When Kelsey and Mike Sheofsky dreamed up their business nearly a decade ago, “glamping” wasn’t quite the buzzword that it is today. “It was kind of still getting its legs here in the U.S.,” Kelsey remembers. The couple, who also run Shelter Co., a group that stages elaborate camping events for weddings and retreats, recently expanded to offer a new line of camping gear and accessories called The Get Out.
Kelsey and Mike, who moved with their children from San Francisco to rural Sebastopol just as the pandemic started, found they were bored with the technically oriented, heavy-on-the-orange tent designs already on the market. Instead, they’ve found their niche in updated color palettes and elegant shapes based on traditional walled canvas tents. The Get Out’s 13-foot diameter Lite Bell Tent ($650) comes in moss, pink, mustard, and fog. The standard Bell Tent ($1195), at 16 feet in diameter, trends more prairie- schooner chic in khaki or cream canvas. Throw in the Anywhere Rug ($120) and one of the company’s Turkish towels ($45) and the only thing missing is an outdoor shower dangling over a tree branch.
Sebastopol-based The Get Out offers its Lite Bell Tent in an unexpected array of colors, including pink and mustard yellow. (Rob Williamson)
“This idea that you’re not a true outdoor lover unless you’re suffering is a sad angle to come from,” explains Kelsey. “Why not throw your down comforter in your car when you’re going to a campground you can drive to?” The Get Out, thegetout.shop, or on Instagram @thegetout.
Designer Kelsey Sheofsky’s favorite camping spots
Salmon Creek Ranch, Bodega: “Book the redwood camp. It’s nestled in a redwood grove and is super-private, with a short walk to the seasonal creek.”hipcamp.com
Bullfrog Pond Campground, Austin Creek State Recreation Area: “It’s closed from the fire still but hopefully will reopen soon. We try to snag all three sites across the pond for an epic group site which is near the restrooms, too.”parks. ca.gov, hipcamp.com
Parker’s Resort, Guerneville: “It’s right on the river and close to town. This spot is not only great for small family campouts, but you can also buy out the whole resort for larger groups.”
Flower farmer Meagan Major understands the art of beauty. Last year, the one-time makeup artist took over the former Aztec Dahlias outside Petaluma, changing the name of the four-acre property to The Happy Dahlia Farm, and planting 25,000 new blooms this year in anticipation of creating a summer wonderland. “I’m the owner and the crazy visionary lady,” Major says excitedly.
Major knows the personalities of each of the different varieties and talks about them almost as if they’re people. ‘Café Au Lait,’ with its large, ruffled, pale peachy-pink blooms, is by far the most popular with the farm’s visitors. “She’s a total diva,” says Major. Other favorites include ‘Break Out,’ a soft, romantic pale pink, and the vibrant, dark-purple ‘Ivanetti.’ The operation is a family affair.
Major and her husband, Tony, share the daily chores, often enlisting the help of their two young daughters. “It’s like our little utopia,” she says.
Dahlias at The Happy Dahlia Farm in Petaluma. (Courtesy of The Happy Dahlia Farm)Meagan Major shows her daughter, Georgia, 6, how to tend to a dahlia plant at The Happy Dahlia Farm in Petaluma. (Christopher Chung/The Press Democrat)
A day on the farm
5:00 a.m. In bloom season, Major arrives at the farm before dawn, puts on her headlamp, and gets to work. Harvesting solo is Major’s favorite part of the day. “I get to get intimate with each bloom, and that’s when I get to look at all of them.” As the sun rises, Major says she’s often compelled to stop what she’s doing and take pictures, because the early-morning blooms are so beautiful.
7:00 a.m. The rest of the farm crew arrives. Major continues harvesting until all the sale buckets are filled with dahlias—in rainbow order. The growing fields are divided up by color. “I’m usually more drawn to the pinks and the purples, so my favorites are all on the right side of the field. But my cousin Poppy, who does the farmer’s market, loves the yellows and the oranges. When we go out to harvest, she always loves to go to the left side of the field.”
10:00 a.m. The farm opens for visitors, some stopping at the coffee station, others heading straight out into the fields to wander around.
Shoppers can choose from containers of cut flowers at the farmstand or walk the rows and choose from the growing beds, though staff members do the actual cutting of the flowers.
12:00 p.m. Time for lunch, often a takeout farro salad from Lunchette. If she’s not too dirty, Major likes to head to Cucina Paradiso. “It’s my favorite restaurant in all the land,” she says. “I love the fish, and the gnocchi is out of this world.”
1:00 p.m. There are buckets to replenish with blooms, and more flowers to cut for guests walking the fields. “I always say to look around and enjoy everything first, and then pick your flowers before you go home. The dahlias don’t like to be left out in the sun once they’ve been cut,” Major says. As visitors wander the fields, they’ll notice basil and other smaller plants interplanted with the dahlias—a way of attracting ladybugs, lacewings, and other beneficial insects. “I have seen so many ladybugs this year and I’m really excited,” says Major.
4:00 p.m. The farm closes, and Major’s team turns to getting ready for the next day’s farmers markets, sorting blooms by color so people can look through the buckets and choose from complementary textures and styles. After 12-plus hours in the field, Major winds down the day with dinner and family time, before an early night to get ready for the next day’s harvest.
When you go: “We want this to be a magical place,” says Major. In addition to cut flowers, The Happy Dahlia Farm also offers picnic tables, live music, activities for kids, and full-moon ceremonies. The dahlias begin blooming in July, peak in August, and continue through early October. Visit the website for updated bloom-season hours.
Here’s something most of us can agree on: Plants make a beautiful addition to any home. But keeping plants alive and thriving can be a challenge. If you’re pining for some botanical decor but lack the time and focus that caring for plants require, consider “forever florals.” These dried floral arrangements are trending right now and come with the same beautifying qualities as their living counterparts, while being very low maintenance. Sonoma florists have embraced this trend. Click through the above gallery to see what’s on offer.
Back to school means back to business, but also back to busyness. And while we appreciate the focus routines offer, jam-packed schedules can be daunting. In order to tackle these busy days more effectively, we found a few finds from Sonoma stores that might facilitate your routine at home before school and after school. Click through the above gallery for details.
The Livery on Main, a forthcoming 22,000-square-foot food and arts hub in downtown Sebastopol, is coming into focus as culinary heavy hitters like Village Bakery sign on for a space in the building’s food hall.
Slated for a late 2022 opening, the modern three-story space will take shape on a large parcel of unused real estate at 135 South Main St., next to K&L Bistro and across the street from Retrograde Coffee Roasters. The name refers to a livery, or stable, that once was on the property.
The food hall will be located on the first floor, called The Stables, and will feature food from a variety of small local restaurants, including vegan dishes from Santa Rosa’s Cozy Plum Bistro, burgers from the Lunch Box Sonoma County pop-up, Mexican-style mariscos (seafood dishes) from Santa Rosa’s El Charro Negro food truck and Greek food from Taverna Lithi, a new restaurant from Dino’s food truck owner and chef Dino Moniodis. Village Bakery, with two locations in Santa Rosa, will be making its return to Sebastopol in the food hall after losing its retail shop and production kitchen in The Barlow during the flooding in 2019.
An artist rendering of The Livery on Main, taking shape in Sebastopol. (Courtesy of The Beale Group)
Farm to Coast Collective, a “public benefit corporation” owned by Sebastopol company The Beale Group, will operate The Livery on Main and will provide on-site management, staffing and marketing to the food hall vendors in return for licensing fees (30% of gross revenue from food hall vendors). It’s a business model that, in different configurations, has gained traction in cities like New York and San Francisco with its lower startup costs compared to opening a stand-alone restaurant, plus other perks such as shared expenses and more consistent foot traffic.
“Restaurant startup and operational costs are expensive. We believe that our comprehensive shared services food hall model is the sustainable future of the (food and beverage) industry,” said Gregory Beale, founder of The Beale Group. As local restaurateurs continue to grapple with labor shortages and rising rents, the food hall concept can help address those challenges, The Beale Group said in a news release.
In addition to the food hall, The Livery on Main will be home to shared work spaces on its second floor, called The Loft, along with a speakeasy lounge called Farriers that will serve local beer, wine and spirits. The upper floor, The Rafters, will be dedicated to an event space and rooftop garden.
To finance The Farm to Coast Collective, The Beale Group has launched a campaign on WeFunder, a crowdfunding site that connects startups with investors. So far, $7,000 has been raised toward the $50,000 goal. According to the fundraising campaign, construction will begin in September 2021. Find more details at livery135.com.
Miyoko’s Creamery founder and CEO Miyoko Schinner (courtesy of Miyokoís Creamery)
“Vegan dairy” is no longer an oxymoron but rather a $5 billion industry that’s outgrown its hippy origins and become an artisan darling of the plant-based food movement.
Using ingredients like oats, coconut oil, nuts and vegetable proteins instead of animal products to mimic the taste, texture and mouthfeel of real dairy, two of the industry’s fastest-growing players, Sonoma County-based Miyoko’s Creamery and Wild Creamery, are gaining traction both nationally and internationally for their nondairy cheeses, buttery cream cheese, sour cream and dips.
As anyone who suffered through the early phases of the evolution of vegan cheese can attest, vegan dairy products weren’t always noteworthy — more vegan statement (a la Tofurkey) than party appetizer. But as diets change to include more mainstream meatless options — for better health, to reduce carbon footprints or over concern about animal welfare — diners are demanding quality alternatives like the Impossible Burger, Amy’s Drive Thru’s nondairy chocolate shake or a plant-based butter that spreads, melts and tastes like real butter.
With science, patience and fermentation wizardry, the inconceivable is becoming not just accessible but actually pretty tasty.
Miyoko’s Creamery sells an assortment of vegan products such as plant-based cheeses and “butter.” (Courtesy of Miyoko’s Creamery)
The upstart
For Wild Creamery owners Rick Goldberg and Chris Glad, the key to vegan dairy’s growth is something called lactobacillus.
Officially launched this year, Wild Creamery is an offshoot company of Wild Brine, makers of sauerkraut, kimchi, fermented salsas and sriracha. Based in Santa Rosa (the fermenter facility is in Windsor), the two companies are well-versed in this strain of lactic acid, required for fermentation such as pickling vegetables or making cheese and butter. Lactobacillus is also a natural preservative that gives tartness to sauerkraut or European-style butter. Existing naturally in the wild, it breaks down complex food molecules into simpler forms and changes their flavor and structure.
“There’s such a beauty in fermentation and the flavor profiles it offers,” Goldberg said. It’s that fermentation knowledge that gives their products a depth of flavor that’s both creamy and tart, more like actual dairy products.
Wild Brine cultivates its lactobacillus primarily from cabbage leaves, efficient carriers of the wild bacteria. It seemed natural to try to ferment plant-based dairy, using sauerkraut juice as their culture.
“Everyone else uses the same foundation,” Glad said. The ingredients in their products include coconut oil, sunflower oil, cashews, oats, cabbage and other vegetables. “But we don’t come at this as scientists. We come at it as food people. We want it to have that same creamy mouthfeel, but it’s all plant-based,” he added.
“You notice what we want you to notice in the flavors because they’re very different,” Glad said.
Serial food business entrepreneurs, Glad and Goldberg started the Creamery for a new challenge, doing all the research and development themselves. Though the pandemic put them back a year, they’ve released a Brie-style cheese, butter, cream cheese and sour cream alternatives in addition to dips like French onion and chipotle lime.
Goldberg and Glad are continuing their research and development, hoping to create plant-based butter and cheese 2.0, a next-generation product. Moving beyond nuts (which people can be allergic to), they hope to incorporate oats and quinoa to find a “magic bullet” to mimic the proteins in milk — basically, to make a more cheese-like cheese.
“People now are plant-based not just because they’re vegan, but because they care about the planet, sustainability and animal welfare,” Goldberg said. “They’re consumers with a cause, and they want to know who’s making it. The vegans may have started this industry, but it’s vegans and flexitarians now.”
Though Wild Brine and Wild Creamery declined to give annual sales numbers, they said they’re the largest natural food fermenters in the country, purchasing 10 million pounds of fresh produce per year.
The duo has big plans for more vegan products in the coming months, including roasted garlic butter, but said their ultimate goals are far ahead.
“We’re always looking forward and not back,” Glad said. “I think success is when someone randomly buys your product and brings it to a party and wants to share it.”
The activist
Miyoko Schinner believes that, like the horse and buggy or kerosene lamp, plant-based eating is a necessary transition and evolution of the food industry.
The founder of Miyoko’s Creamery, a 30-year vegan and animal sanctuary founder has tapped into a consumer zeitgeist of concern for animal welfare, sustainability and plant-based eating over conventional food production.
“Consumers are ready and want to participate in driving changes. They want to be part of the solution, and food choices are a way to vote for sustainability and animals,” she said. “It’s part of our own human evolution to become more humane, sustainable beings. That’s our responsibility on our planet to take care of it.”
As a chef and cookbook author, she created her vegan butter recipe out of necessity.
“There were spreads like margarine, but nothing I would have considered butter. I create foods that I crave myself,” Schinner said.
That’s translated into serious wins for a company grown from a niche vegan cheese seller launched in 2014 to an international socially-conscious brand of nondairy products, including cultured plant-based butter, plant-based cheeses, cream cheese and cheese dip. Miyoko’s Creamery recently received a $52 million cash infusion and expanded to a 29,000 square foot facility in Petaluma. Trader Joe’s carries her plant-based butter.
Although her products use oats, cashews, sunflower and coconut oil and are dairy-free, they are marketed as “butter” and sit next to traditional dairy butters, sour cream, and cheeses, the result of a hard-fought victory for Schinner and the vegan dairy industry.
Vegan butter is Miyoko’s bestselling product and has boosted company sales by more than 160%. Recently, the company prevailed against state regulators who challenged its right to use the word “butter” and other dairy-related terms in its advertising. Represented by the Animal Legal Defense Fund, the First Amendment lawsuit against the California Department of Food and Agriculture was a bellwether for what the state’s $6.4 billion dairy industry is up against.
That’s rubbed the local dairy industry the wrong way.
“I disagree with the decision,” said Tawny Tesconi, executive director for the Sonoma County Farm Bureau. “It’s not that I disagree with the idea of having cashew nut spread or nut juice, but I believe that when you look up the definition of milk is that it’s a white product from mammals,” she said.
Hoping to entice animal farmers to transition to plant farming, Schinner said the company is dedicated to financially supporting a dairy farm willing to convert to growing crops like legumes, hemp, oats or potatoes used at Miyoko’s Creamery.
“Consolidation is the biggest threat to small family farms. We recognize that and have empathy for these farmers, and we would like to help,” she said.
The company has also launched a local tourism campaign to bring together sustainable, inclusive, animal-friendly artisan wine and food producers for specialty experiences. Charter members include El Dorado Hotel & Kitchen, Renegade Foods, Green String Farm, Out in the Vineyard and Miyoko’s Rancho Compasión in Nicasio.
“We want to continue to lead, become change-makers not just with our products, but to pave a path for a more sustainable, compassionate food system. We want to become the leading global brand in premium plant-based dairy, and that’s a big goal,” Schinner said.
Soak up the sun while sipping on some excellent wine. Here are six favorite picks for wine tasting in Sonoma County.
Featured Winery: Lynmar Estate Winery
Lynmar Estate Winery has four distinct vineyards and an environmentally-friendly and gentle-on-the-grapes gravity-flow winery. Owners Lynn and Anisya Fritz bottle three tiers of wines, mostly Pinot Noir and Chardonnay, but also a few blends. New this summer? A renovation of the outdoor tasting areas, which are now perfect for enjoying new vintages of the summery Rosé of Pinot Noir and Sonoma Coast Chardonnay.
“Lynmar’s beautiful outdoor area has expanded with several new covered spaces where our guests can enjoy the natural setting in an elegant and safe manner,” says the winery’s Andrea Alcaro.
“On Your Own” tastings include a private lunch pairing with a gourmet meal for two created by estate chef David Frakes, and a half-bottle each of Chardonnay and Pinot ($110). The wine flight spotlights four or five estate-grown wines ($60), served with Lynmar’s house special: salty-smoked popcorn.
3909 Frei Rd., Sebastopol, 707-829-3374, lynmarestate.com. By appointment; call for reservations
4th Street Cellars
This is the only tasting room in Railroad Square, at the heart of a buzz-worthy dining scene. Guests can have restaurant food delivered to tables as they taste, and there’s also live acoustic music on Friday and Saturday nights. The tasting room features wines from Opal Moon, Bonneau, and Egret, and tastings run four pours for $20. “This summer we’ll likely be pouring the 2017 and 2018 vintages of our Bonneau Chardonnay and the 2017 Bonneau Pinot Noir, both made with fruit from the Los Carneros AVA,” says manager Erin McVicar.
Karah is an excellent choice to get to know wines from the county’s newest AVA, Petaluma Gap. Choose from three tasting options, each $20: a reds-only experience; whites and rosé; or a mix of rosé, Chardonnay, and three Pinots. “This summer we’ll be pouring several estate-grown Pinots, as well as two rosé of Pinot selections, and also a sparkling wine,” says manager Karima Karah.
A local collective representing ten boutique producers. “We always have rosé from the Kitfox and Peterson labels, and also all sorts of esoteric whites,” says the shop’s Patrick Llerena-Cruz. Tastings here are complimentary. “We haven’t charged for tasting in 19 years,” he says, “and we’re not about to start now.”
With annual production of about 1,000 cases, Sosie makes Cabernet Franc and Pinot Noir, as well as Roussanne from Bennett Valley AVA vineyards. “Our 100 percent Roussanne has been popular, as it’s very much a northern Rhône style,” explains owner and winemaker Scott MacFiggen.
“We call it our ‘Goldilocks’ wine, because it has the richness of Chardonnay and the minerality of a Sauvignon Blanc. It’s a nice balance between the two. We don’t produce Chardonnays or big Napa Cabernets. We definitely try to do things differently.” A tasting of five wines — “and sometimes others,” adds MacFiggen — is $30.
Winemaker Scott Lindstrom-Dake founded this small artisan producer. “We specialize in reds such as Cabernet, and our flagship wine is Cabernet Franc,” says assistant manager Angie Malinski. “We’ve also added a new chilled red called Valdiguié, which is an uncommon varietal, especially for Dry Creek Valley, but our customers are really liking it.” Tastings ($20 for 75 minutes) typically include four wines from a list of eight. “We also provide a complimentary cheese plate and a vegan option with tastings, even for walk-in guests.”
Jorge Martinez works on creating a table out of a Parota tree at his Wine Country Decor store in Santa Rosa on Friday, May 7, 2021. (Christopher Chung/ The Press Democrat)
Woodworker and furniture maker Jorge Martinez took a leap of faith last February when he signed a lease for an empty storefront along Highway 12 on the eastern edge of Santa Rosa. The artisan, who grew up in a family of makers in Mexico (his father was a carpenter, and his mother was a painter), previously sold his designs at a furniture store in Napa, but had always longed for a space of his own. “My life is working hard,” Martinez says. “This is my passion.”
Now, in between helping customers at his new Santa Rosa store, Wine Country Decor, Martinez can be found at work on the patio outside, where he cuts wood and shapes new pieces. Martinez works primarily with recycled timbers, and nearly all of his designs can be customized, allowing clients to choose the size, type of wood, hardware, and finish.
A light fixture made by Jorge Martinez hangs at his Wine Country Decor showroom in Santa Rosa. (Christopher Chung / The Press Democrat)A cabinet created by Jorge Martinez at his Wine Country Decor showroom in Santa Rosa. (Christopher Chung / The Press Democrat)
Wide tables of rustic pine or wavy-grained parota wood (common in Mexican furniture designs) can be finished in shellac or in wax for outdoor use. In addition to his own furniture pieces, Martinez also imports oversized terra- cotta pots, metal-framed mirrors, paintings, sculptures, and other decor from Mexico.
Martinez enjoys seeing the momentum for his designs build in the community. “It makes me so happy,” he says. “It’s opening my eyes. It makes me feel stable, like a rock.”
Napa Valley, CA, USA – March 21, 2019: The Lion at Del Dotto Winery. (djr8 / Shutterstock.com)
Visiting wineries and tasting wine today is about so much more than just, well, wine tasting. It’s about the whole experience: the ambiance, the architecture, the tasting room decor, the outdoor patio, the gardens, the view, the presentation of wine and food, the tours… And one of the most popular ways to capture and share this experience is through Instagram: local wineries take advantage of social media to invite people to their tasting rooms and wine lovers post photos from their latest winery visits to share the fun with family and friends.
We recently listed 14 of the most Instagrammable wineries in Sonoma County. On our quest to find Instagram-worthy wineries to visit in our neighboring Napa Valley, we reached out to a few local experts and asked them to share tips on where to find the kind of stunning views, beautifully presented wine pairings, gorgeous winery gardens, delicious-looking cheese plates and more that make an Instagram post stand out. Click through the above gallery for their tips and find more fun and unique Napa Valley tasting experiences here.
This is not a comprehensive list of all the photogenic wineries in Napa Valley, so please leave your favorites in the comments below.
Pork belly with mole and pineapple at Burdock Bar in Healdsburg. (Heather Irwin/Sonoma Magazine)
Burdock, the newly opened sister eatery to Duke’s Spirited Cocktails, is Healdsburg’s version of Harry Potter’s Platform Nine and Three-Quarters, existing only to a self-selecting crowd. Once inside, you see there’s a bit of magic about it.
Wedged between Duke’s and the former Brass Rabbit, the restaurant is an impossibly long and narrow passage, a secret alleyway edged in brick where wanderers discover a secluded market of top-shelf bourbon, tiki drinks and caviar puffs.
That may be overselling it, but after Beverage Director Michael Richardson makes you a stiff drink or four, dancing sprites aren’t out of the question.
So what is Burdock, exactly? Therein lies the quandary. Even the staff say it’s a work in progress, with ideas and menus inherited from the former Duke’s founders. On the cusp of the fifth anniversary of Duke’s Spirited Cocktails last April, the popular farm-to-glass bar was left rudderless when founders Tara Heffernon, Steven Maduro, Laura Sanfilippo and Cappy Sorentino left the business over a dispute with founding investor David “Duke” Ducommon.
Interior at Burdock Bar in Healdsburg. (Heather Irwin/Sonoma Magazine)
Burdock was slated to open soon after, but its debut was pushed back until late June, when it opened with Chef Michael Pihl and Richardson.
Both are ridiculously overqualified for the gig, Pihl with stints at the former Michelin-starred Cyrus, Mustards Grill in Napa, Bungalow 44 in Mill Valley and Michael Mina’s Bourbon Steak and Richardson a bar veteran who opened high-end bar programs in Las Vegas and co-founded Frankie’s Tiki Room there.
Though the restaurant hasn’t quite settled on its point of view, and Pihl is already planning a new menu (possibly Southern with bourbon pairings), there’s still something extraordinary about its in-betweenness.
We should mention that this is upscale Healdsburg and the prices at Burdock can be shockingly high for small plates, depending on what you order, though the quality and flavors are outstanding at any cost. Cocktails are all $20, and shots of premium whiskeys can run into the triple digits. You also can order a beer (none on tap) for $10 or wine by the glass for $14 to $20.
Custom rum drink with warm spices at Burdock Bar in Healdsburg. (Heather Irwin/Sonoma Magazine)
Delicious dishes
It’s rare to be so moved by such minuscule portions — small plates are tiny here — but sometimes less is absolutely more.
Crispy Pork Belly, $14: Fatty, meaty, crispy squares of pork belly with soft, warm bites of pineapple. What takes this dish to the next level is the mole — a thick gravy of chiles, warm spices, chocolate and nuts. There’s no bitterness, just the lasting flavor of sweet-savory warmth. A steal of a deal.
Akaushi Beef Carpaccio, $26: It’s perhaps a splurge, but it’s so memorable you’ll forget the price and only remember the whisper-thin slices of premium raw beef, gooey egg yolk and the earthy note of mushroom and tangy Pecorino cheese. If swagger had a flavor, this would be it.
Ahi Tuna Tartare, $17: Three little spoons with barely a bite of raw tuna had us snorting in disbelief. Really? Then we ate them. Oh. A flavor bomb of clean and briny tuna, a zing of sweet-tart Meyer lemon, specks of porcini mushroom, a hint of olive oil, a dot of crème fraîche and a crunch of popped farro. The richness would have been overpowering in a larger portion.
Spanish Octopus Salad, $18: Tender tendrils of meat are piled with whipped avocado and tiny potatoes. Spots of saffron crema are so tasty you’ll want more. Perfection.
Baked Oysters Cubano, $4.50: Plain and simple little oysters get a mink stole of mustard butter, Gruyere and Jamon Serrano. Lucky little oysters.
Griddled Asparagus, $9: Excellent with crisp Calabrian chile, but sadly, it doesn’t pair well with anything but a crisp chardonnay or beer.
Your call
Caviar Puffs, $28: This is lily gilding at its best — tiny gougeres (cheese puffs) filled with whipped brie and topped with pearls of Israeli Ostera caviar. I don’t think the caviar makes this dish worth the price, especially when we have solid Californian caviar. Call me a rube.
The drinks: I wasn’t overwhelmed by the listed cocktails, but I went wild for Richardson’s custom tiki drinks. These aren’t the farm-to-glass cocktails you’ll get next door at Duke’s but more serious mixed drinks that show off his experience.
Just so you know, although Burdock and Duke’s share a kitchen, you can’t get Duke’s casual menu at Burdock nor Burdock’s menu at Duke’s. It’s worth experiencing both spots, however, for their unique vibes.
