A bowl of rice topped with beef. (ken6345 / Getty Images)
There is plenty of chatter about Santa Rosa’s newest rice donburi and ramen spot, Sizzling House. Located inside the Safeway shopping center, it’s a fast-casual spot for Korean- and Japanese-inspired bowls and sizzling plates.
The plates are truly sizzling, with a fajita flashback: grilled chicken ($15.99), steak ($18.99), salmon ($15.99), or Wagyu beef ($20.99) arrive at the table with a stiff paper safety collar to keep you from sizzling yourself.
The bulgogi beef rice donburi ($12.99) is my pick, filled with thin strips of marinated beef, kimchi, a fried egg, carrots and seaweed.
The bulgogi beef rice donburi at Santa Rosa’s new Sizzling House is filled with thin strips of marinated beef. (ken6345 / Getty Images)
The spring rolls ($3.99) were disappointing, and the takoyaki ($6.99) was solid despite being topped with a snowstorm of chunky bonito flakes. The soup dumplings ($10.99) get a passing grade, while the karaage chicken ($5.99) was only so-so. I didn’t try the ramen, but I’d love to hear your thoughts.
Overall, the price is right and the servings are large. Worth checking out if you’re a fan of Japanese/Korean fast casual.
2280 Mendocino Ave., Suite B-3-B, Santa Rosa, 707-757-8804, sizzlinghouseusa.com
Chef Lisa Boisset of The Cook & The Drummer has opened The Porch Kitchen in Sebastopol. (The Cook & The Drummer)
Longtime caterer and chef Lisa Boisset of The Cook and The Drummer has opened The Porch Kitchen in the former Goatlandia Kitchen space in Sebastopol. The Laguna Parkway restaurant behind The Barlow previously served as the animal rescue’s catering kitchen and, briefly, a vegan cafe.
Boisset has revamped the patio into an upscale grab-and-go space that’s quickly gaining buzz as a place to linger and dine. So far, I’m sold.
The menu is unmistakably the work of a seasoned caterer, headlined by food that’s familiar, comforting and deeply craveable. Boisset flexes her cheffy chops by making everything — from the roasted turkey to the aioli — in-house, a point of pride that shows on every plate.
Longtime caterer and chef Lisa Boisset, of The Cook and The Drummer, has opened The Porch Kitchen in Sebastopol. The space formerly housed the plant-based cafe Goatlandia Kitchen. (The Cook and The Drummer)
Standouts include the housemade pesto turkey sandwich ($17.95) and maybe the best jambon beurre I’ve eaten ($16.95). The classic French pairing of ham and butter is layered onto thick slices of sourdough sturdy enough to hold it all together without collapsing mid-chomp. Grain bowls included a Forbidden Rice bowl with five-spice pork ($21.95) and a red quinoa bowl ($16.95). Luxe salads — think butternut squash, kale Caesar and roasted beet — range from $16.95 to $19.95.
Save room for dessert. The fresh-baked cookies are excellent, but the focaccia ($3.50) is memorable. Pop-up winemaker dinners are planned for 2026. Open 11 a.m. to 3 p.m. Tuesday to Saturday.
A 3-minute sand timer counts down as Chiang Dao Wild Mountain Green tea leaves steep in a pot at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
Two Trees Tea House in Occidental isn’t so much a destination as an invitation. Tucked beneath towering redwoods at the edge of town, it’s a place where time is measured in empty cups.
Filled with tins of tea, stacked porcelain teacups and time-worn wood and bamboo furniture, the space mirrors the intentional aesthetic of owners Chris Lewis and Adrian Chang, who’ve distilled years of global travel and a shared passion for tea into just 500 square feet.
After years in high-pressure jobs — Lewis as a creative director in the international division of British department store Harrods, Chang in fashion design — the couple were ready for a change. Designing tea rooms for Britain’s most prominent tea merchants brought Lewis face-to-face with the troubled legacy of colonialism in the tea trade. For Chang, tea offered a way to reconnect with his Chinese heritage. Together, those experiences prompted the couple to take a fresh look at what tea could represent.
Owners Adrian Chang, left, and his husband Chris Lewis make tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)Owner Adrian Chang pours freshly steeped Mae Salong Kindred Oolong tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
Rooted in that philosophy, the pair have made it their mission to bring ethically sourced, single-origin teas to their adopted community, without pretense or pressure.
“Tea is for everyone,” Chang said, pouring hot water over curled leaves on a rainy winter day.
Taking time for tea
There’s a simple pleasure in ignoring text alerts and to-do lists to stare at the bloom of color as water warms the tea leaves. Oolong loosens tongues as easily as whiskey and 20 minutes becomes two hours as shoulders relax, backs unkink and conversation replaces small talk.
Owner Chris Lewis pours boiling water into a pot with Chiang Dao Wild Mountain Green tea leaves. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)A 3-minute sand timer counts down as Chiang Dao Wild Mountain Green tea leaves steep in a pot. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)
“Time doesn’t exist here,” said Chang, which is precisely the point. Tea resists being rushed. Leaves need time to steep, unfurl and show what they’re made of. Today, ritual has often given way to convenience. Despite its long history, tea is usually treated much like coffee: a quick vehicle for caffeine. Drop a bag in hot water, move on.
Chang notes that some commercially bagged teas are mostly sift left over from whole leaves, stripped of structure and character — a commodity rather than an act of hospitality.
At Two Trees, whole, rolled leaves tumble into porcelain cups with a soft plink, each one intact and recognizable. The dried teas carry herbal and floral notes, sourced from farms Chang and Lewis have visited themselves. It is there that the stories take shape.
The experience
Owner Adrian Chang scoops Lost Forest Black tea leaves into a cup to steep in water. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)A seating area at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)
While a simple pot is a lovely starting point, Two Trees’ guided tea service is worth the time (a donation is suggested). Chang’s guided five-tea Gong Fu tasting unfolds like quiet theater, paced by a sand hourglass, with tales of Two Trees’ tea partners woven into slow, meditative pours. It’s hard not to fall a little in love, not just with the tea but with the people and places behind each leaf.
Jing Mai Ancestor Red tea is farmed on a mist-wrapped mountain in China’s Yunnan province, near the borders of Laos, Myanmar and Vietnam. The ancient tea forests have been cultivated for more than a thousand years, with tea plants (Camellia sinensis) growing up to 50 feet. The Dai and Bulang people harvest the tea, continuing a millennia-long practice.
A variety of teas are for sale at Two Trees Tea House and online in Occidental Wednesday, Feb. 12, 2025. The teas are ethically sourced and come with a side of history. (Beth Schlanker / The Press Democrat)A traditional Chinese tea kettle sits on display with an information placard about the producers of the tea. Photo taken Wednesday, Feb. 12, 2025, at Two Trees Tea House in Occidental. (Beth Schlanker / The Press Democrat)
Or consider the Ilam tea district of Nepal, which sits at 7,600 feet, one of the highest altitudes for growing tea. Here, local women seeking refuge from oppression are paid living wages to pick delicate white tea made from the earliest spring leaves.
Woven into each of these stories is a profound awareness of history. Lewis approaches Two Trees’ sourcing with a focus on relationships and responsibility, acknowledging the people and places behind the leaves too often written out of history.
“Tea is unifying, disarming and human. It’s about what it does to you and how it makes you feel,” said Chang, heating another pot of water for whoever comes in next.
Open from noon to 5 p.m. Thursday to Sunday. Reservations are required for guided tastings, but anyone is welcome to stop by for a pot of their blended tea regardless of ability to pay.
Of course, the Sonoma County fans of long-fermented, sourdough-infused, salt-covered bagels already knew the north bay is very much part of the West Coast bagel boom (and don’t need Manhattan tap water to make a great bagel).
Though the exact origin of the bagel is unknown and debated, mainly because many cultures have made ring-shaped bread for centuries, the earliest known appearance of something resembling the modern-day bagel was in 1300s Poland as obwarzanek, a braided ring of dough that’s boiled, sprinkled with seasoning and then baked.
The bagel migrated from Eastern Europe to the United States during the 19th century, where it was primarily found in Jewish immigrant markets. Bagels hit the mainstream in the 1970s, becoming as ubiquitous as muffins, doughnuts and breakfast sandwiches.
Here are a dozen places to grab the best bagels in Sonoma County.
Best of the best
Healdsburg Bagel Company
A former musician in search of the great Jewish deli bagels of his youth, Healdsburg Bagel Company owner Drew Ross became a farm market celeb during the pandemic for his boiled-then-baked, handmade bagels. He translated that success into a wholesale business and, in 2023, opened Drewish Deli, offering not only bagels, but housemade cream cheese schmears and bagel dogs. You can also find fresh HBC bagels at Big John’s Market and various local farmers markets. 11 Mitchell Lane, Healdsburg, 707-955-0600,healdsburgbagelcompany.com
Healdsburg Bagel Company bagels topped with house cream cheese schmears and add-ons, available at Drewish Deli in Healdsburg. (Drew Ross)Lox Plate with plain cream cheese, tomato, cucumber, onion, capers and GB bagel at Grossman’s Noshery & Bar in Santa Rosa on Tuesday, July 2, 2024. (Darryl Bush / For The Press Democrat)
Grossman’s Noshery & Bar
Getting bagels just right was a top priority for owners Mark and Terri Stark at their Jew-ish style deli in Santa Rosa’s historic Railroad Square. After plenty of trial and error, they’ve successfully cracked the code for chewy, fresh-baked bagels and the rare salt bagel (perfect with housemade scallion cream cheese). Or try the Brooklyn Bagel Sandwich with lox, cucumber, tomato, sliced onion, schmear and dill on a toasted everything bagel. 308 1/2 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Homegrown Bagels
Homegrown Bagels in Sonoma has been serving fresh bagels with a great chew and a firm, golden crust since 1978. With a vast selection of bagels, spreads and creative sandwich options, the fun bagel combinations are endless. For a farm-fresh delight, try the Veggie Sandwich on a tomato basil bagel. If you prefer a good hunk of protein in your bagel sandwich, go for the Petaluma Melt Down with grilled chicken breast, bacon and provolone on a classic sesame seed bagel. 201 W. Napa St., Suite 21, Sonoma, 707-996-0166,homegrownbagels.com
Carlos Teller packaging up an order of bagels at Homegrown Bagels in Sonoma on Thursday, Sept. 17, 2020. (Erik Castro / for The Press Democrat)Lox and cream cheese on a sesame bagel at The Bagel Mill in Petaluma. (Heather Irwin / Sonoma Magazine)
The Bagel Mill
The Bagel Mill combines traditional bagel-making techniques with quality ingredients to create organic sourdough bagels, ensuring a great chew full of flavor every time. A fan favorite is the marble rye bagel, which pairs especially well with the housemade green olive cream cheese spread. The pesto bagel is another crowd-pleaser, as it’s flavorful enough on its own and heightens any sandwich option you prefer, such as the Classic Lox or the loaded Spicy Turkey Club. 212 Western Ave., Petaluma, 707-981-8010, thebagelmill.com
Quail & Condor
This buzzy Healdsburg bakery is known for its award-winning breads and pastries, though until recently, bagels weren’t part of the equation. In November, Quail & Condor moved into a larger location and expanded its menu to include more breakfast options, featuring dishes influenced by chef/owner Melissa McGaughey’s Turkish heritage. The simit, an oversized Turkish-style sesame seed bagel, is slathered with cream cheese and charred leek confit. 44 Mill St., Unit J, Healdsburg; 707-473-8254, quailandcondor.com
Simit, a Turkish cousin to the bagel, is served with charred leek confit and cream cheese at Quail & Condor in Healdsburg. (Heather Irwin / The Press Democrat)A variety of freshly baked bagels from Marla Bakery in Santa Rosa. (Beth Schlanker / The Press Democrat)
Marla SR Bakery and Cafe
When Marla opened in 2023 in Railroad Square, customers who previously tried chef/owner Amy Brown’s baked goods at pop-ups and farmers markets lined up for toasty bagels and giant croissants. For a sit-down breakfast at the cafe, order your choice of bagel topped with butter, farmers cheese, house-cured and smoked trout, or house spread with seasonal veggies. Need a bulk of carbs to go? Order the box of a half dozen bagels — two Maldon salt, two sesame, one poppy seed and one seeded — from the online shop for pickup. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com
Mama Mel’s Bread
For hearty whole-grain, gluten-free, vegan bagels, Mama Mel’s is the cream of the crop. Its New York-style bagels are made with gluten-free flours and are steam-baked for a golden crust and chewy bite. The three-seed bagel contains a blend of organic chia, sesame and poppy seeds, giving it a mild, nutty flavor and a satisfying crunch. Other favorites include the robust onion bagel and the naturally sweet blueberry bagel. Order online for pickup at Mama Mel’s Kitchen in Petaluma (431 Payran St., Building C) or find Mama Mel’s baked goods at the Santa Rosa Community Farmers Market (1501 Farmers Lane) on select Saturdays. Mama Mel’s also supplies its gluten-free bread and bagels to various locations across the county. 707-595-0980, mamamelsbread.com
Thomas James packages fresh baked gluten-free bagels at Mama Mel’s Bread in Petaluma in 2018. (John Burgess / The Press Democrat)
Honorable mentions
New York Bagel
For a proper New York-style bagel (made from scratch and kettle-boiled) in a small-town shop, look no further than New York Bagel in Rohnert Park’s Park Plaza Center. With a wide assortment of bagel flavors and housemade cream cheese spreads, it’s hard to go wrong with these dense, chewy bagels generously topped with your favorite fixings. Local favorites include the jalapeño bagel with bacon and eggs or plain cream cheese, and the savory onion bagel with scallion cream cheese. 6400 Commerce Blvd., Rohnert Park, 707-588-0414, nybagels-rohnert-park.com
Sonoma Valley Bagel
With three locations and a host of bagel options, Sonoma Valley Bagel has something for everyone. Bagels here are traditionally made: kettle-boiled then baked for a hearty crunch and soft chew. The pizza and cinnamon sugar bagels are kid favorites; and the spinach Parmesan and sourdough bagels are great for those who prefer more sophisticated bagel breakfasts. 130 Stony Point Road, Suite G, Santa Rosa, 707-578-7005; 1451 Southwest Blvd., Suite 107, Rohnert Park, 707-793-9990; 350 Rohnert Park Expressway W., Rohnert Park, 707-585-8095, sonomavalleybagel.com
Breakfast bagel sandos
Ellie’s Spicy Eggel with scrambled eggs, pepper jack cheese, avocado and tomato on a whole wheat everything bagel from Grateful Bagel on Fourth Street in Santa Rosa, July 12, 2024. (Maci Martell / Sonoma Magazine)
Grateful Bagel
Serving up great bagels since 1979, Grateful Bagel is a hot spot for a quick breakfast sandwich or midday bagel bite. Favorites include a pesto bagel with schmear; Ellie’s Spicy Eggel with eggs, pepper jack cheese, avocado and tomato; and the Wild Boar, a classic ham, egg and cheese combo on a cheesy jalapeño bagel. 631 Fourth St., Santa Rosa, 707-535-0570; 925 Corporate Center Parkway, Suite E, Santa Rosa, 707-522-1388; 300 S. Main St., Sebastopol, 707-829-5220; 10101 Main St., Suite A, Penngrove, 707-794-1516; 221 N. McDowell Blvd., Petaluma, 707-658-1610
Plank Coffee
This north county cafe will fuel your morning and features a frittata-topped sesame bagel with melted sharp cheddar, garlic oil and mixed greens. Or go for the David Bagel with avocado, cream cheese, hard-boiled egg and housemade spicy mayo atop a toasted jalapeño cheddar bagel. All bagel sandwiches are vegetarian-friendly, with protein options like tempeh “bacon” and Beyond Meat “sausage.” 175 Dry Creek Road, Healdsburg, 707-395-0572; 227 N. Cloverdale Blvd., Cloverdale, 707-894-6187, plankcoffee.com
Breakfast sandwiches from Plank Coffee, which has locations in Cloverdale and Healdsburg. (Plank Coffee)
Café des Croissants
For a tasty, affordable bagel to-go, swing by any of the Café des Croissants locations. There are a variety of cream cheese spreads and bagel sandwich combos, such as honey walnut schmear on a blueberry bagel, or the popular Loxy Lady sandwich with lox, capers, tomatoes, onions and cream cheese. Locations in Santa Rosa, Rohnert Park and Sebastopol, cafedescroissants.com
Euphoria non-alcoholic cocktail with Seedlip Grove, goji and schisandra berry, Euoporia Elixir, lime, preicly pear-hibiscu puree, jasmine water at Ferbar in Sebastopol. Heather Irwin/PD
If you’d like to take a break from drinking, but not from your social life, Sonoma County’s bar and restaurant scene has plenty of alcohol-free options. And we’re not just talking tonic water.
The growing popularity of zero-proof spirits has been a game-changer for mixologists, giving mocktails all the flavor and complexity of their signature cocktails, minus the alcohol. The rise in sober and sober-curious drinkers has driven demand for creative, food-friendly sippers made with vinegar shrubs, herbs, fruit juices, bitters and syrups.
We’ve lined up some favorite Sonoma County bars that serve up fabulous mocktails and nonalcoholic beverages for Dry January observers and anyone else eager for a break from booze.
The “Thai and Dry” is the Fern Bar’s alcohol-free option for those who don’t want the alcohol-laden Long Thailand Ice Tea. (Fern Bar)
Fern Bar, Sebastopol
At Fern Bar, “free spirited” beverages are given spotlight treatment on the cocktail list rather than being pushed down to the bottom of the menu. And there’s no shortage of creativity — the mocktails include top-shelf spirit alternatives with housemade shrubs and syrups made with seasonal fruits and spices.
Mocktail Faves: Try the ruby-toned Euphoria, made with nonalcoholic gin, hibiscus, jasmine, goji berry, schisandra berry and prickly pear. Or go for the Thai & Dry with coconut water Thai tea, falernum, orange, pineapple, vanilla and coconut foam. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Three mocktails at Stark’s Steak & Seafood in Santa Rosa. (Loren Hansen)
Stark’s Steak & Seafood, Santa Rosa
Stark’s is the go-to place for classic cocktails and giant steaks, and a happy-hour hot-spot, but your visit doesn’t have to be booze-infused.
Mocktail Faves: The West County Crips leans into the region’s apple fame with apple cider, lemon, allspice syrup and Fever-Tree ginger beer. The warm, tropical Piña Coolada has caramelized pineapple, coconut, lime and orange with a brown simple syrup. Want something more old-school? Ask the bartender for a nonalcoholic version of your favorite cocktail or go for a bitter and soda — the bar offers housemade bitters. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
A mix of cocktails and mocktails with a view at Perch + Plow in downtown Santa Rosa. (Perch + Plow)
Perch + Plow, Santa Rosa
Perch + Plow serves up “boozy magic” cocktails, but the restaurant’s cocktail program also includes several standard mocktails and nonalcoholic creations made on request.
Mocktail Faves: The Strawberry Mint Smash is a refreshing blend of strawberry puree, mint syrup, lime juice and club soda. The Spicy Peach Pit — with peach puree, lime juice, habanero syrup and pepper garnish — offers a sweet-spicy kick. Try their mocktail flight for a sampling of several drinks. 90 Old Courthouse Square, Santa Rosa, 707-843-3582, perchandplow.com
Mocktails from Bravas Bar de Tapas in Healdsburg. (Loren Hansen)
Bravas Bar de Tapas, Healdsburg
Bravas is a Healdsburg favorite for tapas and paella on the back patio. Their Spanish-influenced food is great with flavor-packed, seasonal mocktails.
Mocktail Faves: The Warm Apple Cider — cider infused with cinnamon, clove and orange — is perfect for cold weather, while the Pomegranate Fizz makes use of seasonal winter fruits, combined with soda for those classic bubbles. 420 Center St., Healdsburg, 707-433-7700, starkrestaurants.com
Lo & Behold bar in Healdsburg. (Emma K Creative)
Lo & Behold, Healdsburg
Owners Laura Heffernon and Laura Sanfilippo are known for their cocktail-making magic — and that extends to alcohol-free drinks as well.
Mocktail Faves: For a tropical treat, try the Caribbean Queen, made with coconut, lime, orange and passion fruit. The Guava-Cucumber Cooler is super refreshing, while the Hibiscus Ting — with spiced hibiscus tea, lime and house ginger brew — is what La Croix dreams it could be. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Trio of cocktails from Lazeaway Club at Flamingo Resort in Santa Rosa. (Flamingo Resort)
Lazeaway Club at The Flamingo, Santa Rosa
The lounge vibes are strong at this beachy-themed restaurant inside the Flamingo Resort. Naturally, they’ve got some tasty booze-free cocktails that make you feel like you’re on vacation.
Mocktail Faves: The No Pier Pressure is an exciting trip to Thailand with a concoction of Thai tea, honey, lime and a piña colada float. The Donald Palmer with rooibos tea, guava, lime, agave and Thai basil is a fruity refresher.It feels like a leveled-up Arnold Palmer, without the dull association to golf.2777 Fourth St., Santa Rosa, 707-545-8530, lazeawayclub.com
The Crash Test Dummies cocktail with mango, raspberry, tamarind, lime, sparkling water and a tajin rim from Jackson’s Bar & Oven Friday, Sept. 12, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Jackson’s Bar and Oven, Santa Rosa
Having one of the most popular happy hours in Santa Rosa, Jackson’s knows what they’re doing behind the bar. The music-inspired craft cocktails are great, but the innovative mocktails shouldn’t be overlooked.
Mocktail Faves: Sweet-spicy lovers will enjoy the Crash Test Dummies, made with mango, raspberry, tamarind, lime and sparkling water with a Tajin-coated rim. The Spin Doctors — with watermelon, lime, pickled prickly pear and Topo Chico grapefruit sparkling water — is another fruity stunner. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com
Letizia’s Orchard Shrub with fruit compote, raw cider vinegar, organic cranberry, herbs and soda from Starling Bar Sonoma Tuesday, Sept. 10, 2025, in Sonoma. (John Burgess / The Press Democrat)
Starling Bar, Sonoma
Classic California roadhouse meets Sonoma County sensibilities at Starling, where community and strong drinks go hand in hand. The nonalcoholic options are just as thoughtfully crafted, made with mostly locally sourced ingredients.
Mocktail Faves: The Letizia’s Orchard Shrub feels almost like a health tonic, but don’t let that scare you away. The soothing drink is made with an orchard-fruit compote, raw cider vinegar, organic cranberry juice, herbs and soda. If shrubs aren’t your thing, go for the vibrant Orange Pineapple Fizz, made with orange and pineapple juices, an orange reduction, cream, soda, nutmeg and aquafaba. It’s basically a Creamsicle in a glass. 19380 Highway 12, Sonoma. 707-938-7442, starlingsonoma.com
Heather Irwin,Maci Martell and Sarah Steirch contributed to this article.
This renovated three-bedroom, three-bathroom home sitting on the 11th hole of The Links at Bodega Harbour is currently listed for $2,050,000. (Brian Roberts / Loud and Clear Commercial Media)
Homebuyers who can’t choose between golfing and jaw-dropping ocean views may find a luxurious solution in a Bodega Bay home currently on the market. The renovated three-bedroom, three-bathroom dwelling sits on the 11th hole of The Links at Bodega Harbour and features panoramic views of the Pacific. The asking price is $2,050,000.
The 1,821-square-f00t home has a spacious layout. Designer fixtures, white oak floors, and generous use of natural stone in the kitchen and bathrooms shine in the clean-lined 1980s dwelling.
The use of transparent elements — a glass stair rail,ghost chairs, and glass and brass light fixtures — create an added airiness. In contrast, some wood cladding, a raw-wood wall accent and select wood furnishings warm the space.
Lounging area in great room. (Brian Roberts / Loud and Clear Commercial Media)Stairway. (Brian Roberts / Loud and Clear Commercial Media)Bedroom. (Brian Roberts / Loud and Clear Commercial Media)
The great room layout offers a gathering space for cooking, dining and lounging. Each bedroom has access to an exterior patio.
Other amenities include a two-car garage, an EV charger, smart system-controlled lighting, music and doors, and two electric fireplaces for battling the moody marine layer. The South Bodega Harbour Community is a short walk away and includes a clubhouse, pool, sauna, gym and golfing.
A renovated 1960s home on 2.58 oak-dotted acres on Sonoma Mountain is currently listed for sale. The four-bedroom, four-and-a-half-bathroom dwelling is currently seeking $2,995,000.
The 2,666-square-foot, ranch-style home is a stunning example of how a vintage home can be seamlessly updated to achieve a contemporary style. Stone countertops, premium appliances and designer light fixtures enliven the home’s clean modern lines. The look is playfully punctuated with some blues and greens in the cabinets and tiles.
Stained-wood panels on the low-pitched ceiling give a nod to styles of the past, but white walls and an open floor plan offer the airiness for present-day tastes. A sitting room with updated furnishings retains its all-around wood paneling and unmistakable vintage style.
Living room with fireplace. (Bart Edson)Great room. (Bart Edson)Balcony. (Bart Edson)
The wood-forward design frames exquisite outdoor views of surrounding oaks as well as Sonoma Valley and San Pablo Bay. A modern deck offers further immersion into the setting.
For more information on this listing at 18492 White Oak Drive in Sonoma, contact listing agent Alex Yankee, 707-225-5880, Sotheby’s International Realty, alexyankeerealtor.com
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a 6-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)
Cold weather cues cravings for comforting soups. Plain and simple, and always better the next day, soup is less about the ingredients and more about how a steaming bowl makes you feel. It’s time to warm up with some of our favorite local soups.
Spicy Tan Tan Ramen — Ramen Gaijin
Homemade Sapporo-style noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a creamy six-minute egg is about as authentic as it gets. 6948 Sebastopol Ave., Sebastopol, 707-827-3609, ramengaijin.com
Roasted Red Pepper and Tomato Soup — Lunch Box
Rich and creamy tomato soup made with organic Bianco DiNapoli tomatoes, roasted red pepper and garlic is perfect for dipping a kimchi grilled cheese sandwich. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Tomato soup and a grilled kimchi and cheese sandwich from Lunch Box in Sebastopol. (Heather Irwin / Sonoma Magazine)Miso Soup with tofu, wild mushrooms and seaweed from Jake Rand, chef/owner of Sushi Kosho in Sebastopol’s Barlow district. (John Burgess / The Press Democrat)
Miso Soup — Sushi Kosho
Real-deal miso made from scratch makes all the difference. 6750 McKinley St., Sebastopol, 707-827-6373, koshosushi.com
Clam Chowder — Spud Point Crab Company
This is where you’ll find die-hard Dungeness fans lined up for hours to get a crab sandwich and Spud Point’s legendary chowder. It’s creamy without turning pasty or heavy and the garlic is no joke. The standard to which all others are measured. 1910 Westshore Road, Bodega Bay, 707-875-9472, spudpointcrabco.com
Carol Anello’s clam chowder at Spud Point Crab Company in Bodega Bay. (John Burgess / The Press Democrat)Cheesy Milk Hot Pot at Boiling Bowl in Santa Rosa. (Heather Irwin / The Press Democrat)
Cheesy Milk and Beef Hot Pots – Boiling Bowl
In Sonoma County, hot pots are hard to find, with only a handful in the region. Our favorite is Boiling Bowl’s, featuring a thin soy milk broth with mushrooms, tofu, fish tofu, eggs, seafood, lotus root, fish fillets and shredded cheese. The beef version has a heartier broth, with thinly sliced beef, corn, tomatoes, mussels, mini sausages and other goodies. Each hot pot can easily feed two people. 500 Mission Blvd., Suite E, Santa Rosa, 707-538-8698, boilingbowlca.com
Lobster Soup — Chad’s Soup Shack
This farmers market pop-up features a selection of weekly soups, so you never know what will be available, but if the Lobstaah Chowdaah is on the menu, snap it up. Check the Facebook page for locations and updated menus. 707-583-9413, chadssoupshack.com
Big Chicken Soup (aka matzoh ball soup) at Grossman’s Deli in Santa Rosa. (Loren Hansen)
The Big Piece of Chicken — Grossman’s Noshery & Bar
A giant matzoh ball, ramen noodles, kreplach and pulled chicken will fix whatever ails you. Bubbie promises. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Posole — La Rosa Tequileria
If nothing else, you’ll ward off vampires and anyone wanting to sneak a smooch with this garlicky soup of tender pork shoulder, hominy and chiles. It comes with lime, red onion, cilantro and jalapeño, and you can make it as mild or spicy as you like. 500 Fourth St., Santa Rosa, 707-523-3663, larosasantarosa.com
Pork Posole at La Rosa Tequileria & Grille in Santa Rosa, on Tuesday, Aug. 11, 2015. (Beth Schlanker / The Press Democrat)Miso butter ramen at Miso Good Ramen in Santa Rosa. (Heather Irwin / The Press Democrat)
Miso Butter Soup — Miso Good Ramen
Though we’re pork lovers through and through, the veggie-centric ramen is over-the-top delicious. It’s made with fermented soybean broth and piled with okra, corn, sprouts, mushrooms and garlic seaweed, with a pat of butter (contains pork broth). 507 Fourth St., Santa Rosa, 707-545-7545
Curry Soup — Ippinn Udon
We can’t get enough of this creamy, mild curry soup with tofu. A perfect winter warmer. 1880 Mendocino Ave., Suite D, Santa Rosa, 707-521-9911, ippinnllc.com
Curry udon with fish cake, potato croquette, pumpkin at Ippinn Udon and Tempura in Santa Rosa. (Heather Irwin / The Press Democrat)
Pho Ga — Goji Kitchen
Chicken noodle soup with a Vietnamese twist is sure to cure anything. 1965 Mendocino Ave., Santa Rosa, 707-523-3888, gojikitchen.com
Ramen with Karaage — Raku Ramen and Rolls
Ramen with nuggets of fried chicken. 2424 Midway Drive, Santa Rosa, 707-623-9668, rakuramenandrolls.com
Ramen with Karaage at Raku Ramen and Rolls in Santa Rosa. (Heather Irwin / The Press Democrat)Mulligatawny is a British Colonial era invention filled with lentils, chicken and coconut milk. (Dzevoniia / Getty Images)
Mulligatawny – Everest
An Anglo-Indian dish from the British colonial era that blends the Tamil tradition of “pepper water” with a milder, creamier curry soup filled with chicken, lentils and coconut milk. 572 E. Cotati Ave., Cotati, 707-795-7680, everestcotati.com
This East-meets-West soup features soba noodles, snow crab, cilantro and coriander in an aromatic white truffle oil broth. 1202 W. Steele Lane, Santa Rosa, 707-528-3747, kettlesbistro.com
Clam chowder at The Shuckery in Petaluma. (The Shuckery)Kimchi Jjigae, bottom, spicy housemade kimchi soup with pork and organic tofu, and a side of kimchi from Soban Korean in Petaluma. (John Burgess / The Press Democrat)
Kimchi Jjigae — Soban
Spicy, savory Korean soups and stews are a favorite at this spot in a strip mall. Dive into the fiery kimchi soup with pork and tofu to power you through the day. 255 N. McDowell Blvd., Petaluma, 707-769-3112, sobanpetaluma.com
Gyoza Ramen — The Taste of Tea
Three pork gyoza with a black garlic shoyu pork broth, garlic chips, double egg and green onion. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Homemade Bacon Spicy Vodka Bloody Mary with Tomatos, Olive and Celery. (Brent Hofacker / Shutterstock)
Quite possibly the most popular “hair of the dog” drink, the bloody mary is an American icon. While its origins are debated (various bartenders claim to have invented it in early 20th century New York City), as is its name (Queen Mary or actress Mary Pickford?), there’s no doubt that this spicy libation is a go-to when one needs a “healthy” booze-laden start to the day after a long night out.
So what’s in a classic bloody mary? Vodka, tomato juice and a combination of other spices, many of which remain secrets to the bartenders who create them. After a lot of hard research, we present to you the best bloody marys in Sonoma County. From the town of Sonoma to the coast, discover where to find our favorite hangover cure.
Sonoma Grille, Sonoma
Back when bartender Steve Ney joined Sonoma Grille, he brought his famous bloody mary recipe with him from his prior employer, as well as his “secret ingredients.” A supply of spices and mysterious sauces goes into the housemade mix, which is coupled with Hanson habanero vodka and topped with chilled jumbo tiger shrimp. Cult followers call the bloody mary “superb” and “possibly the best bloody mary I’ve ever had.” 165 W. Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com
Washoe House, Petaluma
The iconic roadhouse in Petaluma is famous for more than just the prime rib, fried foods,and business cards and dollar bills stuck on the ceiling. They’re also known to be a great spot to suck down a bloody mary. Opt for the top shelf and enjoy a bloody mary topped with an assortment of garnishes like shrimp, bacon, pepperoncinis, olives and pickled green beans — all the necessities for a hangover cure. Pair with fried calamari and you’ll be doing just fine. 2840 Roblar Road, Petaluma, 707-795-4544, thewashoehouse1859.com
The Shuckery, Petaluma
Leave it to The Oyster Girls at Petaluma’s The Shuckery to concoct a seaworthy hangover cure: mini bloody mary oyster shooters. A fresh oyster is suspended over a short glass of a classic bloody mary. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com
A bloody mary at Ausiello’s 5th Street Grill in Santa Rosa. (Sonoma County Tourism)
Ausiello’s 5th Street Grill, Santa Rosa
Settle in for Sunday football with a burger and a spicy bloody mary at one of Santa Rosa’s favorite pubs, Ausiello’s 5th Street Grill. “Best bloody marys in town,” said one fan, who joins many pub-goers to enjoy Ausiello’s take on the cocktail. Served in a mason jar, it’s made with Tito’s Vodka and house bloody mary mix, and topped with a huge slice of bacon and pickled veggies. 609 Fifth St., Santa Rosa, 707-579-9408, ausiellos5thstreetgrill.com
Grossman’s Noshery & Bar, Santa Rosa
The New York-style deli, restaurant and bar in Santa Rosa’s Railroad Square puts a Jewish spin on the classic cocktail. Its “Bloody Maury” is made with house bloody mary mix and a choice of vodka, gin or tequila, with an everything spice rim and garnish of house pickles. Plus, Grossman’s serves unique, housemade infused vodkas, such as horseradish, dill pickle and Sichuan peppercorn. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
The Bloody Maury garnished with dill pickle, lime, olive, pickled cauliflower and onion, and a rim of Everything Bagel Seasoning at Grossman’s Noshery and Bar in Santa Rosa, on Thursday, March 17, 2022. (Beth Schlanker / The Press Democrat)A bloody mary from Healdsburg Bar & Grill in Healdsburg. (Mark Aronoff / The Press Democrat, file)
Healdsburg Bar & Grill, Healdsburg
A casual get-together spot for families and friends, the Healdsburg Bar & Grill (known locally as HBG) is also a gathering spot for bloody mary enthusiasts. “Delish,” is how one fan describes the HBG Bloody Mary, which is made with the classic vodka, tomato juice, Worcestershire and hot sauce and finished with a salted rim. 245 Healdsburg Ave., Healdsburg, 707-433-3333, healdsburgbarandgrill.com
Acorn Cafe, Healdsburg
As Healdsburg’s preeminent brunch destination, Acorn Cafe serves a delicious bloody mary. The Acorn Bloody Mary is made with house mix and Manzanilla Sherry and garnished with fresh and pickled veggies. Order alongside the avocado toast or breakfast sandwich for the ultimate hangover helper. 124 Matheson St., Healdsburg, 707-955-7001, acornhealdsburg.com
Fern Bar, Sebastopol
The cocktail wizards at Fern Bar serve up a killer bloody mary for those who like a healthy dose of spice in their drink. The bloody mary is made with vodka, tomato, gochujang, Sriracha, sambal (spicy chili paste), katsuobushi (smoked and fermented skipjack tuna flakes) and “Fres-Yes” hot sauce from Sonoma County-based Hot Drops. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
The bloody mary at Fern Bar in Sebastopol uses Hot Drops fermented pepper hot sauce along with kimchi juice, gochujang, and sambal oelek to add layers of spice for well-rounded heat. (Gary Ottonello)Bloody mary at Rocker’s Roadhouse (formerly Rocker Oysterfeller’s) in Valley Ford. (Rocker Oysterfeller’s)
Rocker’s Roadhouse, Valley Ford
Oysters and bloody marys go hand in hand at Rocker’s Roadhouse in the hamlet of Valley Ford. Served in a mason jar, the bloody mary is made with house mix and vodka-infused soju and topped off with pickled vegetables. Rocker’s also offers a Tomales Bay oyster shooter: a house bloody mary paired with a chilled Miyagi oyster on the half shell. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse
Rocker Oysterfeller’s at the Wharf, Bodega Bay
Rocker’s seaside sister, Rocker Oysterfeller’s at the Wharf, has its own take on the classic cocktail. Also served in a mason jar with a spiced-salted rim, the “bayside bloody mary” includes vodka, house mix and pickled vegetable garnish. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com/rockersatthewharf
Along with a bottle of Hanson of Sonoma Vodka, the DIY Bloody Mary Cocktail Kit comes with Sonoma Gourmet Organic Bloody Mary Mix. (Hanson of Sonoma)
Hanson of Sonoma
Too hungover to get dressed or rather enjoy a bloody mary in the comfort of your home? The family-owned organic vodka distillery Hanson of Sonoma sells a $55 bloody mary cocktail kit that can be picked up at its Sonoma location or shipped right to your door. The kit comes with a recipe card, lemon juice, a bottle of bloody mary mix from Sonoma Gourmet, and your choice of Hanson’s original, habanero, Meyer lemon or cucumber vodka. Order online. 22985 Burndale Road, Sonoma, hansonofsonoma.com
Honorable Mentions
Wine and cocktails at HopMonk Tavern in Sebastopol. (Sonoma County Tourism)
Pistachio Tiramisu with pistachio mascarpone, lady finger and coffee from Brigitte Bistro Sunday, July 6, 2025, in Petaluma. (John Burgess / The Press Democrat)
As January arrives and another year begins, it’s time to peer into the culinary crystal ball and see what’s taking shape on menus across Sonoma County. Cutting-edge gastronomy has had its moments here, but this is largely a region devoted to real food, honest storytelling and once-in-a-lifetime experiences. Those values now sit at the center of the food trends shaping 2026.
Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we’re looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there’s a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We’re craving consistency and care, not gimmicks — and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.
The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus.
A handful of flavors are rising above the noise in 2026 — black currant and tiramisu leading the charge — while “swicy” (sweet-spicy) is giving way to “swavory,” the sweet-savory middle ground.
I’m no soothsayer, but if 2026 delivers a return to basics, I’ll happily put that order in now.
Cheesy Milk Hot Pot at Boiling Bowl in Santa Rosa. (Heather Irwin / The Press Democrat)Beef Combination Pho soup with steak, flank, brisket trip and meatball from VN Flavor restaurant Wednesday, Aug. 3, 2025, in Rohnert Park. (John Burgess / The Press Democrat)
Sizzle and steam: Asian hot pots, ramen, pho and donburi
Bubbling broths are having a moment, fueled by diners craving meals that feel interactive, warming and just theatrical enough. According to Yelp, searches for hot pot jumped sharply in 2025, a signal that momentum is carrying into 2026. Sonoma County may have arrived late to the shabu-shabu and hot pot party, but these formats are now showing up regularly.
Where to find: Boiling Bowl, 500 Mission Blvd., Suite E, Santa Rosa, 707-538-8698, boilingbowlca.com; Fantasy Restaurant, 1520 E. Washington St., Petaluma, 707-658-1866
Pho and ramen remain steady anchors — cozy, customizable and broth-forward — but donburi rice bowls have quietly carved out a foothold, joining the rotation of glasses-steaming, face-warming dishes.
Where to find:Sizzling House, 2280 Mendocino Ave., Suite B-3-B, Santa Rosa, 707-757-8804, sizzlinghouseusa.com; VN Flavor Vietnamese Cuisine & Boba Tea, 90 Raley’s Towne Center, Rohnert Park, 707-843-7585, bit.ly/4laGOfq
Poutlet Roti, heritage chicken with spring vegetables, wild mushrooms, whipped garlic, and vin jaune jus from Poppy restaurant Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)
Rooted in tradition: Flavors from near and far
Grandma-style cooking — sometimes dubbed “nonnastalgia” — is pushing aside overwrought gastronomic flourishes in favor of something more comforting. Familiar ingredients, straightforward recipes and a made-with-care sensibility are back in favor. Think roasted chicken, unfussy burgers, matzoh ball soup, family-style platters and Sunday-supper energy.
Where to find:Poppy, 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com; Grossman’s Noshery & Bar, 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com; Songbird Parlour, 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Grandma-style food crosses every border, and local cooks are increasingly proud to share the dishes they grew up eating at the family table. When chefs explain what a dish is — and why it matters — the meal becomes a story rooted in personal history, family and place.
Where to find:Bazaar Sonoma, 6536 Front St., Forestville, 707-278-8080, bazaar-sonoma.com; Persian pop-up at Viva Mexicana, 841 Gravenstein Highway S., Sebastopol, 707-823-5555, vivamexicana.com; Syrian breakfast at Quail & Condor, 44 Mill St., Unit J, Healdsburg, 707-473-8254, quailandcondor.com
Iranian-born Sima Mohamadian threw together a Lubia Polo, a crispy saffron rice dish with ground beef and green beans, for the Persian menu Mondays and Tuesdays at her restaurant Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
It’s about me: Personalization and the solo diner
Gluten-free, plant-based, high-protein, low-salt, no-onion and low-carb requests are no longer considered high-maintenance at many fast-casual restaurants, where customization of bowls, wraps and salads is built into the model. Online ordering and in-store touch screens make it easier to tailor a meal without slowing the line.
At the same time, restaurateurs are seeing a shift toward smaller portions, more shareable plates and frequent requests for to-go boxes as GLP-1 medications reshape dining habits. Industry trackers, including Technomic and Restaurant Business, report rising demand for high-protein, high-fiber dishes and portion sizes better aligned with shrinking appetites — and wallets.
Where to find:Sweetgreen, 2365 Sonoma Ave., Santa Rosa, 707-360-6862, sweetgreen.com
The view into the bar from the main dining room at Underwood Bar and Bistro Friday, March 21, 2025, in Graton. (John Burgess / The Press Democrat)
Solo dining is also having a moment, appealing to diners who value a quieter, more focused experience. As restaurant prices climb, eating alone can make higher-end dining feel more accessible and offer a chance to savor a meal without small talk. Look for full-service bar seating or a tucked-away spot with a view of the room for endless entertainment. “Table for one” now reads less as loneliness and more as relief.
Where to find:Willi’s Wine Bar, 1415 Town and Country Drive, Santa Rosa, 707-526-3096, williswinebar.net; Underwood Bar and Bistro, 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
Owners Adrian Chang pours freshly steeped Mae Salong Kindred Oolong tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)Clockwise from top left, pressed rice Oshizushi with pickled shiso, unagi, tuna, pickled shiso and miso cured salmon from Taste of Tea in Healdsburg. (John Burgess/The Press Democrat)
A steeped buzz: Tea is the new coffee
Mate, matcha, hojicha (charcoal-roasted green tea), black tea and chai are globally rooted teas from South America, Japan, China and India, offering a gentler caffeine lift than coffee. Each comes with its own rituals — whether you streamline them or lean fully into the experience is up to you.
Where to find: Two Trees Tea House, 3597 Bohemian Highway, Occidental, twotreesteahouse.com; The Taste of Tea, 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com; Teaspoon, 441 N. McDowell Blvd., Suite 20, Petaluma and 2060 Santa Rosa Ave., Suite B1, Santa Rosa, 707-892-0554, teaspoonlife.com
Quick hits
“Swavory” is the new “swicy”: Sweet-and-savory mashups — miso caramel, Mexican mole, tahini-infused ice cream — are overtaking last year’s sweet-spicy hot-honey obsession.
Black currant: McCormick for Chefs’ flavor of the year is prized for its sweet-tart profile. Long popular in Europe, the blueberry-like fruit is also valued for its antioxidants, with its leaves and seed oil traditionally linked to immunity and reduced inflammation.
Pistachio Tiramisu with pistachio mascarpone, lady finger and coffee from Brigitte Bistro Sunday, July 6, 2025, in Petaluma. (John Burgess / The Press Democrat)The Espresso Martini Sabe Soju with “Tiramisu” syrup, espresso and pizzelle from Stella restaurant Tuesday, Sept. 10, 2025, in Kenwood. (John Burgess / The Press Democrat)
Tiramisu: Food Network is calling tiramisu the dessert of 2026, as the espresso-forward classic breaks out beyond the after-dinner menu. Yelp reports sharp growth in searches and menu mentions, with cocoa, mascarpone and coffee-soaked ladyfingers inspiring cocktails, coffee drinks and riffs involving banana, pumpkin and even peanut butter and jelly.
Also on the rise: Black sesame matcha, Swedish candy, Mexican conchas and sourdough pizza.
