People in Sonoma County seem to be crazy for moussaka, a sort of Greek lasagna layered with creamy Bechamel sauce, eggplant, tomatoes, and ground beef, that’s a rarity in these parts — which may be why Cotati’s new Greek restaurant, Mezzeluna, was completely sold out by 7 p.m. on a Friday.

Though the fledgling restaurant’s vegetarian moussaka didn’t disappoint (even though it was hard to find it under a mound of sprouts, greens and shaved carrots that concealed it on the plate — and every plate — we tried), it was a bit heartbreaking to miss out on this signature dish of great Greek restaurants.

With few authentic Greek restaurants in the North Bay, it’s understandable that moussaka is a hot item, and Mezzeluna is undoubtedly Greek, featuring classic dishes like moussaka, spanakopita, saganaki, koftadakia, avgolemono soup and souvlaki.

The warm and welcoming Cotati restaurant is co-owned by chef and restaurateur Ali Cetin, a Santa Rosa Junior College culinary graduate, and chef Baki Bekci , formerly of the Four Seasons Hotel in Napa, and though it’s still early days, chef Bekci’s deftness with this Mediterranean cuisine bodes well.

Though not every dish is perfected, we were impressed by the flaky spanakopita ($9), a puff pastry filled with herbs and spinach; saganaki ($11), fried cheese topped with honey and raisins; and the crisp, grilled Branzino ($30) which was disguised by a pile of greens, making it a little hard to decipher exactly which dish was which on the table.

Dessert is joyful, and Kunefe ($12), a dessert of shredded phyllo dough filled with melted cheese and soaked in sugar syrup, is a must try. Topped with pistachio ice cream, it’s a savory and sweet finish to the meal.

Certainly there’s plenty to like about Mezzeluna, and we promise to be back for the moussaka. 8099 La Plaza A, Cotati, 707-992-0101, mezzeluna.com. Vegetarian options, children’s menu. Open for lunch and dinner.

In Sonoma County, every season has its own flavor. In the United States, almost all of our favorite foods have their own day. There’s National Pie Day, National Hamburger Day, National Pizza Day—there’s even National Baked Alaska Day.

In Sweden, where I’m from, we also like to dedicate a day—or a time of year—to our most beloved dishes. There’s Cinnamon Bun Day, All Sausages’ Day and Waffle Day. On most public holidays, including Christmas, Easter and Midsummer, we eat a lot of lox. During late summer crayfish parties, we sip schnapps and nibble on crustaceans. And on the third Thursday of August, some crazy Swedes feast on fermented herring.

For me, there’s no better seasonal treat than “semla,” a deliciously sweet Fat Tuesday bun filled with cardamom and almond paste and topped with whipped cream. Thankfully, for me and the rest of Sonoma County, you can order a semla (or “semlor,” plural – because you’ll want more than one) at Stockhome restaurant in Petaluma throughout February (also available for preorder and pickup).

Make the semla part of a “fika” with friends, a Swedish-style coffee break with some socializing. For more on how to live like a Swede in Sonoma County, check out this article from 2018.

Stockhome, 220 Western Ave., Petaluma, 707-981-8511. Semla preorders can be made at stockhomepetaluma.com.

Michelin stars are well and good, but in Sonoma County, one of the most sought-after recognitions is the Snail of Approval from local chapters of Slow Food — an international organization based on the pursuit and practice of good, clean and fair food for all.

In September, 12 Sonoma County restaurants, farms and artisan producers were awarded the 2023 Snail of Approval by Slow Food Russian River and Slow Food Sonoma County North, which they will receive at the organizations’ 6th annual awards ceremony on Feb. 28 at the Sebastopol Grange. The rubrics for selecting winners each year include sustainability, ethical sourcing, environmental impacts, cultural connections, and community involvement.

The annual award has included many well-known Sonoma County farmers, producers and restaurateurs. You can see previous winners here.

“The Snail of Approval program celebrates the great achievements of establishments locally and nationally, with the goal of generating greater support for them as they incorporate Slow Food values in their businesses,” according to a joint statement from Slow Food Sonoma County North and Slow Food Russian River.

Click through the above gallery to meet this year’s Snail of Approval awardees.

Artist Frida Kahlo’s great-great-nephew, chef Diego Isunza Kahlo, offers a three-night interactive dinner series from Feb. 8 to 10 that will take diners on a virtual tour of Mexico City’s vibrant neighborhoods.

The eight-course meal, hosted at Napa’s Compline Restaurant, celebrates 24 hours of dining in the culinary mecca, starting and ending with breakfast. Guests can follow the journey on a map, and Isunza will offer his own stories with each dish.

 

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“I present a menu in which, from breakfast through my midnight cravings, I will create a tour without respecting purisms or traditions imposed by the gastronomic police. These are the places, memories and flavors that in a very personal way have left a mark in my memory, in my heart and surely, in the size of my pants,” says Isunza Kahlo.

Reservations are $125 per person with the option to add an international wine pairing. More details and tickets available at https://shorturl.at/dpJY3.

The brunch gods are calling you to a new underground collab at the coolest bar in Sonoma County, the Geyserville Gun Club. Chef Kristine Gallagher is popping up at Diavola’s sister pub on the last two Sundays of the month for brunch and cocktails.

But this is no weak mimosa and dry scrambled eggs kind of situation — Gallagher’s menu includes dishes like a savory Belgian waffle with crispy prosciutto, whipped ricotta cheese and sweet chili jam; brisket hash and poached egg with candied jalapeño; biscuits and gravy; and Meyer lemon ricotta pancakes with lemon curd and blueberries.

To drink, try the Apple Jack Fizz with apple cinnamon syrup, vodka, heavy cream and citrus, a Bloody Mary with miso, Irish coffee with brown sugar whipped cream, or, ya know, a mimosa if that’s really what you’re craving.

The collaboration between GGCB owner Dino Bugica and Gallagher results from a longtime friendship between the two chefs.

“Dino and I always chatted about doing stuff together, and it just seemed to work now,” said Gallagher, a Farmhouse Inn alum and longtime winery chef. Until 2017, she owned a catering company and restaurant in Cloverdale called Savvy on First.

Children are welcome to the bar during brunch hours, and cartoons are on to keep little (and big) kids occupied. 9 a.m. to 12:30 p.m., Jan. 28, Feb. 18 and 25. 21025 Geyserville Ave., Geyserville, 707-814-0036. For more details, go to Instagram.com/asavvykitchen.

Another pop-up experience not to miss in Geyserville