Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
Every harvest poses the eternal question: “When should we pick?”
It’s often a contentious debate between winemakers and vineyard managers. But this season, there are equally pressing questions. Growers, awash in a sea of grapes, are facing a huge glut in the market. They’re eager to find out, “Will I be able to sell my fruit this year?”
And for those just starting a winery during an epic downward slump in the industry, it’s a huge leap of faith: “Will anyone drink my wine?”
“You have to be a little crazy to do this,” says Amanda McKenna, who is launching Yarrow Wines this harvest, releasing her 2023 Albariño and 2024 vintages of Sauvignon Blanc and Riesling just as she’s about to harvest the 2025 vintage. “But things will always be scary. Things will always be intimidating. And there’s always going to be something that is telling you not to do it, whether it’s people drinking less or all the articles about how alcohol causes illnesses. But there’s always going to be that, so why not just go for it?”
Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
Signs of distress in the wine industry are everywhere. Nationwide wine sales dropped approximately 6% from 2023 to 2024, continuing a downward spiral since the surprise Covid-19 sales boom, according to industry data group SipSource.
Not surprisingly, the number of West Coast wineries dropped 4.3% last year, according to Wine Business Analytics. Carlisle Winery in Windsor closed last year, and Sbragia Family Vineyards in Geyserville shuttered its tasting room, along with other wineries around the Bay Area. Healdsburg’s Arista Winery sold its winery and estate vineyard but is holding onto the brand and continuing to make wine.
Starting a winery from the ground up can be daunting any time, but launching a new brand during this economic climate can feel almost masochistic.
“In the beginning, I was questioning my own sanity,” said Madelyn Hille, who started Schema Wines in 2023 with 150 cases of Cabernet Franc and 75 cases of Aligoté.
Madelyn Hille admires her handiwork while labeling bottles of her Schema Wines 2023 Cabernet Franc. (Beth Schlanker / for Sonoma Magazine)
But at some point, a lifelong passion to make wine transcended logic, and she just went for it. “It’s been my plan for such a long time that I’ve kind of had to be like, ‘The hell with it,’ when it comes to the state of the industry, because I just need to follow my own plan and stick to my goals,” says Hille.
Raised on a strawberry farm in rural Ohio, she worked her way through restaurants and wine sales jobs, making her way out west, scoring gigs at Pax, Inman, and Merry Edwards wineries, while currently in the thick of her fourth harvest at Arnot-Roberts. Making her wine at Brooks Note Winery in Petaluma, Hille sources Cab Franc grapes from Alexander Valley and Aligoté grapes from San Benito County.
Tapping into connections she made while working as a wine buyer at Vinifera, Hille recently landed her Cab Franc on the wine list at Enclos, the buzzy new Michelin-starred restaurant in Sonoma. But for now, she’s not quitting her day job, which is actually a night job, bartending at Sweetwater Saloon in Mill Valley.
Tyler Hayes and Ross Reedy of Right Turn Wine Co. share a laugh in the cellar. (Beth Schlanker / for Sonoma Magazine)
The key for most new-wave, rookie winery owners is to start small and stay small for the time being. When entrepreneur Tyler Hayes teamed up with Truett-Hurst winemaker Ross Reedy to launch Right Turn Wine Co. in 2022, they started with 300 cases of Pinot Noir and Syrah. Going forward, as they build almost entirely direct-to-consumer sales, they’re keeping production right around 150 cases per varietal, branching out with a carbonic Zinfandel blend and Sauvignon Blanc.
“We’re both definitely driven a little bit more by passion,” says Hayes, who loves a good side hustle, including a cheesesteak pop-up he runs with his wife called Golden Steak Warriors. “But we’re not necessarily rushing into things unprepared. We’re definitely kind of stepping lightly, and not trying to buy a bunch of new flashy equipment or take on a loan. I think before this downturn, you saw a lot of folks lining up those deals.”
Hayes sees this latest industry dip as a thinning of the herd in a market that’s oversaturated with wineries. Setting yourself apart is the key, he says. “It’s about the casual nature and the willingness to engage. There’s this accessibility that certain brands don’t have, right?”
Local wine entrepreneurs take a hands-on approach to all aspects of winemaking — from corking and labeling bottles to printing their personal phone numbers on the label. (Beth Schlanker / for Sonoma Magazine)
That’s why he lists his phone number on the back of every bottle, and why he gets late night photos of empty bottles lining restaurant tables and the occasional tipsy voicemail. “I want somebody to text me and tell me they had a great time, or whatever they thought about the wine. It’s all about connecting with folks and telling a story. Everyone has been talking about telling a story with wine since the beginning.”
For her first vintage of Pinot Noir in 2021, Caren Hatton also started “super-small” with 120 cases of Nestweaver, a boutique brand she named after her grandmother. Hatton, who also owns Arietta Winery in Napa, had dreamed of making a Burgundian-style coastal Pinot for nearly 20 years. After discovering the 7.6-acre Corpuel Family Vineyard outside Sebastopol, she jumped at the chance. At the time, in a market still flush with Covid sales, it didn’t feel like a huge risk. In 2023, Hatton doubled production to 240 cases. But this harvest, as she cuts production at Arietta almost in half, going from 3200 cases to under 2000, she doesn’t plan on scaling up Nestweaver.
“I’m taking it very slowly, and I’m not getting upset about 2022 not moving quite so quickly, Hatton says. “But again, it’s a very small production, and I’m not getting ahead of myself in terms of wanting to get it out into the market for the wrong reasons.”
At this point, DIY is the mantra for most new winery upstarts. That’s how Isaac and Emily Jenkins are making a go of it at Happy Quail Wines in Sonoma.
For Isaac Jenkins, of Happy Quail Wines, starting a new winemaking venture means being willing to juggle many roles in order to make it work and knowing that even then, it may not be enough to be successful. (Beth Schlanker / for Sonoma Magazine)
“To make money in this industry, you need to be making the wine yourself, and not paying someone else to make it,” says Isaac Jenkins, who makes his wine at Magnolia custom crush facility. “And you’re gonna be growing the grapes, and you got to be willing to do your sales. And you’re still going to struggle.”
Carrying on his family’s 137-year tradition of making wine and growing grapes, Jenkins tends over 100 acres for more than a dozen clients as part of the family business Madrone Vineyard Management. He also leases 8 acres to make his wine, first launching a white wine made from red grapes, the 2023 Aleatico Bianca and a skin-contact 2023 Pinot Gris, followed by Moon Mountain Zinfandel, a red blend, and Sonoma Valley Cabernet Sauvignon.
For Isaac Jenkins, of Happy Quail Wines, starting a new winemaking venture means being willing to juggle many roles in order to make it work and knowing that even then, it may not be enough to be successful. (Beth Schlanker / for Sonoma Magazine)
To make their wines more accessible, the Jenkinses are opening a Happy Quail tasting room at the historic Indian Springs Ranch in Kenwood, formerly owned by pioneering winemaker George MacLeod. Carving out their own niche for the future, Isaac Jenkins is experimenting with distilling brandy, harkening back to his great-grandfather who was a bootlegger. “My dad drinks brandy and my grandfather drinks brandy,” he says. “During these tough times, I didn’t want to miss a chance to make it before, you know, if we’re potentially out of the industry.”
At Yarrow, McKenna wears so many hats it’s hard to keep up—she’s winemaker, operations manager, vineyard scout, truck driver, web developer, accountant, salesperson, and social media manager. “It’s terrifying and exciting all at the same time,” she says. But she draws the line at artist and graphic designer, hiring someone she found on Instagram to create labels.
Amanda McKenna launched her wine label, Yarrow Wines, at the start of the 2025 harvest season. (Beth Schlanker / for Sonoma Magazine)
“It’s kind of like bootstrapping it, you know, and leaning on your community to help you and support you in any way possible. There’s that old adage that people say: ‘How do you make a fortune in wine? You start with a small fortune.’ I don’t think myself, or any of my peers that are starting wineries right now, have that small fortune. We’re all just trying to make it work in any way we can. It’s really just leaning on those around us to help.”
McKenna has only invested a little over $10,000 in the new winery, partly by keeping it on a micro-boutique level, launching with only 250 cases of wine. But mostly thanks to the support from Ryan and Megan Glaab, owners of Ryme Cellars, where McKenna works both in the cellar and on the hospitality and marketing side. In the tradition of paying it forward, the Glaabs allow her to make her wines at their rustic Forestville winery. It’s how Ryan got his start. While paying his dues for 10 years as assistant winemaker at Pax Winery, owner Pax Mahle gave him the space to experiment with his own wines.
In fact, Ryme started under similar economic constraints in 2007, eventually launching in 2009 “during the peak of the real estate financial crisis,” McKenna says.
Looking back over the centuries, the wine industry has weathered many economic challenges, from Prohibition to phylloxera and the Great Recession. “If you think about it, wine has been around for thousands of years and it’s not going anywhere,” McKenna says. “I think there’s just a shift, and there’s always going to be a shift. And I think there’s always room for something new in any industry. So, while it’s scary, it’s not that scary, because we’re not going anywhere.”
Seafood ramen with a medley of scallops, shrimp and squid in a shiso ponzu broth from Taste of Tea in Healdsburg. (John Burgess / The Press Democrat)
Californians may not spend their winters shoveling snow or digging out the puffer coat, but a cold, soggy day still demands comfort: steaming soups, crackling fireplaces, slow-braised everything, and cushy banquettes built for lingering over hot tea.
These Sonoma County restaurants know exactly how to take the chill off — and warm you up from the inside out.
Healdsburg
Taste of Tea
Japanese comfort food — think curry ramen, miso soup and ginger rice pudding — plus an endless array of imported teas make this the ultimate cozy retreat. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Classic bento box with chirashi, grilled unagi, two Japanese salads and a garden salad from Taste of Tea in Healdsburg. (John Burgess / The Press Democrat)Risotto Frutti di Mare with Gulf shrimp, Day Boat scallops, calamari, roasted tomatoes, white wine, saffron seafood fumet & parmesan at Baci Cafe and Wine Bar Thursday, Oct. 16, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Baci Cafe & Wine Bar
Amid Healdsburg’s Michelin hot spots and shiny newcomers, Baci is a timeless refuge. The music plays softly, the glassware gleams and the genteel staff move through the room with the fluidity of warm olive oil. 36 Healdsburg Ave., Healdsburg, 707-433-8111, bacicafeandwinebar.com
Healdsburg Bubble Bar
A bubbly little clubhouse just big enough for you and a few friends. Sip Champagne and sparklers in this pint-size Parisian bistro wrapped in dark walls, velvet banquettes and soft lighting. Little nibbles are available to pair with your pours. 134 North St., Healdsburg, 707-395-4434, healdsburgbubblebar.com
The Bubble Bar tasting room in Healdsburg focuses on Champagnes, sparklers, Cavas, Proseccos and all things bubbles. Photo taken Monday, Feb. 5, 2024. (John Burgess / The Press Democrat)Pork Chop Tonkatsu-style with sweet onion dash broth from the Golden Bear Station Thursday, Jan. 11, 2023, on Highway 12 in Kenwood. (John Burgess / The Press Democrat)
Sonoma Valley
Golden Bear Station
With candlelit tables, faux-fur throws and hospitality warmer than a pan of brown butter, this Kenwood roadside restaurant oozes coziness. The menu shifts with chef Joshua Smookler’s latest fascinations, but expect luxurious cuts of duck, beef and pork tinged with Italian and Korean flavors. 8445 Sonoma Highway, Kenwood, goldenbearstation.com
Songbird Parlour
Soft lighting, broody paneled walls in pine needle green, velvet sofas arranged in a conversational setting and an upright piano set the scene inside this upscale dining retreat in Glen Ellen. Warming dishes, such as braised lamb shank, duck breast with lentils, and pork belly, are best bets. 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Duck confit, Journeyman guanciale, beluga lentil cassoulet, d’Anjou pear mostarda from Songbird Parlour Thursday, Nov. 21, 2024, in Glen Ellen. (John Burgess / The Press Democrat)A lounge space in the corner of the dining room at Songbird Parlour in Glen Ellen Thursday, Nov. 21, 2024. (John Burgess / The Press Democrat)Brick chicken with parsley and lemon from the Glen Ellen Star restaurant. (John Burgess / The Press Democrat)
Glen Ellen Star
Claim a seat by the wood-fired oven, the source of blistered pizzas, whole branzino, brick chicken and ember-roasted vegetables. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com
Sebastopol
Ramen Gaijin
There’s nothing cozier than leaning over a steaming bowl of ramen, infusing the brothy goodness into your very soul. Add grilled skewers and tasty cocktails. 6948 Sebastopol Ave., Sebastopol, 707,827-3609, ramengaijin.com
Spicy Tan Tan Ramen with Sapporo noodles, sesame, scallion, pork belly chashu, spicy ground pork, charred cabbage and a 6-minute egg from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)Dungeness Crab Cake with orange segments, avocado, mixed lettuces and remoulade sauce from Terrapin Creek Cafe Friday, May 30, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Sonoma Coast
Terrapin Creek
Butter-yellow and ocher walls radiate warmth year round, but in colder months, the massive hearth draws visitors near. There’s no fish and chips, but the seafood is always a catch. 1580 Eastshore Road, Bodega Bay, 707-875-2700, terrapincreekcafe.com
Graton & West County
Underwood Bistro
Enjoy a mix of French and Thai dishes at this rural, Parisian-style bistro, a favorite among winemakers and locals. Long banquettes, bentwood chairs, a nickel-topped bar and soft yellow lighting give it an all-day sunset glow. 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
Pad Thai from Underwood Bar and Bistro Friday, March 21, 2025, in Graton. (John Burgess / The Press Democrat)Sous chef Mason Meier mans the wood-burning pizza oven at Diavola Pizzeria & Salumeria Friday, March 14, 2025, in Geyserville. (John Burgess / The Press Democrat)
Diavola Pizzeria
A glowing wood-fired oven is the beating heart of this pizza and pasta spot. When you’re here, you’re family. Don’t miss the more casual Geyserville Gun Club next door. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
Catelli’s
Family photos of the Catelli family fill this warm, historic restaurant space. Wood flooring, exposed brick and comfy seating — along with their delicate 10-layer lasagna and hearty chicken Parmesan — make it perfect for friends and family gatherings. 21047 Geyserville Ave., Geyserville, 707-857-3471, mycatellis.com
Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy / for Sonoma Magazine)Martini at Stark’s Steak and Seafood in Santa Rosa. (Stark’s Steak and Seafood)Bacon wrapped 10-ounce filet mignon with whole grain mustard bearnaise at Stark’s Steak & Seafood in Santa Rosa. (John Burgess / The Press Democrat)
Santa Rosa
Stark’s Steak & Seafood, Santa Rosa
This classic steakhouse does cozy in retro style — with a fireplace in the dining room! You’ll get the Bogie-and-Bacall vibe right away. Manhattans, aged whiskies and absinthe are served by white-coated bar staff. The seats are leather and a baby grand sits in the corner waiting to tinkle out a tune or two. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Goose and Fern
The friendly Brit-pub vibe makes this family-run spot a favorite, whether you’re grabbing a pint or a Guinness pie. Hang out for the Sunday pub quiz night at 7:30 p.m. or pop by for hot oxtail soup and a pudding (if you’re lucky, they’ll have sticky toffee). 116 Fifth St., Santa Rosa, 707-843-4235, thegooseandfern.com
Fish and chips at The Goose & Fern in Santa Rosa’s Railroad Square. March 22, 2025. (Chad Surmick / The Press Democrat)Kohlrabi & Scallop Chowder with fried potatoes, chorizo marmalade and chives from Street Social in Petaluma. (John Burgess / The Press Democrat)
Petaluma
Street Social
From the street, the narrow tiled alley leading to this tiny restaurant is easy to miss — part of its charm, and part of the discovery. Inside, the dimly lit, five-table dining room (with a few more seats in the alley and one upstairs) is intentionally intimate, allowing owners Jevon Martin and Marjorie Pier to create a magical experience for each guest. 29F Petaluma Blvd. N., Petaluma, 707-774-6185, streetsocial.social
Pearl
Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang continue to impress with their sunny interpretations of shakshuka, fresh pita, fattoush salad and braised meats, including brisket and lamb. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. (Heather Irwin / The Press Democrat)A selection of pastries and baked goods from Water Street Bistro Thursday, Aug. 29, 2025 in Petaluma. (John Burgess / The Press Democrat)
Water Street Bistro
This hidden gem, tucked away on the waterfront, is a favorite among in-the-know locals who stop by for freshly made French pastries, duck confit, quiche and the restaurant’s eclectic Parisian style.100 Petaluma Blvd. N., Petaluma, 707-763-9563, waterstreetbistropetaluma.com
A selection of drinks at Fern Bar in Sebastopol. (Fern Bar)
Happy hour is the new dinner.
As prices continue to soar, restaurants are becoming an out-of-reach luxury for many, but there are early bird values if you’re willing to make a few changes to your schedule.
I’ve found 10 of the best happy hour deals in Sonoma County where you can get a cocktail and a burger (or another delicious bite) for under $25. Sometimes, even less.
Though it’s not easy for everyone to sneak out of the office at 3 p.m. for a martini and potato skin fondue, it’s worth putting in a few after-work hours at home to score a screaming deal at a top-notch restaurant.
And it’s not just about booze — you can get a discounted coffee or slab of beef if you know where to look.
Belly Left Coast Kitchen & Taproom in Santa Rosa carries a good selection of craft beers. (John Burgess / The Press Democrat)
Downtown Meetup, Belly Left Coast Kitchen
A super casual vibe with a hint of rock ‘n’ roll describes Belly and its owner, Gray Rollin. As the chef to rock bands and pop stars ranging from KISS to Katy Perry, Rollin understands shareable snacking and fun comfort food. The extensive happy hour menu includes beer-friendly appetizers, including Dynamite Shrimp tossed in spicy-sweet chile sauce ($8.50), brisket tacos or cheese curds with garlic-lemon aioli ($10), pulled pork nachos ($12) and a petite Angus burger slider ($5). All beers on tap are $7, and specialty cocktails, including a mai tai, Tito’s martini and Belly margarita, are all $10. Happy Hour is 3-6 p.m. Monday through Friday, and all day Sunday. 523 Fourth St., Santa Rosa, 707-526-5787, bellyleftcoastkitchenandtaproom.com
Vibe Hour, Lo & Behold Bar and Kitchen
It’s bottoms up at 3 p.m. when you’re at this off-the-square gem. Early birds get the cozy lounge seating up front, with martinis, Aperol spritz, daiquiris, bubbles, wine or sangria for just $9. Free bar snacks change daily, but you’ll typically find bites like pickled veggies, popcorn or some kind of salty goodies. Small plates like mushroom egg rolls with truffle mustard or baked oyster dip are good choices to pair with your happy hour drinks. 3-5 p.m. Thursday through Monday. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Lo & Behold Bar in Healdsburg has a happy hour from 3-5 p.m. daily. (Emma K Creative)Happy hour burger at Salt and Stone Restaurant in Kenwood. (Heather Irwin/Sonoma Magazine)
Valley Hangout, Salt & Stone
This (almost) all-day happy hour runs from 11 a.m. to 5 p.m. Monday through Friday with incredible $7 cooked oysters, a quarter-pound cheeseburger, steamed mussels, shrimp cocktail and the dessert of the day. Well-cocktails and beers are $1 off, and the restaurant has a selection of $7 wines by the glass. It’s worth sticking around for lunch or an early dinner on the patio overlooking the lovely Sonoma Valley. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com
Take a Fika Break, Småstad Coffee
At this Swedish-themed coffee shop, you can experience the tradition of “fika” — a purposeful daytime break to enjoy a sweet treat paired with coffee in the company of colleagues, friends or family. Whether a latte lover or a black coffee person, you can get 15% off pastries and drinks from 3-5 p.m. daily. 981 Broadway, Sonoma, 707-939-1906, smastadcoffee.com
Baker Robin Haviland prepares all of the baked goods on site at Småstad Coffee Roasters on Broadway in Sonoma. Popular items include the lemon raspberry poppy seed muffin as well as the blueberry. (Robbi Pengelly / Sonoma Index-Tribune)Fern Bar in Sebastopol serves the “Euphoria,” a fruit forward nonalcoholic gin “free-spirited cocktail.” (Courtesy of Fern Bar)
Classy Cocktailing, Fern Bar
At this Sebastopol hot spot, cocktails are crafted rather than created. And while that might sound a bit bougie, these are genuinely delightful, balanced cocktails that aren’t too sweet or too boozy, but just right. Infused spirits like tamarind tequila, yuzu gin, brown butter bourbon and lemongrass vodka can be added to cocktails ($10-$12) or sipped straight ($8). The cocktail lineup changes regularly, but walking away from creations like a yerba mate margarita or mango-infused Moscow mule is hard. My favorite classic cocktails are the Manhattan and Hemingway Daiquiri with rum, grapefruit juice and Luxardo maraschino. Happy hour munchies are equally fun, with fancy takes on pigs in a blanket, fried chicken and smoked fish dip with fried saltines ($9-$12). Happy hour is 3-5 p.m. daily. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Fancy Hour, The Matheson
Top-notch Healdsburg restaurants can sometimes feel out of reach, but one of the best times to enjoy these iconic spots is during happy hour — and The Matheson’s is a deal. Wines and cocktails, like the Modern Margarita with clarified lime, are $9. The wine wall, with dozens of impressive wines dispensed by the taste or the glass, offers a 30% discount. Pizzetas from the wood-fired oven are less than $10, a Wagyu burger with raclette is $15, and fries with green peppercorn aioli and spiced ketchup is $6. Happy hour is from 4-6 p.m. daily. 106 Matheson St., Healdsburg, 707-723-1106, thematheson.com
The Modern Margarita at The Matheson in Healdsburg. (John Burgess/The Press Democrat)Happy hour at Stark’s Steak and Seafood in Santa Rosa is a popular after work hangout. (Sonoma County Tourism)
The OG, Stark’s Steak and Seafood
This Santa Rosa steakhouse is home to the happy hour of happy hours — and everyone knows it. From 3 p.m. on weekdays, the classic martini is just $6, while other cocktail standbys, like the old-fashioned and Moscow mule, are $9. House whites and reds are $8 and draft beers are $6. The appetizers keep us coming back, including the famous potato skin fondue, the tuna tartare tacos or calamari ($7-$8), as well as the quarter-pound burger with melty cheese and truffle aioli for $10. Bar seating is scarce by 4 p.m., so it’s worth heading over early. 3-6 p.m. Monday through Friday. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Tried and True, Seared
This longtime downtown steakhouse is one of Petaluma’s favorite cocktail stops — because it’s reliably good. The cocktails aren’t especially fancy, but they’re classics and range from $8.50 to $9. The crave-able eats include gourmet mac and cheese ($8), filet mignon skewers ($9.75), a prime rib dip ($9.75) and a mini wedge salad ($9). 3:30-6 p.m. Tuesday through Sunday. 170 Petaluma Blvd. N., Petaluma, 707-762-5997, petalumaseared.com
Cucumber Martini at Seared in Petaluma. (Seared)The Prime Rib Dip at Seared in Petaluma. (Seared)Liberty Farms Duck Breast with leg en croute, koginut squash, roasted chestnuts, rapini and a l’orange jus from Dry Creek Kitchen in Healdsburg. (John Burgess/The Press Democrat)
Swanky Space, Spirit Bar
From 5:30-7 p.m. Sunday through Thursday, you’ll find in-the-know Healdsburgers camped out at the swanky lobby of the Hotel Healdsburg, enjoying happy hour cocktails from $8.50 to $10 and local wines for $9.50. To gussy up your adventure, you can order bar bites from next door’s Dry Creek Kitchen Wednesday through Sunday. 25 Matheson St., Healdsburg, 707-431-0330, drycreekkitchen.com/spirit-bar
Carnivore Hour, Sonoma County Meat Co.
Head over for meaty deals at this Santa Rosa purveyor, which offers discounts on constantly rotating cuts from 3-5 p.m. Friday and Saturday. Find their weekly selection at Instagram.com/socomeatco. 35 Sebastopol Ave., Santa Rosa, 707-521-0121, sonomacountymeatco.com
Pork chop with warm mustard seed vinaigrette, roasted mushrooms, potato gnocchi and Swiss chard at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
When Cafe La Haye owner Saul Gropman announced his retirement in December 2024, Sonoma Valley collectively clutched its pearls. The bespectacled host had been a welcoming presence in the intimate dining room since the restaurant opened in 1996 — a rare fixed point in a county where the culinary landscape is always in flux.
Nearly a year later, the restaurant hasn’t missed a beat. The dining room is still packed with locals who reliably show up for pork chops and risotto.
Inside, little has changed: it’s the same art, the same menu and the same cozy split-level room that has made it a neighborhood favorite for nearly three decades. And that’s precisely why it still works under new husband-and-wife owners José López Nuñes and Marta Elena Echeverría Bacab.
Cafe La Haye owner Saul Gropman sold his critically acclaimed Sonoma bistro last year to 25-year employee Jose Lopez Nuñez and his wife Marta Elena Echeverría Bacab Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Chef José has spent nearly 25 years in the pint-sized kitchen, learning his craft under its inimitable founding chef, John McReynolds. Though McReynolds left La Haye in 2007 and died in 2024, his bistro-classic sensibility and gregarious energy still hover over the line like a cheerful patron saint.
“We thought about changing things, but locals gave us feedback to keep Cafe La Haye for what it was known for,” said chef Andrew Lopez-Echeverría, who now works with his father in the kitchen and as a host in the dining room.
Today, the restaurant is firmly a family affair: daughter Karen Lopez-Echeverría runs the front as general manager, Marta handles the books, and her brother, Marco Echeverría, has worked in the kitchen for over two decades. Their easy familiarity brings warmth and continuity.
Chef Marco Echeverría started in 1998 in the kitchen at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)Fresh pappardelle pasta with prawns, saffron, tomato and roasted garlic at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
The specials board still reads like a “greatest hits” album — seasonal tweaks, few radical shifts — and the regulars wouldn’t have it any other way. Cafe La Haye is the kind of place where swapping out the fresh pappardelle ($37) could spark an uprising. There’s no need for constant reinvention of something that already works.
That doesn’t mean it’s lost its cachet. Cafe La Haye’s quiet refusal to reinvent itself has become its signature. It’s comfort food for a pearl-and-platinum crowd that likes what it likes — and in Sonoma, that’s money in the bank.
The vibe
Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
The 40-seat room has a modern, white-tablecloth look that feels upscale without getting stuffy. A small elevated section — just three steps up — offers cozy bistro banquette seating ideal for date nights, though you’ll be shoulder-to-shoulder with neighboring tables. Six tin-topped bar seats give guests a front-row view of the kitchen. Open-beam ceilings and large windows keep the space bright and airy, while contemporary canvases add pops of color without visual clutter. It’s timeless, with a subtle ’90s gloss that nods to its origins.
The food
Braised short ribs in a puff pastry with carrots, peas and horseradish-leek cream at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Despite its diminutive size, the kitchen turns out big flavors, leaning into contemporary American classics like the much-loved grilled pork chop with warm mustard seed vinaigrette ($36), pan-roasted chicken with goat cheese and rich, dreamy polenta ($34) and braised short ribs in puff pastry with horseradish cream ($22).
The beef carpaccio ($19) is fine, but a tangle of arugula, red onion, cucumbers and balsamic vinegar overwhelms the simplicity of the dish. Don’t miss the cheesecake ($12), light and airy with a drizzle of raspberry coulis.
Fun fact
Watch for classic dishes to reappear on the menu, an homage to the McReynolds era. A favorite is the fried eggplant in coconut chili sauce ($16), made with soft cubes of Japanese eggplant and topped with sesame seeds and green onions.
Pork chop with warm mustard seed vinaigrette, roasted mushrooms, potato gnocchi and Swiss chard at Cafe La Haye Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)
Most popular dish
The grilled pork chop is the undisputed “can’t take off the menu” item, along with the daily risotto and short ribs in puff pastry.
The price
Starters are priced from $12 to $22, while mains range from $27 to $58. Expect to pay approximately $80-$90 per person, including wine.
The spot
140 E. Napa St., Sonoma, 707-935-5994, cafelahaye.com. Reservations are highly recommended.
A newly constructed Kenwood home on 1.42 acres abutting a vineyard is currently listed for sale. The four-bedroom, three-and-a-half bathroom modern dwelling is designed to make the most of the coveted Wine Country setting. The asking price is $3,590,000.
The 4,302-square-foot home was designed by Glen Ellen-based TBE Architecture and built by Bay Area-based Unimax Construction. It doubles down on the sense of openness with vaulted ceilings and an open floor plan.
The great room includes a kitchen, dining area and lounge area with a stone-faced hearth. The kitchen features an eat-in counter and closeted pantry. Numerous windows and sliding doors give the outdoor views center stage.
Lounge area of great room in the Kenwood home. (Ned Bonzi)Bathroom. (Ned Bonzi)Outdoor lounge area. (Ned Bonzi)
Bathrooms draw a sense of nature inside via tiles that mimic a slatted wood siding. Windows are placed to frame the views outside.
The home includes a media room and an office. The landscaped exterior offers lots of spots for lounging by trees and vines.
For more information on this home at 1890 Lawndale Road in Kentfield, contact listing agent Catherine Tuck, 707-626-4390, W Real Estate, 1700 Soscol Ave., Suite 3, Napa, 1890lawndaleroad.com
Views from the great room. (Open Homes Photography)
A midcentury modern home in Jenner with views of the Pacific in every room is currently listed for sale. The coastal abode was recently featured in a New York Times real estate article about $2 million homes on the market in California. The circa-1971, redwood-clad home has three bedrooms, two bathrooms and sits on 1.89 acres. The asking price is $1,995,000.
The home leans into the iconic design ethos of nearby Sea Ranch, where homes in the gated neighborhood dot the coastline sporadically. There’s limited fencing and no dense wall of dwellings that shut out views.
The home has a hexagonal great room offering floor-to-ceiling views in the kitchen, dining area and lounge area. In the center is a circular wood-burning fireplace.
Great room. (Open Homes Photography)Bedroom. (Open Homes Photography)
Bedrooms — each with their own fireplace — extend from the great room on both sides.
A deck runs along the ocean side of the home, providing space to lounge and hear the dramatic crash of waves on the rocky coast. Partial fencing offers privacy. A large tree-trunk sculpture marks the front.
For more information on this home at 22100 Ninive Drive in Jenner, contact listing agent Doug Bohling, 707-953-6106, Artisan Sotheby’s International Realty, 6984 McKinley St., Sebastopol, 22100ninive.com, sothebysrealty.com
Artwork frames a reading nook in the living room giving the family’s young children a place to relax and reflect. Note the unfinished drywall in the living room reveals the home’s sheep’s wool insulation. (Eileen Roche / for Sonoma Magazine)
When Jason and Kristin Nichols first met at the Sonoma Mountain Zen Center in 2017, they made group dinners together from scratch and washed dishes by hand. And while they worked side by side helping to keep flames from the Nuns Fire from destroying the center, they discovered they shared more than a spiritual path. Seven months later they were married.
Their origin story as a couple was the precursor to a handmade family life, where laundry is hung to dry in the breeze, weekends are spent on DIY projects, and after supper, the sounds of a piano and singing fill the house instead of television.
The pair live on a compact homestead south of Sebastopol they call Windhorse Orchard, with 50 fruit trees, a big garden in progress, and room for their two kids—Eve, 5, and Ryo, 2—to get dirty the old-fashioned way by splashing in a tub with a garden hose or digging in a sandbox their dad made with scrap lumber from their many home improvement projects.
Jason Nichols, who works on home renovations as time and budget permits, takes a break to play with his children Eve, 5, and Ryo, 2. (Eileen Roche / for Sonoma Magazine)
On the surface it looks like a simple life, free of the clutter and gadgetry that bedevil so many young families. But for some five years the Nicholses have been working meticulously to live as sustainably as possible, taking their commitment well beyond many of Sonoma County’s more eco-conscious households. They’ve made their 1980s home ultra-energy- and water-efficient and outfitted it with fixtures and common household items made without toxic materials or processes that may off-gas and pollute their inside air; it’s no easy task since few such products are available. But what is out there, they found.
The Nicholses are committed to creating one of the most sustainable homes anywhere and are well on their way toward becoming the first household to meet two of the most rigorous green building standards in the world. They are close to receiving certification through the Passive House Institute, which focuses on ultra-low energy use and indoor air quality through air tightness, thermal insulation, and mechanical ventilation.
At the same time, they have completed the work and are now spending the next year tracking and documenting the data needed to prove they meet the high demands of the Living Building Challenge. Administered by the International Living Future Institute, which promotes a way of building that is entirely regenerative, the challenge sets standards and goals in seven lifestyle areas. They include place, water, energy, health and happiness, materials, equity, and beauty.
The Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Geof Syphers of Sonoma Clean Power, which provided information, support, and some rebates to help the couple reach their goals, said the Living Building Challenge is a near miraculous bar to reach.
“I made an attempt to build one of those projects 20 years ago and couldn’t finish it. There just weren’t enough compliant materials available in the United States to complete the project,” said Syphers, who used to build passive homes himself. “It’s exciting to see the Nichols (family) achieve that extraordinary challenge.”
A designer of ecological landscapes that emphasize native plants, organic food crops, low water use, and plants that provide habitat for birds, bees, and other wildlife, Jason has been interested in sustainable housing since 2007 when he first saw college students from across the country build 400-square-foot homes constructed of sustainable components on the Washington, D.C., Mall. He started reaching out to people in the movement when he relocated to California from his native New York two years later and developed a dream of one day building a passive home himself.
After years studying the behavioral sciences and political philosophy to better understand human behavior, he says coming to California was a revelation.
“It was only when I started getting in touch with the land and thinking about ecology and other species that I thought, ‘It’s not all about us,’” he says. “When I first got here, I saw the California oaks and the redwoods. I saw the manzanitas and the California lilacs. It’s special. When you’re rooted in a place and say, ‘I love Sonoma County,’ it’s partly by looking around and seeing some of the native topography and flora that makes me feel like I’m not in anywhere USA. I’m in Northern California.”
Kristin Nichols, who is working toward her architect’s license, oversees the design as they convert their 1980s era home into one of the most sustainable homes in the country. (Eileen Roche / for Sonoma Magazine)
Kristin, an engineer who in her native Germany worked in waste energy—burning waste into useable household energy, a common practice in Europe—easily took to his vision. Concerned about the effects of climate change and environmental degradation, they set out to find the right house to start a family that they could renovate and restore to “the highest and most holistic ecological standards possible.”
After rejecting some 50 properties, they settled on a two-story, 2,300-square-foot home on 3 ½ acres of sandy loam soil. It was bigger than they wanted but had a well and septic system and enough land to accommodate their lofty goal of creating “one of the most environmentally friendly homes and landscapes in America.”
They decided it would be more sustainable to find an older house that needed renovation rather than building a new one. Working largely within the existing footprint—including an octagonal turret reflecting 1980s aspirational architecture—they set about making their own version of a dream home for the 21st century, with Kristin, who is now working toward her architect’s license, overseeing much of the design.
Artwork frames a reading nook in the living room giving the family’s young children a place to relax and reflect. Note the unfinished drywall in the living room reveals the home’s sheep’s wool insulation. (Eileen Roche / for Sonoma Magazine)
Solar panels weren’t enough. In their effort to reach a Net Zero carbon footprint and produce more energy than they use, they made the house as airtight as possible so it would require minimal heating and cooling. That meant new triple-pane windows and insulated doors. Non-toxic and compostable sheep’s wool insulation wraps the house snug.
They replaced the old siding and roof with Zincalume Plus, made with a high percentage of non-toxic recycled materials that resists fire and termites. They built new decks using reclaimed certified sustainably harvested wood. A new greywater system recaptures water for the landscape and a vacuum-flush toilet sips only a pint of water.
Their green ethos extends to every aspect of life at Windhorse Orchard. They buy dry goods in bulk from Oliver’s to avoid packaging waste; a 50-pound bag of oatmeal will last six months. They refill containers of soap and cleaning products at Sebastopol’s Homebody Refill. Diapering for the Nicholses is old-school, using cotton nappies washed at home through the sanitation cycle in their ultra-energy-efficient Miele washing machine. Kristin buys clothing second hand or from makers that use natural, organic fibers.
At the sustainable Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Much of the interior of the home awaits remodeling as time and budget permits. But they did replace the old gas stove with induction and upgraded the 30-year-old refrigerator with an energy-efficient model. Leftover construction lumber and scraps will be used to make raised beds for a food forest garden from which they will harvest much of their own fresh produce.
They track their air quality—part of meeting the Living Building Challenge standards—with an Awair Element sensor that lets them know when the carbon dioxide and VOC levels reach a point where they should open the windows.
While their building budget wasn’t done on a shoestring, the Nicholses believe the economics of paying 10-30% more for some materials balance out in energy savings (up to 90% on typical buildings) and longevity. The siding and roof potentially could last the lifetime of their children. Sonoma Clean Power helped them locate rebates to pay for things like an energy-efficient heat pump and water heater, electrical panel upgrades, and a home EV charger.
The dining area inside the Nichols family home in Sebastopol. (Eileen Roche / for Sonoma Magazine)
Kristin says it all makes for a comfortable environment inside and out in all seasons. In winter, little additional heat is needed and socks are sufficient to keep toes warm on the floor—even without radiant heat.
“It’s very beautiful to live more closely connected to the elements,” says Kristin. “It’s been lots of fun to harvest the sun’s power, run our equipment, and charge batteries when we have free energy coming in,” says Kristin. By adding bigger windows and cutting away eaves, they now can gaze up into the old walnut trees on the other side of the super-insulated glass and still feel part of nature.
The Nicholses see themselves as influencers. Not the social media kind—although they do maintain an active website with videos sharing their story and helpful information. But within their community, they say, they are trying to model and teach others how to contribute to the planet’s health—and their own health—by living lighter and more conscientiously. When Kristin receives her architect’s license, the couple plans to specialize in designing highly sustainable homes and landscapes like their own. They make their home available for open house tours, with the next on Nov. 9 in conjunction with International Passive House Open Days.
The Nichols family enjoys a sunny autumn day in their garden. (Eileen Roche / for Sonoma Magazine)
“If everybody would build the way we do or put the same level of attention to whatever they do, there wouldn’t be climate change,” Kristin says. “There wouldn’t be social injustice and there wouldn’t be threats to other species on this planet. Proving to ourselves that it is possible to reinvent the way we do things and make them regenerative has been an extreme source of hope. That’s what I want to give to my children.”
A roasted turkey with Thanksgiving dinner at Dry Creek Kitchen in Healdsburg. (Sonoma County Tourism)
Thanksgiving can be a chaotic, stressful holiday. Hours upon hours are spent in the kitchen, the turkey comes out as dry as the Sahara, someone burned the casserole, and your uncle is just starting to talk politics. It’s time for a Wine Country Turkey Day rescue.
This year, give thanks to these Sonoma County restaurants, bakeries, caterers and markets offering a cozy place to dine out or takeout meals to bring home for Thanksgiving.
Place reservations and order takeout meals early, as space is limited and meals can sell out fast. All sit-down dinners are on Thanksgiving Day, Nov. 27, unless noted otherwise.
Santa Rosa
John Ash Restaurant
Dine in for a four-course, prix fixe Thanksgiving feast, with two seatings from 1-3 p.m. and 3:30-6:30 p.m. The meal begins with a potato soup served with crispy Brussels sprouts and Tsar Nicoulai Osetra caviar. Appetizers are a choice of harvest salad, roasted carrot risotto or roasted beets with whipped labneh. The main course is a choice of heritage turkey with all the fixings; wild cod and prawn rice noodle soup; or Sonoma Valley lamb loin with parsnip purée and sage-ricotta croquette. The dessert course is a pumpkin pie served with five-spice rum ice cream, caramelized pumpkin seeds and cranberry purée. First seating is $125 per adult and $45 per child (ages 6-12); second seating is $145 per adult and $55 per child. Reserve on OpenTable. Located at Vinarosa Resort & Spa, 4330 Barnes Road, Santa Rosa, 707-527-7687, vinarosaresort.com/dining/john-ash
Flamingo Resort
Dine in for a celebratory Thanksgiving buffet, with seating times from 10:30 a.m. to 4 p.m., in the Flamingo Resort Ballroom. The buffet menu includes buttermilk biscuits, butternut squash soup, maple-brined turkey, slow-cooked prime rib, roasted salmon, wild mushroom ravioli, garlic mashed potatoes, caramelized Brussels sprouts, sourdough stuffing and roasted fall vegetables. Sweets include pumpkin pie, pecan pie, chocolate mousse tart and lemon cheesecake. $80 for adults and $35 for children ages 12 and under. Reserve on Tock. 2777 Fourth St., Santa Rosa, flamingoresort.com
The Spinster Sisters
Thanksgiving to-go meals for pickup between 1-4 p.m. on Nov. 26. The holiday carryout menu includes a full dinner for two ($155) or four people ($310), featuring turkey, salad, stuffing, Brussels sprouts, mashed potatoes, gravy and cranberry sauce. Appetizers, a la carte items and extras include Sicilian-style marinated shrimp, vegetable gratin, cauliflower bisque, buttermilk dinner rolls and cranberry ginger citrus chutney. Desserts include pumpkin cheesecake, quince tarte Tatin, spiced chocolate Bundt cake and apple coffee cake. Order online. 401 South A St., Santa Rosa, 707-528-7100, thespinstersisters.com
Carved turkey from The Spinster Sisters in Santa Rosa. (The Spinster Sisters)Plate of sliced turkey with all the fixings at The Bird restaurant (formerly Willie Bird’s) in Santa Rosa. (Chris Hardy/Sonoma Magazine)
The Bird
Dine in and takeout Thanksgiving dinners and sides. For takeout, preorder by 4 p.m. Nov. 22 for pickup Nov. 25-27. The menu includes whole-turkey family dinners that serve eight to 10 people, dinner entrees for one person, à la carte sides, and whole turkeys with no sides. Family dinners ($195) feature roasted, slow-smoked or deep-fried whole turkey, stuffing, mashed potatoes, gravy and cranberry sauce. Order online. 4776 Sonoma Highway, Santa Rosa, 707-542-0861, thebirdrestaurant.com
Pascaline French Bistro
A la carte Thanksgiving dishes to go, available for preorder now. The holiday menu includes potato gratin, maple-glazed carrots, green bean casserole, salmon coulibiac, mushroom Wellington, boeuf bourguignon, cornbread and orange-cranberry sauce. Desserts include pumpkin pie, pecan pie and pumpkin Basque cheesecake. Call to place an order. Limited availability. 1021 Hahman Drive, Santa Rosa, 707-303-7151, pascalinebistro.com
Criminal Baking & Catering Company
Preorder Thanksgiving baked goods by Nov. 20 for pickup Nov. 25-26. The holiday menu includes pumpkin pie, pumpkin cheesecake, sweet potato pie, maple pecan pie, chocolate cream pie, apple lemon curd pie, triple berry crumb pie, upside-down pumpkin apple cake, pumpkin chocolate chip muffins, pear thyme bacon scones and turkey dinner pot pie. 808 Donahue St., Santa Rosa, 707-228-2718, criminalbakingcompany.com
A selection of pies and tarts from Marla SR Bakery and Cafe in Santa Rosa. (John Burgess/The Press Democrat)
Marla Bakery
Thanksgiving treats for pickup from 9 a.m. to 1 p.m. Nov. 26. The holiday menu includes Parker House rolls, butternut squash boule, gateau Basque, sugar pie pumpkin tart, French apple tart, Opal Rainey’s pecan tart, Meyer lemon meringue tart, and charcuterie and meze boards. Order online. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com
Goguette Bread
Preorder Thanksgiving baked goods for pickup on Nov. 26 (orders close the same day at 12:30 p.m.) at Goguette in Santa Rosa. The holiday menu includes various breads, such as rolls, baguettes, miche, pain de Campagne, walnut bread and cinnamon pecan brioche; as well as panettone, financiers, chocolate-candied orange bread and French custard ice cream. Order online. 59 Montgomery Drive, Santa Rosa, goguettebread.com
Salt & Straw
Salt & Straw, a Portland-based ice cream shop that recently opened a location in Santa Rosa, is crafting a Thanksgiving feast reimagined as ice creams as part of its Thanksgiving Series, available now through Nov. 27. Flavors include Parker House Rolls with Salted Buttercream; Turkey Stuffing and Cranberry Sauce; Maple Koginut Squash with Pomegranate; Pumpkin Pie Tiramisu; and vegan Cranberry Orange Sorbet. Located at Montgomery Village, 700 Village Court, Santa Rosa, 707-360-6249, saltandstraw.com
Safari West
Dine in for the annual Sonoma Serengeti Thanksgiving at noon and 3 p.m. at Safari West. The menu includes butternut squash soup, tiger prawn cocktail, dinner rolls, spinach salad, French bread stuffing, mashed potatoes with gravy, sauteed green beans, bourbon-glazed sweet potatoes, cranberry sauce and roasted turkey. Desserts include a pecan pie and a pumpkin pie, both served with whipped cream. Tickets, including tax, are $57.34 for guests 13 and older, $22.94 for children aged 4 to 12, and free for toddlers aged 3 and under. Call or reserve online. 3115 Porter Creek Road, Santa Rosa, 707-579-2551, safariwest.com
Jayce Kalduski, 6, asks for candied sweet potatoes during a Thanksgiving dinner being served at Safari West in Santa Rosa, Nov. 24, 2011. (Crista Jeremiason/The Press Democrat)
Kenwood
Stella
Dine in for an Italian-inspired prix fixe dinner, with seatings from 11 a.m. to 6 p.m. The Thanksgiving menu includes Parker House rolls, a mixed chicory salad, wood-grilled turkey with stuffing and cranberry compote, confit turkey and green bean casserole. It also features housemade tagliatelle with pumpkin butter and eggplant rollatini in a pomodoro sauce. An order of mozzarella bar e fett’unta serves two to three people and is served with sourdough. Dessert is a pumpkin gingersnap icebox cake. $75 per person and $45 per child (10 years and under). Reserve on Resy. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Salt & Stone
Dine in for a three-course Thanksgiving dinner, accompanied by a la carte sides and appetizers, with seating times available throughout the afternoon. The menu includes French onion soup, asparagus salad, Diestel Ranch turkey with all the fixings, Angus New York strip loin, Gulf shrimp and scallop tagliatelle, and butternut squash risotto. Desserts include pumpkin cheesecake, butterscotch bread pudding, fruit crisp with vanilla ice cream, flourless chocolate ganache torte, blackberry Cabernet sorbet, and cookies and cream gelato. Reserve on OpenTable. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com
Glen Ellen
Songbird Parlour
Dine in for a special prime rib dinner from 5-9 p.m. Thanksgiving Eve, Nov. 26. The holiday dinner features slow-roasted, herb-crusted prime rib, carved to order and served with au jus and housemade horseradish cream. Songbird’s full dinner menu will also be available. The prime rib dinner is $48 for a 12-ounce cut and $60 for a 16-ounce cut. Reserve online. 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
Poppy
Dine in for a four-course, prix fixe Thanksgiving dinner from 1-6 p.m. at Poppy, the newest branch on The Girl & The Fig’s family tree. The holiday menu includes butternut squash velouté, shaved fennel and apple salad, caramelized onion and Comté vol-au-vent, herb-roasted turkey breast, short rib confit, wild flounder meunière, and Parisian squash and mushroom gnocchi. Desserts include a whipped pumpkin cheesecake with white chocolate mousse, as well as an apple and pomegranate pavlova with a pistachio meringue. $65 per person. 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com
Glen Ellen Star
Thanksgiving to-go preorders are available online from 6 a.m. to 8:30 p.m. daily for pickup at the time selected during checkout onThanksgiving Day. The holiday menu includes a whole or half spatchcock roast turkey, housemade gravy, sourdough mushroom stuffing, buttermilk mashed potatoes, Brussels sprouts with bacon marmalade, Parker House rolls and pumpkin pie. There are dinner package options to serve four or eight people, including full dinners, just the sides or just turkey and gravy. Full dinners are $65 per person; just the sides are $45 per person; and turkey and gravy is $40 per person. Order online. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com
The Glen Ellen Star uses their wood-fired oven for a variety of menu items, including sweet potatoes, Brussels sprouts and corn kernels. (Erik Castro/for The Press Democrat)
Sonoma
The Girl & The Fig
Dine in for a four-course Thanksgiving dinner from noon to 8 p.m. at the downtown Sonoma restaurant. The menu includes Acme bread, roasted pumpkin soup, chicory and delicata squash soup, pear and frisée salad, herb-roasted turkey breast, red wine-braised brisket, wild flounder meunière, and butternut squash and wild rice gratin. Desserts include pumpkin profiteroles, cranberry-apple crisp and maple pecan tart. $72 per person. Reserve your table online or by phone. 110 West Spain St., Sonoma, 707-938-3634, thegirlandthefig.com
Baker & Cook
Preorder Thanksgiving sides and baked goods for pickup between 8 a.m. to 2 p.m. Nov. 26 or between 8 a.m. to noon Nov. 27. Sides (sold in servings of two) include creme fraiche mashed potatoes, herbed mushroom bread pudding, sausage and sage bread pudding, green bean casserole and orange cranberry sauce. Baked goods include dinner rolls, brown butter pumpkin pie, chocolate pecan pie, apple caramel streusel pie and maple buttermilk custard pie. Gluten-free, vegan pumpkin and apple pies are available. Sides are $20 each and baked goods range from $30-$46. Order online. 18812 Highway 12, Sonoma, 707-938-7329, bakerandcooksonoma.com
Wit & Wisdom
Dine in for a three-course, prix fixe Thanksgiving dinner, available from 2-7 p.m. at The Lodge at Sonoma restaurant. The menu includes celery root soup, crab and endive salad, roast turkey with chestnut stuffing, filet mignon, seared Chilean sea bass, whole roasted cauliflower and Maine lobster pot pie. Dessert is a choice of pumpkin pie, milk chocolate budino or spiced apple mousse cake. $125 per guest. Children 12 years and under may order a la carte. Reserve online. 1325 Broadway, Sonoma, 707-931-3405, witandwisdomsonoma.com
Pumpkin pie at Santé at Fairmont Sonoma Mission Inn & Spa in Sonoma. (Sonoma Mission Inn & Spa)
Santé at Fairmont
Dine in for a Thanksgiving buffet from 1-8 p.m. at the restaurant at Fairmont Sonoma Mission Inn & Spa. The holiday buffet includes a seafood station featuring Point Reyes oysters, mini crab cakes, jumbo shrimp cocktail and smoked salmon; a carving station featuring Mary’s organic turkey, Painted Hills prime rib and halibut with rock shrimp; and salads and sides such as haricot verts,roasted yams, sourdough mushroom stuffing and kohlrabi-potato gratin. A dessert station includes pumpkin custard pie, chocolate panna cotta, cinnamon rice pudding, s’mores milk chocolate cheesecake and sweet potato tres leche cake. $149 for adults, $39 for children and free for children under 5. Prepayment is required to secure a reservation; cancellations must be made by Nov. 21. Reserve on OpenTable. 100 Boyes Blvd., Sonoma, 707-939-2415, fairmont.com
Layla at MacArthur Place
Dine in for a Thanksgiving feast from 1-8 p.m. at the restaurant at MacArthur Place Hotel. The holiday menu includes Parker House rolls and Della Fattoria sourdough, parsnip soup, steak tartare, Dungeness crab cakes, oven-roasted turkey with all the fixings, braised beef short ribs, northern halibut and roasted honey nut squash. A dessert trio includes apple crisp with vanilla ice cream, pumpkin spice tiramisu with chocolate sauce and pumpkin pie with cream cheese whip. $115 per adult and $35 per child. Reserve on OpenTable. 29 E. MacArthur St., Sonoma, 707-938-2929, macarthurplace.com
Parker House rolls in a skillet, served with chicken drippings, at Layla restaurant in MacArthur Place Hotel in Sonoma on Wednesday, Sept. 4, 2019. (Alvin Jornada / The Press Democrat)A kuri squash pumpkin pie on the Thanksgiving menu at Enclos in Sonoma. (Nataly Villalobos)
Enclos
Preorder Thanksgiving baked goods for pickup between 11 a.m. to 2 p.m. Nov. 25 at the restaurant in Sonoma. The holiday menu includes acorn sourdough loaf, Otto File polenta brioche, Dutch apple pie, passion fruit cream pie and kuri squash pumpkin pie. A 2021 Stone Edge Farm Sauvignon Blanc is also available for purchase. Dishes start at $24. Proceeds will be donated to nonprofit FISH of Sonoma Valley. Order on Tock. 139 E. Napa St., Sonoma, 707-387-1724, enclos-sonoma.com
El Dorado Kitchen
Dine in for a Thanksgiving supper from noon to 5:30 p.m. at the El Dorado Hotel restaurant. The menu includes beet salad, tuna carpaccio, Dungeness crab cakes, butternut squash soup, mushroom risotto, brioche stuffing, free-range turkey, filet mignon, lamb Bolognese, seafood paella, and a vegan plate of tofu and veggies. Caviar, with all the accoutrements, is available as an add-on to the dinner. Reserve on OpenTable. 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com/el-dorado-kitchen
Småstad Coffee Roasters
Preorder Swedish-inspired Thanksgiving pastries for pickup from 10 a.m. to 5 p.m. Nov. 26. The menu includes pumpkin streusel muffins, chocolate chip cookies, kanelbullar (cinnamon buns) and kardemummabullar (cardamom buns). Order online. 981 Broadway, Sonoma, 707-939-1906, smastadcoffee.com
Petaluma
Pumpkin cheesecake from Stellina Pronto in Petaluma. (Stellina Pronto)
Stellina Pronto
Thanksgiving dinners, sides and desserts to go; preorder by 5 p.m. Nov. 23 for pickup between 10 a.m. and 4:45 p.m. Nov. 25-26. A traditional Thanksgiving dinner for four ($320) includes pumpkin soup, autumn salad, braised turkey leg osso buco, mashed Yukon Gold potatoes, maple-roasted Japanese sweet potatoes, caramelized Brussels sprouts and focaccia mushroom stuffing. A vegetarian dinner for four ($210) includes the same dishes but with mushroom risotto replacing the turkey and gravy. Sides and mains are available a la carte. Desserts include pumpkin pie,maple bourbon pecan pie, salted caramel apple crumb pie, spiced pumpkin tea cake, sweet potato brown butter cake and New York-style pumpkin cheesecake. Order online. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com
Della Fattoria
Preorder Thanksgiving specials for pickup between 8 a.m. to 1 p.m. Nov. 27. The menu includes gravy, dinner rolls, cranberry sauce, Della stuffing, pumpkin loaf, apple braid,pumpkin cream tart, cardamom orange babka loaf, lemon olive oil cake and pecan monkey Bundt cake. There are also cornucopias and floral centerpieces available. Order online. 141 Petaluma Blvd. N., Petaluma, 707-763-0161, dellafattoria.com
Cafe Bellini
Open from 8 a.m. to 8 p.m. with holiday specials on Thanksgiving Day. Specials include an oven-roasted turkey dinner ($28) with mashed potatoes, turkey gravy, baby carrots, house stuffing and cranberry sauce; and a prime rib dinner ($38) with jus, creamy horseradish, mashed potatoes and seasonal vegetables. Desserts include pumpkin pie, apple pie and apple pie a la mode. 100 S. McDowell Blvd., Petaluma, 707-774-6160, thecafebellini.com
West County
The Lodge at Dawn Ranch
Guerneville’s The Lodge at Dawn Ranch will host two Thanksgiving experiences this year: a three-course, prix fixe dinner from 2-7 p.m. in the dining room; and a family-style dinner served at 4 p.m. and 7 p.m. outdoors on the estate’s Sycamore Green. The prix fixe dinner includes brioche Parker House rolls, pumpkin soup and a choice of turkey, grilled fish, or autumn pasta for the main course. For dessert, choose between miso pecan pie or pumpkin pie. $155 per person. The family-style dinner includes turkey, mushroom Wellington, winter citrus salad, citrus-glazed carrots, mac and cheese, pumpkin pie and miso pecan pie. $90 per person ages 13 and over, and $40 for children 12 and under. Reserve by emailing dining@dawnranch.com. The Lodge is also offering a Thanksgiving Escape Package that includes an overnight stay for two and admission to the Thanksgiving feast on the Sycamore Green. 16467 Highway 116, Guerneville, 707-869-0656, dawnranch.com
Farmhouse Inn
Dine in for a four-course, prix fixe Thanksgiving dinner from 3-6:30 p.m. at the restaurant at Farmhouse Inn. The menu includes cod mousse and caviar, burrata and roasted squash salad, vegetable minestrone, turkey with all the fixings, pumpkin gnocchi and Ora King salmon. Desserts include pumpkin tiramisu, pumpkin Napoleon and poached pears in Barolo. $164.70 per person. Reserve on OpenTable. 7871 River Road, Forestville, 707-887-3300, farmhouseinn.com
Healdsburg
Little Saint
Thanksgiving a la carte dishes for pickup. Grab-and-go from Little Saint’s market from Nov. 14 through Nov. 26; or preorder by 9 p.m. Nov. 22 for pickup between 8 a.m. and 9 p.m. Nov. 26 at Little Saint. The plant-based Thanksgiving menu includes pumpkin and spinach quiche, Nova Terra vegan cheese boxes, pumpkin pie, wild pecan tart, spiced apple pie and oat milk-based vanilla bean ice cream. All items are refrigerated and will be cold at pickup. Order online. Closed Thanksgiving Day. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
Thanksgiving pies from Little Saint in Healdsburg. (Emma K Creative)A roasted turkey with Thanksgiving dinner at Dry Creek Kitchen in Healdsburg. (Sonoma County Tourism)
Dry Creek Kitchen
Dine in for a three-course, prix fixe Thanksgiving dinner from 2-7 p.m. at chef Charlie Palmer’s restaurant at Hotel Healdsburg. The holiday menu includes Hog Island oysters, pork belly biscuits, Gulf shrimp dumplings, beet-cured hamachi, sweet potato sformato, Manila clam chowder, sage-roasted Mary’s turkey breast, autumn squash lasagna, braised pork shank and grilled Ora King salmon. Dessert is a choice of pumpkin cheesecake, chocolate peanut butter bar or cookie butter mousse bomb. $110 per adult and $55 for children under 12. Reserve on OpenTable. 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com
Spoonbar
Dine in for a Thanksgiving buffet from 1-7 p.m. at the h2hotel restaurant. The buffet menu includes heirloom polenta, Yukon Gold potato purée, brioche stuffing, roasted root vegetables, king salmon with Brussels sprouts and roasted turkey with gravy. Desserts include pumpkin pie, pecan pie, assorted macarons and chocolate caramel tarts. $90 per person and $45 for kids 12 and under. Reserve on OpenTable. 219 Healdsburg Ave., Healdsburg, 707-433-7222, spoonbar.com
Hazel Hill at Montage Healdsburg
Dine in for a traditional Thanksgiving feast at the Hazel Hill restaurant at Montage Healdsburg. The holiday menu includes cioppino, butternut squash agnolotti, heritage turkey with yams and stuffing, prime rib, lobster thermidor, stuffed heirloom squash and green bean casserole. Desserts include pumpkin cheesecake with lemon streusel and almond dacquoise “apple pie” with caramel tuile. $210 per person. Reserve on OpenTable. 100 Montage Way, Healdsburg, 707-354-6900, montage.com/healdsburg/dining/hazel-hill
Folia Bar & Kitchen
Pre-order a Thanksgiving feast by Nov. 20 for pickup between 9 a.m. to 1 p.m. on Nov. 27 at the restaurant at Appellation Healdsburg. The holiday dinner for two ($150) includes Diestel Ranch turkey, Waldorf salad, green beans with chile crunch, Yukon gold potato puree, sausage stuffing, cornbread and cranberry citrus relish. Dessert includes Sebastopol apple pie and kabocha pumpkin pie ($65 each). Also find a la carte items such as Goguette breads, fingerling potato salad and sandwiches. Order online. 101 Dovetail Lane, Healdsburg, 707-723-2130, foliabarandkitchen.com
Costeaux French Bakery
Thanksgiving baked goods for pickup. Menu items include pumpkin pie, pumpkin cheesecake, French apple tart, pumpkin princess cake, pumpkin cranberry pound cake, pumpkin spice conchas, and spice cake with pumpkin mousse filling and pumpkin spice cream cheese frosting. There are also potato dinner rolls and pull-apart loaves for the holiday table. Order online. 417 Healdsburg Ave., Healdsburg, 707-433-1913, costeaux.com
Pumpkin cheesecake from Costeaux French Bakery. (Courtesy Costeaux)
Quail & Condor
Thanksgiving baked goods to go are now available for preorder, with pickup between 9 a.m. and noon Nov. 26. The holiday menu includes brioche rolls, pumpkin pie, apple tart and carrot cake. Items range from $20 to $60. Order online. 44 Mill St., Suite J, Healdsburg, 707-473-8254, quailandcondor.com
Downtown Bakery & Creamery
Preorder Thanksgiving baked goods by 3 p.m. Nov. 23 for pickup between 7:30 a.m. to 3:30 p.m. Nov. 25-26. The holiday menu includes pumpkin pie, pecan pie, apple pie, apple galette, lemon meringue pie, lemon curd tart, spiced apple cake and pull-apart dinner rolls. Order online. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
Cloverdale
Flour Girl
Thanksgiving baked goods and treats for pickup. The limited holiday menu includes take-and-bake buttermilk biscuits (plain, herbed, cornmeal or mixed), quiche (Lorraine, spinach and mushroom, or roasted butternut squash), Basque cheesecake and ice cream sandwiches (molasses pecan ice cream sandwiched between gingerbread spice macarons, or sweet potato toasted marshmallow ice cream between pecan-almond macarons). Order online. 227 N. Cloverdale Blvd., Cloverdale, myflourgirl.com
Sonoma Coast
Cajun-rubbed turkey combines 12 spices from Rocker’s Roadhouse in Valley Ford. (John Burgess / The Press Democrat, file)
Rocker’s Roadhouse
Dine in for a family-style Thanksgiving feast from 11 a.m. to 4 p.m. at the Valley Ford restaurant. The holiday menu includes fried delicata squash, parsnip and roasted apple soup, and turkey breast with cornbread and mushroom stuffing, whipped Yukon Gold potatoes, French green beans almondine, roasted sweet potatoes, pull-apart dinner rolls and orange cranberry sauce. Desserts include spiced pumpkin custard pie, s’mores pudding and apple crisp a la mode. $65 per person. Preorders available to go. Reserve a table or preorder online. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse
Rocker Oysterfeller’s at the Wharf
Dine in for a three-course, prix fixe Thanksgiving feast from 11 a.m. to 1:30 p.m. at the Bodega Bay restaurant. The menu includes harvest salad, lobster bisque, New Orleans barbecue shrimp, Dungeness crab, Creole fisherman’s stew, fish and chips, mushrooms and grits, pan-roasted New York steak and a turkey dinner plate with all the fixings. Dessert includes spiced pumpkin custard pie, black lager gingerbread cake, warm brioche bread pudding and chocolate panna cotta. $68 per person. Reserve online. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com/rockersatthewharf
Drakes Sonoma Coast
Dine in for a Thanksgiving dinner from 3-7 p.m. at The Lodge at Bodega Bay restaurant. The holiday menu includes roasted Diestel turkey, gravy, herbed stuffing, buttermilk mashed potatoes and creamed green beans. Dessert is a pumpkin cheesecake with whipped Chantilly and caramel sauce. The dinner is $34 and dessert is $10. Reserve on OpenTable. 103 Coast Highway One, Bodega Bay, 707-875-3525, drakessonomacoast.com
Nom Nom Cakes
Preorder Thanksgiving desserts, available for pickup until 5 p.m. on Nov. 26 and until noon on Nov. 27 in Bodega Bay. Fall specials include pumpkin bread, turkey cupcakes, pumpkin cheesecake, pumpkin pie, pecan pie, pumpkin cake and spiced apple cake. A Thanksgiving variety pack features pumpkin cake roll, apple crisp cupcakes and pecan tarts. Order online. 390 Calle Del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
Coast Kitchen at Timber Cove
Dine in for a three-course Thanksgiving dinner from 4-8:30 p.m. at the restaurant at Timber Cove Resort. The menu includes roasted beet salad, butternut squash and sage soup, roasted turkey breast, stuffed delicata squash, nori-wrapped black cod, brioche bread pudding and garlic mashed potatoes. Desserts include pumpkin cheesecake, fresh fruit tart and gelato or sorbet. $85 per adult and $35 for children under 12. Reserve on Resy. 21780 Highway 1, Jenner, 707-847-3231, timbercoveresort.com/food-and-wine
Roasted beet salad from Coast Kitchen at Timber Cove in Jenner. (Timber Cove Resort)
Twofish Baking at Stewart’s Point Store
Preorder Thanksgiving meals and baked goods for pickup between 10 a.m. and 4 p.m. Nov. 26 (closed Thanksgiving Day). The holiday menu includes oven-roasted turkey breast, sausage cornbread stuffing, green bean casserole, mashed Yukon Gold potatoes, mac and cheese, cranberry sauce and challah rolls. Dessert includes pumpkin pie, pecan pie and apple pie. Dinners are $115 for two people and $230 for four people. Rolls and pies are available as add-ons. To order, call or email info@twofishbaking.com. 32000 Highway 1, Stewarts Point, 707-785-2011, twofishbaking.com
Farm Oyster Mushroom Risotto with English peas, lemon oil and parmesan from the Sea Ranch Lodge restaurant Friday, Feb. 21, 2025, on the northern Sonoma coast. (John Burgess / The Press Democrat)
The Sea Ranch Lodge
Dine in for a Thanksgiving dinner from 5-9 p.m. at the Sea Ranch Lodge restaurant. The holiday menu includes chicory salad, parsnip soup, heritage chicken roulade, 48-hour beef short rib, local rockfish and wild mushroom risotto. Dessert includes cheesecake, pumpkin pie and apple crisp. $105 per person and $45 per child ages 12 and under. Reserve on OpenTable. 60 Sea Walk Drive, The Sea Ranch, 707-579-9777, thesearanchlodge.com
Multiple locations
Sarmentine
Preorder Thanksgiving treats by Nov. 20 for pickup starting at 7:30 a.m. Nov. 26-27 in Petaluma, Sebastopol or Santa Rosa. Desserts include pumpkin tart, Grand Marnier pecan tart, holiday spice cake, popcorn hazelnut cake and apple cranberry rustic galette. Order online. 52 Mission Circle, Suite 112, Santa Rosa; 840 Petaluma Blvd. N., Petaluma; 6760 McKinley St., Suite 150, Sebastopol, 707-623-9595, sarmentine.com
Markets and caterers
Preferred Sonoma Caterers
Thanksgiving dinners, as well as a la carte dishes and baked goods, are available for pickup. Order by noon Nov. 23 for pickup from 10 a.m. to 5 p.m. Nov. 26. The holiday menu includes herb-basted turkey, celery sage stuffing, mashed Yukon Gold potatoes, pecan-brown sugar yam casserole, tarragon-roasted vegetables and cranberry orange conserve. Desserts include pumpkin pie and apple streusel pie. Gluten-free, vegan and vegetarian options are available. Full dinner orders are $300 and serve eight; half orders are $210. Call to order. 416 East D St., Petaluma, 707-769-7208, sonomacaterers.com
Petaluma Market
Holiday dinners for pickup. Choose between a turkey or Caggiano ham entree. Each dinner includes gravy, stuffing, mashed potatoes, green beans, candied yams, dinner rolls, orange cranberry sauce and pumpkin pie. $200 per full dinner. Order online. 210 Western Ave., Petaluma, 707-762-5464, petalumamarket.com
Sally Tomatoes
Thanksgiving dinners and a la carte dishes for pickup between noon to 4 p.m. Nov. 26 or between 9 a.m. to noon Nov. 27 at Sally Tomatoes. The full dinner serves four people and includes Suzanne salad, portobello mushroom stuffing, Blue Lake green bean casserole, apple cider-glazed sweet potatoes, cranberry chutney and roasted turkey with Sherry-shallot gravy. Dessert is a pumpkin cheesecake. All dishes can be ordered a la carte, including extras such as housemade gravy and butternut squash soup. Order online. 1100 Valley House Drive, Rohnert Park, 707-665-9472, sallytomatoes.com
Sonoma County Catering Co.
Preorder the Thanksgiving feast by Nov. 24 for pickup on Nov. 26 with reheating instructions, or on Nov. 27, warm. The dinner includes roasted turkey or honey-glazed ham, Sonoma salad, stuffing, garlic mashed potatoes, turkey gravy, roasted vegetable medley, focaccia and cranberry sauce. $199 for the feast, which serves six to eight people. Order online or call to place an order. Once the order form is submitted, customers will receive a confirmation number, as well as the pickup time and location. Santa Rosa, 707-694-3772, sonomacountycatering.com
Epicurean Escape Catering
Catered Thanksgiving dinner for delivery or pickup at Epicurean’s Santa Rosa kitchen. The holiday menu includes kale salad, mashed potatoes, sourdough stuffing, sweet potato gratin, heirloom squash spaghetti, kumquat-cranberry compote, and Sebastopol cider and herb-brined spatchcock heirloom turkey. Dessert is a choice of pecan or pumpkin pie with Earl Grey whipped cream and candied pecans. Dinner is $79, plus tax and delivery fee. Individual turkey pot pies with Sherry goblet gravy are available as add-ons for $18 each. A vegan menu is available. Call or email chef@epicureanescape.com to order. 707-230-2802 (telephone), 707-570-7649 (cellphone), epicureanescape.com
Community Market
Preorder Thanksgiving main course by Nov. 16 for pickup; grab-and-go sides available starting Nov. 17. The holiday main courses include a choice of whole Diestel turkey ($60) or the vegan entree ($40) featuring a whole seasoned head of cauliflower served with rice pilaf-stuffed acorn squash. Sides include stuffing, mashed potatoes, candied yams, roasted root vegetables, green bean almondine and candied delicata squash. Orders can be placed in person at the Sebastopol Deli counter or by calling 707-407-4020. 1899 Mendocino Ave., Santa Rosa, 707-546-1806; 6762 Sebastopol Ave., Sebastopol, 707-407-4020, cmnaturalfoods.com
Oliver’s Market
Preorder Thanksgiving dinners and a la carte items for pickup at four Sonoma County locations. The holiday dinner includes Diestel Ranch turkey, stuffing, turkey gravy, mashed potatoes, vegetable medley, pull-apart rolls and cranberry sauce. Complete dinners are $179 and serve six to eight people. Pumpkin, apple, peach, cherry and triple berry pies are available as add-ons ($18-$20 each). A la carte dishes include turkey, baked ham, prime rib, vegan roast, candied yams, herbed green beans and roasted Brussels sprouts. Order online. Locations in Cotati, Windsor and Santa Rosa. oliversmarket.com
It’s all about pooches and Pinot at Lula Cellars in the Anderson Valley. (Lula Cellars)
This expansive coastal region can feel like a faraway world, since the narrow, winding Highway 128 running from Cloverdale to the region’s primary entry point of Boonville demands that you drive so slowly. But really, it’s at most a two-hour drive from even the furthest point in Sonoma County.
Once here, weekenders will find a wonderland of 90-plus wineries to discover, award winning farm-to-table fare in even the tiniest towns, and 90 miles of stunning Pacific coastline — all steeped in an easygoing vibe that truly feels like getting away from it all.
Taste
Husch Vineyards
Founded in 1967 by Tony and Gretchen Husch and now the oldest winery in the Anderson Valley, the centerpiece of the 60-acre property is a charming, historic tasting room that used to be a pony barn. Capped with bright, flowering vines, the weathered structure has hobbit house qualities, if hobbits made fine wine, including Chenin Blanc, Ancient Vines Zinfandel, and Gewürztraminer. Now owned by the Oswald family, the winery has been modernized and expanded, but the vibe remains rustic and romantic, so keep your phone at the ready to snap Instagrammable delights like the seasonal sheep who mow — and fertilize — the vineyards. Wine prices make this an affordable choice to stock the cellar, with many around $20 to $30 — and be sure to ask about the free tastings. 4400 Hwy. 128, Philo. 800-554-8724, huschvineyards.com
The Sinosky family unpacks the children and dog before a picnic and wine tasting at Husch Vineyards Thursday, Aug. 14, 2025, near Philo in the heart of the Anderson Valley. (John Burgess / The Press Democrat)Bee Hunter Wines owners Ali and Andy DuVigneaud have a dog friendly tasting room Thursday, Aug. 14, 2025, in Booneville in the heart of the Anderson Valley. The couple are breeding “Fox Collies,” who are often seen snuggling with guests sipping wine. (John Burgess / The Press Democrat)
Bee Hunter Wine
Boonville has its own “Boontling” language dating back to the 1890s, when the town was an isolated farming, ranching, and logging community. The vernacular nearly went extinct, but is slowly coming back, thanks to history lovers like winery owners Ali Nemchonok and Andy DuVigneaud. Their slogan, “Bee Hunters deekin bahler fratti,” translated from Boontling means “Bee Hunters lookin’ for the best wine.” The duo sources grapes from across Mendocino, creating standouts such as the opulent Anderson Valley Broken Leg Vineyard Syrah and a Docker Hill Vineyard Pinot Noir that’s lively with tart red-fruit flavors. The artsy-casual tasting room downtown is pup-friendly, and you can impress everyone when you announce that “dog” in Boontling is “haireem,” originating from “hairy mouth.”14077 Hwy. 128, Boonville. beehunterwine.com
MendoVino
When the occasion calls for a small-batch, rare local bottle, wine-bar owner Michael Gordon is the man to know. His tiny lounge is layered with interesting delights such as a Murder Ridge Potato Patch Syrah, a 2020 field blend of which only 40 cases were produced. Gordon also owns Mendocino Country Store next door, stocked with taxidermied, costumed animals, including gunslinging cowboy groundhogs. 10481 Lansing St., Mendocino. mendovino.org
Lula Cellars
Bring the pups and they’ll love romping through the vineyards and rolling hills of this hidden away, dog-friendly oasis. Find an empty Adirondack chair, take in the sumptuous views, and sip through an array of premium Pinot Noirs. 2800 Guntly Road, Philo. 707-895-3737, lulacellars.com
It’s all about pooches and Pinot at Philo’s Lula Cellars in the Anderson Valley. (Lula Cellars)Peggy and Gary Deidrichs stopped for a cheese plate and a glass of wine at the bustling Pennyroyal Farm Thursday, Aug. 14, 2025, in Booneville. (John Burgess / The Press Democrat)
Pennyroyal Farm
It’s touristy, yes, but delightfully so, offering manicured grounds, a stylish but not stuffy tasting room, baby goats to visit, and superb farmstead cheeses. Start a tasting with the sparkling Estate Blanc de Noir. 14930 Hwy. 128, Boonville. pennyroyalfarm.com
Dine
Offspring at the Farrer
Perry Hoffman, a chef with an impressive pedigree, has opened a new café across the street from his original, high-end restaurant at The Boonville Hotel. Dig into fun, fancy bites like pickled eggs with salty bottarga, wood-fired pizza smothered in local lobster mushrooms and creamy Spanish goat cheese, and handcrafted pastas like spaghetti tossed with Gulf shrimp, Calabrian chile, and local Piment d’Ville sweet-spicy red Basque chile. 14111 Hwy. 128, Boonville. 707-972-2655, offspringpizza.com
Wood-fired pizza from Offspring at the Farrer in Booneville. (Offspring at the Farrer)Grilled abalone, field mustard and seaweeds from our cove from chef Matt Kammerer at the Harbor House Inn in Elk along the Mendocino coast. (John Burgess / The Press Democrat)
Harbor House Inn
Chef Matthew Kammerer has created a two-Michelin-Star destination in the tiny (pop. 208) seaside town, building magic out of foraged seaweed-grilled abalone salad, Dungeness crab leg wrapped in kombu and baked inside a loaf of charcoal ash and sand, and celery root pasta dabbed with uni. 5600 S. Hwy. 1, Elk. 707-877-3203, theharborhouseinn.com
Mosswood Market
Mesmerizing empanadas are the draw here, which you can take to-go to sustain you on an adventure-filled day, or stay a while and order Reubens, panini, or housemade soup at this community gathering spot. 14111 Hwy. 128, Boonville. 707-895-3635
Jumbo’s Win Win
Opened in 2024 by celebrated San Francisco mixologist Scott Baird and his wife Molley Green, who moved to the area five years ago, this roadside burger stand named for their youngest child serves top-notch burgers, veggie melts, hand cut fries, and seasonal hand pies. 8621 Hwy. 128, Philo. jumboswinwin.com
A smashburger and fries with an Anderson Valley Boont Amber beer from Philo’s hot new restaurant, Jumbo’s Win Win Thursday, Aug. 14, 2025. (John Burgess / The Press Democrat)The Presidential Car on the Skunk Train in Fort Bragg. (Skunk Train)
Explore
Ride the rails in luxury in the Skunk Train’s new Presidential Car. Outfitted with green velvet club chairs, retro pendant lights, and gleaming leather, it oozes Great Gatsby glam. Listen to piped-in jazz, nibble small bites, and sip craft cocktails as you travel from Fort Bragg to Glen Blair Junction, a peaceful forest retreat with backyard games. $186 per person includes two cocktails. 100 W. Laurel St., Ft. Bragg. 707-964-6371, skunktrain.com
Bowling Ball Beach in Mendocino County, an oddity of mysterious rock formations visible at low tide. (Thomas E. Cochrane)
Bowling Ball Beach: Hike this Mars-like setting at Schooner Gulch State Beach. The scattered rows of boulders are carved by tide and time. Highway 1 & Schooner Gulch Road, Point Arena. 707-937-5804, parks.ca.gov
Insider Tip
Dick’s Place, a 91-year-old Mendocino dive bar located near the coastal bluffs of the Mendocino Headlands State Park, is up for sale for $3.495 million. (Colton Thompson Photography)
Get thrown out of Dick’s Place
Good-natured locals block the front door of their sacred, dimly lit saloon while they determine if newbies are worthy of entry. (Just hurry in, the downtown Mendo dive bar is up for sale and the retiring owners hope to sell to someone who keeps it the same as it’s been for nearly a century.) 45070 Main St., Mendocino. 707-937-6010
Iranian-born Sima Mohamadian created an extensive Persian menu Mondays and Tuesdays at her restaurant Viva Mēxicana Oct. 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)
An ornate silver samovar and delicate teacups sit on the counter at Viva Mēxicana, owner Sima Mohamadian’s cozy Sebastopol restaurant — a gleaming emblem of the Persian warmth she brings to the space.
It’s a delightful plot twist for a taqueria counter: polished silver amid tortilla chips and salsa, hinting there’s more here than meets the tortilla. It also tells a deeper story — the kindness and care Mohamadian pours into every dish, from vegan burritos to Fesenjān, the rich walnut-and-pomegranate stew served over saffron basmati rice.
Most days, the Iranian-born restaurateur is firmly in taqueria mode, turning out carne asada tacos, chile rellenos and quesadillas alongside a wide range of gluten-free and plant-based options. The menu rarely strays from the tried-and-true blueprint of hearty Mexican classics — simple, satisfying and beloved.
But on Monday and Tuesday evenings, the dining room shifts. Mohamadian transforms Viva Mēxicana into a pop-up Persian café, drawing deeply from her roots — and from her mother’s recipe box. The fragrance of saffron, cardamom, cinnamon and turmeric drifts through the room as traditional dishes take center stage, offering guests a taste of the cuisine that shaped her life long before she began rolling burritos in Sonoma County.
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)
The journey
With dark curls and a warm smile, Mohamadian is a steady presence at Viva Mexicana. On a cool October morning, she is already handing out breakfast burritos when I arrive.
“I have something special for us,” she says, filling two mugs with hot water from the samovar. We head to the chilly patio, where she’s draped a blanket over a small table. In Iran, she explains, hot coals would warm us from below; here, a space heater hums. We tuck the blanket over our laps, and warmth rises immediately.
Sipping herbal tea and nibbling quince jam, she shares her journey from Iran to America during the revolution, her mother’s belief in food as medicine, the healthfulness of Persian cuisine and the support she gives and receives from the Sebastopol community.
It’s a wide-ranging conversation, but with toasty toes and steaming tea, it feels like chatting with an old friend.
Food is light
Iranian-born Sima Mohamadian created an extensive Persian menu Mondays and Tuesdays at her restaurant Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
“Persian people are very hospitable. Gathering and cooking together is innate,” Mohamadian says. “And we don’t cook for a few people — we cook for the whole community.”
That belief in food as a source of energy, love and light has increasingly drawn her back toward Persian cooking. At first, it was simply sharing the dishes she craved and made at home — a spoonful of quince jam from her garden, nourishing ash sabzi or tahdig gheimeh, a split yellow-pea and lamb stew over crispy rice. The response led to occasional Persian theme nights.
Buoyed by their popularity — and a series of well-attended cooking classes — Mohamadian now offers a dedicated Persian menu on Monday and Tuesday nights. Alongside her two longtime Mexican cooks, she has added a new chef who is learning her family recipes.
These recipes, she explains, aren’t merely ingredient lists; they are medicine. Iranian cooking rests on the balance of garmi (warm) and sardi (cool) foods, a philosophy similar to Ayurveda. Fesenjān, the walnut-and-pomegranate stew on her menu, blends warm, grounded lamb and walnuts with the bright, cooling tang of pomegranate molasses and dried limes — a dish meant to nourish and restore.
“Whether it’s Mexican or Persian, you have to make food with love,” she says. “People taste it. Cooking with intention is the only way I know how to heal.”
The food
One of the first things to understand is that the menu — while extensive — has its own rhythm. If you’re new to Persian cuisine, you could navigate it on your own, but you’d miss the intentional balance of warm and cool dishes that makes the meal truly shine. A little guidance goes a long way.
Noon o Panir ba Sabzi with fresh feta, fresh herbs, radishes, onions and walnuts with a Heavenly Quince Agua Fresca from the Persian menu, Mondays and Tuesdays at Viva Mēxicana Oct. 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)
Dishes to pair: Noon o Panir ba Sabzi ($11) is a bowl of fresh herbs, radishes, feta and walnuts with bread. The herbs are meant to be eaten with entrées to aid digestion. Salad Shirazi ($8), made with cucumber, tomato, onion, fresh mint, and lemon juice, is considered a condiment, as is Mast-o Khiar ($8), a creamy yogurt dish with cucumber, dill, mint, raisins and walnuts. While each stands on its own, they add depth to heartier stews and meats.
Appetizers: Zeytoon Parvardeh ($9) are large green olives marinated in sweet pomegranate molasses, garlic and walnuts — a power punch of flavor. Kashke Bademjan ($10), a roasted eggplant dip with caramelized onion, garlic, herbs and creamy kashk (whey), is addictive. Do not leave unattended; it will magically disappear into your dining partner’s stomach.
Zeytoon Parvardeh, marinated olives with pomegranate molasses, garlic and walnuts from the Persian menu, Mondays and Tuesdays at Viva Mēxicana. Photographed Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)Kasha Bademjan, a roasted eggplant dip with caramelized onion garlic, herbs and creamy kasha with flatbread from the Persian menu, Mondays and Tuesdays at Viva Mēxicana. Photographed Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
Koresh karafs sampler ($13): Considered the national dish of Iran, this braised celery stew with parsley, mint and tender beef is a perfect place to start.
Fesenjān taster ($15): Walnut-and-pomegranate stewed chicken over saffron basmati rice — both sweet and tart, a warming winter favorite.
Khoresh e Beh sampler ($15): A comforting mix of sweet and savory, with quince, lamb and plum simmered in saffron and warm spices.
Quince Stew Sampler with lamb, plum, saffron and warm spices from the Persian menu, Mondays and Tuesdays at Viva Mēxicana. Photographed Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)Mini Khoresht-e Gheuymeh Bowl with beef, split peas, saffron, tomato with fragrant basmati rice from the Persian menu, Mondays and Tuesdays at Viva Mēxicana. Photographed Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
Mini Khoresht-e Gheymeh Bowl ($15): Tender beef and split peas in a saffron-tomato sauce, topped with golden shoestring potatoes and served over fragrant basmati rice.
Desserts: Persian ice cream ($9) with rosewater and saffron offers a floral twist on the usual sundae. Also try the organic quince tea with jujubes and Persian halva ($12).
Persian Ice Cream with saffron, rosewater and pistachio ice cream from the Persian menu, Mondays and Tuesdays at Viva Mēxicana. Photographed Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
Drinks: Persian-inspired cocktails and alcohol-free options abound. The Sharbat Albaloo ($12), a sour-cherry margarita, and saffron lemonade ($9) are both worth ordering.
Dishes are available à la carte or as part of a three-course fixed-price menu. The tasting menu ($70) features four appetizer “tastes,” an entrée and dessert, accompanied by tea.
