SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. Chef Keita Tominaga, formerly of Hana restaurant in Rohnert Park, will head the kitchen. (SingleThread)
Healdsburg’s three-Michelin-starred SingleThread feels like a love letter to Japan.
Inspired by the country’s poetic system of micro seasons, or “sekki” — with names like “mists begin to trail” and “the bush warbler sings” — the restaurant’s hourslong multicourse meals emerge from a near-silent kitchen, each petal and scale placed with meticulous care.
Now comes the reply.
SoNoMa by SingleThread, the restaurant’s first international project, opens in March in Kyoto. It is an ode to Sonoma County and Northern California.
The 12-seat restaurant, along with a lounge and pastry shop, will be housed inside the new Capella Kyoto hotel in the historic Miyagawa-cho District, one of the city’s storied geisha neighborhoods.
SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. Chef Keita Tominaga, formerly of Hana restaurant in Rohnert Park, will head the kitchen. (SingleThread)SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. The couple will work with local artisans and farmers. (John Troxell)
The opening marks a full-circle moment for owners Kyle and Katina Connaughton, who lived and worked in Japan before putting Sonoma County on the global fine-dining map. The kitchen will be led by chef Keita Tominaga, son of the late Ken Tominaga, founder of Hana Japanese restaurant in Rohnert Park. He has spent more than a year at SingleThread and previously worked at the Michelin-starred Tenoshima in Tokyo.
The menu will spotlight Kyoto’s regional agriculture and culinary traditions through a Northern California lens, drawing ingredients from both sides of the Pacific.
Katina Connaughton, who oversees SingleThread’s 24-acre farm in Dry Creek Valley, is collaborating with Kansai-region farmers to grow Northern California produce, including heirloom tomatoes, peppers, squash and flowers, alongside native Kyoto vegetables. California olive oil, almonds and cheese will also make the journey east.
SingleThread’s Kyle and Katina Connaughton will open SoNoMa by SingleThread in Kyoto this spring. The couple will work with local artisans and farmers. (John Troxell)
The result, according to Kyle Connaughton, will be a multicourse tasting menu that expresses Kyoto’s terroir and sensibilities while staying rooted in the Wine Country ethos.
The project also includes a lounge for lighter fare, cocktails and high tea, and a dedicated patisserie, SingleThread Entremets, led by executive pastry chef Emma Horowitz and Tokyo-trained chef Miu Morita.
“If SingleThread is a very Kyoto-inspired restaurant in California,” said Tony Greenberg, a co-owner, “then SoNoMa by SingleThread will be an equally California-inspired restaurant in Kyoto — a mirror experience of sorts.”
Property seekers with homesteading aspirations may envision a future in a sunny Penngrove ranch currently listed for sale. The land sits on the western slope of Sonoma Mountain straddling the Sonoma Valley and Petaluma Gap wine regions. The Ranch at Quailbrook Lane has five structures on two parcels totaling 160 acres.The asking price is $5,500,000.
A mile-and-a-half of seasonal creeks run through the ranch, which includes over 2,000 native trees planted since 2010. Rotational grazing is practiced to bolster the soil’s sustainability. The property includes hiking trails and natural gardens — notably a butterfly and wildflower garden.
There’s a site ready to accommodate the construction of a 4,500-square-foot main home and studio. The existing collection of dwellings are both new and rebuilt.
Great room in the guest house. (Adam Potts)View from the Guest House. (Adam Potts)
A two-bedroom, one-and-a-half-bathroom guest house is made of earth plaster with 14-inch thick walls, arched doorways and alcoves, and reclaimed wood accents. The modern rustic home is perched to enjoy the property’s above-the-fog-line views.
The 1,700-square-foot Carriage House, finished in lime plaster, doubles as a garage and has a second-floor great room with a multi-gabled wood-clad ceiling. There’s a wet bar, a loft, a tiled limestone shower andan antique French stone sink with Sonoma Forge fixtures.
Great room in the Carriage House. (Michael Woolsey)The barn. (Adam Potts)Interior of the barn. (Mario Serafin)
The property’s turn-of-the-century creamery barn is now a 180-square-foot casita full of quaint details like an outdoor shower and bathtub.
The 3,195-square-foot barn is highly insulated, built from Structo-Lite plaster on metal lath. Interiors of the three-level workshop and vehicle barn include reclaimed wood from an Oakland shipyard and vintage light fixtures sourced from old Chicago factories.
For more information on the Quailbrook Lane ranch in Penngrove, contact listing agents Tim Little, 707-849-9570, and Alexa Glockner, 415-710-3663. Hedge Realty, 103 H St., Suite B, Petaluma, quailbrooklane.com
This two-bedroom cottage on a half-acre perched above the Mendocino coastline is currently listed for $875,000. (Clear Shot Creations)
A two-bedroom cottage on a tree-wrapped half-acre perched above the Mendocino coastline is currently listed for sale. The renovated 1960s dwelling is priced at $875,000 and was recently spotlighted in The New York Times.
The home has an airiness beyond its 1,000 square feet thanks to numerous windows. Reclaimed wood-plank floors give the space a rustic warmth.
A generously sized wraparound deck and sunken spa set the stage for taking in the tranquil setting. An indoor-outdoor sound system adds another sensory layer to the experience.
Moroccan rice pudding topped with poached pomegranate and crushed almonds at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Hidden in a mostly industrial stretch of Petaluma, Pearl is not the kind of restaurant you stumble upon. You arrive here because your friend can’t stop raving about it. Its reputation has grown almost entirely by word of mouth, passed from regular to regular like a closely guarded recipe.
“I love being tucked away in a corner,” said co-owner Annette Yang, a constant presence at the daytime-only bistro.
If Pearl is open, Yang will be there — greeting guests, mixing drinks, serving food and refilling water glasses, often clearing your table at the end of the meal. It’s a true owner-operated restaurant, with Yang’s husband, chef Brian Leitner, dancing between the wood-fired oven and the range with practiced precision.
Chef Brian Leitner cooks during a lunch service at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)A strand of dried chilis at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press-Democrat)
The menu ranges from Levantine-spiced brisket and Persian meatball tagine (both $27) to shakshuka ($25) and Moroccan rice pudding ($12). Pearl knows precisely what it is, even if that identity can be harder to articulate for the uninitiated. Shakshuka, after all, is not a dish you’ll find on a Denny’s menu.
You could describe the food as Middle Eastern, but that feels reductive — too kebabs-and-doner for what’s actually happening here. Levantine and North African is a better fit, with thoughtful nods to the northern Mediterranean. The concise menu draws from the cuisines of Spain, Greece, Turkey, Syria, Palestine, Israel and Morocco, better capturing the restaurant’s warming, spice-forward sensibility.
Open only for breakfast and lunch, Pearl is intentionally focused on daytime cooking. Leitner, a Chez Panisse alumnus who previously owned restaurants in San Francisco and Portland, returned to the Bay Area — and specifically to Petaluma — with Yang to escape the churn of city life.
An outdoor dining area at Pearl restaurant in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Rather than returning to dinner service, the couple committed to daytime hours, a decision that initially felt risky but has proved right. Sticking to breakfast and lunch service allows for creativity without the pressures of dinner, a rhythm better suited to both the food and their lives.
The menu is deeply personal. “This is what we eat at home,” Yang said. “We like big, distinct, clean flavors with a light touch, food that isn’t weighed down by butter and fats.” She describes Pearl’s approach as both ancient and modern, rooted in longstanding food traditions and shaped by the flavors that keep diners returning.
Established
Opened in 2018, Pearl will celebrate its eighth anniversary in April.
Most popular dishes
Shakshuka and meatball tagine.
Persian meatball tagine over a bed of jeweled saffron rice and topped with yogurt and fresh herbs at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)Customers have lunch at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
The vibe
The intimate 45-table space feels deliberately cozy, with bistro tables and banquettes lining the walls and a wood-topped bar well suited for solo diners. Yang keeps the room moving, suggesting creative coffee drinks or sparkling low-ABV cocktails. Seafoam green walls, tin ceiling tiles and a distressed concrete floor give the space a soulful quality that mirrors its owners.
The food
The always-available Levantine brisket ($27) captures Pearl’s intent, with melting slices of long-braised beef rubbed with cumin and garlic, paired with roasted squash and pistachio tahini. The Persian meatball tagine ($27) is another anchor, with spiced lamb meatballs atop multicolored rice and herbed yogurt.
Levantine-spiced brisket with roasted winter squash and pistachio tahini at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / 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 Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Shakshuka ($25, $27 with pita) remains one of Pearl’s most popular dishes for good reason: a vivid tomato stew with chickpeas, fresh fava, baked eggs and grilled sheep’s-milk cheese. I’m also partial to the bocadillo ($26), a griddled porchetta sandwich with Gruyere, fig jam and mustard greens. Regulars also swear by the zhoug trout sandwich ($27) with tapenade, bacon and smoked beets, and the picnic plate ($25), a shareable spread of tabouli, hummus, beets, slaw and pita. Desserts change weekly, but the Moroccan rice pudding ($12), scented with cardamom and topped with poached fruit, is always my closer.
Drinks
Annette Yang mixes drinks while working the front of the house at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)The Marrakesh Mojito with house mint shrub, vermouth bianco, and fez green tea at Pearl Petaluma in Petaluma Thursday, Jan. 8, 2026. (Beth Schlanker / The Press Democrat)
Beverages are Yang’s domain. As a brunch and lunch destination, Pearl emphasizes playful coffee drinks, lighter cocktails and thoughtful alcohol-free options. The drinks menu includes global wines by the glass and mostly Bay Area beers from HenHouse, Barrel Brothers, Faction and Fort Point. Standouts include the Marrakesh Mojito ($14) with mint shrub, vermouth and fez green tea; the Capp du Monde ($7) with espresso, chicory, orange and steamed milk; and the Morning Fog ($6) with black tea, clove, cinnamon, milk foam and lemon salt.
The price
Tipping is not required nor accepted. Menu prices account for living wages and operating costs, making it refreshing to receive a bill without surcharges or suggested gratuities. Savory dishes range from $25 to $28; desserts are $12 to $13.
The spot
Open from 9 a.m. to 3 p.m. Wednesday through Monday; closed Tuesday. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Winter days along the Sonoma Coast were made for a cup of warm clam chowder, but choosing where to tuck into a bowl of the seaside delicacy is always tough because there are so many great options.
Bodega Bay’s 23rd annual Chowder Day on Jan. 31 is the best opportunity to find a favorite — or a few of them — once and for all. A dozen restaurants stretching from Spud Point to Valley Ford will fire up their giant kettles and dish out samples of their finest chowder while guests drive and slurp at their own pace.
The event, which supports the Chamber of Commerce and visitor center, is a boon to coastal businesses during the slow season and goes on no matter the weather. If the sun is shining, enjoy a glorious day at the coast. If it’s rainy, slip on boots and a jacket and let the hearty chowders work their magic.
Clam chowder on the docks at Rocker Oysterfeller’s at the Wharf Friday, Nov. 7, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
There are two check-in locations for the event, at Valley Ford Hotel (next to Rocker’s Roadhouse) and at the Sonoma Coast Visitor Center.Chowder tastings begin at 10 a.m. and end at 3 p.m., Jan. 31.
Valley Ford Hotel, 14415 Highway 1, Valley Ford.Sonoma Coast Visitor Center, 913 Highway 1, Bodega Bay.
The Olla Latté with piloncillo syrup, cinnamon and a dried orange slice Friday, Nov. 7, 2025 from Cafe de la Olla in Santa Rosa. (John Burgess / The Press Democrat)
Sonoma County may not experience drifting snow, but we do have blustery days with sideways rain which undoubtedly make us crave warm winter drinks. Here are some of the best cups of cheer for the dark days of winter.
Best Eye Opener
Café de la Olla
This teacup-sized Roseland coffee kiosk opened a year ago and has gained a cultish following for its café de la olla — a cinnamon- and piloncillo-infused Mexican brew traditionally simmered in a clay pot for a deep, earthy kick. Top with cold foam for a sweeter sipper. 959 Sebastopol Road, Santa Rosa. 510-695-1875, cafe-de-la-olla-llc.square.site, instagram.com/cafe_de_la_olla
Best Tea
Patisserie Angelica
Slip in for a simple cup or go all-in on the full tea service — warm scones, tiny sandwiches, the whole fairytale spread — at this tucked-away patisserie. The tea list is stellar, including the Mariage Frères Montagne d’Or, a floral, fruity black tea that’s a passport stamp in a cup. 6821 Laguna Parkway, Sebastopol. 707-827-7998, patisserieangelica.com
Patisserie Angelica in Sebastopol offers dozens of tea selections from around the world for their West County Tea kits. Photo taken Tuesday, April 25, 2023. (John Burgess / The Press Democrat)Melissa Yanc, right, part owner of Quail & Condor in Healdsburg, talks with a friend at the bakery’s new location, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
Best Spiced
Quail & Condor
True chai is supposed to wake you up with its punch of pepper, cardamom, and ginger, but most store-bought blends have gone soft and sugary. At Quail & Condor’s new café, the made-in-house chai remembers its roots, with a kick of masala spice instead of Grandma’s treacly pumpkin spice. 44 Mill St., Unit J, Healdsburg. 707-473-8254, quailandcondor.com
Best Candy in a Cup
Fleur Sauvage
Master chocolatier Robert Nieto’s European-style drinking chocolate is less Swiss Miss and more Willy Wonka chocolate river — rich, creamy, and thicker than Augustus Gloop. This is the stuff chocolate cravings are made of. 370 Windsor River Road, Windsor. 707-892-2162, fleursauvagechocolates.com
Assorted bonbons and a hot chocolate from pastry chef Robert Nieto, owner of Fleur Sauvage Chocolates in Windsor, Wednesday, Sept. 18, 2023. (John Burgess / The Press Democrat)Petaluma Coffee & Tea has long been a popular gathering spot for locals. (Laura Schneider / Petaluma Coffee & Tea)
Best Hot and Healthy
Petaluma Coffee & Tea Company
The smell of freshly roasted coffee hits you at the door, but don’t skip the milk-and-turmeric latte — spicy, earthy, and a sunny yellow reminder of warmer days ahead. 212 Second St., Petaluma. 707-763-2727, petalumacoffee.com
Best Ancient Blend
Sonoma Eats
Champurrado, a Mexican-style hot chocolate made with milk, sugar, and corn masa, is a cold-season staple. Hand-frothed like it has been by generations of abuelitas, it’s like a pair of knitted mittens for your soul. 18133 Sonoma Highway, Sonoma. 707-343-1141, sonoma-eats.com
3/2/2014: B1: TOASTING WINE COUNTRY: College friends from Sonoma State University and Santa Rosa Junior College pose for a picture at Truett Hurst in the Dry Creek Valley. The annual Wine Road Barrel Tasting, which draws many young tasters, continues today and next weekend.
PC: College friends from SSU and SRJC pose for a picture at Truett Hurst in the Dry Creek Valley. The 36th Annual Wine Road Barrel Tasting continues on Sunday and next weekend.
Winter might be considered the off season for many of the world’s hottest travel destinations, but a Wine Country visit between December and March may be even more enchanting than a stay during the summer months. Much of the scenery is more resplendent and picturesque during the winter as grasses on the rolling hills turn from the pale yellow hue of late summer to verdant green and dry creek beds flow once more with water from seasonal rains.
It is a time of year that beckons the savvy traveler, without tourist crowds to contend with or the bustle that often accompanies them. In winter, you can visit Wine Country for a fraction of the cost of other times of year as local hotels, wineries and restaurants roll out special deals to entice guests. The best time to come is during the week, before hotel prices peak and popular restaurants and wineries get booked up.
Mild winter weather
Some like it hot, but Wine Country can be truly magical in the milder months. The region’s temperate climate means that it never gets too cold, even in the dead of winter, making outdoor excursions and activities pleasant during much of the season. Morning coastal fog can create a cozy or even mystical atmosphere depending on your inclinations. And, just as in legendary Camelot, the fog often burns away as the day progresses, revealing a radiant California sun that lights up the area’s stunning landscapes.
Winter is a perfect season to take long walks on beaches such as Salmon Creek and Goat Rock, go whale watching at places like Bodega Head or Stillwater Cove Regional Park, and take in the lush greenery of nature on hikes through state and regional parks like Tolay, Crane Creek, Helen Putnam and Annadel. For hikes that pair strolls through vineyards with wine tastings, Bartholomew Estate in Sonoma and Alexander Valley Vineyards in Healdsburg are among the vintners that invite guests to explore their grounds.
One of the more accessible places to see a waterfall in winter is at Sonoma Creek Falls in Sugarloaf Ridge State Park. (Chris Hardy / for Sonoma Magazine)
Gushing waterfalls
The region’s waterfalls roar to life again in winter. One of the more accessible places to see a waterfall is at Sonoma Creek Falls in Sugarloaf Ridge State Park in Kenwood. The 25-foot waterfall can be reached by a few routes, but the easiest path is on the relatively level lower Canyon Trail, a walk of just a third of a mile.
For a dramatic view of waterfalls that break over the rugged coastal cliffs out onto the beaches below, Phillips Gulch at Salt Point State Park and Stengel Beach at The Sea Ranch are among the best. The scenic drive to these falls along coastal Highway 1 is an added bonus.
Selfies in the mustard field
A visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. From Alexander Valley to Dry Creek Valley to Carneros Valley, there are plenty of good spots in Wine Country to find photogenic fields of mustard. They can be found on the side of the road or among the vineyard rows (B.R. Cohn Winery, Kunde Family Winery, Paradise Ridge Winery, Gloria Ferrer Vineyards) in regional and state parks (Joe Rodota Regional Trail), and in the fields of local farms.
NA visit to Wine Country wouldn’t be complete without taking selfies in front of the region’s iconic backdrops and, if you time your visit just right, you may even capture a mustard field in full bloom. (Kent Porter / The Press Democrat)
Special treatment at local wineries
For a taste of the VIP experience, there is no better time to visit a winery than in winter. After the busy harvest season, and before the vines begin to grow again, there is a sweet spot for those interested in a more intimate and leisurely winery visit. There are more opportunities to join in friendly chats with winemakers who, on slower days, might also be more inclined to pour you vintages not always available to the public.
Family-owned wineries like Frick Winery in Geyersville, whose owner Bill Frick has been a one-man show producing small-lot wines for 50 years, are perfect venues for just these kind of special encounters. Inman Family Wines in Santa Rosa, run by Kathleen Inman, and Enriquez Estate Winery in Forestville, run by Cecilia Enriquez and her parents, Ana and Eduardo, are other local family-owned wineries worth a visit. Wineries such as Anaba Wines, Benovia Winery, Pachyderm Station and Three Sticks Wines at the Adobe are particularly cozy spots for sipping wine in a warm and inviting ambience.
Winter is also a time to experience pruning season in Sonoma Wine Country, when winemakers and vineyard workers shape the dormant vines for the coming harvest season and wineries invite guests for special tours and tastings. Kunde Family Winery in Kenwood offer special vineyard hikes (including dog hikes) that allow guests to see the vines up close. At Capo Creek Ranch in Healdsburg, visitors can admire old-vine Zinfandel planted over 40 years ago while a small crew prunes the vines over six weeks, often beginning in late January.
Flowers Vineyards and Winery’s Sonoma Coast vineyard in winter. (Sonoma County Tourism)
Reservations at trendy restaurants
If waiting in line or waiting in vain to dine at a noteworthy restaurant is something you would rather avoid, winter is truly the most wonderful time of the year. Popular restaurants such as SingleThread, Cyrus, Farmhouse Inn, The Matheson and Valette are usually not quite as crowded, making it a better time to book a reservation for a truly gourmet dining experience. These delicious prospects are enough to whet anyone’s appetite.
And special deals on meals
Not only is it easier to find a table during winter, it is also easier to find special restaurant deals. Wine Country is replete with more affordable dining options during Restaurant Week, which runs from Feb. 23 to March 1 in 2026. It is a time when restaurants showcase their talents and highlight local ingredients with special menus and prices — a perfect opportunity for diners to explore and discover the region’s bountiful culinary options. Restaurants offer prix fixe menus that included two and three courses for a fixed price, ranging from $10 to $15 to $25 for lunch, $25 to $35 to $55 for dinner and a “sweet perk” for $5.
The Mid Winter in Sonoma includes Kushi Oyster, Passmore Ranch Caviar and Alyssum Flower from Single Thread Farms Restaurant in Healdsburg. (John Burgess/The Press Democrat)
A coveted beer
It only happens once a year, and if you aren’t in Wine Country — or rather Beer Country — during the chosen time, you just might miss it.
Russian River Brewing plans to make its Pliny the Younger available at its Santa Rosa and Windsor pubs March 20 through April 2 in 2026. Technically, that puts the official release at the start of spring (before 2022, the release typically took place in February).
However, for the last two years, the ultra-coveted, limited-release Triple IPA began making its way to bars and restaurants throughout the Bay Area in February, weeks in advance of its March release. Likewise, the brewery says it will distribute kegs of Pliny the Younger in February 2026 to its draft accounts throughout California and beyond.
But there is nothing quite like seeing or experiencing first hand the energy and anticipation exuded by the hundreds of Pliny the Younger devotees who typically line up hours in advance for the annual releases at Russian River Brewing.
The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA is filtered and ready for bottles and kegs in Windsor, Monday, March 18, 2024. (John Burgess / The Press Democrat)
One-of-a-kind seasonal events
The Pliny the Younger release is not the only local epicurean event that occurs just once a year. The 33rd annual Wine Road Winter Wineland takes place over two days (Jan. 17-18, 2026) at 60 participating wineries throughout Healdsburg, Santa Rosa, Windsor, Guerneville, Forestville, Sebastopol, Cloverdale and Geyserville.
After checking in at the first winery of the day, participants receive a glass, wristband and event map to partake in wine tastings at any of the event’s participating vineyards. You will need to select your check-in winery to start, this is where you will get your glass, wristband and event map, then you may visit any participating winery you would like for the weekend. Ticket sales closed Jan. 12, but a limited number of will call tickets are available for purchase on CellarPass.
Wine Road hosts a similar Barrel Tasting event over two days (March 7-8, 2026) that allows participants to go into the wine cellars and taste directly from the barrels. Wineries will be selling futures of these wines, which are often limited and sell out before they are released.
Crab feeds are another event popular during the winter months. The 36th annual Great Sonoma Crab and Wine Fest takes place Saturday, Feb. 7, 2026, at the Sonoma County Fairgrounds, just one of many crab feeds hosted by nonprofits and organizations throughout Sonoma County during January and February.
The 19th annual Pigs & Pinot takes place at Hotel Healdsburg March 20-21, 2026. Chef Charlie Palmer hosts this series of intimate dining and educational events that feature master sommeliers, winemakers and celebrity chefs as part of a weekend showcasing pairings of Pinot Noirs and pork dishes.
From left, avocado toast topped with prosciutto and sprouts, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
Some jump-start January with a juice cleanse, but a trip to Succo Cold-Pressed for one of its elixirs could derail the best-laid plans for liquid enlightenment faster than you can say antioxidant. While this juice shop has a tempting rainbow array of juices and superfood-filled smoothies, it’s the artfully presented toasts that steal the show.
“People eat first with their eyes,” says owner Stephanie Ortiz, an alumna of Santa Rosa Junior College’s culinary arts program, who believes food should taste as good as it looks.
Toasts are built on a first-rate foundation of Village Bakery’s seeded sourdough. The popular avocado toasts get their glam from toppings of pesto, prosciutto, or grated hard-boiled egg. The Sweet Crunch, spread with almond butter, is topped with bananas on one half, strawberries on the other, then bedazzled with honey, coconut, almonds, and a dusting of cinnamon.
Avocado toast topped with prosciutto and sprouts, top, and the Sweet Crunch toast with almond butter, bananas, strawberries, coconut and almonds, along with fruit smoothies, from Succo Cold-Pressed in Santa Rosa. (John Burgess / The Press Democrat)
“It’s almost like you get two toasts because they taste so different,” explains Ortiz.
No matter whether you choose sweet or savory, either one is guaranteed to get the day off to a gorgeous start.
Partners Hayley Cutri and chef Efrain Balmes at Sonoma Eats in Sonoma Tuesday November 22, 2022. (Chad Surmick / The Press Democrat)
The recently shuttered Lepe’s Taqueria, a Santa Rosa institution for nearly 30 years, will reopen early this spring as Parkside Eats, according to new owners Hayley Cutri and Efrain Balmes.
The couple, who also own Sonoma Eats in Agua Caliente, are taking a sharp left turn. Sonoma Eats is known for its Oaxacan-style cuisine, rooted in Balmes’ Mexican heritage, but Parkside Eats won’t be a taqueria or strictly Mexican. Instead, they’re rolling out what they describe as “California comfort food,” blending Mexican-influenced favorites like tacos, quesabirria and fresh guacamole, a standout at Sonoma Eats, with burgers, salads, soups, hearty appetizers and fresh juices.
“Californians love Mexican food, and the restaurant will have a lot of Mexican soul and a lot of avocados,” Cutri said, summing up their California approach to comfort cuisine. That also includes a farm-to-cocina ethos, emphasizing local and seasonal ingredients. Cutri said they hope to source from their own farm and other nearby growers. She previously worked at Sonoma Valley’s Flatbed Farm.
Vegan and Al Pastor Tacos at Sonoma Eats restaurant in Sonoma. (Heather Irwin / The Press Democrat)
Parkside Eats is also a personal project for the couple, who spend time hiking at nearby Annadel State Park. After long days on the trails, they craved food that’s both hearty and healthy. Cutri said the restaurant reflects what they want to eat and what they feel the neighborhood has been missing.
The pair is also mindful of the legacy they’ve inherited. Lepe’s owner, Eduardo “Eddie” Lepe, ran the restaurant for decades. Eddie’s sudden death in 2021 left a void in the community that many still feel. His children, Bella, Diego and Matteo, kept the restaurant going for four years before deciding to close in November.
“We will continue being a family-run restaurant that warmly and graciously hosts our neighbors,” Cutri said. “We promised that to the family.”
More details on the menu and an opening date are expected in the coming weeks.
Dutch baby, a German-style pancake with caramelized sugar, apples and a hint of nutmeg, surrounded by beverages at Brothers Cafe in Santa Rosa. Photo taken Thursday, April 27, 2023. (John Burgess / The Press Democrat)
Sonoma Diner opens
The owners of Sebastopol’s Hole in the Wall Cafe (972 Gravenstein Highway S.) and Santa Rosa’s Brother’s Cafe (3135 Cleveland Ave.) have opened Sonoma Diner in Santa Rosa. The four-page all-day menu ranges from morning scrambles and omelets to burgers, sandwiches and crepes. Bigger dinner entrees like fish and chips, chicken piccata and coconut curry are also available. Best breakfast bets are the sticky-crunchy Dutch baby German pancake with caramelized apples and biscuits with mushroom gravy. 52 Mission Circle, Suite 111, Santa Rosa, 707-978-5098, sonomadinersr.com
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Few centenarians get a second act, but Cloverdale’s favorite roadside burger and milkshake stop, Pick’s Roadside (formerly Pick’s Drive-In), is gearing up for its next 100 years.
First opened in 1923 as Reed and Bell’s Root Beer Stand, an offshoot of the A&W Root Beer franchise founded by Lewis Reed and H.C. Bell, the historic burger shack reopened Saturday, Jan. 10, after a complete makeover and menu reboot that nods to the past while embracing modern ingredients and tastes. Root beer, of course, remains a fixture, but is joined by Roederer sparkling wine and Wagyu beef burgers. Old Cloverdale meets Sonoma Wine Country.
“Pick’s has always been more than a restaurant,” said general manager Amber Lanier last June. “It’s a gathering spot, a piece of history and a place that has shaped the memories of so many in Cloverdale.” Based in the town of just 9,000 residents, the locality matters to residents who have an emotional stake in the former drive-in.
A project of this scale needs deep pockets and vision. Anidel Hospitality bought the century-old landmark last year and funded the revamp. The company, led by tech entrepreneur and Weebly co-founder Chris Fanini, focuses on reviving historic properties. The group previously relaunched the Sonoma Cheese Factory and Sonoma’s Best Modern Mercantile after acquiring them from embattled developer Ken Mattson. In 2024, they also reopened Tahoe’s oldest waterfront bar, Chambers Landing.
Pick’s Roadside, with fold-up windows, reopens in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)Amber Lanier, a fifth-generation Cloverdale resident and general manager of Pick’s Roadside, left, suggests a menu item as Pick’s opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
A historic legacy
Lanier, a fifth-generation Sonoma County resident, recalled that her grandmother used to visit the drive-in as a little girl — and she would still recognize much of it today. The iconic neon Pick’s sign from the 1940s remains, a glowing nod to the heyday of California drive-in restaurants, along with milkshakes, root beer floats and grilled burgers.
Among the last of its kind, Pick’s faced an uncertain future after it was put up for sale in 2024. The low-slung building needed repairs and a clearer vision, both now evident in the redesign. Soft moss green has replaced the teal paint. Crisp black-and-white subway tiles line the interior walls, menus glow from digital displays, and a modern glassed-in kitchen puts the action front and center as staff hustle to fill orders.
On opening day, lines formed, thinned and formed again as curious passersby, longtime fans and former regulars crowded the counter, checking out the new menu and reconnecting with a place many hadn’t visited in years. It’s clearly a different Pick’s now, but the old-school vibe is still very much intact.
Pick’s Roadside in Cloverdale opens, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Pick’s next chapter borrows from Napa’s Gott’s Roadside playbook, elevating classic drive-in fare to modern Wine Country expectations. That includes a concise wine list of value-priced heavy hitters, including Roederer Estate Brut, Trione Sauvignon Blanc, Red Car Rosé of Pinot Noir, Martin Ray Pinot Noir, and Valravn Zinfandel, all from Sonoma or Mendocino counties, priced from $12 to $15 per glass.
While it’s far too early to render any iron-clad verdicts on the food, signs are promising.
The food
Somewhere between a thin smashburger and a mouth-stretching 8-ounce burger, Pick’s one-third-of-a-pound Akaushi American Wagyu burgers are just about right. Cooked well done, they have a crisp outside and a juicy middle. While using such premium beef without a pink center seems curious, the flavor is unmistakable.
Orders are filled at Pick’s Roadside in Cloverdale, Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Buns are custom-made at Village Bakery in Santa Rosa, which developed pillowy Japanese milk rolls and pretzel buns for the Pick’s menu. They’re top-notch, but I wish they were a little bigger to better contain the ingredients that threaten escape with every bite. You won’t look refined or cool eating a Pick’s burger or fried chicken sandwich with blobs of red relish on your face. And hands. And hair, depending on how enthusiastic you are.
The baseline Roadside Burger ($13) is a one-third-pounder without bells or whistles. It is simple, clean and confident, with nothing to hide. A good starting place.
The Pick’s Burger ($16) goes a step further, with signature sweet red relish, pickled onions and cheddar, plus crisp shredded lettuce, good midwinter tomatoes and mayo. Someone in the kitchen clearly cares about produce and will not let offseason vegetables sabotage a solid burger. I recommend going all in on the Bacon & Blue Burger ($19), stacked with blue cheese crumbles, pickled onions and applewood-smoked bacon atop a juicy beef patty.
Fried chicken is a menu requirement at burger joints these days, and Pick’s got the message. On both the regular ($15) and spicy chicken sandwiches, the crispy, flattened breast refuses to be constrained by its small pretzel bun, oozing sauces and threatening to collapse with each bite. Grab a fistful of napkins and consider a bib. The Spicy Chicken sandwich ($16) is a heavyweight with a trio of sauces: hot honey, buffalo sauce and ranch, topped with mozzarella, pickled onions, lettuce and tomatoes. If I were going to lose anything, it would be the buffalo sauce.
A spicy chicken sandwich on a pretzel bun, Saturday, Jan. 10, 2026, at Picks’s Roadside in Cloverdale. (Kent Porter / The Press Democrat)
A vegetarian friend raved about the Black Bean Burger ($16), a proper vegan bean burger, not an Impossible burger, topped with avocado. Crisp on the outside and soft in the middle, it’s retro hippie in the best way.
Also on the menu are Schwarz all-beef hot dogs, which come nearly naked or loaded. The Pick’s Dog ($11) is kid-friendly, with just relish and mayo on a toasted bun. The Works ($16) breaks with tradition, adding mozzarella cheese, bacon, pickled onion and red relish. The relish, by the way, is unique to Pick’s and is a combination of sweet relish, ketchup and a collection of seasonings that definitely include cinnamon.
Don’t miss the Straus soft-serve cones in vanilla or chocolate ($7), along with $9 milkshakes featuring the usual suspects (vanilla, chocolate, malted) plus strawberry, cookies and cream, and caramel toffee Heath Bar crunch. Fries ($4) are still a work in progress, but their sweet, salty and spicy seasoning is craveable and would be great as a bloody mary salt rim.
From left, friends Johnny Miller, Sonny Hendricks and Tucker Hollowell enjoy their orders at Pick’s Roadside in Cloverdale Saturday, Jan. 10, 2026. (Kent Porter / The Press Democrat)
Off to a solid start, Pick’s is clearly back. Food writers sitting at the counter with a glass of sparkling wine, a root beer chaser, and a blue cheese-and-bacon burger may not be what Pick’s original owners envisioned. Still, it is a fine way to spend a sunny Saturday afternoon in Cloverdale. While a few edges remain to be smoothed, it is clear the northern Sonoma County town is glad to have its red relish, grilled burgers and milkshakes back in the center of town, where they have been for a century.
Winter hours are from noon to 7 p.m. Monday through Thursday and 11 a.m. to 7 p.m. Friday through Sunday.
