The patio at Robert Mondavi Winery in Oakville. (Adam Potts)
For anyone who believes Napa Valley’s influence in the world of wine is fading, the reimagined Robert Mondavi Winery begs to differ.
After an ambitious three-year renovation reported to have cost more than 100 million dollars, the winery’s owner, Constellation Brands, is betting big on the region’s future.
The story
Robert Mondavi was one of the defining figures in California wine history.
Born to Italian immigrants, he grew up in Lodi, where his parents worked with local growers and later owned a stake in a bulk wine company. By 1943, the family had earned enough to purchase Charles Krug Winery in St. Helena.
Mondavi and his brother Peter ran the winery together, but disagreed over its direction. Tensions built, and in 1966, the family pushed Robert out of the business.
That same year, he founded his namesake brand, the first major winery built in Napa Valley after the repeal of Prohibition. With Warren Winiarski — later the founder of Stag’s Leap Wine Cellars — as his first winemaker, Mondavi pursued a what seemed an audacious goal for 1960s America: creating a genuine wine culture in the United States while proving that Napa Valley wines could rival Europe’s best.
Mondavi embraced European winemaking traditions while championing American innovation. He helped popularize techniques now commonplace in California, including cold fermentation, and was among the state’s earliest adopters of stainless steel tanks and French oak barrels. He was also an indefatigable ambassador, promoting California wine around the world.
Robert Mondavi on his 90th birthday at his party at Mondavi Winery in the Napa Valley, Sept. 9, 2003. (The Press Democrat, file)
The winery changed hands in 2004, four years before Mondavi’s death, when Constellation Brands acquired it for more than $1 billion. By then, its prestige had been diluted by the proliferation of lower-priced labels, including Robert Mondavi Private Selection and Woodbridge. (Constellation recently sold those brands to focus on premium wines.)
In April, the winery opened its new, multi-million-dollar hospitality center.
The vibe
The renovation took three years, preserving the best elements of architect Cliff May’s original design, including the iconic Mission-style arch and bell tower, while giving the property a contemporary feel. Manicured lawns have been replaced with more natural landscaping.
Guests make their way through the archway leading to the garden at Robert Mondavi Winery in Oakville on Wednesday, June 24, 2026. (Christopher Chung / The Press Democrat)The new Vineyard Room wine tasting area at Robert Mondavi Winery in Oakville on Wednesday, June 24, 2026. (Christopher Chung / The Press Democrat)
The original buildings are now joined by the new Vineyard Room hospitality wing, home to seated tastings and the private Mondavi Table culinary experience.
Inside, a wall of vintage photographs traces the winery’s history. Family snapshots hang alongside images of Mondavi with figures such as Julia Child and Sophia Loren. Rather than overwhelm visitors with memorabilia, the design incorporates subtle historical touches throughout: staves from Mondavi’s original wooden casks line the tasting room ceiling, while the statue of St. Francis of Assisi that once greeted guests at the entrance now stands in the garden among works commissioned by Mondavi’s wife, Margrit.
The tasting lounge is bright and expansive, with contemporary furniture and floor-to-ceiling windows overlooking the To Kalon Vineyard and surrounding woodlands. Concrete walls are textured to evoke layers of soil, while patios wrap around the building and pathways wind through the gardens. Cabanas provide comfortable spaces for walk-in guests to sip wine by the glass or by the bottle.
The Living Room features Mondavi family photos at Robert Mondavi Winery in Oakville on Wednesday, June 24, 2026. (Christopher Chung / The Press Democrat)Guests sip wine and dine in the new Garden Room at Robert Mondavi Winery in Oakville on Wednesday, June 24, 2026. (Christopher Chung / The Press Democrat)
Guided tours include the new To Kalon Cellar, where vineyard-facing windows, skylights and gleaming temperature-controlled fermentation tanks create one of Napa Valley’s most striking production spaces. Guests also visit the intimate Tower Room tasting area tucked beneath the winery’s bell tower.
On the palate
The wines have evolved alongside the property, moving toward a more restrained use of oak. Winemaker Kurtis Ogasawara still ages the winery’s flagship reds in new French oak, but for shorter periods — about 20 months — and with lighter toast levels. The emphasis is increasingly on vineyard expression and vintage character. The organically certified, 440-acre To Kalon Vineyard remains the cornerstone of the program, supplemented by carefully sourced fruit.
The 2022 The Estates Oakville Fume Blanc ($65) is a peachy little number with a nice balance between crispness, body and toasted oak notes. A standout among Mondavi’s reds, the 2021 The Estates Stag’s Leap Cabernet Sauvignon ($95) is elegant and balanced with spice aromas, subtle tannins and juicy black fruit flavors. If you like your Cabs on the lusher side, try the 2021 The Estates Oakville Cabernet Sauvignon ($105). The wine shows off concentrated flavors of black cherries and spice, and a firm tannic structure.
Bottles of Robert Mondavi Winery Pino Noir wine in the Reception Room of the winery in Oakville on Wednesday, June 24, 2026. (Christopher Chung / The Press Democrat)
Experiences range from the Pioneer Tasting ($60) to the Legend Tasting and Tour ($150), featuring reserve wines. The Mondavi Table offers a family-style meal of seasonal Italian-inspired dishes, such as handmade ricotta cappelletti, paired with estate wines. At $95, it is comparatively approachable by Napa Valley standards.
Beyond the bottle
Mad Fritz Brewing Company cofounder Nile Zacherle pours a beer on tap at the brewery in St. Helena, Monday, Nov. 13, 2023. (Beth Schlanker / The Press Democrat)
A short drive away in Yountville, Mad Fritz Tap House offers a different expression of terroir. Brewer and owner Nile Zacherle, who is also the winemaker at David Arthur Vineyards, applies a winemaker’s sensibility to beer, sourcing water from different springs and wells around Napa Valley to shape each brew. Visitors can build a tasting flight or order a 10-ounce pour.
Robert Mondavi Winery, 7801 St. Helena Highway, Oakville. Open 10 a.m. to 4 p.m. daily. robertmondaviwinery.com
Tina Caputo is a wine, food, and travel writer whose work has appeared in numerous publications, including SevenFifty Daily, Visit California, HuffPost, and Sonoma magazine. Follow Tina on Bluesky @winebroad, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
Almost Famous Chicken Tendies, hot or not, L&B ranch and mason’s pickles from Lo and Behold Bar and Kitchen Monday, March 30, 2026 in Healdsburg. (John Burgess/The Press Democrat)
Fried chicken has been an American staple for more than 200 years, though it likely showed up at the table long before Mary Randolph included a recipe in “The Virginia House-Wife” in 1824. Southerners may claim it as their own, but crispy chicken has always had international appeal, from Japanese karaage and sweet-spicy Korean yangnyeom, sticky with gochujang, to Ukrainian chicken Kyiv.
The Colonel made it an affordable takeout staple, and in recent years, fried poultry has made the rounds at upscale restaurants with cheffy touches like aioli, housemade pickles and brioche buns.
I’m a fan of all of it, from granny’s Crisco-fried drumsticks in a cast-iron skillet to Sonoma County’s riffs on the classic: sticky-fingered fast food, Nashville hot chicken that makes your lips burn and mile-high sandwiches with enough crunch and sauce to make the grease stains on your shirt somehow worthwhile.
Editor’s Picks
The fried chicken sandwich from Belfare in Petaluma. (Kim Carroll)
Belfare Sonoma
From farm market pop-up to their own brick-and-mortar, Belfare’s piled-high classic fried chicken sandwich has weathered trends for good reason. Filled with dill pickles, Cajun cabbage and spicy sesame mayo and served on a Parker House bun, they’re my go-to for the classic. 1410 S. McDowell Blvd., Suite D, Petaluma, 707-774-6029, belfaresonoma.com
Lou’s Luncheonette
Lou’s Luncheonette has staked its claim on crispy, perfectly battered fried chicken. Their spicy Nashville is the play, here, with pickled jalapeños, ranch and slaw. Chicken biscuits with pimento cheese or honey butter and hot sauce are worth the drive. 2698 Fremont Drive, Sonoma, lousluncheonette.com
Spicy fried chicken with mac and cheese and pickles from Lou’s Luncheonette in Sonoma. (John Burgess / The Press Democrat)Gai Tod: Lemongrass fried chicken with makrut leaf at Khom Loi in Sebastopol. (Heather Irwin / Sonoma Magazine)
Khom Loi
Bite-sized fried chicken pieces, fragrant with strips of lemongrass and fried lime leaves, are a tasty Thai take on the classic. 7385 Healdsburg Ave., Sebastopol, 707-329-6917, khomloisonoma.com
Lo & Behold
Chef Sean Kelley’s “Almost Famous” tenders ($18) are a grown-up twist – crunchy, salty and with a dip of homemade ranch for good measure. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Almost Famous Chicken Tendies, hot or not, L&B ranch and mason’s pickles from Lo and Behold Bar and Kitchen Monday, March 30, 2026, in Healdsburg. (John Burgess / The Press Democrat)Fried chicken and mashed potatoes at Rosso Pizzeria & Wine Bar in Santa Rosa on Tuesday, Sept. 30, 2025. (Christopher Chung / The Press Democrat)
Rosso
Rosso’s signature fried chicken remains a standout under new ownership, served with smashed potatoes and finished with a sweet, caramelized pancetta glaze. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com
Songbird Parlour
What began as a neighborhood pop-up has become a wildly popular weekly event, available for dine-in or takeout. Call 707-343-1308 or email info@songbirdparlour.com by 5 p.m. Friday to place an order. 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com/fried-chicken-night
Hot honey fried chicken from Songbird Parlour in Glen Ellen. (Lumina Studio)Fried chicken sandwich from Lunch Box. (Lunch Box)
Lunch Box
Their well-dressed classicfried chicken sandwich is perfectly delightful, but there’s something extra sexy about their chicken Parm sando – with a crispy Parmesan-crust, marinara, melty provolone and mozzarella Shirt stains be damned. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com
Mendocino Farms
The “Not-So-Fried” Chicken Sandwich gets its crispy crunch from “Mendo Krispies” — flash-fried polenta bits. It’s a healthier take on the classic that doesn’t get lost in translation. Montgomery Village, 2400 Sonoma Ave., Suite D4, Santa Rosa, 707-921-2482, mendocinofarms.com
The “Not So Fried Chicken” Sandwich with Mendo’s krispies, herb aioli, mustard pickle slaw, tomatoes and pickled red onions on toasted ciabatta from Mendocino Farms Tuesday, May 13, 2025, in Santa Rosa’s Montgomery Village. (John Burgess / The Press Democrat)Fried chicken teriyaki sandwich from Acorn Cafe in Healdsburg. (Acorn Cafe)
Acorn Cafe
I’m deeply in love with this Godzilla of a sando that isn’t afraid of bending the rules. Sweet soy, pickled veggies, sliced jalapeño and chili aioli lean toward a banh mi, but it’s entirely its own beast, with a restrained crunch that tickles rather than tear up the inside of your mouth. 124 Matheson St., Healdsburg, acornhealdsburg.com
Bonchon
Fans of sweet, sticky, garlicky-glazed Korean fried chicken will find plenty to like at this fast-casual spot, which pairs it with sauces, including creamy cucumber-wasabi, spicy Korean sauce, Japanese mayo and good old ranch. 447 N. McDowell Blvd., Petaluma, 707-241-3765, bonchon.com
Fried chicken and French fries from Bonchon Korean Fried Chicken. (Bonchon)Southern fried chicken with garlic smashed potatoes, slaw, braised greens and a biscuit from Sweet T’s Restaurant + Bar in Windsor. (John Burgess / The Press Democrat)
Sweet T’s Restaurant + Bar
Southern-style fried chicken comes with garlic smashed potatoes, braised greens, slaw and a biscuit. It’s a classic plate done right. 9098 Brooks Road S., Windsor, 707-687-5185, sweettssouthern.com
Sushi Kosho
Call ’em knobs, nibbles, or chicken cuties, these bite-sized bits are crispy fried nuggies to nosh, swimming in a sweet-savory puddle of sesame aioli with yuzu kosho. 6750 McKinley St., Sebastopol, 707-827-6373, koshosushi.com
Chicken meatball charcoal-grilled skewers at Sushi Kosho in Sebastopol. (Heather Irwin / The Press Democrat)
Saucy Mama’s Jook Joint
Buttermilk-fried chicken with a side of okra, mac and cheese, cornmeal waffles, and butter crack is both naughty and nice. And impossible to share. 16632 Highway 116, Guerneville, 707-604-7184, saucymamasjookjoint.com
More Great Fried Chicken
Sax’s Joint
It takes 20-plus minutes to cook, so you know it’s fresh outta the fryer. Crispy, crunchy and sweet are a perfect combo. 317 Petaluma Blvd. S., Petaluma, 707-559-3021, saxsjoint.com
Fried chicken and waffles at Sax’s Joint in Petaluma. (Chris Hardy / for Sonoma Magazine)Fried chicken sandwich with goat cheddar, romaine, garlic mayo, bacon, Della Fattoria bun at Brewsters Beer Garden in Petaluma. (Heather Irwin / Sonoma Magazine)
Brewster’s Beer Garden
Fried chicken sandwich with goat cheddar, romaine, garlic mayo and bacon on a Della Fattoria bun. Yum. 229 Water St., Petaluma, 707-981-8330, brewstersbeergarden.com
Dave’s Hot Chicken
Dave’s Hot Chicken in Santa Rosa. (Dave’s Hot Chicken)
It may be a chain, but that doesn’t mean this mild to Oh My Lord spicy chicken isn’t awesome. Get a mix of sliders and tenders with coleslaw, fries and sauce. You won’t regret it. 2240 Mendocino Ave., Suite C-1, Santa Rosa, 707-582-2200, daveshotchicken.com
Freshly picked strawberries at Piano Farm in Bloomfield on Wednesday, July 28, 2021. (Christopher Chung/ The Press Democrat)
Ruby-red strawberry juice drips down your chin and your hands are sticky and stained purple with blackberries. It’s the joy of summer, when fresh fruit flourishes and can be savored right from the garden at roadside stands or u-pick farms. Then, as the beloved Gravenstein ripens in late July, you can pick apples in and around Sebastopol. Here are a few favorite spots for procuring berries, apples and other produce.
Kokopelli Farm, Sebastopol
Boysenberries, Blackberries and Raspberries: This organic farm, owned and operated by Shepherd Bliss, has been in business for over 30 years. The farm welcomes berry pickers by appointment only and has an on-site farm stand. Call 707-829-8185 to make an appointment. The best time for berry picking is in the morning; that’s when the berries taste best, said farmer Shepherd. Youth over 15 are welcome. 1543 Cunningham Road, Sebastopol, 707-829-8185
Earthseed Farm, Sebastopol
Blackberries, Raspberries, Plums, Pluots, Apples: This 14-acre solar-powered organic farm and orchard in Sebastopol is operated in accordance with Afro-Indigenous permaculture principles. It welcomes berry and fruit pickers by appointment on select days in July and August (find upcoming u-pick dates on the farm’s website). Plums, pluots, blackberries, raspberries and a variety of apples are available in the summer. 3175 Sullivan Road, Sebastopol, 707-829-0617, earthseedfarm.org
San Francisco resident Erica Stinemates heads out after picking blackberries to make jam at EARTHseed Farm in Sebastopol. (Beth Schlanker / The Press Democrat)At Boring Farm, a u-pick raspberry farm in Sebastopol. (Boring Farm)
Boring Farm, Sebastopol
Raspberries: This family-friendly, certified organic red raspberry u-pick farm welcomes berry pickers from 9 a.m. to 1 p.m. on Saturdays from June through September. Make reservations online and check the farm’s Facebook page for the latest info. There is plenty of space for a post-berry-picking picnic by the ponds. Raspberries are $11.99 per pound. 4200 Canfield Road, Sebastopol, theboringfarm.com
West County Community Farm, Sebastopol
Produce, Herbs and Flowers: Formerly known as Green Valley Community Farm, this Sebastopol farm offers a Community Supported Agriculture (CSA) membership program that allows members to pick flowers, herbs and seasonal crops daily from June through Thanksgiving. The farm grows over 20 varieties of edible and cut flowers, over 20 varieties of perennial and annual herbs, and a vast assortment of produce, from strawberries and cherry tomatoes to pumpkins and sugar snap peas. Due to its popularity, the farm’s 2026 CSA program is currently full, and a waitlist is available for when spots open up. 1720 Cooper Road, Sebastopol, westcountycommunityfarm.com
Lao’s Strawberry Stand, Sebastopol
Strawberries: Easier than u-pick, but just as fresh. Lao Saetern’s wood shack brims with baskets of super-sweet, glistening strawberries he personally farms. Expect long lines and, sometimes, rationing of the precious nibbles to one basket per person. 5556 Sebastopol Ave., Sebastopol, just west of Duer Road, 916-860-2945, facebook.com/LNProduceStand
Muoang Saetern and her husband Ryan make the long drive from Visalia to run the sales from the Highway 12 strawberry stand near Sebastopol for their father Lao so he can spend the weekend caring for the equipment in the fields Sunday, May 19, 2024. (John Burgess / The Press Democrat)Torn Saetern loads up on flats of strawberries between rushes of customer at the strawberry stand on Watmaugh Road at Arnold Drive in Sonoma Wednesday, May 15, 2024. (John Burgess / The Press Democrat)
Watmaugh Strawberries, Sonoma
Strawberries: Another popular stop for strawberries, this farm stand on Arnold Drive at West Watmaugh Road, just south of Sonoma, sells just-picked berries that are ripe all the way through and still warm from the sun. The stand occasionally sells other produce, like apricots, cherries, peaches and nectarines. Check their Facebook page for hours. 1120 Watmaugh Road, Sonoma, 916-807-1538
Duckworth Family Farm, Sebastopol
Blueberries: This Sebastopol farm is open for u-pick blueberries in June. Reservations are required and fill up fast, so it helps to sign up for the farm’s newsletter for updates on availability. After harvesting, guests can enjoy blueberry ice cream made on the farm. Reserve a pick time online. 2950 Canfield Road, Sebastopol, 707-829-7999, duckworthfarmblueberries.com
Lorri Duckworth helps pick blueberries with Goldridge firefighters for their annual pancake breakfast at the Duckworth Family Farm in Sebastopol, Thursday, June 29, 2023. (John Burgess / The Press Democrat)Aaron Brown, in white shirt, and Colin Blackshear at Ratzlaff Ranch, where they press their fruit. (Kim Carroll)
Apple-A-Day Ratzlaff Ranch, Sebastopol
Golden Delicious and Roman Beauties: This family-run farm in Sebastopol grows apples and pears and makes apple juice. U-pick of Golden Delicious and Roman Beauties is offered in September and October. Gravensteins are available for purchase when in season (from late July). No reservations needed. Visit website or Facebook page for updates. 13128 Occidental Road, Sebastopol, 707-823-0538, appleadayranch.com
Chileno Valley Ranch, Petaluma
Apples: Mike and Sally Gale bought this Petaluma ranch in 1993 and have since planted 400 apple trees. They welcome apple pickers from 9 a.m. to 1 p.m. on Sundays in September and October. Honey, lavender and baked goods are available for purchase. $10 entry fee per family; apples are $2 per pound. Check Facebook page for updates. 5105 Chileno Valley Road, Petaluma, 707-765-6664, mikeandsallygalebeefranch.com
Three-year-old Rafi Brenman eating his way through the orchard at Chileno Valley Ranch in Petaluma. (The Press Democrat, file)
Shone Farm, Forestville
Berries, Flowers and Cherry Tomatoes: Santa Rosa Junior College’s student-run farm in west county will hold u-picks from 10 a.m. to 2 p.m. on Fridays from July through Sept. 18. They will also be selling cut flowers, beef, vegetables and other goods like olive oil and berry preserves. Free parking and admission. See website and Instagram for details and updates. 7450 Steve Olson Lane, Forestville, 707-527-4653, shonefarm.santarosa.edu
Laguna Gold Fruit Co., Santa Rosa
Peaches: The farm has 16 varieties of peaches, both white and yellow, to choose from while walking through the 10-acre orchard. Upon arriving, guests will receive picking baskets that hold up to 10 pounds of fruit and directions to the ripest peaches. U-pick season runs from July 1 through the end of August. Open 9 a.m. to 1 p.m. on Saturdays. 2600 Laguna Road, Santa Rosa, 707-322-5806, lagunagoldfruit.com
Kaila Bohler, Charlie Wiltsee and Maci Martell contributed to this article.
Paella at Bravas Bar de Tapas in Healdsburg. (Jesse Cudworth)
Choosing 50 of Sonoma County’s top dishes is a monumental task and one that confirms we are spoiled for choice when it comes to delicious things to eat.
From dishes designed for big nights out and dressing up, to ones suitable for casual hangs and just chowing down, these selections offer a snapshot of a fraction of the great food in Sonoma County right now. More than a definitive list, consider this a road map for a journey of discovery to find 50 favorites of your own.
Classic for a Reason
A classic dish endures. It earns its place by delivering every single time. No reinvention, no trendy flourishes, just the quiet confidence of something that knows exactly what it is and doesn’t need to prove a thing.
Fish and chips at The Goose & Fern in Santa Rosa’s Railroad Square. Photographed March 22, 2025. (Chad Surmick / The Press Democrat)
Fish & Chips, Goose & Fern
Skip the trip to the coast, because you won’t find a better version of this Brit classic anywhere but Santa Rosa. It’s a perennial on our “best of” lists thanks to its generous portion of beer-battered rock cod, hand cut fries, and zippy tartar sauce. A pint of Guinness and a bottle of malt vinegar are the only two things that can make it any better. 116 Fifth St., Santa Rosa. 707-843-4235, thegooseandfern.com
Duck Confit, Augie’s French
An empty, spinning dish may be all that’s left just minutes after this dish arrives at the table. Chef Mark Stark and his team know how to make duck legs sexy, with a crisp skin and soft, juicy meat that only low-and-slow confit cooking can produce. But that’s just the warmup. Underneath are saucy fondant potatoes glazed with garlic butter, caramelized onions, figs, and more butter. So naughty, but so nice. 535 Fourth St., Santa Rosa. 707-531-4400, augiesfrench.com
Burger Harn, Lunch Box
What began as a humble pop-up has become a smashburger destination in Sebastopol. The tiny café is barely big enough to contain the giant flavors coming out of Derek and Megan Harn’s kitchen, but somehow they manage. Their namesake Burger Harn is the burger they searched for in Sonoma County, but couldn’t find. With a juicy patty, classic Thousand Island-style sauce, shredded iceberg lettuce, American cheddar, and a dill pickle, this burger gets everything right. 128 N. Main St., Sebastopol. lunchboxsonomacounty.com
The Burger Harn from Lunch Box in Sebastopol. (Lunch Box)Street Social is tucked away inside the historic Lan Mart building Thursday, Aug. 14, 2025, in Petaluma. (John Burgess / The Press Democrat)
Hamachi Collar, Street Social
Chef Jevon Martin’s ever-changing menu is a celebration of season and place, making it hard to pin down a single standout—except the hamachi collar, a fixture with a well-earned place of honor. Typically grilled and layered with ingredients like black garlic and miso, it arrives with lettuce and shiso leaves for building bite-sized wraps that deliver big flavor. Find this hidden gem tucked inside the Lan Mart building. 29F Petaluma Blvd. N., Petaluma. 707-774-6185, streetsocial.social
Crab Sandwich, Spud Point Crab Co.
You’ll grumble at the ever-present line and swear that the toasted French roll stuffed with 1/4 pound of Dungeness crab is overrated as you circle for parking. But sweet chunks of crab, pulled fresh from the docks, served on a bun adorned simply with swipes of creamy Louie sauce and devoured as the bay breeze caresses your face will flip the script every time. Go during crab season for the ultimate experience. 1910 Westshore Road, Bodega Bay. 707-875-9472, spudpointcrabco.com
Bolognese, Portico
A Bolognese sauce is just “sauce” in Bologna, where owner Paolo Pedrinazzi grew up and where tomatoes aren’t the star of the show. Instead, thick strands of homemade pasta hold onto a ragu of diced carrots and green pepper, with ground beef and pork taking center stage and strained tomatoes in the background. As authentic and good as it gets outside of Italy. 110 N. Main St., Sebastopol. 707-888-9136, porticosocialfood.com
Bolognese lasagna made with 12 layers of spinach pasta, ragu and béchamel sauce at Portico in Sebastopol, Wednesday, April 24, 2024. (Beth Schlanker / The Press Democrat)Beef Bourguignon, Julia Child’s recipe, from the Healdsburg Bar & Grill Thursday, Jan. 22, 2026, in downtown Healdsburg. (John Burgess / The Press Democrat)
Boeuf Bourguignon, Healdsburg Bar & Grill
HBG is Healdsburg’s neighborhood bar, where buckets of fried chicken, burgers, and beer are a standing order for regulars. With a recent menu refresh by Charlie Palmer, boeuf bourguignon has sashayed its way into the pub lineup. Palmer, who once cooked this French staple with Julia Child, leans into her classic version, with tender beef, pearl onions, potatoes, and carrots anchored in a savory sauce that calls for a portion of crusty bread. Seasons be damned, this is a dish we could eat all year. 245 Healdsburg Ave., Healdsburg. 707-433-3333, healdsburgbarandgrill.com
Pork Chop, Cafe La Haye
Since opening in the late 1990s, Cafe La Haye’s quiet refusal to reinvent itself has served it well. The pork chop has remained on the menu for nearly three decades—because it’s just that good. A perfect cross-hatch of grill marks on the frenched chop, a moist interior, and bouncy gnocchi and mushrooms are the perfect sidekicks. What truly sets it apart is the sweet-tart mustard vinaigrette, a long-coveted recipe locals have been trying to crack for years. 140 E. Napa St., Sonoma. 707-935-5994, cafelahaye.com
Pork chop with warm mustard seed vinaigrette, roasted mushrooms, potato gnocchi and Swiss chard at Cafe La Haye on Wednesday, Oct. 29, 2025, in Sonoma. (John Burgess / The Press Democrat)Paella at Bravas Bar de Tapas in Healdsburg. (Jesse Cudworth)
Chef’s Choice: Paella at Bravas Bar de Tapas, Healdsburg
Charlie Palmer, Charlie Palmer Collective & Appellation
With high-end restaurants in New York and Sonoma—plus his new Appellation hotel and restaurant—chef Charlie Palmer rarely sits still. When he does, the longtime Healdsburg resident heads for a giant pan of paella, the classic Spanish rice dish Bravas Bar de Tapas has made its calling card, including a live-fire version on Friday and Saturday nights. 420 Center St., Healdsburg. 707-433-7700, barbravas.com
Daily Bread
Give us this day our daily carbs. At its simplest, bread is just flour, yeast, and water—but in the right hands, that humble starter becomes something essential: a desert-island must-have (with unsalted butter, please), the backbone of any great sandwich, and what you reach for to mop up every last drop on the plate.
Various breads from local bakeries and restaurants, including, clockwise from left, focaccia from Pastasciutta, toast from Quail & Condor, baguettes from Sarmentine, fougasse from Goguette, Parker House rolls from Bijou and scones from Nightingale Breads. (John Burgess / The Press Democrat)
Toast, Quail & Condor
Does a good slice of toast ever really go out of style? Not when it’s a thick slab of sourdough smothered with butter, cinnamon, and sprinkle of tonka bean, a fragrant spice with notes of vanilla and clove. This morning fast-breaker is part of the menu at Melissa and Sean McGaughey’s new retail bakery and café, where bread isn’t just a passion, it’s a lifestyle. 44 Mill St., Unit J, Healdsburg. 707-473-8254, quailandcondor.com
New breakfast items at Quail & Condor in Healdsburg include simit, a cousin to the bagel; toast with chocolate hazelnut spread; Turkish breakfast with a soft boiled egg, cheese, olives and vegetables; and toast with homemade jam. (Heather Irwin / The Press Democrat)Onion focaccia at Pastasciutta in Geyserville. (Heather Irwin / The Press Democrat)
Fresh Focaccia, Pastasciutta
An oil-stained paper bag is the hallmark of focaccia perfection, and Italian baker Sonja Bugica wouldn’t have it any other way. Inside her tightly packed Italian bodega, stacks of fresh focaccia are topped with caramelized onions or tomato sauce, but the rosemary and salt version is the ideal—blistered, airy, and slicked with just enough olive oil to leave its mark. 21023 Geyserville Ave., Geyserville. instagram.com/pastasciutta707
Sunday Scones, Nightingale Breads
Early birds get the scones on Sunday mornings, the one day a week they’re made in the bakery’s wood-fired oven. It’s worth setting your alarm, because most are already spoken for by regulars who know pre-ordering is key for best choice of their sweet and savory flavors. Sleep in and it’s crumb city for you. 6665 Front St., Forestville. 707-887-8887, nightingalebreads.com
A peanut butter and jelly scone at Nightingale Breads in Forestville. (Darryl Bush / For The Press Democrat)Sarmentine baguettes during the Snail of Approval award ceremony held at Grange Hall in Sebastopol on Wednesday, Feb. 28, 2024. (Erik Castro / For The Press Democrat)
Baguette, Sarmentine
Santa Rosa’s French expat community bring their appetites for proper patisserie and bread—lucky for us. Alexandra Zandvliet’s pandemic-era startup has grown into three Sonoma county bakeries where crackly-crusted baguettes routinely sell out before noon. You’ll likely tear into one before you hit the freeway, so buy two. 52 Mission Circle, Suite 112, Santa Rosa; 840 Petaluma Blvd. N., Petaluma; 6760 McKinley St., Suite 150, Sebastopol. sarmentine.com
Parker House Rolls, Bijou
The aroma of a yeasty Parker House roll should announce itself well before the bread hits the table. The soul of this dinner table staple is its mile-high rise, and at Bijou, they practically levitate, tethered only by tiny flakes of sea salt. It’s a fleeting magic—soft, airy, gone in a breath—that speaks to chef Stéphane Saint Louis’ easy fluency across cuisines. 190 Kentucky St., Petaluma. 707-753-9155, restaurantbijou.com
Cheese Fougasse, Goguette
Lines form early at this family-run bakery, where proprietor Najine Shariat is often out front in her baker’s cap, greeting customers and handing out samples of the day’s bake. On Wednesdays only, that includes fougasse au fromage, an oblong loaf with Gruyere and herbes de Provence. Three slashes down the center open as it bakes, creating its signature look and a crust that begs to be torn apart and shared. Pre-order to make sure you don’t leave empty-handed. 59 Montgomery Drive, Santa Rosa. goguettebread.com
Patate e Porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)
Chef’s Choice: Pizza at L’Oro di Napoli
Michelle Wood of Jimtown and Then Sum
Most days, Wood has her hands—and steamers—full with her handmade dim sum, but on her days off, she heads for the truest Neapolitan pies around. Each pizza is hand-stretched and bakes in just 90 seconds. That pillowy halo around the edge called the cornicione holds in the restrained toppings: Tomato sauce, cheese, olive oil, basil, but really, the key to this pizza is in the dough. 208 Petaluma Blvd. N., Petaluma. 707-981-7175; 629 Fourth St., Santa Rosa. 707-541-6394, lorodinapolica.com
Perfect Bite
It’s not a snack, and it’s not a meal—it’s that one perfect bite that makes your eyes roll back and forget everything else for a few moments. Usually indulgent and always comforting, it’s the menu item you know you shouldn’t order, but always do anyway.
Saganaki Flambé, Kalimera
Salty Halloumi cheese is spectacular just simply grilled, but when it’s drenched in booze and lit on fire with a blast of heat that threatens eyebrows, it’s even better. Kalimera, in downtown Santa Rosa’s Brickyard Center, has a menu full of Greek drama but the saganaki—Cyprus cheese covered with honey, raisins, apricots, and brandy—is a scene stealer when it gets a tableside flambé. Opa! 458 B St., Santa Rosa. 707-308-4928, kalimerabarandgrill.com
Saganaki flambé with Cyprus halloumi cheese, citrus honey Chardonnay raisins, Turkish apricots served tableside with a dramatic brandy flambé from Kalimera Bar & Grill on Tuesday, April 7, 2026, in Santa Rosa. (John Burgess / The Press Democrat)Almost Famous Chicken Tendies, hot or not, L&B ranch and mason’s pickles from Lo & Behold Bar and Kitchen Monday, March 30, 2026, in Healdsburg. (John Burgess / The Press Democrat)
Chicken Tenders, Lo & Behold
Chef Sean Kelley’s “Almost Famous Chicken Tendies” are ready for their close-up. The chef-y version of this kid food classic, they’re the juiciest strips of crunchy, salty fried chicken ever. Dipped in homemade ranch with a side of pickles, they’re worthy of a standing ovation. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com
Caviar and Onion Dip, The Madrona
A little bit lawn party, a little bit frat party, this luxurious high-low dip makes the perfect cocktail bite on the tented patio of one of Healdsburg’s best kept secrets. Go for brunch, and wander through the garden, or a quick pre-dinner nosh at Hannah’s bar. 1001 Westside Road, Healdsburg. 707-395-6700, themadronahotel.com
Onion and trout roe dip from The Madrona in Healdsburg. (Cole Keister)El Molino Central on Highway 12 in Sonoma’s Boyes Hot Springs. (Robbi Pengelly / The Sonoma Index-Tribune)
Fish Tacos, El Molino Central
Hand-ground masa and loving hands pressing fresh tortillas one by one are the key to El Molino’s cult-like following. But those in the know head straight for the puffy, beer-battered fish tacos with light breading, spicy arbol chile salsa, and lime crema to cool things down. Your future self will thank you for grabbing some tortillas and tamales for later. 11 Central Ave., Sonoma. 707-939-1010, elmolinocentral.com
Little Baskets, Sea Thai Bistro
Though it reads a little plain on the menu, this cheeky appetizer for the table is made with a nest of flash-fried egg noodles, shredded carrot, crescents of crisp cucumber, cherry tomatoes, onion, cashew, and sweet chili vinaigrette wrapped in lettuce cups. Part salad, part hors d’oeuvres, it’s all about the holy Thai trinity of flavors: Sweet, sour, and savory. 2350 Midway Drive, Santa Rosa. 707-528-8333, seathaibistrobar.com
Martini Prawns, Osake
Did chef Gary Chu invent these devilishly crisp shrimp awash in a creamy sweet-spicy sauce? No one really knows, but Sonoma County is happy to give him full credit. Once a fixture of his now-shuttered eponymous Chinese restaurant, they’ve found a new home at Osake. Served in a martini glass with a tangle of shaved carrot, these prawns put cocktail shrimp to shame. 2446 Patio Court, Santa Rosa. 707-542-8282, osake-sushi.com
Martini Prawns, crispy prawns in a spicy aioli sauce from Osake Japanese restaurant Thursday, April 3, 2026 in Santa Rosa. (John Burgess / The Press Democrat)Fried mozzarella sticks with marinara from Buck’s Place on Friday, July 19, 2024, in Sonoma. (John Burgess / The Press Democrat)
Mozzarella Sticks, Buck’s Place
It’s not often someone insists you try the mozzarella sticks at a restaurant, but this is one of those times. The brains behind the county’s best Nashville fried chicken (Lou’s Luncheonette) have created gooey batons of pure delight—a crisp, Parmesan-dusted batter outside and soft mozzarella inside. Grab your phone to capture the ultimate cheese pull. 401 Grove St., Sonoma. 707-231-1245, bucks-place.com
Dahlinho de Tapioca, fried bite with aged gouda, Parmigiana and chili jam from the prix-fixe tasting menu at The Lodge at Dawn Ranch on Thursday, Sept. 4, 2025, in Guerneville. (John Burgess / The Press Democrat)
Dadinho de Tapioca, Dawn Ranch
The $155 “All That” tasting menu from Guerneville’s Lodge at Dawn Ranch is one of the most under-the-radar deals for top-tier dining. Co-executive chefs Ignacio Zuzulich and Juliana Thorpe have created a menu that draws heavily on their South American roots. Dadinho de Tapioca, a favorite Brazilian snack, is one of several first bites on the tasting menu. The exterior crunch gives way to a melty, cheesy middle. Fortunately, dadinhos are also available at the lodge lounge if you’re just stopping by for a nibble. 16467 Highway 116, Guerneville. 707-869-0656, dawnranch.com/dine
Chef’s Choice: Hand Rolls at Geyserville Gun Club
Liza Hinman of The Spinster Sisters
If a dive bar had an interior designer and a professional chef, you’d have the Geyserville Gun Club. The flip side to chef Dino Bugica’s Diavola, the GGC, as it’s called, is an after-hours favorite of chefs like Hinman, who are ready for some hearty grub when the apron comes off. Hinman, who worked with Bugica at the legendary Santi, clocks the hand rolls filled with spicy scallops, sliced amberjack, salmon belly, or unagi as a best bite. 21025 Geyserville Ave., Geyserville, 707-814-0036, geyservillegunclub.com
A hand roll, fried chicken, ramen and tacos with cocktails at the Geyserville Gun Club. (Emma K Creative)
Shareables
There are two types of people in the world: those who hover over their plates ready to swat away anyone too close, and those who prefer to exchange bites exploring everything and claiming nothing. These dishes were made for sharing, so expect a rogue fork to pop onto your plate at any moment.
The Oktoberfest Platter from Tisza Bistro in Healdsburg. (John Burgess / The Press Democrat)
Oktoberfest Platter, Tisza Bistro
Torn between chef Krisztian Karkus’ crispy schnitzel and housemade sausage? Skip the decision and get both. Lean all the way in with a German smorgasbord that reads like an Oktoberfest greatest hits: Fried veal schnitzel, bratwurst, three kinds of sausage, a duck leg, potato dumplings, sauerkraut, red cabbage, spätzle with mushroom sauce, cucumber salad, and lingonberry jam. Just keep the yodeling of joy to a minimum. 165 Healdsburg Ave., Healdsburg. 707-291-5193, tiszabistro.com
Magic Nachos, Gio y Los Magos
These aren’t just nachos, they’re magical nachos. Find the truck at Mitote Food Park with the unhinged wizard zapping a torta with lightning and presto, you’ve found Gio y Los Magos. Their take on the happy hour classic is a foil-covered plate piled high with tortilla chips, a daring amount of cheese, guacamole, sour cream, carnitas, diced onions, and cilantro. What’s magic about that? They’ll disappear before your eyes. 100 Sebastopol Road, Santa Rosa. instagram.com/gioylosmagos
Dino Ribs, A&M BBQ
They may not be sourced from a brontosaurus, but these jumbo beef ribs look positively Flintstonian. Most days, you’ll find pitmaster Kris Austin at the outdoor smoker, tending Texas-style brisket, chicken, and sausages. On Saturdays and Sundays only, though, Dino Ribs take top billing. Fall-off-the-bone tender, caramelized outside and juicy within, they’re worth the line. Don’t skip the sides: candied yams, collard greens, and baked beans are all made in-house. 495 S. Main St., Sebastopol. 707-888-1315, ambbqllc.com
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)Traditional tableside steak tartare with hand-cut flank steak, quail egg, cornichons, capers, olive oil, Dijon mustard and pommes gaufrette from Brigitte Bistro on Sunday, July 6, 2025, in Petaluma. (John Burgess / The Press Democrat)
Tableside Steak Tartare, Brigitte Bistro
If you’ve ever wanted a whole restaurant to turn and stare, here’s your moment. A rolling cart, wheeled tableside, is stocked with everything needed to build a perfect tartare. With a bit of theater, raw quail egg, Dijon mustard, and olive oil are whisked into an emulsion, then finely chopped flank steak, cornichons, capers, and Worcestershire get their moment. Voilà, tartare. Served with potato chips and a healthy dose of fun, it’s equal parts show and starter. 841 Petaluma Blvd. N., Petaluma. 707-981-8381, brigittebistropetaluma.com
Chicken Parmesan, Catelli’s
Juicy, breaded chicken with a pool of sassy tomato sauce and melted burrata on a bed of smoky, buttery polenta is the very definition of comfort food. Served bubbling hot in a cast-iron skillet, this is the pinnacle of chicken Parm. If you’re still not convinced, the Catellis’ generations-long history of feeding Sonoma County like family is a pretty good sign you’re in the right place. 21047 Geyserville Ave., Geyserville. 707-857-3471, mycatellis.com
Chicken Parmesan at Catelli’s Restaurant in Geyserville. (Heather Irwin / The Press Democrat)Onion gratin with Gruyere at Bistro Lagniappe in Healdsburg. (Jesse Cudworth)
Onion Gratinée, Bistro Lagniappe
There are a handful of dishes that will make you weak in the knees and linger in your taste memory, and this is one of them. Layers of sweet onions are caramelized in butter for hours, then bathed in Parmesan broth, blanketed with white cheddar and Gruyère, and baked in a wood-fired oven. Foamed bechamel and a dusting of black pepper finish the whole glorious thing. It looks simple, but behind that quiet beauty are hours of labor. 330 Healdsburg Ave., Healdsburg. 707-473-8181, lagniappehealdsburg.com
The Mush-a-Roni square pizza with red sauce, pepperoni, cremini mushrooms, shaved Parmesan and fresh basil from PizzaLeah Wednesday, April 16, 2025, in Windsor. (John Burgess / The Press Democrat)
Mush-A-Roni, PizzaLeah
You don’t go to PizzaLeah just for the pizza—you go for Leah. With the trophies and titles to back it up, she’s one of the world’s top pizza pros. She makes a limited number of her award-winning square pan pies each day and the one with mushrooms, pepperoni, and shaved Parmesan is a fan favorite, but when they’re gone—they’re gone. If that’s the case, console yourself with Old Grey Beard, a spicy, saucy round pie with fontina, mozzarella, Italian sausage, Calabrian peppers, hot honey, and orange zest. It’s hard to go wrong. 9240 Old Redwood Highway, Suite 116, Windsor. 707-620-0551, pizzaleah.com
Vegetarian Combo, Abyssinia
A manhole-sized platter of tangy injera, an Ethiopian flatbread, topped with spicy berbere lentils, split peas fragrant with garlic and ginger, tomato-simmered collard greens, and mashed chickpeas are a reminder of how deeply flavorful and remarkably rewarding plant-based eating can be. The vegetarian combo is a great way to dive into this rip-and-dip cuisine, built for scooping, sharing, and using your hands. Order an extra side of injera made with gluten-free teff flour just in case. 913 Fourth St., Santa Rosa. 707-568-6455, my-abyssinia.com
Clockwise from left: yebeg key we’t, yebeg tibs, miser we’t, and tikel gomen, from Abyssinia restaurant in Santa Rosa. (Christopher Chung / The Press Democrat)Liberty Farms duck wings with Grand Marnier and black pepper gastrique at Wit & Wisdom in Sonoma. (Heather Irwin / The Press Democrat)
Chef’s choice: Duck wings at Wit & Wisdom
Ari Weiswasser of Stella and Glen Ellen Star
The owner of Glen Ellen Star, Kenwood’s Stella, and Smash, the new smashburger spot in Sonoma, has plenty on his plate these days. But when it’s time to chill with some friends and family, Wit & Wisdom’s sticky orange, Grand Marnier-glazed duck “wings” are his top pick for passing around the table. Extra napkins required. 1325 Broadway, Sonoma. 707-931-3405, witandwisdomsonoma.com
Spice Is Right
The Spice Route was the original global trade network and we’re all richer for it. Freshly ground, bloomed in oil, or toasted over fire, spices build flavor in vibrant layers shaping dishes from all over the world, and there’s plenty here to savor.
Quesabirria, Jalapeño Grill
You always remember your first time—a gas station, a taco truck, and a cup of consommé. Jalapeño Grill’s golden, cheese-laced, meat-filled quesabirria tacos set the standard against which all others are measured and so good it earned them a brick-and-mortar location. Dally with others, but you’ll always come back for the crisp, drippy, gloriously messy tacos that beg for one more dunk in the chile-infused broth that’s good enough to sip on its own. 1630 Sebastopol Road, Santa Rosa. Trucks are at 1720 Piner Road and 921 Sebastopol Road, Santa Rosa. instagram.com/jalapenomexicangrills
Queso tacos with birria from Jalapeños Mexican Grill on Sebastopol Road in Santa Rosa, Wednesday, Jan. 25, 2023. (John Burgess/The Press Democrat)Shakshuka stew with chickpeas, peppers and tomatoes, with griddled halloumi cheese, baked eggs and a side of pita at Pearl in Petaluma on Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Shakshuka, Pearl
Chef Brian Leitner whirls around his tiny Petaluma kitchen with intense precision, keeping the wood-fired stove stoked for his lineup of savory Levantine and North African dishes, from lamb meatball tagines to the restaurant’s showstopping shakshuka. It remains one the most popular picks for good reason: a vivid tomato stew filled with chickpeas, fresh fava, baked eggs, and grilled sheep’s-milk cheese. Add the warm pita for optimal sopping. 500 First St., Petaluma. 707-559-5187, pearlpetaluma.com
Pollo al Horno, El Coqui
You don’t have to be from Puerto Rico for this grandma-style chicken and rice dish to make you homesick. Comfort transcends culture, and these sofrito-infused chicken thighs with seasoned yellow rice, sweet plantains, red beans, and a few shakes of vinegary pique de piña are soul-satisfying. It’s the restaurant’s signature dish for a reason. 400 Mendocino Ave., Santa Rosa. 707-542-8868, elcoqui2eat.com
The Pollo al Horno featuring chicken, black beans, rice, and plantains at El Coqui Puerto Rican Cuisine in Santa Rosa Sunday, Jan. 18, 2026. (Beth Schlanker / The Press Democrat)Beef Combination Pho Soup with steak, flank, brisket trip & meatball from VN Flavor restaurant Wednesday, Aug. 3, 2025, in Rohnert Park. (John Burgess / The Press Democrat)
Beef Combination Pho, VN Flavor
Cambodian-born Sovandy Kien and her husband, Nouly Chhem, have built their lives around food. In their tiny Rohnert Park kitchen, Chhem tends the fire, fanning coals for barbecued ribs while keeping a close eye on a pot of beef bone broth that simmers for hours. The result is a clear, richly flavored stock, fragrant with warm spices. Poured over rice noodles, flank steak, brisket, meatballs, and tripe, it’s deeply satisfying for both stomach and soul. 90 Raley’s Towne Center, Rohnert Park. 707-843-7585, vnflavorvietnamese.com
Turmeric Chicken Wrap, Spread Kitchen
Levantine street food turns into a full-blown obsession at chef Cristina Topham’s cozy Mediterranean kitchen tucked into a Boyes Hot Springs neighborhood. Her grilled turmeric chicken, rubbed with warm shawarma spices, is swaddled in a garlicky sauce called toum (order extra), layered with pickled vegetables, mint, parsley, and cabbage on griddled lavash. Get it “local style” with hummus and harissa for an extra hit of flavor. Go with friends and add za’atar fries, saffron rice, and a dip platter, then settle into the tucked-away patio that feels a world away from Wine Country. 18375 Highway 12, Sonoma. 707-721-1256, spreadkitchensonoma.com
Spread Kitchen, Sonoma chef/owner Cristina Topham’s mezze menu Thursday, April 3, 2025, is a selection of small savory plates with dips, marinated veggies, olives, breads, nuts and marinated feta shared by the table. (John Burgess / The Press Democrat)Crispy rice with scallion-ginger from Valley Bar + Bottle on the Sonoma square. (John Burgess / The Press Democrat)
Crispy Rice, Valley Bar & Bottle
With crisp, browned edges and a soft interior, crispy rice is one of the happiest kitchen accidents to ever happen to inattentive cooks. Valley Bar & Bottle has made it an evergreen item on their menu, with a gentle pour of scallion and ginger sauce, sliced green onions, and a twist of cracked black pepper. It’s more side dish than entrée and the ideal partner for their charred miso cabbage or braised greens. 487 First St. W., Sonoma. 707-934-8403, valleybarandbottle.com
Khao Soi, Khaosoi Thai Zen
Time is the key ingredient in this deeply aromatic Northern Thai curry soup. A stock simmered for hours is infused with mild yellow curry, coconut milk, then ladled over rich egg noodles piled high with pickled mustard greens, lime, and fried onion. Pork spareribs or chicken are the obvious choice for this hard-to-find regional favorite. 1169 Yulupa Ave., Santa Rosa. 707-843-7682, khaosoithaizensantarosa.com
Kasha Bademjan, a roasted eggplant dip with caramelized onion garlic, herbs and creamy kasha with flatbread from the Persian menu at Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
Kashke Bademjan, Viva Mexicana
In a taqueria plot twist, the Iranian-born owner of Sebastopol’s Viva Mexicana flips from burritos to bademjan every night at 5 p.m. when you can feast on the Persian dishes that shaped Sima Mohamadian’s life long before she began rolling burritos in Sonoma County. Kashke bademjan is a cousin to baba ghanoush, but includes caramelized onion, garlic herbs, and kashk (whey). The sweet and savory appetizer tends to disappear faster than a flying carpet. 841 Gravenstein Highway S., Sebastopol. 707-823-5555, vivamexicana.com
Chef’s choice: Lamb Vindaloo at Bollywood Kitchen
Jason Pringle of Juju’s
After leaving his longtime gig at the tony Montage resort, chef Jason Pringle has struck out on his own with a Moroccan-French inspired pop-up in a borrowed space at Acorn Café in Healdsburg. Cooking dishes inspired by his grandmother’s recipes, the flavors of North Africa and the Levant shine. That passion for flavor translates to his off-duty must-have of lamb vindaloo in a hot and sour sauce featured at Healdsburg’s Bollywood Kitchen restaurant, another dish packed with spice and heat. 1047 Vine St., Healdsburg. 707-395-0023, bollywoodkitchenca.com
Sweet Finish
It always seems a shame to wait until after a meal to get a sweet treat—especially when you’re already full by the time the dessert menu comes around. These are the sugary delights that are the perfect reason to eat dessert first.
Raspberry White Chocolate Tart, left, and Mango from Fleur Sauvage Chocolates Thursday, April 2, 2026, in Windsor. (John Burgess / The Press Democrat)
Raspberry White Chocolate Tart, Fleur Sauvage
It almost hurts to take the first bite of this oversized, raspberry-shaped beauty that gives the illusion of a plump berry fresh off the vine. But curiosity wins. Inside is a cloud of raspberry mousse with a bright pop of jelly at the center, perched on a white chocolate-filled tart. Pastry chef Robert Nieto, one of the world’s top chocolate and dessert talents, leans into the whimsy with two other versions—a cocoa pod filled with chocolate mousse and a faux mango layered with passion fruit and mango mousse. 370 Windsor River Road, Windsor. 707-892-2162, fleursauvagechocolates.com
Vanilla soft serve at the Valley Ford Cheese and Creamery in Valley Ford on Thursday, July 31, 2025. (Beth Schlanker / The Press Democrat)
Soft Serve, Valley Ford Creamery
Move over fro-yo, there’s a new cone in town. Valley Ford Creamery uses milk from its own Jersey cows for a gelato-smooth vanilla and chocolate soft serve worth a special trip to their café and cheese-aging facility. The herd’s high-fat milk gives this frozen treat a velvety texture that’s undeniably lickable. Grab a hunk of Estero Gold Reserve while you’re there because a sweet treat always needs a salty chaser. 14390 Valley Ford Road, Valley Ford. 707-875-7073, valleyfordcheese.com
Tres Leches Cake, Little Saint
It takes an ambitious pastry chef to make the traditional Mexican three milks cake without any dairy, but Dominick Miller-Luna has taken on the challenge, using coconut, soy, and oat milks to create a light, summery cake with a hint of lavender that’s entirely plant-based and gluten-free. There’s plenty of technique involved in mimicking heavy cream frosting with lentils, but Miller-Luna doesn’t let something like a lack of dairy slow him down a bit. 25 North St., Healdsburg. 707-433-8207, littlesainthealdsburg.com
The “It’sNotA ‘Snickers Bar’ Deux,” Valette’s version of a Snickers Bar. (Elijah Canales)
It’s Not a Snickers Bar, Valette
As a kid, chef Dustin Valette’s dad was a sucker for frozen Snickers bars—the kind that could crack a tooth, he’s quick to point out. As an ode to pops, Valette and his brother Aaron created a pinkies-up riff on the milk chocolate, caramel, and nuts classic, layering in burnt caramel, sea salt, cocoa nib tuile, and peanut “snow.” The name is a tongue-in-cheek nod to possible trademark trouble, but a decade later, it’s still very much on the menu, to fans’ relief. 344 Center St., Healdsburg. 707-473-0946, valettehealdsburg.com
Gateau Parisian from Patisserie Angelica Wednesday, April 8, 2026, in Sebastopol. (John Burgess/The Press Democrat)
Gâteau Parisien, Patisserie Angelica
If you’re a fan of macarons, you’ll immediately be drawn to this naturally gluten-free upgrade. Instead of white flour, Gergana Karabelov uses almond flour to stack alternating layers of chewy macaron and praline buttercream. It’s decadent, with restrained sweetness, so the petite cake for one won’t tip into sugar overload—though you might side-eye anyone who asks for a bite. There’s a good reason it took top honors at the Sonoma County Harvest Fair. 6821 Laguna Park Way, Sebastopol. 707-827-7998, patisserieangelica.com
Strawberry Cups, Urban Deli
The Dubai chocolate trend might be yesterday’s news, but crackly knafeh and ripe strawberries smothered in chocolate and pistachio cream never go out of style. This version, served in a plastic cup (for easy travel), is messy and sticky in the best way possible. 151 Petaluma Blvd. S., Suite 109, Petaluma. 707-658-2183, eaturbandeli.com
The Urban Deli in Petaluma imports their Dubai chocolate bars from the source in the Middle East to make their Dubai Chocolate Strawberry Parfait, held by Marla Qudsieh on Friday, May 8, 2025, in Petaluma. (John Burgess / The Press Democrat)Varieties of croissants available at Quail & Condor bakery Monday, Jan. 6, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Chef’s choice: Chocolate Croissant from Quail & Condor
Ryan Seal of The Sea Ranch Lodge
The new chef at Sonoma coast’s windswept Sea Ranch Lodge, Ryan Seal, spent his last few years working at the Greenwood Restaurant in Elk and family farm in Middletown. When he’s craving something sweet, Seal heads to Healdsburg for the shatteringly crisp chocolate scroll croissant with rich, dark chocolate batons from Dandelion Chocolate Factory. Mais oui! 44 Mill St., Unit J, Healdsburg. quailandcondor.com
Popular chicken restaurant Raising Cane’s is opening a new location in Sonoma County in 2027. (Raising Cane’s)
Rumors that Baton Rouge-based Raising Cane’s is coming to Sonoma County are true.
Representatives of the fast-food chain have confirmed that Rohnert Park will be home to a future location, with an opening planned for September 2027.
With nearly 1,000 locations nationwide, Raising Cane’s has built a devoted following around its chicken tenders, crinkle-cut fries, sweet tea, Texas toast, coleslaw and signature dipping sauce.
Chicken and fries from popular fast-food chain Raising Cane’s, which is opening a new location in Rohnert Park in 2027. (Scott Olson / Getty Images)
No location has been announced, though local speculation has already focused on several vacant sites.
Chippy has soft opened in Sebastopol. (Heather Irwin / The Press Democrat)
A very soft opening: Chippy has replaced Acre Pasta at The Barlow in Sebastopol.
Steve DeCosse, owner of Acre Pizza, quietly opened the fish-and-chips cafe in mid-June. The menu includes versions of the British classic, along with a burger, New England-style clam chowder, chicken katsu, a fish sandwich, shrimp po’boy, salads and a mushroom sandwich with furikake.
Opening hours have not yet been finalized, so it may be worth waiting a few weeks for operations to settle in. But if you happen to catch them while they’re open, I’d love to hear what you think.
6751 McKinley St., Suite 130, Sebastopol, achippy.com
Don Meador from Oakmont spruces up his 1931 Ford Model A with red, white and blue, prior to the Kenwood Hometown Fourth of July Parade, Thursday July 4, 2024. (Kent Porter / The Press Democrat) 2024
The Fourth of July is right around the corner, and Sonoma County will offer everything from traditional fireworks and parades to dinners and dancing to celebrate America’s 250th birthday.
Here’s where to find Independence Day celebrations across the county. All events take place on July 4 unless noted otherwise. Personal fireworks are strictly prohibited throughout most of Sonoma County. Learn more about local fireworks regulations from Permit Sonoma.
Santa Rosa
Courthouse Square: Sponsored by a number of local and national organizations, including Vidas, KBBF radio station, Indivisible Sonoma County and Code Pink, the “We the People” Fourth of July celebration will take place from 10 a.m. to 1 p.m. on Santa Rosa’s Old Courthouse Square. There will be live music, speakers, family-friendly activities, a Patisserie Angelica food booth with cupcakes and the “We the People Community Quilt” on display. Free to attend. Learn more and RSVP on Mobilize. Old Courthouse Square, Santa Rosa
Santa Rosa’s “Red, White and BOOM” fireworks show at the Sonoma County Fairgrounds in Santa Rosa. (Alvin Jornada / For The Press Democrat, file)
Sonoma County Fairgrounds: The Sonoma County Fair will host a “Red, White & Pillow Fights” Fourth of July event starting at 5 p.m. at the fairgrounds in Santa Rosa. The event will include fireworks starting at 9:15 p.m., live music from local bands, food and beverages for purchase, and the World Pillow Fighting Championships. Tickets are $10 per person; day of sales only. 1350 Bennett Valley Road, Santa Rosa, 707-545-4200, sonomacountyfair.com
Vinarosa Resort: The Santa Rosa resort will host a Fourth of July pool party from 8 a.m. to 5 p.m. featuring live music, festive cocktails, popsicles and unlimited barbecue. Available exclusively to guests who reserve in advance. Reserve online or call. 4350 Barnes Road, Santa Rosa, 707-575-7350, vinarosaresort.com
Kenwood
The Kenwood Hometown Fourth of July Parade, Thursday, July 4, 2024. (Kent Porter / The Press Democrat)
Kenwood Parade: The Kenwood Community Club and Kenwood Depot will host the town’s annual Fourth of July parade, which includes a pancake breakfast and silent auction from 7 a.m. to 1:30 p.m., footraces starting at 7:30 a.m., parade starting at 10:30 a.m. and a Rotary shindig at noon. The parade starts in front of the Kenwood School and ends at Kenwood Plaza Park. Free to attend. Kenwood, 707-570-5496, kenwoodparade.org
Rotary Club of Glen Ellen-Kenwood: The Glen Ellen-Kenwood Rotary Club will host its annual Fourth of July Shindig at noon, following Kenwood’s holiday parade, at Kenwood Plaza Park. The party will include food, drinks, kids’ games and live music by Bay Area band Back pOrchEstra. Free to attend. Kenwood Plaza Park, 200 Warm Springs Road, Kenwood. glenellenkenwoodrotary.com
Sonoma
Fairmont Sonoma: Fairmont Sonoma Mission Inn will host a “Blues, Bites & Bubbles” night as part of its Summer Music Series, July 3-4. There will be wine, cocktails and food from the CaliForno Street Eats food truck. 100 Boyes Blvd., Sonoma, 707-938-9000, fairmont-sonoma.com
Watch the parade make its way around the historic Sonoma Plaza at this year’s Fourth of July parade and fireworks show. It is an old-fashioned festival with food, drink and game booths. (Beth Schlanker / The Press Democrat, file)
Sonoma Independence Day: The city of Sonoma’s Hometown 4th of July Parade & Fireworks celebration will happen from 8 a.m. to dusk on the Sonoma Plaza. The parade takes place from 10 a.m. to noon around the plaza, where there will be a celebration including live music, local vendors, family activities, food and drinks. Free to attend. Sonoma Plaza, 453 First St. E., Sonoma. sonomacity.org
El Dorado Hotel & Kitchen: The hotel and restaurant right on the Sonoma Plaza will offer fun specials during Sonoma’s Fourth of July parade and celebration. El Dorado will offer breakfast burritos, hot coffee, mimosa kits, specialty bottled cocktails and a selection of retail offerings for parade-goers on the Plaza. 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com
Petaluma
Petaluma Museum: The Petaluma Historical Library & Museum will host its annual “July Fourth Celebration and Bell Ringing” from 10 a.m. to noon at the museum on Fourth Street. The celebration will include live music, refreshments and the ringing of the historic Korbel Bell. Free to attend; reserve a spot on Eventbrite. 20 Fourth St., Petaluma, 707-778-4398, petalumamuseum.com
Floathouse Petaluma: The watercraft rental center will host its third annual “Floathouse Fireworks Paddle” from 8:30-10 p.m. along the Petaluma River. Guests will meet at the Floathouse and paddle out together on the river to view the city’s fireworks display. A $60 ticket includes popcorn and the show. Purchase tickets online. 50 Water St., Petaluma, 707-971-3640, thefloathousepetaluma.org
Petaluma Independence Day: The city of Petaluma will celebrate the Fourth of July with a fireworks show starting at 9:30 p.m., with multiple viewing locations across the city, including most local parks. Limited paid parking will be available at the Fairgrounds parking lot. Petaluma, cityofpetaluma.org
Penngrove
Rancho Adobe Fire Protection District: Rancho Adobe firefighters will host a Fourth of July pancake breakfast from 7-11 a.m. at the Penngrove Firehouse. 11000 Main St., Penngrove, 707-795-6011, rafd.org
Penngrove’s 50th annual Independence Day parade will be held July 5 on Main Street downtown. (Beth Schlanker / The Press Democrat, file)
Penngrove Social Firemen: Penngrove’s 50th annual Independence Day parade will start at 11 a.m. sharp, July 5, on Main Street downtown. The celebration will include a barbecue, kids’ games and live music from noon to 4 p.m. at Penngrove Park (11800 Main St.) The event is Penngrove Social Firemen’s biggest fundraiser of the year, benefitting the Penngrove community. 707-318-2191,penngrovesocialfiremen.org
Rohnert Park
RP Jubilee: The city of Rohnert Park will celebrate the Fourth of July with its fifth annual RP Jubilee from noon to 4 p.m. at the Rohnert Park Community Center. There will be live music, sack races,a photo booth, an inflatable fun zone, outdoor video games, a toddler play zone, relaxing garden room, food and drink vendors, and an adult beverage station. Free to attend. Rohnert Park Community Center, 5401 Snyder Lane, Rohnert Park, rpcity.org
Green Music Center: Sonoma State University’s Green Music Center will celebrate the Fourth of July starting at 4:30 p.m. with a live performance followed by a fireworks display at its Weill Hall and on the lawn. Transcendence Theatre Company and the Santa Rosa Symphony will perform Broadway hits and patriotic classics. A kids zone will be open from 4:30-7 p.m., featuring bounce houses, carnival games, music and food. A fireworks show will close out the night. Tickets range from $46–$76. Lawn tickets for children 12 and under are half price. Purchase tickets online. 1801 E. Cotati Ave., Rohnert Park, 707-664-4246, gmc.sonoma.edu
Fireworks illuminate hundreds of guests seated on the lawn behind Weill Hall to view the Fourth of July fireworks show at the Sonoma State University’s Green Music Center in Rohnert Park. (Alvin Jornada / For The Press Democrat, file)Uncle Sam leads the parade of flags at the “3rd of July Fireworks & Music Extravaganza” at Analy High School in Sebastopol. (John Burgess / The Press Democrat, file)
Sebastopol
Sebastopol Kiwanis Club: The Kiwanis Club of Sebastopol will host its annual “3rd of July Fireworks & Music Extravaganza” starting at 4 p.m., July 3, at the Sebastopol Community Cultural Center. The event will include live music, food trucks, a beer and wine garden, free kids’ activities and a fireworks show starting at 9:30 p.m., launched from the Analy baseball field. Early bird tickets, available through June 30, are $17. Tickets at the gate are $20 for people 12 and over, $5 for children 6-11, and free for children 5 and under. Premium seating in the air-conditioned community center is $60 ($55 without parking) and includes a drink ticket, appetizers, table seating and access to indoor bathrooms. Proceeds benefit Sebastopol service projects, grants and scholarships. Purchase tickets online. Sebastopol Community Cultural Center, 390 Morris St., Sebastopol. sebastopolkiwanisclub.org
Crooked Goat Brewing: Crooked Goat will celebrate Independence Day with a night of brews, local food and live music by the Marshall House Project band at the Sebastopol taproom during the town’s fireworks show on July 3. 120 Morris St., Suite 120, Sebastopol, 707-827-3893, crookedgoatbrewing.com
Windsor
Windsor Kaboom: The town of Windsor and the Active 20-30 Club will celebrate Independence Day from 4-10 p.m., July 3, at Keiser Park. The celebration will include live music, food, kids’ activities and fireworks starting at 9:45 p.m. to close out the event. Proceeds benefit local children’s programs. General admission tickets are $10 for people 13 and over, $5 for children 3-12, and free for children 2 and under. VIP tickets are $90 for people 13 and over, and $60 for children 3-12. Purchase tickets online. Keiser Park, 700 Windsor River Road, Windsor. windsorkaboom.com
The Windsor Kaboom! fireworks show, celebrating Independence Day, at Keiser Park in Windsor. (Alvin Jornada / The Press Democrat, file)
Bricoleur Vineyards: Bricoleur will host a special Fourth of July dinner with seatings from 11 a.m. to 3:30 p.m. at the Windsor tasting room. The four-course menu includes hush puppies, pulled pork sliders, smoked wagyu brisket and lemon poppyseed cake with fresh strawberries. Each course will be paired with estate wines. Tickets are $90 per person. Reserve on Tock. 7394 Starr Road, Windsor, 707-857-5700, bricoleurvineyards.com
Healdsburg
Montage Healdsburg: Montage will celebrate the Fourth of July with a weekend of festive celebrations. The weekend starts with a poolside barbecue featuring live music and seasonal beverages from 11 a.m. to 4 p.m., July 3-4, at the resort’s Hudson Springs Bar & Grill. Available to resort guests; reservations not required.
An Independence Day brunch buffet will take place from 11:30 a.m. to 2 p.m. at Montage’s Hazel Hill restaurant. The brunch is $75 per adult, $35 for children ages 4-12 and free for children 3 and under. Champagne add-ons are available for an extra charge. Reservations are required; reserve on OpenTable.
Montage will host a “Stars & Stripes Splash-off” from 2-3 p.m., July 4, at the resort pool, featuring pool games designed for younger guests. Complimentary for resort guests; reservations not required.
The resort will also celebrate with a “Liberty Afternoon Tea” from 11 a.m. to 3 p.m., July 3-5, at its Scout Field Bar. The tea service will include seasonal bites and a selection of iced teas. $115 per guest. Reservations are required; reserve on OpenTable.
Appellation Healdsburg: Chef Charlie Palmer’s Healdsburg hotel will host a Fourth of July weekend, from July 3-6, featuring a lineup of food, music and parties. Dance instructor Nikki Marek will lead an evening of line dancing from 6-10 p.m., July 3, in The Grange. The dancing event, $95 per person, will include live music from country artist Dustin Saylor, along with small bites and complimentary beer and wine. Book online.
The estate’s Folia Bar & Kitchen will host a holiday barbecue from 3-8 p.m. July 4, featuring woodfired meats from A&M BBQ, raw bar and pizza stations, slushies and finger desserts. The July Fourth barbecue is $125 for adults, $30 for children ages 5-12 and free for children under 5. Reserve on OpenTable.
Closing out the weekend, the resort will host a pool party from 11 a.m. to 5 p.m., July 5, at its Foss Pool. The party will include food truck eats, complimentary ice cream, outdoor hot tub access and an Americana playlist played throughout the day. Tickets are $150 per person for non-hotel guests and include a $50 food and beverage credit. Complimentary for hotel guests. A cabana pass is $400 for hotel guests and $750 for non-hotel guests. Book online. 101 Dovetail Lane, Healdsburg, 707-723-2000, appellationhotels.com/hotels/california-healdsburg
Foppiano Vineyards:Foppiano will celebrate the Fourth of July from 2-5 p.m. with live music and wine. The Gill Brothers Band and songwriter-guitarist Tom Relling will perform. New estate wines will be on tap and food will also be available for purchase. Tickets are $10 in advance and $15 at the door. Purchase tickets on Tock. 12707 Old Redwood Highway, Healdsburg, 707-433-7272, foppiano.com
Elephant in the Room: Audio Angel will present a “Ray, White and Blue” show featuring The Ray Band from 8-11 p.m. at the Healdsburg bar and event venue. The band will be showcasing the music of American soul icon Ray Charles. Tickets are $20. Purchase tickets on Eventbrite. 177 Healdsburg Ave., Healdsburg, elephantintheroompub.com
Healdsburg Independence Day: The city of Healdsburg will host its annual Independence Day fireworks show starting at 9:30 p.m., with viewing available from the Healdsburg High School parking lot and select neighboring streets. Learn more about viewing spots and updates online. Free to attend. Healdsburg, healdsburg.gov
Cloverdale
Cloverdale Independence Day: The city of Cloverdale will hold its fifth annual Fourth of July parade and celebration from 10 a.m. to 2 p.m. in downtown Cloverdale. The parade starts at 10 a.m. off Third Street and heads down Cloverdale Boulevard. A celebration on the Cloverdale Plaza starts at 11 a.m. with live music from local band Wonder Bread 5. There will also be food and drinks from local vendors, as well as a kids’ zone. Free to attend. Cloverdale Plaza, 122 N. Cloverdale Blvd.; cloverdalechamber.com
Cloverdale held its first Fourth of July parade on the 150th anniversary of the founding of the town Monday, July 4, 2022. (John Burgess / The Press Democrat)The Big Rocky Games at the Monte Rio Beach brings back good old, all-American fun with sack races, rock skipping and ice cream eating contests. (John Burgess / The Press Democrat, file)
Russian River
Monte Rio: The town of Monte Rio will host its annual Big Rocky Games from noon to 4 p.m., July 3-4, featuring rubber duck races, Hula-Hoop contests, water balloon tosses and more family-friendly games at Monte Rio Beach. Free to attend. Monte Rio Beach, 20400 Bohemian Highway, Monte Rio, 707-865-2487, mrrpd.org
Rio Nido Roadhouse: The roadhouse will host a Fourth of July family bash from noon to 4 p.m., featuring a pool party, kids’ boat races, live music from Bay Area band Tracorum, and barbecue specials served throughout the day. No cover for the show; pool pass required for swimming. 14540 Canyon 2 Road, Rio Nido, 707-869-0821, rionidoroadhouse.com
R3 Hotel: The Guerneville hotel will host “fireWERK!” — a Fourth of July-inspired burlesque show produced by THTR Productions — from 7:30-9:30 p.m. on the hotel’s main stage. The event is for people 21 and over only. Tickets range from $20–$129.89. Purchase tickets on Eventbrite. 16390 Fourth St., Guerneville, 707-869-8399, ther3hotel.com
Sonoma Coast
Coast Kitchen: The Timber Cove Resort restaurant will host a July Fourth barbecue buffet starting at noon. The menu includes potato salad, pork ribs, herbed Mary’s chicken, mac and cheese, grilled corn and bread rolls. Reserve online. 21780 Highway 1, Jenner, 707-847-3231, timbercoveresort.com
Multiple locations
Auteur Wines: Auteur will celebrate Fourth of July weekend with flights of red, white and sparkling wine, yacht rock music and an Americana menu by chef Craig Wilmer, from July 3-5 at both tasting room locations. Book online. 10520 Wohler Road, Healdsburg, 707-766-0222; 373 First St. W., Sonoma, 707-938-9211, auteurwines.com
Bazaar Sonoma restaurant owners Jenny Phan and Sean Quan are grateful for the community support Thursday, Oct. 16, 2025, after a fire closed their Forestville restaurant. BASO now operates in a temporary location offered by friend Gerard Nebesky who used it as an extra kitchen for his Gerard’s Paella Catering. (John Burgess / The Press Democrat)
The owners of Bazaar Sonoma have revealed details about their newest project, Mei Mei, planned for Healdsburg.
Husband-and-wife team Sean Quan and Jenny Phan intend to open a Chinese-style food hall and grocery in the former Quail & Condor space at 149 Healdsburg Ave.
The couple has been previewing menu items through a series of pop-ups, including protein bowls at Session Climbingfrom 4:45-8 p.m. on Wednesdays and appearances on Tuesdays at Lo & Behold and Tisza Bistro. Dishes have included Sichuan mapo tofu, orange chicken and cumin lamb stir-fry, along with zhong dumplings and hotteok.
Zhong dumplings with BaSo housemade chili crisp and sweet pork dumplings from Bazaar Sonoma, Oct. 17, 2024, in Forestville. (John Burgess / The Press Democrat)A selection of dishes at Bazaar Sonoma’s Korean pop-up preview includes buckwheat noodles, banchan and spring onion pancakes. (Heather Irwin / The Press Democrat)
They have also been popping up in Santa Rosa at Marla Bakery, recently announcing an ongoing series of Korean-style dinners from 5-8 p.m. on Saturdays.
Since losing their Forestville restaurant to a fire in 2025, the couple has operated out of a nearby catering kitchen and through a succession of pop-ups while working toward a permanent home.
The new Carrusel restaurant is now open Tuesday, June 23, 2026 in downtown Santa Rosa. (John Burgess/The Press Democrat)
If you’ve been anywhere near Third Street in Santa Rosa over the past few months, you’ve seen it: the pink takeover that is downtown’s newest all-day brunch spot, Café Carrusel, in the former La Fondita space.
There’s a life-size horse draped in pink, a wall of pink flowers, a pink carousel and enough bubblegum-colored decor to make Barbie ask them to dial it back a shade or two.
Then there’s the Instagram. A quick scroll through the restaurant’s feed offers a preview of the pink-on-pink aesthetic, with plenty of flash and a touch of cheekiness. I can’t wait to sip mimosas with the girl crew at this wildly Instagrammable pink pony party.
The new Café Carrusel is now open Tuesday, June 23, 2026, in downtown Santa Rosa. (John Burgess/The Press Democrat)Decor in the new Café Carrusel on Tuesday, June 23, 2026, in downtown Santa Rosa. (John Burgess/The Press Democrat)
Brought to you by the owners of Santa Rosa’s La Fondita, the restaurant appears to focus on classic breakfast dishes and Mexi-brunch favorites, along with cocktails and an evening menu of burgers, pizza and tacos.
Hours are listed as 7 a.m. to 2 p.m. and 4-10 p.m. daily, though it may be worth confirming before heading out. 630 Third St., Santa Rosa, instagram.com/cafe_carrusel
The Baxman pizza, named after Monte Rio Fire Chief Steve Baxman, at Wonderland Pizzeria features toppings selected by Baxman. Photo taken in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
It took Brian Perloff and Kellee Kessler six months to make a good pizza. It took a year to make it great. Now, just six weeks after opening Wonderland Pizzeria in Monte Rio, it is being compared to some of New York City’s best slices.
Around dinnertime last Tuesday, the couple received a Yelp review from a native New Yorker who compared his pizza to the once-legendary Ray’s: thin slices, a crisp crust and that elusive quality that has long helped put New York pizza at the top of the heap. Though the original Ray’s is long gone and its name remains tangled in controversy, Perloff considered it a win.
“I’m blown away,” Perloff texted.
When the serial entrepreneurs began making pizzas a year ago, they were, by his own admission, terrible. Today, Perloff and Kessler can barely keep up with orders at the fledgling restaurant they run in a quiet west county town known for its beaches, redwood groves and the secretive annual gathering at Bohemian Grove.
Wonderland Pizzeria owners Kellee Kessler and Brian Perloff in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)The menu at the entrance of Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
The road to Monte Rio
Perloff discovered a passion for pizza a year ago after taking over a tough-and-tumble roadhouse at the Monte Rio crossroads. The space had cycled through a series of short-lived restaurant concepts.
A family-friendly pizzeria, however, seemed to fill a need. Summer visitors and year-round residents alike were looking for something casual and affordable, with a large patio and plenty of beer on tap. After a year of construction, Perloff delivered.
A Southern California native who has lived in Sonoma County for more than two decades, Perloff has worn many hats: Olympic cycling hopeful, coffeehouse owner, snack-food entrepreneur and contractor. He put those building skills to work transforming the former cafe from an eyesore into an 8,000-square-foot gathering place with two dining rooms, two bars and an outdoor deck lined with picnic tables, umbrellas and a bandstand that may soon host larger acts.
Rio McFarland brings out a pizza to Kim Adams, left, Patti Mauerman, and Leslie Moffatt at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)Classic Caesar Salad at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
“It’s already going beyond what I ever imagined,” said Perloff, who looks far younger than his 60 years and spends much of his time roaming the dining room, greeting friends and neighbors and thanking them for stopping by. “I created this community vibe that I wanted, and it’s taken a life of its own.”
The pizza
Wonderland’s pizza stands out even in a county with no shortage of strong pizzerias. Perloff had help developing the proprietary fermented dough that forms the foundation of every pie. All he will say is that it uses three types of flour and takes four days to make.
“It’s extremely complicated,” he said.
Nacho Sanchez pulls a pizza from the oven at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
The dough was developed with pizzaiolo and consultant Alastair Hannmann of Pizza Buddha, who also helped Acre Pizza create its recipes. After years studying the interplay of yeast, water and flour, Hannmann, who lives in Hawaii, has become a sought-after consultant for his expertise in dough fermentation.
The pizzas land somewhere between New York and California styles, with a thin, blistered crust and a chewy texture from the fermentation process. Toppings range from the straightforward Championship Cheese, topped with mozzarella and ricotta piped in florets, to the meat-heavy Torr-Carnivore and the vegan Farmer’s Pie.
Before opening May 22, Perloff hosted pizza parties for neighbors to gather feedback. He also stood outside the restaurant handing fresh pizzas to passing motorists.
“I would sit there and give it away, but I told people they had to come back and tell us how they liked it,” he said.
As summer unfolds, he plans to add more pizzas to the menu and host live music on the patio. A line of guitars hangs on the walls, available for anyone who wants to play.
Guitars on the wall at Wonderland Pizzeria are for guests to pick up and play in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)The indoor dining area at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
Wonderland is Monte Rio’s version of “Cheers,” where neighbors stop in for a cold beer and everybody knows your name, or at least your favorite topping.
“It’s about community and passion, and you just feel like you’re a part of something,” Perloff said. “And our pizzas are just f-ing good.”
The Baxman pizza, named after Monte Rio fire chief Steve Baxman, at Wonderland Pizzeria features toppings selected by Baxman. Photo taken in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
Best bets
The Baxman ($24): Sausage, roasted pineapple, shallots and hot honey make this a standout for fans of Hawaiian-style pizza. Even pineapple skeptics may be won over by the caramelized fruit. The pie is named for longtime Monte Rio fire chief Steve Baxman.
Championship Cheese ($18): Tomato sauce, mozzarella and Pecorino Romano are joined by ricotta, garlic confit and oregano in a pie that balances richness with restraint.
The Torr-Carnivore ($24): Named for Michele Torr, whose family has lived in Monte Rio for more than a century. Pepperoni, sausage, bacon, roasted red peppers and green onions make this one for the meat lovers.
Twelve-piece Nacho Sauce Wings at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
Wings ($13 small, $23 large): Crispy, meaty wings served with Buffalo, barbecue honey or habanero-mango sauce.
Wonderland Fries ($11): Tossed in garlic oil and Parmesan, these fries avoid the harsh bite of raw garlic. They’ll keep the vampires, and maybe any rogue kisses, away.
Ranch: Of course there is housemade ranch, and of course you need it for the pizza “bones,” also known as crusts. The sour cream-forward dip is full of herby goodness.
Kellee’s Choco Chip Cookie ($4): Based on a family recipe passed from Perloff’s sister to Kessler, the cookies combine dark chocolate chunks and sea salt. Ask for one warmed, and probably get a couple, because they’re that good.
Kellee’s Choco Chip Cookies at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)Beers on tap at Wonderland Pizzeria in Monte Rio on Wednesday, June 17, 2026. (Christopher Chung/The Press Democrat)
The other stuff: Wonderland serves beer, wine and soft drinks. The vegan Farmer’s Pie ($25) comes topped with white sauce, zucchini, cherry tomatoes and vegan cheese. Half-and-half pizzas and gluten-free crust are available.
Open 11 a.m. to 8 p.m. Tuesday through Sunday and 5-8 p.m. Monday. 20391 Highway 116, Monte Rio. 707-865-5133, instagram.com/wonderland_pizzeria
