken and waffles
We all loved this soul food staple, but it may be time to head back to the coop. Too many gummy waffles and greasy, overcooked chicken have drained the enthusiasm, leaving me asking the same question every time: Why did I order this again?
Chick N’ Waffles with buttermilk fried chicken, cornmeal waffles, maple syrup and mascarpone butter from the now-closed Chicken Pharm restaurant in Petaluma. (John Burgess / The Press Democrat)Bert Smith, owner of Bert’s Desserts in Petaluma, jumped on the Dubai chocolate bandwagon for Mother’s Day, making her own candy bar sized Dubai chocolate bars mixing kataifi and pistachio cream for the crunchy filling in the chocolate molds Friday, May 8, 2025 in Petaluma. (John Burgess / The Press Democrat)
Dubai chocolate
TikTok made me do it. After watching influencer after influencer crack open that pistachio-cream, tahini and kataifi-filled bar — crunchy, oozy and undeniably luxe — resistance felt futile. For months, it was impossible to find locally, which only heightened the frenzy. Last summer, I finally got my first taste. It was heaven in a foil wrapper. By the fifth bar, the spell was already thinning. And by the time it reappeared as a strawberry-and-chocolate sundae on the fair food circuit, the love affair was officially over.
Truffle oil
Leave your poor French fries alone. Dunk them in ketchup or mayonnaise if you must, but no more truffle oil. When the scent hits the table before the server, something isn’t right (fish often suffers the same fate). Mostly made from cheap oils and synthetic flavoring, truffle oil has little to do with real truffles and is best left to chain brewpubs and carnival food trucks. And while we’re on the subject, there’s no need to shave the real thing half an inch thick onto my pasta, either — it’s usually stale by the time it arrives.
Black pasta with cuttlefish ink and red caviar, served with breadcrumbs fried in olive oil. (UliU / Getty Images)
“Caviar”
Another faux luxury that’s gotten out of hand. When you see caviar piled generously onto a plate for less than $60 an ounce, you’re almost certainly eating fish roe, not true caviar. It’s a small distinction, but an important one: painstakingly salt-cured sturgeon roe is caviar; salmon, trout or flying fish roe are simply fish eggs. Both have their place, but they’re not interchangeable. Real caviar is buttery, with tiny, Champagne-like pops and a whisper of salt air. Roe is for sushi — or bait.
Food gimmicks
Salt & Straw’s viral Tacolate — a Taco Bell collaboration pairing cinnamon ancho chile ice cream with a chocolate-coated waffle-cone taco shell and mango jalapeño sauce — was more Franken-creation than revelation. Sonic Drive-In’s Unicorn Dream slush, a cotton-candy concoction crowned with shimmering sugar crystals, whipped cream and popping boba, pushed things firmly into the absurd. Heading into 2026, the appetite for social-media-hyped foods appears to be cooling, with diners gravitating instead toward recognizable ingredients and flavors that don’t require an explainer.
Instagrammable restaurant backgrounds are super cute, but on their way out. (Teamjackson / Getty Images)
Instagram interiors
Fake greenery walls, oversized cupcakes, indoor swings and neon signs shouting “Mimosa Time” or “You Glow, Girl!” peaked in 2025. In 2026, the mood is shifting toward calmer, more thoughtful spaces that feel lived-in and welcoming, with cozy sofas, conversation corners and vintage jazz drifting through the room.
What are you so done with, and what would you like me, The Press Democrat Dining Editor, to do more of in 2026? Chef one-on-ones? Fast food? Current trends? Tell me at heather.irwin@pressdemocrat.com
Coffee and pastry from Flying Goat Coffee. (Jenna Fisher)
Stumped on what to do when it gets damp and gray outside? Here are our 10 suggestions on how to make even a rainy day in Sonoma County a little brighter.
A cozy cafe escape
Order a cozy cup of joe and lounge at your local coffee shop. We recommend the Aztec Mocha with double espresso, Valrhona chocolate, chiles, spices, vanilla, organic cane sugar, rose water and steamed milk from Flying Goat Coffee in Healdsburg (300 Center St. and 419 Center St.). Or the seasonal pumpkin spice chai from Avid Coffee (formerly Acre Coffee) with locations in Santa Rosa (2365 Midway Drive) and Petaluma (21 Fourth St.).
Flying Goat Coffee in Healdsburg isn’t for the grab-and-go types; it’s for coffee lovers looking for a relaxed morning. (John Burgess / The Press Democrat, file)Morning light bathes clothbound books at Treehorn Books in downtown Santa Rosa, Tuesday, Oct. 31, 2023. (Kent Porter / The Press Democrat)
Get lost in a good book
Sonoma County has some incredible independent bookstores for your book-browsing adventures, including Levin & Company in downtown Healdsburg (306 Center St.) and Treehorn Books in downtown Santa Rosa (625 Fourth St.). Or stop by your local Sonoma County Library branch. Sonoma County Library cardholders can access e-books, audiobooks, thousands of magazines and movies from the comfort of their couch through the library’s online resources.
Retail therapy
Go cozy sweater shopping at one of Sonoma County’s boutiques. Boho chic Ooh La Luxe with shops in Santa Rosa and Petaluma, Robindira Unsworth in Petaluma (115 Petaluma Blvd. N.) and The Loop in Sonoma (461 First St. W.) make stylish layering easy. For more local retail therapy, check here.
Twin sisters Michelle, left, and Cristina Wilson own Ooh La Luxe, a women’s clothing store with two locations in Sonoma County. Photographed in their downtown Petaluma store on Tuesday, Nov. 23, 2021. (John Burgess / The Press Democrat)Fred H. helps his daughter Vivian, 5, learn to skate during the Parent and Puppy session at Snoopy’s Home Ice at the Redwood Empire Ice Area in Santa Rosa on Tuesday, Dec. 20, 2022. (Beth Schlanker / The Press Democrat)
Strap on your skates
Go ice skating at Snoopy’s Home Ice, the Redwood Empire Ice Arena in Santa Rosa. Then have a cozy drink at the Warm Puppy Cafe. Regular public skating sessions are available middays, evenings and weekends, along with “Parent and Puppy Practice” sessions and “Toddlers On Ice.” 1667 W. Steele Lane, Santa Rosa, 707-546-7147, snoopyshomeice.com
For a limited time, the city of Petaluma opens its Luma Ice skating rink at the Petaluma Fairgrounds. Now in its second year, Luma Ice is offering tractor rides and a holiday jump zone in partnership with Mickelson Christmas Trees (located nearby). Open Dec. 10, 2025, through Jan. 6, 2026. 175 Fairgrounds Drive, Petaluma, 707-778-4380, lumaice.com
Soup’s on
Order a warm bowl of delicious soup at one of Sonoma County’s restaurants. Favorites include the matzah ball soup with barbecue chicken thigh and ramen broth from Bird & The Bottle in Santa Rosa, and the Spicy Tan-Tanmen ramen with Sapporo noodle, pork belly chashu, spicy ground pork, six-minute egg, charred cabbage, woodear mushrooms, mustard frills and scallions from Ramen Gaijin in Sebastopol. Find more top soups here.
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a six-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat, file)During the True West Film Center grand opening, patrons wait for a short film to premier in the main theater, Saturday, Oct. 25, 2025, in Healdsburg. (Kent Porter / The Press Democrat)
Indie darlings
Catch a film at Rialto Cinemas in Sebastopol (6868 McKinley St.), Sebastiani Theatre in Sonoma (476 First St. E.) or the new True West Film Center in Healdsburg (371 Healdsburg Ave.). In addition to traditional movie concessions like popcorn and fountain drinks, True West offers moviegoers a curated list of local wines and select menu items from neighboring partner restaurants, such as Acorn Cafe, El Milagro, Lo & Behold and Troubadour.
Warm up with hot yoga
Take a hot yoga class at Energize Hot Yoga in Santa Rosa (522 Wilson St.), Sonoma Like It Hot in the town of Sonoma (721 West Napa St.), Yoga Hell in Petaluma (1484 Petaluma Blvd. N.), or one of the many other local yoga studios that offer Bikram yoga and other hot classes.
Energize Hot Yoga owner Rebecca Pennington leads a hot yoga class at her studio in Santa Rosa. (John Burgess / The Press Democrat, file)Russian River Brewing Company taproom in Windsor. (Wildly Simple / Sonoma County Tourism)
Cold brews, warm pubs
For a cool IPA and a warm environment, head over to one of the many breweries in Sonoma County. All of the Lagunitas staples are available on tap at the Petaluma brewpub, as well as harder to find styles. Flagship classics include Little Sumpin’, Lagunitas Pils, Hazy IPA and Brown Shugga. While you’re waiting for the annual release of Russian River Brewing Company’s Pliny the Younger, imbibe in the Elder IPA that remains on tap year-round at the Windsor and Santa Rosa brewpubs.
The meditation garden at Osmosis Day Spa in Freestone. (Christopher Chung / The Press Democrat, file)
Listen to classical music at Weill Hall or Schroeder Hall at Sonoma State University’s Green Music Center in Rohnert Park. The state-of-the-art concert halls serve as a home for Sonoma Bach and the Santa Rosa Symphony. The Sonoma County Philharmonic, an all-volunteer orchestra, presents free and low-cost concerts throughout Sonoma County.
Jenna Fischer and Maci Martell contributed to this article.
Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
There’s a good chance you’ve seen bottles of the California appellation Marietta Cellars Old Vine Red at local markets for well under 20 bucks. But there’s a more artisanal side to this 47-year-old Geyserville-based winery, showcased at Marietta’s first-ever tasting room in downtown Healdsburg.
The story
Marietta Cellars got its start in 1978, when Chris Bilbro founded the Dry Creek Valley winery and named it for his favorite aunt. Initially buying fruit from local growers, he built a reputation for making solid, affordable wines with integrity — including Marietta’s famous $19 red. Bilbro’s sons, Scot, Jake and Sam, grew up in the family business, so it was no surprise that all three found careers in the wine world. In 2012, Scot and Jake bought Marietta Cellars from their dad, and Sam founded Idlewild Wines. Now, as Marietta’s sole owner and winemaker, Scot Bilbro is adding exciting new dimensions to the business.
Farming 200 acres of vineyards in Sonoma and Mendocino counties, the winery makes about 35,000 cases per year, with small-lot wines reserved for the tasting room. Wines feature an intriguing array of varieties, including Zinfandel, Riesling and Trousseau.
Lisa Steinkamp and Scot Bilbro at their Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
The vibe
Scot Bilbro and his wife, Lisa Steinkamp, opened the tasting room in late October just off the Healdsburg Plaza. The site was formerly a police station — the old holding cell is now Marietta’s bathroom — and, more recently, the tasting room for Roadhouse Winery.
Steinkamp is an architectural designer and it shows in the bright, contemporary space. (One of her sketches hangs on the wall and her lovely watercolor paintings appear on Marietta’s wine labels.) All of the design choices are thoughtful and intentional, from the French marble hutch behind the bar to the wooden branch sculpture that hangs from the ceiling. Even the spittoons are custom-made by a local ceramicist — a former Buddhist monk.
Lisa Steinkamp inside the Marietta Cellars tasting room she designed in Healdsburg. (Bryan Meltz)Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
Seating includes a velvet banquette with marble-topped tables and a couple of bar seats. There’s also a sweet patio out front, with tables set under some leafy trees. The winery doesn’t currently offer food, but you can order from Acorn Café and have it brought over (Marietta shares a back door with the restaurant). Wines are available by the flight, glass and bottle, so visitors are welcome to stick around and relax. If you’re a dog person, as I am, you’ll enjoy meeting the couple’s bouncy pup, Harry.
On the palate
Although Marietta has some higher-production wines in distribution across the country, you won’t find them here. This is a chance to taste Bilbro’s small-lot wines, which he describes as both personal and emotional.
Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
The tasting room offers two different flights for $35 each. The Place sampling features single-estate wines made in a more traditional style. The Presence tasting highlights Marietta’s “Etta” series of playful, esoteric wines. All selections are made with neutral oak, which highlights the purity of the fruit and adds texture.
The Etta 2023 Gris ($42) immediately hooked me with its pale, coppery color. A blend of Grenache and Trousseau, the wine has peachy hints and a nice balance of acidity and body. I loved the Nadi 2022 Wirz Vineyard Dry Riesling from Cienega Valley ($38) for its golden color, stone-fruit aroma and racy energy. The 2022 Gibson Block Red from McDowell Valley ($58) is made from Syrah vines planted in 1918, along with Grenache, Petite Sirah and Alicante. Its deep color, structure and dark fruit flavors call out for a pan-seared steak.
Beyond the bottle
To keep the laid-back, artsy vibe going, catch a movie at the new True West Film Center. The three-screen theater showcases “art house” flicks and new releases, offering big, comfy seats and — in true Healdsburg fashion — a sommelier-designed selection of wines from the Alexander, Dry Creek and Russian River valleys. Moviegoers can also preorder food from Acorn Café, El Milagro, Journeyman Meat Co., Lo & Behold and Troubadour.
Marietta Cellars is open 11 a.m. to 5 p.m. daily. 250 Center St., Healdsburg. 707-433-2747, mariettacellars.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.
Whale Watch volunteer Larry Tiller, of Healdsburg, watches the horizon for spouts from Bodega Head on Sunday, Jan. 6, 2013. (Christopher Chung / The Press Democrat, file)
Twice each year, thousands of gray whales pass along the California coast as they swim south to breeding lagoons on the west coast of Baja California during winter months, then back to their summer feeding grounds in the Arctic’s Bering Sea in spring. The round trip for these sea giants is roughly 12,000 miles and is considered one of the longest among mammals.
In 2016, NOAA estimated the eastern North Pacific gray whale population to be nearly 27,000, one of the highest recorded estimates since 1967. However, the population has been steadily decreasing in recent years — the estimate for 2024-25 was between 11,700 to 14,450 whales, according to NOAA. The agency suggests “recent and continued environmental changes in the Arctic and sub-Arctic feeding grounds could be impacting population resilience.”
As NOAA continues to monitor the Pacific whale population, Sonoma County residents can do their part, too. Docents from the Stewards of the Coast and Redwoods’ Whale Watch Program recently started a Facebook group, Sonoma Coast Whale Watch, to share educational information about whales and for the public to post current sightings. The Facebook page is dedicated to Larry Tiller, a volunteer docent for over 20 years who died in July 2025.
Late Whale Watch volunteer Larry Tiller, of Healdsburg, watches the horizon for spouts from Bodega Head on Sunday, Jan. 6, 2013. (Christopher Chung / The Press Democrat)
If you’d like to witness the whales’ inspiring journey, the peak months for whale watching are January through May. If the weather is good, whales can be seen within a few hundred yards of coastal headlands. During spring migration, even little whales are a big deal, as the recently born calves cavort with their mothers on their way back to colder waters.
Here are our favorite spots for prime whale viewing along the Sonoma Coast.
PLEASE NOTE: Always read and obey warning signs along the coast. Ocean conditions can change quickly, and the absence of a particular sign does not mean there is no threat of hazardous conditions. Always keep a safe distance to the ocean and be careful when looking through binoculars and taking photos while near steep bluffs.
Gualala Point Regional Park
Bordering the Gualala River and Mendocino County, this oceanfront park marks the northernmost point on the Sonoma Coast. During whale migration season, many visitors will head to Whale Watch Point, which offers excellent views of the ocean, weather permitting. Parking is $8; free for regional park members. 42401 Highway 1, Gualala, parks.sonomacounty.ca.gov
Whale watching at Gualala Point Regional Park on the Sonoma Coast. (Sonoma County Tourism)The Sea Ranch Coastal Access Trails on the Sonoma Coast offer a chance to see migrating whales. (Sonoma County Tourism)
Sea Ranch Coastal Access Trails
Just south of Gualala, The Sea Ranch extends for 10 miles along the Sonoma Coast. The headlands here offer views of the sea, the rugged coastline, and — if you’re lucky — migrating whales. The Sea Ranch is a private community but six public access trails, managed by Sonoma County Regional Parks, give visitors a chance to experience this area and catch a glimpse of its wildlife. Parking is free. The Sea Ranch, off Highway 1 south of Gualala, parks.sonomacounty.ca.gov
Stillwater Cove Regional Park in Jenner offers views of the Pacific and a vista point for whale watching. (Sonoma County Tourism)
Stillwater Cove Regional Park
About 15 miles south of the Sea Ranch, Stillwater Cove features hiking trails through redwood forests and along ocean bluffs. Just north of the cove, the Stillwater Bluff Trail curves above the rocky coastline and offers views of the Pacific and a vista point for whale watching. Parking is $8; free for regional park members. 22455 Highway 1, Jenner, parks.sonomacounty.ca.gov
Bodega Head
One of the prime whale-watching spots in Sonoma County, the steep and rocky bluffs of this peninsula offer sweeping views of the ocean. January through May, volunteers from the Whale Watch public education program are stationed in this part of the Sonoma Coast State Park on weekends (10 a.m. to 2 p.m.) to answer questions and share their knowledge about whales. By early summer of 2026, the Stewards of the Coast and Redwoods plan to expand the program to include humpbacks, which migrate to the Sonoma Coast area to feed from about July to October, according to Whale Watch docent program coordinator Jenifer Piccinini. Parking is free. Off Highway 1, Bodega Bay, parks.ca.gov
A pair of gray whales make their way north during their migration past Bodega Head on Thursday, May 1, 2014. (Christopher Chung / The Press Democrat)A pair of gray whales make their way north during their migration past Bodega Head on Thursday, May 1, 2014. (Christopher Chung / The Press Democrat)
Whale watch from a boat, Bodega Bay
For a chance to get closer to the whales, while remaining at a safe distance, book a whale watching tour with a local fishing charter company. Companies like Bodega Bay Sportfishing and Miss Vic Sportfishing offer tours departing from Bodega Bay. Rates for Miss Vic’s whale watching charters are $600 for four to six people.
Snow clings to dormant trees, Tuesday, Feb. 5, 2019, off Geysers Road. (Kent Porter / The Press Democrat)
Inside every sleeping apple or pear tree is an internal clock, ticking down the darkest days of winter. Each hour of cold below about 45 degrees Fahrenheit is marked until the timer hits zero and the tree awakens, primed for the warmth of spring.
Not really, but that’s as good a way as any to think about winter dormancy in fruit trees — and many other plants, too. If you’ve ever scratched your head about chill hours while shopping for the latest addition to your home orchard, you’re not alone. Sunlight, preferred soil type, and watering requirements are straightforward and easy to understand.
But winter chill is more abstract. We don’t have an easy way to measure it, and we’re not nearly as attuned to this requirement as the trees are. Plus, the whole concept is almost counterintuitive: We’re more accustomed to considering heat requirements for sweeter fruit.
“Chill hours are pretty important, because if plants don’t get enough, they may not have a successful flowering and fruiting the following spring,” says Jerry Wilson, a nursery manager with Harmony Farm in Sebastopol.
At the risk of glossing over some fascinating science, the gist of it is this: Winter chill requirements are an evolutionary adaptation plants use to determine when the worst is over and it’s safe to break dormancy before the longer, warmer days of spring.
Luis Alcaraz prunes peach trees on the last day of winter in the Dry Creek Valley. (John Burgess / The Press Democrat, file)
Chill needs are most commonly discussed in reference to fruit and nut trees, but they’re a feature of almost all perennial plants originating in the temperate latitudes, including most of North America, Europe, and the far reaches of South America.
Within this group there’s incredible variation, Wilson says, from the pomegranate, originating in the mountains of the Middle East (200 hours or less), to Northern highbush blueberries, native to the northeastern U.S. (up to 1,000 hours).
Among ornamentals, European lilacs, herbaceous peonies, and witch hazel all have significant chill requirements. So do tulips and other bulbs, notes Harmony Farms sales manager Patty Hamilton. “A lot of times we’ll tell people to put them in the refrigerator for a couple weeks before they plant them,” she says. That’s not to preserve them; it’s to add more hours to the chill ledger.
An easy workaround with ornamentals is to plant natives — such as California lilac, or ceanothus. Beyond being friendly to native pollinators and other wildlife, they’re also genetically adapted to our weather, not someone else’s.
Unharvested apples on remaining apple trees at the Twin Hill Ranch near Sebastopol, Thursday Dec. 19, 2013. (Kent Porter / Press Democrat, file)
That said, Wilson and Hamilton stress, Sonoma County is a land of microclimates, from the low-chill, moderate-winter environs of Bodega Bay and Jenner (as little as 700 hours, enough for perfect Burbank plums) to the high-chill, cold-winter valleys of Santa Rosa and Sonoma (more than 1,500 hours, plus sufficient heat for oranges and tangerines). So whether we’re talking fruit trees, California natives, or non-native ornamentals, it’s crucial to consider our own unique weather patterns.
“Chill hours are a factor, but I wouldn’t say they’re the deciding factor,” Wilson says. “Every garden is its own climate.”
