Where to Go for Easter Brunch in Sonoma County

March 2024

By Owen Ruderman

Brunch at Wit & Wisdom restaurant in Sonoma. (David Varley/Wit and Wisdom)

This year, Easter is Sunday, March 31, and local restaurants are hard at work putting together brunches and events for the community to enjoy. Whether you’re looking for a delicious meal or a full day packed with activities, there’s something for everyone.

Santa Rosa

Flamingo Resort: Santa Rosa’s midcentury Flamingo Resort will host an Easter brunch in its ballroom from 10 a.m. to 3 p.m. The seasonal Easter menu includes a carving station with prime rib; made-to-order omelets; buttermilk pancakes paired with bacon and sausage; smoked salmon with capers and crème fraîche; and, for dessert, a dessert spread featuring carrot cake, chocolate mousse tart, lemon bars, and housemade chocolate chip cookies. $75 for adults and $35 for kids 12 and under. Reserve on Tock. 2777 Fourth St., Santa Rosa, 707-545 8530, flamingoresort.com

John Ash & Co.: This buffet-style brunch will feature an omelet station, waffles, eggs Benedict and sausages. There will also be a carving station with glazed ham and beef rib-eye. For dessert, enjoy assorted petit fours, pies, cakes, cookies, cupcakes or bread pudding. The restaurant is also hosting an Easter Egg Hunt at 11 a.m. for children under 7 and at 1 p.m. for all ages (keep an eye out for appearances from the Easter Bunny). The event is $95 for adults, $45 for children. Mimosa bottle service for four guests is $45. Reserve on OpenTable. 4350 Barnes Road, Santa Rosa, 800-421-2584, vintnersresort.com

Sonoma

Folktable at Seven Branches: From 11 a.m. to 2 p.m., Folktable Catering will be hosting an Easter Brunch at Seven Branches inn. Dishes include brioche French toast, eggs Benedict, omelets, honey ham, housemade beignets and more. Order a Bloody Mary, mimosa, beer or wine to sip on while you enjoy brunch. Other activities include an appearance by the Easter Bunny and live music. General admission is $95 and includes a free glass of Champagne. Children 12 and younger are $25, while children 2 and under are free. Purchase tickets on Eventbrite. 450 W. Spain St., Sonoma, sevenbranchesvenueandinn.com.

Layla at MacArthur Place: MacArthur Place’s Layla restaurant will serve a three-course prix fixe brunch. Choice of starter includes smoked trout rillettes and avocado toast; entrees include buttermilk pancakes with apple compote and malted maple syrup; New England lobster Benedict; steak frites; and caramelized scallops with fennel cream, leek relish and caviar. For dessert, there will be a choice of flourless chocolate cake, Meyer lemon crème Catalana, and almond rhubarb crumble. Make reservations on OpenTable. $65 for adults, $35 for children. 29 E. MacArthur St., Sonoma, macarthurplace.com/food-drink/layla-restaurant

Breakfast at MacArthur Place Hotel and Spa in Sonoma. (Emma K Creative)

Avocado toast from Wit & Wisdom in Sonoma. (David Varley/Wit and Wisdom)

Easter Brunch at The Lodge at Sonoma: The two restaurants at The Lodge, Benicia’s Kitchen and Wit & Wisdom, are both hosting Easter brunches with prix-fixe menus:

At Benicia’s Kitchen, enjoy a Bubbles & Brunch menu with seasonal fruits and berries or pastries for the table, followed by a choice of entrees including Hobb’s smoked salmon Benedict, a chicken and waffles sandwich or grilled NY angus steak and eggs. The brunch at Benicia’s is $49 per person and is available from 7 a.m. to 2 p.m. Make reservations on OpenTable.

Wit & Wisdom offers a more expansive brunch experience that begins with dishes such as avocado toast, lobster risotto or hamachi crudo. For entrees, choose between a classic eggs Benedict, crunchy chicken sandwich or lobster pot pie, among other dishes. Dessert consists of a self-service pastry bonanza featuring cookies, cake and creme brûlée. Various additions, like oysters ($26), caviar ($165) and champagne ($42), are available for purchase. The meal, without additions, is $95 per person, and is available from 10 a.m. to 3:30 p.m. Make reservations at pdne.ws/4adaofo.

Both restaurants are on-site at The Lodge at Sonoma, 1325 Broadway at Leveroni and Napa roads.

Santé at Fairmont Sonoma Mission Inn: Fairmont Sonoma’s restaurant will serve an Easter brunch buffet 9 a.m. a.m. to 2 p.m. ($149 for adults, $39 for children ages 6-12; complimentary for children 5 and under). The hotel will also host an Easter Egg Hunt with the Easter Bunny at 10 a.m. for all ages. Reservations required and can be made on OpenTable. 100 Boyes Blvd., Sonoma, 707-939-2415, fairmont.com

Fairmont Sonoma Mission Inn hosts an Easter egg hunt at 10 a.m., followed by brunch 10:30 a.m. to 2:30. (Fairmont Sonoma Mission Inn) — Fairmont Sonoma Mission Inn hosts an Easter Egg Hunt at 10 a.m., and an Easter brunch 9 a.m. to 2 p.m. (Fairmont Sonoma Mission Inn)

Kenwood

Salt & Stone: Salt & Stone will celebrate Easter with a generous a la carte brunch menu served 10 a.m. to 2:30 p.m., starting with cinnamon buttermilk coffee cake, fresh fruit and drinks for the table. For the mains, the menu includes items such as huevos rancheros, brioche French toast, steak and eggs, a Bay Shrimp Louie, gulf prawn tagliatelle, lamb burger and cauliflower gnocchi. Make a reservation on OpenTable or over the phone. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com

Petaluma

Seared: This Petaluma grill and lounge will serve a prix fixe Easter brunch 9:30 a.m. to noon. Menu standouts include lobster deviled eggs, citrus cured salmon toast, chicken and waffles, prime rib hash and Seared Benedict with smoked bacon, avocado, farm egg, English muffin, Meyer lemon Hollandaise and home potatoes. Drinks on offer include Smoked Bacon Bloody Mary, Bon Vivant with citrus vodka, passionfruit, elderflower liquor and fresh lime, and Ramos Fizz with gin, fresh lemon, lime, orange flower water, egg white and cream. Reservations are highly encouraged; book your table online or by calling 707-762-5997. 170 Petaluma Blvd. N., Petaluma, petalumaseared.com

Stockhome: Stockhome will serve a Swedish Easter brunch 11 a.m. to 2 p.m. with a variety of dishes, including Matjes herring with dill, apple and horseradish cream; deviled eggs with Kalles Kaviar, dill and lemon; charred local asparagus and pea tendrils; caraway hot smoked salmon with shaved fennel; grilled lamb loin from Sonoma with garlic, herbs and red wine; and a strawberry and rhubarb pie with vanilla sauce for dessert. Ticket are $90 for adults; $45 for children (4-12; children under four dine for free) and can be purchased online. 220 Western Ave., Petaluma, 707-981-8511, stockhomerestaurant.com

Healdsburg

Spoonbar: Celebrate spring with a buffet-style brunch and bottomless Bellinis 11 a.m. to 3 p.m. Enjoy a variety of salads, like fresh fruit or beet and feta, along with brunch classics like Egg Florentine with English muffin and baby spinach. Brunch will also include a carving station featuring smoked leg of lamb and herb-roasted King Salmon. For dessert, there will chocolate-dipped profiteroles or carrot cake. The bottomless Bellinis come in three flavors — peach, blood orange and strawberry — and cost an additional $25. Brunch is $69 for adults, $25 for kids 12 and under. Reserve on OpenTable. 219 Healdsburg Ave., Healdsburg, 707-433-7222, spoonbar.com

Geyserville

Geyserville Inn: Hop into Geyserville’s Easter Sunday Extravaganza, featuring three events. First is the Easter Buffet at the Geyserville Grill, starting at 8:30 a.m. The buffet boasts a prime rib carving station and other proteins, starches like mushroom risotto and creamy polenta and desserts including chocolate-dipped strawberries. Then, at 9:30 a.m., head into the inn for a free cookie decorating class, where participants can win prizes. Finally, the egg hunt begins at noon, with a chance to see the Easter Bunny himself. Brunch is $50 for adults and $25 for kids 12 and under. Secure your spot in the festivities by sending an email to marketing@geyservilleinn.com.

Forestville

Farmstand: Farmhouse Inn’s farm-to-table restaurant offers a three-course prix fixe menu with complimentary coffee, tea and glass of Prosecco or mimosa. Start with a choice of vichyssoise or deviled eggs before moving onto the entrees and choosing between steak Bavette, Dungeness crab crepe or eggs Benedict. Finish with a choice of coffee and chocolate mousse or coconut Dacquoise for dessert. Tables are available from 10 a.m. to 2 p.m at the restaurant, 7871 River Road. Brunch is $125 per person. Reserve a table at pdne.ws/4ajti4g.

In Napa Valley

Easter Brunch at FARM: Head to Carneros Resort and Spa for a multicourse, family-style, Italian-influenced brunch menu. Items include charcuterie, Dungeness crab Benedict, lasagna and spring harvest frittata. There’s something for your sweet tooth as well, with hazelnut and caramel crostada and honey ginger mousse. West Coast oysters and housemade beignets can be added on for a fee. The restaurant will also host activities in the adjacent Pavilion, including face painting, egg hunts, lawn games and more. Live music will accompany the event. Brunch is $125 for adults, $55 for kids ages 5 to 12; children 4 and under are free. Brunch seatings begin at 10 a.m., with activities beginning at noon, at the resort. Get tickets at pdne.ws/3IMu91F. 4048 Sonoma Highway, Napa, 707-299-4880, farmatcarneros.com

Easter Brunch and Dinner at The Grove at Copia: The Grove at Copia will serve a Mediterranean-inspired Easter feast. For brunch, enjoy doughnuts ($12), pastry boards ($22) or toast ($8) to start, with pancakes ($18), jammy eggs ($22) and porchetta pork roast ($32) and more as mains. If you prefer a later Easter celebration, make dinner reservations for a four-course prix fixe menu for $60 per person. Enjoy fried artichokes to start, followed by a choice of salad and a choice of pasta. For the main course, choose between a porchetta roast, rockfish and manila clams or lion’s mane with garlicky broccoli greens and gingered carrot puree. Finish with an optional cheese course ($20) and desserts like citrus tart or ricotta cake. An optional wine pairing is available for $40. Make reservations at pdne.ws/4cqh5fV. 500 First St., Napa, 707-967-2555 ciaatcopia.com/grove-restaurant

Local City Named Among the ‘Most Outstanding Beer Scenes’ in the US

March 2024

By Sonoma Magazine Staff

Beer lovers from around the world stand in line for their chance to taste Pliny the Younger at Russian River Brewing Company in Santa Rosa. (John Burgess/The Press Democrat)

Wine may be what comes to mind when many people think of Sonoma County, but the region’s beer profile continues to rise to new heights. Santa Rosa was recently named the 10th best beer city in the United States by USA Today.

The top 10 list of best beer cities was selected by an expert panel and voted on by the publication’s readers. These cities, deemed to host the most outstanding beer scenes in the nation, had “stellar collections of established and up-and-coming breweries, beer bars, brewpubs, beer festivals and even thriving home brewing communities,” the newspaper explained.

Concurring with Santa Rosa’s description of itself as a place “where wine country meets beer city,” USA Today noted the city plays host to breweries, pubs and multiple beer festivals throughout the year. The publication made special mention of the month-long FeBREWary event.

Santa Rosa made the list alongside other US cities with storied beer brewing histories. Grand Rapids, Michigan came in at No. 1 on the list of best beer cities. Milwaukee, Wisconsin, home of baseball team the the Brewers and beer giant Miller Brewing, was number two on the list. Richmond, Virginia; Asheville, North Carolina: Philadelphia, Pennsylvania were among the other cities that made the top 10 list.

Customers enjoy craft brews, conversation and live music at Moonlight Brewing Company in Santa Rosa, California, on Thursday, July 18, 2019. (Alvin Jornada / The Press Democrat)

The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA in a three pack case in Windsor, Tuesday, March 19, 2024. (John Burgess / The Press Democrat)

The acclaim for Santa Rosa’s beer scene has been brewing for several years. In 2017, the city was named the microbrew capital of the US.

This year marks the 20th anniversary of Russian River Brewing Company’s Pliny the Younger, the triple India pale ale that brings thousands of beer aficionados to the company’s Santa Rosa and Windsor brewpubs. The next release is Friday, March 22, and, as is tradition, the coveted beer will only be available for a limited time.

Along with Russian River Brewing Company, Henhouse, Fogbelt, Cooperage, Moonlight, Shady Oak, Old Possum, and 3 Disciples Brewing are among Santa Rosa’s many breweries that have helped put the city on the national beer map.

One of the popular events that is part of the city’s annual monthlong FeBREWary is the Beer City festival, which kicked off this year with a half marathon followed by a tasting of beers produced by dozens of local breweries that took place in Old Courthouse Square.

Where Chefs Eat in Sonoma County

March 2024

By Sonoma Magazine Staff

House-cured salami & cheese at Diavola Pizzeria & Salumeria, in Geyserville. (Christopher Chung/The Press Democrat)

We asked the chefs and restaurateurs behind some of the best new restaurants in Sonoma County to share their favorite places to dine out. Here’s what they said. Click through the above gallery for some favorite dishes.

Nick Peyton

Owner Cyrus, Geyserville

DATE NIGHT PICK

The Shuckery in Petaluma. It’s the complete package of ambience, food, and attitude, all cleverly created with a modest budget.

WITH OUT-OF-TOWN GUESTS

Diavola in Geyserville. It’s got such great food, even beyond the signature pizzas. I love the ambience created from nearly nothing— the charming clothes hanging on lines across the alley leading to their back patio.

Guests enjoy the Kitchen Table while chatting with Maitre'd Hotel / Owner Nick Peyton at Cyrus in Geyserville. (Chad Surmick/The Press Democrat) — Guests enjoy the Kitchen Table while chatting with Maitre’d/Owner Nick Peyton at Cyrus in Geyserville. (Chad Surmick/The Press Democrat)

5/11/2014: D4: Dino Bugica, chef and owner of Diavola Pizzeria & Salumeria, walks under the decorative hanging laundry at his Geyserville restaurant. PC: Dino Bugica, chef and owner of Diavola Pizzeria & Salumeria, walks under the decorative hanging laundry at his restaurant, in Geyserville on Wednesday, April 30, 2014. (Christopher Chung/ The Press Democrat) — Dino Bugica, chef and owner of Diavola Pizzeria & Salumeria, walks under the decorative hanging laundry at his Geyserville restaurant. (Christopher Chung/The Press Democrat)

THAT’S SO SONOMA

We are not a monoculture. It is the reason I love living here. There’s such range, from the regional Mexican food at Mitote Food Park, to Spud Point Crab Company in Bodega Bay, to Canevari’s Delicatessen in Santa Rosa.

FOOD TRUCK PICK

I lived in Philadelphia for a while, so sometimes I jones for a cheesesteak, and nobody does them like Streetside Asian Grill. It’s a half-pound of grilled steak, lots of onions and peppers, and melty white American cheese on an Amoroso soft Italian roll.

Jennifer McMurry

Chef Bloom Carneros, Sonoma

FOR A BIRTHDAY

The upscale Table Culture Provisions in Petaluma. I’m super excited about what chefowner Stéphane Saint Louis is doing to change the culinary scene in Sonoma County.

DATE NIGHT

Ramen Gaijin in Sebastopol is always delicious, and their vegan ramen with shiitake miso is one of my absolute favorites.

THAT’S SO SONOMA

Try grilled oysters at Handline in Sebastopol. It’s a great space, with a fun indoor-outdoor open flow.

CHEAP EATS

I love Kathmandu Cafe & Grill, in the old train station in downtown Sebastopol. They serve authentic, traditional Indian food.

Maud Jean-Baptise of Maison Porcella in Windsor. (Kim Carroll)

Maud Jean-Baptiste

Chef-owner Maison Porcella, Windsor

WITH FAMILY

Marla Bakery. They keep this French girl well-fed with delicious croissants. We love and sell their bread, and our son Henri is always so happy with a chocolate brownie!

WITH OUT-OF-TOWN GUESTS

In Bodega Bay, Spud Point and Fisherman’s Cove are right next to each other. We love the chowder and fresh whole crabs. After, we get Rocky Road ice cream at Captain Davey’s coffee shop and head to the trails to look for whales.

FOR BREAKFAST

I have serious breakfast needs—no plain bagel with cream cheese for me. I get a jalapeño bagel with egg, bacon, and cheese, with Drew’s spicy mayo. Ta-da!

ON A BIRTHDAY

Willi’s Wine Bar! The staff are always smiling and remember my order. I love the duck confit and creamy polenta. Be sure to treat yourself to the delicious butterscotch crème brûlée.

Michael Richardson

Owner Kapu, Petaluma

FOOD TRUCK PICK

There is a really good taco truck that parks at the end of Dry Creek during harvest called Los Plebes. You can’t beat it.

DATE NIGHT

Glen Ellen Star has a really decent wine list. You’re sitting outside, and it’s wonderful.

TAKE THE KIDS

There’s a little fish and chips spot in Bodega called The Birds Cafe. The kids love it out there. They get corn dogs and chicken fingers.

WITH OUT-OF-TOWN GUESTS

Diavola in Geyserville. It’s just good honest food. The flavor combos are great, and it’s right by the Geyserville Gun Club, a locals bar.

Loro di Napoli owner Domenico De Angelis works his magic at the pizza oven in downtown Santa Rosa March 24, 2023. De Angelis designed the space that projects old Italian black-and-white films on the brick above the pizza oven. (John Burgess/The Press Democrat) — L’oro di Napoli owner Domenico De Angelis works his magic at the pizza oven in downtown Santa Rosa. (John Burgess/The Press Democrat)

Domenico and Taylor De Angelis

Chefs-owners L’Oro di Napoli, Santa Rosa

BEST BREAKFAST

Mac’s Deli, across from the restaurant has quickly become a go-to and has the best pancakes around, Taylor says. “They are the sweetest people, and the service is always amazing.”

FOOD TRUCK FAVE

Delicias Elenita on Sebastopol Road. The elote (street corn), quesadillas, and champurrado are favorites.

DATE NIGHT

Riviera Ristorante in Santa Rosa for pasta and the charcuterie platter. The bike-themed décor is a bonus.

Jenny Phan

Chef-owner Second Staff, Various Locations

ON HER BIRTHDAY

I’m a big fan of Tomi Thai in Windsor. They have a really intimate kitchen, like 200 square feet. And they just don’t hold back on the flavors. I always get everything Thai spicy.

LATE-NIGHT PICK

I love going to this little Chinese place called Fantasy Restaurant in Petaluma. The owners, Vincent and Joanne Wu, are very friendly—like, my parents kind of friendly. You’ll get there at 9, and before you know it, you’re staying until midnight, chatting and talking.

AT THE FARMERS MARKET

I always detour to the mushrooms. I just like picking things up and smelling them, seeing if they’re earthier or meatier. And if it’s something I haven’t tried before, I’ll always buy it. Duncan’s Mushrooms, which sells at Windsor and Sebastopol markets in the spring and summer, is my favorite.

Octavio Diaz, owner of Mitote Food Park in Santa Rosa.

Octavio Díaz

Owner Mitote Food Park, Santa Rosa

FOR A BIRTHDAY

Sazón, the Peruvian restaurant in Santa Rosa. I really like the ceviche– there are a half-dozen choices. And the owner, José Navarro, is so interesting. He’s always running around like crazy, like he’s wearing three different hats at the same time. It reminds me of me.

DATE NIGHT

My wife and I like Union Hotel in Santa Rosa. It’s got a great ambiance and it serves a really nice rotisserie- roasted Mary’s chicken, with lots of Italian spices, lemon, and fresh garlic.

THE DISH I ORDER AGAIN AND AGAIN

Mole de Oaxaca. It’s a celebration of the spices in life, so when I eat it, it reminds me of celebrating my own life and bringing my family together. The mole Oaxaqueño from El Gallo Negro in Windsor is made with more than 20 ingredients.

DINING WITH KIDS

My sons are 15 and 16, and they’re pretty involved in our family restaurant businesses, but they also like to play soccer. After a game, we often go to Caffe Giostra in Petaluma for Italian food.

Jake Rand

Chef-owner Oyster, Sebastopol

TAKE THE KIDS

We like to go to Rosso Pizzeria for pizza and spaghetti, plus they get to make their own breadsticks!

WITH OUT-OF-TOWN GUESTS

It depends on how much they want to spend, but I think SingleThread is a terrific choice for visitors, with fantastic hospitality. It’s a really special experience.

FOOD TRUCK PICK

Delicias Elenita taco truck. I always get their tacos and they’re consistently juicy and delicious.

CHEAP EATS

East West Cafe on Summerfield Road in Santa Rosa is convenient and inexpensive, and their turkey burger is great.

Jeff Berlin

Owner Piala, Sebastopol

WITH OUT OF TOWN GUESTS

The Marshall Store in Marshall. We like to kayak to Point Reyes and back, sit outside by the water, eat everything on the menu (Tomales Bay Oyster Company oysters!) and put a serious dent in their beer inventory.

THE DISH I ORDER AGAIN AND AGAIN

The mofongo relleno de camarones from Sol Food in Petaluma. So much fl avor, perfectly balanced with mashed green plantain and avocado. I load it up with their spicy vinegar sauce and have a Mason jar full of housemade fruit punch, and then I take a nice fat nap with a huge smile on my face.

FOOD TRUCK PICK

Anything from Mitote Food Park. Order something from every truck, and mezcal cocktails from the bar. I really like cochinita pibil tacos with pickled habaneros from Yuca Mami.

DINE WITH KIDS

Fisherman’s Cove in Bodega Bay. My boys love seeing the anglers unload their catch and bring it right across the street to the cafes. It’s the best place for the freshest seafood possible.

Psychic Pie in Sebastopol, March 16, 2022. (Erik Castro/for Sonoma Magazine) — Leith Leiser-Miller of Psychic Pie in Sebastopol. (Erik Castro/for Sonoma Magazine)

Leith Leiser-Miller

Chef-owner Psychic Pie, Sebastopol

FOR A BIRTHDAY

The gift we always give each other is a fancy dinner out. This year, we went to Troubadour in Healdsburg and had their prix fixe. It was incredible, and it was also interesting to see how they transform their service from a bakery to a brasserie.

WITH OUT-OF-TOWN GUESTS

Jam’s Joy Bungalow in Sebastopol. I love the flavors that Jamilah Nixon-Mathis makes—she really pushes the boundaries.

FOOD TRUCK PICK

Galvan’s Eatery. They make awesome tacos. I love the crispy shrimp. I even get them for breakfast. I don’t bother with a breakfast burrito—I just go straight for the tacos.

AT THE FARMERS MARKET

We go to the Sebastopol market for cheeses, produce, and pantry goods. I always love Radical Family Farms— they grow a breadth of things that are harder to fi nd, like traditional Asian greens.

Geneva Melby

Chef-owner The Redwood, Sebastopol

FOOD TRUCK

After hours, I like to grab a torta or tacos from El Roy’s. Lengua is usually my meat of choice.

DATE NIGHT

We love sitting at the bar for Wednesday burger night at Spinster Sisters in Santa Rosa.

THE PLACES I GO TO AGAIN AND AGAIN

Too much good food! On our days off, not a ton is open, but I love dim sum so we’ll go to Hang Ah in Santa Rosa. And then when I’m craving larb or pad kee mao, I hit up Khom Loi in Sebastopol. And also PizzaLeah in Windsor for the square pie with hot honey and peppers. Breakfast at Willow Wood in Graton for a scramble and a cappucino. Or El Molino Central in Boyes Hot Springs, especially when they have lamb tacos.

Ephrain Balmes, right, of Sonoma Eats restaurant in Sonoma. (Heather Irwin/Sonoma Magazine)

Ephrain Balmes

Chef-owner Sonoma Eats, Sonoma

LATE NIGHT

I go to Palooza in Kenwood. I like their hamburgers; they’re the best. You don’t need to dress up, and they have a really good selection of beers that they make right there.

DATE NIGHT

Salt & Stone in Kenwood, because I like the menu. They change it up a lot, so it’s not the same boring things over and over. I also really like the cocktails. It’s a great ambiance to relax in.

FOOD TRUCK

El Roy’s in Petaluma. I can just go on my way and grab a quick lunch, and I can eat it in my car. Plus they have a good selection of tacos that are different than mine.

BREAKFAST FAVORITE

I go to Sunflower Caffe every week. They have a really good breakfast. I get avocado toast, a latte, and a mimosa and always eat outside on summer mornings.

James Byus

Chef-owner Vine Burger, Santa Rosa

DATE NIGHT

We like Guiso Latin Fusion (in Healdsburg). We pretty much always get the paella and house salad. My wife loves the passion fruit vinaigrette because she’s from Colombia. His paella is unique and different. I could bathe in the (paella) broth it’s so good.

THAT’S SO SONOMA

I’m originally from the Chesapeake Bay in Maryland, so I lean towards places on the water. In Bodega Bay, I really like Fishetarian’s fish tacos and clam chowder.

CHEAP EATS

Zoftig in Santa Rosa is my go-to for a burrito or falafel wrap. It’s delicious, quick, and high quality.

WITH OUT-OF-TOWN GUESTS

Ca’Bianca is our favorite. It’s in a beautiful Victorian home in Santa Rosa. They have a great wine list with Italian wines, and everything is housemade and traditional. They hit on all cylinders every time we go in.

Melissa Yanc

Chef-owner Troubadour, Healdsburg

TAKE THE KIDS

Psychic Pie is our favorite, the food is like bakers made it, like a person who understands the physical science made it. The locally sourced ingredients and interesting desserts seal the deal for our family.

FOOD TRUCK

Delicias Elenita. The food is so solid and for the price point, a lot of seating is available on site, and it feels like you’re somewhere else.

GOODIES AT LOCAL FARMERS MARKETS

Herbs! They’re so potent, no matter the vendor. It’s the purest of pure flavor.

WITH OUT-OF-TOWN GUESTS

Lo & Behold in Healdsburg is a great one, especially in warmer seasons when you can sit on the patio. It’s also kid friendly and good for groups.

Peek Inside $3.5 Million Petaluma Compound with Historic Farmhouse

March 2024

By Karen Kizer

An authentic farmhouse on the edge of city limits in West Petaluma is currently listed for sale. The circa-1907 dwelling sits on a 5-acre property, which also includes a second home, a barn cottage, a long barn and an entertainment gazebo. The compound is listed for $3,500,000.

The main two-bedroom, two-bathroom home at 1375 Gossage Ave. offers the best of old and new with a tastefully remodeled kitchen and bathrooms, plus solar panels. Retained original design elements include fir floors, built-ins and paneling. The property’s long barn has old-growth siding.

The home’s open floor plan with lots of windows makes the dwelling airy and spacious. Wraparound porches provide a picturesque surround and offer an opportunity to take in the open-space landscape.

For information on 1375 Gossage Avenue, contact Patricia Carapiet, 415-990-9125, pat.carapiet@compass.com or Carol Lexa, 707-480-6214, carol.lexa@compass.com, Compass, 1400 Van Ness Ave., San Francisco, gossageestate.com

Local Designer Creates Exquisite Clothes From Her Chic Santa Rosa Boutique and Studio

March 2024

By Miriam Silver

Theresa Hughes in her workspace and clothing retail shop Saint November in Santa Rosa’s SOFA district. (Erik Castro/for Sonoma Magazine)

The name of designer Theresa Hughes’ clothing line, Saint November, clues guests into her simple, handmade ethos, in which every pattern has been drawn by hand and every stitch is carefully considered.

“I grew up in a Catholic family, and the saints were iconic. Those stories and images really stuck with me, the beauty of the physical space of the church,” she explains. And November? “I always feel like November is a little overlooked…. It’s really peaceful, and I love to be outside.”

“If there is anything that seems sacred, it’s that experience with the natural world, so I made my own saint. Saint November.”

Located in Santa Rosa’s artsy SoFA District neighborhood, down the block from Spinster Sisters restaurant and the Café Frida Gallery, Saint November is both a small clothing store and Hughes’ design studio, where locals can shop, meet the designer, and get a window into how her pieces were made.

Theresa Hughes and her workspace and clothing retail shop Saint November at 320 South A St. in Santa Rosa, Calif., Jan. 28, 2024. (Photo: Erik Castro/for Sonoma Magazine) — Everything Theresa Hughes makes is rough-hewn, artisanal, meant to be worn for years and years—the practical made beautiful.
(Erik Castro/for Sonoma Magazine)

Designer Theresa Hughes arranges pieces of a pattern onto a bolt of imported fabric in her Santa Rosa workshop. (Erik Castro/for Sonoma Magazine)

Exquisite, small-batch clothing that lasts

Hughes creates exquisite, small-batch, utilitarian tops and bottoms, mostly for women but also for men. She seeks out earthy, natural colors like blue, brown, and taupe, and works primarily in hemp, linen, and cotton. Her unisex chore jacket, for example, comes in a jaunty railroad stripe and was inspired by vintage gleaning coats worn by farmers and working folk in Europe and the U.S. in the late 1800s.

“It’s oversize and rugged to withstand repetitive wear and washing,” she says. “I get a lot of inspiration from old workwear. I am really inspired by utility, things that are beautiful because of their function. There is beauty to be found in things that work well.”

Everything she makes is rough-hewn, artisanal, meant to be worn for years and years—the practical made beautiful. “I want my customers to feel they are buying something they can wear for many seasons, and that it is a worthwhile investment.”

The ‘Johanna’ shirt for women, for example, is made from Japanese cotton and has loose, three-quarter sleeves and a neck button opening that was inspired by a photo of a woman working the docks in 19th-century Ireland. Other pieces include rugged, striped work pants and a simple navy linen slip dress.

Spring pieces for sale at the studio. (Erik Castro/for Sonoma Magazine)

A throwback to an earlier time

Hughes’s small Santa Rosa atelier is a throwback to an earlier time—a place where the old and the analog are celebrated. She furnished the space with flea market finds and freebies, repurposing a table from home for a display of shirts and a metal doctor’s cabinet for jewelry from other local designers she admires. Branches cut from a tree in her backyard spill from a tall vase in the shop window, and beautiful trays and containers hold useful bits and bobs. Saint November jackets and tops for sale are hung on neat, Swedish-style wooden racks.

The back half of the space is her creative zone, where she cuts out pieces on a wide worktable and sews on a vintage Japanese industrial sewing machine. The wall is lined with bolts of fabric sourced from Japan and India. Cardboard patterns and white muslin sample pieces hang on a handcrafted metal pole, and scissors stand at the ready on a magnetic rack more commonly used for chef’s knives. All in all, the effect is part studio, part chic boutique, with a beautifully rendered but down-to-earth feel.

Hughes’ studio is set up with industrial machines, many from Japan. “It’s production sewing, just on a very small scale,” she explains. (Erik Castro/for Sonoma Magazine)

Saint November Santa Rosa — She uses cotton and cotton-polyester threads for strength, sourced from a specialty supply house in North Carolina. (Erik Castro/for Sonoma Magazine)

From large brands to custom projects

A native of Ohio, Hughes had a rural upbringing, all family farms and split rail fences. As a child, she dug clay to make dolls, fashioning tiny outfits out of paper towels. She learned to sew in her early 20s while studying fashion design and pattern making in San Francisco.

After graduation, she spent the next 15 years working as a professional pattern maker for large manufacturers in the Bay Area—“mall brands,” as she puts it, like CP Shades as well as smaller lines like Bryn Walker. She even did a short stint as the pattern maker for a line of underwear from motorcycle maker Harley-Davidson.

When the patternmaking work started to slow due to factory closures and a rising tech industry, Hughes freelanced, then got involved in custom sewing projects, at first primarily for brides. But a writer friend suggested that she explore clothing projects that would be worn more than once—a suggestion which echoed Hughes’ own beliefs about durability and timelessness. She branched out, creating Saint November.

As business grew, she found that online sales gave life to her old-fashioned creations and allowed her to connect with the type of customer who identifies with her small-batch ethos, which she admits can be “pretty niche.” “In a way, the internet is an equalizer. You can be seen. It allows me to have a voice.” Others find her through her SoFA District storefront. Or they recognize her work from when she used to sell at Bay Area pop-ups and craft shows.

Hughes welcomes visitors to her sunlit studio in Santa Rosa’s SoFA District, where she’s surrounded by other creative folk, including local photographers, artists, and restaurateurs. (Erik Castro/for Sonoma Magazine)

Inspired by classic, humble workwear

There are advantages to staying small and keeping that personal touch. Recently, a man came in asking for a chore coat, but the ones she had in stock had arms that were too short. “I told him to go down the street and get a cup of coffee, and I’d lengthen the sleeves.”

Hughes revels in the unique, the small, and the handmade, showcasing not only her own designs, but also jewelry and crafts from other local designers. And she is beginning to offer some specialty design and sewing classes. Fans can check for details on those on her website later this spring.

Meanwhile, she’ll continue to be inspired by the classic, humble workwear of days gone by. “Don’t you want to hear about how inspired I am by Levi’s 501s? They’ve become a cultural icon, and they’re still selling after a hundred years… It was a functional thing. A whole culture was built around it.”

“That is a lot of value to give to a simple garment. I draw a lot of inspiration from that.”

Saint November. 320 South A St., Santa Rosa. saintnovember.net

Striking Victorian-Style Home in Sonoma Listed for $5.2 Million. Take a Look

March 2024

By Karen Kizer

A richly designed Victorian-style home, infused with a modern freshness, is a gem of dwelling in Sonoma’s real estate inventory. The four-bedroom, four-bathroom home, plus a three-car garage and upstairs ADU, sits grandly on a corner acre of the Armstrong Estates enclave. It is listed for $5,200,000.

The home at 601 Charles Van Damme Way was designed and built in 2000 by developer Steve Ledson and recently renovated by Horizon Builders. But its highly ornamented millwork offers some convincing time travel. The structure has a handsome wraparound porch allowing for outdoor wine sipping in the quiet neighborhood.

Exquisite ornamentation in corbels, turrets, columns and double crown molding meet with natural stone finishes, like a leather quartzite on the fireplace and marble in the kitchen and bathrooms. Designer lighting fixtures throughout offer a clever and seamless modern touch. Click through the above gallery for a look inside.

For more information on 601 Charles Van Damme Way, contact Ginger Martin, 415-516-3939, 707-200-2488, Sotheby’s International Realty – St. Helena Brokerage, 1229 Adams St., St. Helena, sothebysrealty.com

This Rising Star Sonoma Winemaker Is Bringing the Natural Wine Community Together

March 2024

By John Beck

Winemaker Jack Sporer of Magnolia Wine Services and Fres.Co wines, with his pup, Canela. (James Joiner/For Sonoma Magazine)

Walking through a row of organically farmed Sauvignon Blanc grapes on Denmark Street just outside the town of Sonoma, winemaker Jack Sporer pauses to study the barren earth beneath the vines.

“You can see how three to four years out, the Roundup strip still exists,” he says, kneeling down to get a closer look, as if eyeing an old scar. Between rows, a lush cover crop thrives, but little sprouts beneath the dormant vines. “You can see how long the impact of herbicide lasts.”

No matter where Sporer’s mind goes, jumping between conversations about macrobiotics, tiny bits floating around in bottles, and all things low-intervention winemaking, things usually circle back to regenerative farming in Sonoma Valley. It’s the reason Sporer, who makes the well-regarded Fres.Co lineup of natural wines, spotlights the winegrower’s name on the back of every bottle.

“The idea is to take the focus off of me and put the focus on the people who are impacting the wine the most, which is the grower,” he says. “It’s the most cliché thing, but the most true thing—wine is made in the vineyard, especially natural wine.”

Jack Sporer with French winemaker Isabel Gassier at Magnolia Wine Services in Sonoma. (James Joiner/For Sonoma Magazine)

An incubator for up-and-coming winemakers

The custom crush operation Sporer manages, Magnolia Wine Services on Eighth Street East in Sonoma, has become an incubator for up-and-coming natural winemakers and a hub for low-intervention seasoned traditionalists.

It’s “a mixing ground and a proving ground—all in one,” Sporer explains. His clients include several big names in biodynamic and regenerative farming in the valley, including Phil Coturri. On this morning, David Rothschild, who sells Chardonnay grapes to Sporer and makes his own wine under the Las Vivas label, is loading up tanks of olive oil. A little later, clients Lauren Cadwallader and Crista Coccia of Dos Piedras make a pit stop to see how their Sauvignon Blanc and Zinfandel rosé are coming along in barrel.

With his three-legged rescue dog, Canela, in tow, Sporer moves from barrel to barrel, thieving tastes of a fresh ’23 Merlot and a ’22 Merlot from Bedrock Vineyard that he picked right before the big heatwave that September, before sampling the juice of a 2023 Loureiro from Lost Slough Vineyard near Lodi. It’s a varietal typically used to make Vinho Verde, but he’ll conjure an orange wine out of it, to be distributed in kegs and sold by the glass.

A board on the wall nearby is marked with tallies or “beer fines” for those who screw up on the job (i.e. accidentally opening a valve or dropping a glass). It’s all in jest, but fines must be paid, for the fridge must always be stocked with beer. On Fridays, Sporer often throws communal lunches, sometimes with blind tastings. Right now, the biggest issue is a shortage of space for barrels. With 24 clients, Magnolia was scheduled to bring in 200 tons last year—but after an unexpectedly large harvest, the team ended up working with more than 250 tons.

Sporer's custom crush is home base for many of the area's top natural winemakers. (James Joiner/For Sonoma Magazine) — Sporer’s custom crush is home base for many of the area’s top natural winemakers. (James Joiner/For Sonoma Magazine)

A growing natural wine brand

Every time Sporer walks into the barrel room, he passes under an abandoned farmstand sign mounted on the wall that reads “Strawberries Picked Fresh” in large, hand-stenciled letters. It’s the inspiration for his growing brand, Fres.Co (originally christened “Fresh Wine Company” before being abbreviated) and for the design of several of his wine labels.

If Magnolia is Sporer’s bread and butter, Fres.Co is his passion. “The original idea was ‘fresh wine’—to take wine and think about it the way you think about food or veggies or produce,” he says. “I’m not going to make a claim that natural wine is healthier for anyone, but I do think that having macrobiotic life still existing in the bottle and not snuffing that out—to me, it’s more interesting and more dynamic,” he says, drawing parallels to raw cheese, kombucha, and probiotic foods.

When he talks about natural wine, he often follows it up with “whatever that means,” making it clear he’s not “a zero-zero zealot.” He’s not averse to adding small amounts of sulfur, for example, to avoid vinegary flavors brought on by high volatile acidity.

“I’m not super-fussed with labels,” he says. “The wines are all unfiltered, with low sulfur, organic yeast, and organic grapes. It’s that simple.”

Tasting blends with colleagues in Sonoma. (James Joiner/For Sonoma Magazine)

Deep Sonoma roots

Sporer grew up mainly in San Francisco’s Sunset District, where he learned Mandarin and Cantonese at a Chinese immersion school, but he always knew he had farming in his blood. His grandmother, Anne Teller, put Sonoma Valley produce on the map in the 1970s at Glen Ellen’s Oak Hill Farm. His mother is still a part owner of Oak Hill, which is now run by Jack’s cousins. And his uncle, winemaker Will Bucklin, dry-farms sought-after field blends at neighboring Bucklin Old Hill Ranch.

At the age of 12, after a long day helping bottle his uncle’s wines, Sporer swore he would never go into the wine business. Instead, he fled to the East Coast, majoring in biology at Providence College in Rhode Island. But after spending a summer tagging rodents as part of a field study in Montana, he found himself back in Sonoma Valley for the 2012 harvest.

Connecting with the blend of manual labor and scientific method, he set out to work harvests around the world—in Australia, New Zealand, France, and Chile, before returning home to jobs at Chappellet and Williams Selyem.

But what really shaped his philosophy on regenerative agriculture was the viticulture program at Santa Rosa Junior College, where he loved getting his hands dirty at Shone Farm. That’s where he dove deeper into biodynamics, and also where he met fiancée Saskia Tingey, a viticulturist at Hamel Family Wines. Their upcoming April wedding at Oak Hill Farm will be officiated by the teacher of their SRJC organic viticulture class.

“I’m lucky to have someone to talk about all these ideas with,” he says.

Fire Fuego, a Sauvignon Blanc with a name inspired by a sign on his family's Sonoma Valley farm, is Sporer's signature offering. (James Joiner/For Sonoma Magazine) — Fire Fuego, a Sauvignon Blanc with a name inspired by a sign on his family’s Sonoma Valley farm, is Sporer’s signature offering. (James Joiner/For Sonoma Magazine)

Staying calm during the crush

Beyond his passion for making natty wines and his dream of converting every farm in Sonoma Valley to organic, Sporer’s greatest attribute might be staying calm during the madness that comes with crush every year.

“If I had to deal with the (stuff) he has to deal with during harvest, I’d blow every gasket,” says Rothschild. “But he’s always so level-headed during harvest, which I’m always amazed at when you consider he’s dealing with, like, 15 feral children all at once.”

The key for Sporer is to be “relaxed but dialed-in at the same time,” he says, which can be hard when a Chardonnay gets stuck in fermentation or it feels like every client’s fruit is ready to come off the vine at the same time.

“If you’re doing it right, the most important decisions have already been made long before harvest,” he says. “It all comes back to the grapes. The grapes have to be perfect.”

Fres.Co wines and Magnolia Wine Services, 21481 Eighth St. E., Sonoma. fresh.wine

Winemaker Jack Sporer. (James Joiner/For Sonoma Magazine)

Jack Sporer’s Sonoma

Best Hike: “The Bartholomew Park loop—it’s privately owned property with public access, with a beautiful redwoods section and a place with exposed rocks where you can see the rocks that form the soil. It’s the perfect 45-minute hike you can do at the end of a workday with your dog.” 1695 Castle Rd, Sonoma. bartholomewpark.org

Favorite Restaurant: “It’s gotta be Valley Bar + Bottle. They were the first place I ever sold wine to. The XO eggs are always worth getting, and the crispy rice scallions. The roasted chicken is amazing. They have a nice mix of local and foreign wines. It’s very unpretentious. It feels like you’re having dinner in your living room with friends.” 487 First St. W., Sonoma. valleybarandbottle.com

Outstanding Farmstand: “I’d be remiss if I didn’t mention the Red Barn Store at Oak Hill Farm. It’s run by my cousins Jimi Good and Melissa Bucklin. In the spring, they’ll have tons of veggies—they grow an amazing Romanesco broccoli, which is my favorite vegetable. And they have really great potatoes.” 15101 Sonoma Highway, Glen Ellen. oakhillfarm.net

Favorite Tasting Room: “The Winery Sixteen 600 tasting house is a lot of fun. And it literally was once a house, so it’s like you’re tasting in your living room. And they have cool vinyl. Those guys put on a really good party.” 589 First St. W., Sonoma. winerysixteen600.com

Top Bakery: “Baker & Cook has really elevated food, and the owners Jen and Nick are old-school Sonomans. Their savory gallettes—little hand pies—are amazing. I’m a chocolate croissant guy, and they have the best. You gotta go there.” 18812 Hwy. 12, Sonoma. bakerandcooksonoma.com

Artist Rena Charles Brings a Bold Vision to Her Healdsburg Gallery

March 2024

By Joshua Dylan Mellars

Rena Charles, among paintings by Lina Chambliss and a sculpture by Jeffie Brewer, in her Rena Charles Gallery in Healdsburg. (Christopher Chung/for Sonoma Magazine)

Sunlight pours into Healdsburg’s new Rena Charles Gallery through two sets of wall-to-wall folding glass doors, illuminating a series of large abstract canvases and colorful three-dimensional ceramic balloon sculptures that trace the wall.

“I really lucked out with this space,” says the gallery’s founder and owner, painter Rena Charles. “Or maybe this is the one that spoke to me with the vision I had in mind.”

That vision included creating a welcoming space that communicates joy and celebrates a wide range of contemporary work from both emerging and established artists.

Charles’s intimate gallery channels the creative vibe of an artist’s studio, filled with impressionistic California landscapes, black and white photographs of local landmarks, and towering ceramic beachballs rendered in grayscale. Located just north of the Healdsburg Plaza, the space personifies Charles’s exuberant, inclusive attitude.

“If people walk by and peek in, I’ll wave at them and tell people to take their time, have a look, ask me questions,” says Charles, who moved to Sonoma County ten years ago from Tampa, Florida, where she grew up.

She aims to create an atmosphere where everyone feels at home.

“I just keep in mind my experiences as an artist,” says Charles, who is Black and Asian American. “Being in art, there are not very many people that look like me, so I try to be as welcoming as I can.”

A variety of artwork on display at the entrance to Rena Charles Gallery in Healdsburg. (Christopher Chung/for Sonoma Magazine)

Rena Charles poses for a portrait in her Rena Charles Gallery, next to works by artist Aaron Webb, in Healdsburg on Wednesday, January 24, 2024. (Christopher Chung/The Press Democrat) — Rena Charles next to works by artist Aaron Webb at her gallery in Healdsburg. (Christopher Chung/for Sonoma Magazine)

Charles discovered her passion for art at Atlanta’s Emory University, where she majored in art history. After working in galleries and befriending artists who inspired her, Charles began to focus on her own painting career. (The artwork of one of her mentors, Tampa-based, Peruvian-born painter Vanessa Montenegro, is on display.)

She decided to open her own gallery after her first big solo show as a painter in November 2022, in which she sold 14 of 18 paintings she exhibited. “I wanted to give a platform to local artists, regional artists, women artists and BIPOC artists… not exclusively, but just being mindful of that,” she explains.

And she knew exactly the town she wanted to be in.

“There is just this charm about Healdsburg,” she says. “It’s such a mecca here for creativity… So many local artists that have this amazing body of work. And to be able to share that—I think that’s really special.”

439 Healdsburg Ave., Healdsburg. 707-813-2033, renacharlesgallery.com

Local City Named Among Best Places to Celebrate St. Patrick’s Day in the US

March 2024

By Sonoma Magazine Staff

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)

If you’ve been wondering where to celebrate St. Patrick’s Day this year, you might want to put Sonoma County at the top of your list. Santa Rosa has been named the 10th best city in the United States to celebrate St. Patrick’s Day, according to a report by personal finance website WalletHub.

Looking at 200 cities across the U.S., WalletHub analyzed cities based on 15 key metrics to determine the best places to celebrate the Irish holiday. Judging criteria included everything from the amount of Irish pubs and restaurants per capita to lowest prices for a three-star hotel on St. Patrick’s Day to the weather forecast.

“The best cities for St. Patrick’s Day combine rich traditions with tasty and affordable food, safe conditions to celebrate, and good weather. Celebrating in one of these cities will increase your chances of having a memorable holiday…” said Cassandra Happe, WalletHub Analyst.

It may come as no surprise that Boston, well known for its historically large Irish-American community, was ranked the top city to celebrate St. Patrick’s Day. Chicago, with its tradition of dying its river green for the festivities, came in at No. 2.

More than 31.3 million people, or six times the population of Ireland, claim to be of Irish descent in the United States. But you certainly don’t have to be Irish or have Irish ancestry to celebrate the day.

The tradition of St. Patrick’s Day parades in the North American colonies were recorded as early as the start of the 17th century, What began as a Catholic feast day, transformed over time into a secularized cultural celebration embraced by millions of Americans.

“St. Patrick’s Day is a secularized Saints Day. Before the Protestant Reformation eliminated nearly all Saints Days (of which there were dozens), early modern Europeans and Britons followed irregular patterns of work, taking time off for parades, feasts, and other rituals meant to commemorate Christian saints. Somehow or another, St. Patrick’s Day survived…” said Alexis McCrossen a professor at Southern Methodist University in a press release from WalletHub.

John Gerhardt runs toward the finish line of the St. Patrick's Day 5K on Santa Rosa Avenue near Old Courthouse Square in Santa Rosa on Sunday, March 13, 2022. (Beth Schlanker/The Press Democrat) — John Gerhardt runs toward the finish line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa, Calif., on Sunday, March 13, 2022.(Beth Schlanker/The Press Democrat)

Santa Rosa events with a St. Patrick’s Day theme will be taking place at nightclub the Perch + Plow (90 Old Courthouse Square) from 10 p.m. to 1:30 a.m this weekend (March 15-17) for those 21 and over. Patrons will be able to imbibe green cocktails and dance to live music played by resident DJs. Cover charge at the door is $5 for women and $10 for men.

Traditional Celtic music, corned beef and cabbage dinners and Guinness will be served from noon to 11 p.m. as part of St. Patrick’s Day festivities hosted by Santa Rosa pub Goose & Fern (116 Fifth St.)

Those eager to get in their exercise while enjoying the holiday festivities can sign up for Fleet Feet’s annual St. Patrick’s Day 5K. The race begins at 10 a.m. at Old Courthouse Square, but get there early to see the Irish dancers performing at 9:15 a.m., which will be followed by the Little Leprechaun Loop at 9:30 a.m. Music, activities, beer or root beer, sponsor giveaways and a judged costume contest will be part of the post-race celebrations. (Register on Race Roster.)

Find the best places to celebrate St. Patrick’s Day in Sonoma County here.

French Chef Behind Brigitte Bistro Finds a New life in Petaluma

March 2024

By Heather Irwin

Nick Ronan, chef and owner of Brigitte Bistro in Petaluma looks forward to his grand opening later this month. Ronan transformed the former Wishbone with details inspired by his French heritage. Photographed on Wednesday, March 13, 2024. (CRISSY PASCUAL/ARGUS-COURIER STAFF)

Chef Nick Ronan of the forthcoming Brigitte Bistro has fallen in love with Petaluma.

As the longtime San Francisco restaurateur puts the finishing touches on the airy French cafe he’s planning to open in late March, it’s also clear he’s fallen in love with being a chef again.

Sitting inside the former Wishbone and 3 Cooks Cafe space, Ronan beams when talking about the cafe he’s named for his late mother. Over the past few months, he’s gutted the aged interior and added a small bar, chef’s counter seating, new kitchen appliances, an indoor bathroom and somehow, a baby grand piano, according to his Instagram page.

He’s a bear of a guy who likes to give hugs, and his motto is Love. Food. Wine. Passion. Life. People.

Ronan can’t wait to share dishes inspired by his boyhood vacations in Southern France, including steak tartare, boeuf Bourguignon, steak frites, onion soup and cherry clafoutis. He can’t wait to hug new friends (he’s a hugger) and pour wine again because, for a few years, the chef whose motto is “Love. Food. Wine. Passion. Life. People.” thought he’d lost all of them.

Over the last decade, Ronan headed the kitchens at several well-known restaurants in San Francisco, including Pawn Shop, Bisou and Beso. He wrote a book called “The Kissing Chef” and became a “culinary influencer.”

But things began to devolve both at the restaurants and in his personal life, which were only compounded by the pandemic.

“Things were changing, and people weren’t going out to enjoy a meal anymore. They weren’t going out to have a great life; they were just out to criticize. The sense of community wasn’t there any longer, and I got tired of it. I just didn’t have the joy of life,” he said. So, he took time off to rediscover himself in Marshall.

“I fell in love with nature, fish, vegetables and meat. I started to cook again. I fell in love with the community of Petaluma,” Ronan said. He worked as a private chef for Silicon Valley executives but faced another difficult moment when his mother, Brigitte, died in March 2023.

“I want to keep her soul alive. She was wonderful, and there’s a lot of emotion for me,” he said. Ronan is clear, however, that Brigitte Bistro isn’t a Michelin quest but a neighborhood spot to eat a nice dinner, grab brunch or have a glass of wine and some appetizers. More than 60 wines from Sonoma, Napa and France will be featured.

“This is such a joy. I have found a life here that really connects me here. I’ve found love again,” he said.

Stay tuned for more details when the restaurant opens. Brigitte Bistro is located at 841 Petaluma Blvd. N., Petaluma.