This Father’s Day, think outside the box with these ideas. While you can’t pick up this beer pong table or cornhole set by Sunday, consider giving your guy a card that announces the gift. When he thinks he’s “just” getting a card and realizes a custom gift is on its way, he’ll be surprised (and excited!). Sometimes it’s about anticipation, not immediate gratification.
Cornhole | A Lawn Game You Play with One Hand (and a drink in the other)
This popular game from the Midwest is popping up in backyards everywhere—even at winery events. Custom made in Sonoma County by a Midwestern transplant, sets from California Cornhole take a few weeks, but are worth the wait. Perfect for tailgate parties or summer barbeques, the set latches together for easy travel.
$350 (tax included), made by California Cornhole. Custom orders available. 707.230.2393, Cacornhole.com
Man Cave Must: Beer Pong
Dudes unite! If the garage already resembles a man cave, a beer pong table is the finishing touch. With pre-drilled holes for easy re-racking, all you need are the infamous red solo cups. You can check out the tables in person at the store, just leave the Pabst Blue Ribbon at home.
$159.99, The Pongsquad Beer Pong Table, Sonoma Mancave, 513 David Clayton Lane, Windsor, 707.953.CAVE, sonomamancave.com
Foodie Fathers | Head to the SHED
If you’re looking for something special for the foodie father in your life, visit the SHED in Healdsburg. Choose from cookbooks on smoking foods and oyster shucking sets, to growlers and brass bottle openers, among others.
Want to encourage him to shake it up in the kitchen? Invest in this traditional Ibushi Gin smoker called a Donabe. Made in Japan, this one pot wonder smokes most dishes within 30 minutes. $275, Donabe Clay Smoker. Made in Japan.
If he’s on a quest for the perfect roast chicken, look no further. This incredibly simple stoneware bowl has a large skewer that allows the chicken to be roasted vertically. Fill the bottom with potatoes and veggies and voila; instant side dish! $138, Stoneware Chicken Roaster. Made in France. SHED, 25 North Street, Healdsburg, 707.431.7433, Healdsburgshed.com
Restoring a historical home is an act of love. One of the ways to show your love is to ensure that your vintage home remodel resonates with the time period in which it was built. Paying particular attention to the color palette is an important element in preserving your home’s architectural integrity — it helps your home tell its story.
1900s
Turn of the century American architecture, influenced by the English Arts and Crafts movement, is characterized by a reaction against the mass production of the industrial revolution. Frank Lloyd Wright’s “organic” architecture came to define this era, together with the Craftsman style.
The color palette of the time — subdued, soft and neutral — was intended to create a calming atmosphere removed from the industrial hustle and bustle of the oncoming modern age. For an interior evocative of the first decade of the 20th century, use colors such as pale salmon pinks, warm ivories, rusty light oranges, and soft greens.
The soft ivories and warm orange accent pillows allow the crown molding and the fireplace tile work to stand out. (Image via Mark Lohman – This Old House)
1910s
This was a time of upheaval; the horror of World War I, the fight for suffrage. The color palette of this decade tended toward the dramatic, bold and saturated: deep pomegranate, dark purple, medium greens and blue-grays became prevalent and represented a break from the soft muted colors of previous decade.
The blue-green of the fireplace tile complements the warm browns of the wood and the rich burgundy of the leather furniture. (Image via oldhouseonline.com)To paint your home in a style resonating with the 1910-1920s, consult this color palette.A stencil from an interior design periodical printed in 1912: the bright sage greens and the burgundy elements reinforce the strong color themes of this decade. (Image via 1912 “Home Building and Decoration” by Henry Collins Brown.)
1920s
In the roaring 20s, skirts were shorter and hair was bobbed. Art Deco designs and architectural style define this decade: geometric windows, elaborate floor marquetry, neutral, pale tinted cream walls allow the architecture to take center stage.
This 1920’s home showcases the Art Deco sensibilities of the decade. (Image via Heavenly Homes)Contemporary interior design in a Tudor style home makes good use of the neutral, tinted color scheme. The bright abstract artwork serves as a focal point.This home is a beautiful example of “Gatsby Era” design: clean angular lines, muted light colors embody elegance and sophistication. (Image via thebeautifulshuttercompany.com)
1930
The Great Depression of 1929 eradicated the joie de vivre of the roaring 20s. Frank Lloyd Wright built his famed Falling Water and colorful “Depression Glass,” was distributed free or at low cost, to make consumer goods appear more aesthetically pleasing. The colors dominating interior design at this time were jade, celadon, pale gold, grassy tans, pale silvered almond, and walnut brown.
In this small family home built in the 1930s, the Art Deco aesthetic has given way to a simpler style with fewer decorations. (Image via designingtomorrow.com)This contemporary interior stays true to the 1930s time period: the interior is comfortable, but not fussy. The color is pale almond and white, creating a calming atmosphere.This interior treatment of a 1930s home uses neutral and warm grays throughout to create a unified look, while the yellow throw pillows and fresh flowers add pops of color. (Image via homefresh.com)
1940s
At the beginning of the decade, with the onset of World War II, American industry geared up and Rosie the Riveter became the icon of American women in the war effort. The color palette went back to bold with saturated reds, warm oranges, strong teals and greens reminiscent of the color scheme of the WWI era.
A catalog page from the 1940s shows the new trend of Americana: linoleum floors, ruffled drapes, and saturated colors. (Image via retrorenovation.com)A contemporary living room in a 1940s home faithfully recreates the period look with a bright green throw rug and patterned wallpaper. (Image via theinteriorsaddict.com)This 1940s Bungalow has been updated with rustic accents and modern touches, but the bold yellow is a nod to the period this home was built in. (Image via homeaway.com)
The World’s 50 Best Restaurants, one of the most influential and anticipated annual restaurant rankings, was announced Monday in New York. One of the more notable surprises was the absence, among the top 50, of Thomas Keller’s famed The French Laundry.
Commonly referred to as “the List,” the World’s 50 Best Restaurants has come to dominate the fine dining conversation, even eclipsing the Michelin Guide, during its 14 year run. This year’s list announcement was noteworthy also in that it is the first time since the inception of the awards that the event took place outside London — a move “intended to highlight haute cuisine’s increasingly global and decreasingly Eurocentric focus.”
Despite its name, the World’s 50 Best Restaurants includes 100 restaurants. While being in the back 50 section of the list is nothing to sneeze at — it is nonetheless the first time that both of Thomas Keller’s restaurants have fallen out of the top 50: Napa’s The French Laundry dropping to number 85 from its number 50 spot; his New York establishment, Per Se, coming in at number 52. (The French Laundry was listed at number one on both the 2003 and 2004 lists.)
Osteria Francescana became the first Italian restaurant to reach No. 1 on the World’s 50 Best Restaurants list.
San Francisco’s Saison, well known for chef Joshua Skenes’ nightly-changing tasting menu, was the only California restaurant featured in the top 50, claiming the 27 spot. Meanwhile, San Francisco’s Coi, the minimalist foodie mecca, fell off the list entirely. And for the lucky three topping this year’s list: last year’s top two winners exchanged places: Osteria Francescana is the first Italian restaurant to reach No. 1, while El Celler de Can Roca, in Catalonia, Spain, dropped to No. 2. Eleven Madison Park in Manhattan assumed the No. 3 place, up from its last year’s No. 5 rating.
Saison restaurant in San Francisco was named No. 27 on this year’s Restaurant magazine World’s 50 Best Restaurants list.El Celler de Can Roca, in Catalonia, Spain, placed second on this year’s World’s 50 Best Restaurants. (down from No. 1)Eleven Madison Park in New York placed third at this year’s World’s 50 Best Restaurants.
Father’s Day is this weekend! Have you found the perfect gift for the guys on your list? Surprise the superhero in your life with these ideas from the Santa Rosa Plaza.
Santa Rosa Plaza’s Brookstone is a fun place to shop for Dad. You may spot me “testing” the massage chair…as a potential gift idea, of course. From gadgets for music and massage, to great whiskey and beer glasses for his man cave, you’ll definitely find a perfect gift here. Available at Brookstone
For the outdoorsman or adventurer on your list, stop by Eddie Bauer for apparel and gear. With so many fantastic places to hike, bike and kayak throughout Sonoma County, make this gift extra special by planning an activity you and Dad can enjoy (with his new gift). Available at Eddie Bauer
Help keep your dapper dad fashionable with some new styles for summer. Bold black and white contrasts take him from the office to the park, and golfers will love the Greg Norman for Tasso Elba collection at Macy’s. Available at Macy’s
And for the sentimental dad or grandpa, head to Things Remembered, a retailer that specializes in celebrating special occasions with personalized gifts like custom key chains or monogrammed robes. To really pack a nostalgic punch, select a family photo or piece of the kids’ artwork and frame it for a lasting memory Dad can enjoy at home or in the office. Available at Things Remembered
From Gin & Tonics to frozen craft cocktails, summer in downtown Healdsburg is going to be a lot cooler with the new cocktails introduced by Spoonbar.
The bar and restaurant, located in the h2hotel, put Wine Country on the map as craft cocktail country when they opened in 2010. This summer, bar manager Alec Vlastnik introduces eight new experimental cocktails – and a fun twist on the gin & tonic.
The experimental cocktails feature new interpretations of old-school classics, such as a Smoked Old Fashioned (Bacon fat washed Old Forester bourbon, Jerry Thomas bitters, maple syrup, Applewood smoke), a White Manhattan (Slow Hand white whiskey, Lo-Fi sweet and dry vermouth, Seven Stills Cocktails bitters), and a Carbonated Whiskey Sour (Elijah Craig small batch bourbon, simple syrup, clarified lemon juice, C02).
However, when it comes to people watching at Spoonbar’s sidewalk bar, it’s all about cool summer sippers like the Greek Fizz. Vlastnik found inspiration for this new cocktail after a customer ordered a Ramos Gin Fizz, a cult classic cream-based cocktail from New Orleans.
“I was inspired to push the boundaries and replace the cream with Greek yogurt and add strawberry and cucumber,” he shares, acknowledging that Greek yogurt is a buzzword that leads to a lot of interest in the thick, rich, and decadent drink. “The flavor is subtle and soft around the edges, kind of like a more full-bodied cocktail but with a lighter mouthfeel and aromatics than you’d expect.”
Vlastnik has also created a frozen version of the Corpse Reviver, an iconic hair of the dog cocktail. “The bright lemon, flavorful gin and the subtle undertone of absinthe make this drink an uplifting palate cleanser,” shares Vlastnik.
If you prefer to mix your own G&T, Vlastnik’s introduced a mobile Gin & Tonic Bar. Guests staying at the h2hotel can now order their own customized G&T bar to be delivered to their room or poolside, creating their own gin & tonic with the guidance of a recipe book by Vlastnik.
Vlastnik describes gin & tonics as the “perfect refreshing summer drink,” and a favorite among summertime Wine Country guests seeking a break from wine sipping. Guests who order the G&T bar receive one or two bottles of No. 209 Gin, made in San Francisco, accompanied with Fever Tree tonic water and traditional accoutrements.
“Welcome to Don Julio’s,” is the first thing you hear when you enter the family run restaurant in Rohnert Park. Although the business has been open for less than 2 years, it has already made a name for itself thanks to its original pupusas.
“Pupusas are well known all throughout El Salvador, but the women in my family have tweaked the traditional recipe and created their own,” said Evelyn Sanabria-Grande, who, with the encouragement of her two sons and husband, decided to quit her job at a restaurant and open her own.
Your choice of any two pupusas served with a side of sour cream, curtido and salsa. (Carlos Alas-Grande)
The most ordered pupusa is called ‘revuelta;’ it includes beans, cheese and your choice of chicken or pork rinds all inside soft handmade dough.
Every pupusa is served with tomato salsa and a side of ‘curtido,’ a slaw made with lightly fermented cabbage, carrots and vinegar. In addition to the pupusas, Don Julio’s Rincon offers tropical burritos with your choice of marinated meat and mango, apple, chipotle or corn salsa.
Don Julio’s was ranked the 76th best place to eat in America in 2015, according to Yelp’s top 100. “We want to continue growing,” said Carlos Alas-Grande, Evelyn’s older son. “Our next step is to open a second venue in Santa Rosa,” he added. Alas-Grande also engineered Don Julio’s most recent menu item the pupusa burger, which is now available at the restaurant.
To try these delicious foods, visit Don Julio’s Rincon located on 217 Southwest Blvd, Rohnert Park. Open every day, except Wednesday, from 9 am to 9 pm.
And to delight your sight, here are some pictures of their dishes…
The pupusa burger includes your choice of steak, grilled chicken, orange marinated chicken, carnitas, shredded beef or chorizo.Sautéed prawns in bell peppers, mushrooms and onions, served with homemade Spanish rice, whole white beans, sour cream and fresh tropical mango salsa all wrapped in a tomato tortilla.
For most people, ordering wine in a restaurant is a tricky game, rife with pitfalls that are not always accidental.
Chicanery is not as common as some cynics believe, but a lot of what is listed on restaurant wine lists can be the result of a “creative” wine director who expects that most patrons will not know much about wine.
The easiest to spot is the high-image brand masquerading as an expensive wine but with none of the quality one might otherwise expect. Just because a wine carries a recognizable name is no proof that the wine relates to that same winery’s highest end product. It may well be a lower-priced “second label.”
Sparkling wines that sell for $35 to $50 in restaurants may also use fanciful names to imply high quality can easily fool those without sufficient wine education. (“Charmat method” may sound like a special technique, but it is usually used for lower priced bubblies.)
Wine marketing people have many ways to justify a price higher than a wine should command. Phrases like “old vines,” “special reserve,” “Barrel Select” and Special Lot have no legal meaning and are there to encourage novices to pay more than they should.
Other menu lines that drive me bats: Lists that equate primitivo to zinfandel (they aren’t the same). Or note that a wine is “dry” when it is not.
A few weeks ago I heard a wine educator suggest that the best of value in a restaurant is not the cheapest bottle, but the second cheapest. Such generalizations are far too simplistic to be accurate.
Often the best value on wine lists is a bottle from the south of France, which produces vast amounts of good value wine that is rarely labeled to fool diners.
Cote du Rhone reds once were a reliable lower-priced choice because they usually needed no bottle aging. Also worth investigating are wines from Chile, New Zealand, Italy’s lesser-known regions, South Africa and Australia.
With millennial buyers so adventuresome, many restaurant wine directors are now bringing in experimental items that may not be listed on the main wine list but can be superb options.
In the past year, dry rieslings, Gruner Veltliners, gamays, barberas and grenache blancs have shown up unexpectedly in modest cafés, with wine directors eager to have patrons try a glass.
Today’s emerging younger wine buyer seems to be open to new and different tastes, unlike the baby boomers, who demand chardonnay, cabernet and zinfandel.
Blended wines can be a bit of a risk, but when you find an excellent version, it can be a real winner.
Wine of the Week:
2013 Trinity Hill “The Trinity” red wine blend, Hawkes Bay ($17): Blended wines can be a bit of a risk, but when you find an excellent version, it can be a real winner. This producer of top notch pinot noir, sauvignon blanc and Bordeaux blends has always been a quality leader in New Zealand’s North Island district. This handsome blended wine is based on 55 percent merlot. The aroma is classic herbs and berries, with great acidity and low tannins. Just released, not yet widely available.
Sonoma County resident Dan Berger publishes “Vintage Experiences,” a weekly wine newsletter. Write to him at winenut@gmail.com.
Steve Doty of Shady Oak Barrel House is one of the most highly regarded newcomers to the local craft beer scene. But it wouldn’t be right to call Doty a brewer. Pulling from his experience in the wine industry, he’s more of a blender, with a little bit of mad scientist thrown in.
Steve Doty is the one-man show producing beer for his Shady Oak Barrel House in Santa Rosa. (Christopher Chung / The Press Democrat)
Since December, 2013, Doty has been producing sour and farmhouse ales that are brewed elsewhere, then aged at his nondescript Santa Rosa warehouse in wine and spirits barrels.
Some of them contain exotic wild yeasts such as Brettanomyces that produce the trademark tart or acidic taste of sour beer. It’s an acquired taste that some love and others do not, residing on a much different part of the spectrum from the hop-heavy India pale ales that dominate the North Coast beer scene.
There is a reason I’m not called Shady Oak Brewing,” said Doty, 34. “It is a barrel house. His one-man operation is beginning to attract a wider audience, even though his beer — made in small 1,000-gallon batches — is available only in California at grocers and retailers such as Whole Foods and Rincon Valley Taproom and Bottle Shop. In January, Doty was ranked as the world’s third best new brewer and California’s best new brewer by RateBeer.com, an industry forum for craft beer enthusiasts. The honors should create a bigger buzz in the region that is already the home to some of the country’s best brewers.
Shady Oak Barrel House owner Steve Doty was ranked in January as the world’s third best new brewer and California’s best new brewer by RateBeer.com, an industry forum for craft beer enthusiasts. (shadyoakbarrelhouse.com)
But unlike some that have expanded outside the state, such as Lagunitas Brewing Co. in Petaluma and Bear Republic Brewing Co. in Cloverdale, Doty would like to stay small, especially because his process is much more complicated than traditional brewers. He takes the wort, or the unfermented extract from the mashing process at another local brewer’s, and then selects different strains of yeast to add to the mix. Doty typically tinkers with cultures from his kitchen at home, using the expertise he garnered during seven years as a laboratory assistant at Sterling Vineyards in Calistoga.
Next come the barrels that have been used to age bourbon or local pinot noirs and chardonnays. When the wild Brettanomyces yeast in wine barrels grows to a sufficient level, it can carry a pungent aroma often referred to as “barnyard” that makes wine undrinkable. When that happens, wineries get rid of their barrels, but they are perfect for creating Doty’s sour beers.
Steve Doty uses barrels that previously have been used to age bourbon or local pinot noirs and chardonnays. (Christopher Chung / The Press Democrat)
If he is feeling adventurous, Doty throws fruit such as peaches, grapes or cherries into the mix. “What happens with the cultures afterward is unpredictable,” he said. “I can’t make a definitive decision about any beer until it’s done, and that could be months. I have one batch that has been in there 18 months.” Doty has produced six different types of beers so far. His most well-known, Funkatronic, is a Belgian style beer that features a lot of hops and a dose of Brettanomyces. One RateBeer reviewer described its taste as “funky, peppery and citrusy. Hints of green grape and melon, too … maybe a hint tropical.
Doty’s current favorite, Sonomatastic, has been called a rustic farmhouse ale fermented with Brettanomyces, with one reviewer describing its aroma as “pineapple juice, buttery spicy french oak and light clove. While most brewers aim for consistency in the taste of their beers, Doty’s wild yeasts make each batch different to some extent. At times, he may throw some away because the cultures have made them undrinkable. “You just don’t know until it’s done,” he said. “You’re not going to get the perfect beer every single time.
For now, Doty is content to be the mad scientist, producing one experimental 1,000-gallon batch at a time. His future growth plans are equally modest, perhaps doubling his production and opening a tasting room in a new location.
Roasted asparagus, snap peas, radish and strawberries at Vignette Pizzeria in Sebastopol. (Heather Irwin / The Press Democrat)
It’s spring, and restaurants are popping up like daisies throughout Sonoma County. Here are two new spots to try, and a third that’s worth another look.
Miminashi
Izakaya, casual Japanese drinking establishments, are finally making their way to Wine Country. Both exotic and familiar, they appeal to young American chefs who are smitten by the raucous after-work spots known for their easy flowing beer, sake and spirits paired with rich bits of fried food, small plates of fish or vegetables, and the signature “sticks” of charcoal-grilled meat and veggies called yakitori.
Smoked fish hanging above the grill at Miminashi restaurant in Napa. (Heather Irwin / The Press Democrat)
Miminashi is the latest addition, and perhaps the most eagerly anticipated. It recently opened in downtown Napa with Curtis Di Fede at the helm. As chef/co-owner at Oenotri, he spent several years learning authentic Japanese techniques for izakaya.
“It’s everything that isn’t sushi,” says Di Fede, with an offhand nod to Americans’ sometimes singular focus on raw fish.
Though the menu includes a few sashimi plates at Miminashi, look for more rib-sticking dishes like pork belly ramen (($16.50), pork stew ($28) and ribeye steak ($75).
Smaller bites include fried potato croquettes with Japanese mayo ($4.50), fried rice ($14), rock cod kaarage (fried, $13.50) and gyoza ($11).
Chicken tail yakitori at Miminashi restaurant in Napa. (Heather Irwin / The Press Democrat)
If you go for one thing, however, go for the yakitori. Here you’re allowed to play with your food, sharing little bites and nibbling straight off the skewers. If you’re squeamish about offal, go for the veggies or thighs ($3.50 to $7 per stick).
But if you’re up for a real Japanese experience, try the coveted pieces of skin, tail, gizzard, heart and cartilage ($7 to $9). Trust me, you’re about to love the fatty, crispy, rich chicken tail grilled over hot coals.
Sake cups at Miminashi restaurant in Napa. (Heather Irwin / The Press Democrat)
Sake is the traditional spirit enjoyed with this kind of pub grub (like beer with mozzarella sticks, or wine with cheese). Miminashi’s sake sommelier will guide you through the process, made interactive by first selecting a cup from his tray of beautifully mismatched ceramics. Our pick: Shichi Hon Yari Junmai, an approachable sake that’s easy to pair with the smoky, earthy yakitori.
Soft serve ice cream, called “soft cream” in Japan, has been interpreted from American culture in flavors like black sesame, green tea, ginger peach and “fruity cereal milk” ($6). But add ons like caramelized white miso, tempura “crispies” and whisky butterscotch sauce (50 cents each) make it great.
Rock cod karaage with chili, garlic, creme fraiche, Toyko negi at Miminashi restaurant in Napa. (Heather Irwin / The Press Democrat)
Plans call for opening a walk-up window just for chocolate, black sesame, match green tea or vanilla soft serve, but for now, get it only at the table. Splurge for the crispy, caramelized waffle bowl and as many toppings as you want on the side.
From the moment you arrive, you can’t ignore the stunning, representational architecture of the restaurant, beginning with the doors. Surrounding the entrance are thousands of tiny Mount Fujis crafted from wood, looking like so many magnified goosebumps camouflaging the massive door. Not that it matters, because you’ll be busy running your fingers over the bumps for the few moments it takes before someone else opens the door.
Inside, the low ceiling rises to a 20-foot center apex, mirroring a Japanese temple, and dried fish hang over a charcoal fire. Despite the fact that you’re in downtown Napa, the feeling evokes Nippon, where salarymen hunch over yakitori in dark grottoes, toasting with cups of sake.
The interior of Miminashi restauarnt in Napa was built to mimic the lines of a Buddhist temple, with low ceilings for a cozy environment. (Heather Irwin / The Press Democrat)
And that’s the point. Di Fede’s Miminashi is a dreamlike vision of his experiences in Japan, executed deliciously in California. 821 Coombs St., Napa, , 254-9464, miminashi.com. Dinner service only, lunch coming soon.
Fiori’s
Above the register of Montgomery Village’s Fiori’s Grill is a framed newspaper article about the closure of Fiori’s Grill. Dated from the 1990s and draped with a red ribbon, its part of Santa Rosa’s Fiori family history.
Burrata with prosciutto and arugula at Fiori’s Grill in Santa Rosa. (Heather Irwin / The Press Democrat)
They opened their Occidental Italian restaurant in 1935. Now, a third generation of Fioris has opened a namesake restaurant, still serving Mama Clara’s minestrone soup and homemade chili.
The walls of the shiny new restaurant tell the family story with pictures of fathers, sons, cousins, friends and in-laws throughout the years, making it feel like the space has been around much longer than three months. The menu has settled in, as well.
Burgers are a highlight, made thick without being ridiculous and topped with cheese, mushroom, bacon and the usual suspects. Which makes sense, since owner George Jr. is el Jefe at Big Boy’s Buns and Burgers in Windsor.
Hamburger and fries with lemon aioli at Fiori’s Grill in Santa Rosa. (Heather Irwin / The Press Democrat)
There’s also plenty of pasta, though the Bolognese was unremarkable on our first visit.
Don’t miss the classic chili, with beef, beans, red onions and tiny cubes of Parmesan ($3.25 bowl) or the gorgeous burrata and prosciutto salad with arugula, basil, lemon, olive oil, creamy mozzarella and prosciutto on a wooden cutting board ($14 for a large). You’d also be remiss not to give the caramel peanut butter shake a shot ($6), but make sure you bring a friend to help you drink it.
Homemade chili with cheese and onions at Fiori’s Grill in Santa Rosa. (Heather Irwin / The Press Democrat)
Outdoor seating is shaded, with cozy sofas and outdoor tables, if you can find a spot. Because Fiori’s is back, and better than ever.
722 Village Circle, Santa Rosa, 843-7831, fiorisgrill.com. Open from 11 a.m. to 9 p.m. Sunday through Thursday and until 10 p.m. Friday and Saturday.
Vignette Redux
Though its not new, Vignette Pizzeria has made a lot of changes since it opened in 2014, making it worth a second look.
Roasted asparagus, snap peas, radish and strawberries at Vignette Pizzeria in Sebastopol. (Heather Irwin / The Press Democrat)
Chef Mark Hopper remains one of the best pizzaiolos in the Bay Area restaurant scene, with a deft hand at cooking pizzas in an 850-degree wood fired oven in mere minutes.
But more than that, he has continued to impress with a dedication to local farmers and producers who have returned the favor by giving him some of their best stuff. Like of-the-moment strawberries, asparagus and snap peas mixed together in an unusual but perfectly seasonal spring dish ($11).
Yellow eggplant is roasted with provolone and mozzarella cheese and almost-sweet San Marzano tomato sauce, with a roasted bite of little gem lettuce ($14), and a devilishly spicy Red Eye pizza is crave-worthy, with blisters of charred crust, paper thin slices of prosciutto, egg, buffalo mozzarella and a side of Calabrian chili pesto sauce ($18).
Eggplant parmesan at Vignette Pizzeria in Sebastopol. (Heather Irwin / The Press Democrat)
Hopper also offers weekly dinner experiences: Meat Mondays with London broil or Flank steak, polenta, vegetables and salad served family style ($55), and Fish Fridays with a whole roasted fish, salad and roasted veggies ($48). Both of the weekly special dinners must be booked in advance at vignettepizzeria.tocktix.com. 6750 McKinley St., Sebastopol, 861-3897, vignettepizzeria.com. Open noon to 8 p.m. Sunday through Tuesday, and from noon to 9 p.m. Thursday through Saturday, closed Wednesday.
Style BBQ in Petaluma1 features huge cuts of roast pork, duck, spare ribs and more. (Photo by Heather Irwin)
Fantasy Hong Kong Style BBQ isn’t for everyone, but it is for anyone who is desperate to find authentic Chinese roasted duck, roasted pork belly, honey pork, and spare ribs cut to order. This is true Chinese barbecue.
Hidden away in a former Round Table pizza, diners are greeted by lacquered roast ducks (heads still on) hanging on hooks in a glass case. The Chinatown similarities extend to a hunk of pork belly, ribs and a few, uh, unrecognizable items hanging by hooks or in steam trays (which turn out to be beef cartilage and pig ears).
Though the menu can be daunting, it’s easiest to just ask what’s good, and do the bbq special: Two meats, rice or noodles and then enjoy the show as the chef hacks slices of meat with a giant cleaver with the adeptness of a sushi chef. For about $14, you’ll get a massive plate of food that could easily feed two. Possibly three.
The roasted duck, with crispy skin and five-spice, is the best we’ve had anywhere in the North Bay, and the honey pork is sweet without being cloying. And though many high-end chefs charge a fortune for pork belly, you’ll get a huge portion with crackling skin and moist, lush fat that would cost five times as much elsewhere.
There’s a buffet with more typical Chinese offerings like lemon chicken, fish, fried rice and veggies, all made fresh. Plus, fried peanuts if you’re a fan.
Fantasy Hong Kong Style BBQ: 1520 E. Washington St., Petaluma, opening 10:30 a.m. to 9 p.m. daily.
