An estate with storybook Mediterranean style situated near the iconic Silverado Trail in St. Helena is currently listed for sale. The 40-acre property — which includes a four-bedroom, four-bathroom main home, two guesthouses, a tennis court, two pools and a Cabernet vineyard — is currently listed for $18,500,000.
Built in 2003 and recently renovated, the 8,500-square-foot main home has a striking traditional style with a courtyard, loggias and mature plants climbing the stucco walls, all crowned with a steeply pitched, tile-clad hipped roof.
Interiors are elegant with Venetian plaster walls, walnut hardwood and French limestone floors, but are topped and trimmed with earthy and oversized raw wood beams. Fireplaces, arched doorways and floor-to-ceiling, black steel-frame windows add additional charm. The indoor-outdoor connection is present throughout the home, but the vibe doubles down in the solarium dining room.
Great room. (Paul Rollins)Solarium dining room. (Paul Rollins)Pool and Lake Hennessey. (Paul Rollins)
The main home’s pool is perched above Lake Hennessey, almost appearing to merge with it from certain angles. A 60-foot lap pool sits by the guest homes. There is a bocce ball court and multiple alfresco dining spots sheltered by impossibly lush vine-wrapped trellises.
A home with striking modern style is currently listed for sale in Santa Rosa. The three-bedroom, two-bathroom dwelling on 1.21 acres is currently seeking $1,295,000.
The 1,600-square-foot home is by Connect Homes — a Los Angeles-based design firm offering modern, prefabricated homes as a material, cost and time-saving option.
Built in 2020 with a steel-frame construction and fire-resistant materials, it has wide-plank wood floors, an open-concept plan with a central kitchen and repeating floor-to-ceiling windows. The chic, clean-lined design offers a seamless indoor-outdoor connection. It is solar powered.
Great room. (Julian Rundle)Yard. (Julian Rundle)
The vast property includes a carport, a shed and a deck that allows for gathering outside. The yard is open yet private thanks to its generous size.
The 21st annual release of the Russian River Brewing Co Pliny the Younger triple IPA Friday morning March 21, 2025 in downtown Santa Rosa. (John Burgess / The Press Democrat)
Story by Tina Caputo, with John Beck, Sarah Doyle, Jennifer Graue, and Heather Irwin
It’s early spring in Sonoma County, and for beer lovers that can only mean one thing: It’s Pliny the Younger season. Between March 20 and April 2, Russian River Brewing Company expects to see 26,000 beer fanatics from around the world lining up outside its Santa Rosa and Windsor pubs for a 10-ounce pour of its world-famous triple IPA.
The brew’s annual release has become so significant to the region that the Sonoma County Economic Development Board creates a yearly estimate of the event’s economic impact. In 2024, Pliny tourists spent more than $5 million within the county.
A freshly bottled Pliny the Younger at Russian River Brewing Company in Windsor, Monday, March 19, 2025. (Beth Schlanker / The Press Democrat)
However, despite the continued success of Pliny the Younger, the once-booming craft beer industry has faced major challenges in recent years — starting with the pandemic.
During Covid lockdowns, packaged beer sales in retail stores across the country initially surged as people found themselves stuck at home with little to do. According to Chicago-based analyst NIQ, off-premise dollar sales were essentially flat for craft beer in 2019. Then, in 2020, sales spiked 14%.
“For a while, people were drinking a lot, and they were using beer aisles like video stores,” says Sayre Piotrkowski, the executive director of the Bay Area Brewers Guild and a former brand manager at HenHouse Brewing Company in Santa Rosa. “[They thought,] ‘This, at least, is some form of entertainment. It’s something I can do.'”
But, he says, as the pandemic dragged on, people fell out of the habit of socializing and meeting up at breweries.
Natalie Cilurzo, co-owner and president at Russian River Brewing Co., says navigating the pandemic was the easy part — if you could manage the restrictions and get some government funding. Getting back to business as usual in the aftermath was another story.
Russian River Brewing Co. co-owner Natalie Cilurzo pulls a bottle of the 20th anniversary 2024 Pliny the Younger triple IPA from the line so she can photograph it for a social media announcement of the release in Windsor, Tuesday, March 19, 2024. (John Burgess / The Press Democrat)
“It was never going to be what it was before Covid,” she says. “And then the money [for brewery financing] dried up and we saw costs skyrocketing — the cost of people, cost of insurance, the cost of ingredients.”
Piotrkowski points to additional headwinds, such as recent tariffs on imported brewing equipment and supplies, pressures on immigrant labor, a lack of disposable income among younger consumers, and market uncertainties.
“Business needs predictability,” he says, “especially a small business with narrow margins. That kind of volatility, the smaller you are, it affects you more.”
Some local brewers have called it quits in the last few years, including Seismic Brewing and Woodfour Brewing in Sebastopol. Others, such as Bear Republic in Rohnert Park and Third Street AleWorks in Santa Rosa, are still brewing, but they’ve shuttered their taprooms.
Despite the tough times, Cilurzo says she is optimistic. She views the difficulties of the last five years as right-sizing, and as a natural maturation of the sector.
“It happens in every industry and it’s OK,” she says. “You have to have some hard times in order to make your business and yourselves stronger. Now you’ve got to figure out a new way to move forward. I think it’s a really important time, and I think it’s really positive.”
Adam Bosch, co-founder of Parliament Brewing, agrees. He opened the Rohnert Park brewery with his father and brother in 2019, just before the pandemic hit.
Brothers Justin, left, and Adam Bosch are expanding their Parliament Brewing Company production facility area in Rohnert Park on Wednesday, Feb. 11, 2026. (Christopher Chung / The Press Democrat)
“Everything in life is cyclical,” he says. “Look for the people that are making good beer, look for the people that are growing, look for the people that are giving good hospitality. Those people are going to be here in the long run.”
As of early 2026, there are 20 beer producers operating in the region, down from 22 at the height of craft beer’s heyday in 2015. This doesn’t include beer bars or outposts for out-of-county producers such as Berkeley’s Fieldwork Brewing Co., which opened a taproom in downtown Santa Rosa in November 2025.
Meanwhile, established breweries are growing and evolving.
In the summer of 2024, Old Caz Beer opened a new, much-larger taproom at SOMO Village in Rohnert Park. In contrast to the original warehouse location, hidden behind some auto shops, the SOMO spot was built for visitor friendliness. Along with a large front patio, the modern taproom features rotating food trucks and an in-house food menu.
Patrons enjoy an afternoon on the patio at Old Caz Beer in Rohnert Park. (Eileen Roche)Guests enjoy their drinks under a large painting at Cooperage Brewing Company in Santa Rosa on Tuesday, Feb. 3, 2026. (Christopher Chung / The Press Democrat)
Cooperage Brewing Company also added a second location, in downtown Santa Rosa, in late 2024. The new, larger taproom — decked out in vibrant murals and equipped with pinball machines and pool tables — also hosts a variety of food trucks.
Parliament is now in the midst of a major construction project designed to add more cold storage, a larger cellar area, and expanded tank space. Eventually, the brewery plans to include more indoor and outdoor seating, additional bathrooms, and space for activities like cornhole.
“We’d really like to make it a social hub for Sonoma County,” Bosch says. “People don’t just buy your beer. It’s the culture, the service, the ambiance, the atmosphere.”
In this new era of Sonoma County craft brewing, Piotrkowski says producers are taking a more intentional approach to hospitality, rather than treating their taprooms as an afterthought.
“You’ve seen even more emphasis on making sure the tasting room experience is sound and responding to the demands of the people who come in,” he says. That includes welcoming both kids and dogs. “Everybody’s pivoting to catering to families.”
Increasingly, Sonoma County brewers are leaning into the role of community gathering place.
Sonoma Springs Brewing Co. taproom in Sonoma. (Sonoma County Tourism)
Sonoma Springs Brewing Co. in Sonoma organizes regular bingo nights to raise money for local nonprofits, while Old Possum Brewing Co. in Santa Rosa offers weekend pop-ups featuring birria and menudo. Cooperage hosts beer and yoga sessions, and annual events like the CoopMania Taco Festival and Lucha Libre wrestling.
“They’re doing things that bring people together,” says Herlinda Heras, co-host of the “Brew Ha Ha” podcast on Wine Country Radio and an international beer judge. That includes everything from hosting team trivia nights to throwing beer release parties and live music events.
Brewers also foster community by stepping up in times of crisis, she adds, whether people are impacted by wildfires, floods, or injustice. “They’re the first ones to do a fundraiser,” says Heras, “or to do a special beer for it or a collaboration. Beer people show up.”
Creating a “we’re-all-in-this-together” vibe can also be as simple as cultivating a friendly atmosphere for all comers.
“If you go to Russian River Brewing any day of the week or the year, you’ll see some regulars sitting at the bar or at a table,” she says. “Those regulars are absolutely happy to talk to somebody who’s visiting, whether they’re here for business or beer.”
Craig McDermott, left, and Pete Schrankel, both of New Hampshire, toast their first glass of Pliny the Younger at the bar at Russian River Brewing Company, in Santa Rosa on Friday, Feb. 2, 2018. (Christopher Chung / The Press Democrat)Server Cerra Modar carries a tray of Russian River Brewing Co. 20th anniversary Pliny the Younger triple IPA for guest on the first day of the limited release at the brewpub in Santa Rosa, Friday, March 22, 2024. (John Burgess / The Press Democrat)
Cilurzo credits the brewery’s laser focus on customer service with attracting and retaining those regulars. Though wholesale distribution accounts for the majority of sales, she says, the retail side of the business is the top priority.
“I firmly believe that our attention to detail and our hypervigilance on hospitality is what keeps people coming back,” she says. “Because it could be a one-time deal. Like, ‘OK, I stood in line for six hours in the rain, I had my three beers, I bought my three bottles, I had some good food, check that off the list.’ We don’t want that.”
For Old Caz, maintaining a welcoming space means taking time to get to know each customer and making sure the brewery feels like a place of belonging.
“Everybody who walks in here, I know all these people on a first-name basis,” says general manager Rob Saccuzzo. “I know whose kid is graduating this year from Rancho Cotate High School down the street, I know who just started a new job. These are relationships that not just I, but my whole bartending staff, have cultivated.”
At Old Caz Beer in Rohnert Park. (Old Caz Beer)
And when you make people feel at home, he adds, they want to come in and celebrate the best points in their lives, as well as commiserating about their low points. “I think that our biggest success has been the way we’ve been accepted by the community.”
Sonoma County brewers also keep people coming back with rotating lineups of top-notch beer.
Russian River Brewing is dedicated to the core beer lineup that put them on the map, Cilurzo says, but they also like to keep things interesting. Each of the brewery’s locations offers around 22 beers on draft, including limited releases. Earlier this year, Russian River introduced Russian River 100, its first hoppy West Coast Pilsner.
At Parliament, the Bosch family takes a “something for everyone” approach, maintaining a diverse lineup of brews from IPAs to fruit-infused sours. For those who aren’t beer fans or want gluten-free options, the brewery also makes hard seltzers.
“You have to always keep innovating, and you always have to listen to your clientele as well as the changes in the market,” says Bosch. “There were a lot of people that didn’t want to make hazy IPAs out here on the West Coast, but I can tell you our number one selling beer is Kaleidoscope and it’s a hazy IPA.”
Parliament Brewing Company Pils, left, Kaleidoscope, and Brown Chicken Brown Cow beers in Rohnert Park on Wednesday, Feb. 11, 2026. (Christopher Chung / The Press Democrat)
Piotrkowski says the ever-increasing quality of Sonoma County craft beer is fueled by community support. Old Caz made perfectly good brews when the producer first started out, he says, but now it’s winning national and international awards.
“Because their community supported them, they got better funded so they could buy better ingredients and they could refine their processes,” Piotrkowski says. “So now this thing you supported because it was your friends and your community is offering you some of the best West Coast IPA in the world and award-winning Mexican lager.”
“Because Sonoma County beer lovers have been savvy enough to support local,” he says, “they’ve got a really healthy, really high-quality set of local breweries delivering for them.”
They’re hardly alone. Food trucks and pop-ups that built loyal followings at brewery patios — fueled by Instagram and repeat customers — are increasingly using that momentum to make the leap. The pandemic accelerated the trend: Sonoma County rules required breweries to serve sit-down meals to pour beer, and without kitchens, many turned to trucks. Almost overnight, tasting rooms became casual, family-friendly gathering spots with tacos, picnic tables, kids, and dogs.
For fledgling food businesses, that built-in audience has become a workaround to the soaring cost of opening a restaurant, which can easily top $1 million in Sonoma County.
The Shokakko food truck made such a splash at early pop-ups at OP Comics & Games, breweries had to get in on the action. In late 2025, it landed a tiny Santa Rosa catering site serving its towering fried chicken sandwiches and pork katsu fries for pickup or patio hangs. Wooden Petal Pretzels followed a similar brewery-to-brick path, as did Austin’s BBQ (now A&M BBQ), which started in the kitchen of Old Possum Brewing.
A selection of food from pop-up vendors at Old Caz Beer in Rohnert Park. Clockwise from top left, Mamadios’ Italian roast pork sandwich; burgers and fries from The Spot food truck; Hawaiian plate lunch from The Poke Truck; Philly cheesesteak from Mamadios; tacos from Galvan’s; fried chicken sandwich, fried soft shell crab sandwich, Spam musubi and waffle fries from Shokakko. (Eileen Roche)
Now, attention is turning to the next wave. Fans are watching — and hoping — that pizza phenoms Gabacool Provisions, Mamadios, with its authentic Philly cheesesteaks, and Bayou on the Bay will make the jump from the brewery circuit into permanent digs.
For breweries with in-house kitchens, these are our picks for dishes that are even better when washed down with a cold one.
Barrel Brothers Kitchen: A mind-blowing 39 taps let you mix and match brews with your food mood, like Dad Pants Pilsner with your double-patty smashburger or Hazy with your tater tot nachos.
Russian River Brewing Co.: If you can push through the Pliny devotees and score a seat, order like a regular: pepperoni and cheese New Yorker pizza, Pliny pizza bites with white cheddar and jalapeno, and garlic bread — because carbs. In Windsor, there’s more room to hang and eat pulled pork sliders, fish tacos, or an ice cream sundae with porter-infused dark chocolate sauce.
Cloverdale Twinkies from Wolf House Brewing Friday, March 28, 2025 in Cloverdale. (John Burgess / The Press Democrat)The FaceMelter Chicken Sando with housemade hot sauce, pepper jack and pickled jalapeños from Wolf House Brewing Friday, March 28, 2025 in Cloverdale. (John Burgess / The Press Democrat)
Wolf House Brewing: The Cloverdale Twinkie dares you to eat it. This bacon-wrapped, beer-battered, and deep-fried jalapeno stuffed with cream cheese and avocado is Wolf House’s signature app. The rest of the menu is equally audacious, with gut-busting burgers and the mouth-sizzling FaceMelter fried chicken sandwich.
Lagunitas Brewing Company Taproom: Lagunitas’ back-patio Beer Sanctuary flies just under the radar, drawing mostly locals sipping new releases with dogs and kids in tow. Go for brewhouse nachos with IPA beer cheese, smoked wings, or the messy-delicious burger that holds its own against their hoppy West Coast IPAs.
Stumptown Brewery: A lazy afternoon of burgers, cheese fries, and barbecue along the Russian River is about as good as summer in Sonoma County gets.
Fogbelt Brewery and Fogbelt Station: Don’t overthink it, you’re here for elote nachos, quesabirria tacos, smothered cheese fries, and pork belly bao sliders. And the beer. In Healdsburg, swap the tacos for a slice of deep-dish Detroit-style pizza. And don’t miss the monthly food and beer pairing at the Santa Rosa location featuring four beer tasters with a selection of bites. Recent pairings included lasagna, bacon, and an international array of sliders.
Fieldwork Brewing Company’s line of NA beers are flying off the shelves. (Mo Alcaraz)
The best beer alternatives for dry spells
Nonalcoholic beer has come a long way since Prohibition, when breweries like Anheuser-Busch, Miller, and Pabst were forced to produce “near beer,” an insipid malt beverage with most of its alcohol removed.
In contrast, many modern nonalcoholic beers are clean and crisp, with a kaleidoscope of hop aromas and flavors that work hard to convince your senses you’re drinking the real thing.
Brewers do this a number of ways, using vacuum distillation, reverse osmosis, or a spinning cone to remove alcohol, while boosting mouthfeel (which typically comes from alcohol) with additives like protein and dextrin, and reintroducing aroma through cold dry-hopping.
While this may sound complicated, many nonalcoholic beers are simply
crushable.
Hop water, a sparkling, zero-calorie beverage that capitalizes on hops’ bright citrus notes, is another NA alternative.
Here are some of our favorites:
Fieldwork Brewing: The Berkeley-based brewery opened its first Sonoma County location last year in Santa Rosa’s Montgomery Village. CEO Barry Braden’s mantra is to “offer something for everyone,” including NA beers, which have been flying off the shelves. Choose from Encore NA Hazy IPA, Headliner NA West Coast IPA, Day Money NA Grapefruit Blonde, and Light NA American Pils.
Barrel Brothers Brewing in Windsor producers a non-alcoholic version of its popular Dad Pants Pilsner. (Barrel Brothers Brewing Co.)
Barrel Brothers Brewing Co.: This Windsor brewery compares its NA Dad Pants Pilsner to “a trusty pair of go-to trousers.”
HenHouse Brewing/Fort Point Beer Company: Fort Point Beer Company recently introduced two NA beers, produced and poured at its sister brand, HenHouse Brewing. Citrusy and floral, NA Villager is a San Francisco-style IPA, while the NA KSA Kölsch is light and complex with a bright, flavorful finish.
Lagunitas: The IPNA is a nonalcoholic version of this Petaluma brewery’s popular IPA, with slightly herbal, bright citrus notes and less than 0.5% alcohol by volume.
Cooperage Brewing Co.: Terpé hop water is a highly carbonated, nonalcoholic tonic infused with hop oils. Says Cooperage’s owner, Tyler Smith: “It’s crisp, refreshing, and instantly invites another sip.”
Old Caz Beer: Creek Water is a nonalcoholic sparkler with bright citrus notes from hop extract. Not into hops? Try Old Caz’s ultra-smooth nitro cold brew coffee with notes of hazelnut and vanilla.
Russian River Brewing Co.: The simply named Hop Water is ultra-light and refreshing. “A lot of hop waters have sweetener, which I don’t like,” says Natalie Cilurzo, co-owner of Russian River Brewing Co. “Ours is just water and hops.”
Old Caz Beer in Rohnert Park produces a variety of seltzers to appeal to non-beer drinkers. (Eileen Roche)
Brewers freshen up with hard seltzers
We get it: Not everyone loves beer. But that doesn’t mean you have to miss out on the fun at local breweries. Alongside their traditional offerings, many Sonoma County brewers craft their own hard seltzers.
While sales of mass-produced brands have been declining for the last few years, artisan seltzers haven’t lost their sparkle.
Justin Bosch, head brewer at Parliament Brewing in Rohnert Park, says he started making them two years ago in response to customer demand. At first, he wasn’t quite sure what he was doing.
“The challenge was to learn and master an entire new beverage from scratch,” he says. “We did a lot of trials, and, as always with a completely new thing, we dumped a lot.”
To create the seltzers, Bosch starts with a neutral alcohol base, which is filtered and carbonated. Then, he adds natural flavors like Cara Cara orange and cantaloupe.
Although seltzer isn’t his drink of choice, Bosch says he enjoys making them. “It’s a fun change-up from the process of creating beer, and it keeps us sharp.”
Like Parliament, Old Caz Beer added a lineup of seltzers as a way to welcome people who don’t drink beer.
“Our slogan is ‘Everyone’s Invited,’” says general manager Rob Saccuzzo. “It’s just about reinforcing the fact that we care about what people want.”
Their top-selling seltzer is the bright red Surly Temple.
“We like to give people options,” Saccuzzo says, “and have fun doing it.”
Three to Try
Parliament Brewing
Cara Cara Passionfruit / 4.6% ABV
Parliament likes its seltzers on the dry and crisp side, and this one delivers. Its subtle flavors of real orange and passionfruit might just win over die-hard beer fans to the seltzer camp.
Crooked Goat Brewing
Office Party Cranberry Pomegranate / 5% Abv
Fresh and fruity with a touch of tartness, this one is tasty-but-sneaky. Packing lots of pomegranate and cranberry flavor, the seltzer’s alcohol profile is so under-the-radar you might mistake this for an NA version.
Old Caz Beer
Cosmo Imperial Hard Seltzer / 8% ABV
The brewery unapologetically crafts its seltzers on the sweeter side—and with beer-like alcohol levels. The Cosmo gets its name from the famous cocktail, and its pink color and orange flavor fit the profile.
The “Clash of the Cuisines” competition at Old Caz Beer in Rohnert Park. (Sonoma County Tourism)
Upcoming events brewing in the beer scene
Breweries are pros at crafting signature events that are always worth pulling up for.
Pliny the Younger Release
Russian River Brewing Co. — March 20-April 2
The pavement party (aka standing in line!) is part of the experience and a Sonoma County rite of passage.
3rd Annual Cheesesteak Day
Parliament Brewing Co. — March 21, noon to 8 p.m.
Anyone who has ever asked where to find an authentic Philly cheesesteak in Sonoma County should be here, otherwise they’re not even trying.
CoopMania
Cooperage Brewing Co. (Airway location) — May 2, noon to 10 p.m.
A daylong taco fest with a side of Lucha Libre wrestling is the best way to get the Cinco de Mayo party started.
Live at Lagunitas
Lagunitas Petaluma Taproom — Summer
The Lagunitas lawn is the place to be for this concert series that brings in big names, like indie pop band Japanese Breakfast that played a free show to a capacity crowd last year.
The amphitheater at Lagunitas Brewing Company in Petaluma. (Alvin Jornada / The Press Democrat)
Clash of the Cuisines
Old Caz — June 20
Last year’s inaugural event was a blowout, pitting top food vendors in a culinary competition with a catch: Make whatever you want, as long as it’s never been on your menu before. The crowd, quite literally, ate it up.
Stumptown Beer Revival BBQ Cook-Off
Stumptown Brewery — August
Arguably the longest-running brewery event in the county brings together more than two dozen breweries and a barbecue competition. What could be better?
Cooperage Brewing Company art director and head of design Nicky London with the numerous beer cans featuring his artwork in Santa Rosa on Tuesday, Feb. 3, 2026. (Christopher Chung / The Press Democrat)
The locals making a splash in the beer scene
A beer-can artist taps visual flair
Walking past the beer aisle in the grocery store is tough for Nicky London.
“I always twist the cans so the labels show,” he says. “I do it for all the brands that I’ve worked with.”
One of the most sought-after beer-can artists in Sonoma County, London says he’s simply solving a problem for breweries in a crowded market by helping them stand out.
As art director and head of design at Cooperage, he’s created more than 100 labels for the Santa Rosa brewery. He also plies his trade as a freelance artist, painting cans for Fogbelt, Moonlight, and Marin County-based Pond Farm breweries.
Some of the beer cans featuring the artwork of Cooperage Brewing Company art director and head of design Nicky London in Santa Rosa on Tuesday, Feb. 3, 2026. (Christopher Chung / The Press Democrat)
In an age of eye-popping wraparound labels hyping a constant rotation of varieties, London taps into his own unique visual flair — sometimes trippy and cartoonish, other times macabre with dark, painterly brush strokes — often playing with pop cultural references.
For a “Clear and Loathing” beer, a play on a Hunter S. Thompson classic, he hid Easter eggs like flying stingrays and a creepy hitchhiker deep in the label.
Having worked in both the restaurant and wine industries, he loves the communal vibe of the beer business. “If you’re not buying my beer on the shelf and you’re buying somebody else’s, it’s still a win for beer. I don’t take those types of things personally. I’m like, hell yeah, people are still out there looking for fun stuff — and that gives you the drive to create the next fun thing.”
Favorite Beers:
Cooperage Brewing’s Crispy Crusher American pale ale
Moonlight brewing’s Death & Taxes black lager
Pat Reece loads a pallet with Bear Republic Grace Bros. Bavarian type beer in Cloverdale on Thursday, Sept. 15, 2022. (Christopher Chung / The Press Democrat)
Sonoma County’s classic comebacks
Fogbelt Brewing co-owner Paul Hawley remembers Red Tail Ale fondly. “That was the beer my dad used to drink, so that was the beer I’d grab from the fridge at home,” he says. The amber ale and flagship beer for Mendocino Brewing Company, which opened California’s first brewpub in 1983, developed a cult-like following.
The pub closed in 2018, but when a new owner bought the former Ukiah facility, he inherited its recipes and approached Fogbelt about a Red Tail revival. Hawley’s team consulted original brewers, then tweaked the recipe, adding a dry hop “to pop up the aromatics” before launching in March 2025.
It’s the latest blast from the past in local beer comebacks. In 2024, childhood buddies resurrected three Third Street Aleworks beers after the Santa Rosa brewpub shut down the previous year. Before that, Rich Norgrove of Bear Republic joined the Grace family, once synonymous with Sonoma County beer, to brew a limited release Grace Bros. Bavarian Lager. Russian River Brewing has long paid tribute to Grace Bros. with its Happy Hops IPA and Velvet Glow lager.
In an industry obsessed with the next new thing, it’s nice to look back, Hawley says. “People seem to be going back to stuff they know and like, rather than demanding something new all the time.”
Red Tail’s reception has been enthusiastic — Fogbelt is doubling production this year to 600 barrels. “Every week we get calls and emails from people grateful that it’s back,” says Hawley. As for his dad, who frequented the old Hopland brewpub and once trained red-tailed hawks, “He’s excited to have it in his fridge again.”
Favorite beers:
Fogbelt’s Godwood Triple IPA
Moonlight’s Reality Czech Pilsner
Co-founder and brewmaster Hendrik Cuver at Cuver Brewing in Windsor Sunday, Feb. 8, 2026. (Beth Schlanker / The Press Democrat)
The brewer banking on Belgians
Born in Belgium and raised in the United States, brewer Hendrik Cuver has something to prove at Cuver Brewing in Windsor. “It’s really a cultural passion project,” he says. “We wanted to show people what beer would taste like if you had a Belgian beer in Belgium.”
It’s a bold move in a market over-saturated with hazies and other hop-driven IPAs. But people are taking notice. “I’ve had a lot of people tell us, ‘You’re the brewers’ favorite brewery.’ Since our Belgians are kind of unique, they like to come here,” Cuver says.
The name “Cuver” is an amalgam of his family’s last name, Verspecht, and his wife Amber’s maiden name, Cushing. “Put them together and it just happens to be a French verb that means ‘to ferment,'” he says.
His father, Jan Verspecht, is the owner, while his father-in-law, Reed Cushing, is the other brewer. Amber does the marketing.
A fourth-generation brewer, Cuver took up homebrewing at the age of 15. That’s when he began experimenting with adding Meyer lemon peel and California bay laurel leaves to the brew — what eventually became his signature Pepperwood saison ale, the brewery’s best seller.
Five years into the business, the ultimate compliment is when vacationing Belgians drop by for a beer. “When they tell me that it tastes like home, then I’m happy — that’s all I’m trying to do.”
Favorite beers:
By Her BootStraps White IPA, a Cuver collaboration with the Pink Boots Society (March 2026 release)
Old Caz Beer’s Bukovany Pivo Czech pilsner
Certified Cicerone Allo Gilinsky at Cuver Brewing in Windsor Sunday, Feb. 8, 2026. (Beth Schlanker / The Press Democrat)
A Sonoma County cicerone
While most are familiar with the term sommelier, an expert in wine, fewer are aware of the beer world equivalent — the cicerone. “Cicerone is Italian for guide,” explains Sebastopol resident Allo Gilinsky, one of a number of Sonoma County cicerones.
Gilinsky’s passion for a well-pulled pint began with beer drinking and bar hopping in college, then blossomed while tasting his way through flights at Lagunitas and working as a tour guide at Russian River Brewing Company’s Windsor facility during its early days. While working on the East Coast, he pursued a cicerone certification, a self-directed course of study that culminates with a written test and a tasting exam that requires aspiring cicerones to identify things like beer styles and off flavors. “Most of your certified cicerone studies are tasting bad beer,” says Gilinsky.
While many who complete the certification are brewers and taproom managers, the program is open to anyone who wants to wear their beer geek status as a badge of honor. “You become part of a community of people who are passionate about beer and beer education. It’s a ‘welcome to the club’ type of moment,” he says.
Since returning to Sonoma County from Boston last year, Gilinsky has focused on building his business, Craft Beer Concierge, providing beer education for beer lovers and businesses alike.
“I like to make beer approachable and intriguing to people. It brings people together over a beverage.”
Top 5 picks from a local beer expert
Wee Nibble Saison, Moonlight Brewing: “This one really scratches the itch for any lover of Belgian yeast and saisons. Pairs beautifully with food and sunshine.
Happy Hops, Russian River Brewing: “This hoppy offering doesn’t get quite the love it should. A beer that expertly bridges the palate for fans of both classic bitter and newer tropical IPAs, it’s got a boatload of hops in it and remains well balanced.”
Dark Sarcasm, Barrel Brothers Brewing: “For a robust beer, it doesn’t get much better for me than this porter that hits all the right notes of coffee and chocolate flavor. A great beer to drink, and an even better beer to cook with.”
Wok This Way, Cooperage Brewing: “A light yet flavorful lager that’s made with jasmine rice. One you want on their patio on a hot day and should not be missed.”
Dobbel, Cuver Brewing: “A beer that’s so true to style, I could cry. Belgian Dubbels are complex, warming, and meant to be drunk over conversation, and Cuver’s really hits the mark.”
Trey Hart announces the questions for the Redwood Empire Food Bank’s Trivia Night at Barrel Brothers Brewing Kitchen & Cocktails in Windsor on Thursday, Dec. 14, 2023. (Abraham Fuentes / for The Press Democrat)
The brewpubs hopping with fun and games
Welcome to the always hopping modern brewpub, where sometimes the beer itself is an afterthought. One night it’s cornhole, the next night trivia, or a concert, or maybe a trip back in time through a pinball arcade.
“Breweries are there for people to have beer, but they’re also there for people to spend time with each other and inspire conversation and make jokes and stuff,” says Trey Hart, a recent “Jeopardy” champion who hosts Redwood Empire Food Bank’s popular Tap Out Hunger trivia night fundraisers at breweries from Parliament to HenHouse. (Check out refb.org for their upcoming lineup of Tap Out Hunger brewery trivia nights).
Just to give you an idea of what’s out there, here’s a less-than-exhaustive list of daily entertainment from the local brewery scene:
Monday
Cooperage Brewing Co. (downtown): Trivia from 7-9 p.m.
Tuesday
Iron Ox Brewing hosts surprisingly competitive cornhole tournaments at 6:30 p.m.
Cooperage Brewing (Airway) Trivia night from 6-8 p.m.
Sonoma Springs Brewing Company often hosts bingo nights on Wednesdays and Thursdays, benefiting local organizations. $10 for a set of cards.
Moonlight Brewing Trivia 6-8 p.m.
Crooked Goat Brewing Trivia 6:30-8 p.m.
Parliament Brewing Trivia 6 p.m. Also look for monthly themed-trivia nights, typically the third Tuesday at 6 p.m. Recent themes have included Disney, Harry Potter, and “The Office.”
Fans of beer and trivia fill the seats at Parliament Brewing Company in Rohnert Park on Feb. 15, 2022. (John Burgess / The Press Democrat)
Thursday
Shady Oak Brewing Trivia 7 p.m., plus they always have pinball and old-school video arcade games.
Lagunitas Taproom and Brewery Music Bingo from 5:30-7 p.m. (also hosts trivia on Wednesdays, 5:30-7 p.m.).
Fogbelt Station Trivia 6-8 p.m.
Saturday
Iron Ox Brewing Comedy night from 8-10 p.m. the last Saturday of the month.
Sunday
Cooperage Brewing (Airway location): End the week with the most unusual brew combo of them all: Beer and Yoga with Alicia Franci Uresti at 10:30 a.m. Here’s the pitch: “Start your day with a rejuvenating hatha-style slow-flow session followed by a refreshing pint of beer with fellow yogis.” What could possibly go wrong?
Erica Bergere, owner of Sabi Greens, runs her microgreen “farm” from her garage in suburban Santa Rosa Thursday, Jan. 22, 2026. (John Burgess / The Press Democrat)
Erica Bergere is a farmer, albeit on a very small scale. In 2023, the Santa Rosa mom of two launched a microgreens farm in her garage and began selling them at the farmers market near her home. Her core six greens include arugula, broccoli, red cabbage — even cantaloupe.
“It’s the essence of cantaloupe when you first put it in your mouth, then it finishes like a cucumber, so it has a very refreshing flavor to it,” says Bergere.
It wasn’t long before Oliver’s Market took interest in her nutrient-packed, pint-sized plants and now she harvests and delivers about 100 jars to the county’s four stores, with plans to expand as much as her garage will allow.
Erica Bergere, owner of Sabi Greens, runs her microgreen “farm” from her garage in suburban Santa Rosa Thursday, Jan. 22, 2026. (John Burgess / The Press Democrat)
Bergere takes the term “green” seriously, having recently become certified organic. Her proudest achievement is being plastic free.
“My baby is the jar. I don’t know if I would have kept going if it were in clamshells,” she says of the $3 jar deposit program she modeled after Straus Family Creamery’s bottle return. So far, it’s kept more than 8,000 glass jars out of landfills. “People might not like it at first, but we have to change — even if it’s little tiny things like microgreens.”
Server Stevye Wilhite with a tray of Pliny the Younger triple IPA Friday morning March 21, 2025 at the Russian River Brewing Co. in downtown Santa Rosa. (John Burgess / The Press Democrat)
Pliny the Younger, Russian River Brewing Company’s super-hoppy triple India pale ale, will be released Friday, March 20. It will be available until April 2 and is expected to bring thousands of self-proclaimed beer geeks to Russian River Brewing Company’s Santa Rosa and Windsor brewpubs.
To get you primed for Pliny time, we’ve answered some of the most common questions about the coveted brew. Click through the above gallery for photos from previous Pliny releases, plus some quick facts.
A freshly bottled Pliny the Younger at Russian River Brewing Company in Windsor, Monday, March 19, 2025. (Beth Schlanker / The Press Democrat)
What’s the big deal?
Russian River brewmaster Vinnie Cilurzo first brewed “Younger” in 2005. At the time, it was the only beer of its kind: the first triple IPA. It is only available for a limited time at the brewery’s Santa Rosa and Windsor brewpubs. Until 2022, it was released in February. Since then, it has been released in March. (Since 2022, it has also been released to a selection of bars and restaurants before its official in-person release.) At the brewpubs, Pliny is only available on draft and is served in 10-ounce glasses. Patrons can also buy and take home bottles of the coveted beer — three bottles per guest are sold on a first-come, first-served basis, only available at the brewpubs.
OK, when can I get my hands on some Pliny?
Russian River Brewing Co.’s brewpubs in Santa Rosa and Windsor will be pouring Pliny from 11 a.m. to 10 p.m. daily, March 20 through April 2. The beer will be available each day until the brewpub runs out of that day’s allocation. Pliny pilgrims can expect long waits to get into the brewpubs; lines start to form around 5 a.m. Once inside, guests are allotted two and a half hours at the pub, three “Youngers” (10-ounce pours) and three bottles of Pliny to take home.
A group of friends traveled from Germany for the first day release of Pliny the Younger triple IPA at the Russian River Brewery in Windsor. (John Burgess/The Press Democrat)
If Pliny is so popular, why not just make more of it?
According to Russian River Brewing, Pliny the Younger is a very time consuming and expensive beer to brew. It requires an exceptionally large amount of raw materials — malt and hops in particular — and takes up significant tank space at the brewery. In other words, it’s just not worth the money and effort to make more Pliny — especially when the limited supply seems to be working out just fine.
Is there any way to skip the line?
In 2018, for the first time in Younger history, a lucky few got to cut the line. Following the wildfires in October 2017, Russian River Brewing launched Sonoma Pride, which raised funds for fire relief efforts in part through $25 donations for a chance to win Pliny line-cutting privileges. Since then, however, there are no cuts allowed. For the best shot at a short wait, the time to come is midweek during the evening (Windsor is your best bet). But, believe it or not, a lot of people actually want to experience the line — come rain or shine — because “that’s where the event is.” But standing in lines has rules…
How do I master the line (and not get kicked out)?
No matter how pumped you are about Pliny, waiting in line for hours can be boring, and bored people do silly things. Therefore, there are rules: no smoking, no drinking, no bottle sharing (in line or inside the brewpub), no camping in front of businesses (leave your pop-up tents and easy-ups at home) and come with your entire party — don’t cut in front of people who have been waiting for hours because “your friends saved your spot;” that’s not cool.
The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA is filtered and ready for bottles and kegs in Windsor, Monday, March 18, 2024. (John Burgess / The Press Democrat)
What happens once I get inside?
Russian River Brewing Company keeps track of allotted time and pours with a four-tabbed wristband — not, disappointingly, with chalk marks like meter maids. Tabs are removed as Youngers are poured; the fourth tap is for purchasing Pliny bottles. Draft pours are not transferable, but bottle allocations can be transferred to other people in your party. Inside, Plinys can be paired with pub fare. Naturally, “Pliny” bites are the most popular pick, but “Drew” bites are also worth a try. The Windsor brewpub has more food options.
What does Pliny taste like?
Pliny the Younger is a rendition of other Russian River Brewing Company favorite Pliny the Elder, except with more hops, malt and higher alcohol (the beer finishes around 10.25% AVB). The hops used in the recipe include Amarillo, Citra, Mosaic, Nectaron, Simcoe, Warrior and Tangier. According to those in the know (and Russian River Brewing Company’s website), it is loaded with hop flavors and is surprisingly smooth and dry for the amount of alcohol and malt.
Who is this Pliny character anyway? And how do I pronounce Pliny?
Gaius Plinius Caecilius Secundus, a.k.a Pliny the Younger, was a lawyer, author and magistrate of ancient Rome. Pliny’s uncle, Pliny the Elder (also a Russian River beer), helped raise and educate him, and later adopted him. Pliny Jr. and Pliny Sr. witnessed the eruption of Vesuvius in 79 AD, which took Pliny the Elder’s life. While most people pronounce the popular beer “ply-knee,” the “correct” Latin pronunciation is actually “plih-nee” – rhyming with “mini.”
Portrait of Pliny the Younger, on the marble retained after the Giovio palace in the city of Como, vintage engraved illustration. Magasin Pittoresque 1847. (Shutterstock)
What’s the Windsor brewery like?
The Windsor brewpub can accommodate up to 200 Pliny enthusiasts (the Santa Rosa pub’s capacity is 135). The food menu offers more options than the Santa Rosa location, including burgers, double-fried Kennebec fries, fish and chips, salmon, schnitzel and salads. If you need some fresh air, you can step out on a year-round patio and 1-acre pet-friendly beer garden. In addition to Pliny the Younger, visitors can sample other popular Russian River Brewing beers.
I’m from out of town; where is a good place to stay? And how do I get around after I’ve had my share of Plinys?
Want to explore Sonoma County post Pliny? Uber and Lyft are available in Santa Rosa and Windsor. The SMART train is another good option.
Tap handles for Pliny the Younger and Pliny the Elder in the tasting room at the Russian River Brewing Company production facility in Santa Rosa. (Christopher Chung / The Press Democrat)
What if I am pining for Pliny, but am not willing to wait in line for hours?
No worries. Pliny the Younger’s close relation, Pliny the Elder, is available year-round — bottled or on tap. You can also check out local restaurants and bars that may have some Younger left on tap.
Where to get Pliny the Younger
Russian River Brewing Co. Santa Rosa: 725 Fourth St.; 707-545-2337. Windsor: 700 Mitchell Lane; 707-545-2337.
Hours: Both brewpubs will be open 11 a.m. to 10 p.m. from March 20 through April 2. Pliny will be available each day until the brewpub runs out of that day’s allocation. Customers can expect long wait times, with lines starting to form around 5 a.m. or earlier.
The view from the patio area at The Junction, located at the former site of The Villa, in Santa Rosa on Tuesday, March 10, 2026. (Christopher Chung/The Press Democrat)
After closing in 2022, the historic Villa restaurant — long a backdrop for prom dates, anniversaries and birthday dinners — sat empty for three years, slowly deteriorating as real estate developers eyed the site.
The sprawling building, with its vaulted ceilings and sweeping views of Annadel State Park, seemed destined for demolition. Then a trio of Mill Valley restaurateurs saw promise in the 64-year-old complex, even in its advanced state of disrepair.
After a year of planning and another of painstaking reconstruction, The Junction is slated to open in May as a family-friendly gathering place for craft beer, upscale pizza and cocktails, along with the same sweeping views that made the hilltop a favorite for generations of Sonoma County diners.
“Everyone who comes by has a story to tell us. People remember this place,” said Liz Fiedler, who, with her husband, Dez, and business partner Jimmy Simpson, is preparing for the restaurant’s opening.
The main room of The Junction, located at the former site of The Villa, is under construction in Santa Rosa on Tuesday, March 10, 2026. (Christopher Chung / The Press Democrat)
Looking to the future
The Fiedlers, who lost their home in Santa Rosa during the 2017 North Bay wildfires, opened the original Junction in Mill Valley in 2020, taking over a similarly distressed property at the edge of the Golden Gate National Recreation Area.
“It was a partial junkyard,” Liz Fiedler said of the 5,000-square-foot site, which had been filled with old cars and debris from a former auto repair shop. After clearing the property and building an expansive outdoor patio, The Junction (which was once an actual train depot) quickly became a pandemic-era oasis at the intersection of nearby hiking and biking trails. A 3,000-square-foot indoor taproom has since made it a favorite Mill Valley meet-up spot.
That — and the pizza.
Pizza at The Junction in Mill Valley. Santa Rosa’s former The Villa restaurant will reopen as The Junction with a similar menu. (Jessica Paul)
In Mill Valley, the Fiedlers partnered with Jimmy Simpson of San Francisco’s PizzaHacker to create a menu of crisp, blistered pies with names like The Ohio (pepperoni, pepperoncini, mozzarella and provolone) and Yo Vinnie! (housemade sausage, pickled peppers, marinated onions, mozzarella and Grana Padano). The Santa Rosa location will feature a similar lineup, along with several new salads, wings and fried chicken.
Though the site is currently a busy construction zone, the restaurant is still recognizable. Pine siding now covers the exterior walls, and the former floor-to-ceiling windows have been replaced with glass walls that expand the view and allow outdoor access. A new 4,000-square-foot beer garden will include a play area, live music stage and plenty of room for dogs, kids and groups.
A cavernous dining room that seats 150 connects to an open bar area and game room with shuffleboard, pool tables and vintage Skee-Ball — no screens, said Fiedler, just old-fashioned games. A robust beer program with 30 taps and a bottle shop will accompany the food menu, and unlike the Mill Valley location, Santa Rosa will also have a full bar.
Lost and found
The Villa property came onto the Fiedlers’ radar almost by accident.
The couple had been looking for a second location when they happened to drive past the distinct retro-geometric Villa sign one day. Curious, they walked up the hill to take a closer look. The unusual setting and panoramic views were an easy sell. They contacted the owners, who were hoping to sell to another restaurateur, and ultimately bought the 3.5-acre property, edging out real estate developers.
“We love Mill Valley and we love Santa Rosa,” Fiedler said. “We want this to be a really family-friendly place where everyone can come and hang out.”
And the sign will stay.
The Fiedler family on the property of their new restaurant, The Junction, in Santa Rosa. (Jennifer Paschal)
A taste of history
Long before it became The Junction, the hilltop restaurant had already lived several lives.
Originally opened in 1962 as The Hilltopper, the restaurant was a mid-century destination for continental dining, a catchall term at the time for European-inspired cuisine. Dishes like lobster thermidor, abalone steaks and sole meunière were served for under $4.
Gaspare Bernardo took over the restaurant in 1976 and ran it as an Italian restaurant for nearly 50 years before retiring in 2022. The Villa became his life’s work.
Decades before farm-to-table menus and Wine Country cuisine took hold, white-tablecloth Italian dining was something of an anomaly in rural Sonoma County. Throughout its run, The Villa stuck to Italian-American staples like spaghetti and meatballs, linguine with clams, lasagna, ravioli and veal scaloppine. Tableside Caesar salad was a signature.
Tableside Caesar salad was a highlight at The Villa restaurant, which closed in 2022. (The Villa)Salad and pizza at The Junction in Mill Valley. The forthcoming Junction replacing the former Villa restaurant in Santa Rosa will have a similar menu, along with several new salads, wings and fried chicken. (Jessica Paul)
Whether Caesar salad will return to the new menu remains to be seen (it probably will, because who doesn’t love a Caesar). But the new owners do plan to preserve parts of the Villa’s character, including the distinctive front doors with half-moon cut-outs, the vaulted ceilings and the old sign at the bottom of the hill that welcomed generations of Santa Rosa diners.
“This space is so amazing,” Fiedler said. “You just want to sit and have a drink in the sun.”
Now the landmark property is preparing for another chapter —and a new generation of Santa Rosans climbing the oak-lined hill for dinner, drinks and the view.
Baklava served for the Persian New Year, known as Nowruz. (Christopher Chung / The Press Democrat, file)
For 14 years, Iranian-born chef Shari Sarabi has welcomed the community to his Healdsburg restaurant, Baci, to celebrate Nowruz, the Persian New Year. The elaborate, multicourse dinners honor an ancient rite of spring, symbolizing the triumph of good over evil and joy over sorrow. It is one of the most sacred holidays on the Persian calendar.
This year, the celebrations carry added weight as war and political unrest once again grip Sarabi’s homeland.
“With the political climate we are under, this is important. The Iranian people are all suffering, and what they want is to live and be safe,” said Sarabi’s wife and business partner, Lisbeth Holmefjord.
Lisbeth Holmefjord runs the front of the house while co-owner/husband/chef Shari Sarabi runs the large kitchen at Baci Cafe and Wine Bar in Healdsburg. (John Burgess / The Press Democrat, 2025)
Sarabi’s family, like many in the Iranian diaspora, fled after run-ins with the government. He was just 14 when they left the country.
Nowruz itself, however, is a celebration of renewal, not politics.
Observed for more than 3,000 years by millions in Iran, Afghanistan and Central Asia, the holiday centers on new beginnings. In the days before the spring equinox, families decorate their homes with flowers, grow trays of edible sprouts for the New Year’s table and prepare sweets, fruits and nuts to share with guests.
The holiday reaches its peak at the precise moment of the equinox, when day and night are equal.
Haft sin table for the Persian New Year, or Nowruz, assembled by Shari Sarabi, chef/owner of Baci in Healdsburg. (Christopher Chung / The Press Democrat, 2020)
A traditional haft sin table, arranged with seven symbolic items beginning with the Persian letter “s,” represents health, prosperity and abundance. Common items include apples (seeb), garlic (seer), vinegar (serkeh), sumac (somagh), hyacinth (sonbol), sprouts (sabzeh) and coins (sekeh).
This year, Baci will host five nights of Nowruz dinners, March 19-23, featuring dishes such as mirza ghasemi (eggplant mousse), torshi (assorted pickled vegetables), kebabs, aromatic khoresht stews and polo with tahdig, the signature crispy golden rice of Persian cuisine. Desserts include baklava with almonds, fried pastries and Persian ice cream flavored with rosewater, pistachios and saffron.
Persian ice cream made with saffron, rosewater and pistachios from the Persian menu at Viva Mēxicana in Sebastopol. (John Burgess / The Press Democrat, 2025)
The prix-fixe dinner is $195, including tax and gratuity; children under 12 eat free. Seating runs from 5:50-9 p.m., and reservations are required for the prepaid dinner at 707-433-8111. Baci is located at 336 Healdsburg Ave., Healdsburg. bacicafeandwinebar.com
In Santa Rosa, Pascaline French Bistro and Patisserie (1021 Hahman Drive) will host a Nowruz pop-up dinner at 6 p.m. Friday, March 20. The menu includes ash reshteh (noodle and lentil soup), kuku sabzi (Persian herbed frittata with barberries), yatimcheh (eggplant stew), ghormeh sabzi (braised beef), fish with tamarind and saffron and an assortment of baklava, chickpea cookies and saffron rice pudding. The dinner is $95 per person, plus tax. Reservations are available at pascalinebistro.com/bistro-events.
Sole & Scallop Purse with saffron from chef Lynn Chia, from a pop-up dinner at Pascaline Bakery in Santa Rosa featuring foods from her native Singapore. (John Burgess / The Press Democrat, 2024)Iranian-born Sima Mohamadian displays a Lubia Polo, a crispy saffron rice dish with ground beef and green beans. The dish appears on the Persian menu at her restaurant Viva Mēxicana. (John Burgess / The Press Democrat, 2025)
On Saturday, March 28, Sebastopol restaurateur Sima Mohamadian will offer a Persian cooking class focused on Nowruz dishes. The Iranian-born chef also serves Persian dinnersfrom 4-8 p.m. daily at her Mexican restaurant in Sebastopol. The class costs $172. Tickets are available at bit.ly/46UoLWF.
The Royal We tasting room brings together labels by winemaker Thomas Rivers Brown including Caterwaul, Matthew Wallace, Aston Estate, Switchback Ridge, RIV, and Maybach Family Vineyards Thursday, March 5, 2026 in St. Helena. (John Burgess/The Press Democrat)
At Royal We Wines in downtown St. Helena, wines spanning six brands are all crafted by the same duo: winemaker Thomas Rivers Brown and viticulturist Matt Hardin. Together, they bring a meticulous, nuanced touch to wines from Caterwaul, Matthew Wallace, Aston Estate, Switchback Ridge, RIV and Maybach Family Vineyards.
The story
Thomas Rivers Brown likes to keep a low profile, yet he’s considered one of Napa Valley’s top winemakers. His wines have earned more than 60 perfect 100-point scores from critics — not bad for a South Carolina native with no formal enology training.
Brown entered the wine world in 1997, taking an entry-level cellar job at Turley Wine Cellars in St. Helena, where he worked with winemaker Ehren Jordan. After several years, he moved into consulting, making wines for cult Cabernet Sauvignon brands like Schrader Cellars and Pulido-Walker. The prolific winemaker now works with 50 clients in addition to helming his own brands.
Matt Hardin represents the farming side of Royal We. As a sixth-generation Napa Valley farmer, he grew up among the vines. After working under his mentor, viticulturist Jim Barbour, for more than a decade, Hardin founded his own vineyard management company in 2021. He is married to fourth-generation vintner Alicia Regusci, co-founder with Hardin of the Matthew Wallace brand and founder of RIV Wines.
After years of collaboration, Brown and Hardin founded Caterwaul Wines in 2014. In the fall of 2025, the friends opened Royal We in St. Helena. Along with their own brands, including Brown’s Sonoma Coast Pinot Noir project Aston Estate and Hardin’s Matthew Wallace, the tasting room features rotating selections from their clients.
The Royal We tasting room brings together labels by winemaker Thomas Rivers Brown including Caterwaul, Matthew Wallace, Aston Estate, Switchback Ridge, RIV, and Maybach Family Vineyards Thursday, March 5, 2026, in St. Helena. (John Burgess/The Press Democrat)The Royal We tasting room with four different tasting areas Thursday, March 5, 2026, in St. Helena. (John Burgess/The Press Democrat)
The vibe
Yao Family Wines closed its downtown St. Helena tasting room in 2020, and the space sat empty for four years before Royal We moved in. They revamped the tasting room to tone down the Vegas-style décor and added rich tones of royal blue and orange. There is plenty of seating at the circular bar, flanked by two smaller rooms for seated tastings. The atmosphere is sleek and understated. Stylish, but not stuffy.
Royal We does not serve food but encourages tasters to take a bottle next door to Gott’s Roadside for the world’s most elevated burger pairing. The restaurant’s buzzers work in the tasting room, and corkage at Gott’s is just $5.
Royal We does not serve food but encourages tasters to take a bottle next door to Gott’s Roadside for the world’s most elevated burger pairing. (Gott’s Roadside)The Royal We tasting room brings together labels by winemaker Thomas Rivers Brown including Caterwaul, Matthew Wallace, Aston Estate, Switchback Ridge, RIV, and Maybach Family Vineyards Thursday, March 5, 2026, in St. Helena. (John Burgess/The Press Democrat)
On the palate
You may wonder how a winemaker who works with so many brands — and mainly with Napa Valley Cabernet Sauvignon — keeps them from tasting the same. The distinctions lie in the vineyards. Brown and Hardin avoid overlapping sites between their brands, and each vineyard has its own variations in clones, soils and row orientations. Made with minimal intervention, the resulting wines lean toward power without going overboard.
Bottles of Caterwaul by winemaker Thomas Rivers Brown on display at the Royal We tasting Thursday, March 5, 2026 in St. Helena. (John Burgess/The Press Democrat)
The 2024 Matthew Wallace Hardin Ranch Napa Valley Sauvignon Blanc ($40) has a flowery, peachy aroma, with vibrant citrus flavors and subtle grassy notes. At the higher end of the price spectrum, the 2023 Caterwaul Regusci Vineyard Stags Leap District Cabernet Sauvignon ($125) is a gorgeous wine with a deep, opaque color and aromas of tobacco spice. It has enough acidity for aging, but it’s already delicious.
Tastings range from quick bar samplings ($25) to more leisurely seated options ($50-$75). If there’s a particular brand or focus you’d like to explore, they’ll gladly create a customized tasting.
Beyond the bottle
Love Italian markets? Check out the newly expanded — and quite spectacular — Mercato del Gusto at V. Sattui Winery. It has everything you could want for a Wine Country picnic, from prepared salads to panini to charcuterie boxes. Oh, and did I mention the house-cured salumi and 200 cheeses from around the world? The market also sells harder-to-find Italian deli meats like mortadella, guanciale and bresaola.
The cheese and charcuterie sampler board available inside the newly renovated Mercato del Gusto at V. Sattui Winery in St. Helena Wednesday, Sept. 24, 2025. (Beth Schlanker / The Press Democrat)Bottles of vinegar from Napa Valley Olive Oil Co. in St. Helena. (Napa Valley Olive Oil Company)
For a simple Italian market, Napa Valley Olive Oil Manufacturing Co. is just five minutes away. Hidden on a quiet St. Helena back road, it has been run by the same family since 1931. The space is small, cramped and wonderfully authentic. Along with jugs of housemade extra-virgin olive oil, the market is packed with imported pastas, sauces, cured meats, condiments and candies. Matt Hardin says the place smells like his childhood, but he is wrong about that. It smells like my childhood.
Royal We Wines is open from 10 a.m. to 4 p.m. daily. 929 Main St., St. Helena, 707-339-2492, royalwewines.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.
Bryce Humber, 9, stands at the starting line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa, on Sunday, March 13, 2022. (Beth Schlanker/The Press Democrat)
As rain clouds part to reveal lush, verdant pastures, Sonoma County is beginning to resemble the Emerald Isle — just in time for St. Patrick’s Day festivities.
From parades and parties to communal dinners and holiday treats, local businesses and organizations are offering a range of ways to celebrate Ireland’s patron saint.
Unless otherwise noted, events take place on St. Patrick’s Day, Tuesday, March 17.
Santa Rosa
Iron & Vine
The Bennett Valley Golf Course restaurant will offer a St. Patrick’s Day special from March 13-16, featuring an $18 corned beef Reuben and $5 cans of Guinness. The golf course will also host a Shamrocks & Swings golf tournament starting at 1 p.m., March 13. There will be prizes for best dressed, luckiest putt, longest drive and more. Tickets are $85 per player and $55 for annual members. Call 707-852-1162 or email jschroeder@bennettvalleygolf.com for more information. 3330 Yulupa Ave., Santa Rosa, 707-528-3673, bennettvalleygolf.com
Santa Rosa’s St. Patrick’s Day 5K
The Race Company will present Santa Rosa’s annual St. Patrick’s Day 5K, benefiting Santa Rosa Recreation & Parks, starting at 10 a.m., March 14, at Old Courthouse Square. The chip-timed run/walk is open to all ages and abilities. Participants will receive a commemorative mug and finisher medal. A post-race celebration will include a judged costume contest, beginning at 11:30 a.m., along with music, dancing, drinks, activities and sponsor giveaways. Registration fees are $28.74 for youth 12 and under and $60.83 for those 13 and over. More information and registration are available on Race Roster. Old Courthouse Square, Santa Rosa, srcity.org
Laura Rodriguez nears the finish line dressed as a leprechaun during the St. Patrick’s Day 5k at Old Courthouse Square in Santa Rosa Sunday, March 16, 2025. (Beth Schlanker / The Press Democrat)Guinness Braised Beef Pie with mushrooms and toasted carrots and a side of greens from The Goose & Fern, Wednesday, March 6, 2024, in Santa Rosa. (John Burgess / The Press Democrat)
Goose & Fern
Celebrations begin early at the British-style pub Goose & Fern on the weekend before St. Patrick’s Day and continue through the holiday with live music and a special food and drink menu. According to the British pub’s website, holiday hours on St. Paddy’s Day are from 11:30 a.m. “till y’all fall down.” The special menu will be announced the Friday before the holiday. 116 Fifth St., Santa Rosa, 707-843-4235, thegooseandfern.com
Canevari’s Delicatessen
Canevari’s Deli will offer a St. Patrick’s Day feast for pickup March 16-17. The meal includes corned beef, braised cabbage, roasted red potatoes, glazed baby carrots and dinner rolls. Single servings are $25; a family platter serving four to five people costs $80. Served cold at pickup. Orders may be placed online. 695 Lewis Road, Santa Rosa, 707-545-6941, canevarisdeli.com
Flagship Taproom
Flagship Taproom will host an all-day St. Patrick’s Day party with Guinness on tap, Irish-inspired cocktails and its “Dubliner” corned beef sandwich. 446 B St., Santa Rosa, 707-541-6716, flagshiptaproom.com
Victory House
Victory House at Poppy Bank Epicenter will serve a special menu for St. Patrick’s Day, including holiday-themed shots and pub favorites like corned beef and hash, Reuben sandwiches and Irish curry with chips. 3215 Coffey Lane, Santa Rosa, 707-757-9041, visitvictoryhouse.com
Rohnert Park
Sally Tomatoes
The catering company Sally Tomatoes will host its annual St. Patrick’s Day dinner buffet and movie from 4-9 p.m. at the SOMO Village Event Center. Dinner includes corned beef and cabbage, buttered carrots and potatoes, minted mushy peas and housemade soda bread. Drink specials include Guinness, Irish car bombs, green beer and Irish coffee with Bailey’s. The 1952 western romance “The Quiet Man” will be shown at 5:30 p.m. Tickets are $20 for adults and $10 for children. Call 707-665-9472 to make reservations. SOMO Village, 1100 Valley House Drive, Rohnert Park, 707-665-9472, sallytomatoes.com
The Neighborhood Cafe
The Rohnert Park cafe will serve a special St. Patrick’s Day menu featuring roast corned beef, red potatoes, veggies and soup or salad. The meal is $21.95. 913 Golf Course Drive, Rohnert Park, 707-496-1033, neighborhoodcafe-rohnertpark.com
Cotati
Redwood Cafe
Cotati’s Redwood Cafe will celebrate St. Patrick’s Day with an Irish dinner special available from 3-9 p.m., March 16-17. The dinner includes corned beef, cabbage, potatoes and carrots. Guinness will be on tap. There will also be traditional Irish music played live from 6-8 p.m. during the holiday. A prize will be awarded for the best green outfit. 8240 Old Redwood Highway, Cotati, 707-795-7868, redwoodcafecotati.com
Penngrove
Penngrove Social Firemen
The nonprofit Penngrove Social Firemen will host its Corned Beef & Cabbage Feed from 3-7 p.m., March 14, at the Penngrove Clubhouse. Dinner includes corned beef, cabbage, potatoes and carrots, along with a no-host bar and a cash-only dessert table provided by Penngrove 4-H. Meals are available for dine-in or takeout. Tickets are $35 for adults and $10 for children under 12. Proceeds help support maintenance of the Penngrove Clubhouse and Penngrove Park. Tickets are available at Odd Cookie Bakery or online at Eventbrite. Penngrove Clubhouse, 385 Woodward Ave., Penngrove. 707-318-2191, penngrovesocialfiremen.org
Petaluma
Mystic Theatre
The Mystic Theatre will host a St. Patrick’s Day concert featuring ’90s rock tribute band JOOSE on March 14. Doors open at 7 p.m.; the show begins at 8 p.m. Tickets are $30. 23 Petaluma Blvd., Petaluma, 707-765-2121, mystictheatre.com
The Big Easy
The underground nightclub will host its third annual St. Patrick’s Day celebration March 14 with live music from eclectic rock band Strange Cabbage and special guest Paul “Corned Beef” Riley. Doors open at 8 p.m.; the show begins at 8:30 p.m. Tickets are $10. 128 American Alley, Petaluma, 707-776-7163, bigeasypetaluma.com
The Big Easy music and food venue features an eclectic mix of nightly entertainment Friday, Feb. 7, 2025, in Petaluma. (John Burgess / The Press Democrat)The bar area at McNear’s Saloon & Dining House in Petaluma. (Mariah Harkey / Sonoma County Tourism)
McNear’s Saloon & Dining House
The historic saloon will celebrate St. Patrick’s Day from 11:30 a.m. to 11:30 p.m. with food and drink specials, live Irish music and authentic Irish dancing. A corned beef and cabbage dinner will also be served. 23 Petaluma Blvd. N., Petaluma, 707-765-2121, mcnears.com
WonderStump
WonderStump, an immersive arts venue in Petaluma, will host a St. Patrick’s Day celebration from 6-11 p.m. featuring Bay Area band Pardon the Interruption. Doors open at 6 p.m.; the show begins at 7 p.m. with a special guest opener. Light snacks and craft mocktails will be available at the alcohol-free event. Activities include a children’s “leprechaun kid zone,” and creative attire is encouraged. Tickets are $20 online and $25 at the door; $10 for kids 12 and under. Tickets are available online. 301 Petaluma Blvd. N., Petaluma, wonderstump.art
Petaluma Woman’s Club
The Petaluma Woman’s Club will host a St. Patrick’s Day celebration from 6-8:30 p.m., March 19. The evening will include a traditional Irish feast (vegetarian options available) and prizes for the best green attire. $35 per person. RSVP by March 14 at membership@petalumawomansclub.com. 518 B St., Petaluma, 707-762-5485, petalumawomansclub.com
Sonoma
Rotary Club of Sonoma Valley
The Rotary Club will host a “Luck o’ the Irish” dinner beginning at 5 p.m., March 14, at the Sonoma Valley Moose Lodge. The evening will include a traditional corned beef dinner (vegetarian option available), games, live music and a raffle with a $10,000 prize. Dinner tickets are $75; raffle tickets are $50. Proceeds benefit Sonoma Valley nonprofits and education programs. Tickets are available online. Sonoma Valley Moose Lodge, 20580 Broadway, Sonoma. sonomavalleyrotary.org
An Irish dancer performs during a St. Patrick’s Day celebration at Murphy’s Irish Pub on First Street East in Sonoma on March 17, 2023. (Robbi Pengelly / Sonoma Index-Tribune)Music, Irish dancing, Guiness, and the wearing of the green signaled it was St. Patrick’s Day at Murphy’s Irish Pub on First Street East on March 17, 2023. (Robbi Pengelly / Sonoma Index-Tribune)
Murphy’s Irish Pub
Murphy’s Irish Pub in Sonoma will host its annual St. Patrick’s Day celebration with a full day of live music, Irish dancers and bagpipers. Big O & Company will kick off the live performances at 12:30 p.m., followed by Groove Incident at 4 p.m. and Spike Sikes & His Awesome Hotcakes at 7 p.m. Admission is free. 464 First St. E., Sonoma, 707-935-0660, sonomapub.com
Windsor
Windsor Kiwanis Club
The Kiwanis Club of Windsor will hold its annual Corned Beef and Cabbage Drive-Thru Dinner from 4:30-6:30 p.m. at the Windsor Community United Methodist Church. Dinners are $25 and include all the traditional sides. Reservations and payment must be completed by 9 p.m., March 13. The event is a fundraiser supporting the club’s programs. Tickets available on Eventbrite. Windsor Community United Methodist Church, 9451 Brooks Road S., Windsor. 707-620-0303, kiwaniswindsor.org
Healdsburg
Healdsburg St. Patrick’s Day Parade
Don your best greens to participate in the city of Healdsburg’s annual St. Patrick’s Day Parade, billed as the “Biggest, Shortest Parade in the World.” The parade begins at 7 a.m. at Sanderson Ford (453 Healdsburg Ave.), loops around Healdsburg Plaza and returns to the starting point. Downtown Healdsburg, healdsburg.gov
Meghan Tripp of Healdsbug, the Healdsburg St. Patrick’s Day princess, with her court, Ireland Heyfron, 7, left and Katelyn Filben, 6, right, on Friday, March 17, 2017. (Kent Porter / The Press Democrat)Healdsburg residents Holly Berkeley, left, and Robin Parvin dance a jig during Healdsburg’s St. Patrick’s Day Parade, Friday, March 17, 2023. (Kent Porter / The Press Democrat)
Healdsburg Bar & Grill
The revived Healdsburg Bar & Grill will celebrate St. Patrick’s Day from 9 a.m. to 3 p.m. with brunch and holiday specials, including corned beef and cabbage, soda bread scone, Guinness specials, Irish coffee and Irish car bomb cocktails. 245 Healdsburg Ave., Healdsburg, 707-433-3333, healdsburgbarandgrill.com
Coyote Sonoma
The bar and music venue will host a St. Patrick’s Day party with live music from the cover band Wonder Bread 5. Doors open at 5 p.m.; the show begins at 6 p.m. Tickets are $25 in advance and $30 at the door; available online. 44 Mill St., Healdsburg, 707-433-4444, coyotesonoma.com
Little Saint
The buzzy vegan restaurant and music venue will present a performance by Celtic-punk supergroup The Walker Roaders. Doors open at 7 p.m.; the show begins at 8 p.m. All ages are welcome. Tickets are $36.36 (including fees) and are available online. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
Cloverdale
Wolf House Brewing
The Cloverdale brewery will serve a special St. Patrick’s Day menu in addition to its Wolf House classics. Specials include corned beef and cabbage, Reuben sandwiches, shepherd’s pie, Irish nachos and grasshopper pie. Holiday-themed drinks include green beer and the “Leprechaun Float” made with mint-infused soju. 131 E. First St., Cloverdale, 844-942-2337, wolfhousebrewing.com
West county
Rio Nido Roadhouse
Rio Nido Roadhouse will celebrate St. Patrick’s Dayfrom 5-7:30 p.m. with a corned beef and cabbage dinner, Guinness on draft and live music by the Calistoga band the Restless Sons. All ages welcome; there is no cover charge. 14540 Canyon 2 Road, Rio Nido, 707-869-0821, rionidoroadhouse.com
HopMonk Sebastopol
HopMonk Tavern in Sebastopol will host a St. Patrick’s Day concert featuring the folk-rock band Tempest performing Irish reels, Scottish ballads and other world music. Doors open at 6 p.m.; the show begins at 7 p.m. at the Abbey. Admission is $20 plus fees; the event is for ages 21 and over. Tickets available online. 230 Petaluma Ave., Sebastopol, 707-829-7300, hopmonk.com
St. Patrick’s Day treats
Stellina Pronto and Stellina Alimentari
The Petaluma café and deli Stellina Alimentari will offer a St. Patrick’s Day dinner for pickup or delivery on March 17. The $50 meal serves two and includes corned beef, cabbage, potatoes and organic baby carrots. Stellina Pronto will also offer holiday baked goods, including Irish soda bread, pistachio cake, mini chocolate Guinness cake, clover-shaped shortbread cookies and chocolate-mint cookies. Preorders close at 7 p.m. March 15. Order online. Stellina Pronto,23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com; Stellina Alimentari, 160 Petaluma Blvd. N., Petaluma, 707-774-6156, stellinaalimentari.com
Donut Den
The Petaluma doughnut shop is offering St. Patrick’s Day-themed doughnuts. Preorders for a dozen or more should be placed at least one day in advance. 1390 N. McDowell Blvd., Petaluma, 707-792-1312, instagram.com/the_donut_den
Pink Sugar Creamery
The trendy rolled ice cream shop is offering a St. Patrick’s Day special called the “Lucky Charm” made with Straus vanilla ice cream, Lucky Charms cereal, marshmallow sauce, whipped cream and a chocolate gold coin. The item will be available in the store and on DoorDash throughout March. 1224 Mendocino Ave., Santa Rosa, Instagram.com/pinksugarcreamery
Costeaux French Bakery
Costeaux will offer seasonal Irish soda bread for pickup March 14–16. A loaf costs $8 and can be ordered online. Locations in Healdsburg, Petaluma and Santa Rosa. 707-433-1913, costeaux.com
Nightingale Breads
The Forestville bakery will offer plain and currant Irish soda bread for pickup March 12–15. Loaves cost $9.25 and $9.75, respectively. Order in-store or online. 6665 Front St., Forestville, 707-887-8887, nightingalebreads.com
Nom Nom Cakes
The Bodega Bay home bakery will offer St. Patrick’s Day treats, including green cake pops with gold sprinkles, shamrock sugar cookies and chocolate cupcakes filled with Irish whiskey ganache and topped with Baileys buttercream. Orders are available online for pickup or delivery. 390 Calle Del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
See’s Candies
The Bay Area chocolate candy chain has an assortment of St. Patrick’s Day treats available for delivery or pickup. Treats include the staple St. Patrick’s Day Potato chocolate candy, milk chocolate coins, chocolate leprechauns, milk and dark chocolate shamrocks, and various holiday-themes boxes of chocolates. Order St. Patrick’s Day candies online. Locations in Petaluma, Rohnert Park, Santa Rosa and Windsor. sees.com
From left, the Pickle Plate, Yakitori (from top: Chicken Tsukune, Hokkaido Scallop, Broccoli and Wagyu Short Rib) and Maguro Poke from Ramen Gaijin in Sebastopol. (John Burgess/The Press Democrat)
Quiet Sebastopol is quickly becoming one of the hottest food scenes in the North Bay. A new generation of chefs is making its mark in the small town, long resistant to change, while seasoned restaurateurs are finding eager new audiences, making it one of Sonoma County’s most interesting dining destinations.
As a new west county resident, I’ve eaten at nearly every restaurant in town and have been largely impressed. Sebastopolians have strong opinions about fresh ingredients and expect restaurateurs to consider vegetarian, vegan, gluten-free and organic options, and they aren’t afraid to make their preferences known. Here are a few of my Sebastopol favorites.
Portico
Fresh pasta, made daily, is a signature of this Italian-owned trattoria. Menu highlights include cacio e pepe, Bolognese pappardelle with saffron cream and the famous 12-layer lasagna. Don’t miss the tiramisu for dessert. 110 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
Bolognese lasagna made with 12 layers of pasta, spinach, ragu and béchamel sauce at Portico in Sebastopol, Wednesday, April 24, 2024. (Beth Schlanker / The Press Democrat)La Bodega Amaretto Tiramisu with Kahlua, espresso, house vanilla, mascarpone, chocolate and Italian lady fingers at the Sonoma Wine Shop/La Bodega Kitchen Thursday, Nov. 13, 2025 in Sebastopol. (John Burgess / The Press Democrat)
La Bodega Kitchen
For 16 years, Bryan Cooper and Meekk Shelef have run their low-slung Sebastopol roadhouse, which they insist isn’t a restaurant. The space functions as a bottle shop, a kind of social club and something like a lived-in family dining room — rearranged for a gathering that feels both impromptu and familiar. There are banquettes and sturdy wooden tables that shift around to accommodate parties large and small, and no one seems in a rush to turn anything over. The entirely vegetarian menu is unique, even for Sebastopol. 2295 Gravenstein Highway S., Sebastopol, 707-827-1832, sonomawineshop.com
Viva Mexicana
By day, it’s a Mexican restaurant with the usual burritos, tacos and quesadillas alongside a wide range of gluten-free and plant-based options. But from 4-8 p.m. daily, the dining room shifts into a pop-up Persian café, drawing deeply from owner Sima Mohamadian’s roots — and from her mother’s recipe box. 841 Gravenstein Highway S., Sebastopol. 707-823-5555, vivamexicana.com
Quince Stew Sampler with lamb, plum, saffron and warm spices from the Persian menu, Mondays and Tuesdays at Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)The Umami Bomb from Fern Bar includes mushrooms, shiitake “cream, broccoli, sticky rice, balsamic and nutritional yeast. (John Burgess / The Press Democrat)
Fern Bar
A vibey lounge and restaurant with craft cocktails and shareable plates. It’s a favorite summer spot for sitting outside and people-watching and equally ideal for a cozy winter supper with friends. 6780 Depot St., Sebastopol, 707-861-9603, fernbar.com
Handline
Sustainable seafood, tacos and great burgers in the coastal California tradition. Family-friendly and fast casual with outdoor and indoor dining. Handmade corn tortillas, excellent al pastor, soft serve and fresh daily produce specials that impress. 935 Gravenstein Highway S., Sebastopol, 707-827-3744, handline.com
The Handline “Inglewood” burger features pastured beef, St. Jorge fonduta, iceberg lettuce, spicy pickle relish and Thousand Island on a toasted bun. (John Burgess / The Press Democrat)Sailor, left, and Lila Burt of Sebastopol check out the pizza varieties while their parent order at Acre Pizza in Sebastopol’s Barlow district. (John Burgess / The Press Democrat)
Acre Pizza
Detroit pizza is always a winner, with a deep, crispy crust and melted cheese, but you can’t go wrong with any of the pies. Get a side of housemade ranch dressing for a chef’s kiss experience because here you won’t get side-eye for dipping. 6761 McKinley St., Suite 150, Sebastopol, 707-827-3455, acrepizza.com
The Redwood
Natural wine is the focus of this casual wine bar, but the kitchen shines with creative riffs on Mediterranean classics, seasonal plates and current specialties. 234 S. Main St., Sebastopol, 707-861-9730, theredwoodwine.com
Almond Olive Oil Cake with tangerines, orange blossom yogurt and a drizzle of tangerine tarragon syrup from The Redwood chef/owner Geneva Melby Thursday, Feb. 27, 2025, in Sebastopol. (John Burgess / The Press Democrat)Lime Cured Shrimp with avocado, cucumber, jicama and cilantro from Goldfinch restaurant Wednesday, May 24, 2023, in Sebastopol. (John Burgess / The Press Democrat)
Goldfinch
Chef Rodrigo Mendoza’s (formerly of Willi’s Seafood and Charro Negro) dishes are organized into bites, small shareable plates and large shareable plates. There is a full bar and great cocktails. 119 S. Main St., Sebastopol, 707-827-9882, goldfinchsebastopol.com
Ramen Gaijin
Sonoma County’s required ramen spot, but there’s more to love on this menu. The izakaya and donburi selections include sashimi, fried chicken (karaage), bao buns and gyoza. Super-fresh, seasonal salads shouldn’t be overlooked. Plus, a full bar. 6948 Sebastopol Ave., Sebastopol, 707-827-3609, ramengaijin.com
From left, the Pickle Plate, Yakitori (from top: Chicken Tsukune, Hokkaido Scallop, Broccoli and Wagyu Short Rib) and Maguro Poke from Ramen Gaijin in Sebastopol. (John Burgess / The Press Democrat)Texas Toast, cornbread muffins, pork ribs, links, brisket and tri-tip, barbecue chicken, baked beans, coleslaw and collard greens at A&M BBQ in Sebastopol. (Heather Irwin / The Press Democrat)
A&M BBQ
Arguably Sonoma County’s best barbecue, brisket, pulled pork and beef ribs are a must-order. Outstanding sides include collard greens, honey cornbread and potato salad. Brisket nachos with Carolina Gold sauce are a signature dish. Leave room for banana pudding. 495 S. Main St., Sebastopol, 707-888-1315, ambbqllc.com
Sushi Kosho
Top quality, affordable donburi and poke bowls for lunch and the county’s top sushi (my tippy top fave) and excellent Japanese izakaya. 6750 McKinley St. (at The Barlow), Sebastopol, 707-827-6373, koshosushi.com
The Chirashi sushi bowl features a variety of fresh sashimi from Sushi Kosho in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)Fried chicken with gravy, fried eggs and hashbrowns at Americana in Sebastopol. (Heather Irwin / The Press Democrat)
Americana
A second outpost of Santa Rosa’s favorite breakfast (served all day) and lunch cafe. Everything on the menu is sustainably sourced from local farms and ranchers. But this isn’t fussy food, it’s classic American favorites like burgers, milkshakes, fried chicken and onion rings. You can snooze away the morning and still get biscuits and country gravy, omelets and huevos rancheros until 3 p.m. 162 N. Main St., Sebastopol, 707-827-3309, americanasonomacounty.com
Charcoal grilled mushroom salad at Khom Loi in Sebastopol. (Dawn Heumann)
Khom Loi
Authentically inspired Thai cuisine from the Ramen Gaijin team. The indoor-outdoor space pays homage to the cuisine of Chiang Mai and nearby Laos, with nods to central and southern Thailand. There’s nothing shy or demure about the spicy, sweet, sour and bitter flavors of East Asia in every one of the dishes. 7385 Healdsburg Ave., Sebastopol, 707-329-6917, khomloisonoma.com
Psychic Pie
Roman-style slices are cut to order and weighed to determine the price, so you can have small tastes of several or a large piece all to yourself. You’ll find seasonal, farm-fresh toppings like chevre with fresh lemon and herbs; potato with chile oil, mozzarella and crème fraîche; or hot coppa with Estero Gold cheese, mozzarella and hot honey. Traditionalists fear not — pepperoni and plain cheese are always on the menu. 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com
The Tomato Bruschetta Pizza from Psychic Pie Thursday, May 12, 2025, in Sebastopol. (John Burgess / The Press Democrat)Burger from Lunch Box in Sebastopol. (Lunch Box)
Lunch Box
Their signature Burger Harn is a messy, smushy, everything-that’s-good-about-beef masterpiece you rarely find. Paired with “dirty fries” (crispy fries, chevre ranch dressing, bacon, green onion, roasted garlic and pepperoncini), you’ll need a handful of napkins and a stout appetite. Menu additions include chicken Parmesan sandwiches and meaty hoagies. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Inca’s Peruvian Cuisine
Inspired versions of the fine cuisine of Peru. The kitchen uses authentic ingredients and techniques but isn’t bound by tradition. 799 Gravenstein Highway S., Sebastopol, 707-861-9057, incasrestaurant.net
Parihuela, a piping hot bouillabaisse broth loaded with seafood and potatoes, at Inca’s Peruvian Cuisine in Sebastopol. Garlic bread lets you sop up every last drop. (Heather Irwin / The Press Democrat)Find street tacos and more at Osito Style Tacos in Sebastopol. (Osito Style Tacos)
Osito Style Tacos
Street tacos, burritos, tortas and bowls in a casual outdoor setting. 6760 McKinley St., Suite 140, Sebastopol, 707-494-1416, ositostyletacos.com
Muir’s Tea Room
A bright and cheery tea room with finger sandwiches, scones, soup and salads. The menu is entirely plant-based. 330 S. Main St., Sebastopol, 707-634-6143, muirstearoomandcafe.com
A tower of sweet and savory vegan delicacies at Muir’s Tea Room in Sebastopol Tuesday, Dec. 30, 2025. (Beth Schlanker / The Press Democrat)Find some of the best croissants at Sarmentine bakery, with locations in Petaluma, Santa Rosa and Sebastopol. (Beth Schlanker / The Press Democrat)
Sarmentine Bakery
A Barlow outpost of a favorite Santa Rosa patisserie. Caneles, croissants and baguettes are winners, but eclairs always steal the show. 6760 McKinley St., Sebastopol, 707-623-9595, sarmentine.com
Patisserie Angelica
This luxe French bakery does everything from gasp-worthy wedding cakes and high tea to galettes, macarons and flaky croissants. You’re guaranteed not to leave this charming cafe empty-handed. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com
Patisserie Angelica in Sebastopol offers dozens of tea selections from around the world for their West County Tea kits. Photo taken Tuesday, April 25, 2023. (John Burgess / The Press Democrat)
