You don’t have to wait until Cinco de Mayo to enjoy the sweet, sour, salty, boozy taste of a well-made margarita.

Often hailed as the quintessential Mexican cocktail, the origins of the margarita remain debated. Some claim it was invented in Tijuana in the 1930s, while others say a Dallas socialite concocted the first margarita at her Acapulco vacation home in 1948.

No matter where it came from or how you like yours — frozen or on the rocks, with or without salt, flavor-infused or classic — Sonoma County serves up some marvelous margaritas. Here are our top picks.

Santa Rosa

La Rosa Tequileria & Grille: La Rosa’s La Diabla is a favorite margarita made with lime, strawberry (or other fruits of your choice) and muddled serrano chiles, served on the rocks. A little spicy, a little naughty. If heat isn’t your thing, try one of their many other margaritas, or keep it simple with a shot of tequila from the expansive bar, which features over 180 artisan tequilas and mezcals. 500 Fourth St., 707-523-3663, larosasantarosa.com

Lazeaway Club at the Flamingo Resort: Grab a poolside table and a fresh margarita and enjoy the “ode to idleness” vibe at the resort restaurant. 2777 Fourth St., 707-510-4533, lazeawayclub.com

Kenwood

Salt & Stone: The fan-favorite Hibiscus Margarita is made with Campo Bravo Tequila and triple sec, with a lava salt rim for added mystique. Pair it with happy hour oysters, available 11 a.m. to 5 p.m. Monday through Friday. 9900 Sonoma Highway, 707-833-6326, saltstonekenwood.com

Windsor

Sweet T’s: The secret to the Texas Margarita? Pineapple and a kick of cayenne pepper. But oh, how sweet it is. 9098 Brooks Road S., 707-687-5185, sweettssouthern.com

El Gallo Negro: This Windsor restaurant and mezcaleria serves up Oaxacan-influenced dishes and a margarita for everyone with over a dozen festive options, including their tropical house margarita and the Mucho Caliente made with jalapeño-infused Herradura tequila. 8465 Old Redwood Highway, 707-838-9511, elgallonegro.net

Healdsburg

Agave: Agave offers one of the largest tequila selections in the county and hosts regular tastings. Order a house margarita to enjoy al fresco with a traditional Oaxacan mole. 1063 Vine St., 707-433-2411, agavehealdsburg.com

Roof 106: The Modern Margarita is a wonder of modern alchemy. This classic cocktail is crystal clear, making for a sneaky drink that’s every bit as good as the original. Maybe better. 106 Matheson St., 707-723-1106, thematheson.com

Juju’s: Nestled in Healdsburg’s Acorn Cafe for evening service Thursday through Sunday, this Moroccan-inspired pop-up offers a drink list bigger than its dinner menu. Among the cocktails is a Harissa Margarita made with lime, chile, agave wine, orange liqueur and harissa-honey. 124 Matheson St., acornhealdsburg.com/popups

Geyserville

Catelli’s: For the heat seekers out there, this Italian hot spot in rural Geyserville offers a Garden Jalapeño Margarita with pepper-infused tequila and a chili powder-salted rim. 21047 Geyserville Ave., 707-857-3471, mycatellis.com

Sonoma

La Casa Restaurant: One of the oldest restaurants in Sonoma knows how to throw down margaritas — they offer six types — many use recipes that date back to the restaurant’s 1967 opening. Try the Coat Rack, which uses reposado tequila, Cointreau and fresh-squeezed lime; or order a house margarita during happy hour. 121 E. Spain St., 707-996-3406, lacasarestaurants.com

Taqueria La Hacienda: Sonoma locals flock to La Hacienda, not just for the best homemade molé in town, but also for their gigantic margaritas. Skip the house margarita and go top shelf with a blend of their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. 17960 Sonoma Highway, 707-939-8226, lahaciendasonomabarandgrill.com

Oso Sonoma: Oso’s food is great and so are the cocktails. Pair Oso’s shrimp tacos with a blood orange margarita, made with tequila, blood orange puree, lime, agave and salt. 9 E. Napa St., 707-931-6926, ososonoma.com

Petaluma

Mi Pueblo: Mi Pueblo hosts a popular happy hour with specialty margaritas, such as the jalapeño margarita. Local fans describe Mi Pueblo’s margaritas as “the size of a mixing bowl” and therefore shareable for two — but would you really want to share your margarita? 108 Kentucky St., 707-769-9066, eatmipuebloelcentro.com; 800 Petaluma Blvd. N., 707-762-8192, eatmipueblonovato.com/petaluma

Plaza Tequila: Popular with happy hour enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top-shelf margarita, topped off with a float of Cointreau, and sit back and relax on the shaded patio. 600 E. Washington St., 707-776-4949, plazatequila.com

Cotati

Mi Ranchito: Mi Ranchito loves tequila so much that they have their own tequila club. Their specialty margaritas run the gamut in color, taste and size. Try the top-shelf margarita or a fruity marg, like the strawberry or watermelon. 7600 Commerce Blvd., 707-795-7600, miranchitocotati.com

West County

El Barrio: One of the hottest spots in Guerneville, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. USA Today once called their La Adelita margarita — made with blanco tequila, triple sec, housemade jamaica and lime — “sultry.” They also offer mezcal margaritas, like the simple El Barrio and the prickly pear-laced El Nopal. 16230 Main St., Guerneville, 707-604-7601, elbarriobar.com

Underwood Bar and Grill: A popular hangout for locals, including winemakers and artists, Underwood offers a top-notch craft cocktail program, which, of course, includes a margarita. Their Mercury Margarita uses Herradura Blanco tequila, Grand Marnier, Cointreau, housemade sweet and sour, and fresh orange juice. It’s a perfect match with their signature grilled hamburger. 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com

Fern Bar: This favorite Sebastopol happy hour spot offers a generous list of creatively crafted cocktails, including a refreshing cilantro and lime margarita that pairs beautifully with the fried chicken sandwich. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com

El Coronel Mexican Restaurant: This family-friendly establishment, with an outdoor patio, makes for a great spot to enjoy one of nine specialty margaritas — especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the signature El Coronel Elegante features Don Julio Añejo and Cointreau. 1015 Gravenstein Highway S., Sebastopol, 707-829-7010, elcoronelrestaurant.com

Rocker’s Roadhouse: This Valley Ford saloon offers contemporary twists on classics, including the house margarita, which comprises fresh lime, tequila-infused soju and simple syrup. Make it spicy with added serrano and jalapeño peppers. Enjoy with the beer-battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce. Too many margaritas? Sleep it off at their onsite hotel. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com

Heather Irwin, Maci Martell and Sarah Stierch contributed to this article.

Did we miss your favorite marg? Let us know at maci.martell@pressdemocrat.com. 

The post Where to Get the Best Margaritas in Sonoma County appeared first on Sonoma Magazine.

Quite possibly the most popular “hair of the dog” drink, the bloody mary is an American icon. While its origins are debated (various bartenders claim to have invented it in early 20th century New York City), as is its name (Queen Mary or actress Mary Pickford?), there’s no doubt that this spicy libation is a go-to when one needs a “healthy” booze-laden start to the day after a long night out.

So what’s in a classic bloody mary? Vodka, tomato juice and a combination of other spices, many of which remain secrets to the bartenders who create them. After a lot of hard research, we present to you the best bloody marys in Sonoma County. From the town of Sonoma to the coast, discover where to find our favorite hangover cure.

Sonoma Grille, Sonoma

Back when bartender Steve Ney joined Sonoma Grille, he brought his famous bloody mary recipe with him from his prior employer, as well as his “secret ingredients.” A supply of spices and mysterious sauces goes into the housemade mix, which is coupled with Hanson habanero vodka and topped with chilled jumbo tiger shrimp. Cult followers call the bloody mary “superb” and “possibly the best bloody mary I’ve ever had.” 165 W. Napa St., Sonoma, 707-938-7542, sonomagrilleandbar.com

Washoe House, Petaluma

The iconic roadhouse in Petaluma is famous for more than just the prime rib, fried foods, and business cards and dollar bills stuck on the ceiling. They’re also known to be a great spot to suck down a bloody mary. Opt for the top shelf and enjoy a bloody mary topped with an assortment of garnishes like shrimp, bacon, pepperoncinis, olives and pickled green beans — all the necessities for a hangover cure. Pair with fried calamari and you’ll be doing just fine. 2840 Roblar Road, Petaluma, 707-795-4544, thewashoehouse1859.com

The Shuckery, Petaluma

Leave it to The Oyster Girls at Petaluma’s The Shuckery to concoct a seaworthy hangover cure: mini bloody mary oyster shooters. A fresh oyster is suspended over a short glass of a classic bloody mary. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com

Ausiello’s 5th Street Grill, Santa Rosa

Settle in for Sunday football with a burger and a spicy bloody mary at one of Santa Rosa’s favorite pubs, Ausiello’s 5th Street Grill. “Best bloody marys in town,” said one fan, who joins many pub-goers to enjoy Ausiello’s take on the cocktail. Served in a mason jar, it’s made with Tito’s Vodka and house bloody mary mix, and topped with a huge slice of bacon and pickled veggies. 609 Fifth St., Santa Rosa, 707-579-9408, ausiellos5thstreetgrill.com

Grossman’s Noshery & Bar, Santa Rosa

The New York-style deli, restaurant and bar in Santa Rosa’s Railroad Square puts a Jewish spin on the classic cocktail. Its “Bloody Maury” is made with house bloody mary mix and a choice of vodka, gin or tequila, with an everything spice rim and garnish of house pickles. Plus, Grossman’s serves unique, housemade infused vodkas, such as horseradish, dill pickle and Sichuan peppercorn. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com

Healdsburg Bar & Grill, Healdsburg

A casual get-together spot for families and friends, the Healdsburg Bar & Grill (known locally as HBG) is also a gathering spot for bloody mary enthusiasts. “Delish,” is how one fan describes the HBG Bloody Mary, which is made with the classic vodka, tomato juice, Worcestershire and hot sauce and finished with a salted rim. 245 Healdsburg Ave., Healdsburg, 707-433-3333, healdsburgbarandgrill.com

Acorn Cafe, Healdsburg

As Healdsburg’s preeminent brunch destination, Acorn Cafe serves a delicious bloody mary. The Acorn Bloody Mary is made with house mix and Manzanilla Sherry and garnished with fresh and pickled veggies. Order alongside the avocado toast or breakfast sandwich for the ultimate hangover helper. 124 Matheson St., Healdsburg, 707-955-7001, acornhealdsburg.com

Fern Bar, Sebastopol

The cocktail wizards at Fern Bar serve up a killer bloody mary for those who like a healthy dose of spice in their drink. The bloody mary is made with vodka, tomato, gochujang, Sriracha, sambal (spicy chili paste), katsuobushi (smoked and fermented skipjack tuna flakes) and “Fres-Yes” hot sauce from Sonoma County-based Hot Drops. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com

Rocker’s Roadhouse, Valley Ford

Oysters and bloody marys go hand in hand at Rocker’s Roadhouse in the hamlet of Valley Ford. Served in a mason jar, the bloody mary is made with house mix and vodka-infused soju and topped off with pickled vegetables. Rocker’s also offers a Tomales Bay oyster shooter: a house bloody mary paired with a chilled Miyagi oyster on the half shell. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse

Rocker Oysterfeller’s at the Wharf, Bodega Bay

Rocker’s seaside sister, Rocker Oysterfeller’s at the Wharf, has its own take on the classic cocktail. Also served in a mason jar with a spiced-salted rim, the “bayside bloody mary” includes vodka, house mix and pickled vegetable garnish. 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com/rockersatthewharf

Hanson of Sonoma

Too hungover to get dressed or rather enjoy a bloody mary in the comfort of your home? The family-owned organic vodka distillery Hanson of Sonoma sells a $55 bloody mary cocktail kit that can be picked up at its Sonoma location or shipped right to your door. The kit comes with a recipe card, lemon juice, a bottle of bloody mary mix from Sonoma Gourmet, and your choice of Hanson’s original, habanero, Meyer lemon or cucumber vodka. Order online. 22985 Burndale Road, Sonoma, hansonofsonoma.com

Honorable Mentions

HopMonk Tavern: 691 Broadway, Sonoma, 707-935-9100; 230 Petaluma Ave., Sebastopol, 707-829-7300, hopmonk.com

Brother’s Cafe: 3135 Cleveland Ave., Santa Rosa, 707-541-6345, brotherscafesr.com

Sax’s Joint: 317 Petaluma Blvd. S., Petaluma, 707-559-3021, saxsjoint.com

The Twins Restaurant: 572 E Cotati Ave., Cotati, 707-242-3075, thetwinsrestaurant.com

The Parish Cafe: 60 Mill St., Healdsburg, 707-431-8474, theparishcafe.com

Russian River Pub: 11829 River Road, Forestville, 707-887-7932, russianriverpub.com

Sarah Stierch and Maci Martell contributed to this article.

The post The Ultimate Guide to The Best Bloody Marys in Sonoma County appeared first on Sonoma Magazine.

It’s tough to keep a great chef down. As restaurants rode the wave of the pandemic, many talented food professionals found their careers taking unplanned turns. Yet rather than throw in the kitchen towel, some creative types turned to opening cottage enterprises, renting large commercial kitchens — or even securing permits for their home kitchens — to create new businesses.

The scale remains small for now, but given the allure of these one-of-a-kind artisan operations, not to mention the local support they’ve received, the sky’s the limit. “This isn’t how I normally launch things,” laughs chef Jennifer McMurry of her new Friday night supper club in Sonoma Valley. “Normally I have to know where I’m going with something before I leap.” But sometimes, not knowing can be delicious.

T & K Mixology, Sonoma

Home-based happy hour became quite a thing this past year, and thanks to craft bartenders Kenneth De Alba, 38, and Tony Leyva, 32, we can rival the region’s best mixologists. The duo introduced their artisanal cocktail mixer company in March 2020, after they lost their full-time jobs at Sonoma’s El Dorado Kitchen due to Covid.

“With bars being shut down, there was an obvious gap in the home market for craft cocktails,” says De Alba. “We looked at store-bought mixers and realized they didn’t taste fresh, and that we could make our own to taste as perfect as something we would serve at the bar.”

The result is a heavenly, all-natural quaff made in tiny batches of less than three cases per week in flavors like blood-orange margarita and strawberry.

Glittering like liquid jewels in their hand-labeled canning jars, the colorful mixes are exquisite enough to drink on their own, but T& K includes recipes for expert drinks like a Spicy Mezçal Margarita rimmed with chile salt.

“I’ve always described creating cocktails as cooking, combining fresh ingredients and flavors,” De Alba says. “We try to support local farmers, like using fruit from Watmaugh Strawberries in Sonoma, and organic California citrus. It brings us great joy to work with local businesses, and see how we’ve all come together and helped each other through these difficult times.” To order, search Facebook for T& K Mixology, find them on Instagram @tnkmixology, or email tnkmixology@gmail.com.

Sean of the Bread, Kenwood

For his new home-based business, professional baker Sean Perry managed to come up with the cleverest name we’ve heard in a long time, a riff on popular zombie movie titles of the early 2000s. Perry left his retail bakery job in San Francisco to move to the town of Kenwood last November and immediately sold several starters to neighborhood customers sheltering in place. Soon, orders were pouring in for his own fresh-baked sourdough bread, ancient grain loaves, English muffins, and bagels.

“The science of bread is fascinating, and I love explaining it to people,” Perry explains. “Grain’s ability to develop gluten and trap the wonderful gases produced by fermentation is what makes it a magical gift to humankind.”

Inspired by the tradition of small towns and villages having a local baker, Perry delivers his art within a three-mile radius of Kenwood or will meet customers in town for pick-ups.

It’s worth a drive for the all-natural, golden crusted breads lovingly mixed and shaped by hand, then baked loaf by loaf.

“I wake up around 4 a.m. every day,” he says. “This allows me to ensure that a product will never be rushed, and I can adhere to the bread’s schedule as opposed to trying to force the bread to adhere to mine.” To order, email seanofthebreadkenwood@gmail.com or visit seanofthebreadkenwood.com.

Ta’ Bueno, Sonoma

Surely, a superb cure for pandemic stress has to be gooey, cheese-laden enchiladas bathed in rich sauce, or steamy tamales plumped with lots of toothsome pork cloaked in fruity-smoky guajillo chile sauce. Happiness surely comes in complex, chocolatey chicken mole, sopes made with homemade masa, and creamy arroz con leche.

It’s Erik Mejia to the rescue, who debuted his Ta’ Bueno (“It’s Good”) Mexican food in August 2020 after a heady career at restaurants such as the three-Michelin-starred Restaurant at Meadowood in St. Helena, which was lost last September in the Glass Fire.

Based on home delivery, Mejia’s concept is run out of a donut shop in Sonoma and showcases family dishes treasured through generations. “We had to call our grandmothers in for this, taking old recipes from our relatives from distinct parts of Mexico,” he says. That includes using real lard in the tamale masa, because, as Mejia, notes, “We are trying to keep Mexican food as authentic as possible. It is very hard to find a substitution for lard that keeps the full flavor, texture, and smoothness of a tamale.”

That said, he has introduced a best-selling vegan tamale that’s sumptuous, too — “because the world and its people are changing.” To order, visit facebook.com/tabuenosonoma, Instagram @tabuenosonoma, email tabuenosonoma@gmail.com or call 707-408-3138.

Kraffty Kitchen, Kenwood

Cookie dough is delightful enough, but when it’s healthy, it’s an extra-special pleasure. Kraffty Kitchen chef-owner Audrey Krafft’s treats are free of sugar, gluten, dairy, and eggs — and are ready to bake, freeze, or simply enjoy raw.

“Growing up, I would make a batch almost every week, occasionally baking cookies but 99% of the time just making it for the delicious dough,” she says. “I was obsessed.”

The fitness coach and personal trainer launched her company in March 2020, when shelter-in-place allowed her to focus on her paleo, vegan, and keto-friendly recipes. Because Krafft is sensitive to most added sugars, she uses zero-calorie monk fruit extract; she also uses a custom combination of almond and cassava flour. Her other secret weapons? Organic vegan butter from Miyoko’s Creamery in Petaluma, and natural vanilla and almond extracts from Sonoma Syrup Co.

“It took me almost a year to get the right consistency, texture and flavor,” she says. “And really, what’s better than eating someone else’s cooking in your jammies in the comfort of your home?” Available at Glen Ellen Market in Glen Ellen or Baker & Cook in Sonoma, or order online at krafftykitchen.com.

Viola Supper Club, Sonoma

Last fall, Jennifer McMurry, formerly of Viola Pastry Boutique and The Pharmacy, realized she had an opportunity to create restaurant-quality meals for longtime customers. Now, every Monday, she creates a new menu, then cooks multi-course, heat-and-eat meals, delivered on Friday. More than catering, it’s become a club, with local members who join on Instagram, then often celebrate their meals together via social media.

“I created this model directly due to the pandemic,” McMurry says. “I started small, working with former customers who knew me and my food. I really wanted to create something that felt special. It is very personal – I work with every guest individually.”

McMurry named the club for her grandmother, Viola, and follows her rule of showcasing fresh, organic, seasonal ingredients. “We buy local as much as we possibly can,” she says. “I shop at the farmers market every week to determine the menu. We also grow a lot of our own produce, and use local organic eggs and Straus dairy products.”

The menus are marvelous. One recent week, the meal began with chanterelle sformato with Pecorino Romano cheese and organic cauliflower, and ended with cardamom panna cotta and homemade salted caramels. “I’m grateful to have created something new during a pretty rough time,” she says. “It feels amazing every Friday when we get to deliver the food to people, and have a moment to see their excitement.” Join via Instagram @chefjennifermcmurry.

The post Amid Pandemic Shutdowns, Some Local Chefs Started Working from Home appeared first on Sonoma Magazine.

You don’t have to understand impressionism to admire a Monet painting. Consider every doctor’s office or freshman dorm room they grace with blurry beauty. The chaotic overlapping drips of a Jackson Pollock, however, require a little more context to appreciate. Both are beautiful, but one takes a little more effort to understand. Fern Bar, which opened in October 2018 in Sebastopol’s Barlow, is beautiful and is a spot that needs a little context.

Part lounge, part restaurant, it’s the latest addition to restaurateur Lowell Sheldon’s lineup of disparate eateries including Lowell’s and Handline. Each has a distinctive point of view — casual Latin-inspired, seasonal Italian or New American — bound together by Sheldon’s unwavering commitment to hyperlocal ingredients. 

While Lowell’s was my favorite restaurant of 2018 and Handline has become a family favorite for homemade tortillas and fresh seafood it’s taken me longer to understand the ambiguity of Fern Bar.

With its lush greenery, elevated craft cocktails, flea-market chic and ambitious menu from Chef Joe Zobel, it’s not a simple bar. There are no throw-away bar snacks or burgers, no plain-Jane cocktails. Fern Bar is something entirely of its own. But it’s also not exactly a restaurant.

Sitting down with Zobel, who is a co-owner of Fern Bar and the former chef of Lowell’s, a clearer picture emerges. For one, the chef was eager to spread his culinary wings on this menu after more than a decade of cooking rustic Italian.

Zobel’s menu makes a trip through American cuisine with Indian Fry Bread inspired by his native Southwest, along with California-inspired chicken liver mousse with dehydrated beet chips, spiced crumble and pistachios, brilliant pink pickled quail eggs, or the Umami Bomb with an array of mushrooms and nutritional yeast. Fried chicken with hot sauce crema nods to the South. And it keeps going: Asian chive pancake with charred cabbage ($10), green curry trout ($23) comingle with and French panisse fries making the menu’s point of view a little hard to discern.  Zobel, however, likes the idea of branching out, and separating himself from what he’s done in the past.

“I like to start with something and then spin it,” he said, “We want to surprise people with what’s on the plate. With Fern Bar we want to do something that Sonoma County has never seen.”

Within that context, Fern Bar, and it’s constantly evolving menu, feel like an adventure in eating and a window into the wildly creative mind of Zobel. While there are spectacular wins and daring misses, but overall, I consider us lucky to have the ambitious risk-taking and passion of a culinary Pollock in a sea of hazy Monets.

Best Bets
Prices range from $6 nibbles to $12-15 small bites, $12-$22 entrées and $8 desserts. Craft cocktails and mocktails are $13, beer and wine by the glass are available along with homemade sodas and shrubs. There are many vegan, vegetarian and gluten-free options along with meaty fare.

Umami Bomb, $27: True to its name, mushrooms are at the heart of this savory, meaty (though meatless) dish. Shiitake cream, fried broccoli, sticky rice and balsamic reduction join the umami party with a dusting of nutritional yeast as the guest of honor. Vegan and gluten-free.

Chicken Liver Mousse, $22: Zobel says this is one of his best dishes, and he’s dead right. A quenelle of rich mousse made with all of the cream and butter is framed by shards of sweet-salty beet crackers.

Beef Tartare, $17: What seems like a simple dish of raw beef is elevated to an art form with savory bits of diced beef flap sprinkled with cured egg — an ingredient having a moment in chef circles. Made by dehydrating an egg yolk in salt, shaved over meat it adds a delicate creaminess without overpowering the tang of meat.

Fry Bread, $20: Indian fry bread has a slightly sweet, yeasty crispness similar to a doughnut. Topped with shredded beef in a chile sauce, it’s elegant street food.

Candy Cap and Bourbon Semifreddo ($8): The maple flavor of candy cap mushrooms with orange is a grownup version of a creamsicle with candied walnuts and slightly bitter coffee salt.

Needs Work
Fried Chicken, $15: There’s a lot to like about this comforting dish, but the gluten-free crust just doesn’t get crisp enough to make it a complete winner.

Cocktail Time
The term craft-cocktail has become as meaningless as farm-to-table, with lackluster mixologists vainly stealing the mantle. Here, however, the cocktail program is a standout, headed by Sam Levy, former bar manager at three Michelin-starred Restaurant at Meadowood, mixing exotic juices, herbs and foams with artisan spirits with a chef’s creativity. The prices aren’t cheap, but this also isn’t a dive bar serving up off-brand margaritas. We love the idea of equally impressive nonalcoholic drinks for non-imbibers. Our favorite: The Frond or Foe with piquant fennel, cucumber soda, bitter absinthe and vodka.

Fern Bar is at 6780 Depot Street, #120, The Barlow, Sebastopol, (707) 861-9603, fernbar.com. Open Thursday-through Monday from 4:00pm-12:00am, Tuesday-Wednesday closed.

The post Daring Fare at Fern Bar in Sebastopol’s Barlow appeared first on Sonoma Magazine.

We love any excuse to escape to the coast — from Marin to Mendocino — and, of course, Sonoma! Whether it is to reward ourselves with a local beer after a long day of hiking or biking, or toast to a special occasion as the sun sets, a cocktail with a coastal view never gets old. Click through the gallery above to discover our favorite coastal bars.

The post From Marin to Mendocino: 8 Ocean-View Bars To Visit Along Highway 1 appeared first on Sonoma Magazine.

Healdsburg – top destination for fine wine, food and luxury hotels – is gaining ground as the place to go for craft spirits. This week, the town further asserted itself on the spirits scene with the opening of a new tasting room, Young & Yonder Spirits, just steps from the Healdsburg Plaza.

Established in 2013 in Cloverdale, Young & Yonder Spirits is the brainchild of Josh and Sarah Opatz.

Raised in Healdsburg, Josh Opatz discovered his love for artisanal adult beverages through his father, award-winning viticulturist Pete Opatz. He met Sarah, a graphic designer in San Francisco, and the two joined forces (by marriage and career) to pursue a dream of creating high-quality craft spirits. (Josh’s step-brother Shane Harlan is also a partner in Young & Yonder Spirits.)

Located across the street from Healdsburg City Hall, the Young & Yonder 1,000 square-foot space offers tasting flights that include the company’s Armont Vodka, H.O.B.S. Gin, Y/Y Distiller’s Series Lime Vodka, as well as their newest creations – Fellows and Foragers Absinthe and Stave Robber Rye Bourbon. Guests will also be able to sip on special seasonal cocktails and there will be distillery tours, offering a behind-the-scenes look at the hands-on production.

The Opatzes seized the opportunity to open the Young & Yonder space in Healdsburg when zoning laws enabled them to pair their production facility with a tasting room.

“We are so happy to join a community where quality agriculture and artisanal products are the focal point,” said Sarah Opatz, “between the great wine, beer, and craft spirits in the area, both visitors and locals will surely find something to fall in love with.”

Young & Yonder Spirits’ tasting room and distillery is open Thursday through Sunday, 12 p.m. – 6 p.m., 449 Allan Court, Healdsburg, 707-473-8077, youngandyonder.com.

The post New Distillery & Tasting Room Arrives in Healdsburg appeared first on Sonoma Magazine.

The Martini is an iconic American cocktail. The origin of the coveted drink is unclear and remains debated, but one theory, supported by many in the Bay Area, is that it was invented by a bartender in Martinez in Contra Costa County. Whether you like yours with gin or vodka, shaken or stirred, check out the gallery above to discover the best bars to sip Martinis in Sonoma County.

The post Cocktail Classic: Best Bars for a Martini in Sonoma appeared first on Sonoma Magazine.

Sonoma County’s world-class hotels and resorts are more than just a place to rest one’s weary, wine-fogged head, or relax with indulgent spa experiences. In addition to top-notch amenities, many local hotels also feature great bars with craft cocktails, award-winning wine lists and a bite or two to go along with it all. For visitors and locals, the hotel bar can also serve as a place to catch up on work, with free WiFi and plenty of seating. It can be the perfect spot for a nightcap after a day in Wine Country and, for locals, it provides an opportunity to mix and mingle with visitors from around the world. Click through the gallery above to discover five hotel bars to check out right now. 

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Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, Perch and Plow, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a FEED Sonoma baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.

The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.

By wee kitchen, we mean that the mis en place could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.

Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.

Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.

Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch and Plow a $12 cocktail is worth every penny.  A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.

The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.

As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch and Plow lead the way.

Best Bets

Charred cauliflower ($8): Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.

Grilled octopus ($12): Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.

House burger ($16): Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.

Fried chicken sandwich ($15): “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.

Pork belly ($12): A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.

Seared halibut ($21): Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.

Beef Carpaccio ($14): Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.

Farm Salad ($10): This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.

Needs Work

Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.

Overall: A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.

Hours: Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, perchandplow.com.

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The Family Coppola announced today that they have secured a craft spirits license and will be launching a spirits line, adding another venture to the wineries, restaurants and hotels already run by the famous filmmaking family. The new brand of “small-batch, house-crafted, classically styled spirits” will be called Great Women Spirits and will include a gin, vodka and brandy.

The spirits, made from spring water from the site of Coppola’s historic Inglenook winery in Napa and vineyard grapes and herbs, are named after three historic women. The gin pays tribute to English mathematician Ada Lovelace, who is considered the world’s first computer programmer. The vodka is named after Marie Walewska, the influential mistress to Napoleon. Finally, the brandy, commemorates Maria Gaetana Agnesi, the first woman to serve as a mathematics professor at a university.

“My mother, sister, wife, daughter, and granddaughters have all inspired me, as have all of the incredible women we celebrate with Great Women Spirits,” said Francis Ford Coppola, Oscar-winning filmmaker and co-proprietor of The Family Coppola brands, which he operates alongside his wife, filmmaker Eleanor Coppola.

Eleanor Coppola adds that the important role women have played and continue to play far surpasses one as simply a source of inspiration, but that this has been overshadowed by the fact that men have been the narrators of historic records: “You know why we don’t hear about famous women in history? Because the history books were written by men.”

Great Women Spirits are available poolside and at RUSTIC at Francis Ford Coppola in Geyserville. The new spirits officially launch October 10, on Ada Lovelace Day, at Cafe Zoetrope in San Francisco. TheFamilyCoppola.com

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