Dubai chocolate with green kataifi and pistachio paste. (MurzikNata / Getty Images)
Sorry, Dubai chocolate, you’re so 2025. As we head into the new year, here are a few recent food trends ready for the big menu in the sky. Most began with genuine appeal: a craveable flavor, something unexpected, a dish that captured the culinary zeitgeist. Then the novelty wore off and most of us quietly moved on.
Every bacon boom and cake-pop craze has its day. These trends have simply reached the end of theirs.
Pickle-flavored everything
Enough already. We don’t need pickled lemonade, Warheads sour pickles, pickle gum or pickle-flavored potato chips. (Never mind — pickle-flavored chips are still good.) But the pickle craze is following the same trajectory as the early-2000s bacon boom: fun at first, then irritating, then exhausting. At some point, you stop celebrating a good thing and start ruining it by forcing it into places it doesn’t belong (bacon soda, we’re looking at you).
Chicken and waffles
We all loved this soul food staple, but it may be time to head back to the coop. Too many gummy waffles and greasy, overcooked chicken have drained the enthusiasm, leaving me asking the same question every time: Why did I order this again?
Chick N’ Waffles with buttermilk fried chicken, cornmeal waffles, maple syrup and mascarpone butter from the now-closed Chicken Pharm restaurant in Petaluma. (John Burgess / The Press Democrat)Bert Smith, owner of Bert’s Desserts in Petaluma, jumped on the Dubai chocolate bandwagon for Mother’s Day, making her own candy bar sized Dubai chocolate bars mixing kataifi and pistachio cream for the crunchy filling in the chocolate molds Friday, May 8, 2025 in Petaluma. (John Burgess / The Press Democrat)
Dubai chocolate
TikTok made me do it. After watching influencer after influencer crack open that pistachio-cream, tahini and kataifi-filled bar — crunchy, oozy and undeniably luxe — resistance felt futile. For months, it was impossible to find locally, which only heightened the frenzy. Last summer, I finally got my first taste. It was heaven in a foil wrapper. By the fifth bar, the spell was already thinning. And by the time it reappeared as a strawberry-and-chocolate sundae on the fair food circuit, the love affair was officially over.
Truffle oil
Leave your poor French fries alone. Dunk them in ketchup or mayonnaise if you must, but no more truffle oil. When the scent hits the table before the server, something isn’t right (fish often suffers the same fate). Mostly made from cheap oils and synthetic flavoring, truffle oil has little to do with real truffles and is best left to chain brewpubs and carnival food trucks. And while we’re on the subject, there’s no need to shave the real thing half an inch thick onto my pasta, either — it’s usually stale by the time it arrives.
Black pasta with cuttlefish ink and red caviar, served with breadcrumbs fried in olive oil. (UliU / Getty Images)
“Caviar”
Another faux luxury that’s gotten out of hand. When you see caviar piled generously onto a plate for less than $60 an ounce, you’re almost certainly eating fish roe, not true caviar. It’s a small distinction, but an important one: painstakingly salt-cured sturgeon roe is caviar; salmon, trout or flying fish roe are simply fish eggs. Both have their place, but they’re not interchangeable. Real caviar is buttery, with tiny, Champagne-like pops and a whisper of salt air. Roe is for sushi — or bait.
Food gimmicks
Salt & Straw’s viral Tacolate — a Taco Bell collaboration pairing cinnamon ancho chile ice cream with a chocolate-coated waffle-cone taco shell and mango jalapeño sauce — was more Franken-creation than revelation. Sonic Drive-In’s Unicorn Dream slush, a cotton-candy concoction crowned with shimmering sugar crystals, whipped cream and popping boba, pushed things firmly into the absurd. Heading into 2026, the appetite for social-media-hyped foods appears to be cooling, with diners gravitating instead toward recognizable ingredients and flavors that don’t require an explainer.
Instagrammable restaurant backgrounds are super cute, but on their way out. (Teamjackson / Getty Images)
Instagram interiors
Fake greenery walls, oversized cupcakes, indoor swings and neon signs shouting “Mimosa Time” or “You Glow, Girl!” peaked in 2025. In 2026, the mood is shifting toward calmer, more thoughtful spaces that feel lived-in and welcoming, with cozy sofas, conversation corners and vintage jazz drifting through the room.
What are you so done with, and what would you like me, The Press Democrat Dining Editor, to do more of in 2026? Chef one-on-ones? Fast food? Current trends? Tell me at heather.irwin@pressdemocrat.com
Coffee and pastry from Flying Goat Coffee. (Jenna Fisher)
Stumped on what to do when it gets damp and gray outside? Here are our 10 suggestions on how to make even a rainy day in Sonoma County a little brighter.
A cozy cafe escape
Order a cozy cup of joe and lounge at your local coffee shop. We recommend the Aztec Mocha with double espresso, Valrhona chocolate, chiles, spices, vanilla, organic cane sugar, rose water and steamed milk from Flying Goat Coffee in Healdsburg (300 Center St. and 419 Center St.). Or the seasonal pumpkin spice chai from Avid Coffee (formerly Acre Coffee) with locations in Santa Rosa (2365 Midway Drive) and Petaluma (21 Fourth St.).
Flying Goat Coffee in Healdsburg isn’t for the grab-and-go types; it’s for coffee lovers looking for a relaxed morning. (John Burgess / The Press Democrat, file)Morning light bathes clothbound books at Treehorn Books in downtown Santa Rosa, Tuesday, Oct. 31, 2023. (Kent Porter / The Press Democrat)
Get lost in a good book
Sonoma County has some incredible independent bookstores for your book-browsing adventures, including Levin & Company in downtown Healdsburg (306 Center St.) and Treehorn Books in downtown Santa Rosa (625 Fourth St.). Or stop by your local Sonoma County Library branch. Sonoma County Library cardholders can access e-books, audiobooks, thousands of magazines and movies from the comfort of their couch through the library’s online resources.
Retail therapy
Go cozy sweater shopping at one of Sonoma County’s boutiques. Boho chic Ooh La Luxe with shops in Santa Rosa and Petaluma, Robindira Unsworth in Petaluma (115 Petaluma Blvd. N.) and The Loop in Sonoma (461 First St. W.) make stylish layering easy. For more local retail therapy, check here.
Twin sisters Michelle, left, and Cristina Wilson own Ooh La Luxe, a women’s clothing store with two locations in Sonoma County. Photographed in their downtown Petaluma store on Tuesday, Nov. 23, 2021. (John Burgess / The Press Democrat)Fred H. helps his daughter Vivian, 5, learn to skate during the Parent and Puppy session at Snoopy’s Home Ice at the Redwood Empire Ice Area in Santa Rosa on Tuesday, Dec. 20, 2022. (Beth Schlanker / The Press Democrat)
Strap on your skates
Go ice skating at Snoopy’s Home Ice, the Redwood Empire Ice Arena in Santa Rosa. Then have a cozy drink at the Warm Puppy Cafe. Regular public skating sessions are available middays, evenings and weekends, along with “Parent and Puppy Practice” sessions and “Toddlers On Ice.” 1667 W. Steele Lane, Santa Rosa, 707-546-7147, snoopyshomeice.com
For a limited time, the city of Petaluma opens its Luma Ice skating rink at the Petaluma Fairgrounds. Now in its second year, Luma Ice is offering tractor rides and a holiday jump zone in partnership with Mickelson Christmas Trees (located nearby). Open Dec. 10, 2025, through Jan. 6, 2026. 175 Fairgrounds Drive, Petaluma, 707-778-4380, lumaice.com
Soup’s on
Order a warm bowl of delicious soup at one of Sonoma County’s restaurants. Favorites include the matzah ball soup with barbecue chicken thigh and ramen broth from Bird & The Bottle in Santa Rosa, and the Spicy Tan-Tanmen ramen with Sapporo noodle, pork belly chashu, spicy ground pork, six-minute egg, charred cabbage, woodear mushrooms, mustard frills and scallions from Ramen Gaijin in Sebastopol. Find more top soups here.
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage, wood ear mushrooms and a six-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat, file)During the True West Film Center grand opening, patrons wait for a short film to premier in the main theater, Saturday, Oct. 25, 2025, in Healdsburg. (Kent Porter / The Press Democrat)
Indie darlings
Catch a film at Rialto Cinemas in Sebastopol (6868 McKinley St.), Sebastiani Theatre in Sonoma (476 First St. E.) or the new True West Film Center in Healdsburg (371 Healdsburg Ave.). In addition to traditional movie concessions like popcorn and fountain drinks, True West offers moviegoers a curated list of local wines and select menu items from neighboring partner restaurants, such as Acorn Cafe, El Milagro, Lo & Behold and Troubadour.
Warm up with hot yoga
Take a hot yoga class at Energize Hot Yoga in Santa Rosa (522 Wilson St.), Sonoma Like It Hot in the town of Sonoma (721 West Napa St.), Yoga Hell in Petaluma (1484 Petaluma Blvd. N.), or one of the many other local yoga studios that offer Bikram yoga and other hot classes.
Energize Hot Yoga owner Rebecca Pennington leads a hot yoga class at her studio in Santa Rosa. (John Burgess / The Press Democrat, file)Russian River Brewing Company taproom in Windsor. (Wildly Simple / Sonoma County Tourism)
Cold brews, warm pubs
For a cool IPA and a warm environment, head over to one of the many breweries in Sonoma County. All of the Lagunitas staples are available on tap at the Petaluma brewpub, as well as harder to find styles. Flagship classics include Little Sumpin’, Lagunitas Pils, Hazy IPA and Brown Shugga. While you’re waiting for the annual release of Russian River Brewing Company’s Pliny the Younger, imbibe in the Elder IPA that remains on tap year-round at the Windsor and Santa Rosa brewpubs.
The meditation garden at Osmosis Day Spa in Freestone. (Christopher Chung / The Press Democrat, file)
Listen to classical music at Weill Hall or Schroeder Hall at Sonoma State University’s Green Music Center in Rohnert Park. The state-of-the-art concert halls serve as a home for Sonoma Bach and the Santa Rosa Symphony. The Sonoma County Philharmonic, an all-volunteer orchestra, presents free and low-cost concerts throughout Sonoma County.
Jenna Fischer and Maci Martell contributed to this article.
Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
There’s a good chance you’ve seen bottles of the California appellation Marietta Cellars Old Vine Red at local markets for well under 20 bucks. But there’s a more artisanal side to this 47-year-old Geyserville-based winery, showcased at Marietta’s first-ever tasting room in downtown Healdsburg.
The story
Marietta Cellars got its start in 1978, when Chris Bilbro founded the Dry Creek Valley winery and named it for his favorite aunt. Initially buying fruit from local growers, he built a reputation for making solid, affordable wines with integrity — including Marietta’s famous $19 red. Bilbro’s sons, Scot, Jake and Sam, grew up in the family business, so it was no surprise that all three found careers in the wine world. In 2012, Scot and Jake bought Marietta Cellars from their dad, and Sam founded Idlewild Wines. Now, as Marietta’s sole owner and winemaker, Scot Bilbro is adding exciting new dimensions to the business.
Farming 200 acres of vineyards in Sonoma and Mendocino counties, the winery makes about 35,000 cases per year, with small-lot wines reserved for the tasting room. Wines feature an intriguing array of varieties, including Zinfandel, Riesling and Trousseau.
Lisa Steinkamp and Scot Bilbro at their Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
The vibe
Scot Bilbro and his wife, Lisa Steinkamp, opened the tasting room in late October just off the Healdsburg Plaza. The site was formerly a police station — the old holding cell is now Marietta’s bathroom — and, more recently, the tasting room for Roadhouse Winery.
Steinkamp is an architectural designer and it shows in the bright, contemporary space. (One of her sketches hangs on the wall and her lovely watercolor paintings appear on Marietta’s wine labels.) All of the design choices are thoughtful and intentional, from the French marble hutch behind the bar to the wooden branch sculpture that hangs from the ceiling. Even the spittoons are custom-made by a local ceramicist — a former Buddhist monk.
Lisa Steinkamp inside the Marietta Cellars tasting room she designed in Healdsburg. (Bryan Meltz)Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
Seating includes a velvet banquette with marble-topped tables and a couple of bar seats. There’s also a sweet patio out front, with tables set under some leafy trees. The winery doesn’t currently offer food, but you can order from Acorn Café and have it brought over (Marietta shares a back door with the restaurant). Wines are available by the flight, glass and bottle, so visitors are welcome to stick around and relax. If you’re a dog person, as I am, you’ll enjoy meeting the couple’s bouncy pup, Harry.
On the palate
Although Marietta has some higher-production wines in distribution across the country, you won’t find them here. This is a chance to taste Bilbro’s small-lot wines, which he describes as both personal and emotional.
Marietta Cellars tasting room in Healdsburg. (Bryan Meltz)
The tasting room offers two different flights for $35 each. The Place sampling features single-estate wines made in a more traditional style. The Presence tasting highlights Marietta’s “Etta” series of playful, esoteric wines. All selections are made with neutral oak, which highlights the purity of the fruit and adds texture.
The Etta 2023 Gris ($42) immediately hooked me with its pale, coppery color. A blend of Grenache and Trousseau, the wine has peachy hints and a nice balance of acidity and body. I loved the Nadi 2022 Wirz Vineyard Dry Riesling from Cienega Valley ($38) for its golden color, stone-fruit aroma and racy energy. The 2022 Gibson Block Red from McDowell Valley ($58) is made from Syrah vines planted in 1918, along with Grenache, Petite Sirah and Alicante. Its deep color, structure and dark fruit flavors call out for a pan-seared steak.
Beyond the bottle
To keep the laid-back, artsy vibe going, catch a movie at the new True West Film Center. The three-screen theater showcases “art house” flicks and new releases, offering big, comfy seats and — in true Healdsburg fashion — a sommelier-designed selection of wines from the Alexander, Dry Creek and Russian River valleys. Moviegoers can also preorder food from Acorn Café, El Milagro, Journeyman Meat Co., Lo & Behold and Troubadour.
Marietta Cellars is open 11 a.m. to 5 p.m. daily. 250 Center St., Healdsburg. 707-433-2747, mariettacellars.com
Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
Whale Watch volunteer Larry Tiller, of Healdsburg, watches the horizon for spouts from Bodega Head on Sunday, Jan. 6, 2013. (Christopher Chung / The Press Democrat)
Twice each year, thousands of gray whales pass along the California coast as they swim south to breeding lagoons on the west coast of Baja California during winter months, then back to their summer feeding grounds in the Arctic’s Bering Sea in spring. The round trip for these sea giants is roughly 12,000 miles and is considered one of the longest among mammals.
In 2016, NOAA estimated the eastern North Pacific gray whale population to be nearly 27,000, one of the highest recorded estimates since 1967. However, the population has been steadily decreasing in recent years — the estimate for 2024-25 was between 11,700 to 14,450 whales, according to NOAA. The agency suggests “recent and continued environmental changes in the Arctic and sub-Arctic feeding grounds could be impacting population resilience.”
As NOAA continues to monitor the Pacific whale population, Sonoma County residents can do their part, too. Docents from the Stewards of the Coast and Redwoods’ Whale Watch Program recently started a Facebook group, Sonoma Coast Whale Watch, to share educational information about whales and for the public to post current sightings. The Facebook page is dedicated to Larry Tiller, a volunteer docent for over 20 years who died in July 2025.
Late Whale Watch volunteer Larry Tiller, of Healdsburg, watches the horizon for spouts from Bodega Head on Sunday, Jan. 6, 2013. (Christopher Chung / The Press Democrat)
If you’d like to witness the whales’ inspiring journey, the peak months for whale watching are January through May. If the weather is good, whales can be seen within a few hundred yards of coastal headlands. During spring migration, even little whales are a big deal, as the recently born calves cavort with their mothers on their way back to colder waters.
Here are our favorite spots for prime whale viewing along the Sonoma Coast.
PLEASE NOTE: Always read and obey warning signs along the coast. Ocean conditions can change quickly, and the absence of a particular sign does not mean there is no threat of hazardous conditions. Always keep a safe distance to the ocean and be careful when looking through binoculars and taking photos while near steep bluffs.
Gualala Point Regional Park
Bordering the Gualala River and Mendocino County, this oceanfront park marks the northernmost point on the Sonoma Coast. During whale migration season, many visitors will head to Whale Watch Point, which offers excellent views of the ocean, weather permitting. Parking is $8; free for regional park members. 42401 Highway 1, Gualala, parks.sonomacounty.ca.gov
Whale watching at Gualala Point Regional Park on the Sonoma Coast. (Sonoma County Tourism)The Sea Ranch Coastal Access Trails on the Sonoma Coast offer a chance to see migrating whales. (Sonoma County Tourism)
Sea Ranch Coastal Access Trails
Just south of Gualala, The Sea Ranch extends for 10 miles along the Sonoma Coast. The headlands here offer views of the sea, the rugged coastline, and — if you’re lucky — migrating whales. The Sea Ranch is a private community but six public access trails, managed by Sonoma County Regional Parks, give visitors a chance to experience this area and catch a glimpse of its wildlife. Parking is free. The Sea Ranch, off Highway 1 south of Gualala, parks.sonomacounty.ca.gov
Stillwater Cove Regional Park in Jenner offers views of the Pacific and a vista point for whale watching. (Sonoma County Tourism)
Stillwater Cove Regional Park
About 15 miles south of the Sea Ranch, Stillwater Cove features hiking trails through redwood forests and along ocean bluffs. Just north of the cove, the Stillwater Bluff Trail curves above the rocky coastline and offers views of the Pacific and a vista point for whale watching. Parking is $8; free for regional park members. 22455 Highway 1, Jenner, parks.sonomacounty.ca.gov
Bodega Head
One of the prime whale-watching spots in Sonoma County, the steep and rocky bluffs of this peninsula offer sweeping views of the ocean. January through May, volunteers from the Whale Watch public education program are stationed in this part of the Sonoma Coast State Park on weekends (10 a.m. to 2 p.m.) to answer questions and share their knowledge about whales. By early summer of 2026, the Stewards of the Coast and Redwoods plan to expand the program to include humpbacks, which migrate to the Sonoma Coast area to feed from about July to October, according to Whale Watch docent program coordinator Jenifer Piccinini. Parking is free. Off Highway 1, Bodega Bay, parks.ca.gov
A pair of gray whales make their way north during their migration past Bodega Head on Thursday, May 1, 2014. (Christopher Chung / The Press Democrat)A pair of gray whales make their way north during their migration past Bodega Head on Thursday, May 1, 2014. (Christopher Chung / The Press Democrat)
Whale watch from a boat, Bodega Bay
For a chance to get closer to the whales, while remaining at a safe distance, book a whale watching tour with a local fishing charter company. Companies like Bodega Bay Sportfishing and Miss Vic Sportfishing offer tours departing from Bodega Bay. Rates for Miss Vic’s whale watching charters are $600 for four to six people.
Snow clings to dormant trees, Tuesday, Feb. 5, 2019, off Geysers Road. (Kent Porter / The Press Democrat)
Inside every sleeping apple or pear tree is an internal clock, ticking down the darkest days of winter. Each hour of cold below about 45 degrees Fahrenheit is marked until the timer hits zero and the tree awakens, primed for the warmth of spring.
Not really, but that’s as good a way as any to think about winter dormancy in fruit trees — and many other plants, too. If you’ve ever scratched your head about chill hours while shopping for the latest addition to your home orchard, you’re not alone. Sunlight, preferred soil type, and watering requirements are straightforward and easy to understand.
But winter chill is more abstract. We don’t have an easy way to measure it, and we’re not nearly as attuned to this requirement as the trees are. Plus, the whole concept is almost counterintuitive: We’re more accustomed to considering heat requirements for sweeter fruit.
“Chill hours are pretty important, because if plants don’t get enough, they may not have a successful flowering and fruiting the following spring,” says Jerry Wilson, a nursery manager with Harmony Farm in Sebastopol.
At the risk of glossing over some fascinating science, the gist of it is this: Winter chill requirements are an evolutionary adaptation plants use to determine when the worst is over and it’s safe to break dormancy before the longer, warmer days of spring.
Luis Alcaraz prunes peach trees on the last day of winter in the Dry Creek Valley. (John Burgess / The Press Democrat, file)
Chill needs are most commonly discussed in reference to fruit and nut trees, but they’re a feature of almost all perennial plants originating in the temperate latitudes, including most of North America, Europe, and the far reaches of South America.
Within this group there’s incredible variation, Wilson says, from the pomegranate, originating in the mountains of the Middle East (200 hours or less), to Northern highbush blueberries, native to the northeastern U.S. (up to 1,000 hours).
Among ornamentals, European lilacs, herbaceous peonies, and witch hazel all have significant chill requirements. So do tulips and other bulbs, notes Harmony Farms sales manager Patty Hamilton. “A lot of times we’ll tell people to put them in the refrigerator for a couple weeks before they plant them,” she says. That’s not to preserve them; it’s to add more hours to the chill ledger.
An easy workaround with ornamentals is to plant natives — such as California lilac, or ceanothus. Beyond being friendly to native pollinators and other wildlife, they’re also genetically adapted to our weather, not someone else’s.
Unharvested apples on remaining apple trees at the Twin Hill Ranch near Sebastopol, Thursday Dec. 19, 2013. (Kent Porter / Press Democrat, file)
That said, Wilson and Hamilton stress, Sonoma County is a land of microclimates, from the low-chill, moderate-winter environs of Bodega Bay and Jenner (as little as 700 hours, enough for perfect Burbank plums) to the high-chill, cold-winter valleys of Santa Rosa and Sonoma (more than 1,500 hours, plus sufficient heat for oranges and tangerines). So whether we’re talking fruit trees, California natives, or non-native ornamentals, it’s crucial to consider our own unique weather patterns.
“Chill hours are a factor, but I wouldn’t say they’re the deciding factor,” Wilson says. “Every garden is its own climate.”
Boeuf Bourguignon at Walter Hansel Wine Bistro in Santa Rosa. (Chris Hardy/For Sonoma Magazine)
Despite ongoing challenges for the restaurant industry — rising food costs, staffing shortages, slower foot traffic and diners pushing back on creeping prices — many restaurateurs are still hanging on.
While Sonoma County saw a significant number of closures this year, more than in 2024, there was also encouraging movement in the other direction. Several restaurants reopened under new ownership, and others quickly found new tenants poised to take their place in 2026.
Restaurant ownership remains a tough game, even for the hardiest souls, but in 2025 openings ultimately outpaced closures. Rosso returned just months after closing, as did Bazaar Sonoma and Downtown BBQ. There were also big, successful swings, including Charlie Palmer’s Folia at Appellation Healdsburg and Waterhawk Lake Club in Rohnert Park, alongside smaller wins from pop-up standouts like Bob Costarella of Red Eye Barbecue.
Still, the losses sting. It’s heartbreaking to see longtime favorites disappear and just as painful to watch promising newcomers that never quite found their footing. Behind every closure are restaurateurs who poured blood, sweat and savings into a dream that didn’t survive.
Here are the Sonoma County restaurants we lost in 2025.
Ken’s Roll at Hana Japanese Restaurant in Rohnert Park Sept. 21, 2022. Hana closed in January of 2025. (Chad Surmick / The Press Democrat)Sukiyaki at Hana Japanese Restaurant in Rohnert Park Sept. 21, 2022. (Chad Surmick / The Press Democrat)
Hana Japanese (January): Known for its affable founding chef Ken Tominaga and authentic cuisine, the Japanese restaurant unofficially closed in January. It wasn’t until August that Tominaga’s widow, Emiko, announced the official closure, saying the family worked for three years to keep the restaurant open following Ken’s death before making the difficult decision to close. The Hana legacy carried on with a ramen pop-up with Bazaar Sonoma in August and promises of future collaborations. 101 Golf Course Drive, Rohnert Park
Tipsy Taco (March): The former Acapulco Restaurant & Cantina has seen a handful of restaurant concepts come and go at its downtown Santa Rosa location with the taqueria being its latest tenant. No replacement has been announced. 505 Mendocino Ave., Santa Rosa
Basu Slade slides a pizza onto a plate at Rosso Pizzeria & Wine Bar in Santa Rosa on Tuesday, Sept. 30, 2025. Rosso closed in March and reopened in September. (Christopher Chung / The Press Democrat)Fungi limone pizza at Rosso Pizzeria & Wine Bar in Santa Rosa on Tuesday, Sept. 30, 2025. (Christopher Chung / The Press Democrat)
Rosso (March, reopened September): When Santa Rosa’s Rosso Pizzeria and Wine Bar closed its doors in March, it felt like the end of an era. Opened in 2009 by chef John Franchetti, formerly of Tra Vigne, and Kevin Cronin, the wood-fired pizza shop had built a loyal following with its focus on simple Italian cooking and seasonal, local ingredients. Franchetti insisted that everything — from dough to burrata — be made in-house. But Rosso was too inimitable to go gently into that good night.
Less than seven months later, the restaurant reopened under the ownership of John and Linda Ahmadi, a husband-and-wife team who previously ran Sandy’s Take and Bake Pizza (which they sold to Kristen and Kenny Bringhurst in 2023). The space and menu remain mostly unchanged, many staff members have returned, and the food, for the most part, is just as good as you remember. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com
Trattoria Cattaneo (April): The Bennett Valley trattoria closed after 22 years, citing rising costs for ingredients, labor and utilities, along with a post-COVID slowdown. The family-run restaurant, known for classic comfort dishes like chicken cannelloni, ravioli and gnocchi, had been on the market for three years without a viable buyer. 2700 Yulupa Ave., Santa Rosa
Kapu (April): The rum-forward, tiki-themed bar in Petaluma closed in late April due to ongoing financial challenges, according to owner David Ducommun. The bar opened in early 2023 with immersive design by tiki bar specialist Ben Bassham. 132 Keller St., Petaluma
Tropical cocktails at Kapu Bar, a tiki bar and restaurant in the heart of downtown Petaluma on Keller Street. Photo taken Feb. 1, 2023. (Chad Surmick / The Press Democrat)Mississippi Mud Pie (Kinda’) with cocoa pavlova, milk chocolate pudding and vanilla cream from Blue Ridge Kitchen in Sebastopol. Photo taken Thursday, Sept. 24, 2020. (John Burgess / The Press Democrat)
Blue Ridge Kitchen (May): The Southern-inspired anchor restaurant at The Barlow was one of several closures and transitions at the Sebastopol market in 2025. Chef Matt D’Ambrosi, formerly of Spoonbar, Harmon Guest House and Pizzando, opened Blue Ridge Kitchen in 2020. No replacement has been announced. 6770 McKinley St., Sebastopol
Other Barlow transitions include:
• Farmer’s Wife, which closed in October, will be replaced by Genero’s Deli in early 2026.
• Salt & Sea, from Sushi Kosho owner Jake Rand, replaced the former Purple Acai juice and smoothie bar in August, serving Hawaiian-style poke bowls with seasoned rice and marinated raw fish.
Mtsvadi, grilled pork belly tossed with cilantro, red onion and chile flake from Piala Restaurant and Wine Bar in Sebastopol. Photo taken Thursday, March 2, 2023. (John Burgess / The Press Democrat)
Piala (August): Despite glowing reviews, the Georgian-style restaurant cited the “economic climate” for its closure. But even before its 2022 opening, the Sebastopol restaurant faced challenges after city leaders barred co-owner Lowell Sheldon from working at or entering the kitchen as a condition of its alcohol permit. The restriction followed public outcry after Sheldon was accused of sexual harassment. He denies the allegations, and no criminal charges were filed. 7233 Healdsburg Ave., Sebastopol
Walter Hansel Wine & Bistro (August): The rural bistro affiliated with Walter Hansel Winery served its last meal in mid-August after 12 years in business. Owner Stephen Hansel cited rising food costs and declining foot traffic. 3535 Guerneville Road, Santa Rosa
Road Trip Kitchen (September): Restaurateur Crista Luedtke sold her eclectic Guerneville cafe to chefs Carlos Mendez and Rosy Ortega, who had worked for her at Boon Cafe for more than a decade. The duo reopened it as Three Cultures Kitchen, serving American dishes infused with flavors from Ortega’s Salvadoran roots and Mendez’s Mexican heritage. 16218 Main St., Guerneville
The Mac Daddy burger with secret sauce from Road Trip Monday, May 20, 2024, in Guerneville. (John Burgess / The Press Democrat)
Maya Restaurant (September): The longtime Mexican favorite on Sonoma’s plaza closed after the owners announced their retirement. The Girl & The Fig team plans to take over the space for a new restaurant opening in 2026. 101 E. Napa St., Sonoma
Forestville’s new restaurant Bazaar Sonoma on Oct. 17, 2024. (John Burgess / The Press Democrat)Bazaar Sonoma restaurant owners Jenny Phan and Sean Quan are grateful for the community support Thursday, Oct. 16, 2025, after a fire closed their Forestville restaurant. BaSo now operates in a temporary location offered by friend Gerard Nebesky of Gerard’s Paella Catering. (John Burgess / The Press Democrat)
Bazaar Sonoma (September, reopened October): After an early morning fire destroyed Bazaar Sonoma’s Forestville location in September, owners Sean Quan and Jenny Phan didn’t miss a beat. Just weeks later, they were back in cooking action at nearby BaSo Annex at 6536 Front St., offering a streamlined menu of fan favorites, including Zhong dumplings, Taiwanese beef noodle soup and tofu pudding with five-spice caramel. The Annex is open from 5-8 p.m. Wednesday through Sunday. They’ve also added Sunday lunch service from 10:30 a.m. to 2 p.m. for clay pot rice, dumplings and congee. In December, the couple had a preview of a new project, Anju Club, featuring Korean drinking food at Acre Pasta in Sebastopol.
Downtown BBQ (November, reopened late November): After a brief closure, restaurateur Lowell Sheldon announced that the sprawling downtown Santa Rosa restaurant would reopen under new ownership with some menu changes. Sheldon declined to identify the group replacing him, but said a new chef and new menu items were included with the change. 610 Third St., Santa Rosa
Stonework Pizza (November): The Petaluma pizzeria closed in late November. Pig in a Pickle plans to open at the site in 2026. 615 E. Washington St., Petaluma
Uni chawanmushi (egg custard with Hokkaido uni and roe) at Sushi Kosho’s nine-piece nigiri tasting. (Heather Irwin / The Press Democrat)
Watching sushi chef Ben Gerelkhuu form shari in his palm is a thing of wonder. With a few impossibly quick wrist flicks and delicate squeezes, the vinegared sushi rice becomes a neat oblong pillow in his palm. Deft fingers flutter over the rice like a sleight-of-hand magic act, a thin slice of fish set gently on top — and voilà, nigiri appears before your eyes.
Gerelkhuu has recently joined the Sushi Kosho team at the Sebastopol restaurant, rolling out a progressive nine-piece omakase nigiri experience he created with Kosho owner Jake Rand. It’s a two-whiskey adventure at the sushi bar, where you can get up close and personal with your food.
I’ve long been a fan of Sushi Kosho, especially after losing the iconic Hana Japanese Restaurant earlier this year. It’s one of the only spots left with high-end fish, properly seasoned rice and well-trained chefs (Gerelkhuu recently worked at the Michelin-rated Sushi by Scratch) behind the counter.
After experiencing a preview version of the $89 experience, I’m impressed. It has all the quality of Sushi by Scratch (which I was ambivalent about) without the theatrics.
Here’s why I’m sold
Salmon with plum and shiso at Sushi Kosho’s nine-piece nigiri tasting. (Heather Irwin / The Press Democrat)
The omakase experience has an easy, intentional rhythm rather than a pile of sushi landing on your plate at once. Each piece of nigiri is presented like a work of art — which it is. Gerelkhuu places tiny dots of kosho (an aromatic fermented chile paste) with needle-like chopsticks or sprays a pearl of blue cheese foam atop the fish with a flourish.
The nigiri are more than just fish and rice, but they aren’t ridiculous. I’m a purist, and I like the fish and rice to do the talking. Though Gerelkhuu and Rand aren’t afraid of a little embellishment, there’s nothing silly about the experience (OK, the blue cheese foam was a little silly, but entertaining).
The fish is pristine. And cut properly. I hate thick slabs of cheap fish that lesser sushi shops pass off as “generous.” Kosho has always impressed me with intentionally cut nigiri and sashimi.
Uni chawanmushi (egg custard with Hokkaido uni and roe) at Sushi Kosho’s nine-piece nigiri tasting. (Heather Irwin / The Press Democrat)
The chef’s choice intermezzos are outstanding. My experience included uni chawanmushi, a steamed bowl of egg custard with strips of creamy Hokkaido uni, and Wagyu beef chazuke, a bowl of rice with barbecued beef and tea-infused broth.
Clam, Prawn & Sausage Sauté served with grilled sourdough from Catelli’s Restaurant Sunday, Dec. 21, 2025 in Geyserville. (John Burgess / The Press Democrat)
Everything about Catelli’s, from the exposed brick walls and timeworn wood floors to the smooth stone hearth, feels lived in. Walking through the door is like a hug from a favorite great-aunt: warm, familiar and faintly perfumed with garlic and red wine.
The homey Geyserville restaurant leans into Italian-American classics like 10-layer lasagna, spaghetti with marinara, chicken Parmesan, minestrone and garlic bread. But its soul is pure Sonoma County.
Nearly 90 years have passed since Santi and Virginia Catelli opened their first restaurant in town. They called it the Rex, after a free sign bearing a mysterious name whose origins remain unclear. The Rex endured for more than half a century, later becoming Catelli’s The Rex, before closing in 1991. It was revived in 2010 by the Catellis’ grandchildren, Domenica and Nick.
Domenica Catelli, chef and owner of Catelli’s in Geyserville, continues serving great Italian food started by her grandfather in 1936 when he opened “The Rex” with a used sign from another business. Photo taken Sunday, Dec. 21, 2025. (John Burgess / The Press Democrat)Chef Domenica Catelli, owner of Catelli’s restaurant, harvests fresh produce from her Geyserville restaurant garden. (John Burgess / The Press Democrat, file)
Chef Domenica Catelli is the restaurant’s public face, and her recipes anchor much of the menu. A private chef to several celebrities, she has appeared on numerous television cooking shows and is a frequent guest on programs hosted by Guy Fieri.
Catelli’s has reasserted itself as a cornerstone of rural Geyserville, a town without a stoplight and with only a handful of shops and restaurants. It is an irresistible draw for out-of-towners seeking an authentic Sonoma County experience.
Behind her broad smile and signature chestnut braid, Catelli is as comfortable working the line as she is in front of the camera. She is often found in the kitchen or out forging relationships with local farmers and producers.
Food, however, is only part of the equation. Family togetherness is baked into Catelli’s, with big booths and long tables that make it a natural gathering place for groups, whether bound by blood or affection.
“We want it to have a familial vibe — warm, comforting and fun,” Catelli said.
Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy/for Sonoma Magazine, file)Zinfandel-braised lamb shank with polenta and greens and a Wintergreen Margarita from Catelli’s Restaurant Sunday, Dec. 21, 2025, in Geyserville. (John Burgess / The Press Democrat)
Fun fact
Catelli cooked for Oprah Winfrey for nearly a decade as a private chef and food stylist. She is the author of “Mom-a-Licious” and has appeared on Food Network as both a competitor and a judge.
Go-to spot
Catelli is a regular at Lo & Behold in Healdsburg. “It’s this warm, welcoming place that feels like home,” she said. “It’s my ‘Cheers.'” Catelli, who grew up in her family’s restaurant, spent many hours in a bouncy swing behind the bar — it was a different time.
The star factor
A-list diners have included Justin and Hailey Bieber, Lady Gaga and “Saturday Night Live” alumni Maya Rudolph, Ana Gasteyer and Amy Poehler.
The vibe
Food, family and fun — with family defined broadly and generously.
Catelli’s homemade meat ravioli with a mushroom cream sauce, cremini and porcini mushrooms, and finished with crispy prosciutto and Parmesan with a side of garlic bread and a Chai Mule cocktail from Catelli’s Restaurant Sunday, Dec. 21, 2025, in Geyserville. (John Burgess / The Press Democrat)
What to eat
Portions are generous, often large enough for leftovers, particularly pastas and main courses.
Most popular dish – Garlic bread ($11.50): “Every table has it,” Catelli said. Also popular: chicken Parmesan ($29) and spaghetti with Richard’s meat sauce ($25), made with beef, chicken, wine and vegetables.
Burrata and prosciutto ($22): Creamy burrata, ribbons of aged prosciutto, grilled bread and a heap of peppery arugula. Required.
Beef carpaccio ($16): Paper-thin raw beef with shaved Parmesan and fried capers.
Beef Carpaccio with a house spice blend, sliced paper-thin and finished with arugula, Parmesan and fried capers from Catelli’s Restaurant Sunday, Dec. 21, 2025, in Geyserville. (John Burgess / The Press Democrat)
Basil Caesar ($10/$17): A classic interpretation with torn basil, Parmesan and lemony dressing.
Domenica’s sauce and spaghetti ($22): A deceptively simple tomato, garlic and olive oil sauce (plus a few secret ingredients), equally good with ravioli or the airy 10-layer lasagna made with ricotta, goat cheese and herbs. The mushroom cream sauce ($26) is rich and indulgent, with lemon zest, three kinds of mushrooms and prosciutto.
Chicken Parmesan ($29): I’m a chicken Parm enthusiast, and I’ve tried the gamut — from Michael Angelo’s frozen entrees to Mary’s Pizza Shack (both solid). This is the ultimate Chicken Parm: Juicy chicken, crisp breading, a pool of sassy tomato sauce, burrata and a bed of smoky, buttery polenta. I may have wept a little.
Chicken Parmesan at Catelli’s Restaurant in Geyserville. (Heather Irwin / The Press Democrat)
The rest
A full bar offers specialty cocktails, including the spicy Garden Jalapeño Margarita ($15) with pepper-infused tequila and a chile-salted rim. Gluten-free pasta and several gluten-free dishes are available.
The price
Starters $8-$22; salads $10-$18; pasta $22-$28; mains $29-$34.
A modern home on 10 secluded acres in Guerneville is currently listed for sale. The two-bedroom, two-bathroom dwelling set among redwoods is seeking$1,295,000.
The interior of the 1,700-square-foot home, built in 1992, reiterates the woodsy surround through stained-wood millwork. Generous windows — including bifold patio doors — provide lots of light and allow forest views to take center stage.
The wraparound deck is a spacious perch among the trees. Seating, dining and a spa offer a pleasing means of soaking it all in.
Great room. (Open Homes Photography)Seating area of deck. (Open Homes Photography)Outdoor sauna and seating area. (Open Homes Photography)
Sunny grounds include raised vegetable beds, fruit trees, a small barn, chicken coop and dry sauna. The garage is outfitted with Wi-Fi, and the property has an EV charging station and RV hookup. A metal roof offers fire mitigation.
For more information on the property at 17970 Duncan Road in Guerneville, contact listing agent Pat Patricelli, 415-516-0875, Vanguard Properties,redwoodescape.com
This two-bedroom, three-bathroom Petaluma home with access to a community garden and shared outdoor spaces is currently listed for $1,275,000. (Digital Twinners)
A contemporary home in Petaluma with clean lines and rich detail is on the market. The two-bedroom, three-bathroom dwelling with access to a community garden and shared outdoor spaces is currently listed for $1,275,000.
The work of Petaluma-based MAD Architecture, the circa-2018 home is situated for convenience and community. It’s part of the Keller Court Commons with shared green spaces, and it’s a walkable distance to Petaluma’s quaint and happening downtown. Recreation in and along the Petaluma River is nearby, too — from restaurants and paddleboarding to river walks dotted with art installations.
The home is cleanly modern with pleasing design details. Rugged-wood vertical siding provides a rustic and homey contrast to metal siding. High ceilings and repeating windows allow plenty of light, while patches of wood-cladding and inspired use of colorblocking warms the space. Accented areas with pink, plum and more enliven the dwelling. These tints are pulled from the mosaic backsplash in the kitchen, which anchors the great room.
Great room. (Digital Twinners)Kitchen. (Digital Twinners)Bathroom. (Digital Twinners)
The color patchwork is repeated, more subtly so, in the bathroom with alternating dark and light wood cabinetry and on the radiant-heat floors with varying tones of tile. A built-in bench at the stairway landingwith a bright red wall adds visual interest and a cozy resting spot. The dwelling is an impossibly successful mix of lively and tranquil.
