When it comes to buying and gifting locally, Willow Peterson is a bona fide expert.

The Sebastopol flower farmer and real estate agent purchased Made Local Marketplace in 2020 to prevent it from closing its doors for good in downtown Santa Rosa. After moving to Montgomery Village later that year, she’s continued to grow and refine the shop that features local artisans and makers and is beloved by shoppers for offering an alternative to mass-produced goods.

A Made Local outpost opened last year in Novato, and in February, the Santa Rosa store relocated within Montgomery Village. Peterson sees the move as an opportunity for growth and plans to add a small section of wine and beer from boutique producers.

424 Farmers Lane, Santa Rosa. 707-583-7667, madelocalmarketplace.com

A believer in using products that are sold at Made Local Marketplace, Peterson keeps chili crisps from Hei Ma (formerly Big Spoon Sauce Co.) in her cupboard at all times. “I make a savory oatmeal in the morning and I use the Kraken Sauce,” she says describing the mild, seaweed-based chili crisp, one of the seasonal specials from Hei Ma’s founder, Lani Chan. “It’s got a fried egg on top and Sriracha sauce and the seaweedy crispiness. It’s amazing. It’s the weirdest breakfast, but it’s so nourishing.” heimamade.co

Peterson has two big dogs — Akbash mixes — including one, named Zeke, who weighs in at 150 pounds. And big dogs need big treats, which is why she heads to Panizzera Meat Co. for their super-sized snacks. “They have bones that are cheap, but very good quality,” she says. “I give my big guy big beef bones so that he doesn’t destroy the house.” 3905 Main St., Occidental. 707-874-9770, panizzerameatco.com

As a busy working mom, finding time to work out can be a challenge. After dropping her daughter off at school, Peterson sometimes heads to Helen Putnam Regional Park to squeeze in a micro-hike on the Panorama Steps. “It’s this long set of stairs that goes to the top of the hill and has this amazing view,” she says of the 123-step climb nicknamed The Stairway to Helen, which she climbs twice. “Then I get back to the car in 20 minutes, huffing and puffing a little bit.” 411 Chileno Valley Road, Petaluma. parks.sonomacounty.ca.gov

Living in Sebastopol, Peterson and her family are all about apples and grow their own. In April, the Apple Blossom Parade and Festival is a long-standing family tradition. “We love to watch the parade. It feels like the unofficial start of spring.” When harvest rolls around a few months later, they take apples from their trees to Slow Food’s community apple press to make cider. Apple Blossom Parade & Festival is April 25-26. appleblossomfest.com; for community apple press, see slowfoodrr.org.

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In a nondescript Petaluma industrial park, tucked behind pots of mint, oregano and basil, Mazza Kitchen is chef Kristina Daya’s love letter to Levantine cooking. Surrounded by breweries, medical offices and contractors, her catering business and newly opened grab-and-go cafe are rooted in warm spices, good olive oil and recipes shaped by family tradition.

Born into an extended Jordanian family of restaurateurs and home cooks, Daya has spent a lifetime around food. One of her earliest memories is rolling grape leaves in her grandmother’s kitchen at age 9, her grandfather beaming nearby. Her father is Adel Atallah, of the much-beloved Adel’s diners, and her uncles run several brunch restaurants in Sonoma County.

“That memory never fails to remind me that my love of being in the kitchen started there,” Daya said.

Now the co-owner of a successful wedding and event catering company she operates with her husband, Safwan, Daya remains focused on Levantine cuisine, most at home in the kitchen where herbs and spices are always within reach.

Her new daytime takeaway cafe, which opened March 25, brings many of those flavors to a broader audience. The concise menu — chicken shawarma, couscous salad with mint, manoushe flatbreads and chocolate-covered dates — is already drawing attention.

She is also making a bold claim about her roasted chicken: It will be the best you’ve ever had. Seriously.

The chicken

The containers of herbs growing outside Mazza Kitchen are more than decorative. Mint, in thick, fragrant clusters, finds its way into couscous and salads. Still, the small garden is only a fraction of what Daya relies on to source ingredients, including home herb plots, citrus trees and local farmers.

Herbs, both fresh and dried, along with spices like cinnamon, turmeric, cumin, cloves, sumac, coriander and cardamom, form the backbone of Levantine cooking. Early in her catering career, Daya tempered those flavors. Now, she leans into them, layering za’atar — a blend of thyme, oregano, toasted sesame seeds and sumac — and her signature roasted chicken spice rub with confidence.

The L’Moune roast chicken blend she sells includes 17 ingredients, among them a wild herb without a clear English translation, another that grows only in a specific region of Jordan, and curry powder and allspice. On annual trips to Jordan, she returns with suitcases of dried herbs and spices she cannot find elsewhere.

“My spice and olive oil collections are my treasure chests,” she said.

The roast chicken at Mazza is encrusted with that savory, earthy blend, the skin crisp and the meat juicy and aromatic. Brides have requested it for weddings; entire events have been built around it. A Bon Appétit writer once tried to get the recipe, Daya said.

“You tell me,” she asks customers, raising an eyebrow, “is it the best chicken you’ve ever had, or do I have to change the name?”

The name has held for 15 years. It is, indeed, among the best.

The Levantine

Calling the food of the Levant — Jordan, Syria, Lebanon, Palestine and Israel — simply “Middle Eastern,” Daya said, flattens a wide range of regional differences. The meat-, rice- and dairy-driven cooking of desert Bedouins, for example, contrasts with the fish, olive oil and produce-forward dishes of the Mediterranean coast.

What unites these traditions is a culture of communal dining. Families and friends gather around shared platters of rice, meat, vegetables and bread. The term “mazza,” Daya said, reflects that spirit — a style of eating meant to be social and shared.

“Ours is a culture of eating,” she said. “We share all of our food out of one plate. It’s a joyful time and a way to soften the heart.”

Greeting each guest as family, Daya immediately disarms everyone she meets. In a region shaped by ongoing unrest, she is mindful of how food can bridge divides, and of the importance of preserving her heritage.

“The peak of my happiness is with my kids and husband somewhere in the Middle East — walking through the cobblestone streets of Lebanon, smelling the jasmine in Damascus and feeling the golden sun in Jordan,” she said. “They make me feel at home.”

“I wish the ugliness of wars and unrest in the region would go away so more people could experience it,” she added.

For now, she recreates it in her kitchen, with the herbs and spices she brings home in bulk.

Best bets

Levantine Roast Chicken, $17: A half chicken coated in a 17-spice blend, with deeply savory flavor, a juicy interior and crisp skin. What makes the dish legendary is the side of batata — creamy, dreamy roasted potatoes — and garlicky toum.

Toum, $2: You’ll never look at aioli the same way after an afternoon with toum, a powerful garlic emulsion similar in texture to mayonnaise but far more intense. Made from garlic, citric acid, ice and slowly incorporated olive oil, it requires precision. “Toum is to us what the omelet is to the French,” Daya said. “Very basic ingredients, but very easy to ruin.”

Shawarma Wrap, $8: I’m obsessed with the shredded chicken, caramelized onions and warm spice blend that defines this street food favorite. Wrapped in thin lavash, toasted and finished with pomegranate molasses, it is my new favorite lunch. Make sure to get some toum for dipping.

Manoushe, $7: A soft, versatile flatbread that’s breakfast, lunch, snack or on-the-go meal in the Middle East. Daya serves it with olive oil and za’atar, or white sheep’s milk cheese.

Olive Oil Citrus Cardamom Gateau, $7: A sweet-savory cake made with olive oil instead of butter, giving it a heartier but incredibly moist crumb.

Chocolate-covered dates, $3: Hate dates? Not anymore. Soft, caramel-like palm fruits turn into something magical when coated in dark chocolate. Less sweet than a truffle, but equally delicious.

Mazza Kitchen is open 10 a.m. to 2 p.m. Monday through Friday at 1000 Clegg Court in Petaluma. 707-953-3359, Instagram.com/kitchen_mazza

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If you’d like to take a break from drinking, but not from your social life, Sonoma County’s bar and restaurant scene has plenty of alcohol-free options. And we’re not just talking tonic water.

The growing popularity of zero-proof spirits has been a game-changer for mixologists, giving mocktails all the flavor and complexity of their signature cocktails, minus the alcohol. The rise in sober and sober-curious drinkers has driven demand for creative, food-friendly sippers made with vinegar shrubs, herbs, fruit juices, bitters and syrups. 

We’ve lined up some favorite Sonoma County bars that serve up fabulous mocktails and nonalcoholic beverages for Dry January observers and anyone else eager for a break from booze.

Fern Bar, Sebastopol

At Fern Bar, “free spirited” beverages are given spotlight treatment on the cocktail list rather than being pushed down to the bottom of the menu. And there’s no shortage of creativity — the mocktails include top-shelf spirit alternatives with housemade shrubs and syrups made with seasonal fruits and spices.

Mocktail Faves: Try the ruby-toned Euphoria, made with nonalcoholic gin, hibiscus, jasmine, goji berry, schisandra berry and prickly pear. Or go for the Thai & Dry with coconut water Thai tea, falernum, orange, pineapple, vanilla and coconut foam. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com

Stark’s Steak & Seafood, Santa Rosa

Stark’s is the go-to place for classic cocktails and giant steaks, and a happy-hour hot-spot, but your visit doesn’t have to be booze-infused.

Mocktail Faves: The West County Crips leans into the region’s apple fame with apple cider, lemon, allspice syrup and Fever-Tree ginger beer. The warm, tropical Piña Coolada has caramelized pineapple, coconut, lime and orange with a brown simple syrup. Want something more old-school? Ask the bartender for a nonalcoholic version of your favorite cocktail or go for a bitter and soda — the bar offers housemade bitters. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com

Perch + Plow, Santa Rosa

Perch + Plow serves up “boozy magic” cocktails, but the restaurant’s cocktail program also includes several standard mocktails and nonalcoholic creations made on request.

Mocktail Faves: The Strawberry Mint Smash is a refreshing blend of strawberry puree, mint syrup, lime juice and club soda. The Spicy Peach Pit — with peach puree, lime juice, habanero syrup and pepper garnish — offers a sweet-spicy kick. Try their mocktail flight for a sampling of several drinks. 90 Old Courthouse Square, Santa Rosa, 707-843-3582, perchandplow.com

Bravas Bar de Tapas, Healdsburg

Bravas is a Healdsburg favorite for tapas and paella on the back patio. Their Spanish-influenced food is great with flavor-packed, seasonal mocktails.

Mocktail Faves: The Warm Apple Cider — cider infused with cinnamon, clove and orange — is perfect for cold weather, while the Pomegranate Fizz makes use of seasonal winter fruits, combined with soda for those classic bubbles. 420 Center St., Healdsburg, 707-433-7700, starkrestaurants.com

Lo & Behold, Healdsburg

Owners Laura Heffernon and Laura Sanfilippo are known for their cocktail-making magic — and that extends to alcohol-free drinks as well.

Mocktail Faves: For a tropical treat, try the Caribbean Queen, made with coconut, lime, orange and passion fruit. The Guava-Cucumber Cooler is super refreshing, while the Hibiscus Ting — with spiced hibiscus tea, lime and house ginger brew — is what La Croix dreams it could be. 214 Healdsburg Ave., Healdsburg, 707-756-5021, loandbeholdca.com

Lazeaway Club at The Flamingo, Santa Rosa

The lounge vibes are strong at this beachy-themed restaurant inside the Flamingo Resort. Naturally, they’ve got some tasty booze-free cocktails that make you feel like you’re on vacation.

Mocktail Faves: The No Pier Pressure is an exciting trip to Thailand with a concoction of Thai tea, honey, lime and a piña colada float. The Donald Palmer with rooibos tea, guava, lime, agave and Thai basil is a fruity refresher. It feels like a leveled-up Arnold Palmer, without the dull association to golf. 2777 Fourth St., Santa Rosa, 707-545-8530, lazeawayclub.com

Jackson’s Bar and Oven, Santa Rosa

Having one of the most popular happy hours in Santa Rosa, Jackson’s knows what they’re doing behind the bar. The music-inspired craft cocktails are great, but the innovative mocktails shouldn’t be overlooked.

Mocktail Faves: Sweet-spicy lovers will enjoy the Crash Test Dummies, made with mango, raspberry, tamarind, lime and sparkling water with a Tajin-coated rim. The Spin Doctors — with watermelon, lime, pickled prickly pear and Topo Chico grapefruit sparkling water — is another fruity stunner. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com

Starling Bar, Sonoma

Classic California roadhouse meets Sonoma County sensibilities at Starling, where community and strong drinks go hand in hand. The nonalcoholic options are just as thoughtfully crafted, made with mostly locally sourced ingredients.

Mocktail Faves: The Letizia’s Orchard Shrub feels almost like a health tonic, but don’t let that scare you away. The soothing drink is made with an orchard-fruit compote, raw cider vinegar, organic cranberry juice, herbs and soda. If shrubs aren’t your thing, go for the vibrant Orange Pineapple Fizz, made with orange and pineapple juices, an orange reduction, cream, soda, nutmeg and aquafaba. It’s basically a Creamsicle in a glass. 19380 Highway 12, Sonoma. 707-938-7442, starlingsonoma.com

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

The post Best Sonoma County Bars for Mocktails and Nonalcoholic Drinks 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.

When Bill and Caryn Reading announced their retirement from Sonoma Portworks earlier this year, some fans worried that the new owners would discontinue their favorite port-style wines. Instead, Heringer Family Estates has added to the Petaluma tasting room’s lineup and rebranded the venue as Portworks Wine Lounge.

The story

Bill Reading launched Sonoma Portworks in Sonoma Valley in 1994 with a dream of making balanced, small-batch fortified wines. The winery’s first release, Deco, definitely caught people’s attention; it combined Cabernet Sauvignon with chocolate essence for a luscious twist on traditional port.

Reading expanded the operation to Petaluma’s Foundry Wharf in 2003 and added a tasting room in 2007. Four years later, Reading’s wife, Caryn, joined the business full-time. They added new ports to the lineup, as well as distilled spirits and Sonomic Almost Vinegar, a sweeter, less acidic take on balsamic vinegar.

This spring, the Readings sold the business to Heringer Estates, longtime grape suppliers for Sonoma Portworks and third-generation grape growers in Clarksburg. Now operating as Portworks Wine Lounge by Heringer Estates, the tasting room pours ports alongside the Heringer family’s organically farmed table wines. Deneice Knotts remains the dedicated Portworks winemaker, producing up to 1,000 cases each year across 10 fortified wines, hazelnut-infused sherry, and a fig liqueur.

The vibe

Portworks Wine Lounge is set inside the Foundry Wharf complex, in an under-the-radar business district on Petaluma’s West Side. Along with a parklet for outdoor sampling, the industrial space features a corrugated tasting bar, rustic tables and original barrel-hoop artwork created by Bill Reading. A curtain separates the tasting room from the production area in the back. If you peek behind the partition, you can spot the modified solera system used for the winery’s Maduro tawny port, and glimpse sets of rubber boots the cellar crew wears when foot-treading grapes.

On the palate

For something fun and different, try the Rosé Port of Tempranillo ($25/500mL). The wine has a deep pink hue, berry flavors and a nice balance between sweetness and acidity. (Portworks recommends mixing the port into a spritz with sparkling wine and a slice of orange. As someone who finds Aperol way too cloying, I am 100% down with that.)

I also enjoyed the new Tannat Port from the 2021 vintage ($36/500mL) — a ruby-style port with notes of red cherries and medium sweetness. Among the dry table wines, check out the 2021 Heringer Estates Teroldego ($38) from Clarksburg, a medium-bodied red with a silky texture and notes of black cherry. The winery also produces white wines, sparkling wines and even a Delta-inspired wine slushy.

Tasting flights cost $20 and range from port-only lineups to flights of Heringer table wines to mixed samplers. Wines by the glass cost $10 to $12. For an extra 20 bucks, add a port-friendly plate of cheeses, dark chocolate, and nuts. In the coming months, look for expanded tasting experiences, live music events, and sofas for a more lounge-like atmosphere.

Beyond the bottle

Foundry Wharf lies within Petaluma’s Downtown Warehouse District. Set between D and I streets, it’s a short walk from the Theater District and well worth a ramble for its eclectic mix of independent businesses. Browse Petaluma Pottery for beautiful handmade tiles and dinnerware by FLM Ceramics, or restock your supply of local olive oils at the McEvoy Ranch Outlet. Pop into the Juice House Co. for organic, cold-pressed juices, or peruse Petaluma Coffee & Tea for house-roasted coffees and bulk teas. If you’re craving lunchtime sustenance, Pearl offers vibrant Eastern Mediterranean-inspired eats and a thoughtful international wine list. You can even grab fresh seafood to take home at Hog Island Oyster Co.’s Petaluma Pickup Window.

Open noon to 5 p.m. Sunday to Friday and noon to 6 p.m. Saturday. Portworks Wine Lounge, Foundry Wharf, 613 Second St., Petaluma. portworks.com

Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.

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Amid a whirlwind year of restaurant openings, everything’s coming up roses for the city of Petaluma. And national publications are taking note. In a recent article, food review site Mashed named the Gold Rush-era town a “must-visit food destination.”

Of course, this is no news to Sonoma County residents, who have enjoyed Petaluma’s farm-fresh cuisine since it gained the designation as the World’s Egg Basket 100 years ago — resulting in an annual Egg Day Parade that still marches on to this day.

But lately, it seems the rest of the nation has finally embraced the charming wonders of Sonoma County’s historic gem of a town. In June, CNN named Petaluma among the best towns to visit in the U.S., describing it as “a riverfront farm-to-table paradise.”

Petaluma restaurants to try

It’s no wonder Petaluma is getting its flowers as the foodie hotspot we all know it to be. A handful of notable dining establishments have opened in town in the past year alone, including Hog Island Oyster Company’s pickup window last September; L’Oro Di Napoli’s second location in February; Mr. Stroopwafel in March; chef Stéphane Saint Louis’s Bijou restaurant in June; and Middle Eastern restaurant Levant in July. Oh, and another new restaurant on the way.

The Mashed article cited a number of essential Petaluma restaurants to try, from historic community staples to beloved modern fusion eateries.

For breakfast, it recommended the stone-milled sourdough bagels from The Bagel Mill (212 Western Ave.) and the cornmeal-based johnnycakes from the Tea Room Cafe (316 Western Ave.). The locally sourced fried chicken sandwich at family-friendly Brewsters Beer Garden (229 Water St.) got a shout-out, as well as the housemade pasta at Volpi’s Ristorante & Bar (124 Washington St.), a former Prohibition-era speakeasy and then grocery store.

Those looking for a more unique dining experience should try the Swedish and Middle Eastern cuisine at Stockhome (220 Western Ave.), where Mashed recommended dishes like fried halloumi and wiener schnitzel. Among Petaluma’s newcomers, L’Oro Di Napoli (208 Petaluma Blvd. N.) was named for providing a high-end dining experience with “exquisitely crafted dishes” like risotto and grilled seabass.

For more favorite restaurants in the foodie haven of Petaluma, check here.

The post Petaluma Is a Must-Visit Food Destination appeared first on Sonoma Magazine.

Around a bend along rural Red Hill Road outside Petaluma, where green and gold grasses carpet the hills and century-old barns hunker down like sentries, you’ll find one of Sonoma’s unlikeliest foodie treasures: the hobbit-size wagon that’s home to Mary Denham’s indie pastry project, Blooms End at Neighboring Fields.

There’s no sign along the road — it keeps blowing away in this windy corridor of the valley — just a sharp turn into the parking lot for Tenfold Farmstand. Right next to the 130-year-old schoolhouse-turned-market, you’ll find Denham’s tiny perfect world, which draws customers from across the Bay Area for croissant tarts smoothed with aprium jam, golden olive oil cake with oro blanco grapefruit cream, and savory Turkish urfa butter snails with garlic labneh and herb salad.

The rural location, with cows grazing the hills just beyond and barely any cell reception, makes sense for this highly creative artist who pours her heart into everything she does, from sourcing exquisite ingredients to restoring a vintage wagon to arranging seasonal blooms for her pastry displays. “I’ve always been more at home in the country,” Denham explains, pouring a cup of fragrant bergamot rooibos tea from Oakland’s Molly’s Refresher.

Just a few years back, Denham, who is in her early 30s and grew up in the suburban East Bay, launched her business with a series of Bay Area pop-ups, working out of a shared kitchen in pursuit of being her own boss and focusing on her love of baking. “I went to culinary school, I had worked in local bakeries and restaurants, and I was always observing,” she says. “I always knew what I wanted to do, which is bake every day, source every single ingredient thoughtfully, and then talk directly to every single one of my customers.”

Denham embraces nostalgia in many aspects of her work, dressing in vintage prairie and cowgirl clothes, piling her hair in a “Little House on the Prairie”-style updo, and speaking in a romantic cadence. Her darling, custom-built shop is not a trailer, for example, and absolutely not a food truck. “It’s a wagon,” she says. “I find words very important, for how we picture and experience things.”

Denham admits she cried when she first saw the wagon, loving its oval batard shape and coloring, but not its plainness. She transformed it herself, designing and printing custom patterns for curtains and wallpaper and building rustic wood shelves to display her pastries. Secondhand stores provided mugs, plates, and even the vintage printers letterpress trays that guests use to carry their feasts to the picnic tables on the schoolhouse lawn.

“After years of doing pop-ups, I had learned to build a world within the confines of a 6-foot folding table,” she explains. “So I fill the wagon with lots of vintage accessories and fresh flowers, and really create an altar to the pastries. Transformation is really all about the details.”

Denham takes that same thoughtful approach to her recipes. “I think sweets have this great ability to transport us back to our childhood, back to specific moments in time,” the chef says of her lacy tart hand-shaped to look like a rose stuffed with vibrant pink pearl apple slices, raspberry jam, and custard cream cheese.

For her signature coffee-cardamom monkey bites, Denham cuts cardamom and orange zest-infused croissant dough into little squares and tosses them with sugar mixed with coffee from Mother Tongue Coffee of Oakland — decaffeinated, she notes, since the bites are popular with children. As they bake, the sugars meld with the butter and the tops crisp up while the bottoms caramelize into chewy bliss.

Many customers are regulars, including Julie Cloutier, a Sebastopol ceramicist, who stops in with a friend at least once a month. “It’s like taking ourselves out on a date,” she says. “The drive out sets the vibe, and Blooms End is this beautiful dream world that we get a slice of.”

In a few more weeks, Denham will partner with Tenfold to host Tomato Days, an event she launched last year with tomato-filled pastries and pie, a funky, tomato-themed mixtape, and handmade tomato pins to hand out to fans. The pie itself, a southern-style tribute with heirloom tomatoes, cheddar, basil, and red onion, has proved so popular she now offers it all summer.

Keeping the ideas flowing isn’t a challenge, Denham says, packing a to-go box brimming with a Meyer lemon moon pie, a labneh-iced cinnamon roll, a bergamot- vanilla bean morning bun, and a smoked ham-and-Emmental croissant draped in homemade plum-currant jam. “On my days off, I like to go to vintage markets and estate sales,” she says. “And customers help me out. People see that I love prairie dresses and cute old things, and they’ll bring me them.”

Customers also ask, constantly, if Denham ever plans to expand, into a larger shop, an upscale restaurant supply, or even a franchise. And with a happy smile, she always says no. She’s seen too many other bakers get weighed down with the demands of bigger businesses with bigger overhead. “Most of the larger business owners I saw were not baking anymore, because you have to give a lot of concessions to make a business succeed in the traditional way,” she says.

She prefers to be the one getting up around midnight for a final bake, dressed in a band T-shirt and Carhartt overalls. She likes to accommodate pre-orders personally, since her stock sells out so quickly. And she still thrills to each day at the wagon, when she gets to put on a vintage dress and greet her customer-friends.

“It’s hard to make money at baking, with such a small business,” she says. “It takes over your life. But I absolutely love what I’m doing, every little bit of it, so it’s a joy to devote my whole world to.”

Blooms End at Neighboring Fields. Open 10 a.m. to 1 p.m. Friday and Saturday. Take San Antonio Road from Highway 101 towards the coast. 5300 Red Hill Road, Petaluma. 415-949-0654, blooms-end.com

The post Mary Denham’s Blooms End is Petaluma’s Unlikeliest Foodie Treasure appeared first on Sonoma Magazine.

Petaluma is awash with great restaurants, from simple sandwiches to luxurious farm-to-table experiences. It’s never easy to pick favorites, but there are some menus that stand head and shoulders above the rest.

Read on below for our favorite Petaluma restaurants of the moment. Check out the gallery for a peek.

Table Culture Provisions

Table Culture Provisions started quietly, popping up a night or two a week at Petaluma’s Wishbone restaurant. It’s become one of the hottest dining tickets in Sonoma County as owners Stephane Saint Louis and Steven Vargas upped the ante with a Michelin-worthy multi-course tasting menu. From 4 to 6 p.m., TCP offers an a la carte menu of snacks and larger dishes. Reservations recommended. 312 Petaluma Blvd. S., Petaluma, 707-559-5739, tcprovision.com

Street Social

With just six tables and 300 feet of dining space, Street Social feels like the most logical extension of the buzzy underground pop-ups that owners Jevon Martin and Marjorie Pier have hosted up and down the California coast for years. With just over a dozen diners in the restaurant at its busiest, it’s unavoidably intimate and makes you feel like you’ve stumbled across a secret culinary hideout. You have. But with a reservation, anyone’s welcome. 29F Petaluma Blvd. N., Petaluma, 707-774-6185, streetsocial.social 

Quiote

This family-owned taqueria is worth a special trip. Their handmade blue corn tortillas — topped with fresh rock cod, cochinita pibil with pickled onions, or al pastor and salsa verde — always make my “best tacos” list. Add a side of guacamole with serrano chiles and crispy raspadas or brothy Rancho Gordo beans to get the full experience.  While you’re there, I highly recommend the Jalisco-style mole and braised chicken enchiladas. 121 Kentucky St., Petaluma. 707-774-6130, quiotemx.com

Stellina Pronto

Stellina Alimentari

Part sandwich shop, part Italian grocer, part deli, part bottle shop — Stellina Alimentari defies easy explanation. Owner Christian Caiazzo aptly describes the narrow, brick-lined, mosaic-tiled eatery as having a New York Attitude with Italian Soul. Don’t miss the Il Michelangelo porchetta sandwich, fried risotto balls, panzarotti potato cakes and antipasti. 160 Petaluma Blvd. N., Petaluma, stellinaalimentari.com

Brigitte Bistro

Chef/owner Nick Ronan serves the kind of food he loves best: hearty bistro-style dishes like beef bourguignon and duck confit, along with tableside beef tartare and the requisite steak frites. But instead of pandering to us, he brings the flavors of French homeland directly to the table. Ronan’s favorite motto, “Love. Food. Wine. Passion. Life. People” comes through in his comforting, homey cuisine. 841 Petaluma Blvd. North, Petaluma, brigittebistropetaluma.com

Soban

Routinely recognized as the best “true” Korean cuisine in Sonoma County, Soban serves up an array of hard-to-find dishes like savory pancakes with kimchi, Japchae (glass noodles), Tteokbokki (chewy rice cake that’s a popular street food), spicy pork Bulgogi, sizzling rice bibimbap and soft tofu soup. 255 N. McDowell Blvd., Petaluma, 707-769-3112, sobanpetaluma.com

Sarmentine

The third location of this Santa Rosa French bakery favorite opened in 2024, offering a drool-worthy collection of bakery cases piled with cream-filled desserts like Paris Brest (pate a choux filled with praline cream) and Mille-Feuille, chocolate croissants, brioche buns, fruit tarts (the passion fruit is a favorite) and Madeleines. Tiny caneles have a sticky, crunchy crust and custardy center that buckle my knees with happiness. Bonus: The bakery and cafe now serves brunch. 840 Petaluma Blvd. N., Petaluma, sarmentine.com

Central Market

Dressed in his chef’s coat, Tony Najiola looms large over the dining room — watching every dish go out, visiting every table to ensure his patrons are happy — but he never imposes. The open kitchen, dining room and bar feel airy, with full views of the wood-fired oven and the line. But it’s the food, frequently sourced from Najiiola’s Muleheart Farm, that really does the talking here. Instead of foams and potions and powders, the food is just, well, food. 42 Petaluma Blvd. N., Petaluma, 707-778-9900, centralmarketpetaluma.com

Pearl

Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang continue to impress with their sunny interpretations of shakshuka, fresh pita, fattoush salad and braised meats, including brisket and lamb. 500 First St., Petaluma, 707-559-5187, pearlpetaluma.com

Stockhome

A neighborhood hub for unfussy family-friendly Turkish and Mediterranean street food found in the larger cities of Sweden with homey classics like Swedish meatballs, pickled herring and Swedish pancakes on the menu — all of it with a few nods to California as well. Consider it the United Nations of local dining. 220 Western Ave., Petaluma, 707-981-8511, stockhomerestaurant.com

Lunchette

We love the carefully-sourced, healthy and delicious lunch options at this tiny downtown walk-up. The smoked trout salad with preserved lemon vinaigrette, roasted beets, pickled raisins and cashews is our favorite, along with a warm grain bowl with roasted sweet potatoes and chickpeas. Slices of fresh pizza are also available to pair with your salad. 25 Fourth St., Petaluma, 707-241-7443, lunchettepetaluma.com

The Shuckery

Raw oysters are a Sonoma County staple, and I always forget how much I love the small, unassuming Kumamotos at The Shuckery. Dedicated to the humbler oyster, this cozy cafe is a shucker’s dream. Try the Bingos, grilled oysters with Cognac, mayonnaise, Parmesan and garlic. Plus a full bar and outdoor seating. 100 Washington St., Petaluma, 707-981-7891, theshuckeryca.com

Sake 107

Chef Eiji Ando, a Hana Japanese alum, has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. This is seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like. 107 Petaluma Blvd. N., Petaluma, 707-241-7580, sake107.com

Brewsters Beer Garden

This 350-seat outdoor beer garden in the heart of downtown Petaluma would be packed no matter what the menu looked like — it’s a great place to have a beer. But the food continues to impress, with smoked brisket, my favorite buttermilk fried chicken sando (it’s the goat cheddar) and seasonal salads. Great for a night out with friends or family. 229 Water St. N., Petaluma, 707-981-8330, brewstersbeergarden.com

Wild Goat Bistro

A waterfront classic with insanely good Neapolitan pizzas (like the four cheese fig and pig with prosciutto and fig spread), polenta fries, Early Girl Dip with heirloom tomatoes and pancetta and dinner entrees including Shepherd’s pie, and wild salmon with roasted artichokes. 6 Petaluma Blvd. N., Suite A5, Petaluma, 707-658-1156, wildgoatbistro.com

The post 16 Favorite Restaurants in Petaluma appeared first on Sonoma Magazine.

Chock full of charming, historic buildings filled with shops and a lively food and beverage scene, downtown Petaluma is the definition of hip these days. You likely know it’s famous for butter and eggs and has served as a backdrop for locally filmed movies. But do you know anything about the Petaluma River?

It’s next to impossible to miss when you come into town; you’ve probably paused to watch someone frolic along the river, maybe even snapped a photo. With summer in our sights, now’s the time to make a splash of your own — and The Floathouse makes it easy.

“We call it Petaluma’s longest park. We’re so lucky that we’re a farm town with a river,” said Maggie Hohle, who juggles social media and a bit of programming along with guiding a new kayaking tour for The Floathouse, a boating community center of sorts created by the nonprofit Petaluma Small Craft Center.

Located on floating docks in downtown Petaluma, steps from the John Balshaw River Walk Bridge (otherwise known as the Footbridge), The Floathouse rents a multitude of human-powered watercraft. From kayaks and rowboats to canoes, paddleboards and water bikes, there’s more than a dozen beginner-friendly watercraft ready to propel a fun-filled day on the water.

But there’s more to The Floathouse than just equipment rentals. A dedicated group of volunteers organizes everything from beginning paddleboarding (SUP) classes and summer camps to full moon paddles and river races. In partnership with Sonoma County Tourism’s new collection of offerings called Signature Experiences, The Floathouse recently launched a guided kayak tour called “Paddle the Petaluma: Turn to the River.”

Floating along with an assortment of laminated, black-and-white historical photographs, Hohle demonstrates how our relationship with the Petaluma River has evolved throughout the years. Whether it’s listening to a Coast Miwok elder’s compelling reading of wildlife observations made a century ago; learning that the Petaluma River was crucial to exporting wheat to England long before eggs floated down the waterway; or simply spotting a green heron pondering lunch — floating atop a kayak offers a unique opportunity to soak in the river’s past while appreciating its booming recreational revival.

Paddlers also glean some gee-whiz facts. Did you know Petaluma was home to the world’s first and only chicken pharmacy? Perhaps a more important detail — the Petaluma River isn’t actually a river. It’s a tidal slough.

You’ll spend about 90 minutes on the water, but don’t let that fool you into thinking this is a strenuous endeavour. It’s a gentle paddle on water that’s well-known as a safe and tranquil spot for first-timers to learn skills. All told, you’ll cover about two miles. The hardest part of the tour is getting into the kayak at the dock, but The Floathouse staff are pros at keeping guests dry and smiling. The “Paddle the Petaluma: Turn to the River” is being offered once or twice a month through September.

The Petaluma River stretches roughly 13 miles south from downtown Petaluma to the top of San Pablo Bay. On the tour, you never lose sight of downtown, but the experience just might inspire another day on the water.

“It’s your river. Come out and play,” said Hohle. “We will find something that makes you feel comfortable.”

As an added perk, guests on the “Paddle the Petaluma: Turn to the River” tour receive an assortment of discounts, good at local businesses including The Yoga Post, Grand Central Café and TAPS on the River beer garden and restaurant.

The Floathouse is currently open Saturdays and Sundays from 10 a.m. to 4 p.m., with days expanding as we head into summer. However, events are also offered on weekdays and evenings, and group outings are available by appointment. Follow @thefloathousepetaluma on Instagram for the latest updates.

Sonoma County Signature Experiences

Wine may be what put Sonoma County on the map, but the Signature Experiences recently unveiled by Sonoma County Tourism are meant to showcase the diversity of our backyard. There are nine in total, and while they’re aimed at visitors, locals shouldn’t rule them out.

Along with paddling the Petaluma River, you can go foraging along the Sonoma Coast, sign up for hands-on experience in cheese making, or go behind the scenes to learn about animal care at Safari West private wildlife preserve.

The post ‘We Call It Petaluma’s Longest Park’: Discover the Best Way to Enjoy the Petaluma River appeared first on Sonoma Magazine.

At the moment, it helps to be a visionary when you’re touring William Henpenn’s certified organic 7-acre Umbel Roots Farm, off Highway 37 in the Carneros. After leasing the long-fallow land in late 2023, he’s been working to build the Eden of his dreams, with towering hoop greenhouses, rows of field vegetables, young fruit trees, and tall mounds of beautiful compost and biochar warming in the sun.

Feeding the soil is critical for Henpenn’s work as a top-level produce provider for heavy hitters like SingleThread in Healdsburg, Quince in San Francisco, Street Social in Petaluma and Press in Napa. Each season, Henpenn develops his farming plan to accommodate chefs’ special requests — tender, maroon-hued Teagan lettuce, or earthy-sweet Beauregarde purple snow peas from Row 7 Seed Company, the line of heirloom seeds from chef Dan Barber of Blue Hill at Stone Barns.

“Geeky chefs love these peas, because other kinds turn green when you cook them, but these stay purple. And bonus — your mouth turns purple, too,” he says, sticking out his tongue.

Such artisanal details power high-caliber menus, and Henpenn is always on the hunt for new or rare specialty ingredients he can grow. For example, chefs don’t just want artichokes, says Henpenn — they want crosnes, gnarly root vegetables that look a bit like a string of pearls, with a delightful crunch and nuttiness. At Henpenn’s farm, chefs can specify spring radishes that are either 12, 16 or 21 days old, depending on their needs.

Henpenn is unusually equipped to handle this level of request. As a young chef, he owned a series of restaurants in the Portland area, and has worked as a sommelier at Michelin-starred restaurants in New York. More recently, he’s pivoted to farming and food gardens, developing a farm at Donum Estate winery, planning gardens for tribal members at Graton Rancheria and overseeing extensive food gardens at the Sonoma home of chef Dominique Crenn.

“I’m so happy talking to the chefs. It makes me feel like I’m still in the kitchen,” he says. “I can speak their language and totally get their recipes. I’m not the weird farmer standing in the corner — I’m the guy that’s boisterous and tries to keep the staff interested.”

As his own utopia takes shape at Umbel Roots, Henpenn is developing skills for resiliency and nurturing endless other farming and food ideas. A self-taught builder, over the winter, he rebuilt several hoop houses after powerful winds from San Pablo Bay flattened them.

“Hiring help is expensive,” he says. “And stuff happens all the time, usually in the middle of the night. So I learned tractor repair; I build everything. That’s how this farm succeeds.”

Later this summer, he plans to open the farm for a few special events. A wide path running between tall dirt berms is being planted with eco-friendly dinners and pop-ups with his chef and winery associates. “These parties will not be to make money,” he says.

“These are to make friends and develop community, gathered around the pizza oven or the Santa Maria grill, and enjoying all this beautiful nature.”

Umbel Roots Farm, 3900 Sears Point Road, Petaluma, 707-339-0209, umbelroots.com

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