John Franchetti and Kevin Cronin of Rosso Pizzerias will go in different directions.
Big news in the restaurant scene as business partners Kevin Cronin and John Franchetti of the Rosso restaurants in Santa Rosa and Petaluma announce that they’re going in different directions. The duo have been behind the successful wood-fired Cal-Ital pizzerias since 2009.
The Rosso brand (Santa Rosa’s Rosso Pizzeria + Wine Bar and Petaluma’s Rosso Pizzeria + Mozzarella Bar) will continue under Cronin’s leadership, with the same wood-fired pizzas, burrata and all the other farm-to-fork Rosso dishes we’ve come to know and love. Cronin says he’s also planning some updates to the Santa Rosa space, and has a new project up his sleeve. Rosso’s notable wine list, classes and, of course, football (aka soccer) are here to stay, he said.
Chef Franchetti, who’s been focused on the company’s expanding restaurant, event and catering business (Rosso Eventi + Rosticerria) on Dutton Ave. will rebrand the space as Franchetti’s Wood Fire Kitchen, Catering and Events. Franchetti and his wife, Gesine, recently started dinner service at the restaurant, adding to their breakfast and lunch walk-up menu. The rotisserie is gone, making room for an expanded menu of pizzas, sandwiches, small plates and entrees including Harvest Fair Winner, Chetti’s (pronounced kety’s) spicy chicken and salsa verde, slow roasted pork shoulder with fingerling potatoes, veal and pork meatballs, and the chetti hash with every kind of veggie goodness, mozzarella, baked eggs and bacon. And yes, there will be dessert, with Dominique Sweets’ pastries.
Chef John and Gesine Franchetti will open Franchetti’s Wood-Fired Oven, Events and Catering.
Franchetti, says he’s excited about the new menu and plans and even more expanded selection after the holidays, as well as this new chapter of his life, working closely with Gesine.
Cronin, for his part, says the timing was right for the business to evolve, as both the catering and brick-and-mortar businesses have found their audiences. “It’s just a perfect time or both of us” Cronin says.
KFC (Korean Fried Crack) at Dick Blomster’s Korean Diner, a pop-up restaurant in Santa Rosa, at Don Taylor’s Omelette Express. Photo: Heather Irwin/The Press Democrat.
BiteClub was the first customer at the opening night of Dick Blomsters Korean Diner, a pop-up restaurant Wednesday through Sunday nights in Santa Rosa’s Railroad Square. Ok, maybe it’s because I was there an hour early. But even so…this is seriously fun stuff.
If you’ve been to the original diner in Guerneville, you know the fun vibe that owner David Blomster created when he took over Pat’s Diner — you know pop rocks and fried PB&Js, Seoul fries, “knockoff” filet mignon and Kobe beef hot dogs with a slew of Korean-style sides. Noms.
This isn’t your regular brick and mortar, but a stealth diner you’ve gotta look for. The sign for the Korean Diner goes up at 5p.m. at Don Taylor’s Omelette Express (112 Fourth St., Santa Rosa) after the pancakes and burgers are put away for the day. The close, well, when they close (between 10 and 11pm, mostly).
We’re in love with the funky smell of kimchee and the awesomeness that emanates from this traveling mis en place filled with pickled beets, exotic sauces and Asian-fusion goodness. The rice cooker clicks on at 4:30 p.m., and dishes like the signature KFC (Korean Fried Crack) chicken are travel-worthy.
Wed-Sunday at Omelette Express in Railroad Square (112 Fourth St., Santa Rosa).
This time of year I get a lot of questions about what to eat at Thanksgiving in Sonoma County. IF you’re not eating at home. Which I highly recommend.
See, several years ago, my family decided we were done with cooking Thanksgiving dinner.
The gals spent days shopping, cooking and toiling away, ending up exhausted and definitely NOT in the holiday mood by supper time on the day of thanks. It’s a personal choice, but one that’s resulted in a lot more family harmony and time spent truly together (and more energy for Black Friday) rather than a bunch of pooped out, grumpy kitchen staff.
We still bake a few pies and make some traditional additions to the meal, but we all agree it was one of the best decisions we ever made.
So, in that spirit, here are some great local picks for Thanksgiving in Sonoma County, should you decide to let someone else do the cooking. From restaurants to entire meals ready for pick-up, it might just be your family’s kitchen staff (usually mom) who’s doing getting some thanks (and a well-needed break) this Thanksgiving.
Keep in mind that most require reservations, so don’t delay.
This Petaluma barbecue spot that’s been getting some good buzz has a terrific way to Southern-up your holiday feast: A smoked turkey Thanksgiving. Feed up to 8 with a 14-16 pound smoked turkey, cornbread, mac and cheese, squash casserole, sweet potato casserole, pumpkin banana pudding and chipotle cranberry sauce. Brilliant. Order online. Sauced Petaluma, 151 Petaluma Blvd. South, #129, Petaluma.
Restaurants
Willie Bird’s Restaurant: Family-favorite serving up local Willie Birds. Full holiday turkey dinner along with other menu items. Reservations required and most are nailed down well in advance, but some walk-ins accepted. Open until 8pm. 1150 Santa Rosa Ave., Santa Rosa, (707) 542-0861. Can’t get in for Thanksgiving: Grab a turkey Monte Cristo on Black Friday.
John Ash and Co.: Three-course holiday menu includes acorn squash soup, brown butter pumpkin gnocchi, roasted turkey, grilled filet of dry aged angus beef, harvest pumpkin tart and caramel apple bread pudding. $65 per adult, $35 kids under 12. Call for reservations. 350 Barnes Rd., Santa Rosa, (707) 527-7687.
Dry Creek Kitchen: Three course menu includes mushroom risotto, butternut squash soup, classic BN ranch turkey, truffle quinoa and apple millefeuille. $65 per person, $25 for children under 12. Served 2-7pm; 317 Healdsburg Ave., Healdsburg, (866) 458-7224
Cocina Latina: Thanksgiving Yucateca-style. Mateo Granados’ restaurant serves up a three course meal including Pear salad, Relleno Blanco de Pavo (Diestel Family Farm turkey with hard boiled egg centered embutido), “Cochinita Pibil” (Roasted Ritual Farm Suckling Pig) and sticky bun flan. $60 per person, $20 children under 12. Serving 3 p.m. to 7:30 p.m. Reservations recommended, (707) 433-1520 or on Opentable.
Spoonbar: A casual four courses include scallion bisquits, slow roasted turkey, bread pudding, roasted scallop with brussel sprouts and passion fruit consommé. $60 for adults and $25 for children. 219 Healdsburg Ave., Healdsburg, (707) 922-5426.
Carneros Bistro and Bar at Lodge at Sonoma: Chef Andrew Wilson prepares a three-course menu of Cauliflower, Pear and Fennel Soup, Turkey a la Brasa, Cider-Glazed Slow Roasted Pork Loin, Red Skinned Truffle Mash Potatoes, pumpkin and pecan pie. Thanksgiving dinner will be served on Thursday, November 22 for $65 per person and $25 for children. 1325 Broadway St., Sonoma,(707) 935-6600.
girl and the fig: Four course menu including fig and arugula salad, roasted squash salad, pan-seared turkey breast with confit stuffing, black pepper pasta, sautéed flounder and profiteroles. $57 per person. 110 West Spain St., Sonoma, (707) 938-3634.
Depot Hotel: Four courses at a favorite Sonoma bistro features corn chowder, roast turkey with sage stuffing. Other entrees: poached salmon, orecchiette pasta with butternut squash, veal picatta or beef shortribs. Cheesecake, pumpkin pie or chocolate decadence with mango sauce. $37 $45pp, seatings from noon to 7pm; 241 First St., West, Sonoma, (707) 938-2980.
La Gare: This year La Gare will be open on Thanksgiving from 3 – 8 p.m. Prix fixe menu includes choice of four entrees: traditional oven-roasted turkey feast, Angus Prime Rib, Wild Alaskan Salmon or Eggplant Parmesan with Butternut Squash, Ravioli with brown butter and, crispy sage (vegetarian). $35-$45pp, includes soup, salad, dessert. Call 707-528-4355 for reservations. 208 Wilson St., Santa Rosa.
Farmhouse Inn: Three course meal with wine pairing, $179 +20%+tax. 7871 River Rd., Forestville.
Pullman Kitchen: Menu includes: Maple Brined Turkey, Sourdough Stuffing, Garlic Mashed Potatoes, Roasted Fennel, & more. $30/person. Seating at 2, 4 & 6pm. 205 Fifth St., Santa Rosa.
Sante: An epic Thanksgiving buffet that puts all other buffets to shame. The highlight reel: Butternut squash with creme fraiche, shrimp cocktail, assorted charcuteries, artisan cheeses served by the Maitre Fromager, smoked salmon and caviar, classic Caesar, ricotta tortellini salad. Carving stations of Diestel turkey with brioche and sage stuffing, filet mignon, but wait there’s more…pumpkin ravioli, sea bass, lamb, mashed potatoes, Brussels sprouts, artisan breads, pumpkin pie, chocolate Bourbon tart, pumpkin cheesecake, cherry macaroons, pear and ginger financier, gingerbread and so much more. $99pp, (707) 939-2415.
Inn at the Tides: Bay View Restaurant features a feast of roasted turkey, pumpkin ravioli, Grilled Tenderloin of Beef, Stuffed Sole, Plymouth Clam Pie and more from 1 to 8p.m., 800 Highway One, Bodega Bay, (707) 875-2669.
Petaluma Central Market: Always a favorite in Petaluma, Chef Ton Najiola celebrates his annual Thanksgiving dinner with four luscious courses. $60pp, $84 with wine. Kids under 12, $20. 42 Petaluma Blvd N., Petaluma, (707) 778-9900.
She totally bought that at Oliver’s Markets.
Pick It Up
Thanksgiving by Whole Foods: Recently I saw a chef literally cringe when he heard the words .99 cents per pound and turkey. People, even though you’re only eating it once a year, have enough respect for your taste buds (if not the turkey) to commit to something that’s humanely-raised, organic (if possible) and for heaven’s sake tastes good. I’m a huge fan of Diestel turkeys, raised in Sonora. They taste delicious, especially when someone else roasts them to perfection and your only job is to reheat it on Thanksgiving morning. Along with pre-cooked (and non-precooked) turkey, they have gravy (sans lumps), sides, pies, and other desserts in a mix-and-match combination you can order online. Details at the Whole Foods website.
OLIVER’S: At Oliver’s market, you can order the whole Thanksgiving dinner for $109.99. It includes Medium Diestel Turkey (10-12 lbs), Traditional Stuffing, Mashed Potatoes with Chives, Vegetable Medley, Cranberry Sauce, Turkey Gravy, Pull-a-Part Rolls to feed 6-8 people. Store open 7a.m. to 4p.m.
G+G Market: Complete dinners will run you between $79.99 (for a 12 lb turkey) to $129.99 for a gourmet dinner that includes brandy-marinated cranberry sauce, a free range Willie Bird turkey and white truffle mashed potatoes. Santa Rosa 546-6877 , Petaluma 765-1198.
Get your local geese and turkeys (details at farmtrails.org)
Green Goose Farm- Petaluma
Olufs Ranches- Windsor
Open Field Farm- Petaluma
Tara Firma Farms/Victorian Farmstead Meat Co.- Sebastopol
It’s that time of year again: The Holiday Cookie Recipe Contest!
And that means that BiteClub is seeking out the BEST cookie recipes in Sonoma County.
The rules are simple. Submit an original recipe (meaning, don’t steal it out of a cookbook) for what you think is the best holiday cookie recipe ever. And by holiday cookie recipe, we mean pretty much any cookie recipe.
I also want to hear about why the cookie is special to you or your family. This part matters, because a great family recipe is worth its weight in gold, and comes with a whole lot of happy memories. (See the results from previous years here).
PRIZE FOR 2015: $100 Oliver’s Markets Gift Certificate
HOW TO ENTER (CHOOSE ONE)
1. You can leave your recipe in the comments below…
Daniela Tempesta holds Vico, a rescue dog that belonged to her mother. The photo on the wall behind them is of Bonnie Lynn, a devoted animal lover, with one of her favorite rescue pooches. Boncora Biscotti still donates part of the proceeds from cookie sales to Pets Lifeline in Sonoma.
It seems like the stuff of sweet dreams: almond biscotti, hand-dipped in a custom blend of Guittard milk and semisweet chocolate. Yet for Daniela Tempesta, the classic Italian cookie posed a challenge, prompting what would almost overnight become a life-changing decision.
The only child of biscotti pioneer Bonnie Lynn Tempesta keeps her mother’s dream alive. (Photos by Chris Hardy)
Just over a year ago, Tempesta lost her mother, Boncora Biscotti founder Bonnie Lynn Tempesta, who died suddenly from breast cancer. At the time, Daniela Tempesta was pursuing her dream of being a licensed psychotherapist. Suddenly, she was faced with a critical decision: follow her beloved career, or take over her mom’s thriving Sonoma business that at one time was the largest biscotti maker in America.
“My mom started the (original) company when I was 3, so I grew up in a cookie factory,” said Tempesta, 34. “But when people would ask if I wanted to go into the business, I always said, ‘Not a chance.’ It just wasn’t my gig.”
Bonnie Lynn’s cancer came out of nowhere for the family, discovered while Tempesta was on her honeymoon with her husband, Jeff Wycoff, in 2014. With her marriage had come a full house of four stepchildren, and she was also juggling a quickly growing private mental health practice. Her mother died just two months later, at 61.
“My whole world turned upside down,” Tempesta said. “I had no formal training in the food industry. But what could I do? Close it down?”
After taking a few months to consider her situation, she did what made cookie lovers across the nation cheer: She decided to not only maintain the business, but grow it. It was a blessed choice, it seems, as in the first six months of 2015, Tempesta more than doubled the number of retail accounts selling her biscotti, including gourmet groceries, cafes and coffeehouses. She estimates her Kenwood bakery produces about 9,000 cookies a month in slower times, surging up to 25,000 biscotti a month in the busy season of September through December.
The daughter of Italian cookie pioneer preserves her mom’s dream.
“My heart kept pulling me back to biscotti,” she said. “Now, I think I am coping with my grief by keeping her legacy alive.”
When Bonnie Lynn started her company in her home kitchen in San Mateo in 1983, it was a labor of love with her own mother, Italian-born Aurora Marcheschi. Originally called La Tempesta Bakery Confections, the shop used a treasured family recipe, courtesy of Bonnie Lynn’s Florentine aunt, Isa Romoli. The first customer was a fancy chocolate shop in San Francisco, where Bonnie Lynn worked making coffee.
Nobody was producing local biscotti for sale at the time, but she had little idea of what passion the treats would ignite, introducing legions of fans to the flat, crunchy, twice-baked cookies that Italians love to dunk in vin santo wine or espresso.
Tempesta’s handmade, hand-cut cookies are different from most biscotti Americans have tasted. Rather than thick, heavy, sometimes tasteless mass-produced slabs, these biscotti are ethereally crisp and light in the biscotti di Prato style of Prato, Italy. Flavor sings in each bite, the cookies studded with crunchy Northern California almonds and optionally dipped in chocolate, or a new Boncora triple-chocolate creation. The secret was, and remains, the second bake. For the first oven go-round, the dough is rolled into logs and baked until firm. The logs are sliced on a slight diagonal and rebaked at a bit lower temperature to dry them out for an excellent, delicate crunch.
In 1984, Daniela Tempesta proved an enthusiastic helper to her mom, Bonnie Lynn, in the kitchen at La Tempesta biscotti bakery.
And because the biscotti di Prato, unlike most other cookies, don’t contain butter or shortening, they stay fresh longer and can be savored slowly. They’re versatile as well, delicious when coarsely ground and sprinkled on top of custard, ice cream, tiramisu and whipped cream, or used as a cheesecake crust.
La Tempesta expanded from San Mateo to a commercial kitchen in South San Francisco. At the company’s height in 1995, the bakery produced 300,000 cookies daily and was credited by the media for effectively starting the national biscotti craze. Then, in 1997, Bonnie Lynn, the “biscotti queen,” retired her crown, selling La Tempesta to Horizon Food Group of San Francisco. Not bad for an undertaking she started on a whim, as a single mother looking for ways to make ends meet.
Yet the baker still had biscotti in her blood, and in 2012, Bonnie Lynn started a small baking company in Kenwood, Boncora (Bon for Bonnie and cora from ancora, which means encore or more in Italian).
She kept her ingredients simple and natural, using white flour, almonds, sugar, vanilla and the optional chocolate. But at this new shop, Bonnie Lynn added spelt flour for a nutty flavor, making the cookies a bit more rustic and less sweet. She never stinted on the toasted almonds, with 21 pounds of nuts in each 40-pound batch of biscotti dough.
“My mom started the company when I was 3, so I grew up in a cookie factory”
“It was more of a hobby,” Tempesta said of her mother’s new business. “We didn’t know about the cancer, but she would have obviously been sick then, and was very tired all the time.”
Since taking over, Tempesta is now owner, package designer for the 100 percent recyclable sacks, salesperson, human resource director and in charge of anything else that needs to be done. She has changed nothing about the tiny production bakery located at Kenwood Village. She commutes between her San Francisco home and the bakery, often staying over at her mother’s former house in Sonoma. The recipes — and the staff of three bakers — remain the same.
“It’s kind of ironic, but all the employees are moms, too,” said Tempesta, who does not offer retail sales at the bakery. “I think they like the flexibility of working here, and the support. If someone needs time to take care of a child, or go to a kid’s game, it’s fine. That’s how my mom always was, and it’s important.”
In another curious twist of fate, taking over Boncora has enhanced Tempesta’s still-strong love of psychotherapy. Her emphasis had been in counseling millennials on how to find and embrace their life purpose and work focus, and this year she revived her practice to one day a week, finding deeper perspective from her own recent experience.
“For me, everything I knew changed on a dime,” she said. “Thinking of this allows me to better help others, while giving a voice to my mom’s story.”
It’s a story that’s hers now, too, to explore and nurture.
“I eat, drink, breathe and dream biscotti,” Tempesta said. “And I love it. I guess you just never know where life will take you.”
To purchase online and see a list of retail shops that carry Boncora biscotti, visit boncorabiscotti.com
Daniela Tempesta holds Vico, a rescue dog that belonged to her mother. The photo on the wall behind them is of Bonnie Lynn, a devoted animal lover, with one of her favorite rescue pooches. Boncora Biscotti still donates part of the proceeds from cookie sales to Pets Lifeline in Sonoma.
Jenny Michael Griffo of Griffo Distillery in Sonoma County, California
Editor’s note: This article was published in 2015. Griffo Distillery has since opened a tasting room and expanded its production line to include whiskey and vodka. In response to the COVID-19 pandemic, the company is now also making hand sanitizer.
Meet Betty. She’s the 250-gallon, custom-designed copper pot still that sits at the heart of Griffo Distillery, a small-batch spirits operation in Petaluma that launched with a traditional “London dry” gin in April, 2015.
“I believe we’ve accomplished a truly Sonoma-style gin. It has a fresh, crisp taste that reminds us of Sonoma County, especially with the addition of Meyer lemons picked from our neighbor’s tree,” said Jenny Griffo, 35, who owns the distillery with her husband and head distiller, Michael Griffo, 38.
Michael Griffo and Betty the copper pot still. (Michael Woolsey)
The desire to make small-batch spirits kicked in nearly a decade ago. He thought about opening a winery, but with his doctorate in physics from UC Santa Cruz — and a love for whiskey and gin — Jenny suggested that he would be an excellent distiller. During a stint on Wall Street, Michael honed his distilling skills in their tiny New York City kitchen.
“He only flooded the bedroom a couple of times,” Jenny said with a laugh. “It was highly illegal, but we couldn’t put all of our money into something if we didn’t love it.”
At the distillery in north Petaluma, Michael puts his science mind to use with a technological approach to spirits production. For example, he wirelessly connected Betty’s controls to a computer, which runs software that monitors distillation consistency. The process allows him to control what’s happening in the still at all times, even from home.
Their Scott Street Gin, a smooth, bright spirit made with wild Italian juniper, Meyer lemons, other botanicals and a non-GMO corn spirit, sells locally for between $30 and $38.
Look for it at Bottle Barn in Santa Rosa and Wilibees Wines & Spirits in Petaluma.
Griffo Distillery, 1320 Scott St., Suite A, Petaluma, 707-879-8755, griffodistillery.com
A Mugnaini oven installed in a home’s outdoor kitchen makes a perfect centerpiece for alfresco entertaining.
Lovers of Italian cooking, take note: The Rolls Royce of wood-fire pizza ovens, Mugnaini Imports, has made its home in Healdsburg.
The 26-year-old company is renowned for producing ovens that heat up quickly (room temperature to 1,000 degrees in less than an hour), provide a natural convection flow of heat inside the dome, and make perfect Neapolitan-style pizzas, along with other wood-fire dishes.
Constructed from Italian-made components, Mugnainis are in use at such places as the Culinary Institute of America, Chez Panisse restaurant in Berkeley and Sunset magazine’s demonstration kitchen. They can also be found in top kitchens in Sonoma, both commercial and residential.
Andrea Mugnaini recently relocated her Italian wood-fire oven business to Healdsburg from Watsonville. (Photos by John Burgess)
Founder and president Andrea Mugnaini moved her company to Healdsburg from an industrial park in Watsonville a few months ago, after realizing that many prospective customers “are coming out here anyway for food and wine.”
The new 15,000-square-foot Mugnaini building is a combination pizza oven showroom, cooking school, retail store and production facility.
And here’s where it gets really cool: Mugnaini regularly shares wood-fire cooking secrets at three-day Wine Country Culinary Getaways, held in a renovated farmhouse at her Alexander Valley vineyard. That’s three days of serious training on how to cook bread, fish, meats, vegetables and, of course, pizzas, in Mugnaini ovens.
For truly avid students of Italian cuisine, Mugnaini offers a trip to sigh for: a weeklong guided cooking adventure in Tuscany.
1531 Grove St., Healdsburg, 707-416-4106, mugnaini.com
Carlisle Winery & Vineyards 2013 Monte Rosso Vineyard Sonoma Valley Zinfandel
$46
Carlisle makes outstanding, ageworthy Zinfandels, sourcing from historic sites. Structured and elegant, this grand bottling is layered in
coconut macaroon, vanilla and strawberry raspberry jam. Traces of violet and lavender are streaked in black pepper, ending in earthy
dust. (VB)
Dry Creek Vineyard 2013 Sonoma County Zinfandel
$20
North Coast Wine Challenge judges described this wine as “flawless” and “sensual” in giving it 97 points. It’s that and more, with ripe, juicy
wild strawberry and raspberry fruit, medium weight, a drizzle of dark chocolate and scintillating freshness. The price can’t be beat. (LM)
Gallo Signature Series 2013 Dry Creek Valley Zinfandel
$35
Gina Gallo’s textbook Dry Creek Valley Zin, it delivers vibrant wild raspberry and blackberry aromas and flavors, white pepper, exotic spice
and hints of anise and clove. Bold, big-bodied and hedonistic. (LM) Guadagni Family Wines 2011 Old Vine Dry Creek Valley Zinfandel
$34
Dry-farmed vines planted more than a century ago produced this intense, peppery Zin with luscious blackberry and dark cherry fruit and a long, juicy finish. (LM) Hamel Family 2013 Estate Sonoma Valley Zinfandel
$55
With director of winemaking Martha McClellan and winemaker John B. Hamel III at the helm, this new addition to the Sonoma Valley wine scene is already hitting it out of the park with wines like this. New oak gives this Zinfandel structure and texture, while a good proportion of stainless-steel fermentation maintains freshness and an exuberance of red and black fruit. (VB) Matrix Winery 2013 Bacigalupi Vineyard Reserve Russian River Valley Zinfandel
$42
A complete, complex Zin from one of Sonoma’s most revered vineyards, it delivers intense aromas and flavors of wild berry, black plum, toasty
oak and dark chocolate. Sarsaparilla, dried flowers and baking spice lurk in the background; the finish is both soft and refreshing. (LM) Ordaz Family Wines 2012 Montecillo Vineyard Sonoma Valley Zinfandel
$42
As balanced and stylish as Zinfandel gets, if offers pretty maraschino cherry, vanilla and cocoa notes and mouthwatering refreshment. Jose
Jesus “Chuy” Ordaz, who arrived in Sonoma from Mexico to become a top vineyard manager, is behind this exciting new brand. (LM)
Ridge Vineyards Geyserville Alexander Valley 2013
$35
It’s not labeled as Zinfandel, yet the grape dominates this wine, with splashes of Carignane, Petite Sirah and Mourvedre adding complexity
and tannic structure. Ridge Geyserville has a track record of aging beautifully, but also delivers drink-now blackberry, black raspberry briar
character, with refreshing acidity. (LM)
Quivira Vineyards 2013 Black Boar Dry Creek Valley Zinfandel
$45
This new bottling combines Pinot Noir-like suppleness and polish with rambunctious blackcurrant and dark raspberry fruit, anise and pepper
spice, and cola. Full-bodied and beautifully balanced, at 14.8 percent alcohol. (LM)
Seghesio 2012 Home Ranch Estate Alexander Valley Zinfandel
$58
This classic Sonoma County Zinfandel is dry and refined, its tannins fine-grained and integrated. On the palate, expect leather and blackberry, with a shaker’s full of baking spices that lingers on the soft, velvety finish. (VB)
Guy Fieri restaurant Tex Wasabi’s has shuttered for repairs
It seems a “plumbing issue” has closed Guy Fieri restaurant, Tex Wasabi’s “until further notice”.
A sign appeared on the Fourth St. restaurant Monday, stating that the celebrity chef’s rock and roll sushi barbecue joint would be undergoing a construction phase for a “short time” and closed “until further notice.”
Looking inside, the furniture has been removed, and floors are covered with paper.
Tex Wasabi’s sign on Nov. 16, 2015.
Reps say, “The restaurant is closed temporarily for repairs and will reopen as soon as possible.” An employee who answered the phone at the Santa Rosa restaurant stated that there was a “plumbing issue” that needed to be resolved.
A Tex Wasabi’s restaurant in Sacramento closed in 2013 (the only other Tex Wasabi’s), as well as a Johnny Garlic’s restaurant. Guy Fieri operates two Johnny Garlic’s restaurants in Sonoma County, as well as restaurants in New York City, Baltimore, Atlantic City and Las Vegas.
