The pool at The Lodge at Bodega Bay. (Travis Watts/The Lodge at Bodega Bay)
Travel and lifestyle magazine Condé Nast Traveler recently announced its 38th annual Readers’ Choice Awards winners — and a familiar locale rose to the top. For the second consecutive year, The Lodge at Bodega Bay came in at No. 1 on its list of the 50 best hotels in the world.
The awards survey aggregated the top-rated resorts, spas, trains, cruise lines and more from around the world, based on a total of 757,109 votes from Condé Nast readers. In addition to being named the best hotel in the world, The Lodge at Bodega Bay also clinched the title of No. 1 hotel in Northern California.
Award déjà vu
The Lodge at Bodega Bay has been named the best hotel in the world by Condé Nast readers. (Caitlin Atkinson/The Lodge at Bodega Bay)
For travel buffs in the know, the wins for the coastal hotel may feel like déjà vu. The Lodge at Bodega Bay ranked as the No. 1 hotel in the world and No. 1 hotel in Northern California in Condé Nast’s 2024 Readers’ Choice Awards. The Lodge was featured in the annual awards before then, too, in 2017, 2018, 2019 and 2023.
“Receiving this extraordinary recognition for the second year in a row is incredibly humbling and it speaks volumes about the remarkable team we have at The Lodge,” said Jason Reiplinger, managing director at The Lodge at Bodega Bay, in a recent press release.
“This award belongs to our staff, whose passion and commitment shine through in every guest interaction,” Reiplinger said. “It’s their genuine care and pride in showcasing the beauty of Bodega Bay and the Sonoma Coast that makes guests feel like they’ve discovered a home away from home, and that’s what this recognition is really all about.”
The Condé Nast listing for The Lodge at Bodega Bay cites it as a “laid-back getaway” on the Sonoma Coast. Here’s all you need to know about the award-winning hotel to start planning your trip:
The accommodations
Captains Quarters room at The Lodge at Bodega Bay. (Katie Newburn/The Lodge at Bodega Bay)Captains Quarters room at The Lodge at Bodega Bay. (Katie Newburn/The Lodge at Bodega Bay)
The Lodge at Bodega Bay features 83 guest rooms and suites along with a pool, spa, gym, bocce court, fireside lounge and in-house restaurant. In-room amenities include complimentary Wi-Fi, a 55-inch or larger LCD television, “Sleep Sound” sound machine, plush bathrobes and slippers, 100% cotton luxury towels and more. Most rooms have fireplaces and private balconies with bay views.
The heated pool and hot tub overlook Doran Beach, a short walk from the hotel. Two spa rooms are open every day, offering several tranquil massage, facial and body treatments. Fitness classes are also available for all experience levels and include yoga, Pilates and guided meditation.
Crudité and young lettuce salad at Drakes Sonoma Coast, located in The Lodge at Bodega Bay. (The Lodge at Bodega Bay)A firepit with a Valley Ford Creamery cheese and charcuterie board from the Fireside Lounge at The Lodge at Bodega Bay. (Travis Watts/The Lodge at Bodega Bay)
Guests at The Lodge at Bodega Bay can enjoy sustainable, locally sourced cuisine at Drakes Sonoma Coast. Great fresh eats include omelets and Benedicts made with local eggs; cheese and charcuterie boards featuring Valley Ford Creamery cheeses; Manila clams made with Sonoma Chardonnay; and pan-seared local black cod with couscous. The more casual Drakes Fireside Lounge is open daily with seasonal bites to enjoy indoors or by the outdoor firepits.
Rates start at $399 per night. 103 Coast Highway One, Bodega Bay, 707-875-3525, lodgeatbodegabay.com
More local wins
Harvest Inn in St. Helena ranked as the No. 2 best hotel in Northern California and No. 15 best hotel in the world. (Harvest Inn)
The Lodge at Bodega Bay is part of the Menlo Park-based Woodside Hospitality Group. Other hotels from the Woodside Collection also appeared in this year’s Readers’ Choice Awards, including St. Helena’s Harvest Inn (No. 2 hotel in Northern California and No. 15 in the world), Napa Valley Lodge (No. 8 hotel in Northern California) and Monterey Plaza Hotel & Spa (No. 20 hotel in Northern California).
Similar to last year’s awards, Sonoma and Napa counties dominated the top hotels in the Northern California category. In addition to the Woodside properties, local hotels include North Block Hotel in Yountville (No. 3), Fairmont Sonoma Mission Inn & Spa in Sonoma (No. 7), Vintage House at The Estate Yountville (No. 10), Alila Napa Valley in St. Helena (No. 11), Hotel Villagio at The Estate Yountville (No. 12), The Madrona in Healdsburg (No. 14), SingleThread Farm-Restaurant-Inn in Healdsburg (No. 15), the Farmhouse Inn in Forestville (No. 17), Stanly Ranch, Auberge Collection in Napa (No. 18) and Auberge du Soleil, Auberge Collection in Rutherford (No. 19).
A Día de los Muertos ofrenda, or altar, for a Día de los Muertos fiesta at Keller Estate in Petaluma. (Brittany Bennett / Julep Productions)
Día de Los Muertos, or Day of the Dead, is a historic Mexican holiday that celebrates the lives of loved ones who have died. The holiday is traditionally observed on Nov. 1-2.
Celebrations typically involve altars (called ofrendas) that honor the dead with their photos and favorite foods. Other Día de Los Muertos customs include traditional feasts, festive face painting, sugar skull decorating and gifting, and visiting cemeteries to honor dead loved ones at their grave, which may be decorated with candles and marigolds (also called cempazúchitl).
For those who would like to celebrate Día de Los Muertos with community members, here’s where to go don your best skull face in Sonoma County.
Sugar skulls decorated with icing sit and dry during the Día de los Muertos family day at the Museum of Sonoma County in Santa Rosa on Sunday, Oct. 21, 2018. (Beth Schlanker / The Press Democrat)
Sugar skull workshop for kids, through October
Decorate sugar skulls with Elsa Tapia, hosted by the Sonoma County Library Network, throughout October. Open to grades K-6. Free. All Sonoma County libraries, events.sonomalibrary.org
Museum of Sonoma County Día de los Muertos Exhibition, through Nov. 2
The Museum of Sonoma County’s 29th annual Día de los Muertos exhibit, which opened Sept. 13 and runs through Nov. 2, explores traditional and contemporary artistic expressions of Day of the Dead. The exhibit features artists such as Jesus Bravo, Liz Camino-Byers, Nathan Gomez, Cristina M. Briano and Ruben Guzman. The exhibit also includes a community altar that visitors can contribute to. 425 Seventh St., Santa Rosa, 707-579-1500, museumsc.org
Ofrenda Exhibit in Petaluma, through Nov. 2
Eight artists showcase ofrendas and artwork commemorating the holiday, on display from 10 a.m. to 4 p.m. through Nov. 2 at Petaluma Historical Library & Museum. Includes poster and T-shirt designs. Free. 20 Fourth St., Petaluma, visitpetaluma.com/event/el-dia-de-los-muertos-2
Celeste Thompson, 7, of Santa Rosa, looks approvingly at the sugar skull she finished decorating during LumaFest at the Santa Rosa Junior College campus in Petaluma, on Saturday, Oct. 19, 2019. (Alvin Jornada / The Press Democrat)
LumaFest, Oct. 18
Santa Rosa Junior College’s annual open house and Día de los Muertos celebration will be held from 11 a.m. to 3 p.m., Oct. 18, on the Petaluma campus. The free, family-friendly festival will include ofrendas, lectures, live performances, food trucks, club and community booths, science shows and art activities, such as skull decorating. Learn more at lumafest.santarosa.edu. 680 Sonoma Mountain Parkway, Petaluma, 707-778-2415, petaluma.santarosa.edu
Block Party at the Museum of Sonoma County, Oct. 18
Performances, art, food and a lowrider parade will take place from noon to 4 p.m., Oct. 18, down Seventh Street in Santa Rosa. Free. 425 Seventh St., Santa Rosa, museumsc.org/ddlm2025
Santa Rosa Día de los Muertos, Oct. 18
Altars, live music, face painting, more than 40 vendors, authentic Mexican food and a Cantina Garden will be among the attractions at a Día de los Muertos celebration from 1-6 p.m., Oct. 18, at Old Courthouse Square in Santa Rosa. Free. 600 Fourth St., Santa Rosa, cloverdalecreative.org/event-details/dia-de-los-muertos-celebration-santa-rosa
Día de los Muertos Movie Night, Oct. 24
Sonoma’s La Luz Center will partner with California State Parks for a Día de los Muertos-themed movie night from 5:30-9:30 p.m., Oct. 24, at the Sonoma Barracks. The event will include a screening of the 2014 film “The Book of Life” along with food, music and activities for the family. Reserve a spot on Eventbrite. Free. Sonoma Barracks, 36 E. Spain St., Sonoma, 707-938-5131,laluzcenter.org
Healdsburg Día de Muertos, Oct. 26
Nonprofit Corazón Healdsburg and the city of Healdsburg will host a Día de los Muertos celebration from noon to 6 p.m., Oct. 26, on the Healdsburg Plaza. The free event will include a community altar, live music performances, a classic car show, face painting, games, crafts and other activities for children. Healdsburg Plaza, corazonhealdsburg.org
An ofrenda, an altar honoring the dead, during the Día de Muertos at the Plaza in Healdsburg, on Sunday, Oct. 30, 2022. (Beth Schlanker/The Press Democrat)
Las Cafeteras – Hasta La Muerte, Oct. 30
Los Angeles band Las Cafeteras will bring a Day of the Dead-inspired show blending music, dance and storytelling starting at 7:30 p.m., Oct. 30, at Sonoma State University’s Green Music Center. Tickets range from $31-$81. 1801 E. Cotati Ave., Rohnert Park, gmc.sonoma.edu/las-cafeteras
Procession, Pomo and Aztec dancers, mariachi, children’s activities, artisan market and lowrider show from 4-8 p.m., Nov. 1, on the Windsor Town Green. Free. 701 McClelland Drive, Windsor, somoswindsor.org/windsor-muertos
Petaluma Día de los Muertos Procession, Nov. 1
Community procession from 4-10 p.m., Nov. 1, from St. Vincent de Paul Rectory to Petaluma Museum, ending with a folklórico performance. Free. 35 Liberty St., Petaluma, bit.ly/petaluma-procession-2025
Attendees watching Aztec dancers before the start of El Día de los Muertos candlelight process at the St. Vincent de Paul Church in Petaluma on Saturday, Oct. 26, 2024. (Erik Castro / For The Press Democrat)A Día de los Muertos ofrenda, or altar, for a Día de los Muertos fiesta at Keller Estate in Petaluma. (Brittany Bennett / Julep Productions)
Día de los Muertos Fiesta at Keller Estate, Nov. 1
Keller Estate will host a Día de los Muertos fiesta from 5-7:30 p.m., Nov. 1, in Petaluma. The event will include a community ofrenda, traditional music, Mexican cuisine and estate wines. $60 per person. 5875 Lakeville Highway, Petaluma, 707-765-2117, kellerestate.com
Sonoma Community Center Día de Muertos, Nov. 1
Kids’ activities, altar lighting, folklórico performance and free food from 5:30-7 p.m., Nov. 1, at the Sonoma Community Center. Free. 276 E. Napa St., Sonoma, sonomacommunitycenter.org/dia-de-muertos
Día de los Muertos at La Luz, Nov. 3
La Luz Center will host its annual Día de los Muertos celebration starting at 5:30 p.m., Nov. 3, in Sonoma. The event will include food, live music, Quetzalen dancing, face painting and other activities. Free. La Luz Center, 17560 Greger St., Sonoma, 707-938-5131, laluzcenter.org
Spaghetti & Sunday Red Sauce with roasted onion, garlic, basil and San Marzano tomatoes from Acre Pasta, Friday, May 30, 2025, in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)
I can’t remember when pasta became a bad word, but it’s time to welcome back a good plate of tagliatelle and step away from the Lacinato kale and spaghetti squash.
Like forever.
Like most other delicious things, pasta has gotten a bad rap after spending decades as the base of the USDA’s food pyramid, along with bread, cereal and rice. Remember those halcyon days when we didn’t know better?
But even moderation needs to be taken in moderation. Here are some of our favorite pasta dishes that make every calorie count.
Read on below for some top Sonoma County pastas for those cheat days. Click through the above gallery for a sneak peek.
These newcomers are all about pasta
Lumache al Pesto with spring pea pesto, morel mushrooms and aged parmesan from Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Unique Pastas – Stella
Stella takes a deep dive into lesser-known regional Italian pasta shapes like Roman tonnarelli (spaghetti’s chunkier cousin), Florentine creste di gallo (ruffled rooster’s crest), rigatoncini (tiny, ridged tubes) that are popular in southern Italy, or tagliatelle (ribbons) from the Emilia-Romagna region. Served al dente — not too soft or too hard — you’ll finally understand why Italians consider pasta part of their national identity. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Spaghetti & Sunday Red Sauce – Acre Pasta
The research and development that went into Acre Pasta’s spaghetti and Sunday red sauce may be NASA-level, but its simplicity is the real magic. Rather than relying on meat, Acre concentrates the juice from canned tomatoes with fennel seed, adding chopped tomatoes at the end. Perfection. 6751 McKinley St. at The Barlow, Sebastopol, 707-329-6734, acrepasta.com
Spaghetti & Sunday Red Sauce with roasted onion, garlic, basil and San Marzano tomatoes from Acre Pasta, Friday, May 30, 2025, in Sebastopol’s Barlow District. (John Burgess / The Press Democrat)Cocoa Trifoglio on the Dry Creek Kitchen pasta tasting menu from chef Shane McAnelly. (Heather Irwin/The Press Democrat)
Pasta Tasting Menu – Dry Creek Kitchen
There are more than 300 identified pasta shapes in Italy, each with a unique history, birthplace and use — from cheese-filled tubes to ruffled ribbons that grip sauce. Chef Shane McAnelly of Dry Creek Kitchen pays a delicious tribute to his favorites on the restaurant’s six-course pasta tasting menu. 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com
Creste di Gallo Pomodoro – Folia Bar & Kitchen
Dry Creek Kitchen’s sister restaurant, Folia Bar & Kitchen at the new Appellation resort in Healdsburg, does a Creste di gallo Pomodoro, cock’s comb-shaped pasta with crisp guanciale, orange tomato and sweet corn that’s outstanding. 101 Dovetail Lane, Healdsburg, 707-723-2130, foliabarandkitchen.com
Creste di gallo Pomodoro, cock’s comb-shaped pasta with crisp guanciale, orange tomato and sweet corn at Folia at Appellation in Healdsburg. (Heather Irwin/Sonoma Magazine)
Classic favorites
Lasagna Bolognese – Portico
Crepe-thin layers of pasta with ragu, béchamel sauce and Parmesan cheese. Also available in a vegetarian version. 100 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
Ragu Bolognese with Tagliatelle – Portico
The praises have been sung. Thick strands of housemade pasta hold onto the chunks of carrots and green pepper, with ground beef and pork taking center stage. Portions are reasonable — neither too much nor too little. 100 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
Pasta Bolognese at Portico restaurant in Sebastopol. (Heather Irwin/Sonoma Magazine)
Pappardelle Pasta with Saffron Cream – Portico
Extra-wide strips of fresh pasta bathed in golden saffron cream are precisely as good as they sound. 100 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
Cacio e Pepe – Golden Bear Station
Cacio e pepe is a deceptively tricky dish to master and a bellwether dish for me. Chef Joshua Smookler gets it so right, elevating the pasta with seven different kinds of pepper, giving it a spicy punch that lingers on the tongue. 8445 Sonoma Highway, Kenwood, goldenbearstation.com
Cacio e pepe with bucatini, seven peppers and pecorino from the Golden Bear Station in Kenwood. (John Burgess/The Press Democrat)Short rib agnolotti from Monti’s in Santa Rosa. (Monti’s)
Short Rib Agnolotti – Monti’s
The recently updated menu now includes freshly made pasta, including Lemon Tagliatelle with Dungeness crab and buckwheat pasta with mushroom ragout. We’re especially fond of the hearty short rib agnolotti with fresh horseradish. 714 Village Court, Santa Rosa, 707-568-4404, montismv.com
Seasonal Pasta – Diavola
We could rave about spaghettini with pork cheek ragu or linguini with Manila clams and uni, but what’s so special about this far-flung trattoria is the always-changing seasonal menu. Just order whatever sounds good — you won’t be disappointed. Chef/owner Dino Bugica is the real deal, and his housemade pasta is consistently one of my favorites in Sonoma County. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
Seasonal Dungeness crab and lemon pasta at Geyserville’s Diavola restaurant. (Heather Irwin/Sonoma Magazine)The enormous Lasagna with a Stagionale salad of arugula, roasted butternut squash puree, sliced almonds, topped with pecorino cheese, in an orange mustard and extra-virgin olive oil dressing from L’oro di Napoli in downtown Santa Rosa. (John Burgess / The Press Democrat)
Lasagna – L’oro Di Napoli
Pizza is their bread and butter, but a mile-high slice of lasagna with Béchamel is a must-try. 629 Fourth St., Santa Rosa, 707-541-6394; 208 Petaluma Blvd. N., Petaluma, lorodinapolica.com
Wild Boar Gnocchi – Risibisi
Housemade gnocchi with braised wild boar is a specialty of this Petaluma restaurant. Risotto is also a favorite. 154 Petaluma Blvd. N., Petaluma, 707-766-7600, risibisirestaurant.com
Housemade gnocchi with a wild boar ragu at Risibisi in Petaluma on Monday, July 30, 2012. (Beth Schlanker / The Press Democrat)Ravioli di anatra at Cucina Paradiso in Petaluma. (Jeff Kan Lee/The Press Democrat)
Ravioli di Anatra – Cucina Paradiso
Every pasta is a winner at this longtime Petaluma Italian restaurant, but this housemade ravioli is filled with roast duck in sundried tomato, pine nut and basil sauce. 114 Petaluma Blvd. N., Petaluma, 707-782-1130, cucinaparadisopetaluma.com
Pasta Sauce – Cafe Citti
Pasta is great, but without the right sauce, it’s just flour and water. The tiny cafe offers 14 sauces made from scratch, including Italian workhorses like Bolognese, marinara, pesto, Alfredo, white clam and puttanesca. Dine in, or pick up (and pretend it’s your own). 2792 Fourth St., Santa Rosa. 707-523-2690, cafecitti.com
Penne alla Boscaiola at Cafe Citti in Santa Rosa. (Heather Irwin/The Press Democrat)Gnudi with butternut squash and sage at Grata Restaurant in Windsor. (Heather Irwin/The Press Democrat)
Ricotta Gnudi – Grata
Lighter and fluffier than gnocchi, these little clouds of ricotta come with brown butter, butternut squash and greens. Love. 186 Windsor River Road, Windsor, 707-620-0508, gratawindsor.com
Rigatoni – Ca’Bianca
Simple, but delicious, Ca’Bianca’s rigatoni is served with Italian sausage, peas, mushrooms, tomato and cream sauce. 835 Second St., Santa Rosa, 707-542-5800, cabianca.com
Ca’Bianca’s Rigatoni served with Italian sausage, peas, mushrooms, tomato and cream sauce. (Crista Jeremiason/The Press Democrat)Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy/for Sonoma Magazine)
Lasagna – Catelli’s
No question, hands down the thinnest layers of pasta with Richard’s meat sauce and plenty of cheese. A crispy top makes this such a decadent treat. 21047 Geyserville Ave., Geyserville, 707-857-3471, mycatellis.com
Spaghetti alla Bolognese – Baci Cafe & Wine Bar
A neighborhood favorite that locals swear by. Fresh pasta is made daily. 336 Healdsburg Ave., Healdsburg, 707-433-8111, bacicafeandwinebar.com
The shadow from a sign in the front window falls upon a table with cassoulet, duck confit, lamb and red peas at Bistro Lagniappe Thursday, June 19, 2025 in Healdsburg. (John Burgess / The Press Democrat)
In New Orleans, lagniappe (pronounced lan-yap) means “a little something extra,” a small gift of appreciation given with a purchase, a kindness often extended in restaurants there.
It’s also the perfect name for the new Bistro Lagniappe in downtown Healdsburg. In a town already brimming with great food, chef-owner Jacob Harth’s inspired California-French cuisine is indeed a special treat. His wood-fired cooking, inspired by France’s rural bistros, brings a welcome, hearty approach to the local dining landscape.
Raised on a farm in Southern Oregon, Harth learned to hunt, forage, and fish from an early age. His mother taught him to cook, his father how to barbecue oysters. His grandmother, who owned a restaurant, gave him his first job in the kitchen. After honing his skills in Portland, he moved to San Francisco to work as a chef at the three-Michelin-starred Saison, before returning to Portland to open Erizo, a seafood restaurant of his own focused on “radical sustainability.” The pandemic brought that critical success to an untimely end, and Harth went on to Michelin-caliber restaurants in Brooklyn and Mexico City. He returned to the Bay Area and in summer of 2024 hosted his first pop-up at Healdsburg’s Maison Wine Bar, paving the way for his new venture.
Chef Jacob Harth, center, prepares the beef tartare for the evening at Bistro Lagniappe Thursday, June 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)Beef tartare from Bistro Lagniappe Thursday, June 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)
There’s so much to enjoy on the Lagniappe menu, it can be hard to choose, so just dive in and savor the experience of eating well. True to his background, Harth sources as close to home as possible. His pâté ($15), a rustic, country-style dish, is made with a hog he purchased from local Future Farmers of America (FFA) students. The ground pork is combined with sweetbreads from a family-owned Cloverdale cattle ranch. In an unexpected twist, he grills the pâté slabs for a smoky, savory finish “that’s like a nice backyard-barbecue hot dog,” quips Harth.
Seafood selections depend on the day’s catch, which might be crudo made with hook-and-line rockfish from Bodega Bay or silky halibut with beautifully salty bottarga (cured fish roe), juicy Sungold tomatoes, and a hint of lime leaf ($20). Harth is one of the few local chefs able to secure prized Knights Valley Wagyu from rancher Adam Gordon, and the cuts change based on what is available. On one visit, the treasure was tri-tip, served with French fries ($50) that one cook spends hours perfecting until they are crisp-on-the-outside, buttery-on-the-inside golden beauties.
Trout, mussels, lettuce and fig leaf from Bistro Lagniappe Thursday, June 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)Mille-feuille of Brokaw passionfruit, vanilla crème diplomat, and fermented honey from Bistro Lagniappe Thursday, June 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)
From the brick-lined wood oven — a holdover from the building’s days as Molti Amici Italian restaurant — emerge perfectly roasted oysters with smoky garlic butter ($6), delicate, chewy flatbreads ($9), and cassoulet laden with tender lamb and a whole leg of duck confit ($38).
For dessert, the mille-feuille is an edible work of art, featuring layers of crisp, flaky pastry filled with Brokaw Ranch passion fruit, vanilla crème diplomat, and a touch of fermented honey. Like everything else at Bistro Lagniappe, it’s something extra — extra-marvelous.
Auteur, one of Russian River Valley’s newest tasting rooms, offers exquisite views in luxury surroundings in Healdsburg. (Eileen Roche / Sonoma Magazine)
West county has a distinct feel all its own. Historically known as a “hippie” enclave, the region is better known today as a creative hub for artists, musicians, makers, chefs, and winemakers. It’s also famous for the beautiful Russian River Valley wine region, which produces legendary Pinot Noirs and Chardonnays.
Taste
Auteur Wines
The winery’s new Russian River tasting room is a stunner. Set near Forestville, the contemporary space takes full advantage of its hillside setting, with floor-to-ceiling windows and a sheltered terrace for admiring the vineyard and redwood views. The design is as inviting as it is awe-inspiring.
“When the architect asked me how I wanted the new tasting room to feel, I told him ‘a warm embrace,’” says Laura Juhasz, who co-owns the winery with her winemaker husband, Kenneth, and two other couples who are investment partners. “We don’t want people to feel intimidated here. Wine is supposed to calm your heart, calm your mind, and connect you to others.”
Auteur’s lineup of minimalist wines highlights expressive single-vineyard and appellation-specific Pinot Noir and Chardonnay. If you love a mystery, book the “Be Here Now” tasting — coming soon — an exploration of wines presented without any information about their background. Reservations recommended. 10520 Wohler Road, Healdsburg. 707-766-0222, auteurwines.com
At Auteur Wines in Healdsburg. (Eileen Roche / Sonoma Magazine)The tasting barn at Horse & Plow in Sebastopol. (Scott Hampton)
Horse & Plow
This small, family-owned winery just outside Sebastopol is known for its natural wines and bright ciders made from organic apples. The setting is wonderfully bucolic, with a sweet barn for indoor tastings and a spacious outdoor area set amid shady oaks, apple trees, and a bountiful vegetable garden. Choose from offerings by the flight, glass, or bottle, then settle in with a cheese or charcuterie plate and feel the stresses of everyday life melt away. On Sundays, there’s live music from 2-4 p.m. Reservations recommended. 1272 Gravenstein Hwy. N., Sebastopol. 707-827-3486, horseandplow.com
Ryme Cellars
Rustic Ryme Cellars is an off-the-beaten-path haven behind Forestville’s main drag. Taste minimal-intervention wines made from varieties like Aglianico. Reservations required. 6450 First St., Forestville. 707-820-8121, rymecellars.com
People toast Ryme rosé at Ryme Cellars in Forestville. (Ryme Cellars)
Porter-Bass Vineyard & Winery
At Porter-Bass Vineyard & Winery, set on a biodynamic vineyard estate surrounded by redwood and fir forests, sample cool-climate Pinot Noir, Chardonnay, and Zinfandel under a walnut tree in front of the owners’ home. Reservations required. 11750 Mays Canyon Road, Guerneville. 707-869-1475, porter-bass.com
Joseph Swan Vineyards
O.G. Joseph Swan Vineyards is known for its beautifully balanced old vine Zinfandel and Pinot Noir, along with a cool lineup of wines like Tannat, Valdiguie, and skin-contact whites. Tastings happen at an outdoor table overlooking the estate vineyard or among the barrels. 2916 Laguna Road, Forestville. 707-573-3747, swanwinery.com
Dine
Dishes from Wild Poppy Cafe in Sebastopol, Friday, May 3, 2024. (John Burgess/The Press Democrat)If you’re heading out to the coast, Sebastopol’s Wild Poppy Cafe offers a creekside, dog-friendly patio with music for brunch on the weekends. (John Burgess/The Press Democrat)
Wild Poppy Cafe & Market
This roadside café is a hidden gem for breakfast, brunch, and lunch. The creekside patio is the place to be, with its weathered wooden tables and relaxed ambiance. The frequently refreshed menu emphasizes organic, biodynamic, and regeneratively farmed ingredients grown locally — with lots of exciting vegetarian and vegan options. 9890 Bodega Hwy., Sebastopol. 707-503-6332, thewildpoppycafe.com
Bazaar Sonoma
What happens when a veteran of Healdsburg’s SingleThread opens a Chinese restaurant in Forestville? Something both unexpected and delicious. Known locally as BaSo, this compact café serves boldly flavored traditional fare without falling into the all-too-common trap of Americanization. The pork dumplings are divine, and don’t skip the sizzling seasonal fish. 6566 Front St., Forestville. 707-614-8056, bazaar-sonoma.com
Editor’s note: A Sept. 22 fire gutted Bazaar Sonoma, leaving the Forestville restaurant temporarily closed. However, the team is planning several local pop-ups as The Matriarch. Learn more and find the pop-up schedule at bazaar-sonoma.com.
Black Cod with soy sauce, ginger, greens and a hot infused oil table pour from Bazaar Sonoma, Oct. 17, 2024, in Forestville. (John Burgess / The Press Democrat)Nam Khao Tod, Lao-Thai Crispy Rice Salad with the Pineapple Express cocktail with a sprig of Thai basil Thursday, Sept. 19, 2024, from Underwood Bar and Bistro in Graton. (John Burgess / The Press Democrat)
Underwood Bar & Bistro
In blink-and-you’ll-miss-it Graton, this neighborhood favorite combines Paris bistro ambiance with — surprise! — flavorful Thai-inspired dishes. For 25 years, Underwood has been the place to spot local winemakers stopping in for a post-harvest beer paired with everything from steak frites and French onion soup to Thai lettuce cups. 9113 Graton Road, Graton. 707-823-7023, underwoodgraton.com
Explore
Before heading home, hit the Sunday Sebastopol Farmers Market and soak up the community vibe while stocking up on farm-fresh produce. 6908 Weeks Way, Sebastopol. 707-861-1147, sebastopolfarmersmarket.org
Bobby Murphy of Singing Frogs Farm mans the farm’s booth Sunday, Dec. 1, 2024, at the Sebastopol Farmers Market. (Madison Smalstig)Ziplining through the redwoods at Sonoma Canopy Tours in Occidental. (Emily Blake / Sonoma County Tourism)
Zipline through the redwoods on a Night Flight zipline tour and wonder at the stars from tree-top platforms. Sonoma Canopy Tours, 6250 Bohemian Hwy., Occidental. 888-494-7868, sonomacanopytours.com
Insider Tip
Book an orchard hike
Sample a delicious array of artisan olive oils, vinegars, and apple products at Gold Ridge Organic Farms. 3387 Canfield Road, Sebastopol. 707-823-3110, goldridgeorganicfarms.com
Gold Ridge Organic Farms owner Brooke Hazen focuses on antique heirloom apples on the Sebastopol property. Photo taken Wednesday, Aug. 30, 2023. (John Burgess / The Press Democrat)Fern Bar in Sebastopol serves the “Euphoria,” a fruit forward nonalcoholic gin “free-spirited cocktail.” (Fern Bar)
Grab a post-dinner drink
Lively, plant-filled Fern Bar at The Barlow is open until 10 p.m. on weekends. 6780 Depot St., Suite 120, Sebastopol. 707-861-9603, fernbar.com
Dark Chocolate Pot de Créme with candied orange, ricotta donut and chantilly from Spoonbar Thursday, June 5, 2025 in Healdsburg. (John Burgess / The Press Democrat)
Best. Risotto. Ever.
I’m not a frequent risotto eater because, all too often, the dish becomes a traumatic experience. It’s either gluey enough to be used as spackle or so undercooked that the rice remains crunchy. I get it — the dish is notoriously difficult to master. Like a toddler, it requires constant attention, a delicate touch and just the right amount of patience; otherwise, it turns into a sticky mess.
Enter chef Robert Leva, who, it turns out, is the risotto whisperer. The newly installed chef at Spoonbar (formerly of Traci Des Jardins’ Jardinière, Mayacamas, and Auberge du Soleil) serves up a stunning autumn mushroom risotto ($30) with truffle butter, black garlic, mushrooms and spinach. The creamy, perfectly al dente rice is an umami bomb, enriched with shaved Parmesan and accented by the earthy punch of truffle and the subtle sweetness of black garlic. I’m hooked.
The autumn risotto at Spoonbar in Healdsburg. (Heather Irwin / The Press Democrat)Chef Robert Leva, formerly of Jardinière, Salt House, Bellota and the Mayacamas Club, has taken over the kitchen of Healdsburg’s Spoonbar restaurant at the h2hotel Thursday, June 5, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Since its 2015 opening, I’ve always found the ultra-modern Spoonbar at Healdsburg’s h2hotel to be fine, but lacking the sparkle to bring me back, especially with so many other great dining options in town. Leva’s seasonal squash, apple and chestnut soup ($14), smoked ham croquettes with sweet red onion marmalade ($16) and roasted Rocky chicken ($32) with chanterelle mushrooms gave me a reason to return.
A selection of dishes at Spoonbar in Healdsburg, including the roasted Rocky chicken with chanterelles. (Mike Battey)Three honey-based drinks for Bees Knees Week from Spoonbar Thursday, June 5, 2025, in Healdsburg. (John Burgess / The Press Democrat)
And don’t miss the cocktails, which have always been Spoonbar’s boozy calling card. The Right Round ($14) is a dazzling margarita with white tequila, raspberry and passion fruit liqueurs, and a spicy chile pepper rim. It’s nice, but very naughty.
A few dishes did miss the mark, such as the Hokkaido scallops ($40), which were overwhelmed by an overzealous mix of fennel purée, basil oil and piperade (tomatoes, onion, green pepper and smoky Espelette). Why bury such lovely, delicate shellfish? The Creekstone flat iron steak ($38) was tough and chewy.
Despite a few imperfections, it’s nice to have a reason to return. I’ll keep my eye on you, Spoonbar.
The remodeled Sea Ranch Lodge Restaurant main dining room with sunset seating Friday, Feb. 21, 2025. (John Burgess / The Press Democrat)
Chef Ryan Seal has taken over as executive chef at The Sea Ranch Lodge.
Seal, whose resume includes Napa’s Round Pond Estate, Solage, Calistoga Ranch and Morimoto, as well as San Francisco’s SPQR, impressed me last February with his menu at the now-shuttered Greenwood restaurant at Elk’s Sacred Rock Inn.
I called Seal an “under-the-radar talent who shouldn’t be.” Hopefully, dishes like his uni carbonara, steelhead tartare and Maine lobster ravioli make an appearance on the new menu.
Brandon Dawson, center, celebrates after winning the Safeway 52nd annual World Championship Pumpkin Weigh-Off in Half Moon Bay, Calif., Monday, Oct. 13, 2025. (AP Photo/Godofredo A. Vásquez)
Harvest season is a high-stakes proposition for giant-pumpkin grower Brandon Dawson, who lives in Santa Rosa with his wife and two young children.
Last year, Dawson grew California’s largest pumpkin in his backyard in Rincon Valley. The behemoth he named Seymour weighed in at 2,465 pounds and just narrowly missed winning the prestigious and lucrative Half Moon Bay World Championship Pumpkin Weigh-Off.
Dawson grew up on a rural property in southwest Santa Rosa where he learned a love for all things outdoors and inherited his green thumb from his mom, Pattie, a Sonoma County Master Gardener. Dawson is concerned about his pumpkin-growing prospects this year due to a cool start to the growing season and shares his trials and triumphs on YouTube and Instagram.
Editor’s note: At the 52nd World Championship Pumpkin Weigh-Off on Oct. 13, Dawson won the top prize with the largest pumpkin, weighing 2,346 pounds.
Brandon Dawson shows off a 1,600-pound pumpkin before loading it into his truck for a weigh-off Oct. 4, 2024. (Chad Surmick / The Press Democrat)
As a kid, Dawson recalls having birthday parties at Furlong Gulch Beach. These days he likes to take his kids for a gentle amble along the Kortum Trail, which offers easy access to the small, scenic beach. “It’s all about timing with the weather.” A self-professed weather geek, he checks to make sure there’s an offshore flow, ensuring a sunny day. Sonoma Coast State Park, Highway 1, Bodega Bay. parks.ca.gov
Hiking along the Kortum Trail on the Sonoma Coast. (Jerry Dodrill)The Saloon at The Jack London Lodge in Glen Ellen. (Kim Carroll)
Dawson heads to Glen Ellen for dinners out. When the weather is nice, the creekside patio at The Saloon at The Jack London Lodge is a favorite family spot. For date nights Dawson and his wife, Zelda, like Glen Ellen Star. His go-to menu item is the wood-roasted seasonal vegetables, and he likes to sit at the bar to watch the chefs work their pizza oven magic. “How they go about it is kind of exciting.” 13648 Arnold Drive, Glen Ellen. 707-343-1384, glenellenstar.com
Roasted red kuri with harissa and roasted pepitas from the Glen Ellen Star restaurant. (John Burgess / The Press Democrat)Birch trees and shrubs cast their reflections into the lower pond at Sonoma Botanical Garden in Glen Ellen. (Charlie Gesell / The Press Democrat)
“I’m really into native plants, and I recently re-did the front yard.” Dawson finds inspiration at the Sonoma Botanical Garden, in particular their recent focus on native California species including oak woodlands, stands of manzanita, and the rich variety of wildlife they support. 12841 Highway 12, Glen Ellen. 707-996-3166, sonomabg.org
With a day-job in the auto industry, Dawson enjoys going for drives. One of his favorites routes is along Coleman Valley Road because it offers “a great snapshot of the flora and fauna of Sonoma County.” Winding from Occidental to the coast, the scenery changes from redwoods to oak woodlands, then coastal chaparral. But Dawson warns, “It’s not the best sports car drive.”
Outdoor dining area. (Steve Magner / Sotheby’s International Realty)
A traditionally styled estate on 2.56 acres along the iconic Silverado Trail in Napa is currently listed for sale. Framed by antique olive trees and modeled after a Provence village square, the four-bedroom and four-bathroom main home, guest house and studio suite are currently listed for $4,650,000.
The dwelling, built in 1969, expresses French country style with arched windows and doors, stone elements and ironwork. Interiors have traditional trims and fixtures. The look is topped off playfully with Harlequin tile.
A great room — with dormer windows allowing for lots of light — combines the kitchen, dining and lounging areas. A separate butler’s pantry allows for out-of-sight food prep and staging. Exterior stone accents are carried inside to the great room’s fireplace.
Great room in traditional Calistoga home. (Steve Magner / Sotheby’s International Realty)Outdoor seating area and vineyard. (Steve Magner / Sotheby’s International Realty)Yard with pool. (Steve Magner / Sotheby’s International Realty)
Raised garden beds, a commercial Cabernet vineyard, and a hobby-sized block of Rhône grapes make the grounds both hardworking and serene. The balcony of the guest house overlooks the famed Three Palms Vineyard.
Various patios offer spots to lounge, eat and play among the vines. There’s a pool, spa and a delightfully large chess set. A stone woodburning pizza oven is the star of a full outdoor kitchen.
For more information on 800 Lommel Road in Calistoga, contact listing agents Arthur Goodrich, 415-735-8779, or Federico Parlagreco, 628-252-9532; Sotheby’s International Realty, St. Helena Brokerage, 1229 Adams St., St. Helena, 707-200-2488, sothebysrealty.com
Sitting area of great room. (Sebastian Jimenez Creative)
A small home with tremendous style recently hit Sonoma’s real estate market. The renewed, circa-1942 home with one bedroom and one bathroom is priced at $497,000 — a more approachable sum in a market where $1.3 million is the median list price. According to listing agent Martin Hurtado, the property is currently under contract.
The home provides a lesson in creating interest and openness in just 504 square feet. The open floor plan and windowed doors allow for light and airiness. Neutral tones create visual quietness. White walls are warmed up with white oak plank floors, wicker accents and wood furnishings.
The kitchen style is sharp and clean with white quartz countertops and shaker-style cabinets. Personality is infused through gold fixtures and just-enough “styling” — wood cutting boards, wicker and art.
Kitchen in the small Sonoma home. (Sebastian Jimenez Creative)View through French doors. (Sebastian Jimenez Creative)Patio. (Sebastian Jimenez Creative)
The tonal aesthetic is carried into the bathroom via a linear plank tile that mimics a wood siding. Creamy marble accents provide a cooler counterpoint.
Through modern French doors is a backyard with a covered patio, trees and space for gathering.
Apple Strudel from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024, in Healdsburg. (John Burgess/The Press Democrat)
Eat dessert first, because those peas and carrots aren’t going anywhere. No matter what mom said, we’re all about enjoying the sweeter things in life and worrying about the rest tomorrow.
When the call went out for some of your favorite desserts, we couldn’t help but add a few of our own guilty pleasures from around Sonoma County. Read with caution, because this list is jam-packed with chocolate, sugar, whipped cream and cookies.
National Dessert Day is Oct. 14, so now would be as good a time as any to get acquainted with the best desserts in the county.
Story by Sofia Englund, Jennifer Graue, Heather Irwin and Maci Martell. Readers contributed their dessert picks on the Sonoma Magazine Facebook.
Heather’s Picks
St. Honoré Tart, Bijou
It’s exceedingly rare to see restaurant desserts created with the same finesse and artistry as the preceding meal. Bijou’s executive pastry chef, Sylvain Parsy, creates stunning masterpieces of sugar, butter and cream that make you forget about the calories and just embrace the magic. The St. Honoré Tart is made with gold-leaf-adorned almond and caramel chou and a pastry tart filled with cream. You really can’t go wrong with any of Parsy’s often-changing desserts, so don’t panic if the tart isn’t available. 190 Kentucky St., Petaluma, 707-753-9155, restaurantbijou.com
Vanilla soft serve at the Valley Ford Cheese and Creamery in Valley Ford, Thursday, July 31, 2025. (Beth Schlanker / The Press Democrat)
Soft Serve, Valley Ford Creamery
What started as an afterthought during a recent visit to this Valley Ford cheese factory and cafe has haunted my dreams — a swirling cone of creamy soft serve from local Jersey cows. The smooth, gelato-like texture is worth the trip. 14390 Valley Ford Road, Valley Ford, 707- 875-0703, valleyfordcheese.com
Semisweet Chocolate Chip Cookie, Sebastopol Cookie Company
It’s all about the cookies at this hole-in-the-wall bakery. Fresh chocolate chip cookies are outstanding on their own, but in the summer, they add an ice cream middle. Just like milk and cookies, but better. 168 N. Main St., Sebastopol. 707-824-4040, sebastopolcookiecompany.com
Choux au Craquelin with espresso-chocolate mousse and a dusting of powdered sugar from Poppy restaurant, Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)
Choux au Craquelin, Poppy
We all have that extra dessert pocket in our stomachs, right? No matter how much delicious bread, butter and cream you’ve already eaten, make way for this baseball-sized puff filled nearly to bursting with velvety espresso mousse. 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com
Tiramisu, Portico
Feel free to dive into a hefty slice of this espresso-soaked dessert made with mascarpone rather than whipped cream. The sweetness is toned down, making it a calorie-worthy dessert without the sugar shock. 100 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
The interior of Stella’s Baked “Gelaska” with vanilla gelato, raspberry sorbet, sponge cake and cubes of torched marshmallow fluff, Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Baked Gelaska, Stella
This one’s a true show-stopper. Stella’s “Baked Gelaska” is a riff on baked Alaska, with sponge cake, raspberry sorbet and vanilla gelato topped with a swirl of torched marshmallow fluff. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Strudel, Tisza Bistro
This seemingly simple dessert is made in-house by stretching the dough into thin, buttery layers filled with seasonal fruit, including apples, cherries and poppy seeds. 165 Healdsburg Ave., Healdsburg, 707-291-5193, tiszabistro.com
Apple Strudel from Tisza Bistro chef/owner Krisztian Karkus, Monday, Feb. 12, 2024, in Healdsburg. (John Burgess/The Press Democrat)Apple Crumb pie at Hazel Restaurant in Occidental, Friday, Jan. 24, 2025. Pies at Hazel are baked once a week, every Friday. (Darryl Bush / For The Press Democrat)
Every Friday is pie day at this Occidental restaurant. Co-owner Michele Wimborough’s pies are legendary, ranging from peanut butter and blackberry to Dutch apple and lemon meringue. You never know what she’ll be making, which is half the fun of your pie adventure. 3782 Bohemian Highway, Occidental, 707-874-6003, restauranthazel.com
Sofia’s Picks
Glacée and Petit Beurre Cookies, Goguette Bread
A variety of ice cream, or glacée, from Goguette Bread in Santa Rosa. (Goguette Bread)
This popular boulangerie extended its hours to 9 p.m. last summer, a brilliant move as warm Sonoma County nights made for a perfect excuse to indulge in their housemade glacée — a decadent French custard-style ice cream — to the tune of chansons on their Parisian patio. Picking a couple of flavors (new ones are made each week) is near impossible when you have choices like pistachio, rose, violet and choco-orange. Whatever flavor you pick, pair your treat with Le Petit Beurre, Goguette’s take on the shortbread from Nantes, in the Brittany region of France. Order in advance to bring your desserts home during fall and winter — ice cream and cookies are not just for summer. 59 Montgomery Drive, Santa Rosa, goguettebread.com
Gluten-free Carrot Cake, Zoftig Eatery
Carrot cake, done right, can be absolutely sublime. Zoftig Eatery has perfected the art of the carrot cake with a gluten-free version that has the Goldilocks ratio of just the right amount of carrot, spice, sweetness and moistness. It is rich, but not overpowering, and the cream cheese frosting is really the icing on the cake, not detracting from the flavors by being overly sweet or artificial-tasting. The secret, according to co-owner Sonjia Spector, is high-quality spices and lasting friendships: the restaurant buys the gluten-free flour for the cake from Spector’s childhood friend Dawn Zaft of Criminal Baking Co. We have attempted to split this generous slice of carrot cake in two and save the second half for the following day, but never succeeded. 57 Montgomery Drive, Santa Rosa, 707-521-9554, zoftigeatery.com
Vegan Elderflower/Berry Mini Cake, Criminal Baking Company
This hidden gem bakery, located off the beaten path in a red brick industrial building on Donahue Street, continues to serve up the best sweet treats in Sonoma County. The menu changes frequently, but you won’t be disappointed whatever you order. A recent favorite includes a vegan elderflower/berry mini cake — the kind of heavenly dessert that treats your taste buds to a sort of transcendental experience. The outdoor seating, under bright yellow umbrellas, is lovely but we like the bustling indoor space that feels like a theater set beneath tall ceilings. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
Jennifer’s Picks
Gateau Parisien, Patisserie Angelica
If the words “gluten-free dessert” typically leave you cold, this ethereal treat (which won the best of show award in the 2024 Sonoma County Harvest Fair) will change your mind. Three layers of almond macaron are layered with Italian praline buttercream. It’s not overly sweet and is simply delicious. The best part? In addition to full-sized cakes, they also come in individual servings, so you don’t have to share. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com
Fruit Basket Cake, Oliver’s Market
This cake perennially pops up at birthdays, retirement parties and Mother’s Day gatherings, and every single time it appears, we make a beeline for the dessert table. An eye-catching rainbow of fruit for a topping draws you in, but the layers of moist vanilla cake, pastry cream, and a hint of raspberry jam keep you coming back for just one more bite. Cakes come in 6, 8 and 10 inches, plus two sheet cake sizes for when you’re serving a crowd. Locations in Cotati, Santa Rosa and Windsor. oliversmarket.com
Co-owner Christian Sullberg cuts a slice of Peanut Butter Pie at Noble Folk Ice Cream and Pie Bar in Santa Rosa. (Beth Schlanker/The Press Democrat)
Peanut Butter Mousse Pie, Noble Folk
This pie is 9 inches of decadence, and it is worthy of every single, silky bite. Noble Folk’s co-owner, Christian Sullberg, fills an Oreo cookie crust with whipped peanut butter mousse and tops it all with a cloud of whipped cream. It’s a seasonal pie, usually only on the menu a couple of times a year, so keep a sharp eye out. Plus, my 2022 Thanksgiving story included a recipe for it; super bonus! 116 Matheson St., Healdsburg, 707-395-4426; 539 Fourth St., Santa Rosa, 707-978-3392, thenoblefolk.com
Maci’s Picks
Brownie Cupcake and Baby Fruit Galettes, Downtown Bakery & Creamery
Step into Healdsburg’s Downtown Bakery, and suddenly words like “carbs” and “calories” have no meaning. The incredibly rich and chocolaty brownie cupcake is a treat I will never pass up. And whatever fruit galette is available, get it. All of them are winners. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
Croissants, sticky buns, blueberry scones and a baby apple quince galette from the Downtown Bakery and Creamery in Healdsburg. (John Burgess / The Press Democrat)The deli and bakery cases at Grossman’s Noshery & Bar in Santa Rosa. Grossman’s black and white cookies, right case, are a favorite. (Sonoma County Tourism)
Black & White Cookies, Grossman’s Noshery & Bar
A staple in New York bakeries, the black and white cookie delights with its classic chocolate and vanilla combo. Grossman’s back-and-whites are the stuff of dreams, with creamy, rich chocolate and vanilla frosting atop a soft, cake-like cookie. Not too sweet with just the right balance of flavors, it’s quite possibly the best cookie I’ve ever had. The cinnamon babka also never disappoints. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Apple Pecan Crumble Pie, Petaluma Pie Company
This brown sugar-sweetened apple pie is topped with a nutty crumble and a generous drizzle of housemade salted caramel for a luscious fall dessert. Bring it to the Thanksgiving table this year to switch up your traditional pie offerings and make a lasting impression. And while nothing beats grandma’s homemade, from-the-garden strawberry rhubarb pie, this humble pie shop’s sweet-tart strawberry rhubarb comes as close as it gets. 125 Petaluma Blvd. N., Suite B, Petaluma, 707-766-6743, petalumapiecompany.com
Readers’ Picks
Carrot Cake, Cacau Bakery
Specializing in vegan baking, this local bakery crafts scrumptious Swedish and Brazilian goods, all from scratch. Reader Ann Gardner recommended the bakery’s carrot cake on the Sonoma Magazine Facebook page. “This is a small, family-run mobile operation, so it is a hidden gem, except for folks in the know about where and when to find one of their two parked vans,” Gardner said. instagram.com/cacau.sweets
Chocolate Chunk Banana Bread Pudding, Stark’s
Katie Clarke Boyd recommended Stark’s chocolate chunk banana bread pudding, noting that it “was an original at the first Willi’s Wine Bar before it burned down.” 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Plum Sorbet, Screamin’ Mimi’s Ice Cream
Another brilliant Ann Gardner pick, Screamin’ Mimi’s plum sorbet is sweet, smooth and seasonal (so keep on alert come plum season). “I don’t know if they do this on purpose, but just enough sour peel is mixed in to give it a little zip,” Gardner said. 6902 Sebastopol Ave., Sebastopol, 707-823-5902, screaminmimisicecream.com
Key Lime Pie, Nom Nom Cakes
Lana McIntire, founder of Nom Nom Cakes, recommended her key lime pie on our Facebook page. And based on our own experience with her sweet treats and all the gold ribbons her baked goods garnered at the recent Harvest Fair food competition, we’re inclined to take her word for it. The pie is made with Florida key lime in a graham cracker crust, topped with fresh whipped cream. 390 Calle del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
