Behold the cheese pull, social media darling and perennial muse to food stylists everywhere. Lately, it has taken on a near-theatrical life online, with slow-motion reels of molten mozzarella stretched to the limit, flirting with the laws of physics — and culinary decency. In Petaluma, Old Chicago Pizza has become one of Sonoma County’s most enthusiastic enablers of the #cheesepull form.

It’s not hard to see why. Start with a deep-dish pie layered with roughly 2 pounds of cheese, then bake it for 30 minutes or more until it bubbles and blisters into submission. Joanne Hansen, who owns the restaurant with Audrey Haglund, isn’t about to tinker with a tried-and-true recipe they inherited from the original proprietor, Bill Berliner, known locally as “Chicago Bill.”

“We’re not skimpy on the ingredients,” Hansen said.

Old Chicago Pizza is among the county’s longest-running pizzerias — younger only than Mary’s Pizza Shack, founded in 1959, and Petaluma’s Pinky’s Pizza, which opened a year later. When he founded the restaurant in 1978, Berliner brought his version of deep-dish west, introducing locals to the thick flaky crust, straightforward tomato sauce and generous layer of mozzarella that define the Windy City’s signature pie.

Not much has changed in nearly 50 years. Inside the historic Lan Mart Building, generations of Petalumans have sat beneath the same glass chandelier, along the same exposed brick walls and at the same slightly sticky wooden tables, eating the pizzas they grew up with.

The heaviest pizza ever made here, Hansen said, tipped the scales at 8 pounds, though most large pies land in the 4- to 5-pound range before toppings. Add 2 pounds of cheese, and you’ve got something that weighs about as much as a newborn. Serving yourself isn’t advised — the pizzas are heavy and arrive piping hot — and staff will happily step in, offering both a hand and a front-row seat to that gravity-defying pull.

“It takes a certain amount of practice to serve it,” Hansen said.

There’s an art to eating it, too. Resist the rookie mistake of diving straight into those golden, bubbling pockets of cheese. A little patience goes a long way — your mouth will thank you later.

The menu

Pizza, pizza and more pizza. Deep-dish crust is the signature, but the double crust — two layers of crust surrounded by cheese and sauce — is also a favorite. Loading a deep dish with too many toppings isn’t recommended; things can quickly become overwhelming. Thin, extra-thin and gluten-free crusts are also available, along with garlic bread, simple salads, warm cookies and mini cheesecakes.

Most ordered

Pepperoni deep dish.

Fun fact

The 150-year-old building has seen its share of lives. According to local lore, it once operated as a brothel, a saloon and a hotel. Its twists and turns — with businesses tucked behind dozens of doors — invite curiosity. Whether it’s haunted is up for debate, though few dismiss the possibility outright.

The backstory

Berliner, brother of Andy Berliner, the co-founder of Amy’s Kitchen, set out to create a West Coast counterpart to Chicago destinations like Gino’s East, Giordano’s and Pizzeria Uno. He developed his own crust recipe — still a closely guarded secret — and built a loyal following. After Berliner died in 2009, Joanne Hansen’s husband, Michael, and longtime employee Audrey Haglund took over. When Michael Hansen died in 2016, Joanne Hansen stepped in, continuing the tradition.

The price

A medium deep dish (six slices) with cheese is $29.50; a large is $38; a small is $22.40; and a mini is $8. Additional toppings cost extra. A medium double-crust pizza with cheese is $35 and includes two toppings.

The spot

41 Petaluma Blvd. N., Petaluma; 707-763-3897; oldchgo.com. A second location at 1390 N. McDowell Blvd., Suite H, offers delivery and pickup.

The post At Old Chicago Pizza in Petaluma, the Cheese Pull Is the Main Event appeared first on Sonoma Magazine.

Search the internet for a list of “top U.S. pizza chefs,” and you’ll find names familiar to most people who love a primo pie. Anthony Mangieri (New York) pops up. So does Tony Gemignani (San Francisco, Rohnert Park, and Nevada). Chris Bianco (Phoenix and Los Angeles), Massimo Laveglia and Nick Baglivo (New York), and man after man after flour-dusted, tomato-stained man.

Not that there’s anything wrong with that. There’s no question that these celebrity-tossed pizzas are excellent. Yet there’s something happening in Sonoma County that’s slicing a new piece of the pie. Our fiery ovens are being tended by more women, more LGBTQ+ folks, and more traditionally underrepresented chefs making magnificent pizzas.

Consider the diversity in our top local kitchens, with new, notable chefs including Leah Scurto of PizzaLeah in Windsor; Michele Querin of Gabacool Provisions (which pops up weekly at local breweries); Leith Leiser-Miller of Psychic Pie in Sebastopol; and Dany Cleland of Slow Co. Pizza in Cotati, who identifies as nonbinary.

Individually, the group has stacked up awards, won scholarships at acclaimed pizza academies, and founded a new educational program for other female pizzaiolas (the Italian title for a trained pizza maker). And they’re working together to support each other in the largely male-dominated industry, where according to a November 2024 statistic in Total Food Service industry tracker, of the more than 774,000 pizza makers currently employed in the United States, 39.8% are women, while 60.2% are men.

“It’s really about not being taken seriously,” says Scurto, who is a World Pizza Champions team member and five-time national winner, won the grand prize in the 2023 Real California Pizza Contest Tournament of Champions, and in 2022 was featured on Hulu’s show “Best In Dough.”

“The first time I competed at the World Pizza Championships in Italy. A guy said, ‘I want to get a photo of the American team, all together,’” she recalls. “I’m standing there in the same uniform, same USA chef coat as everybody else, and he hands me the camera to take the picture. Oh, not cool. That sort of thing, I don’t stand for.”

In Italy, being a pizzaiola (pizza maker) is a highly respected profession, with the skilled artisan using a combination of art and science to get the dough, toppings, and baking so perfect that, to make an authentic Neapolitan pizza, the chef must be certified by the Associazione Verace Pizza Napoletana and Associazione Pizzaiuoli Napoletani.

While none of this local group makes Neapolitan-style pizza, all have put extensive study into their skills, and use exclusively premium ingredients.

When Scurto opened her shop in 2020, she wowed connoisseurs with her twists on New York- and Detroit-style pies, draped in mouthwatering combos like the Mush-a-Roni, which won her first place at the 2018 U.S. Pizza Cup for its simple but delectable marriage of red sauce, pepperoni, and cremini mushrooms finished with salty, shaved Parmesan and sweet, julienned basil.

In 2024, she received the coveted Slow Food Sonoma County’s Snail of Approval for her dedication to sourcing sustainable ingredients from local food producers like SingleThread Farms, Journeyman Meats, and Point Reyes Farmstead Cheese Co.

Despite the accolades, she still occasionally gets dismissed.

“I get salespeople who walk in all the time and ask me to get the owner, they want to talk to him,” Scurto says. “I mean, my name’s on the building. So I’ll call one of my kitchen guys out, and I walk away.”

Part of the solution comes from underrepresented chefs making themselves heard, but that’s easier said than done, says Scurto.

“When I go to International Pizza Expo in Las Vegas, I see women in the audience wanting to ask questions but hesitating because they don’t want to look stupid.”

Michele Querin of Gabacool Provisions was one of those women at the expo dealing with a case of impostor syndrome. She recalls listening to a talk by three women who had won a scholarship for aspiring female pizzaiolas to attend Pizza University in Beltsville, Maryland.

“I was there with Leah (Scurto) and thinking it’s really cool, but I wasn’t thinking of myself as part of the group,” Querin says. “And then Leah said, ‘You are one of us, you should sign up.’ And then I won, and it changed my life.”

The scholarship, sponsored by Corto and Stanislaus, who make olive oil and tomato products, allowed Querin to attend a three-day master class at Pizza University. The win — and the training — gave her confidence to create her signature pies her way, too — meaning no compromises on ingredients, no substitutions, and no gluten-free.

“I mean, we’re definitely in customer service, but within reason,” she says, of the policy she and her partner Jeremy Clemens instituted for their pop-up. “We’re definitely hard on no half-and-half kind of stuff. We’re not Domino’s, and changing ingredients mean our pizzas don’t bake or really taste right.”

Querin sticks to her rule of one-size pies (12-inch) made strictly to order, in sumptuous combos such as the Giuseppe: red sauce, mozzarella, Bellwether Farms ricotta, sheep milk pecorino, Italian sausage, pepperoni, shallot, and basil. Ask nicely, and she’ll let you add garlic or Mike’s Hot Honey.

Leiser-Miller debuted Psychic Pie in 2021 with her husband, Nicholi Ludlow, crafting Roman-style square pizzas. Although she has a Ph.D. in biology, she found her true love lay in farming and food and “the passion of pizza,” particularly the thick, crisp sourdough crust crafted in 8-by-8-inch squares.

“It’s not a traditional kind,” she says. “We have seasonal flavors for at least half of the menu, working with 20 or more small farms to reflect the flavors of Sonoma County.”

That means her pizzas are crafted with ingredients like local ricotta, roasted mushrooms, tangy chèvre, lemon zest, and parsley, sold as whole pies or by the slice, and priced by the pound. She’s also a fan of vegetarian pies, like a recipe of sweet corn and caramelized roasted pickled peppers, and makes no apologies for the less traditional toppings.

At Slow Co. Pizza, Dany Cleland works with partner Dane Baratta, sourcing as many ingredients as possible from within Sonoma County. The duo opened the boutique eatery in late 2024.

“We both love nerding out about anything, but I like to do a lot of the special creation stuff,” Cleland says of the 10-inch pies in combos like pesto, white sauce, mushrooms, Toma cheese, dry Jack cheese, and dressed arugula. “And I think both of us lack ego in a lot of ways — we’ll ping-pong ideas off each other a lot, and it’s fun when customers want to try things they’ve never heard of, like spigarello (mild Italian broccoli). We joke that pizza is so approachable, people will try any great ingredient we offer.”

The chef says they found some of their recipe bravery from Sarah Minnick, owner of Lovely’s Fifty Fifty in Portland. Minnick is a multi-time James Beard Award semifinalist, including a 2025 nomination for Outstanding Chef. She makes her pizzas with wood-fired whole-grain sourdough crust blanketed in foraged flowers, wild mushrooms, and unusual produce such as tatsoi Chinese cabbage.

“The cool veggies she puts on pizza blew my mind,” Cleland says. “I was reading her menu and I didn’t even know what some of the ingredients are. But I wanted it all.”

Now, the established pizzaiola hopes to pay their experience forward.

“As articles are written about me, I really see (it) as a privilege I have to be in a position of power,” they say. “I hope younger trans and underrepresented kids can see me in a place that’s in the public eye and feel like they can really be a part of the community.”

PizzaLeah’s Scurto continues to use her celebrity pizzaiola status to make the industry more inclusive.

She recently co-founded Fork to Future with Laura Meyer, owner of Pizzeria da Laura in Berkeley. The mission is to unite, educate, and uplift women and marginalized groups in food, beverage, and hospitality through events like their first ever P.I.E. (Pizza Industry Empowerment) Conference held in Washington last fall. The event was invitation-only, bringing together 31 women from 28 different states. Scurto and Meyer are planning their second annual P.I.E. Conference, slated for September in Berkeley.

“Because we are women pizza makers, our first event was heavily focused on women pizza makers,” Scurto says. “In the future, we want to be a little more inclusive and focus on more underrepresented people across the pizza industry.”

For Scurto, it’s only natural that women have a big role to play in pushing the pizza industry forward.

“I mean, there’s an entire kind of pizza born out of Long Island called the grandma style, which I have on my menu. The Italian immigrant grandmothers taught the men how to make it,” she says. “Women have been making pizzas for generations in the United States, and it’s time we’re at the forefront.”

Learn more about Fork to Future’s mission for inclusivity at forktofuture.org.

PizzaLeah: 9240 Old Redwood Hwy., Suite 116, Windsor. 707-620-0551, pizzaleah.com

Gabacool Provisions: The weekly pop-up schedule is posted on Instagram, @gabacool_provisions, more info at gabacoolprovisions.com

Psychic Pie: 980 Gravenstein Hwy. S., Sebastopol. 707-827-6032, psychicpie.com

Slow Co. Pizza: 8197 La Plaza, Cotati. 707-796-5124, slowcopizza.com

The post The Sonoma County Pizzaiolas Claiming a Piece of the Pie appeared first on Sonoma Magazine.

Hand-tossed or pan-baked, wood-fired or deep-dish, thin and blistered or thick and indulgent, pizza inspires strong opinions.

With that in mind, I’m ready to wade into the fray and share a selection of standouts from across Sonoma County. These are places that consistently deliver, whether through exemplary dough, thoughtful toppings or a clear point of view. Beyond the Editor’s Picks, you’ll find more beloved pizzerias, each with its own loyal following.

Who do you think makes the county’s best pizza? Email me at heather.irwin@pressdemocrat.com.

As always, check hours, menus and dining options before you go.

Editor’s Picks

Top Dog: PizzaLeah

Head and shoulders above the rest, pizzaiola Leah Scurto pours equal parts precision and heart into the holy trinity of dough, sauce and cheese at PizzaLeah. In a county crowded with maximalist mashups, her approach stays grounded and classic, with just enough flourish to keep things interesting. Highlights include the Old Grey Beard with red sauce, mozzarella and fontina, Italian sausage, Calabrian peppers, hot honey and orange zest, and the restrained Nico Pie, finished with olive oil, mozzarella, roasted garlic, rosemary and shaved Parmesan. Choose from thin, round pies (12 or 16 inches) or square-pan pizzas, which often sell out. Seasonal specials rotate regularly. 9240 Old Redwood Highway, Suite 116, Windsor, 707-620-0551, pizzaleah.com

Love from Naples: L’Oro di Napoli

Neapolitan-style, wood-fired pizzas are the heart of L’Oro di Napoli, with locations in Santa Rosa and Petaluma. The thin, leopard-spotted crusts are hand-stretched and cooked quickly, using imported ingredients and co-owner Domenico De Angelis’ pizzaiolo skills. Standouts include the pistachio pizza with smoked cheese, pistachio pesto, mortadella, provolone cream and basil, one of my Best Dishes of 2025. 629 Fourth St., Santa Rosa, 707-541-6394; 208 Petaluma Blvd. N., Petaluma, 707-981-7175, lorodinapolica.com

Taste of Rome: Psychic Pie

Roman-style pizzas anchor the menu at Psychic Pie, where eight rotating options reflect a chef-driven, seasonal sensibility. Expect combinations like mushrooms with chèvre, lemon and herbs; potatoes with chile oil, mozzarella and crème fraîche; or hot coppa with Estero Gold cheese and hot honey. Pepperoni and cheese remain constants, alongside vegetarian and vegan choices. Slices are sold by weight, making it easy to sample. Owners Nicholi Ludlow and Leith Leiser-Miller cut slices to order, par-bake and crisp them before serving. 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com

Thoughtful: Slow Co. Pizza

At Cotati’s Slow Co. Pizza, a “slow” philosophy informs everything from sourcing to preparation. Long-fermented sourdough creates a nutty flavor and airy crumb with a crisp finish. Seasonal ingredients from local farms shine, whether on a simple cheese pie or a fully loaded vegetable pizza. The restraint here is intentional and effective. 8197 La Plaza, Cotati, 707-796-5124, slowcopizza.com

Pop-Up Powerhouse: Gabacool

With little more than a tent, a cooler of cheese and three tabletop ovens, Jeremy Clemens and Michele Querin built one of Sonoma County’s most reliable pop-up pizza operations. Gabacool’s New York-style pies, especially the Big Tony with red sauce, mozzarella, Parmesan and pepperoni, are blistered, foldable and deeply satisfying. Every pizza is named after a Sopranos character, and the sides are non-negotiable: housemade ranch and hot honey. Locations vary; find schedules at Instagram.com/gabacool_provisions.

An Old Friend: Rosso

After a change in ownership, the reopened Rosso Pizzeria has returned with confidence and, in some cases, improved execution. Wood-fired pies remain the draw, from a classic Margherita to the standout Funghi di Limone, layered with roasted mixed mushrooms, Taleggio, Fontina, shaved artichokes, lemon oil and fresh thyme. Crisp, blistered and balanced. 53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com

Offbeat: Buck’s Place

Red-tablecloth East Coast classics set the tone at Buck’s Place: chicken Parmesan, Italian hoagies worthy of Tony Soprano (all the mozz and gabagool you’d hope for) and mozzarella sticks engineered to leave you a little unsteady. But pizza is the real draw. The style shifts with the mood: Chicago deep-dish one day, grandma-style Sicilian the next, then crunch-edged Detroit or a straightforward 16-inch New York round. On rare occasions, there’s even pizza by the slice. 401 Grove St., Sonoma, 707-231-1245, bucks-place.com

All the Choices: Stellina Pronto

The custom-built Italian pizza oven at Stellina Pronto makes this Petaluma bakery and cafe a top choice for pizza. You’ll find 11 kinds on the menu, from a simple Margherita to one of the best New Haven-style clam pizzas around. For a twist, try a Piadina, a folded pizza crust stuffed with everything from chicken Parmesan to prosciutto. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com

Italian Heart: Diavola Pizzeria & Salumeria

Despite some cheffy toppings (house-smoked pork belly, kimchi, roasted pineapple), these wood-fired pizzas aren’t messing around. Chef Dino Bugica goes all in on both Sicilian- and Neapolitan-style pies, from simple to extravagant. You can’t go wrong with the Prosciutto & Fungi, topped with sautéed mushrooms, hot pepper spread, prosciutto, basil, Gorgonzola and tomato. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com

Classic Deep: Old Chicago

This 48-year-old Petaluma staple serves deep-dish pizza that even a Chicago native can appreciate. You’ll find pies from double-crust to thin-crust, along with a wide range of toppings. Get a seat by the window for second-floor views of downtown Petaluma. 41 Petaluma Blvd. N., Petaluma, 707-763-3897; 1390 N. McDowell Blvd., Suite H, Petaluma, 707-732-8008, oldchgo.com

The Chef: Glen Ellen Star

Chef Ari Weiswasser’s 650-degree custom-built wood oven perfumes the entire block with its smoke. Pizzas steal the show at this Wine Country classic, with a simple Margherita or white pizza with guanciale, both easily feeding two. Try the tomato cream pie with Espelette pepper. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com

Truly New York: NY Pie

NY Pie pizzas require the Manhattan-style fold to cram a slice into your face, and they’re uniquely Italian-American. Classic cheese or pepperoni is the way to go. The local pizza staple closed in late 2023 and reopened in summer 2024 under new ownership with a fresh look. 65 Brookwood Ave., Santa Rosa, 707-526-9743, nypie.pizza

West County Cool: Sonoma Pizza Co.

Sonoma Pizza Co. is a Sonoma County favorite, known for its long-fermented dough and puffy-crust, thin-bottomed pies. Their salads also deserve attention, making for a well-rounded experience in Forestville. 6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com

Detroit Vibes: Acre Pizza

Detroit-style pizza is a winner, with a deep, crispy crust and melted cheese, plus seasonal favorite pies and slices. Housemade ranch and hot honey are a must. Locations in Cotati, Petaluma and Sebastopol, acrepizza.com

Slices: Mombo’s Pizza

There’s a reason this classic pizzeria is standing-room-only all weekend. It’s just darn good pizza. It’s our go-to on Friday nights, but for a quick daytime slice, it can’t be beat. Locations in Cotati, Healdsburg, Santa Rosa and Sebastopol, mombospizza.com

The Underdog: Il Fuoco Pizza

You can’t keep a good chef down. After announcing Il Fuoco would close in December, the outcry was so loud that chef Rob Larman reopened, at least temporarily. He’s not afraid to get creative with wood-fired pizzas like maple bacon with brisket, clam with fresh oregano, and roasted eggplant with preserved lemon. If you want something more traditional, he has that too, along with vegan cheese and gluten-free crusts. 18350 Sonoma Highway, Sonoma, 707-522-7778, ilfuocopizza.com

More awesome pizzas

Wild Goat Bistro

Thin and crispy pizzas lead at this hidden gem in Petaluma. The stone-and-wood interior of the historic Great Petaluma Mill lends an Italian feel, and fresh local ingredients elevate the Neapolitan-style pies. There’s even an “In Season” pizza. 6 Petaluma Blvd. N., Petaluma, 707-658-1156, wildgoatbistro.com

Jackson’s Bar and Oven

Pizzas range from simple Margherita to prosciutto with mascarpone, pear and arugula, plus daily specials and a gluten-free version. The favorite is the housemade sausage with tomato sauce, provolone, olives, goat horn peppers and oregano. Feeling adventurous? Go for the Undecided and let the chef surprise you. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com

Tony’s of North Beach

Hit the jackpot with a pizza from the pie master himself, Tony Gemignani, a 13-time World Pizza Champion. Gemignani’s pizzas, from a simple Margherita to thin-crusted Roman pizzas, savory to sweet slices, have just the right amount of crisp and gentle char to make you swear off Friday night pizza delivery. Graton Casino, 288 Golf Course Drive W., Rohnert Park, 707-588-7741, gratonresortcasino.com

Mary’s Pizza Shack

This is one of the best local options for pizza with kids, who can create their own pizza. Crayons and activity sheets are provided at the table, and the restaurant offers sensory-friendly kits for children with autism and other support needs. Locations in Petaluma, Rohnert Park, Santa Rosa, Sonoma and Windsor, maryspizzashack.com

Mary’s Slice Shack

The best place in Sonoma to get a honking big slice on the go. It’s a favorite spot for kids hanging out after the Tuesday farmers market on the plaza. You can pick your toppings. 14 W. Spain St., Sonoma, 707-938-9290, maryssliceshack.com

Journeyman Meat Co.

Peter Seghesio’s warm yet minimalist salumeria showcases several hand-operated Berkel meat slicers, hanging salumi, extensive wine racks and a wood-fired pizza oven. Choose from Bianco, Rosso and Verde, all featuring top-notch ingredients. 404 Center St., Healdsburg, 707-395-6328, journeymanmeat.com

Papa’s Pizza Cafe

Looking for pizza and financial advice? At Papa’s Pizza in Cloverdale, you can get both. Owner Mike Nixon, a longtime financial planner and pie-spinner, runs a pizza parlor and financial services under the same roof. The financial office is in the back of the pizzeria, with most business conducted online or by phone. The Bear with pepperoni, pineapple, jalapenos, garlic and sausage is a locals’ favorite. 105 N. Cloverdale Blvd., Cloverdale, 707-894-4453, papaspizzacafe.com

Gold Coast Coffee

On your way to the coast, stop by this cozy coffee shop for a cup of house-roasted java and a woodfired pizza on the deck. Pastry is also baked in the woodfired oven. 25377 Steelhead Blvd., Duncans Mills, 707-865-1441, goldcoastcoffeebakery.com

Raymond’s Bakery

Hidden among the redwood groves in Cazadero is your diet’s downfall. Award-winning baker Mark Raymond and his wife, Elizabeth, serve fresh racks of bread in all shapes and sizes, along with pastries and excellent pizzas. 5400 Cazadero Highway, Cazadero, 707-632-5335, cazbakery.com

Huria’s

Best known for their woodfired Napoletana pizzas that come in flavors so dreamy you’ll have a hard time choosing. Try the Bodega, with Bechamel sauce, clams, mozzarella and garlic. Or the Chateau Rouge with Havarti, fresh mozzarella, smoked and caramelized onions, cremini mushrooms, Parmesan and dried herbs, finished with garlic oil. Takeout only. 1400 N. Highway 1, Bodega Bay, 707-377-4721, hurias.com

The post Best Pizza in Sonoma County: 16 Editor-Approved Spots for Tasty Pies appeared first on Sonoma Magazine.

When Santa Rosa’s Rosso Pizzeria and Wine Bar closed its doors in March, it felt like the end of an era. Opened in 2009 by chef John Franchetti, formerly of Tra Vigne, and Kevin Cronin, the wood-fired pizza shop had built a loyal following with its focus on simple Italian cooking and seasonal, local ingredients. Franchetti insisted that everything — from dough to burrata — be made in-house.

But Rosso was too inimitable to go gently into that good night. Less than seven months later, the restaurant reopened under the ownership of John and Linda Ahmadi, a husband-and-wife team who previously ran Sandy’s Take and Bake Pizza until they sold it to Kristen and Kenny Bringhurst in 2023. That last detail set off alarm bells in my head — was Rosso about to become another take-and-bake operation?

Happily, the answer is no. Rosso is very much itself again. The space and menu remain unchanged, many staff members have returned, and the food, for the most part, is just as good as you remember. Here’s my take.

Tender veal and pork meatballs ($16) swim in a chunky tomato sugo as bright as the summer sun. The Caesar salad ($14) remains a garlic and Romaine lettuce powerhouse, complemented by lemon anchovy dressing and the gentle heat of Calabrian chili.

The Fungi di Limone pizza ($26) — a longtime favorite revered by my friend group — fell just short on a recent visit. The crust was still the blistered, wood-fired base Rosso fans will recognize, but there were too many thinly sliced mushrooms piled on top, detracting from the taleggio cheese’s hint of funk. A key finishing drizzle of citrusy lemon oil had accidentally been omitted, leaving the flavors somewhat muted. It was a rare misstep, but I will need to continue to investigate. Repeatedly and with gusto.

Rosso’s fried chicken with smashed potatoes and a sweet caramelized pancetta glaze ($27) continues to rank among my top 20 favorite meals in Sonoma County. Coated in arborio rice flour and fried crisp, the chicken remains juicy and flavorful. The smashed potatoes are loaded with butter and cream. It fulfilled every expectation, and we ate every morsel. Somebody may even have licked the plate.

The burrata salad ($15) is difficult to judge fairly because Franchetti originally made the cheese by hand. His version, filled with creamy ricotta, was so good I’ve never met its match. Since his departure from the restaurant in 2015, the burrata has never been the same. The current iteration, served with sweet strawberry compote, prosciutto and balsamic glaze, is a nice starter, but the cheese leans more toward fresh mozzarella in texture.

I don’t envy the Ahmadis — reviving a restaurant with such a devoted following is a daunting task. Memory has a way of softening the negatives, leaving behind sugar-coated recollections of the past: Was that mushroom pizza really as great as I remembered?

No doubt, the soul of the restaurant remains intact. Artist Cheryl Chapman’s familiar illustrations still line the walls. The wine list continues to feature a strong mix of local and Italian selections. And new dishes, including eggplant Parmesan and desserts, are expected to debut soon. Best of all, longtime fans like us can once again gather at an old favorite, with eager forks and a sparkling glass of Lambrusco.

53 Montgomery Drive, Santa Rosa, 707-615-7893, rossopizzeria.com

The post Santa Rosa’s Rosso May Have New Owners, but the Food Is Just as Good appeared first on Sonoma Magazine.

Leah Scurto isn’t afraid to think outside the pizza box when it comes to toppings for her award-winning pies — asparagus, sunchokes, pineapple, orange zest — but there’s one thing the PizzaLeah owner refuses to use: Green peppers.

“They just take over everything,” she said, wrinkling her nose.

Ingredients are integral to Scurto. In 2024, she received Slow Food Sonoma County’s Snail of Approval for her dedication to sourcing sustainable, ethical ingredients from local farms and food producers like SingleThread Farms, Journeyman Meats and Point Reyes Farmstead Cheese Co.

More than just a neighborhood pizzeria, PizzaLeah has become a destination for devotees of New York, Detroit and “grandma style” pies made by Sonoma County’s world-renowned pizzaiola.

Flour is in Scurto’s DNA, and sauce is in her soul.

Road to success

In an industry dominated by men, Scurto has risen to the top of her craft as a World Pizza Champions team member and five-time pizza national champion. She was also featured on Hulu’s original show “Best In Dough” in 2022.

When PizzaLeah opened in March 2020, just as COVID-19 took hold, Scurto’s fledgling takeout business became a welcome reprieve for families in lockdown. Her easy smile and shockingly good pizzas kept customers coming back.

Dough is the foundation on which all great pizzas are made, and Scurto doesn’t mess around. Passionate about the art and science of pizza-making, she carefully evaluates each batch, adjusting for subtle shifts in temperature or humidity and getting a literal feel for the dough’s unique character.

“It should never be the same, because it’s a living thing. I make it every morning and the result is always different,” she said.

Like any obsessive bread baker, her proof is in the proofing.

‘Everyone eats pizza’

As one of the most widely consumed foods in the world, pizza needs no introduction — it is a shared culinary memory for nearly everyone.

“Not everyone ate Chinese food or other cuisines growing up, but everyone ate pizza,“ said Scurto. “There’s that nostalgia of having it at a soccer party or with your kids. I try to tap into that.”

That connection has earned PizzaLeah a spot on numerous “best of” lists for Bay Area pizza, which is no small feat in a region notoriously picky about its pies. But unlike some traditionalists, Scurto won’t chide anyone for drizzling hot honey on their slice or dipping crusts in her housemade ranch dip.

“We have hot honey on our menu. We have ranch. I think people should eat what they like to eat,” she said. “Anyone saying, ‘You can’t eat that,’ is wrong.”

Fun fact

Scurto travels to pizza competitions with her favorite flour from Petaluma’s Central Milling, whole milk mozzarella and even bottles of local water — frozen for the trip. “I know its mineral content,” she said.

The Food

Crust is a big deal at PizzaLeah and comes in a regular thin New York, crispy Detroit or square “grandma style.”

The Mush-a-Roni is a perfect place to start. The square pizza (made in limited quantities) has a thick, airy crust with red sauce, pepperoni, mushrooms, shaved Parmesan and basil. Move on to the Po-Tay-To, with smashed potatoes, smoked bacon, garlic cream and mozzarella.

Pizza pros know that Old Grey Beard is one of Scurto’s signature creations — a spicy, sassy round pie with fontina, mozzarella, Italian sausage, Calabrian peppers, hot honey and orange zest.

Don’t miss the deceptively simple Caesar salad or Uncle Frank’s meatballs, a secret family recipe with flecks of pecorino cheese and a sublime tomato sauce.

The Perks

Wednesday is Detroit pizza day, with Scurto’s crispy, crackly pan pizzas.

The Tab

Thin-crust round specialty pies are $23 (12-inch) or $31 (16-inch). Square pies are $31, and the required garlic knots are $8.50.

The Deals

Scurto likes to hide gift cards to the restaurant for social media followers to find. Follow her on Instagram @pizzaleah707.

The Service

Fast, friendly and fun. There are several inside tables and a lovely patio if you’re sticking around.

The Love

Scurto’s Fork to Future nonprofit helps upcoming female pizza-makers with their education in a low-stress environment.

The Spot

9240 Old Redwood Highway, Suite 116 inside Bell Village, Windsor, 707-620-0551, pizzaleah.com

You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.

The post Leah Scurto’s PizzaLeah Is a Bay Area Favorite for Pies appeared first on Sonoma Magazine.

Pi Day, March 14, is the annual celebration of the mathematical constant “pi” (rounded to 3.14) — the ratio of a circle’s circumference to its diameter. But you’re not here for math. The best way to celebrate Pi Day, in our humble opinion, is to tuck into any circular food, such as pie, pizza and quiche.

For pizza lovers, check out our roundup of the best pizza in Sonoma County. For those with a sweet tooth, find our list of the county’s best pies.

With so many great local options, we’ve narrowed down some of the best of Sonoma County’s round delights (as well as some local events) to celebrate Pi Day (or enjoy any day of the year, no math required).

Pi Day events

Buttercup Baking pop-ups, Sebastopol

Local baker Jenny Malicki of Buttercup Baking is planning two special Pi Day pop-ups on March 14 in Sebastopol. Malicki will be serving strawberry rhubarb and gluten-free Atlantic Beach (lemon-lime) mini pies on a first come, first served basis starting at 7 a.m. at Retrograde Coffee Roasters. (Recite pi to the first 14 digits to get $1 off.) Then, pop on over to pizza favorite Psychic Pie, where Malicki will be slinging slices (flavors unannounced) from 4 p.m. until sold out.

Retrograde Coffee Roasters, 130 S. Main St., Suite 103, Sebastopol, 707-827-8065, retrograderoasters.com; Psychic Pie, 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com

Purim Pi Party, Petaluma

Since the Jewish holiday of Purim falls on Pi Day this year, the Chabad Jewish Center of Petaluma will host a Purim Pi Party starting at 4:30 p.m., March 14. The family-friendly event will include a mad science show featuring entertaining experiments, a Purim math mystery challenge, dinner, hamentashen and, of course, pie. Come in costume to receive a prize. Tickets are $10 per child and $15 per adult. Sponsorships range from $180-$540. Purchase tickets online.

205 Keller St., Suite 101, Petaluma, 707-559-8585, jewishpetaluma.com/pi

Best pies

Hazel, Occidental

Our dining editor Heather Irwin has tapped the pies at Hazel as some of her favorite desserts in Sonoma County. “Co-owner Michele Wimborough’s pies are legendary,” she noted, citing such delicious pies as peanut butter, blackberry, Dutch apple and lemon meringue.

3782 Bohemian Highway, Occidental, 707-874-6003, restauranthazel.com

Noble Folk, Healdsburg and Santa Rosa

The Press Democrat food and cooking reporter Jennifer Graue has called the peanut butter mousse pie at Noble Folk “9 inches of decadence, and it is worthy every single, silky bite.” An Oreo cookie crust is filled with peanut butter mousse and topped with fresh whipped cream. Also delectable (and round) is the Moustache-o cookie sandwich — sweet vanilla buttercream between two dark chocolate cookies.

116 Matheson St., Healdsburg, 707-395-4426; 539 Fourth St., Santa Rosa, 707-978-3392, thenoblefolk.com

Petaluma Pie Company, Petaluma

The Petaluma Pie Company has long been a supporter of Pi Day — formerly hosting a “Piku” (pie haiku) contest. While the contest has since ceased, the new owners are still celebrating the day with some of the best pies in town. The maple pumpkin, apple pecan crumble and Elvis (chocolate, banana and peanut butter) pies are favorites.

125 Petaluma Blvd. N., Suite B, Petaluma, 707-766-6743, petalumapiecompany.com

Mom’s Apple Pie, Sebastopol

Nothing says “as American as apple pie” as this classic roadside bakeshop in west county. According to the shop’s Facebook, Pi Day is also the birthday of owner Betty Carr’s youngest son, so supporting them on Friday will be extra special. Go for the traditional double crust apple pie for that slice of Americana.

4550 Gravenstein Highway N., Sebastopol, 707-823-8330, momsapplepieusa.com

Best pizza

Sonoma Pizza Co., Forestville

This west county pizzeria gained much-deserved recognition since opening in 2022, using long-fermented dough for its signature pizzas. From the traditional, Neapolitan-style wood-fired pizzas like the simple Margherita to the wonderfully loaded and umami-laden Funky Fungi, the pies here do not disappoint.

6615 Front St., Forestville, 707-820-1031, sonomapizzaco.com

Slow Co. Pizza, Cotati

Newcomer Slow Co. Pizza also uses a long-fermented dough for its seasonal pizzas, focusing on traditional, locally sourced toppings. The Living on The Veg pizza is topped with seasonal offerings, such as delicata squash and radicchio, while the Pep in Your Step brings the heat with Calabrian chiles and spicy honey — each topped with Estero Gold Reserve cheese.

8197 La Plaza, Cotati, 707-796-5124, slowcopizza.com

L’Oro Di Napoli, Santa Rosa and Petaluma

The beloved, Neapolitan-style pizzeria and trattoria — which recently opened its second location in Petaluma to wide acclaim — features a wood-fired oven imported from Naples, so you know they’re not messing around. Our dining editor “fell in love” with the pistachio pizza, topped with smoked cheese, pistachio pesto, mortadella, provolone cream and basil. The patate e porchetta pizza with roasted pork, potatoes and pecorino cheese is also impressive.

629 Fourth St., Santa Rosa, 707-541-6394; 208 Petaluma Blvd. N., Petaluma, 707-981-7175, lorodinapolica.com

NY Pie, Santa Rosa

If it’s late at night and you have yet to acquire a round treat for Pi Day, fear not, for NY Pie will be slinging slices until 10 p.m. The Longfellow Ave. is a classic, with mozzarella, pepperoni, sausage and artichoke hearts. Or you could be adventurous with the Union Square, topped with mozzarella, garlic, onions and anchovies (not for romantic date nights).

65 Brookwood Ave., Santa Rosa, 707-526-9743, nypie.pizza

Other round delights

Quail & Condor, Healdsburg

There’s a reason this bakery was recognized in The New York Times — all of its baked goods are just that good to deserve national praise. For Pi Day, go for the morning buns, oatmeal cream pies and savory gougères, puff pastries with gruyère, chives and black pepper. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com

Downtown Bakery & Creamery, Healdsburg

This gem of a bakery in downtown Healdsburg has an assortment of delicious treats, and it just so happens that some of the best are round and perfect for Pi Day. Favorites include the baby fruit galettes, chocolate cream puffs and hot cross buns (a special Easter treat). 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com

BurtoNZ Bakery, Windsor

This New Zealand-style bakery features savory meat pies to switch up the sweet pie focus on Pi Day. 9076 Brooks Road S., Windsor, 707-687-5455, burtonzbakery.com

Goguette, Santa Rosa

On Friday, this bakery serves coup de coeur: brioche buns filled with dark chocolate and topped with fruit. 59 Montgomery Drive, Santa Rosa, goguettebread.com

Criminal Baking & Catering Co., Santa Rosa

Find sweet pies and savory pot pies, as well as mini bundt cakes and fruit tarts. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com

Water Street Bistro, Petaluma

Head here for some of the best quiches around, like the classic bacon and swiss or the spinach, goat cheese and red pepper. 100 Petaluma Blvd. N., Petaluma, 707-763-9563, waterstreetbistropetaluma.com

Sweet Pea Bake Shop, Sonoma

Available Friday through Sunday only, find deliciously flakey cronuts, filled or coated in cinnamon sugar. 720 W. Napa St., Sonoma, 707-934-8797, sweetpeabake.shop

The post Where to Celebrate Pi Day in Sonoma County appeared first on Sonoma Magazine.

For twelve delicious days, from Jan. 8-19, more than 30 regional pizzerias and restaurants in Sonoma, Napa and Marin counties will participate in the inaugural North Bay Pizza Week.

Special pizzas will be available from some of Sonoma County’s top pizza-slingers (and my personal favorites) including Gabacool Provisions, Diavola Pizzeria & Salumeria, L’Oro di Napoli, PizzaLeah, Psychic Pie, Slow Co. Pizza, Sonoma Pizza Co. and The Red Grape.

Leah Scurto, owner of PizzaLeah, has created a special Pinot Pizza with Instagrammer @nochillmustafa for the event, with proceeds supporting the nonprofit Farm to Pantry.

Find more details and a complete list of participating pizza purveyors at northbaypizzaweek.com.

You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.

The post Sonoma County’s Top Pizza-Slingers Join Forces for North Bay Pizza Week appeared first on Sonoma Magazine.

According to industry studies, between 33% and 41% of Americans eat pizza once per week, spending more than $47 billion annually on our favorite fast food.

We love our ‘za.

But some eyebrows were raised when the tiny town of Cotati (population 7,500) got its fourth pizzeria — Slow Co. Pizza — in November. Could there be such a thing as too many pizza restaurants?

The answer is a resounding “no,” as Slow Co. Pizza co-owners Dane Baratta and Dany Cleland take a bite out of not only Cotati’s pizza scene but are impressing pie-eaters throughout Sonoma County.

Their focus is on a “slow” mindset of cooking and eating — using long-fermented dough, family farms and sustainability. The literal opposite of “fast food.” Though the cartoon snail logo for Slow Co. Pizza isn’t a direct reference to the iconic snail of the Slow Food movement, there’s a shared point of view, said Baratta.

“I don’t know if I can claim that we are doing something that doesn’t exist, more so a concept that I don’t think there can ever be enough of,” said Cleland (whose pronouns are they/them).

“Local seasonal food that is simple and done well. Supporting local agriculture and producers and honoring the work they do by making bomb pizza that is served in an environment that is a hang for the community. A pizza spot that is all about ground-up connectedness,” they added.

Baratta and Cleland, both longtime chefs and friends, worked together for several years in Bend, Oregon, where they developed a passion for woodfired pizzas. Baratta moved back to Sonoma County with his family and invited Cleland to open Slow Co. Pizza in Cotati.

“Seasonal foods that I could create and be connective with were always the thing that … hit home. And pizza spoke to this simple and beautiful point … especially doing so in Sonoma County, where everything to make pizza is produced within a 50-mile radius,” said Cleland.

Slow Co. Pizza sources flour from Central Milling in Petaluma, produce from nearby Coyote Family Farm and FEED Cooperative, a food hub for more than 50 North Bay farms, and meats from Sonoma County Meat Co. in Santa Rosa and Zoe’s Meats in Petaluma.

“I’ve always been drawn to farming and good vegetables on the canvas of a pizza,” said Baratta, who worked on a farm outside Seattle for several years.

Slow Co. Pizza’s dough, however, is a signature.

“I’ve been obsessing about pizza and dough for 12 years,” said Baratta. The dough uses a sourdough starter and is fermented for 48 to 72 hours. Regular pizza dough is typically ready to use in a few hours.

The sourdough fermentation lends a nutty, slightly sour taste to the dough and creates air pockets for a crisp crust. The pizzas are cooked in a specially-made Pavesi dome oven that uses gas rather than wood to cook the pies in three to four minutes.

The pizzas are 10 inches, enough for one hearty eater or two with a side salad and a small plate. The menu is curated to include seven traditional styles of pizza — pepperoni, cheese, mushroom, veggie — and seasonal additions. Add-on toppings are also available.

Creating a family-friendly space is also a focus for Slow Co.’s owners. Baratta has young children, and wanted a space where kids were welcome and the food was approachable. Though there are some more adult gourmet-style pizzas, there’s plenty to love for younger eaters, too (including Valley Ford soft serve) for the Clean Plate Clubbers.

So, while there’s plenty of great pizza in Cotati and around the region, Slow Co. Pizza’s warmth and inclusivity make it a welcome addition.

“We just want to encourage people to take things slow and enjoy the good stuff,” said Baratta.

Best Bets

The Bird, $13: A great pizzaiolo once told me that cheese pizzas are the true measure of a pizzeria. There’s nothing extra to get in the way of tasting the sauce, cheese and, most importantly, the crust. This pizza is stripped down to its core elements and weighs in strong with a sturdy, mottled crust, simple red sauce and shredded mozzarella. Nothing fancy, but nothing missing.

R-Grated, $18: Consider this the classy older sister to the standard cheese pizza. Adding Estero Gold Reserve cheese from Valley Ford Creamery — an aged Parmesan-style cheese with a nice bite — adds depth and umami. You get the sense this pizza could hold her own at a cocktail party.

Pretty Fly for a Fungi, $20: Mushroom pizza is my go-to, mostly because I can justify eating a vegetable with my carbs and cheese. Slow Co. turns the tables on the sauce, using pesto and white sauce instead of red sauce. It makes so much sense. The combination of garlic, cream and basil set the stage for a restrained layer of cheese (including Estero Gold Reserve) that lets the mushrooms take center stage.

Living on the Veg, $20: Seasonal veggies are the star of this show. My pizza included half-moons of sweet Delicata squash atop white sauce. Fresh mozzarella (not the shredded kind) plus Estero Gold Reserve with Calabrian honey and radicchio. Definitely for a more mature palate.

Small Plates, $10: This is where the kitchen gets to flex. Every two weeks or so, a new star gets its moment in the spotlight. When I visited, crisp, roasted stalks of bitter broccolini got a drizzle of creamy miso aioli and dots of chili crunch to add the heat. Stunning.

Caesar salad $15: A lovely mix of local greens, cheese and garlicky Caesar dressing. The breadcrumbs use the day’s leftover uncooked dough, which is baked and crumbled so nothing goes to waste.

Slow Sauce, $3: I remember a pizzeria in Sebastopol with a chef who refused to serve ranch dip with his pizza. Sullying his pies with salad dressing! The nerve! That pizzeria quickly went out of business because ranch dip’s sole purpose (in my opinion) is for dipping pizza crusts.

The Slow Co. crew get it and make their herby sauce with so much garlic you could burn someone’s eyes by saying “hello” a little too enthusiastically after a dip or two.

8197 La Plaza, Cotati, 707-796-5124. Order online at slowcopizza.com.

You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.

The post Slow Co. Pizza in Cotati Focuses on Local Ingredients and Community Vibe appeared first on Sonoma Magazine.

For a generation of Santa Rosans, NY Pie was a staple of post-baseball game gatherings, family dinners, Friday night takeout and maybe even a date or two. So, fans were disappointed when the restaurant closed in late 2023 after nearly two decades.

In early January, new owners Doug Lyons and Freddie Peña promised NY Pie would return soon. Seven months later, the neighborhood pizzeria is back and better than ever.

Lyons is almost constantly in the restaurant, doing double duty as a server, busser and bartender. Raised on the East Coast, he knows plenty about New York-style pizza, even if he’s not a chef. After years in the business world, he’s made it his mission to improve the restaurant’s recipes, upgrading everything from the flour and cheese to the housemade tomato sauce.

“It’s the crisp undercarriage — not too thick — with a chewy crust with a little rise. You have to have the right cheese-to-sauce ratio, not too much or too little. And you have to fold it,” said Lyons.

Every New Yorker worth their salt knows that the only way to eat a slice is to fold it in half. Otherwise, you’ll have a lap full of cheese and sauce because the bottom crust is intentionally thin.

Lyons and Peña, a lifelong local, were both former customers and jumped at the chance to take over the pizzeria from the previous owners.

“I knew we wanted to keep the good historical aspects of NY Pie and elevate it,” said Lyons.

Peña enjoys hearing people’s memories of the pizzeria, which opened in 2002.

“Someone said they had their wedding reception here, and many New Yorkers have commented on how authentic it is. I’m just thankful that people are still in love with it and saying it’s better than ever,” he said.

Peña owns Windsor Fitness and is a retired Santa Rosa police officer.

“We have the police department coming in a lot,” he said.

Peña and Lyons overhauled the restaurant, giving it a fresher feel with new furniture and décor. If you’re lucky, you may hear the click-clack of a nostalgic split-flap Solari board turned beer menu — a nod to the arrival and departure board at Grand Central Terminal.

Longtime customers will recognize most of the pizza combinations, given different names. The former Godfather, with red sauce, mozzarella, pepperoni, sausage and artichoke hearts, is now the Longfellow Avenue. Instead of the Smelly Hockey Player, the mozzarella, garlic, onion and anchovy pie is the Union Square. Some specialty pies are more California than New York, including the Fulton St., with an olive oil-brushed crust, sauteed mushrooms, goat cheese and lemon zest.

“We’re always New York, but we live in California so we are going to lean into seasonality with specialty pizzas,” said Lyons.

The restaurant sells slices, a quarter of a whole pie, throughout the day (a cheese slice is $5.25), and the lineup includes at least six different flavors. It’s a far cry from the early days of NY Pie when owner R.J. Iervolino refused to sell slices for a reason only he understood.

Wings, salads and garlic knots are also available, and the housemade ranch (all of the sauces and dressings are made at the restaurant) is a necessary (and wholly encouraged) condiment. In fact, at NY Pie, you can pour as much darn ranch, hot honey, chili flakes and Parmesan on your pizza as you want with absolutely no side-eye from a horrified pizzaiolo.

“As a local, I know the history, the following and how great it has been. I truly believe we’re here to stay. Local folks I know are really supportive and thankful NY Pie is still here,” said Peña. “I think together we’ve made it better. ”

NY Pie is at 65 Brookwood Ave., Santa Rosa, 707-526-9743. The hours are currently noon to 10 p.m. Sunday, Wednesday and Thursday and noon to 11 p.m. Friday and Saturday. The restaurant is closed Monday and Tuesday. Expanded hours will be announced soon.

The post Find Authentic New York-Style Pizza at the Reopened NY Pie in Santa Rosa appeared first on Sonoma Magazine.

Celebrity chef, author and speaker Preeti Mistry will host a pop-up pizza party at Gold Ridge Organic Farms in Sebastopol from 11 a.m. to 3 p.m. Saturday, Aug. 17. The farm’s chef, Seamus McCaffrey, will join Mistry to create three unique plant-based, wood-fired pizzas using local mozzarella, estate olive oil, fresh tomatoes, fire-roasted eggplant and chaat masala.

Included in the $48 meal price is an apple slaw made with Gold Ridge apples, ginger, turmeric and lemon and Straus Family Creamery ice cream (vegan option also available) topped with summery berries or Indian-inspired Cracker Jacks with Gold Ridge’s olive oil. Reservations are highly encouraged. Details at goldridgeorganicfarms.com/events.

If you’re an apple fan, the farm has over 75 heirloom varieties grown on-site, many saved from extinction by passionate growers. Experience a guided orchard walk overlooking the 88-acre property, apple tasting and pairing with local cheeses (served with freshly pressed apple juice) and a souvenir bag of apples Aug. 23 through Oct. 19. Reservations are required, $60 per person. Pre-order on the Gold Ridge website.

On my radar

La Tapatia restaurant will open at the former Chef Patrick’s in Guerneville, though no opening date has been announced. A sign recently went up for the restaurant, though the windows are still papered over. Rumor has it the Mexican eatery will be owned by brothers who operate a taco truck and grill nearby.

Got a food tip? Email me: heather.irwin@pressdemocrat.com.

The post Celebrity Chef To Host Pop-up Pizza Party at Sebastopol’s Gold Ridge Farms appeared first on Sonoma Magazine.