Hopmonk

By biteclub


BiteClub was ready to love Hopmonk. All the build up, all the hype, all the beer. What could go wrong? Apparently a lot.

I’m willing to overlook a whole heck of a lot when a restaurant first opens. Kitchens need time to get the drill right. Staff need breaking in. Hey, it’s a brewpub for goodness sake, right? All taken into account. My recent experience went way beyond needing a few suggestions. It was downright upsetting. Where’s the supposed chef wunderkind, Lynn McCarthy hired to run the kitchen?

For openers, the menu lists a made-to-order, warm German soft pretzel with mustard as an appetizer. Nifty! But when it arrived at the table stone cold, BiteClub had to wonder just how made-to-order this pretzel actually is. Our server kindly took it back. And then returned it piping hot out of–and I have to guess here, but I’ve made plenty of microwave pretzels — the microwave. Soft, gooey and steaming in the middle. You don’t get that kind of heat from “baking” in an oven per the menu. Okay, for $2, we’ll move on. But bad first impression.

For the next mistep, my dining companion was handed a pulled pork sandwich. She didn’t order a pulled pork sandwich. We then waited as the server explained that she enjoyed the pulled pork sandwich and that’s probably why she had given that order to the kitchen. Um. Right. Okay. We waited patiently.

BiteClub ordered the mussels and pub fries (an appetizers) as an entree. On the plus side, the $11 order was huge. Goody! Except that the mussels were dry and rubbery, negating the thrill of having so many of them. The mussel broth made with Belgian stout was so bitter it was almost impossible to eat. Was it me? Nope, my pal confirmed the overwhelming bitterness of the broth. Too much stout in the mix? Methinks. The usual sweet, briny goodness of the mussel liquor just couldn’t compete. The pub fries and aoili were a liferaft of edibility. We both dove in with gusto, still waiting for her sandwich.

When it finally arrived, my pal’s Hopmonk Reuben was soggy and tired. Corned beef was nicely done, but the rest of the lineup–sauerkraut, remoulade (?), and Gruyere–needed a pep talk. Served with a handful of chips and a pickle, I found myself apologizing to her repeatedly for my last minute decision to come to Sebastopol rather than treating ourselves to lunch at Chloes.

Okay I’m thinking, maybe we’ll end on a good note with dessert.

Another ruh-roh moment. Dry slices of dense, hard-to-cut chocolate stout cake that left us in search of something to wash the whole thing down. Maybe a beer would have helped. Maybe a little more oversight of the kitchen. Maybe a little more time.

Service was commendable. The beer lineup is stellar. The use of local purveyors is terrific. The potential is great in such a high traffic area. But BiteClub’s still got a bitter taste in her mouth. And not just from the mussels.

Is Hopmonk off the hook, or just off? Tell us.

Hopmonk, 230 Petaluma Ave., Sebastopol

Want another opinion? Check out the early Yelp reviews (including one from our pal Vince,)

Hopmonk | Sebastopol

By biteclub
Editor’s Note: Though BiteClub has not returned to HopMonk since 2008, fans tell me the food has improved a great deal and is a solid choice for tasty pub grub.
++++++++++
BiteClub was ready to love Hopmonk. All the build up, all the hype, all the beer. What could go wrong? Apparently a lot.

I’m willing to overlook a whole heck of a lot when a restaurant first opens. Kitchens need time to get the drill right. Staff need breaking
in. Hey, it’s a brewpub for goodness sake, right? All taken into account. My recent experience went way beyond needing a few suggestions. It was downright upsetting. Where’s the supposed chef wunderkind, Lynn McCarthy hired to run the kitchen?
For openers, the menu lists a made-to-order, warm German soft pretzel with mustard as an appetizer. Nifty! But when it arrived at the table stone cold, BiteClub had to wonder just how made-to-order this pretzel actually is. Our server kindly took it back. And then returned it piping hot out of–and I have to guess here, but I’ve made plenty of microwave pretzels — the microwave. Soft, gooey and steaming in the middle. You don’t get that kind of heat from “baking” in an oven per the menu. Okay, for $2, we’ll move on. But bad first impression.
For the next mistep, my dining companion was handed a pulled pork sandwich. She didn’t order a pulled pork sandwich. We then waited as the server explained that she enjoyed the pulled pork sandwich and that’s probably why she had given that order to the kitchen. Um. Right. Okay. We waited patiently.
BiteClub ordered the mussels and pub fries (an appetizers) as an entree. On the plus side, the $11 order was huge.
Goody! Except that the mussels were dry and rubbery, negating the thrill of having so many of them. The mussel broth made with Belgian
stout was so bitter it was almost impossible to eat. Was it me? Nope, my pal confirmed the overwhelming bitterness of the broth. Too much
stout in the mix? Methinks. The usual sweet, briny goodness of the mussel liquor just couldn’t compete. The pub fries and aoili were a liferaft of edibility. We both dove in with gusto, still waiting for her sandwich.
When it finally arrived, my pal’s Hopmonk Reuben was soggy and tired. Corned beef was nicely done, but the rest of the
lineup–sauerkraut, remoulade (?), and Gruyere–needed a pep talk. Served with a handful of chips and a pickle, I found myself apologizing
to her repeatedly for my last minute decision to come to Sebastopol rather than treating ourselves to lunch at Chloes.
Okay I’m thinking, maybe we’ll end on a good note with dessert.
Another ruh-roh moment. Dry slices of dense, hard-to-cut chocolate stout cake that left us in search of something to wash the whole thing down. Maybe a beer would have helped. Maybe a little more oversight of the kitchen. Maybe a little more time.
Service was commendable. The beer lineup is stellar. The use of local purveyors is terrific. The potential is great in such a high traffic area. But BiteClub’s still got a bitter taste in her mouth. And not just from the mussels.
Is Hopmonk off the hook, or just off? Tell us.

Hopmonk, 230 Petaluma Ave., Sebastopol

BiteClub’s Edible Maui

By biteclub

BiteClub goes to Maui
maui.jpgWhenever I get that faraway look in my eyes, you can be pretty sure
that I’m in Maui. On the beaches of Wailea with McNibs. Probably with a
Mai-Tai in one hand and a plate lunch in the other. It’s my Happy Place. I go there a lot.

Thing
is, much of Sonoma County seems to share my wistfulness for the laid
back, sun and surf lifestyle of the islands. I’ve been bombarded with
folks telling me about their own annual pilgrimage to Maui–the
flip-flop set, so to speak. Where there’s relaxing, however, there’s
sure to be some serious eating. All that frolicking in the sand tends
to work up an appetite.

Trouble is, there’s a whole lot of bad
food to be had in paradise. Where tourists congregate, $12 hamburgers
and vapid chain restaurants can be found aplenty. Don’t take the easy
way out. Dig a little deeper, order a little more adventurously, eat
like the locals. Open your mind fully to Spam.* You can have McDonald’s
when you get home.

With that in mind, BiteClub ate and ate and
ate her way through the island. Just for you. Now, keep in mind that
this list is far from exhaustive (we mostly stuck to the Wailea to
Lahaina area)** and doesn’t include high-end dining. Frankly, I don’t
have the pocketbook or the willingness to risk $150 on tourist-quality
food. (I can tell you, however, that Mama’s Fish House is at the top of
my list for next time.)

I whittled my experiences down to the
best of the best. So, on that note, here BiteClub’s somewhat exhaustive
guide to edible Maui…

Breakfast

Best spam and pancakes, Tasty Crust, Wailuku
Just
west of Kahului, Wailuku is where the locals live and hang out. And
Tasty Crust is where they eat breakfast. You’ll find yourself among the
few intrepid tourists who make the trek to this run-down diner for the
best pancakes, well, ever. There are a handful of booths here, but
you’ll likely find yourself rubbing elbows at a long community table
with the aunties and uncles. Do yourself a favor and order a full
stack, along with a side of fried Spam. Butter and syrup everything
liberally. Worry about cholesterol tomorrow. 770 Mill St., Wailuku,
808.244.0845

Best introduction to Loco Moco, Kihei Caffe, Kihei
I’m
not saying it’s the best Loco Moco. But the pile of rice, meat and
brown sauce served up here is so overwhelming to behold that it’s
certainly worth the $7 or so you’ll pay for it. Just to say you did it.
For the uninitiated, Loco Moco is a combination of a couple scoops of
white or fried rice, a hamburger patty, fried egg and brown gravy. You
can eat if for breakfast, lunch or dinner. Eating it can be a feat of
gastronomic endurance. Though the Caffe can get a bit touristy,
especially on the weekends, the outdoor seating (across the street from
the beach), casual walk-up attitude and fast turnover make it well
worth visiting. If you’re not up to the Loco Moco challenge, banana
macadamia nut pancakes and a whole papaya with granola are perfectly
rational choices. 1945 S Kihei Rd, Kihei.

Lunch

Best poke, Eskimo Candy, Kihei
Chances
are you’ll see an Eskimo Candy truck pulled up at most of the high end
restaurants at some time during your stay. It’s the best fish on the
island, according to most everyone we asked. But instead of paying out
the nose, you can get it straight from the source at Eskimo Candy’s
small cafe and fish market in Kihei. Don’t expect glam. Tucked behind
the strip malls in an industrial area of Kihei, the store is just a
counter, a couple of tables and a case of fresh fish and housemade
poke. A close cousin of ceviche, poke is usually small cubes of raw
tuna marinated in shoyu (soy sauce) and ginger with some combination of
onions, sesame seeds and garlic. It’s the perfect foil to the greasy
goodness of their ahi or ono fish and chips (quite possibly the best
fish and chips ever). I couldn’t bring myself to order the chowder in
85 degree weather, but it’s supposed to be outstanding. They’re only
open on weekdays, so plan ahead. 2665 Wai Wai Place, Kihei.

Best plate lunch with a view, Aloha Mixed Plate, Lahaina
Lahaina,
let’s be clear, is the Bermuda Triangle of tourist traps. It’s a nifty
little town with lots to see and do, but be wary about eating in town
if its local food you’re after. McNibs pretty much had to restrain me
from screaming at the lemmings headed for cheesy chain spots with…oh,
never mind. Ugh. You know better and you’ll head directly for my
favorite spot in town, Aloha Mixed Plate. It’s at the north end of
front street, just steps away from the beach. Again, nothing exactly to
write home about (and uh, cleanliness is a little circumspect with the
piles of garbage stacked by the bathrooms) but the plate lunch is
wonderful. And cheap. My fave is the mixed plate with Kalua pork (the
ever-present roasted, shredded pork), rice, macaroni salad, lomi lomi
(which looks exactly like salsa, but is actually salmon, tomatoes and
onions) and poi. Here’s the story on poi: It tastes a lot like nothing,
but enhances the flavor of everything. You mixed the mashed taro root
with whatever you’re eating. It’s worth a try and you’ll either love it
or hate it. This is also the time to try laupia, a sort of coconut
flan. Again, you’ll either love it or hate it. Mai tai’s are cheap as
dirt around happy hour and come with a fresh orchid on top. Come on.
Life doesn’t get any better than that. If you go for dinner, you may
hear the sweet sounds of Old Lahaina Luau, right next door. 1285 Front
Street, Lahaina.

Best southern BBQ in, um, Kihei, Fat Daddy’s Smokehouse BBQ
Okay,
I gotta say that I broke my own rule about eating in touristy spots
that have nothing to do with local food. I blame it on the kids, who
refused to eat another plate lunch. So, okay, guess what? BiteClub was
pleasantly surprised to find out that the BBQ brisket at Fat Daddy’s is
actually made with Maui beef. Nice. And it’s actually pretty darned
good. Well, okay then. I might even be convinced to tell you that the
Texas Chili “Works” with fritos, sour cream and cheese isn’t half bad
either. You might even get me to tell you that the Island Slaw is
pretty yummy as well. Hrumph. 1913 S Kihei Rd, Kihei.

Best spot to grab lunch before your flight: Kau Kau Food Court, Kahului
Plate
lunch, Hawaiian BBQ, Mexican and Vietnamese in this unassuming shopping
center food court ringed by Borders, Old Navy and other mainland
megamarts. Dont’ miss Ba-Le. Though it looks like a French Bakery
(complete with Eiffel Tower signage), this walk-up is actually mostly
Vietnamese food. And super cheap. Maui Marketplace, Kahului.

Lu’au
Best lu’au BiteClub went to: Honua’ula, Wailea Marriott
Lu’au’s
are a dime a dozen in Hawaii and range from really good (and expensive)
to really horrible (and still expensive). They also tend to be really
cheesy, (which is the fun of it) and ply you with all-you-can-drink Mai
Tais so you don’t notice how bad the food is. Or so I hear. Because
while we were plied with many, many pre-show drinks, BiteClub gives a
hearty thumbs up to the buffet at Honua’ula. There’s no big viewing of
the imu pit (which is a draw at other spots), but the crew was
well-pleased with the selection and quality of food–from Kalua pork
and taro rolls to sweet potatoes in coconut milk and lomi lomi.
BiteClub Jr. even elbowed his way in for seconds. You’ll need to stake
out a spot early to get close to the stage, but with a backdrop of the
setting sun over the ocean and a well-choreographed show (including
fire dancers, a lady dangling from a tree and plenty of hip-shaking),
its well worth the $85 price-tag. (If you’re taking kids, there’s
pre-show fun and plenty for them to stay occupied.) 3700 Wailea Alanui
Dr., Wailea.

The Lu’au for People Who’ve Already Done Lu’uas: The Feast at Lele, Lahaina.
This
one escaped my radar altogether until I returned home, but is a must
for next time. The Feast at Lele is more about the food than the show.
Created by the folks behind Old Lahaina Lu’au and the ritzy Pacific’O
restaurant, the pricetag for this dinner show is a hefty $150 per
person for four courses inspired by the Pacific Islands of Hawai’i,
Aotearoa, Tahiti and Samoa. Word is it’s to die for. Reservations are a
must and you may want to do this one without the tots. 1.866.244.5353.

Dinner
Best Butter Fish and Late-Night Karaoke, Sansai
First
off, let me say that Sansai is routinely lauded as the best sushi in
Maui. But while guidebooks are nuts about this place, BiteClub was less
than gushing about the fried, encrusted and glazed rolls that seem to
get all the attention. Still, I won’t begrudge the mango crab salad
roll with chili sauce. But it isn’t sushi. I’m just saying. Although
this was our one big dinner out alone, McNibs and I skipped the entrees
altogether and sampled through the starters. Best bet is the Matsuhisa
Style Miso Butterfish–little pieces of tender white fish marinated in
sake and sweet miso that sweetly melts on your tongue. Service is
harried on busy weekend nights and you’ll be lucky if you see your
server more than once or twice. There are some early bird specials, as
well as late night karaoke.Kihei Town Center, 808.879.0004.

Best Mai Tai/Latenight People Watching, Voodoo Lounge, Kihei
At
a certain age, watching bar room train-wrecks become a whole lot more
fun than, uh, being the train-wreck. Having been on both sides of the
track, I can say with confidence that a eye-popping Mai Tai and front
row seats to the dance floor at the Voodoo Lounge in Kihei is the spot
to be if you’re anywhere past 25. Kick back to the DJ spinning Jawaiian
and hip hop as locals and giggly twenty-somethings pop, break and booty
dance the night away. Oh to be young. Just behind Fat Daddy’s BBQ.

Other tasty treats
Best spot for meeting goats: Surfing Goat Dairy
This
is still a sore spot. But suffice to say that nothing says “I love you”
like your sweetie driving hours through Upcountry backroads of Maui
looking for a goat cheese dairy. Especially when he’s deadly afraid of
cheese. And goats. After several hours of searching, cussing, crying
and snipping at each other (BiteClub admits to some directional
retardation), we finally found the much-lauded dairy. Unfortunately, it
was closed for a family emergency. “Wally World is closed,” McNibs
hooted at me. I’m still crushed. The dairy is usually open daily with
tours and cheese tastings. 3651 Omaopio Road, Kula

Coolest thing BiteClub didn’t do: O’o Farm
I’m
still kicking myself for not getting to the O’o biodynamic farm, where
many of the local restaurants get their greens. You get an tour and
lunch in Upcountry. Ugh. Unfortunately, public tours only happen on
Wednesday and Thursdays, so you’ll need to plan ahead. 808.667.4341.

The other super cool thing BiteClub didn’t do: A Saigon Cafe, Wailuku
Everyone
told me to go. Best Vietnamese in Maui. Hey, even Rachel Ray went
there. Um, someone was crabby and wouldn’t turn the van around, as I
remember. Ahem. You know who you are. 1792 Main St., Wailuku.

Best spot for stinky cheese: Who Cut The Cheese, Kihei
Not
like I was missing wine and cheese, but if you’re needing to get
yourself a big hunk of gorgonzola, this is the spot. Don’t even try to
buy a bottle of California wine in Hawaii. Your head will explode. 1279
S. Kihei Road.

Best thing to never, ever, ever try: Pineapple Wine
Oh. God. No. Mouth burning. Eyes watering. Make it stop.

*Okay,
pretty much everyone knows that Hawaiians love Spam. It’s a staple of
restaurant eating, and not in an ironic, touristy kind of way. Though
the canned meat was, for the most part, a casualty of the
health-conscious 1970s, its never gone out of fashion on the islands.
Open your mind to the possibility of eating a slice of fried, salty
meat just for the sheer joy of it. Can Spam be transcendent? I say yes.

**All of the spots mentioned (except Sainsai and Voodoo Lounge) have been
personally approved by my kids, so I can assure you that you’ll find
something tasty for the young ‘uns.

Yeti to open

By biteclub


New life continues to spring into Glen Ellen’s Jack London Village, which is threatening to become a full-fledged foodie mecca. The newest tenant, set for a May opening, is Yeti Restaurant, serving high-end Indian and Nepalese dishes.

BiteClub ran into owner Narayan Somname putting the finishing touches on the small, but what looks to be a well-appointed restaurant on Friday during a post-BBQ pork nacho break while eating at Bluegrass Bar and Grill. (More details coming) Hailing from Nepal, Narayan is a relatively recent arrival to Sonoma County, having run a restaurant in Japan.

The pre-opening menu looks promising, with the usual suspects–pakoras, momo, dal, tikka masala, vindaloo and tandoori. But Somname’s bucking for more than the usual take-out style fare (and the prices reflect that, ranging from about $13 to $22 for entrees). Also on the menu are intriguing-sounding entrees like the Lobster Yeti Special (coconut cream, fresh basil, tomatoes and chili with lobster), Honey Butter Naan, Dall Makhni (simmered lentils with onions, chili, ginger, cream, butter and cilantro) and Kashmiri Pilai (rice cooked with spices, garlic, cashews, almons, fried onions and raisins).

Hungry yeti?

The lively weekend action, from whiskey tastings to live music at Olive and Vine keep things hopping after dinner. Stay tuned.

Yeti Restaurant, Jack London Village (scheduled to open in early May, 2008), 707.996.9930.

Schmaltz: The quest for chicken fat

By biteclub

Mmmm. Schmaltz.
Just in time for Passover, BiteClub goes on a quest for this staple of
Jewish cooking. Enjoy! Check out Syrah’s Passover Seder Saturday (April
21, 2008), a five-course non-kosher menu created in the spirit of
Passover with the Chef’s special culinary interpretation and family
recipes. Chef Josh Silvers has planned a special welcoming, communal
Passover gathering with seatings through the night beginning at 5:30
pm. Each table will have a copy of the Haggadah story, house-made
matzoh with haroset. 205 Fifth St., Santa Rosa, 568-4002.

Yeti Nepalese in Glen Ellen

By biteclub

New life continues to spring into Glen Ellen’s Jack London Village, which is threatening to become a full-fledged foodie mecca. The newest tenant, set for a May opening, is Yeti Restaurant, serving high-end Indian and Nepalese dishes.

BiteClub
ran into owner Narayan Somname putting the finishing touches on the
small, but what looks to be a well-appointed restaurant on Friday
during a post-BBQ pork nacho break while eating at Bluegrass Bar and Grill.
(More details coming) Hailing from Nepal, Narayan is a relatively
recent arrival to Sonoma County, having run a restaurant in Japan.

The
pre-opening menu looks promising, with the usual suspects–pakoras,
momo, dal, tikka masala, vindaloo and tandoori. But Somname’s bucking
for more than the usual take-out style fare (and the prices reflect
that, ranging from about $13 to $22 for entrees). Also on the menu are
intriguing-sounding entrees like the Lobster Yeti Special (coconut cream, fresh basil, tomatoes and chili with lobster), Honey Butter Naan, Dall Makhni (simmered lentils with onions, chili, ginger, cream, butter and cilantro) and Kashmiri Pilai (rice cooked with spices, garlic, cashews, almons, fried onions and raisins).

Hungry yeti?

The lively weekend action, from whiskey tastings to live music at Olive and Vine keep things hopping after dinner. Stay tuned.

Yeti Restaurant, Jack London Village (scheduled to open in early May, 2008), 707.996.9930.

Schmaltz!

By biteclub

Mmmm. Schmaltz.
Just in time for Passover, BiteClub goes on a quest for this staple of Jewish cooking. Enjoy! Check out Syrah’s Passover Seder Saturday (April 21, 2008), a five-course non-kosher menu created in the spirit of Passover with the Chef’s special culinary interpretation and family recipes. Chef Josh Silvers has planned a special welcoming, communal Passover gathering with seatings through the night beginning at 5:30 pm. Each table will have a copy of the Haggadah story, house-made matzoh with haroset. 205 Fifth St., Santa Rosa, 568-4002.

Bug Off

By biteclub


Recently I got a call from a BiteClubber who was shocked to have a found a bug in her salad at a local restaurant. A sign of a dirty kitchen? Slacking oversight? The key, I told her, was where she found the bug. In her salad.

After talking to some local chefs, the news is a little less distressing. Blame it on organic greens. Because many restaurants are using salad mixes that aren’t sprayed with the nasty stuff that might make us sick, the greens also aren’t always repelling the little critters that feast on them. So, despite the fact that most restaurants still wash the greens after they arrive, there’s a chance that you’ll find a rogue hanger-on once your salad has been dressed and brought to the table. Obviously that doesn’t make discovering a creepy crawler in your arugula any less unappetizing.

So, what to do? Should you be the unlucky winner of the bug lotto, the best thing to do is to let your server know right away. There’s no need for hysterics. A good restaurant will immediately take away the offending plate and offer you a new one. Chances are your appetite for more of the same has been dampened, so the folks I’ve talked to say that the best practice is to (obviously) comp the salad and offer you their heartfelt apologies. Better restaurants may also sweeten the deal with a free dessert or a small gift certificate to get you to come back.

There is, however, a BIG difference between finding a field bug in your salad and finding a roach. There’s never an excuse for roaches. Ever. You also should never be subjected to finding a bug in cooked food. That’s clearly more a problem and needs not only to be reported to the chef and may also warrant a report to the Food Inspectors. Oopsies happen from time to time, even at the best restaurants, but a serious infestation needs to be taken very, very seriously.

If you’re wondering exactly how clean the restaurants you’ve been frequenting are, you can check out their current status with the Sonoma County health department online or the Napa Health officials. Major critical violations may warrant immediate closure of the facility.

Mmmm. Anyone hungry?

Waiter, there’s a bug in my food

By biteclub

Recently I got a call from a BiteClubber who was shocked to have a found a bug in her salad at a local restaurant. A sign of a dirty kitchen? Slacking oversight? The key, I told her, was where she found the bug. In her salad.
Recently I got a call from a BiteClubber who was shocked to have a found a bug
in her salad at a local restaurant. A sign of a dirty kitchen? Slacking
oversight? The key, I told her, was where she found the bug. In her
salad.

After talking to some local chefs, the news is a little less distressing. Blame it on organic greens.
Because many restaurants are using salad mixes that aren’t sprayed with
the nasty stuff that might make us sick, the greens also aren’t always
repelling the little critters that feast on them. So, despite the fact
that most restaurants still wash the greens after they arrive, there’s a chance that you’ll find a rogue hanger-on once
your salad has been dressed and brought to the table. Obviously that
doesn’t make discovering a creepy crawler in your arugula any less
unappetizing.

So, what to do? Should you be the unlucky winner of the bug lotto,
the best thing to do is to let your server know right away. There’s no
need for hysterics. A good restaurant will immediately take away the
offending plate and offer you a new one. Chances are your appetite for
more of the same has been dampened, so the folks I’ve talked to say
that the best practice Recently I got a call from a BiteClubber who was shocked to have a found a bug in her salad at a local restaurant. A sign of a dirty kitchen? Slacking oversight? The key, I told her, was where she found the bug. In her salad. is to (obviously) comp the salad and offer you their heartfelt apologies. Better restaurants may also sweeten the deal with a free dessert or a small gift certificate to get you to come back.

There is, however, a BIG difference between finding a field bug in your salad and finding a roach. There’s never an excuse for roaches.
Ever. You also should never be subjected to finding a bug in cooked
food. That’s clearly more a problem and needs not only to be reported
to the chef and may also warrant a report to the Food Inspectors. Oopsies happen from time to time, even at the best restaurants, but a serious infestation needs to be taken very, very seriously.

If
you’re wondering exactly how clean the restaurants you’ve been
frequenting are, you can check out their current status with the Sonoma County health department online or the Napa Health officials. Major critical violations may warrant immediate closure of the facility.

Mmmm. Anyone hungry?

Seed

By biteclub

Set to open May 7 is Seed, a vegan/raw foods restaurant located in the former Cafe Saint Rose space. In the kitchen will be Jerri Hastey, formerly of Passages alternative healthcare and a certified raw foods chef.

If you’re not familiar with raw foods, they’re, uh, raw. The idea, in a nutshell, is that cooking food kills all the good stuff (namely enzymes), so nothing is heated past 116 degrees. Instead foods are consumed in their natural state or “sprouted” for easier digestion. A crazy idea? In the last few years, a entire food community has sprouted up around the idea of translating uncooked fruits, veggies and grains into a type of hyper-healthy cuisine. Locals may remember the hulabaloo a few years ago about Roxanne’s, an attempt at haute-raw cuisine in Larkspur which was a bit ahead of its time. Since then, the movement has gained a foothold around the Bay Area–its most popular posterchild being Cafe Gratitude in San Francisco.

Hastey plans to serve lunch and dinner Wednesday through Saturday. Seed,
465 Sebastopol Ave., Santa Rosa.