Pecan Pie from Sweet T’s in Windsor. (John Burgess/The Press Democrat)
Is it weird that my favorite pie is from a fish and chips shop? Perhaps. But Betty’s Lemon Cloud Pie is about as good as a pie can be, with a flakey crust, tart lemon filling and a crown of real whipped cream. Best of all, the coaster-sized pie is ostensibly just for one or, at least, that’s what I tell myself as I hover over it protectively and poke a sharp fork at anyone trying to steal a nibble. Get your own!
To celebrate National Pie Day, Jan. 23, here are some more terrific spots to grab a pie in Sonoma County.
Betty’s Fish & Chips
Besides the Lemon Cloud, they also sell fruit pies made on site. 4046 Sonoma Highway, Santa Rosa, 707-539-0899, bettysfishandchips.com
The famous Lemon Cloud Pie and Apple Pie from Betty’s Bakery and Fish and Chips in Santa Rosa. (John Burgess/Sonoma Magazine)
Criminal Baking Co.
This bakery and cafe cooks up ultra-creative pies, offering both sweet (roasted apple, triple berry, coconut cream) and savory (chicken pesto, pulled pork, curry vegetable) whole pies and hand pies. Gluten-free crusts are available. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
Noble Folk Ice Cream and Pie Bar
Just like your birthday, you can get both ice cream and pie! In Santa Rosa (539 Fourth St., 707-978-3392) and Healdsburg (116 Matheson St., 707-395-4426).thenoblefolk.com
Peanut Butter Pie at Noble Folk Ice Cream and Pie Bar in Santa Rosa. (Beth Schlanker/The Press Democrat)
Village Bakery
Their berry pie has always been a huge favorite. 3851 Sebastopol Road, Santa Rosa, 707-829-8101, villagebakerywinecountry.com
BurtoNZ Bakery
Tasty meat pies, a rare find in Sonoma County, are available from this New Zealand-inspired bakery in Windsor. 9076 Brooks Road S., Windsor, 707-687-5455, burtonzbakery.com
Famous Southern pecan pie served as it should be — with a crown of vanilla ice cream and a drizzle of caramel. 9098 Brooks Road S., Windsor, 707-687-5185, sweettssouthern.com
Pecan Pie from Sweet T’s in Windsor. (John Burgess/Sonoma Magazine)Mini pies from Petaluma Pie Company in Petaluma. (Sonoma County Tourism)
Petaluma Pie Company
Sweet and savory pies include apple pecan, maple pumpkin, Jamaican beef and pulled pork, but we’re especially fond of the sweet Elvis Pie (peanut butter cream, bananas, chocolate cream, chopped peanuts and whipped cream), and a lime pie topped with Straus whipped cream. 125 Petaluma Blvd. N., Suite B, Petaluma, 707-766-6743, petalumapiecompany.com
Mom’s Apple Pies
The scent of apples and cinnamon greets you in the parking lot of this classic roadside bakeshop. 4550 Gravenstein Highway N., Sebastopol, 707-823-8330, momsapplepieusa.com
Kozlowski Pies
Founded in 1949, Kozlowski Farms has been an icon in Sonoma County for generations. In 2019, Costeaux French Bakery took over the pie and tart production, and continues to sell the pies at regional grocers. The all-butter crusts and pecan crumb streusel topping make their apple, cherry, peach, pecan, pumpkin, strawberry rhubarb and three berry pies local favorites. 707-433-1943, kozlowskipies.com
Moroccan rice pudding topped with poached pomegranate and crushed almonds at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Hidden in a mostly industrial stretch of Petaluma, Pearl is not the kind of restaurant you stumble upon. You arrive here because your friend can’t stop raving about it. Its reputation has grown almost entirely by word of mouth, passed from regular to regular like a closely guarded recipe.
“I love being tucked away in a corner,” said co-owner Annette Yang, a constant presence at the daytime-only bistro.
If Pearl is open, Yang will be there — greeting guests, mixing drinks, serving food and refilling water glasses, often clearing your table at the end of the meal. It’s a true owner-operated restaurant, with Yang’s husband, chef Brian Leitner, dancing between the wood-fired oven and the range with practiced precision.
Chef Brian Leitner cooks during a lunch service at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)A strand of dried chilis at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press-Democrat)
The menu ranges from Levantine-spiced brisket and Persian meatball tagine (both $27) to shakshuka ($25) and Moroccan rice pudding ($12). Pearl knows precisely what it is, even if that identity can be harder to articulate for the uninitiated. Shakshuka, after all, is not a dish you’ll find on a Denny’s menu.
You could describe the food as Middle Eastern, but that feels reductive — too kebabs-and-doner for what’s actually happening here. Levantine and North African is a better fit, with thoughtful nods to the northern Mediterranean. The concise menu draws from the cuisines of Spain, Greece, Turkey, Syria, Palestine, Israel and Morocco, better capturing the restaurant’s warming, spice-forward sensibility.
Open only for breakfast and lunch, Pearl is intentionally focused on daytime cooking. Leitner, a Chez Panisse alumnus who previously owned restaurants in San Francisco and Portland, returned to the Bay Area — and specifically to Petaluma — with Yang to escape the churn of city life.
An outdoor dining area at Pearl restaurant in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Rather than returning to dinner service, the couple committed to daytime hours, a decision that initially felt risky but has proved right. Sticking to breakfast and lunch service allows for creativity without the pressures of dinner, a rhythm better suited to both the food and their lives.
The menu is deeply personal. “This is what we eat at home,” Yang said. “We like big, distinct, clean flavors with a light touch, food that isn’t weighed down by butter and fats.” She describes Pearl’s approach as both ancient and modern, rooted in longstanding food traditions and shaped by the flavors that keep diners returning.
Established
Opened in 2018, Pearl will celebrate its eighth anniversary in April.
Most popular dishes
Shakshuka and meatball tagine.
Persian meatball tagine over a bed of jeweled saffron rice and topped with yogurt and fresh herbs at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)Customers have lunch at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
The vibe
The intimate 45-table space feels deliberately cozy, with bistro tables and banquettes lining the walls and a wood-topped bar well suited for solo diners. Yang keeps the room moving, suggesting creative coffee drinks or sparkling low-ABV cocktails. Seafoam green walls, tin ceiling tiles and a distressed concrete floor give the space a soulful quality that mirrors its owners.
The food
The always-available Levantine brisket ($27) captures Pearl’s intent, with melting slices of long-braised beef rubbed with cumin and garlic, paired with roasted squash and pistachio tahini. The Persian meatball tagine ($27) is another anchor, with spiced lamb meatballs atop multicolored rice and herbed yogurt.
Levantine-spiced brisket with roasted winter squash and pistachio tahini at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)Shakshuka stew with chickpeas, peppers and tomatoes, with griddled halloumi cheese, baked eggs and a side of pita at Pearl in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Shakshuka ($25, $27 with pita) remains one of Pearl’s most popular dishes for good reason: a vivid tomato stew with chickpeas, fresh fava, baked eggs and grilled sheep’s-milk cheese. I’m also partial to the bocadillo ($26), a griddled porchetta sandwich with Gruyere, fig jam and mustard greens. Regulars also swear by the zhoug trout sandwich ($27) with tapenade, bacon and smoked beets, and the picnic plate ($25), a shareable spread of tabouli, hummus, beets, slaw and pita. Desserts change weekly, but the Moroccan rice pudding ($12), scented with cardamom and topped with poached fruit, is always my closer.
Drinks
Annette Yang mixes drinks while working the front of the house at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)The Marrakesh Mojito with house mint shrub, vermouth bianco, and fez green tea at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Beverages are Yang’s domain. As a brunch and lunch destination, Pearl emphasizes playful coffee drinks, lighter cocktails and thoughtful alcohol-free options. The drinks menu includes global wines by the glass and mostly Bay Area beers from HenHouse, Barrel Brothers, Faction and Fort Point. Standouts include the Marrakesh Mojito ($14) with mint shrub, vermouth and fez green tea; the Capp du Monde ($7) with espresso, chicory, orange and steamed milk; and the Morning Fog ($6) with black tea, clove, cinnamon, milk foam and lemon salt.
The price
Tipping is not required nor accepted. Menu prices account for living wages and operating costs, making it refreshing to receive a bill without surcharges or suggested gratuities. Savory dishes range from $25 to $28; desserts are $12 to $13.
The spot
Open from 9 a.m. to 3 p.m. Wednesday through Monday; closed Tuesday. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Winter days along the Sonoma Coast were made for a cup of warm clam chowder, but choosing where to tuck into a bowl of the seaside delicacy is always tough because there are so many great options.
Bodega Bay’s 23rd annual Chowder Day on Jan. 31 is the best opportunity to find a favorite — or a few of them — once and for all. A dozen restaurants stretching from Spud Point to Valley Ford will fire up their giant kettles and dish out samples of their finest chowder while guests drive and slurp at their own pace.
The event, which supports the Chamber of Commerce and visitor center, is a boon to coastal businesses during the slow season and goes on no matter the weather. If the sun is shining, enjoy a glorious day at the coast. If it’s rainy, slip on boots and a jacket and let the hearty chowders work their magic.
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
There are two check-in locations for the event, at Valley Ford Hotel (next to Rocker’s Roadhouse) and at the Sonoma Coast Visitor Center.Chowder tastings begin at 10 a.m. and end at 3 p.m., Jan. 31.
Valley Ford Hotel, 14415 Highway 1, Valley Ford.Sonoma Coast Visitor Center, 913 Highway 1, Bodega Bay.
The Olla Latté with piloncillo syrup, cinnamon and a dried orange slice Friday, Nov. 7, 2025 from Cafe de la Olla in Santa Rosa. (John Burgess / The Press Democrat)
Sonoma County may not experience drifting snow, but we do have blustery days with sideways rain which undoubtedly make us crave warm winter drinks. Here are some of the best cups of cheer for the dark days of winter.
Best Eye Opener
Café de la Olla
This teacup-sized Roseland coffee kiosk opened a year ago and has gained a cultish following for its café de la olla — a cinnamon- and piloncillo-infused Mexican brew traditionally simmered in a clay pot for a deep, earthy kick. Top with cold foam for a sweeter sipper. 959 Sebastopol Road, Santa Rosa. 510-695-1875, cafe-de-la-olla-llc.square.site, instagram.com/cafe_de_la_olla
Best Tea
Patisserie Angelica
Slip in for a simple cup or go all-in on the full tea service — warm scones, tiny sandwiches, the whole fairytale spread — at this tucked-away patisserie. The tea list is stellar, including the Mariage Frères Montagne d’Or, a floral, fruity black tea that’s a passport stamp in a cup. 6821 Laguna Parkway, Sebastopol. 707-827-7998, patisserieangelica.com
Patisserie Angelica in Sebastopol offers dozens of tea selections from around the world for their West County Tea kits. Photo taken Tuesday, April 25, 2023. (John Burgess / The Press Democrat)Melissa Yanc, right, part owner of Quail & Condor in Healdsburg, talks with a friend at the bakery’s new location, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
Best Spiced
Quail & Condor
True chai is supposed to wake you up with its punch of pepper, cardamom, and ginger, but most store-bought blends have gone soft and sugary. At Quail & Condor’s new café, the made-in-house chai remembers its roots, with a kick of masala spice instead of Grandma’s treacly pumpkin spice. 44 Mill St., Unit J, Healdsburg. 707-473-8254, quailandcondor.com
Best Candy in a Cup
Fleur Sauvage
Master chocolatier Robert Nieto’s European-style drinking chocolate is less Swiss Miss and more Willy Wonka chocolate river — rich, creamy, and thicker than Augustus Gloop. This is the stuff chocolate cravings are made of. 370 Windsor River Road, Windsor. 707-892-2162, fleursauvagechocolates.com
Assorted bonbons and a hot chocolate from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Wednesday, Sept. 18, 2023. (John Burgess / The Press Democrat)Petaluma Coffee & Tea has long been a popular gathering spot for locals. (Laura Schneider / Petaluma Coffee & Tea)
Best Hot and Healthy
Petaluma Coffee & Tea Company
The smell of freshly roasted coffee hits you at the door, but don’t skip the milk-and-turmeric latte — spicy, earthy, and a sunny yellow reminder of warmer days ahead. 212 Second St., Petaluma. 707-763-2727, petalumacoffee.com
Best Ancient Blend
Sonoma Eats
Champurrado, a Mexican-style hot chocolate made with milk, sugar, and corn masa, is a cold-season staple. Hand-frothed like it has been by generations of abuelitas, it’s like a pair of knitted mittens for your soul. 18133 Sonoma Highway, Sonoma. 707-343-1141, sonoma-eats.com
3/2/2014: B1: TOASTING WINE COUNTRY: College friends from Sonoma State University and Santa Rosa Junior College pose for a picture at Truett Hurst in the Dry Creek Valley. The annual Wine Road Barrel Tasting, which draws many young tasters, continues today and next weekend.
PC: College friends from SSU and SRJC pose for a picture at Truett Hurst in the Dry Creek Valley. The 36th Annual Wine Road Barrel Tasting continues on Sunday and next weekend.
Winter might be considered the off season for many of the world’s hottest travel destinations, but a Wine Country visit between December and March may be even more enchanting than a stay during the summer months. Much of the scenery is more resplendent and picturesque during the winter as grasses on the rolling hills turn from the pale yellow hue of late summer to verdant green and dry creek beds flow once more with water from seasonal rains.
It is a time of year that beckons the savvy traveler, without tourist crowds to contend with or the bustle that often accompanies them. In winter, you can visit Wine Country for a fraction of the cost of other times of year as local hotels, wineries and restaurants roll out special deals to entice guests. The best time to come is during the week, before hotel prices peak and popular restaurants and wineries get booked up.
Mild winter weather
Some like it hot, but Wine Country can be truly magical in the milder months. The region’s temperate climate means that it never gets too cold, even in the dead of winter, making outdoor excursions and activities pleasant during much of the season. Morning coastal fog can create a cozy or even mystical atmosphere depending on your inclinations. And, just as in legendary Camelot, the fog often burns away as the day progresses, revealing a radiant California sun that lights up the area’s stunning landscapes.
Winter is a perfect season to take long walks on beaches such as Salmon Creek and Goat Rock, go whale watching at places like Bodega Head or Stillwater Cove Regional Park, and take in the lush greenery of nature on hikes through state and regional parks like Tolay, Crane Creek, Helen Putnam and Annadel. For hikes that pair strolls through vineyards with wine tastings, Bartholomew Estate in Sonoma and Alexander Valley Vineyards in Healdsburg are among the vintners that invite guests to explore their grounds.
One of the more accessible places to see a waterfall in winter is at Sonoma Creek Falls in Sugarloaf Ridge State Park. (Chris Hardy / for Sonoma Magazine)
Gushing waterfalls
The region’s waterfalls roar to life again in winter. One of the more accessible places to see a waterfall is at Sonoma Creek Falls in Sugarloaf Ridge State Park in Kenwood. The 25-foot waterfall can be reached by a few routes, but the easiest path is on the relatively level lower Canyon Trail, a walk of just a third of a mile.
For a dramatic view of waterfalls that break over the rugged coastal cliffs out onto the beaches below, Phillips Gulch at Salt Point State Park and Stengel Beach at The Sea Ranch are among the best. The scenic drive to these falls along coastal Highway 1 is an added bonus.
Selfies in the mustard field
A visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. From Alexander Valley to Dry Creek Valley to Carneros Valley, there are plenty of good spots in Wine Country to find photogenic fields of mustard. They can be found on the side of the road or among the vineyard rows (B.R. Cohn Winery, Kunde Family Winery, Paradise Ridge Winery, Gloria Ferrer Vineyards) in regional and state parks (Joe Rodota Regional Trail), and in the fields of local farms.
NA visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. (Kent Porter / The Press Democrat)
Special treatment at local wineries
For a taste of the VIP experience, there is no better time to visit a winery than in winter. After the busy harvest season, and before the vines begin to grow again, there is a sweet spot for those interested in a more intimate and leisurely winery visit. There are more opportunities to join in friendly chats with winemakers who, on slower days, might also be more inclined to pour you vintages not always available to the public.
Family-owned wineries like Frick Winery in Geyersville, whose owner Bill Frick has been a one-man show producing small-lot wines for 50 years, are perfect venues for just these kind of special encounters. Inman Family Wines in Santa Rosa, run by Kathleen Inman, and Enriquez Estate Winery in Forestville, run by Cecilia Enriquez and her parents, Ana and Eduardo, are other local family-owned wineries worth a visit. Wineries such as Anaba Wines, Benovia Winery, Pachyderm Station and Three Sticks Wines at the Adobe are particularly cozy spots for sipping wine in a warm and inviting ambience.
Winter is also a time to experience pruning season in Sonoma Wine Country, when winemakers and vineyard workers shape the dormant vines for the coming harvest season and wineries invite guests for special tours and tastings. Kunde Family Winery in Kenwood offer special vineyard hikes (including dog hikes) that allow guests to see the vines up close. At Capo Creek Ranch in Healdsburg, visitors can admire old-vine Zinfandel planted over 40 years ago while a small crew prunes the vines over six weeks, often beginning in late January.
Flowers Vineyards and Winery’s Sonoma Coast vineyard in winter. (Sonoma County Tourism)
Reservations at trendy restaurants
If waiting in line or waiting in vain to dine at a noteworthy restaurant is something you would rather avoid, winter is truly the most wonderful time of the year. Popular restaurants such as SingleThread, Cyrus, Farmhouse Inn, The Matheson and Valette are usually not quite as crowded, making it a better time to book a reservation for a truly gourmet dining experience. These delicious prospects are enough to whet anyone’s appetite.
And special deals on meals
Not only is it easier to find a table during winter, it is also easier to find special restaurant deals. Wine Country is replete with more affordable dining options during Restaurant Week, which runs from Feb. 23 to March 1 in 2026. It is a time when restaurants showcase their talents and highlight local ingredients with special menus and prices — a perfect opportunity for diners to explore and discover the region’s bountiful culinary options. Restaurants offer prix fixe menus that included two and three courses for a fixed price, ranging from $10 to $15 to $25 for lunch, $25 to $35 to $55 for dinner and a “sweet perk” for $5.
The Mid Winter in Sonoma includes Kushi Oyster, Passmore Ranch Caviar and Alyssum Flower from Single Thread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)
A coveted beer
It only happens once a year, and if you aren’t in Wine Country — or rather Beer Country — during the chosen time, you just might miss it.
Russian River Brewing plans to make its Pliny the Younger available at its Santa Rosa and Windsor pubs March 20 through April 2 in 2026. Technically, that puts the official release at the start of spring (before 2022, the release typically took place in February).
However, for the last two years, the ultra-coveted, limited-release Triple IPA began making its way to bars and restaurants throughout the Bay Area in February, weeks in advance of its March release. Likewise, the brewery says it will distribute kegs of Pliny the Younger in February 2026 to its draft accounts throughout California and beyond.
But there is nothing quite like seeing or experiencing first hand the energy and anticipation exuded by the hundreds of Pliny the Younger devotees who typically line up hours in advance for the annual releases at Russian River Brewing.
The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA is filtered and ready for bottles and kegs in Windsor, Monday, March 18, 2024. (John Burgess / The Press Democrat)
One-of-a-kind seasonal events
The Pliny the Younger release is not the only local epicurean event that occurs just once a year. The 33rd annual Wine Road Winter Wineland takes place over two days (Jan. 17-18, 2026) at 60 participating wineries throughout Healdsburg, Santa Rosa, Windsor, Guerneville, Forestville, Sebastopol, Cloverdale and Geyserville.
After checking in at the first winery of the day, participants receive a glass, wristband and event map to partake in wine tastings at any of the event’s participating vineyards. You will need to select your check-in winery to start, this is where you will get your glass, wristband and event map, then you may visit any participating winery you would like for the weekend. Ticket sales closed Jan. 12, but a limited number of will call tickets are available for purchase on CellarPass.
Wine Road hosts a similar Barrel Tasting event over two days (March 7-8, 2026) that allows participants to go into the wine cellars and taste directly from the barrels. Wineries will be selling futures of these wines, which are often limited and sell out before they are released.
Crab feeds are another event popular during the winter months. The 36th annual Great Sonoma Crab and Wine Fest takes place Saturday, Feb. 7, 2026, at the Sonoma County Fairgrounds, just one of many crab feeds hosted by nonprofits and organizations throughout Sonoma County during January and February.
The 19th annual Pigs & Pinot takes place at Hotel Healdsburg March 20-21, 2026. Chef Charlie Palmer hosts this series of intimate dining and educational events that feature master sommeliers, winemakers and celebrity chefs as part of a weekend showcasing pairings of Pinot Noirs and pork dishes.
From left, avocado toast topped with prosciutto and sprouts, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
Some jump-start January with a juice cleanse, but a trip to Succo Cold-Pressed for one of its elixirs could derail the best-laid plans for liquid enlightenment faster than you can say antioxidant. While this juice shop has a tempting rainbow array of juices and superfood-filled smoothies, it’s the artfully presented toasts that steal the show.
“People eat first with their eyes,” says owner Stephanie Ortiz, an alumna of Santa Rosa Junior College’s culinary arts program, who believes food should taste as good as it looks.
Toasts are built on a first-rate foundation of Village Bakery’s seeded sourdough. The popular avocado toasts get their glam from toppings of pesto, prosciutto, or grated hard-boiled egg. The Sweet Crunch, spread with almond butter, is topped with bananas on one half, strawberries on the other, then bedazzled with honey, coconut, almonds, and a dusting of cinnamon.
Avocado toast topped with prosciutto and sprouts, top, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds, along with fruit smoothies, from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
“It’s almost like you get two toasts because they taste so different,” explains Ortiz.
No matter whether you choose sweet or savory, either one is guaranteed to get the day off to a gorgeous start.
Partners Hayley Cutri and chef Efrain Balmes at Sonoma Eats in Sonoma Tuesday November 22, 2022. (Chad Surmick / The Press Democrat)
The recently shuttered Lepe’s Taqueria, a Santa Rosa institution for nearly 30 years, will reopen early this spring as Parkside Eats, according to new owners Hayley Cutri and Efrain Balmes.
The couple, who also own Sonoma Eats in Agua Caliente, are taking a sharp left turn. Sonoma Eats is known for its Oaxacan-style cuisine, rooted in Balmes’ Mexican heritage, but Parkside Eats won’t be a taqueria or strictly Mexican. Instead, they’re rolling out what they describe as “California comfort food,” blending Mexican-influenced favorites like tacos, quesabirria and fresh guacamole, a standout at Sonoma Eats, with burgers, salads, soups, hearty appetizers and fresh juices.
“Californians love Mexican food, and the restaurant will have a lot of Mexican soul and a lot of avocados,” Cutri said, summing up their California approach to comfort cuisine. That also includes a farm-to-cocina ethos, emphasizing local and seasonal ingredients. Cutri said they hope to source from their own farm and other nearby growers. She previously worked at Sonoma Valley’s Flatbed Farm.
Vegan and Al Pastor Tacos at Sonoma Eats restaurant in Sonoma. (Heather Irwin / The Press Democrat)
Parkside Eats is also a personal project for the couple, who spend time hiking at nearby Annadel State Park. After long days on the trails, they craved food that’s both hearty and healthy. Cutri said the restaurant reflects what they want to eat and what they feel the neighborhood has been missing.
The pair is also mindful of the legacy they’ve inherited. Lepe’s owner, Eduardo “Eddie” Lepe, ran the restaurant for decades. Eddie’s sudden death in 2021 left a void in the community that many still feel. His children, Bella, Diego and Matteo, kept the restaurant going for four years before deciding to close in November.
“We will continue being a family-run restaurant that warmly and graciously hosts our neighbors,” Cutri said. “We promised that to the family.”
More details on the menu and an opening date are expected in the coming weeks.
Dutch baby, a German-style pancake with caramelized sugar, apples and a hint of nutmeg, surrounded by beverages at Brothers Cafe in Santa Rosa. Photo taken Thursday, April 27, 2023. (John Burgess / The Press Democrat)
Sonoma Diner opens
The owners of Sebastopol’s Hole in the Wall Cafe (972 Gravenstein Highway S.) and Santa Rosa’s Brother’s Cafe (3135 Cleveland Ave.) have opened Sonoma Diner in Santa Rosa. The four-page all-day menu ranges from morning scrambles and omelets to burgers, sandwiches and crepes. Bigger dinner entrees like fish and chips, chicken piccata and coconut curry are also available. Best breakfast bets are the sticky-crunchy Dutch baby German pancake with caramelized apples and biscuits with mushroom gravy. 52 Mission Circle, Suite 111, Santa Rosa, 707-978-5098, sonomadinersr.com
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Few centenarians get a second act, but Cloverdale’s favorite roadside burger and milkshake stop, Pick’s Roadside (formerly Pick’s Drive-In), is gearing up for its next 100 years.
First opened in 1923 as Reed and Bell’s Root Beer Stand, an offshoot of the A&W Root Beer franchise founded by Lewis Reed and H.C. Bell, the historic burger shack reopened Saturday, Jan. 10, after a complete makeover and menu reboot that nods to the past while embracing modern ingredients and tastes. Root beer, of course, remains a fixture, but is joined by Roederer sparkling wine and Wagyu beef burgers. Old Cloverdale meets Sonoma Wine Country.
“Pick’s has always been more than a restaurant,” said general manager Amber Lanier last June. “It’s a gathering spot, a piece of history and a place that has shaped the memories of so many in Cloverdale.” Based in the town of just 9,000 residents, the locality matters to residents who have an emotional stake in the former drive-in.
A project of this scale needs deep pockets and vision. Anidel Hospitality bought the century-old landmark last year and funded the revamp. The company, led by tech entrepreneur and Weebly co-founder Chris Fanini, focuses on reviving historic properties. The group previously relaunched the Sonoma Cheese Factory and Sonoma’s Best Modern Mercantile after acquiring them from embattled developer Ken Mattson. In 2024, they also reopened Tahoe’s oldest waterfront bar, Chambers Landing.
Pick’s Roadside, with fold-up windows, reopens in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)Amber Lanier, a fifth-generation Cloverdale resident and general manager of Pick’s Roadside, left, suggests a menu item as Pick’s opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
A historic legacy
Lanier, a fifth-generation Sonoma County resident, recalled that her grandmother used to visit the drive-in as a little girl — and she would still recognize much of it today. The iconic neon Pick’s sign from the 1940s remains, a glowing nod to the heyday of California drive-in restaurants, along with milkshakes, root beer floats and grilled burgers.
Among the last of its kind, Pick’s faced an uncertain future after it was put up for sale in 2024. The low-slung building needed repairs and a clearer vision, both now evident in the redesign. Soft moss green has replaced the teal paint. Crisp black-and-white subway tiles line the interior walls, menus glow from digital displays, and a modern glassed-in kitchen puts the action front and center as staff hustle to fill orders.
On opening day, lines formed, thinned and formed again as curious passersby, longtime fans and former regulars crowded the counter, checking out the new menu and reconnecting with a place many hadn’t visited in years. It’s clearly a different Pick’s now, but the old-school vibe is still very much intact.
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Pick’s next chapter borrows from Napa’s Gott’s Roadside playbook, elevating classic drive-in fare to modern Wine Country expectations. That includes a concise wine list of value-priced heavy hitters, including Roederer Estate Brut, Trione Sauvignon Blanc, Red Car Rosé of Pinot Noir, Martin Ray Pinot Noir, and Valravn Zinfandel, all from Sonoma or Mendocino counties, priced from $12 to $15 per glass.
While it’s far too early to render any iron-clad verdicts on the food, signs are promising.
The food
Somewhere between a thin smashburger and a mouth-stretching 8-ounce burger, Pick’s one-third-of-a-pound Akaushi American Wagyu burgers are just about right. Cooked well done, they have a crisp outside and a juicy middle. While using such premium beef without a pink center seems curious, the flavor is unmistakable.
Orders are filled at Pick’s Roadside in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Buns are custom-made at Village Bakery in Santa Rosa, which developed pillowy Japanese milk rolls and pretzel buns for the Pick’s menu. They’re top-notch, but I wish they were a little bigger to better contain the ingredients that threaten escape with every bite. You won’t look refined or cool eating a Pick’s burger or fried chicken sandwich with blobs of red relish on your face. And hands. And hair, depending on how enthusiastic you are.
The baseline Roadside Burger ($13) is a one-third-pounder without bells or whistles. It is simple, clean and confident, with nothing to hide. A good starting place.
The Pick’s Burger ($16) goes a step further, with signature sweet red relish, pickled onions and cheddar, plus crisp shredded lettuce, good midwinter tomatoes and mayo. Someone in the kitchen clearly cares about produce and will not let offseason vegetables sabotage a solid burger. I recommend going all in on the Bacon & Blue Burger ($19), stacked with blue cheese crumbles, pickled onions and applewood-smoked bacon atop a juicy beef patty.
Fried chicken is a menu requirement at burger joints these days, and Pick’s got the message. On both the regular ($15) and spicy chicken sandwiches, the crispy, flattened breast refuses to be constrained by its small pretzel bun, oozing sauces and threatening to collapse with each bite. Grab a fistful of napkins and consider a bib. The Spicy Chicken sandwich ($16) is a heavyweight with a trio of sauces: hot honey, buffalo sauce and ranch, topped with mozzarella, pickled onions, lettuce and tomatoes. If I were going to lose anything, it would be the buffalo sauce.
A spicy chicken sandwich on a pretzel bun, Saturday, Jan. 10, 2026, at Picks’s Roadside in Cloverdale. (Kent Porter / The Press Democrat)
A vegetarian friend raved about the Black Bean Burger ($16), a proper vegan bean burger, not an Impossible burger, topped with avocado. Crisp on the outside and soft in the middle, it’s retro hippie in the best way.
Also on the menu are Schwarz all-beef hot dogs, which come nearly naked or loaded. The Pick’s Dog ($11) is kid-friendly, with just relish and mayo on a toasted bun. The Works ($16) breaks with tradition, adding mozzarella cheese, bacon, pickled onion and red relish. The relish, by the way, is unique to Pick’s and is a combination of sweet relish, ketchup and a collection of seasonings that definitely include cinnamon.
Don’t miss the Straus soft-serve cones in vanilla or chocolate ($7), along with $9 milkshakes featuring the usual suspects (vanilla, chocolate, malted) plus strawberry, cookies and cream, and caramel toffee Heath Bar crunch. Fries ($4) are still a work in progress, but their sweet, salty and spicy seasoning is craveable and would be great as a bloody mary salt rim.
From left, friends Johnny Miller, Sonny Hendricks and Tucker Hollowell enjoy their orders at Pick’s Roadside in Cloverdale Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Off to a solid start, Pick’s is clearly back. Food writers sitting at the counter with a glass of sparkling wine, a root beer chaser, and a blue cheese-and-bacon burger may not be what Pick’s original owners envisioned. Still, it is a fine way to spend a sunny Saturday afternoon in Cloverdale. While a few edges remain to be smoothed, it is clear the northern Sonoma County town is glad to have its red relish, grilled burgers and milkshakes back in the center of town, where they have been for a century.
Winter hours are from noon to 7 p.m. Monday through Thursday and 11 a.m. to 7 p.m. Friday through Sunday.
A live dungeness crab at Oliver’s Market in Santa Rosa, Thursday Nov. 17, 2016. (Kent Porter / The Press Democrat) 2016
Crustacean lovers, rejoice! The Bay Area’s commercial crab-fishing season officially opened Jan. 5, following delays since November to protect migrating whales from getting caught in fishing lines. Now that the region’s acclaimed Dungeness crab is back on the menu, it’s time to dive into Sonoma County’s highly anticipated feasts.
Over two dozen local organizations have planned their annual crab feeds from mid-January through February. So grab your handy crab claw crackers and get ready for over a month of buttery, succulent, all-you-can-eat crab.
Penngrove Social Firemen Crab Feed, Jan. 17
The Penngrove Social Firemen’s annual benefit crab feed will start with cocktails at 5:30 p.m., followed by dinner at 6:30 p.m., Jan. 17, at the Penngrove Community Clubhouse. Dinner will include crab, salad, pasta and bread. Tickets are $85 per person. Proceeds support improvements to the Penngrove Park and Clubhouse. Purchase ticketsat Penngrove Marketor on Eventbrite by Jan. 15. 385 Woodward St., Penngrove. 707-318-2191, penngrovesocialfiremen.org
The Penngrove Social Firemen host a crab feed on Jan. 17. (Courtesy of Penngrove Social Firemen)
Montgomery Education Foundation Crab Feed, Jan. 17
Montgomery Education Foundation’s 16th annual crab feed, its biggest fundraiser of the year, will be held from 5:30-9 p.m., Jan. 17, at the Friedman Events Center in Santa Rosa. General admission is $76.54 and a VIP table for eight people is $855.50 (including fees); purchase general admission and VIP tickets by Jan. 15. VIP tables include two bottles of Champagne and/or wine, a dedicated server and a dessert plate. To-go dinners are also available for $49.87 and include salad, rolls, clam chowder and about a dozen crab legs and pieces. Purchase a to-go box by Jan. 17 for pickup from 5:30-6:30 p.m. the same day outside the Friedman Center. Purchase tickets on Eventbrite. Friedman Center, 4676 Mayette Ave., Santa Rosa. montgomeryedfoundation.org
Russian River Rotary Crab Feed, Jan. 24
The Russian River Rotary’s 39th annual all-you-can-eat crab and pasta feed will double as a birthday party celebrating the club’s 95 years of serving the community. The event will be held from 4:30-8:30 p.m., Jan. 24, at Santa Rosa’s Friedman Events Center. Dinner will include all-you-can-eat crab, pasta, salad and a special dessert, plus local wines. There will also be live music, raffles, games and a live auction, with Sen. Mike McGuire returning as auctioneer. Tickets are $115 per person. A $1,500 sponsorship includes a table for 10, wine or Champagne, desserts, front area seating and promotion of your business. Purchase tickets and/or make a donation online. Friedman Center, 4676 Mayette Ave., Santa Rosa. 707-478-1805, russianriverrotary.org
Guests dig into a feast of crab and all the fixings during the 31st annual Russian River Rotary Crab Feed at Shone Farm near Santa Rosa. (Alvin Jornada / The Press Democrat)
Forestville Chamber of Commerce Crab Feed, Jan. 24
The Forestville Chamber of Commerce will host its annual crab feed starting at 5 p.m., Jan. 24, at Holy Ghost Hall in Sebastopol. Dinner starts at 6 p.m. and will include all-you-can-eat crab, pasta, salad and bread. Beer and wine will also be available for purchase. There will be a raffle and a silent auction. Tickets are $75 per person. Call 707-481-3565 to purchase tickets. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. 707-481-3565, forestvillechamber.org
Ursuline Alumnae Association Crab Feed, Jan. 24
The Ursuline Alumnae Association will host its 14th annual crab feed starting at 5:30 p.m., Jan. 24, at the Cardinal Newman High School gymnasium in Santa Rosa. The feast will include all-you-can-eat fresh crab, pasta, salad, French bread and dessert. There will also be a no-host bar, raffle and three types of auctions (live, silent and dessert). Tickets are $75 per person and $575 for a table of eight. Proceeds benefit the Ursuline Alumnae Association scholarship fund. Purchase tickets online. Cardinal Newman High School, 4320 Old Redwood Highway, Santa Rosa. 707-953-6500, ursulinealumnaesr.org
Cloverdale Lions Club Crab Feed, Jan. 24
The Cloverdale Lions Club will host its annual crab feed starting at 6 p.m., Jan. 24, in the Cloverdale Citrus Fair exhibit hall. Dinner will be served at 7 p.m. and include all-you-can-eat crab, pasta, salad, rolls and ice cream. There will also be a raffle with door prizes, a silent auction and no-host cocktail bar. Tickets are $75. Purchase tickets from any Lions Club member or from select Cloverdale stores, including Tate’s Tire, Sawmill Saloon, MoE’s Eagles Nest Deli, Cloverdale Automotive & Tire and Cloverdale Saw & Mower Center. Citrus Fair, 1 Citrus Fair Drive, Cloverdale. facebook.com/CloverdaleLionsClub
Windsor Lions Club Crab Feed, Jan. 24 — Now sold out
The Windsor Lions Club will host a Crab & Shrimp Feast starting at 6 p.m., Jan. 24, at the Windsor Community Center. Cocktails will be available at 6 p.m. and the all-you-can-eat dinner starts at 7 p.m. Proceeds benefit the community. Windsor Community Center, 901 Adele Drive, Windsor. e-clubhouse.org/sites/windsorca
Petaluma Woman’s Club Crab Feed, Jan. 30
The Petaluma Woman’s Club will host its annual crab feed, which includes live and silent auctions, from 5:30-9 p.m., Jan. 30, at its clubhouse. An auction preview will begin when doors open and dinner starts at 6:30 p.m., featuring fresh Dungeness crab, green salad with housemade Thousand Island dressing, French bread and butter, and a “Better Than Sex Cake” for dessert. Beer, wine and soda will also be available. The in-person dinner is $85 per person. A takeout-for-two option is available for $130, for pickup from 3-5 p.m. at the clubhouse. Proceeds benefit the Petaluma Woman’s Club Restoration Fund. Purchase tickets on Eventbrite. 518 B St., Petaluma. 707-762-4271, petalumawomansclub.com
Kendall-Jackson Wines will host its 21st annual Chardonnay and Crab Feast from 6-9 p.m., Jan. 30-31, at the Fulton winery. Dinner will include appetizers, Dungeness crab and family-style side dishes such as Caesar salad, charred broccolini, roasted potatoes and focaccia. The two-day, 21-and-over event will feature estate Chardonnay. Tickets are $175 per person and $140 for wine club members. Purchase tickets on Tock. 5007 Fulton Road, Santa Rosa. 707-571-8100, kj.com
Hanna Academy Crab Feed, Jan. 31
Hanna Academy’s second annual crab feed will take place from 5-9 p.m., Jan. 31, in the Hanna Center Auditorium in Sonoma. The event will include an all-you-can-eat crab dinner, specialty drinks and live entertainment. General admission tickets are now sold out, but people can donate to Hanna Academy or become an event sponsor (sponsorships from $500–$10,000) online. Proceeds support the students of the special education nonpublic high school. 17000 Arnold Drive, Sonoma. 707-933-2560, hannaacademy.org
Petaluma Riding & Driving Club Crab Feed, Jan. 31
The Petaluma Riding & Driving Club will host its annual crab feed starting at 5 p.m. on Jan. 31 at its Skillman Lane clubhouse. Takeout orders will be available for pickup from 3-5 p.m. and a seated dinner starts at 6 p.m. The dinner will include fresh crab, pasta, salad, bread and dessert. There will also be a silent auction and no-host bar. The in-person dinner is $80 per person and takeout dinners are $75. A wine corkage fee is $10. Purchase tickets online. 1820 Skillman Lane, Petaluma. 707-228-6736, petalumaridingclub.com
Piner High School Crab Feed, Jan. 31
The Piner High School Foundation will host its 18th annual crab feed starting at 5 p.m., Jan. 31, at the Friedman Event Center in Santa Rosa. Raffle and silent auction bids start at 5 p.m., when a no-host bar will be open with beer and wine. Dinner begins at 7 p.m. and will include appetizers, bread, salad, crab, pasta, dessert and coffee. Dinner is $75 per person. Purchase tickets online; at any Oliver’s Market locations; by calling Joan Fleck at 707-888-3995; or via a form mailed (with payment) to the Piner Hall of Fame at P.O. Box 12284, Santa Rosa, CA, 95406. Forms with payment should be received by Jan. 24. Friedman Center, 4676 Mayette Ave., Santa Rosa. pinerhighfoundation.org
Pacific Empire Chorus Crab Feed, Jan. 31
Petaluma’s Pacific Empire Chorus will host a crab feed from 5-9 p.m., Jan. 31, at the Petaluma Veterans Building. The event will include all-you-can-eat crab, pasta, salad, French bread and handmade desserts, as well as wine and Lagunitas beer. There will be auctions and a live a cappella show. Tickets are $80 for adults, $30 for children 10 and under, and $780 for a captain’s table for eight. Purchase tickets online. Petaluma Veterans Building, 1094 Petaluma Blvd. S., Petaluma. pacificempire.org
Crab feed veterans Teresa Thomas-Nett, left, and Julie Corralejo come prepared with butter, butter warmers and crab crackers for their table during the Sonoma County Farm Bureau’s 29th annual Great Sonoma Crab and Wine Fest at Grace Pavilion in Santa Rosa on Saturday, Feb. 3, 2018. (Alvin Jornada / The Press Democrat)
Great Sonoma Crab & Wine Fest, Feb. 7
The Sonoma County Farm Bureau will host its 36th annual Great Sonoma Crab & Wine Fest starting at 4 p.m., Feb. 7, at the Sonoma County Event Center at the Fairgrounds. Reception and silent auction start at 4 p.m. in the Hall of Flowers. Dinner and a live auction start at 6:30 p.m. at Grace Pavilion. Proceeds from the event support the Farm Bureau’s agricultural education programs. Tickets are $165 per person and include two bottles of gold-medal-winning wines along with the full crab dinner. Sponsorships featuring several VIP perks are also available, from $1,650–$4,500. Purchase tickets online. Sonoma County Event Center at the Fairgrounds, 1450 Bennett Valley Road, Santa Rosa. 707-544-5575, sonomafb.org
Sebastopol Masons Crab Feed, Feb. 7
The Sebastopol Masonic Lodge will host its annual crab feed with two separate seatings, at 4:30 p.m. and 7 p.m., on Feb. 7 at the Sebastopol Masonic Center. The dinner will include all-you-can-eat crab, homemade pasta, salad and garlic bread. Refreshments will be available for purchase. Tickets are $75 for adults, $35 for children 7-12 years old and free for children under 7. Purchase tickets online. Sebastopol Masonic Center, 373 N. Main St., Sebastopol. 707-321-9479, sebastopolmasoniccenter.org
Maria Carrillo Athletics Crab Feed, Feb. 7
The Puma Athletic Booster Club will host its 28th annual crab feed and auction benefiting Maria Carrillo High School athletics programs starting at 5 p.m., Feb. 7, at the Friedman Event Center in Santa Rosa. Enjoy a crab dinner with all the fixings and bid on items in the silent and live auctions. The event is 21 and over only. Tickets are $85 per person, $100 for reserved VIP seating and $1,000 for a Puma Pride table for eight. Sponsorships are available from $250–$5,000. Purchase tickets online. Friedman Center, 4676 Mayette Ave., Santa Rosa. mchspab.org
Annual Forestry Crab Feed, Feb. 7
The 63rd annual Forestry Crab Feed — a benefit for various charities across six local counties that the Forestry’s Cal Fire unit covers — will be held from 5-10 p.m., Feb. 7, at Holy Ghost Hall in Sebastopol. Dinner will include all-you-can-eat crab cioppino, marinated crab, shrimp salad, garlic bread and wine. There will be a raffle, silent auction, cash bar and live DJ music. Tickets are $100 per person. Purchase tickets online. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. forestrycrabfeed.com
Rancho Adobe Firefighters Association Crab Feed, Feb. 7
The Rancho Adobe Firefighters Association will host its annual crab feed starting at 6 p.m., Feb. 7, at the Penngrove Clubhouse. The event will include all-you-can-eat crab, a raffle, live entertainment and a chance to meet local firefighters. Tickets are $75 per person. Purchase tickets at the Penngrove fire station at 11000 Main St., Penngrove. Penngrove Clubhouse, 385 Woodward St., Penngrove. 707-795-6011, rafd.org
Papapietro Perry Crab Feed & Rosé Release, Feb. 7
Papapietro Perry Winery will host its annual crab feed alongside the release of its new 2025 Rosé of Pinot Noir from 6-8:30 p.m., Feb. 7, in Healdsburg. After a glass of wine and charcuterie spread, dinner guests will be treated to a crab boil featuring local crab, shrimp, sausage, corn and artichokes. There will also be award-winning estate Pinot Noirs and dessert. General admission is $195 per person and club member tickets are $175. Purchase tickets online. 4791 Dry Creek Road, Healdsburg. 707-433-0422, papapietro-perry.com
Sebastopol Rotary Club Crab Feed, Feb. 14
The Rotary Club of Sebastopol will host its annual crab feed with seatings at 5 p.m. and 7 p.m., Feb. 14, at Holy Ghost Hall in Sebastopol. The four-course Valentine’s Day dinner will include crab, salad, clam chowder, sourdough bread and dessert. There will also be live music, raffles and a no-host bar. Proceeds support the Rotary’s Mark Sell Teacher Grant Program. Early-bird tickets are $85 per person and tickets will be $90 after Jan. 31. Purchase tickets online. Holy Ghost Hall, 7960 Mill Station Road, Sebastopol. sebastopolrotary.com
Rohnert Park Chamber Crab Feed, Feb. 14
The Rohnert Park Chamber of Commerce will host its annual ‘Hot’ Crab Feed Fundraiser from 5-9 p.m., Feb. 14, at the Rohnert Park Community Center. Dinner will include all-you-can-eat crab (served hot), bread, salad and Mary’s Pizza Shack pasta, plus dessert and a no-host bar. There will be games and raffle prizes. Tickets are $85 presale and $95 after Jan. 16. VIP sponsorships are available, from $900–$1,100. Purchase tickets online. Rohnert Park Community Center, 5401 Snyder Lane, Rohnert Park. 707-584-1415, rohnertparkchamber.org
Bodega Bay Grange Crab Cioppino, Feb. 15
The Bodega Bay Grange will host its annual Crab Cioppino from noon to 5 p.m., Feb. 15, at Bodega Bay Grange Hall. Dinner will include all-you-can-eat Dungeness crab cioppino, cold-marinated crab, green salad, garlic bread, ice cream and cookies. You can bring your own beer or wine ($10 corkage fee) and other refreshments will be sold on site. Proceeds support the Bodega Bay Grange, including scholarships for local students. Seating times are at noon, 1:45 p.m. or 3:30 p.m. Tickets are $95 per person, plus fees. Purchase tickets on Eventbrite. 1370 Bodega Ave., Bodega Bay. 707-875-3616, bodegabaygrange.org
Rotary Club of Petaluma Crab Feed, Feb. 20
The Petaluma Rotary Club will host its 54th annual crab feed with a no-host bar from 5:30-8:30 p.m., Feb. 20, at the Petaluma Veterans Building. Dinner starts at 6:30 p.m. and will include all-you-can-eat crab, salad, pasta, rolls and dessert. There will be a live auction to benefit the Petaluma Boulevard South Roundabout Beautification Project. General admission is $115 per person and includes two drink tickets. Purchase tickets on Eventbrite. Petaluma Veterans Building, 1094 Petaluma Blvd. S., Petaluma. rotaryclubofpetaluma.com
Rotary Club of Rohnert Park-Cotati Crab Feed & Seafood Festival, Feb. 21
The Rotary Club of Rohnert Park-Cotati will host its seventh annual Crab Feed & Seafood Festival starting at 5 p.m., Feb. 21, at Sally Tomatoes in Rohnert Park. Dinner will include cracked Dungeness crab, New England-style clam chowder, Bay Shrimp Louie salad and garlic bread. There will be raffles as well as live, silent and dessert auctions. Early-bird tickets are $90 per person until Jan. 31 and $100 per person starting Feb. 1. There are also sponsor tables available that include eight crab meals, early entry with appetizers and two bottles of wine with dinner. Sponsor tables are $1,000 until Jan. 31, after which they’ll be $1,100. Purchase tickets online. Sally Tomatoes Event Center, 1100 Valley House Drive, Rohnert Park. 707-228-0364, rotaryrpc.org
Gary Farrell Crab Dinner, Feb. 21
Gary Farrell Vineyards & Winery will host its 19th annual crab dinner from 5:30-9:30 p.m., Feb. 21, in the winery’s barrel room. Winemaker Brent McKoy and the winery team will craft a crab feast paired with library selections of Gary Farrell Pinot Noir and Chardonnay. Tickets are $300 per person and $275 for club members. Purchase tickets on Tock. 10701 Westside Road, Healdsburg. 707-473-2909, garyfarrellwinery.com
Redwood Empire Active 20-30 Crab Feed for Kids, Feb. 21
The Active 20-30 Club of the Redwood Empire #1029 will host its 23rd annual crab feed fundraiser for kids from 5-10 p.m., Feb. 21, at the Friedman Events Center in Santa Rosa. The 21-and-over event will include all-you-can-eat crab, cocktails, a silent auction and a dessert auction. Proceeds benefit programs for local, disadvantaged youth. General admission is $110 per person and a table for eight is $875. Sponsorship opportunities are available from $1,250–$2,250. Purchase tickets on Eventbrite. Friedman Center, 4676 Mayette Ave., Santa Rosa. redwoodempire1029.com
Sonoma County Democratic Party Crab Feed, Feb. 27
The Sonoma County Democratic Party will host its 38th annual crab feed and fundraiser from 5:30-9 p.m., Feb. 27, at Graton Resort & Casino in Rohnert Park. Dinner will include crab, pasta, salad and Sonoma County wines. Tickets are $80 per person, and sponsorships are available from $250–$3,000. Purchase tickets online. Graton Resort and Casino, 288 Golf Course Drive W., Rohnert Park. 707-575-3029, sonomademocrats.org
Becoming Independent Crab Feed, Feb. 28
Local nonprofit Becoming Independent will host a crab feed to support its programs and resources from 5-8 p.m., Feb. 28. The evening will include a crab feast, drinks, raffles, and live music and performances. Tickets are $100 per person. Purchase tickets online. 1455 Corporate Center Parkway, Santa Rosa. 707-524-6600, becomingindependent.org
Chappellet Winery in St. Helena. (Chappellet Winery)
For fans of California Cabernet Sauvignon, Pritchard Hill is a sacred spot. Perched in the Vaca Mountains on the eastern side of Napa Valley, the rugged site produces wines with a rare combination of power and refinement. While settler Charles Pritchard planted the first vines there in 1882, it was Chappellet Winery that truly established Pritchard Hill as one of Napa’s most revered winegrowing addresses.
The story
Originally the founder of a successful coffee vending machine company, Donn Chappellet spent more than a decade in the corporate grind — so to speak — before setting his sights on an entirely different beverage. Both he and his wife, Molly, were avid wine fans, so they sold their company shares and headed to Napa Valley in search of a hillside vineyard site.
The couple founded Chappellet Winery on the rocky slopes of Pritchard Hill in 1967 and built the winery the following year. The structure’s shape, designed by abstract artist Ed Moses, was inspired by the pyramids of Egypt. The winery released its first Cabernet Sauvignon in 1969.
The pyramid-shaped Chappellet Winery in St. Helena, Napa Valley. (Chappellet Winery)Napa Valley’s Chappellet Winery sits on the slopes of Pritchard Hill in St. Helena, where settler Charles Pritchard planted the area’s first vines in 1882. (Chappellet Winery)
Molly brought her own creative vision to the endeavor, shaped by her art school education. She transformed Chappellet’s gardens into a living canvas of flowers, trees and greenery to complement the 600-acre property’s natural beauty.
Rising from 800 to 1,800 feet above sea level, Chappellet’s estate vineyard spans 104 planted acres. Cabernet Sauvignon dominates, with smaller blocks of Malbec, Cabernet Franc, Petit Verdot and Chenin Blanc included. In 2012, the estate earned organic certification, and the winery expanded its production capacity with a new barrel chai.
Today, Chappellet’s second generation runs the winery.
Aerial view of Chappellet Winery in St. Helena. (Chappellet Winery)Inside the Chappellet Winery tasting room in St. Helena. (Tina Caputo)
The vibe
It’s only about a 15-minute drive to the winery from downtown St. Helena, but it feels a world away. It’s a steep drive up from the valley floor, with plenty of tight turns amid the oak woodlands and manzanitas, but the dramatic views are worth the effort. The estate vineyard sits above the fog, peppered with massive boulders.
The winery building, with its pyramid shape and soaring wooden rafters, is like no other. You won’t find a tasting bar or standard lounge areas. Instead, long tables are placed among the barrels to create different private seating areas. Each features its own barrel-mounted artwork, created by Chappellet family members or their personal contacts. Although the space is a working winery — you’ll probably hear some forklifts beeping in the background while you taste — the setting is spacious, warm and beautiful.
On the palate
Cabernet Sauvignon from Chappellet Winery in St. Helena, Napa Valley. (Chappellet Winery)
Chappellet wines expertly balance muscle, elegance and purity in the hands of Phillip Corallo-Titus, who’s been leading the producer’s wine program for three decades, and winemaker Ry Richards.
The 2024 Chenin Blanc ($75) is a charmer that shows off tropical fruit and citrus notes with a nicely rounded texture. Though the grape is trending at the moment, it’s been planted at Chappellet since the 1960s. I especially enjoyed the 2023 Cabernet Franc ($115) for its beautiful aromas of cigar-box spices, silky texture, and a mix of black and red fruit. One of my favorites among the Cabernet-dominant blends, the 2023 Las Piedras ($95) is a balanced and structured wine with a darker, blackberry-and-cassis profile.
Tastings range from $125 for a behind-the-scenes tour and sampling of current releases to $250 for the Pritchard Hill Via 4×4 option, a two-hour jaunt that includes a vineyard excursion and a scenic outdoor tasting paired with California artisan cheeses.
Beyond the bottle
Handmade, kiln-fired granite dinnerware from Carter & Co. in downtown St. Helena. (Carter & Co.)
If, like me, you’ve made a resolution to spend less money on soulless, mass-produced things, Carter & Co. in downtown St. Helena is a great place to put that idea into action. Stop in to peruse handmade, kiln-fired ceramics and tableware crafted by local potter, sculptor and artist Richard Carter. If clean lines and functional beauty set your heart aflutter, check out the artist’s minimalist dinnerware in granite and white tones.
Appointments by reservation only from 10 a.m. to 4 p.m. Tuesday through Sunday.
Chappellet Winery, 1581 Sage Canyon Road, St. Helena. 707-286-4219, chappellet.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.
