Italian golden grappa drink on wooden table. (etorres/Shutterstock)
During harvest, grapes are transformed into more than just wine. After wineries press the fruit, several local distillers use the pomace — leftover skins, seeds and pulp — to make grappa. Though the spirit originated in Italy, Sonoma County producers have embraced it as a way to make delicious use of winemaking byproducts.
As with wine, the flavor and variety of grape shape what you experience in the glass, explains Mike Griffo, co-owner and distiller at Griffo Distillery in Petaluma. Chardonnay contributes citrus and stone fruit notes, he said, while Pinot Noir pomace brings hints of rose petals.
Because fresh pomace makes the best grappa, distillers collect the material from wineries immediately after pressing or fermentation. If the pomace comes from red grapes, it’s already fermented and ready to go, while white-grape pomace must undergo fermentation before distilling.
Grappa is typically enjoyed straight, as an after-dinner drink, but it’s also great in cocktails like Barber Lee’s Sicilian Sting. The cocktail is made with honey, egg white and lemon juice, accented with a chamomile sugar rim. (Beth Schlanker/The Press Democrat)
The fermented pomace then goes into a copper still heated slowly via steam or water to vaporize and separate the various components. Next, the vapor is cooled and returned to liquid form, minus unwanted compounds. High-quality grappa is often distilled multiple times, until the spirit reaches the distiller’s desired purity level. After distillation, grappa is sometimes aged in oak casks.
“Grappa has big earthy notes, which come from the stems, skins, flesh and seeds,” said Aaron Lee, co-owner of Barber Lee Spirits in Petaluma. “And with all the fresh juice that’s still in there you get a lot of floral and fruity notes.”
The spirit is traditionally served at room temperature in a tulip-shaped dram glass that concentrates aromas. Grappa is typically enjoyed straight, as an after-dinner drink, but it’s also great in cocktails like Barber Lee’s Sicilian Sting. The cocktail is made with honey, egg white and lemon juice, accented with a chamomile sugar rim.
Griffo Distillery in Petaluma uses Pinot Noir pomace to produce their grappa. (Courtesy Griffo Distillery)
Three to try
Griffo Distillery: Sir Lord Francis Grappa ($30): Made from Pinot Noir pomace, this smooth and clean grappa leaves a sweet impression on the tongue. Distiller Mike Griffo describes it as “velvety,” with notes of rose petals, raisins and figs. griffodistillery.com
Prohibition Spirits: Grappa ($40): Prohibition Spirits in Sonoma uses local Pinot Noir pomace to produce this traditional-style grappa. Some customers remark it “reminds them of tequila,” said co-owner and distiller Fred Groth, who is a fan of its laser-sharp edge and hint of eucalyptus. prohibition-spirits.com
Barber Lee Spirits: Grappa ($35): Pomace for this grappa comes from the Barber Cellars winery’s estate vineyards in Sonoma Mountain and Carneros. Distiller Aaron Lee describes it as smooth and dry with a bright character. “You’re going to get those floral and fruity notes because we use Zinfandel and Sangiovese,” he said. barberleespirits.com
Owners John and Gesine Franchetti at Franchettis’ Wood Fire Kitchen, Catering & Events located on Dutton Avenue in Santa Rosa. May 12, 2016. (Photo: Erik Castro/for The Press Democrat)
Chef John Franchetti and his wife, Gesine, will close their beloved German and Italian restaurant Franchettis’ in Santa Rosa at the end of December, with an initial Press Democrat/Sonoma Magazine report about the impending closure drawing criticism from members of a popular nearby church.
The Promise Center church is in the process of purchasing the building that houses the restaurant, according to its pastor, Chadwick King. On Wednesday, King questioned statements from John Franchetti on Monday that attributed some of the restaurant’s business problems to parking and other issues related to the church’s growth.
Regardless, the planned closure is “so bittersweet,” said John Franchetti, who has been a champion for local food and restaurants for decades. Franchetti was a partner in Rosso Pizzeria & Wine Bar when it opened in Santa Rosa in 2009 and Tra Vigne restaurant in St. Helena.
Franchettis’ opened as Rosso Eventi + Rosticerria in 2014 (1229 N. Dutton, Santa Rosa) and focused on rotisserie chicken and hand-tossed pizzas cooked to just-blistered perfection in the 850-degree oven. Franchetti and Rosso co-owner Kevin Cronin split in 2015, after which the menu changed to include signature entrées like ‘Chetti’s spicy chicken, polenta and woodfired vegetables, as well as sandwiches and breakfast items. The restaurant changed its name to Franchettis’ Gasthaus + Biergarten in 2019.
According to Franchetti, the restaurant, which is located in a business park, faced challenges during church services when parishioners’ cars took up much of the parking lot, discouraging existing restaurant patrons, said Franchetti. The church now has five services per weekend, and Franchetti said he hoped parishioners would be a built-in audience.
Pastor King, however, said The Promise Center had worked hard to accommodate the neighboring restaurant. “We bent over backwards every weekend fighting to protect 30 (parking) spots for the restaurant and its clients,” he said.
According to King, the Franchettis approached The Promise Center last summer about acquiring the restaurant business and taking over the remainder of their five-year lease.
“They mentioned wanting the church to carry on with a loving place for food and fellowship that would continue bringing people together,” said King.
“Soon after sharing our interest in this opportunity, the owner of the building approached us and asked us if we would be interested in purchasing the entire building. After several conversations and deep consideration, we said yes to both offers,” King added.
“While nothing is perfect, throughout our over eight-year relationship with Franchettis, we have strived to be good neighbors and to help them flourish.”
Reached Wednesday, building owner Darel Hodgson confirmed that a sale of the restaurant building to the church is in the works but has not closed.
On Monday, John Franchetti characterized the relationship with the church as fraught, saying “it’s been a hard thing, and we’ve been vocal about it, but we’re happy to be free of the lease.” On Wednesday, Franchetti’s wife, Gesine, said she wants to put the whole issue behind both parties, noting that the church didn’t push the restaurant out of its lease.
“They did not push us out, we came to an agreement that suits both of us,” she said.
King said that he wishes the best for John, Gesine and their employees.
“We will miss their food and their hospitality,” he said.
CLARIFICATION (Nov. 27, 2024, 4:30 p.m.): An earlier version of this story didn’t fully address the circumstances under which the Franchettis’ restaurant lease might change. This story updates with comments from the church and the building’s owner.
Sequence of Spot Prawn: Bisque made with the shells, grilled tail with rose geranium, prawn head XO at Enclos restaurant in Sonoma. (Bonjwing Lee)
It’s been 15 months since chef Brian Limoges arrived in Sonoma as the executive chef of Enclos, an exceedingly ambitious fine dining restaurant expected to open Dec. 5.
The celebrated alum of Atelier Crenn, Quince and Birdsong in San Francisco — all Michelin-starred restaurants — has been immersing himself, quite literally, in the flora and fauna of his new home.
Eight-mile early morning hikes through the 98-acre Montini Open Space Preserve near Limoges’ home have provided ample opportunities for forest bathing among fields of oat grass, lichen-covered live oaks and groups of mule deer. Walking the preserve’s winding Sonoma Overlook Trail grounded the chef in the Sonoma landscape and was the genesis of his multicourse, terroir-driven menu that’s making waves in the culinary world even before its first official service.
Chef Brian Limoges of Enclos restaurant in Sonoma. (Adahlia Cole)
The new restaurant, housed in a renovated 1880s Victorian home in downtown Sonoma, is an extension of Stone Edge Farm Estate Vineyards & Winery, owned by Mac and Leslie McQuown. With just 12 tables, it’s a restaurant and private wine tasting experience hybrid.
“When I was thinking of the restaurant’s cuisine and using those (outdoor) experiences, I wanted it to be about that. We agreed that the restaurant should be about Sonoma and the terroir here, and we tell the story through that,” said Limoges in a recent interview.
That means showstopping dishes, including “Antlers,” smoked oat flour tarts filled with venison and topped with fried lichen served on a deer antler, or “Honeycomb,” tiny ice cream sandwiches made by pastry chef Sophie Hau perched atop a honeycomb frame from the farm.
Smoked oat flour tart with venison and tree lichen at Enclos restaurant in Sonoma. (Adahlia Cole / Courtesy Enclos)
Limoges, who grew up in a New Hampshire town of 14,000, said coming to Sonoma is a kind of bookend to his culinary career after working in big cities.
“It felt natural to be here. I was drawn back to nature, and there’s a lot of serendipity in this opportunity to be here,” said Limoges.
Already, there’s talk about Michelin ambitions for the sleepy town of Sonoma, which currently has no Michelin stars, unlike tonier Healdsburg or nearby Napa Valley. Limoges acknowledges his interest — he’s helmed several starred restaurants — but wants the driving force to be people rather than prizes.
“Honeycomb” dessert at Enclos restaurant in Sonoma. (Adahlia Cole / Courtesy Enclos)
“The moment (Michelin) is your goal, you forget why you’re doing this in the first place. We want to take care of people through creative cuisine, hospitality and a warm experience, and I think Michelin comes naturally with that,” he said.
“I’ve been in restaurants of all different types of stars and achievements, but the driving force is to provide an experience for our guests.”
The 11-course meal is $225 per person, and reservations are being accepted for December.
Stony Hill in St. Helena combines classic wines and midcentury glamour. (Courtesy of Stony Hill)
Credited with planting Napa Valley’s first Chardonnay vines in 1948 and opening one of the valley’s first post-Prohibition wineries in 1951, Stony Hill has spent more than seven decades championing lean white wines. Now, nearly four years into new ownership, the winery is moving into the modern age with a revamped tasting room and a refined interpretation of its legendary house style.
When Fred and Eleanor McCrea bought an old goat ranch on Spring Mountain in 1943, the couple envisioned a summer home at the site. But Fred soon came to believe that the high-elevation property, with its volcanic mountain soils and limestone sublayer, would be ideal for producing Burgundian-style Chardonnay and racy Riesling. He was right.
Stony Hill released its first wine in 1954 and the winery went on to become a cult favorite for its mineral-driven whites. Long Meadow Ranch picked up a majority stake in the winery in 2018, and two years later, Heitz Cellar owner Gaylon Lawrence Jr. and CEO Carlton McCoy Jr. bought Stony Hill. Along with the McCrea family’s historic Chardonnay, Gewürztraminer and Riesling plantings, the estate’s certified-organic vineyards now include Cabernet Sauvignon, Merlot and Syrah.
The revamped Stony Hill in St. Helena includes a stylish living room lounge where vinyl records spin, plus a cozy library and a patio that showcases sweeping mountain views. (Courtesy of Stony Hill)Mountaintop views and a stylishly revamped tasting room await at Stony Hill in St. Helena. (Courtesy of Stony Hill)
The vibe
Stony Hill sits in a remote location between St. Helena and Calistoga, within Bothe-Napa Valley State Park. As you wind your way up a steep one-lane road, you may find yourself wondering if you’ve somehow taken a wrong turn. When you get to the top of the hill, you’ll spot the midcentury home that serves as the winery tasting room.
Don’t be fooled by the structure’s understated appearance; in 2022-23, the McCrea family’s original 1951 home received a luxurious makeover. The revamped space includes a stylish living room lounge where vinyl records spin — Curtis Mayfield’s “Superfly” was playing the day I visited — plus a cozy library and a patio that showcases sweeping mountain views. Though the designers replaced the family’s “well-loved” furniture, all of the pieces are vintage and many of Fred’s books remain.
Though St. Helena’s Stony Hill made its reputation as a white wine house, it is increasingly leaning into reds. (Courtesy of Stony Hill)
On the palate
Stony Hill’s wine style remains largely unchanged after 70 years, though it appears to be moving in a slightly weightier direction. The 2019 Estate Chardonnay ($137), with its saline and mineral notes, has a silky texture and hints of pastry crust richness. The 2022 L’Escalier ($150), an unconventional blend of Riesling, Gewürztraminer and Chardonnay, is aromatic and tangy with a zing of acidity.
Though Stony Hill made its reputation as a white wine house, it is increasingly leaning into reds. The 2021 Estate Cabernet Sauvignon ($250) is structured and delicate, with aromas and flavors of ripe black cherries.
Yes, the wines are pricey, but the cost of a visit is pretty much in line with other high-end Napa properties. Tastings start at $85 for the Taste of Stony Hill sampler (if you’re a Napa local, you can book it for just 50 bucks). Higher up on the bougie scale are the Residence Experience ($150), which includes cheese pairings and library wines, and the Terroir Experience ($350) — a deluxe offering that features a vineyard tour in a Lexus SUV.
Mountaintop views and a stylishly revamped tasting room await at Stony Hill in St. Helena. (Courtesy of Stony Hill)
Beyond the bottle
Since you’re already surrounded by Bothe-Napa Valley State Park, why not take a scenic hike? Covering nearly 2,000 acres, the park includes 10 miles of trails amid a fragrant forest of redwood, oak and fir trees. Try the 3-mile Redwood Trail, a favorite for its shady canopy and mixed evergreen forest, then head to downtown Calistoga for a browse and a bite.
Stony Hill, 3331 St. Helena Highway North, St. Helena. Tastings by appointment only. stonyhillvineyard.com
Tina Caputo is a wine, food and travel writer whose work has appeared in numerous publications, including SevenFifty Daily, Visit California, HuffPost and Sonoma magazine. Follow Tina on Twitter @winebroad, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
Multiple dwellings exist on the property. (Daniel Wilson)
So you want to make wine? There’s an opportunity to purchase a vineyard, winery and estate on the Benessere Vineyards property in St. Helena. The land previously housed the Bronco Wine Company that produced wines under the Charles Shaw label, which became a Trader Joe’s fan-favorite known as “Two-Buck Chuck.”
Situated at the end of a countryside lane, the land enjoys a convenient-but-removed proximity to St. Helena’s well-traveled Highway 29. The asking price is $35 million.
Multiple dwellings on the property. (Ned Bonzi)Wine tasting patio. (Daniel Wilson)
Forty-three acres of vineyards, plus winemaking and wine-tasting facilities, are available to continue the business. The property has a “pre-WDO” winery permit, meaning it operates under laws prior to the Winery Definition Ordinance restrictions implemented in Napa County in 1990.
Multiple dwellings make up the eight-bedroom, seven-bathroom estate with four fireplaces and several decks. Shrouded in mature landscaping, the structures have a transitional style and connect via a long covered porch with Tuscan columns.
Inquiries should be directed to listing agents Kevin McDonald, 707-391-3382, and Jamie Spratling, 707-339-6468, of Sotheby’s International Realty – St. Helena Brokerage, sothebysrealty.com
On 400 acres of rolling hills in Sonoma, among gnarled ancient oaks, is a modern, five-bedroom family retreat recently built by interior design firm Studio Collins Weir and architecture firm Turnbull Griffin Haesloop. The architects continue the legacy of the late William Turnbull Jr., who was part of the trailblazing team that designed the iconic Sea Ranch community.
In the decade prior to the new Sonoma build, the homeowners lived part time on the land in the property’s existing yurt. Unplugged from their tech industry careers, they camped, hiked and learned the lay of the land. When ready to build, they chose Studio Collins Weir and Turnbull Griffin Haesloop for their commitment to design homes that sit harmoniously on the natural landscape.
The architects originally envisioned the dwelling to be a wood-clad structure, but wildfires in the area inspired them to choose a Corten steel exterior.
Kitchen and dining area. (Adam Rouse)Children’s room. (Adam Rouse)
The home enjoys 360-degree views and surrounds a covered terrace with a live fire kitchen. This connects to the interior open-plan kitchen and living room area with a sunken couch. The other side of the covered terrace leads to the pool and fire pit at the hillside’s edge.
The interior palette eschews the sameness and colorlessness seen in many modern homes. In one room there’s indigo and green. In another there’s plum and gold. Another room has fern green, mustard and orange. The unique palettes are pulled into each en-suite bathroom via handmade tiles sourced from Sonoma Tilemakers, Heath and Cle Tile.
Furniture is handmade and includes pieces by California artists Jonathan Cross and Dan John Anderson. A playfully large Davide Groppi lamp mimics the moon, revered in this Valley of the Moon region.
Creating another element of connection in this project, the homeowner lent his own craftsmanship to the kids’ room bunk beds. Cedar-plank beds and ladder — a Studio Collins Weir design — is a sleekly elegant addition.
French Toast with strawberries from the William Tell House in Tomales. (John Burgess/The Press Democrat)
While the name suggests a French origin, various iterations of French toast have been created around the world for centuries. The earliest known reference to the dish is in a collection of recipes from the Roman Empire called the Apicius, thought to have been compiled in the first century. The simple recipe, described in the Apicius as “aliter dulcia” (“another sweet dish”), involved breaking white bread into large pieces, soaking the bread in a mixture of milk and beaten eggs, frying it in oil and then covering the golden creation with honey.
Similar recipes that sought to make use of stale bread appeared in 14th century Germany as “Arme Ritter” (“poor knight”) and, around the same time, in an influential French cookbook, Le Viandier, as “tostées dorées,” or “golden toasts.” Today, the French call the dish “pain perdu” (“lost bread”), the Germans still call it “Arme Ritter” (several Nordic countries also call it “poor knights” in their languages), the Spanish call it “torrija” and the Portuguese call it “rabanadas.”
So how exactly did French toast get the name “French Toast” in the U.S.? Is there anything Parisian about the toast? Well, nobody knows for sure. There are several origin stories and legends — according to one of them, a chef named Joseph French came up with his own version of the dish in Albany, NY, in 1724. Failing to use an apostrophe, he called his culinary invention “French toast,” rather than “French’s toast.”
A more likely scenario, however, is that the name French toast was first used in England in the 17th century (perhaps the British picked up the recipe on a trip across the channel) and then crossed the Atlantic Ocean to America with the early settlers.
Whatever the name and no matter the origin of the dish we like to call French toast, making good use of stale bread continues to produce delicious results: a sweet, eggy, golden dish fit for a fancy brunch or last-minute breakfast for the kids.
If you’re craving this breakfast of champions or would like to to celebrate National French Toast Day (Nov. 28) in style, we’ve compiled a list of some of our favorite spots for digging into this dish.
Brunch items from Grossman’s Noshery include GB Cinnamon Babka French Toast with two eggs, chicken apple sausage and orange ginger butter, front left, on Tuesday, July 2, 2024. Other plates are: Lox & Latke Benedict, Terri’s Favorite containing griddled house pastrami, and a Lox Plate. (Darryl Bush / For The Press Democrat)
Grossman’s Noshery & Bar, Santa Rosa, GB Cinnamon Babka French Toast ($18)
Grossman’s decadent cinnamon babka served with two eggs, chicken apple sausage and orange ginger butter. 308 1/2 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Crepevine, Santa Rosa, French Toast La Suisse ($13)
Housemade French white bread dipped in a yogurt-vanilla egg batter and served with cinnamon and powdered sugar. Also great: French Toast Parisienne ($13): Cinnamon raisin bread dipped in a yogurt-vanilla egg batter served with cinnamon and powdered sugar. 740 Farmers Lane, Santa Rosa, crepevine.com
Dierk’s Parkside Cafe, Santa Rosa, French Bread French Toast ($12.50)
Four slices of baguette dipped in an egg and cinnamon batter. 404 Santa Rosa Ave., Santa Rosa, 707-573-5955, dierksparkside.com
Jeffrey’s Hillside Cafe, Santa Rosa, French Toast Combo ($16.50)
Texas toast topped with powdered sugar and strawberries and served with two eggs and choice of bacon, sausage or ham. 2901 Fourth St., Santa Rosa, 707-546-6317, jeffreyshillsidecafe.com
French toast with Sal Do Chenin Blanc from J & M’s Midtown Café on Oct. 23, 2023, in Santa Rosa. (John Burgess/The Press Democrat)
J&M’s Midtown Café, Santa Rosa, Cinnamon Swirl French Toast ($18)
Two pieces of cinnamon raisin bread served with two eggs and a choice of meat. Also: ciabatta French toast ($14). 1422 Fourth St., Santa Rosa, 707-545-2233, jm-midtowncafe.com
Piner Cafe, Santa Rosa, French Toast Sandwich ($14.45)
Slices of French toast accompanied with an egg and two strips of bacon, four sausage links or half slice of ham. Also great: Walnut Cinnamon French Toast and Raisin Bread French Toast ($14.95). 975 Piner Road, Santa Rosa, 707-575-0165, pinercafe.com
Omelette Express, Santa Rosa and Windsor, French Toast ($13.25)
Griddled French toast topped with cinnamon. 112 Fourth St., Santa Rosa, 707-525-1690; 150 Windsor River Road., Windsor 707-838-6920, omeletteexpress.com
Three pieces topped with brandy cream sauce, powdered sugar and fresh blueberries. 572 E. Cotati Ave., Cotati, 707-242-3075,thetwinsrestaurant.com
Cafe Bellini, Petaluma, Creme Brûlée French Toast ($16)
Thick-sliced French bread in a creme brûlée batter with mascarpone cheese, powdered sugar, berries and maple syrup. 100 S. McDowell Blvd., Petaluma, 707-774-6160,thecafebellini.com
Pub Republic, Petaluma, Maple Fried Chicken & French Toast ($18)
Egg-battered Texas toast, buttermilk-fried chicken breast, crispy bacon and maple syrup. Take note that the French toast is a weekend brunch treat served on Saturdays and Sundays only. 3120 Lakeville Highway, Petaluma, 707-782-9090, pubrepublicusa.com
Sax’s Joint, Petaluma, TT’s Famous French Toast ($14)
Sourdough French bread dipped in egg batter and grilled in cinnamon and sugar, then topped with marionberry cream cheese. Also great: French Toast ($14): Extra thick slices of locally made cinnamon challah bread; and Little P (aka Patricia’s Favorite; $16): Battered sourdough bread with two eggs and bacon or sausage. The portions are huge, so bring an appetite. 317 Petaluma Blvd. S., Petaluma, 707-559-3021, saxsjoint.com
Skillets Cafe, Windsor, French Toast ($12)
Thick slices topped with powdered sugar and served with melted butter and maple syrup. 8776 Lakewood Drive, Windsor, 707-657-7599,facebook.com/skilletscafewindsor
Costeaux French Bakery & Cafe, Healdsburg, Pain Perdu ($17)
Thick slices of housemade cinnamon walnut bread topped with seasonal fruit, whipped mascarpone and pure Vermont maple syrup. 417 Healdsburg Ave., Healdsburg, 707-433-1913,costeaux.com
Tiramisu French Toast with whipped mascarpone, raspberry, coffee ice cream and cocoa nibs on Goguette brioche from the Acorn Cafe, Thursday, Oct. 3, 2024 in Healdsburg. (John Burgess / The Press Democrat)
Acorn Cafe, Healdsburg, Tiramisu French Toast ($16)
The new brunch favorite Acorn Cafe has a Goguette brioche topped with raspberries, cocoa nibs, dollops of whipped mascarpone and coffee ice cream. 124 Matheson St., Healdsburg, acornhealdsburg.com
The Parish Cafe, Healdsburg, Bananas Foster Pain Perdu ($16)
French-style pain perdu with caramelized bananas, topped with pecans and maple bourbon sauce. 60 Mill St., Healdsburg, 707-431-8474, theparishcafe.com
Basque Boulangerie Cafe, Sonoma, French Toast ($11.50)
Served with strawberry compote, whipped cream and toasted almonds. 460 First St. E., Sonoma, 707-935-7687, basqueboulangerie.com
Sonoma Eats, Sonoma, Tres Leches French Toast ($15)
According to our dining editor, the new breakfast menu at this favored Mexican restaurant is mouthwatering and has a “fantastic” Tres Leches French Toast. The breakfast item consists of croissants dipped in a tres leches mix, griddled and topped with cream and strawberries. 18133 Sonoma Hwy, Sonoma, 707-343-1141, sonoma-eats.com
French toast with berry compote, berries and whipped cream is one of the many breakfast items available at Verano Cafe in Sonoma. (Robbi Pengelly/Index-Tribune)
Verano Cafe, Sonoma, French Toast ($13)
Topped with strawberries and whipped cream and served with fresh fruit. 18976 Sonoma Hwy, Sonoma,707-931-6837, veranocafesonoma.com
Creekside Cafe, Sonoma, French Toast ($12.95)
Three pieces of crispy sourdough coated in cornflakes. Add seasonal fruit and maple syrup. 239 Boyes Blvd., Sonoma, 707-996-8062
Willow Wood Market Cafe, Graton, Challah French Toast ($18.50)
Challah bread in a Häagen-Dazs vanilla ice cream batter, topped with toasted pecans, pure maple syrup, fresh fruit garnish and powdered sugar. 9020 Graton Road, Graton, 707-823-0233, willowwoodgraton.com
Strawberries & Cream French Toast with ciabatta bread, maple butter, strawberry lemon compote and sweet cream from the The Wild Poppy along the Bodega Hwy west of Sebastopol Friday, May 3, 2024. (John Burgess/The Press Democrat)
The Wild Poppy Cafe, Sebastopol, Berries & Cream French Toast ($16)
Ciabatta bread with maple butter, sweet cream and seasonal berry lemon compote. 9890 Bodega Highway, Sebastopol, 707-503-6332, thewildpoppycafe.com
Sebastopol Sunshine Cafe, Sebastopol, Texas Style Thick-Cut French Toast ($10.99)
Topped with whipped cream and comes with choice of bananas, strawberries or blueberries. Also great: Coconut French toast ($9.49): Topped with whipped cream and coconut flakes. 124 S. Main St., Sebastopol, 707-827-3935,sebastopolsunshinecafe.com
Howard Station Cafe, Occidental, French Toast ($12)
Texas toast in a special egg batter, with vanilla and a pinch of orange zest, grilled to a golden brown and topped with powdered sugar. 3611 Bohemian Highway, Occidental, 707-874-2838, howardstationcafe.com
Cape Fear Cafe, Duncans Mills, Panhandle French Toast ($12.95)
Topped with cinnamon, vanilla, hot syrup and housemade molasses butter. 25191 Main St., Duncans Mills, 707-865-9246,capefearcafe.net
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)
Baked on the River, Guerneville, Baked and Toasted ($16)
House-baked French toast with berry coulis, vanilla cream, maple syrup and butter. 17071 Highway 116, Guerneville, 707-865-6060, facebook.com/bakedontheriver
Estero Cafe, Valley Ford, Sourdough French Toast ($17)
Thick-cut slices of Red Bird Bakery sourdough soaked in rich custard and topped with whipped cream, seasonal fruit and housemade vanilla cider maple syrup. Similar menu item at sister restaurant Americana in Santa Rosa. 14450 Highway 1, Valley Ford, 707-876-3333,esterocafe.com
Drakes Sonoma Coast, Bodega Bay, French Toast ($16)
Seasoned buttermilk batter French toast with a crunchy cornflake crust, maple syrup and seasonal compote. 103 Coast Highway 1, Bodega Bay, 707-917-0567,drakesbodegabay.com
A visitor to Stonestreet Winery makes their way thropugh a full display of fall colors in the Alexander Valley near Jimtown north of Headldsburg. (Chad Surmick / The Press Democrat)
When you live in Sonoma County, you’re never lonely for out-of-town visitors. Family, friends, college roommates, even casual acquaintances are all eager to catch up with you and take in all that the region offers.
Now through New Year’s is high season for house guests, with the number of invading out-of-towners larger than the kids’ gift lists. For local hosts, it can be a challenge deciding where to take restless visitors, especially those on a budget. Farm-to-table restaurants and taquerias are a given. Winery tasting rooms? Natch.
Go any direction in Sonoma County, and you will wind up somewhere intriguing. You’re never far from good food, natural beauty and wine tasting. But with so many choices, we’ve creamed off a few foolproof excursions that will fill up a day and make your guests’ stay in Sonoma County more memorable.
Click through the gallery for a four-day itinerary that includes some not-so-obvious explorations of Sonoma County, guaranteed to please your guests as much as you.
Meg McConahey contributed to this article.
Walk among centuries-old redwoods at Armstrong Woods State Park in Guerneville. (Kent Porter/The Press Democrat)
Day 1: Into the Armstrong Woods and to the coast
Armstrong Redwoods State Natural Reserve in Guerneville is a great place to introduce visitors to the natural superlatives of Sonoma County. Magnificent, 1,200-year-old Sequoia sempervirens, commonly known as coastal redwoods, tower in a way that makes humans feel very small and very serene. Redwoods are among the natural wonders of the world and among the planet’s oldest living organisms. And they’re an easy drive from anywhere in the county.
The Armstrong reserve features a 1½-mile, ADA-accessible trail, making this an easy outdoors experience for everyone in your group. Arrive early and with jackets to combat the marine chill. At 7:45 a.m., you’ll find an empty parking lot and the quiet woods, sans Segways and smartphone selfie-taking hordes. By contrast, visitors to Marin’s Muir Woods have to make a reservation.
After an hour among the gentle giants, depart as the parking lot begins to fill. Those arriving have had their breakfast, so now it’s time for yours. Coffee Bazaar in Guerneville provides house-roasted coffee and pastries. Or drive a little farther west, along the Russian River, to Duncans Mills’ Gold Coast Coffee and Bakery.
Luis Algredo bakes fresh pizza at Gold Coast Coffee and Bakery in Duncans Mills on Tuesday, Sept. 13, 2011. (Beth Schlanker/ The Press Democrat)The Duncans Mills General Store has survived for a century serving its community. (John Burgess/The Press Democrat)
Founded in 1877, Duncans Mills is a quaint station on the way to the coast from the river towns, with a charming general store and a depot museum next to where the Northwestern Pacific Railroad once ran. If you still have Christmas shopping to do, then Duncans Mills is a good place to browse. Don’t miss Jim Raidl’s Jim and Willies, a real curiosity shop of quirky antiques and curios with a friendly proprietor.
On the road again, continue west. For some sea air and wide-open ocean views to amaze visitors from land-locked places, stop at the Vista Trail in Jenner at the mouth of the Russian River. If you’re lucky, you’ll spot some harbor seals.
After watching waves crash in the fresh sea air, you’ll be ready for the drive south on Highway 1 to Bodega Bay. This is the classic Sonoma Coast scene of crashing waves, and trails along the bluff are accessible to most people. Check out the whimsical wind spinners at Candy & Kites, the colorful array of saltwater taffy at Patrick’s and the Japanese prints at Ren Brown Collection Fine Art Gallery.
Patrick’s Salt Water Taffy in Bodega Bay, Wednesday, May 17, 2023. (Chad Surmick / The Press Democrat)Cinnamon French toast made from Village Bakery brioche topped with butter, fresh whipped cream, organic raspberries and real maple syrup with orange slices, sparkling wine and a cappuccino at Estero Cafe in Valley Ford. (Alvin Jornada/The Press Democrat)
Start heading inland for a hit of Alfred Hitchcock in the tiny town of Bodega. Snap a “The Birds” selfie outside the old Potter School, immortalized in the scene where schoolchildren run screaming and flailing from their classroom. It’s a private residence, so stay on the road. Then swing by the nearby Saint Teresa of Avila Church, also featured in the film.
You’ll be hungry by now. For lunch, consider the Estero Cafe in Valley Ford just a few minutes’ drive away. The restaurant pays homage to local farmers with its hand-lettered chalkboard menus and homestyle food. Its inventive brunches, sandwiches and salads make it one of the county’s top foodie destinations.
Day 2: Healdsburg for the holidays
Start your day by taking in one of the most spectacular gems of Sonoma County — Lake Sonoma. Then head to Healdsburg (a 10-minute drive) for a leisurely breakfast atCosteaux French Bakery.
Avocado Toast with artisan bread, pepitas, hard-boiled eggs, chile flakes, radishes, pickled red onion and pea shoos from chef Jorge Flores at Costeaux Bakery in Healdsburg. Photo taken Wednesday, June 28, 2023. (John Burgess / The Press Democrat)
Costeaux French Bakery is a frequent winner in baking competitions, and its fresh breads are served in Sonoma restaurants. But not many people know that Costeaux serves great breakfasts and lunches.
After breakfast, let the bookworms and audiophiles in the group browse the fiction, vinyl and CD selection at Levin & Company. Take the stairs to the mezzanine for its collection of local art, jewelry and crafts. Next, visit the antique markets — like Shoffeitt’s Off the Square and Antique Harvest— all within easy walking distance of the plaza.
No Healdsburg visit is complete without a winery stop, or two.Lambert Bridge boasts a tasting room with a large fireplace, making it a cozy place for sipping wines in colder months. The Healdsburg Bubble Bar, nestled in a quaint 1906 Queen Anne Victorian near the plaza, offers a wide assortment of sparkling wines.
Aaron Rosewater, co-owner of Levin & Company, organizes the shelves at his bookstore in Healdsburg on Tuesday, August 21, 2018. (Beth Schlanker/ The Press Democrat)The Bubble Bar tasting room in Healdsburg will focus on champagnes, sparklers, cavas, proseccos and all things bubbles. Photo taken Monday, Feb. 5, 2024. (John Burgess / The Press Democrat)
As the sun goes down, head toBarndiva for a craft cocktail and dinner, and watch the outdoor lights twinkle over the quirky art on the patio. Don’t miss the eclectic collection of British Cigarette Cards at the Gallery Bar.
Day 3: In search of lost time, and more wine, in Sonoma Valley
Winter is a good time to check out the new museum exhibit in Jack London State Historic Park. Even if it’s too cold or wet to hike, you can take cover in the House of Happy Walls museum dedicated to the great writer and his wife, Charmian.
Right outside the park gate, Benziger Family Winery offers vineyard tram tours that will get you out of the tasting room and among the vines, which have their own sculpted beauty in winter.
The House of Happy Walls museum at Jack London State Historic Park in Glen Ellen. (Courtesy Sonoma County Tourism)
Make it an outdoorsy day at Sonoma Botanical Garden, one of Sonoma County’s secret spots. Few travel writers have discovered it, meaning you may have this 20-acre garden of rare Asian plants all to yourself. Easy paths wind past ponds and through dense plantings of trees and shrubs with something of interest in every season. There is a nice gift shop for garden lovers as well as golf cart tours by arrangement for those with mobility problems.
In the town of Sonoma, the walkable square offers places to sip, shop and dine. For celebratory sparkles during the holidays, there’s SIGH Champagne bar. No reservations needed, and they always offer three flights of French, Californian and other tantalizing sparklers. If you have teetotalers or beer drinkers in your party, this is a great tasting room option. They also offer draft beer, regular wine and non-alcoholic beverages, as well as snack-sized bites, both savory and sweet.
Sonoma Plaza offers holiday cheer and attractions for history buffs, from the Sonoma Mission to the barracks and Toscano Hotel, all within two blocks. There’s a big parking lot behind the barracks on First Street East.
Marinated mussels, marinated vegetables, goat stew with fingerling potatoes and fried piri piri potatoes at Tasca Tasca in Sonoma. (Erik Castro/for The Press Democrat)
When you’re ready for a bite to eat, consider Tasca Tasca (TT Tapas). Tasca stands for tavern or pub in Portugal. Chef Manuel Azevedo offers updated Portuguese tapas with a fresh Sonoma spin. They’re also open late. Or head down Broadway to HopMonk Tavern for bar bites and beer, washed down with live music on the weekends.
Day 4: Petaluma, Sebastopol and a farm-to-table finale in Forestville
The age of Petaluma, settled in the 1850s, might not impress visitors from Europe, but the downtown’s quaint storefronts, heritage homes and retro memorabilia will make even your English uncle or Swedish aunt melt. But first, start with breakfast at Della Fattoria, one of the country’s finest bread bakers, famous for its Meyer lemon rosemary boule. Try the breakfast toast with ricotta cheese, banana slices, toasted pecans and honey.
Della Breakfast Toast with ricotta cheese, banana slices, toasted pecans, honey and salt at Della Fattoria in Petaluma. (Beth Schlanker/The Press Democrat)A variety of dishes from Farmstand at Farmhouse Inn in Forestville. (Aubrie Pick)
Downtown, check out the vintage guitars and mandolins at Tall Toad Music and the 1,800 varieties of heirloom seeds at The Seed Bank, owned by Baker Creek, one of the country’s leading purveyors of heirloom seed.
If you want to arrange for a farm-to-table grand finale, you could make reservations at Farmhouse Inn’s upscale but surprisingly low-key Michelin-starred restaurant in Forestville. For a more affordable but still delicious option, Farmhouse Inn’s casual eatery Farmstand serves woodfired dishes and pizza.
Orange wines are often more complex than whites, boosting their versatility with food, yet they are less likely than many red wines to overwhelm delicate dishes. (Shutterstock)
For many families, the annual Thanksgiving menu is predetermined by tradition. But that doesn’t mean you have to serve the same wine every year. The cornucopia of sweet and savory flavors on the Thanksgiving table invites a wide range of wines to join the party. Pinot Noir and bubbles are the classics — but why not add a little adventure to the meal with a bottle or two of “orange” wine?
Also known as skin-contact or amber wine, orange wine is made with white grapes. During fermentation, winemakers leave the grape skins on for a few days or longer to add color, structure and depth. The resulting orange-hued wines are often more complex than whites, boosting their versatility with food, yet they are less likely than many red wines to overwhelm delicate dishes. Some examples are light and fresh, with subtle tannins; others are intense, with bracing acidity and bitter notes.
“You’re essentially making red wine from white grapes, trying to coax certain flavors and aspects of both red and white wines,” says Luke Nio, winemaker at Kivelstadt Cellars in Santa Rosa.
Luke Nio, winemaker at Kivelstadt Cellars in Sonoma and his own Filomena Wine Company. At Thanksgiving, Nio loves to pair orange wine with his grandmother’s savory sausage and Swiss chard stuffing — and with the following day’s turkey sandwiches. (Photo by Marielle Chua)
At Thanksgiving, Nio loves to pair orange wine with his grandmother’s savory sausage and Swiss chard stuffing — and with the following day’s turkey sandwiches.
“Many orange wines are loud, bright, textural and bursting with autumn flavors,” he says. “The same can be said about towering leftover Thanksgiving sandwiches.”
William Allen, the founder and winemaker at Two Shepherds in Windsor, recommends serving lighter-style orange wines with Brussels sprouts, sage stuffing and fall salads with persimmon. Mushroom recipes are another great option.
William Allen and Karen Daenen, the team behind Two Shepherds Wine in Windsor. (Courtesy of Two Shepherds Wine)
“We’re lucky to have so many mushrooms to choose from in Sonoma,” adds co-owner Karen Daenen. “That umami flavor goes so well with light orange wines.”
Even heartier Thanksgiving dishes can pair well with skin-fermented whites, says Hardy Wallace, owner of Extradimensional Wine Co. Yeah! in Sonoma.
“They have the texture and gentle tannins to work with the heavier dishes like turkey, gravy and mashed potatoes,” he says, “and also the brightness to work with some of the fresher sides like green beans, salads and lighter veggies.”
Co-owner Hardy Wallace pouring his wines during a soft opening of his new tasting room for Extradimensional Wine Co. Yeah! in Sonoma, Saturday, Aug. 19, 2023. Wallace says orange wines have the texture and gentle tannins to work with heavier dishes and also the brightness to work with some fresher sides. (Erik Castro / for The Press Democrat)
Wines to try
Two Shepherds
2022 Trousseau Gris, Fanucchi Vineyard
$30
Fermented just five days on skins for a lighter touch, this salmon-hued wine boasts soft tannins and generous acidity. It’s lively on the palate, with peachy notes and a hint of citrus. Versatile with an array of holiday dishes — especially those with mushrooms. twoshepherds.com
Kivelstadt Cellars
2022 Wayward Son
$35
This orange Pinot Grigio has a deep rusty color and aromas of flowers and dry vermouth. Intense, with a touch of bitterness, the wine shines with boldly flavored dishes like sausage stuffing and turkey with gravy.kivelstadtcellars.com
Extradimensional Wine Co. Yeah!
2023 Bedrock Semillon
$50
This is a serious orange wine, made for food. Vibrant orange in color, it offers aromas and flavors of melon, as well as some bitter notes from 45 days of fermentation on the skins. Try it with veggie mains like pumpkin sage gnocchi or mushroom ragu over polenta.winecoyeah.com
Clockwise from top left, Cajun Spiced Catch of the Day, Shrimp and Grits, Bacon + Cheddar Hushpuppies, Collards + Mac and Cheese, Southern Fried Chicken Dinner, Smoked Trout + Baby Lettuces from Easy Rider in Petaluma. (John Burgess/The Press Democrat)
Petaluma is awash with great restaurants, from simple sandwiches to luxurious farm-to-table experiences. It’s never easy to pick favorites, but there are some menus that stand head and shoulders above the rest.
Read on below for our favorite Petaluma restaurants of the moment. Check out the gallery for a peek.
Table Culture Provisions
Table Culture Provisions started quietly, popping up a night or two a week at Petaluma’s Wishbone restaurant. It’s become one of the hottest dining tickets in Sonoma County as owners Stephane Saint Louis and Steven Vargas upped the ante with a Michelin-worthy multi-course tasting menu. From 4 to 6 p.m., TCP offers an a la carte menu of snacks and larger dishes. Reservations recommended. 312 Petaluma Blvd. S., Petaluma, 707-559-5739, tcprovision.com
Table Culture Provisions chef Stéphane Saint Louis serves a collage of late spring bites for two, including squid-ink madeleines, asparagus cappuccino, and golden orbs of Indian pani puri filled with Dungeness crab salad. (Kim Carroll/Sonoma Magazine)Clockwise from top left, Cajun Spiced Catch of the Day, Shrimp and Grits, Bacon + Cheddar Hushpuppies, Collards + Mac and Cheese, Southern Fried Chicken Dinner, Smoked Trout + Baby Lettuces from Easy Rider in Petaluma. (John Burgess/The Press Democrat)
Easy Rider’s approachable, Southern-inspired menu standouts like shrimp and grits, blue crab cakes, collards, Cajun-spice fish and fried chicken draw you in gently rather than forcefully with an overblown caricature of Southern cuisine. Curated local ingredients and California flavors punctuate rather than dominate, accented by Anson Mills grits from South Carolina, Gulf shrimp and Atlantic blue crab. 33 Washington St., Petaluma, 707-774-6233, easyriderpetaluma.com
Street Social
With just six tables and 300 feet of dining space, Street Social feels like the most logical extension of the buzzy underground pop-ups that owners Jevon Martin and Marjorie Pier have hosted up and down the California coast for years. With just over a dozen diners in the restaurant at its busiest, it’s unavoidably intimate and makes you feel like you’ve stumbled across a secret culinary hideout. You have. But with a reservation, anyone’s welcome. 29F Petaluma Blvd. N., Petaluma, 707-774-6185, streetsocial.social
Quiote
This family-owned taqueria is worth a special trip. Their handmade blue corn tortillas — topped with fresh rock cod, cochinita pibil with pickled onions, or al pastor and salsa verde — always make my “best tacos” list. Add a side of guacamole with serrano chiles and crispy raspadas or brothy Rancho Gordo beans to get the full experience. While you’re there, I highly recommend the Jalisco-style mole and braised chicken enchiladas. 121 Kentucky St., Petaluma. 707-774-6130, quiotemx.com
Dishes from Quiote in downtown Petaluma, Friday, Sept. 8, 2023. (John Burgess / The Press Democrat)The simple Margherita pizza at Stellina Pronto pizzeria and bakery in Petaluma. (Heather Irwin/The Press Democrat)
Stellina Pronto
Come for the pastries, stay for the pizza at this Italian bakery cafe. Opened in 2021 with a mouthwatering lineup of baked goods and sandwiches, Stellina Pronto fired up its pizza ovens in May to churn out Neapolitan-meets-New York style pies. Go for the simple yet classic Margherita or the potato and garlic-topped Gianni — one of the bakery’s best white pizzas. Don’t forget to grab a cornetto during your visit.
Part sandwich shop, part Italian grocer, part deli, part bottle shop — Stellina Alimentari defies easy explanation. Owner Christian Caiazzo aptly describes the narrow, brick-lined, mosaic-tiled eatery as having a New York Attitude with Italian Soul. Don’t miss the Il Michelangelo porchetta sandwich, fried risotto balls, panzarotti potato cakes and antipasti. 160 Petaluma Blvd. N., Petaluma, stellinaalimentari.com
Brigitte Bistro
Chef/owner Nick Ronan serves the kind of food he loves best: hearty bistro-style dishes like beef bourguignon and duck confit, along with tableside beef tartare and the requisite steak frites. But instead of pandering to us, he brings the flavors of French homeland directly to the table. Ronan’s favorite motto, “Love. Food. Wine. Passion. Life. People” comes through in his comforting, homey cuisine. 841 Petaluma Blvd. North, Petaluma, brigittebistropetaluma.com
French onion soup at Brigitte Bistro in Petaluma. (Heather Irwin/The Press Democrat)Dolsot Bibimbap, rice topped with vegetables and fried egg in a sizzling stone pot with beef, with traditional Korean side dishes from Soban Korean in Petaluma. (John Burgess/The Press Democrat)
Soban
Routinely recognized as the best “true” Korean cuisine in Sonoma County, Soban serves up an array of hard-to-find dishes like savory pancakes with kimchi, Japchae (glass noodles), Tteokbokki (chewy rice cake that’s a popular street food), spicy pork Bulgogi, sizzling rice bibimbap and soft tofu soup. 255 N. McDowell Blvd., Petaluma, 707-769-3112, sobanpetaluma.com
Sarmentine
The third location of this Santa Rosa French bakery favorite opened in 2024, offering a drool-worthy collection of bakery cases piled with cream-filled desserts like Paris Brest (pate a choux filled with praline cream) and Mille-Feuille, chocolate croissants, brioche buns, fruit tarts (the passion fruit is a favorite) and Madeleines. Tiny caneles have a sticky, crunchy crust and custardy center that buckle my knees with happiness. 840 Petaluma Blvd. North, Petaluma, sarmentine.com
Inspired by his grandma Ethel’s homemade traditional Jewish comfort food, Nicolas Abrams set up a bagel shop in Petaluma. Combining traditional and refined bagel-making techniques with local ingredients — such as Lagunitas beer, used in the boiling process — Ethel’s Bagels churns out wholesome, flavorful bagels that are delightfully chewy with a crisp exterior. While all the bagels receive praise, the standouts are the classic Everything Bagel and the innovative Black Pepper and Parmesan Bagel. The newish deli makes their own pastrami on an impressive Reuben sandwich, plus matzoh ball soup and bagel sandos. 1000 Clegg Court, Petaluma, 707-231-1155, ethelsbagels.com
A Wagyu Pastrami Reuben at Ethel’s Delicatessen in Petaluma, Friday, June 23, 2023. (Kent Porter / The Press Democrat)Banana Split at Kapu Bar, a tiki bar and restaurant in the heart of downtown Petaluma on Keller Street, Feb. 1, 2023. (Chad Surmick / The Press Democrat)
Kapu
This tiki-tastic bar goes all out on the vibe and rum cocktails, but the island grindz keep us coming back. Find a quiet hut of your own, or head to the bar for Filipino lumpia, garlic chicken with furikake, fried noodles or the sweet banana split with rum caramel rice puffs. 132 Keller St., Petaluma, 707-559-3665, kapubar.com
Central Market
Dressed in his chef’s coat, Tony Najiola looms large over the dining room — watching every dish go out, visiting every table to ensure his patrons are happy — but he never imposes. The open kitchen, dining room and bar feel airy, with full views of the wood-fired oven and the line. But it’s the food, frequently sourced from Najiiola’s Muleheart Farm, that really does the talking here. Instead of foams and potions and powders, the food is just, well, food. 42 Petaluma Blvd. N., Petaluma, 707-778-9900, centralmarketpetaluma.com
Pearl
Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang continue to impress with their sunny interpretations of shakshuka, fresh pita, fattoush salad and braised meats, including brisket and lamb. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. (Heather Irwin/The Press Democrat)Meatballs and mashed potatoes at Stockhome restaurant. (Courtesy of newrevmedia.com)
Stockhome
A neighborhood hub for unfussy family-friendly Turkish and Mediterranean street food found in the larger cities of Sweden with homey classics like Swedish meatballs, pickled herring and Swedish pancakes on the menu — all of it with a few nods to California as well. Consider it the United Nations of local dining. 220 Western Ave., Petaluma, 707-981-8511, stockhomerestaurant.com
Lunchette
We love the carefully-sourced, healthy and delicious lunch options at this tiny downtown walk-up. The smoked trout salad with preserved lemon vinaigrette, roasted beets, pickled raisins and cashews is our favorite, along with a warm grain bowl with roasted sweet potatoes and chickpeas. Slices of fresh pizza are also available to pair with your salad. 25 Fourth St., Petaluma, 707-241-7443, lunchettepetaluma.com
The Shuckery
Raw oysters are a Sonoma County staple, and I always forget how much I love the small, unassuming Kumamotos at The Shuckery. Dedicated to the humbler oyster, this cozy cafe is a shucker’s dream. Try the Bingos, grilled oysters with Cognac, mayonnaise, Parmesan and garlic. Plus a full bar and outdoor seating. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com
The Dozen Oyster plate includes St. Simone, Kummomoto and Hog Island oysters from The Shuckery in Petaluma. (John Burgess/The Press Democrat)Five-piece nigiri at Sake 107 in Petaluma. (Heather Irwin/The Press Democrat)
Sake 107
Chef Eiji Ando, a Hana Japanese alum, has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. This is seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like. 107 Petaluma Blvd. N., Petaluma, 707-241-7580, sake107.com
Brewsters Beer Garden
This 350-seat outdoor beer garden in the heart of downtown Petaluma would be packed no matter what the menu looked like — it’s a great place to have a beer. But the food continues to impress, with smoked brisket, my favorite buttermilk fried chicken sando (it’s the goat cheddar) and seasonal salads. Great for a night out with friends or family. 229 Water St. N., Petaluma, 707-981-8330, brewstersbeergarden.com
Wild Goat Bistro
A waterfront classic with insanely good Neapolitan pizzas (like the four cheese fig and pig with prosciutto and fig spread), polenta fries, Early Girl Dip with heirloom tomatoes and pancetta and dinner entrees including Shepherd’s pie, and wild salmon with roasted artichokes. 6 Petaluma Blvd. N., Suite A5, Petaluma, 707-658-1156, wildgoatbistro.com
