Baked and toasted French toast with strawberry sauce and vanilla cream with a plant-based protein smoothie from Baked on the River in Guerneville, Friday, Jan. 5, 2024. (John Burgess / The Press Democrat)
Helena Gustavsson Giesea’s popular Guerneville café will reopen May 30 at the R3 Hotel (16390 Fourth St.), less than a mile from her previous location.
The Swedish-born chef was forced to close her bakery last December after plans for another location fell through.
Groovy Sconed and Gravy, with a bacon Cheddar scone and a creamy gravy from Baked on the River in Guerneville, Friday, Jan. 5, 2024. (John Burgess / The Press Democrat)
Baked on the River opened in 2018 with a pastry-focused menu, and added breakfast, brunch and lunch entrées soon after. Giesea’s restaurant replaces R3’s Rio Cafe.
Delta Asparagus Salad with fresh ricotta, fennel pollen, prosciutto, focaccia croutons and arugula at Spoonbar in Healdsburg. (Winston Lai)
Chef Robert Leva (formerly of Traci Des Jardins’ Jardinière, Salt House and Bellota, among others) has taken over the kitchen of Healdsburg’s Spoonbar restaurant at the h2hotel (219 Healdsburg Ave.)
The restaurant and hotel are part of Piazza Hospitality Group, which includes Hotel Healdsburg, Harmon Guest House, The Rooftop lounge and Pizzando trattoria.
Spoonbar’s new spring menu by chef Robert Leva. (Winston Lai)
Longtime chef Ryan Fancher heads culinary programming for Piazza Hospitality Group and has moved to San Luis Obispo’s Ox + Anchor steakhouse. Fancher and Leva previously worked at the Michelin-starred Auberge du Soleil restaurant in Napa Valley.
Fresh morning pastries on display at a Paris Baguette bakery in San Jose. (1000Photography / Shutterstock)
In late 2023, a social media post announced that Santa Rosa would soon get a Paris Baguette, a South Korean-based chain of bakery cafés.
Last week, a coming soon sign teased the seemingly imminent opening at 150 Steele Lane (formerly Panera Bread). The company has not responded to numerous requests for an opening date.
Paris Baguette offers soft, red bean-filled buns garnished with black sesame seeds on its menu. The South Korean-based bakery chain plans to open a location in Santa Rosa at the former Panera Bread on Steele Lane. (aomas / Shutterstock)Paris Baguette offers fluffy, soufflé-style cheesecake on its menu. (Mitna Maimunah / Shutterstock)
Paris Baguette has 18 locations in the Bay Area, with more than 200 nationwide, and is known for its French-inspired pastries, including croissants, cream-filled cakes, raisin bread, palmiers and fruit tarts. Sticky milk buns, crab croquettes, red bean-filled buns, fluffy soufflé-style cheesecake and mochi doughnuts showcase the bakery’s signature Asian-style treats.
The tasting ranch at Hudson Ranch and Vineyards in Napa. (Hudson Ranch)
If you’re a fan of minerally and complex Napa Valley Chardonnay, there’s a good chance you’ve seen the Hudson Vineyard designation on a wine label. Along with making about 5,000 cases of wine under its own brand, Hudson Ranch and Vineyards sells its sought-after grapes to star producers like Kistler Vineyards, Patz & Hall and at least a couple-dozen more.
Lee Hudson’s path from deep in the heart of Texas to deep in the heart of Napa led him from his native Houston to the Arizona desert and through the vineyards of France. With a horticulture degree in hand from the University of Arizona, Hudson headed for Burgundy in the late ‘70s to learn about viticulture as an intern at Domaine Dujac. Working alongside founder Jacques Seysses, he came to understand the connection between exceptional vineyards and the world’s great wines.
Determined to grow grapes of his own, Hudson returned to the United States and earned a graduate degree in viticulture and enology at UC Davis. The next step was finding the right piece of land. His search led him across California, eventually landing him in the cool, windswept Carneros region. In 1981, he purchased a 2,000-acre ranch and founded Hudson Vineyards as a grape growing operation.
Lee and Christina Hudson are the owners of Hudson Ranch and Vineyards in Napa. (Erol Ahmed)
In 2004, he began producing his own wines under the Hudson label. The estate cultivates 200 acres of vines, including Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah and Grenache — most of which Hudson still sells to other wineries. A true agrarian at heart with a focus on holistic farming, he also grows an array of fruits and vegetables on the ranch, and raises heritage breed pigs, lambs and chickens.
The vibe
On first glance, Hudson Ranch looks a lot like other Napa Valley vineyard estates. But as you drive past the rows of grape vines toward the hospitality building, the scene begins to change. A collection of large agave and aloe plants line the picnic area overlooking a scenic pond, and human-sized cacti stretch their spiky heads skyward. You may find yourself wondering, Bugs Bunny style, if you somehow took a wrong turn at Albuquerque. This is Hudson’s horticulture background at play, and it’s like nothing else you’ll see in the Napa Valley.
Hudson Ranch and Vineyards looks like Arizona but tastes like Napa. (Michael Cuffe)The lake house at Hudson Ranch and Vineyards in Napa. (Michael Cuffe)
The contemporary hospitality building, built in 2018 along with the winery, displays items found on the ranch: tiny birds’ nests, fossils, the skulls of small animals. On the tasting patio out back, with its distant view of the vineyard-cooling San Pablo Bay, natural materials and colors meld with the starkly beautiful desert-meets-Napa landscape. The aesthetic, designed by Hudson’s wife Cristina Salas-Porras Hudson, incorporates the Japanese philosophy of wabi-sabi, which highlights simplicity and the natural beauty of imperfection.
On the palate
Hudson Ranch and Vineyards takes a let-the-fruit-do-the-talking approach to winemaking — which is just what you’d expect from grape growers. Chardonnay is queen at Hudson (they make three single-vineyard versions, plus an estate blend) and I dare any Chard-hater to taste theirs without falling in love.
Chardonnay from Hudson Ranch and Vineyards in Napa. (Gentl & Hyers)
The 2022 Little Bit Carneros Chardonnay ($115) is a splurge-worthy stunner with notes of stone fruits and citrus. The wine is lush in texture but doesn’t bonk you on the head with oak. For summer-in-a-glass vibes, try the juicy 2024 Carneros Grenache Rosé ($45). It smells like garden strawberries yet is surprisingly crisp and dry. The 2019 Phoenix ($85) is a seamless Merlot-driven blend that might just make you forget that Carneros is Pinot Noir country.
Seated tastings range from the Collector Experience ($100) to the Hudson-Arietta Experience ($150), which showcases wines made by Arietta winery from Hudson grapes. In between sips, guests snack on popcorn popped in duck fat and dunked in the winery’s estate olive oil. During summer months, tastings include a walk to the garden to see what’s ready for picking.
Beyond the bottle
The courtyard at Hudson Ranch and Vineyards in Napa. (Gentl and Hyers)
To sample more of the ranch’s bounty, take a 20-minute drive to Hudson Greens & Goods at Napa’s Oxbow Market. The family grocery store sells organic fruits and vegetables from the estate gardens, plus snacks and gourmet pantry items. If you’d rather spend more time on the ranch (and who wouldn’t?), add a self-guided hike to your tasting ($20) or reserve a picnic table ($50).
Hudson Ranch and Vineyards, 5398 Carneros Highway, Napa, 707-255-1345. Open daily with reservations. hudsonranch.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.
This five-bedroom, six-bathroom dwelling and guesthouse on 6 acres in Sonoma is currently listed for $8,800,000. (Peter Lyons)
A grandly scaled, Spanish-style home in Sonoma is currently listed for sale. The five-bedroom, six-bathroom estate and guesthouse sit on 6.25 acres with a pond, pool and gardens teeming with many varieties of flowers and trees. The sellers are seeking $8,800,000.
The 5,736-square-foot home has rustic and traditional styling: iron fixtures, plaster walls, arched doorways, wide-plank wood floors and paned windows.
Living room with four-way fireplace in the tradtional, Spanish-style home. (Peter Lyons)Kitchen with iron fixtures and walnut countertop in the Spanish-style home. (Peter Lyons)Pool with pool house and citrus trees. (Peter Lyons)
The home has other charming and not-often-seen amenities. There’s a spectacular four-way fireplace centered in the open living room area. The gourmet kitchen has a live-edge walnut countertop and the butler’s pantry is sun-lit thanks to a good-sized window with shutters.
The guesthouse on top of the garage has a wraparound balcony. A below-ground wine cellar in the home is clad in the area’s native rock. There’s an illuminated greenhouse for growing plants year-round.
For more information on this home at 18455 Half Moon St. in Sonoma, contact listing agents Matt Sevenau, 707-934-5630, or Maurice Tegelaar, 707-484-8088, Compass Real Estate, 135 W. Napa St., Suite 200, Sonoma, compass.com
Short Rib Lasagna from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Neighborhood restaurants rarely get the praise they deserve. Tried-and-true workhorses like Windsor’s Grata Italian Eatery aren’t chasing trends with tweezer-plated food, tiny portions and “pick me” chefs. Instead, they’re convivial gathering places for friends and neighbors where the food is reliably good, you can order your “regular” and there’s always someone glad to see you.
Chef Eric Foster and his wife, Christina Keeney, opened Grata — their dream restaurant — just off the Windsor Town Green in the fall of 2020. All around them, restaurants were closing their doors as Foster and Keeney rolled the dice and dove in head first.
“I knew (COVID-19) was a tough situation for everyone, but I thought maybe it’s a window for me to open my restaurant,” said Foster. The former Chinois Bistro, which closed in 2019, was a perfect fit.
Shawnee’s Shrimp Diavolo with Calabrian chiles, roasted tomatoes, sautéed greens, basil and fresh fettuccini from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Ricotta Zeppoli, warm cinnamon donut holes with Nutella chocolate sauce, from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Grata quickly found an audience with crowd-pleasing chicken Parmesan ($24), spicy shrimp diavolo with Calabrian chiles ($28) and warm doughnut holes with Nutella ($11). During the pandemic, Grata’s socially distanced outdoor patio was a popular gathering place, and steady takeout business helped keep the doors open.
“In 2020, people were freaking out and we were all turned upside down. So we decided to do old-school comfort food — the classics with big portions and big family platters,” said Foster, a former Stark Reality Restaurants chef.
In the four years since opening, he’s refined his well-executed nonna-style recipes, adding a few cheffy tweaks, but mostly leaving the fan-favorites alone. Standards like gnudi (ricotta dumplings) get seasonal updates with of-the-moment ingredients, as do salads and weekly specials. Asparagus and fresh peas dotted several dishes on a spring visit, while fall brings squashes and Brussels sprouts.
Grata Italian Eatery chef/owner Eric Foster tops his Spring Harvest Gnudi with grated cheese Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
“A chef told me that your best food is going to be for your family and loved ones, so cook for everyone in the restaurant like it’s your mother,” said Foster. And eating at Grata certainly feels like home.
Fun Fact
Foster’s impossibly creamy polenta is so good that it’s permanently filed in my brain as “oh my god good.” Sadly, it’s not a regular menu item any longer, but does show up on specials. If you see it, order it.
The Food
Favorites include the Grata Burrata ($15) with lemon honey and sweety drop peppers; grilled octopus puttanesca ($18) that’s impossibly tender; and creamy cacio e pepe ($21) with salty Pecorino cheese and pepper. Short rib lasagna ($29) was an emotional experience, with soft layers of braised beef, bechamel and a puddle of pink vodka sauce. Save room for cocoa-dusted, raspberry-filled doughnut puffs on a bed of whipped cream ($12) or the Nutella zeppoli ($12).
Grata Burrata with preserved lemon honey, pesto, pickled sweetdrop peppers with crostini and prosciutto from Grata Italian Eatery. Photographed Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Garlic and thyme marinated American Wagyu with sweet Balsamic steak sauce and crispy Yukon potatoes, from Grata Italian Eatery. Photographed Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
The Tab
You can go big with a $44 hangar steak or make a dinner of two appetizers for under $30. Cacio e pepe ($21) can be glammed up with prosciutto ($5), truffle oil ($3), sausage ($3) or greens ($3) if you’re feeling fancy. Our $170 bill (before tip) included six dishes, dessert and two Aperol spritzes.
The Deals
Meatball Madness (offered Monday through Wednesday) includes a glass of house wine, two housemade meatballs, a choice of pasta and housemade sauce (pesto, marinara or creamy vodka) for $19. Focaccia pizza ($6) is a happy hour secret menu item (4-6 p.m. Monday through Friday).
The Vibe
Grata Italian Eatery Thursday, May 8, 2025, in Windsor. Comfy banquettes throughout the L-shaped dining room help dampen some of the noise. (John Burgess / The Press Democrat)The patio seating at Grata Italian Eatery Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Neighborhoody without forced conviviality — Foster and his staff are truly delighted to see you. A date-night cocktail dress is as appropriate as jeans and a T-shirt, and the patrons are mostly local. Comfy banquettes throughout the L-shaped dining room help dampen some of the noise, but things can get loud near large groups. Insiders know to head to quieter tables at the back of the restaurant. The outdoor patio is particularly enjoyable in the summer and early fall.
The Service
Good restaurants attract good staff and it’s clear the young, well-trained servers at Grata enjoy their jobs. Being greeted at the door by a host shows polish, while engaged waitstaff keep the meal humming along. A dedicated bartender means you won’t be waiting all night for that Aperol spritz. Four stars.
The Spot
Open from 4-9 p.m. daily. Reservations suggested but not required. 186 Windsor River Road, Windsor, 707-620-0508, grataitalianeatery.toast.site
This three-bedroom, five-bathroom Sebastopol home with a ¼-acre culinary garden is currently listed for $3,395,000. (Brian McCloud Photography)
A foodie’s and design lover’s dream home is currently listed for sale. The three-bedroom, five-bathroom modern dwelling sits on 8.42 acres with a ¼-acre culinary garden. The listing price is $3,395,000.
Exceedingly minimal and modern, the home’s design was a collaboration between architect Lars Langberg, landscape design firm Merge Studio and the homeowner, New York fashion designer Viviane Farre. Farre came to Sebastopol in search of a property where she could grow her own food.
The home has a truly all-white interior. Glossy cabinets and shelves have a sleek profile and provide lots of storage. Window and triple-panel glass sliders allow heaps of sunlight indoors while also framing the outdoor setting — a massive and gently sloping lawn, a bountiful orchard and the Mayacamas mountains in the distance. Light wood floors throughout provide a gentle but sure anchor to the look.
The great room and dining area. (Brian McCloud Photography)Cooking and seating area on the deck. (Brian McCloud Photography)
Stainless steel appliances provide contrasting sparkle in the hardworking kitchen, which has two dishwashers. The design’s blank-slate quality allows the culinary happenings to take focus. Accents are pleasingly scant, like the green door and green chairs with a branch-like patterned back that echoes the foodie sentiment.
The ¼-acre garden gives life to the plan via its rows of herbs, fruits, vegetables and cutting flowers. With the use of hoop houses, the homeowner can grow many crops year round.
Bird’s eye view of the property, which includes a ¼-acre culinary garden as well as a greenhouse. (Brian McCloud Photography)Path to the music studio. The custom-designed music recording space can also be a yoga studio, home office, gym or art studio. (Brian McCloud Photography)
In addition to all the food-focused design, the home includes an auxiliary space that can host a different kind of jam: a music studio equipped for recording.
For more information on 505 Dusty Lane, Sebastopol, contact listing agents Russ and Sandra White, Sonoma County Properties, 9056 Graton Road, Graton, 707-486-2131, 707-823-2502, 505dustylane.com
Margherita, the queen of pizzas with sauce of fresh tomatoes, melted mozzarella cheese with fresh basil and EVOO from L’Oro di Napoli in downtown Santa Rosa. (John Burgess/The Press Democrat)
An influx of Italian settlers in the 19th century brought not only their winemaking skills but also their culinary traditions to Sonoma County. Unsurprisingly, some of our oldest restaurants (a few still in operation under second, third or even fourth generations) have kept family recipes as the backbone of their operations.
Newer takes on Italian cuisine often mix in California touches or focus on specific regions of Italy — from Milan to Sicily. With so much diversity in Italian cuisine alone, we’ve reached out to readers on our Facebook and Instagram to garner locals’ favorites in the county.
Scroll on below to find the best Italian restaurants in Sonoma County, starting with our dining editor’s top picks and followed by local faves. Mangia bene!
Our Dining Editor’s Top Picks
Grata Italian Eatery
This charming, chef-run restaurant offers modern takes on classic Italian dishes. Gnudi alla vodka, risotto and cacio e pepe are favorite dishes. Open for lunch, dinner and cocktails.
Spring Harvest Gnudi with housemade ricotta dumplings, zucchini, crooked necked squash, cherry tomatoes, spinach and basil from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Scamorza Impiccato appetizer with truffle honey and grilled garlic sourdough from Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Stella
While pasta plays a starring role at Stella — which takes a deep dive into lesser-known Italian regional shapes like Roman tonnarelli (spaghetti’s chunkier cousin), Florentine creste di gallo (ruffled rooster’s crest) and rigatoncini (a tiny tube) — its wood-fired grill steals the show. Whole grilled dourade (sea bream fish), lamb ribs, mushrooms and soft Scamorza cheese get the smoky flavor and gentle char unique to live fire cooking.
This restaurant from the owners of Sonoma’s Animo is an homage to Italy. Mostly. While the menu leans heavily on gourmet pizzas and pasta, it also includes dishes like tuna crudo, whole lamb saddle and Asian-inspired pork chop in dashi broth. Pizzas are a highlight, perfectly cooked without the bitter notes of char, and the pastas are equally impressive.
Bucatini Amatriciana with guanciale, tomato and pecorino from Campanella Friday, Sept. 6, 2024, in Sebastopol. (John Burgess / The Press Democrat)
Campanella
An unapologetic “red sauce joint” that channels the red-and-white-checkered tablecloth, candles in the Chianti bottle, garlic-scented family trattorias that are the lifeblood of Italian American neighborhoods along the Atlantic Seaboard. The mix of old-world and new-world flavors speaks to the 19th-century migration of Italians (primarily from Southern Italy and Sicily) to New York. Garlic knots, chicken parm pizza, steamed clams with linguini and cheesecake are all standouts.
Paolo Pedrinazzi and his wife, Kathleen Escamilla, are the pasta whisperers of Sebastopol. Their homey cafe has all the charm of nonna’s kitchen as Escamilla scurries between tables, dropping plates of cacio e pepe, risotto and fresh pappardelle pasta with saffron cream to customers. And, of course, the 12-layer lasagna. Don’t miss the Bolognese and fresh tiramisu made daily.
Italian chef, Italian ingredients, Italian oven, Italian pizza. The most authentic Neapolitan pizza in Sonoma County goes from dough to done in seconds thanks to a super-heated woodfired oven. The housemade lasagna is unbelievably good. L’Oro Di Napoli opened a second location in Petaluma in February 2025, offering an expanded menu but keeping its legendary lasagna a Santa Rosa-only specialty.
Patate e Porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)Tiramisu at Cafe Citti in Santa Rosa. (Heather Irwin/The Press Democrat)
Cafe Citti
This popular Kenwood restaurant relocated to Santa Rosa and continues to serve some of the best pizza, pasta and sauces around. We love their polenta with creamy porcini mushroom sauce. Dine on the restaurant’s covered and heated back patio, or pick up for an Italian meal at home.
2792 Fourth St., Santa Rosa, 707-523-2690, cafecitti.com
Ca’Bianca
A Victorian home sets the stage for pan-Italian cuisine (from Milan to Sicily). The food always impresses with its restrained simplicity (no gloopy sauces or overwrought pastas) and graceful presentation. Great for impressing parents, dates or coworkers.
835 Second St., Santa Rosa, 707-542-5800, cabianca.com
Canevari’s Deli
The tiny ravioli factory founded in 1929 still sells freshly made ravioli (the original recipe) but has expanded into a popular Italian deli under current owner Lou Chambrone (formerly of Sweet Lou’s in Cotati). Chambrone has upped Canevari’s game with fat Italian-style subs, his recipes for lasagna, creamy tiramisu, polenta and dozens of other dishes.
Housemade ravioli with marinara and pesto from Canevari’s Deli Friday, March 14, 2025, hidden in the Santa Rosa’s JC neighborhood. (John Burgess / The Press Democrat)Pasta Fagioli (pasta and bean soup) at classy, longtime Petaluma restaurant Cucina Paradiso. (Sonoma Magazine file)
Cucina Paradiso
Every pasta is a winner at this classy longtime Petaluma restaurant, but our favorite is the housemade ravioli, filled with roasted duck in sun-dried tomato, pine nut and basil sauce.
This under-the-radar trattoria serves hearty Tuscan dishes from Italian transplant Francesco Torre, who takes pride in the authenticity of his frequently changing dishes with local ingredients.
Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy/for Sonoma Magazine)
Catelli’s
Lasagna with paper-thin layers of pasta and a tried-and-true meat sauce is a signature dish worth the trip north. Chef Domenica Catelli is one of Sonoma County’s bright lights, committed to using the best local ingredients. Don’t miss the burger or chicken parm.
You’ll swear you’re in Italy at this temple of charcuterie, woodfired pizza and classic Italian entrees, including oxtail ragu with pappardelle, braised beef tripe alla Fiorentina and spaghetti with pork cheek ragu. The cheeky hanging laundry lining the walkway to the back patio completes the experience.
Italian classics like spaghetti Puttanesca and veal piccata impress local diners at this neighborhood favorite. Creamy gnocchi Riviera never disappoints.
“Riviera is my favorite. Authentic, diverse and delicious menu,” said Jed Spencer on Facebook. “The lamb ravioli is outstanding. Fresh bread and olive tapenade is a real treat, even when you order to-go! It’s a family-run restaurant, so you know you’re getting great service. Everyone is very friendly and after chatting with the owner I felt like I had a better knowledge of Italy and its food. If you’re making a list, they MUST be on it!”
Wanda Lou takes an order from Pilar Marin and Andrew Reece on the opening night at Volpi’s Ristorante & Bar in Petaluma after a year’s hiatus since the start of the pandemic on Thursday, May 6, 2021. (Photo by John Burgess/The Press Democrat)
Volpi’s Ristorante & Bar
Volpi’s in Petaluma dates back nearly 100 years, existing as a grocer and speakeasy before becoming a restaurant in 1992. Find Italian-American classics like spaghetti and meatballs, eggplant parmigiana and veal marsala.
“Love the old speakeasy and great family style food,” said Amanda Bolla of Volpi’s on Facebook.
Plenty of Healdsburg locals say this is a must-visit spot often overlooked by tourists, with elevated Italian dishes from chef-owner Shari Sarabi. The bolognese sauce is made with Kobe beef, veal and pork ribs for an extra luscious dish.
“Love the food, the vibe, the owners and staff, and the wine list,” said Paula Radell of Baci on Facebook. “We eat there so often we have a designated table for two. It never disappoints.”
This family-friendly cafe serves less frequently seen dishes, including roasted zucchini flowers and fava beans, along with two types of ravioli, cannelloni and spaghetti. It is one of the few places to get Nonna Zeppole (beignet-style doughnuts). The wine list includes some of the owners’ Italian-style D’Argenzio wines.
“Cibos, owner treats you amazingly and might even pour you a little complimentary glass of his favorite wine, which he bottles from his barrelhouse,” said Adam Turréy on Facebook.
1305 Cleveland Ave., Santa Rosa, 707-623-9906, ciborustico.com
Cannoli at LoCoco’s Cucina Rustica in Santa Rosa, on Sept. 24, 2013. (Alvin Jornada / The Press Democrat)
LoCoco’s Cucina Rustica
This cozy Italian trattoria is always packed with fans of their traditional pasta dishes (pappardelle with wild boar sausage, linguine with clams), shrimp scampi and veal saltimbocca. Homemade cannoli is a must-try.
117 Fourth St., Santa Rosa, 707-523-2227, lococos.net
Dinucci’s Restaurant
This checkered-tablecloth, family-style Italian has been around for generations. Dinners include antipasti, sourdough bread, minestrone and salads. Choose from dishes like classic spaghetti, fettuccini, chicken Parmigiana and cannelloni crepes. It’s a good deal for a whole lot of food.
“@dinuccis for sure!! Everything is delicious. Especially the homemade minestrone 😋” said @alexis_starkey_ on Instagram.
This strip mall Italian spot impresses with dishes like crab ravioli, calamari dore, house gnocchi and a divine torta di cioccolata (chocolate cake) — plus an attentive waitstaff.
“Caffe Giostra in Petaluma because the food is consistently delicious and the owners and staff are so welcoming,” said David Hartranft about Caffe Giostra on Facebook.
1390 N. McDowell Blvd., Petaluma, 707-664-9441
Housemade gnocchi with a wild boar ragu at Risibisi Restaurant in Petaluma on Monday, July 30, 2012. (Beth Schlanker / The Press Democrat)
Risibisi
Housemade gnocchi with braised wild boar is a specialty at this Petaluma restaurant. Risotto is also a favorite.
“Risibisi Restaurant in Petaluma,” Keller Estate nominated on Facebook. “Great food and service.”
This locals’ favorite has a brief but focused menu with weekly specials from Sicilian-born chef Gaetano Patrinostro.
“[Mamma] Taninos in Sonoma. The best! A close second is Della’s just off the Plaza,” said Leslie Leutbecher on Facebook.
500 W. Napa St., Suite 512, Sonoma, 707-933-8826, mammataninos.com
Apple Fritters with two whole apple rings hand-dipped in sweet housemade batter and deep fried to a golden brown then dusted with powdered sugar from Negri’s Italian Dinners and Joe’s Bar in Occidental. (John Burgess/The Press Democrat)
Negri’s Italian Dinners & Joe’s Bar
Family-run since 1943, this old-school Italian eatery is known for its homemade ravioli. The updated Joe’s Bar and Lounge features all the traditional Negri’s favorites Friday through Sunday, including their famous fried chicken, burgers, pizza and modern takes on classic cocktails.
“Gotta go with Negri’s Italian Dinners & Joe’s Bar in Occidental,” said Donna Jean Say on Facebook. “Authentic Italian food and great hometown people. Can’t get those raviolis anywhere else and the desserts, homemade by the Negri ladies, are to die for.”
Another local’s favorite and one of only a few restaurants in this charming north county town. You’ll find a long lineup of pasta, parmigiana, seafood, veal dishes and housemade tiramisu.
“Family-run, amazing steak specials, calamari dori, real Italian veal, fresh tiramisu made daily, good value prices,” said Tina Castelli of Piacére on Facebook.
The famous Spaghetti Half & Half with marinara and pesto and a half order House Salad from Art’s Place in Rohnert Park on Friday, Dec. 4, 2020. (John Burgess/The Press Democrat)
Art’s Place
Founded by the late Art Ibleto, Sonoma County’s “Pasta King,” Art’s Place remains family-owned and has affordable Italian classics. The chicken marsala, fettuccini Alfredo and shrimp scampi get top reviews.
“Never had a bad meal,” said Cheryl Cook about Art’s Place on Facebook. “Friendly staff, good bar.”
The bruschetta trio at Sugo Trattoria in Petaluma. (Courtesy Sugo Trattoria)
Sugo Trattoria
This intimate Italian spot in Petaluma’s theater district offers an impressive lineup of bruschetta along with fan favorites like butternut squash risotto, pistachio-crusted salmon and a creamy pesto verdura.
5 Petaluma Blvd. S., Suite B, Petaluma, 707-782-9298, sugotrattoria.com
Trattoria Roma
This longtime family restaurant features an extensive menu of traditional Italian fare with hearty pastas, piccata, scallopini and saltimbocca.
Tucked away in east Petaluma’s Washington Square shopping center, Alfredo’s offers traditional Italian dishes at reasonable prices for lunch and dinner. Spaghetti Bolognese and housemade mushroom ravioli are standout dinner entrees. Get the tiramisu or chocolate gelato for dessert.
The lunch special includes penne with chicken and an arugula salad and a scoop of gelato from Alfredo’s Italian Restaurant in Petaluma. (John Burgess/The Press Democrat)
Tony’s of North Beach
Graton Casino trattoria fronted by world-famous pizzaiolo Tony Gemignani offers five styles of pizza: woodfired Neapolitan and California-style; brick-oven Italian and American standards, as well as thick-crust Sicilian; and stone-oven New York and New Haven-style pizzas.
This little pizzeria in downtown Healdsburg specializes in Napolitana and Romana-style pizzas, and also offers seasonal bites, paninis, housemade pastas and organic soft-serve ice cream.
Francis Ford Coppola’s winery-based Italian restaurant features the film director’s favorite dishes in an airy, open dining room and offers sweeping views from the patio.
Farmer and musician Arann Harris. (Paige Green Photography/ Courtesy Arann Harris)
“My whole heart has gone into making music for kids,” says Petaluma’s Arann Harris. Known as Farmer Arann, he puts on shows and music education programs at his family’s Windrush Farm on Chileno Valley Road, just west of Petaluma. He also runs a summer farm camp and performs monthly at Little Saint in Healdsburg. Harris’s family sing-alongs are joyful affairs mixing original tunes with a bubble machine and a giant green marching-band-style drum emblazoned with the word “YES!”
Harris grew up in Oakland but knew he wasn’t a city boy. In his 20s, he worked as a rafting guide, an outdoor ed teacher and an Outward Bound leader. In the 2010s, he was a fixture of the Bay Area’s live music scene with his group The Farm Band. But the late nights of a working musician were at odds with raising two kids and working life on the farm. Bringing children and their families to the property for music and nature education brought all aspects of his creativity together.
Gregarious and larger than life, Harris creates music that feels genuine and fun. “I’m trying to get people involved, engaged and smiling — moving their bodies and just enjoying being together.”myanimalmusic.com
Farmer and musician Arann Harris was a fixture of the Bay Area’s live music scene in the 2010s. Now, he runs a summer farm camp and puts on shows at his family’s Windrush Farm in Petaluma. (Paige Green Photography/ Courtesy Arann Harris)
Music for kids
“I feel like I was always a kids’ musician. Some musicians need a quiet audience, but I’m fine with kids going all over the place and having energy. I want that. I thrive on that.”
Finding his place
“After being a touring musician and sort of getting beaten by that world, it gives me value to see pure joy in kids. It really allows me to enjoy music again.”
Come on in
“I have a welcome song called “Come On In,” that plays on the idea of being neighborly and that this stranger with a guitar is safe. That’s the energy I want to give the world, welcoming people to my campfire, to my farm.”
Arann Harris puts on shows and music education programs at his family’s Windrush Farm in Petaluma. (Paige Green / Courtesy Windrush Farm)
Routine brings comfort
“The kids come in and there’s giant sheep and giant drums. We start with the same songs; we end with the same songs, so we have a routine that we do every week. You see kids light up and get that they’re allowed to move their body to the rhythm, and they’re allowed to smile. It brings great joy to see kids just being themselves.”
Spring forward
“The upcoming sessions are really exciting because the baby lambs are arriving. People get to interact with the babes and green grass, and it’s warming up. It’s just a real nice time on the farm.”
Nicole Buttitta prepares flower bouquets at her potting shed in Sebastopol. (Eileen Roche / Sonoma Magazine)
On foggy spring mornings, there’s often a small fire burning in the blue woodstove inside Nicole Buttitta’s potting shed on the rural Sebastopol farm she shares with her husband, Fred Reid. The rustic, wood-framed shed, with a clear corrugated roof and big barn doors that slide open onto a small grove of redwoods, was a gift from Fred to Nicole, who met a decade ago in the parking lot of the place where they boarded their dogs. Fred invited Nicole to his family’s farm to exercise their dogs in the fields, and the two ended up walking and talking for three hours. A relationship, one built on a shared love of the land and the outdoors — and of course, on a love of dogs — was cemented that day.
Fred, an airline executive, grew up working in the summer on the 40-acre farm alongside his aunt, who bought the land in the 1960s to raise Black Angus cattle, horses, and llamas and sell Gravenstein apples to the Manzana processing facility in Graton. He inherited the farm from his aunt two decades ago, and over time, rebuilt the old farmhouse to suit the needs of a bachelor with three grown sons. He and Nicole, who also has three grown children, have since adapted the property for the next stage of their lives together, adding new flower fields and a large chicken coop in addition to the potting shed and other outbuildings.
“The shed was born out of my desire to just geek out as a gardener and a flower farmer, but also as a gathering place for family,” says Nicole. “We have these six children together, two daughters-in-law, a couple of grandkids now, and we have big family meals out here.”
Sunlight filters through the clear corrugated roof of the potting shed, and there are wide tables for processing blooms for Nicole Buttitta’s shop. (Eileen Roche / Sonoma Magazine)
When the couple married in 2017, the band for the reception set up inside the potting shed, and guests danced out on the lawn under the redwoods until late in the evening. The shed has a big table down the center, plenty of comfy places to sit, shelves for gardening books, and built-in storage for vases, watering cans, and other gardening equipment. An upholstered bench pulls out to make a bed for the grandkids, who think it’s an adventure to nap outdoors in summer.
There’s also a big sink and wide concrete countertops for starting seed trays and arranging flowers, features that come in handy for Nicole, who opened Healdsburg’s Maison Fiori, a European-style flower shop, in July 2024. Many of the flowers she sells at the shop are grown at the Sebastopol farm.
These days, the farm is alive with the clamor of spring, including baby birds and possums in the fields, bees buzzing in four hives at the edge of the orchard, and some two dozen laying hens in the coop, which supply Nicole’s Healdsburg shop with fresh eggs.
Nicole Buttitta raises chickens and farms flowers at a rural Sebastopol farm for her shop in Healdsburg. (Eileen Roche / Sonoma Magazine)
“The fawns come a little bit later in the spring, and we have two wild herons that hunt gophers in the field. I see them almost every day — they’ll tolerate my presence for a bit and then take off in that beautiful slow, sweeping flight.”
Spring on the farm is “energetic,” says Nicole, who says that she and Fred revel in the palette of vivid greens from the grasses and trees and pale pinks from the apple blossoms. In the garden, tidy rows of tulips and daffodils begin to give way to roses and peonies leafing out. When the tulips are spent and ready to be taken out, that’s when the dahlia tubers go into the ground.
“That’s when the work of tending and weeding and composting really starts. You get a sense for what’s doing well, what needs more nutrients, but Mother Nature has her way, and I need to give room to that,” says Nicole. “I do my part, but then nature says ‘OK, my turn now.’”
Both Nicole and Fred say that their relatives, especially Fred’s late aunt, would be pleased to know the land is still in cultivation. Farm to Pantry comes each summer to harvest the Gravenstein apples to distribute to people in need, and Nicole’s flower fields are thriving. “Fred wants to be the best steward of this place,” says Nicole. “He tends this land — he just has this reverence for it. He knows it intimately.”
Fred Reid and Nicole Buttitta’s rural Sebastopol farm was founded by Fred’s aunt in the 1960s. Fred stewards the land and tends the redwoods and apple trees, while Nicole raises chickens and farms flowers for her shop in Healdsburg. “There’s just so much history here on this land,” says Nicole. (Eileen Roche / Sonoma Magazine)
Nicole, the daughter of an immigrant from Sicily who found work as a pruner before starting his own landscape design business, feels the pull of her late father’s lessons. “When we were younger, on the weekends and in the summer, my brother and I were our dad’s garden labor force. I hated it at the time — and look at me now,” she laughs. “I think if my dad had come here, he would have really liked this place.”
Nicole says that the peace they have found there, tending the gardens and orchards has become more resonant this spring. Their son and his family fled wildfire in Los Angeles and moved in with them at the farm for a few weeks in January. Nicole, who lost nearly all of her belongings in a residential house fire in 2009, understands the well of emotions that many Sonoma County locals felt upon witnessing the devastation to the south. “You pick up and put one foot in front of the other, but it still hurts. And every time we smell smoke, we think in a way that people who haven’t experienced a fire don’t necessarily understand.”
Wednesdays are harvest days in the flower fields to supply hand-tied bouquets for her store. Nicole stages multiple buckets of water the night before so they’re ready to go, and is in the garden by early morning. She pulls her tractor up to the back gate of the flower field and harvests quickly to get the cut blooms out of the sun and into the shop as soon as possible. Farming and running a shop wasn’t necessarily what she imagined for this stage of her life.
“But I love how happy and joyful and excited people get when they see the flowers. People tell me about their gardens, and I answer questions, and that’s been really good,” she says. “As I grow older, instead of life becoming narrower, our life has really expanded in a way I didn’t know it could.”
