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"disqusTitle": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"title": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/hot-instagram-food-trends-and-where-to-try-them-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"description": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/clairepelote/\">Claire Pelote\u003c/a>, \u003ca href=\"https://www.kqed.org/author/sonomamagazine\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sonoma's Popular Fremont Diner is Officially Closed",
"title": "Sonoma's Popular Fremont Diner is Officially Closed",
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"content": "\u003cp>One of Wine Country’s most popular pitstops, the \u003ca href=\"http://www.thefremontdiner.com/\">Fremont Diner\u003c/a>, unexpectedly closed its doors on Wednesday, June 27, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\u003c/p>\n\u003cp>Looking for the legendary chicken and waffles that made this former hot dog stand such a popular destination, tourists milled outside the restaurant looking for answers throughout the day. Finding a locked door flanked by two orange traffic cones and sporting a simple “Closed” sign, many knocked on the door without a response. The restaurant is typically open from 8a.m. to 3p.m. during the week.\u003c/p>\n\u003cfigure id=\"attachment_129222\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sarah_door.jpg\" alt=\"Fremont Diner with CLOSED sign.\" width=\"720\" height=\"960\" class=\"size-full wp-image-129222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner with CLOSED sign. \u003ccite>(Sarah Steirch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late Wednesday, June 27, however, owners Chad and Erika Harris confirmed in a social media post that the restaurant was closed, but left open the idea of reopening the location at a future date. The couple, however, stressed that the closure was a lifestyle choice rather than a necessity.\u003c/p>\n\u003cfigure id=\"attachment_129221\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg\" alt=\"Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\" width=\"1024\" height=\"705\" class=\"size-full wp-image-129221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\u003c/p>\n\u003cp>“The Fremont Diner began as an endeavor to reimaging the good food and nostalgic atmosphere of classic American diners. Over the past ten years our plans for the future have taken shape with the Diner — as have our personal and family goals — and so today we are closing the doors on what we consider to be a very successful chapter,” said the Instagram post from \u003ca href=\"https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\">@thefremontdiner\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“While we’re closing the diner doors today, the oven is still hot. We have plans to sit down with new ideas and reopen the space with a fresh food concept that will allow us to bring people together, live life to the fullest and do both over a really good meal. Please stay tuned and thank you for joining us at the table,” the Instagram post continued, with a final “Thank you sonoma.”\u003c/p>\n\u003cp>So what does that mean, exactly? It seems the couple now have two irons in the fire, with revamping the existing space into a new restaurant concept and a second restaurant concept in downtown Sonoma that’s in the works.\u003c/p>\n\u003cp>In 2017, they announced \u003ca href=\"http://www.sonomanews.com/news/7104312-181/sonoma-to-lose-a-gas\">plans to open a second restaurant in the town of Sonoma in 2017\u003c/a>, purchasing a .56 acre lot that currently houses the Union 76 gas station at 899 Broadway. The City of Sonoma Planning Commission had approved their application to make significant renovations to the site.\u003c/p>\n\u003cp>“We are still working on the gas station and are waiting on environmental clean up to be finished before we can proceed,” said Erika Harris. She added that the gas station was on a month-to-month lease and recently decided to terminate that lease at the end of June. On the same day as the Fremont Diner closure, a sign at the gas station confirmed the information, saying: “Gas business closing down for good limited hours now ’til June 30.” Signs for the Union 76 were being removed as well.\u003c/p>\n\u003cp>The Fremont Diner opened in 2009, oozing \u003cspan class=\"s2\">nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that brought travelers by the thousands. Located at the halfway point between the Sonoma and Napa Valleys, it became a media darling for its Southern-inspired dishes including biscuits and gravy, grits, pies and Nashville fried chicken.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_129220\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \" width=\"1024\" height=\"682\" class=\"size-full wp-image-129220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With gushing reviews from the likes of Michael Bauer, Oprah Magazine and Gwyneth Paltrow’s Goop magazine, along with drool-worthy social media posts, the diner became a must-stop on many Wine Country itineraries.\u003c/p>\n\u003cp>Along with the diner grub, Harris sold local jams, jellies and sauces, coveted Rancho Gordo Beans, “throwback” sodas and other regional goodies.\u003c/p>\n\u003cp>During last fall’s wildfires, it was widely reported that the diner had burned, causing equal panic and alarm, though rumors of their demise were quickly debunked. This time, however, the Fremont Diner has closed for good, leaving a wake of brisket and fried chicken lovers searching for a new spot to satisfy their comfort food cravings.\u003c/p>\n\u003cfigure id=\"attachment_129218\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg\" alt=\"Fremont Diner Chicken and waffles in Sonoma\" width=\"533\" height=\"800\" class=\"size-full wp-image-129218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner Chicken and waffles in Sonoma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/biteclub/sonomas-popular-fremont-diner-in-flux/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of Wine Country’s most popular pitstops, the \u003ca href=\"http://www.thefremontdiner.com/\">Fremont Diner\u003c/a>, unexpectedly closed its doors on Wednesday, June 27, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\u003c/p>\n\u003cp>Looking for the legendary chicken and waffles that made this former hot dog stand such a popular destination, tourists milled outside the restaurant looking for answers throughout the day. Finding a locked door flanked by two orange traffic cones and sporting a simple “Closed” sign, many knocked on the door without a response. The restaurant is typically open from 8a.m. to 3p.m. during the week.\u003c/p>\n\u003cfigure id=\"attachment_129222\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sarah_door.jpg\" alt=\"Fremont Diner with CLOSED sign.\" width=\"720\" height=\"960\" class=\"size-full wp-image-129222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner with CLOSED sign. \u003ccite>(Sarah Steirch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late Wednesday, June 27, however, owners Chad and Erika Harris confirmed in a social media post that the restaurant was closed, but left open the idea of reopening the location at a future date. The couple, however, stressed that the closure was a lifestyle choice rather than a necessity.\u003c/p>\n\u003cfigure id=\"attachment_129221\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg\" alt=\"Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\" width=\"1024\" height=\"705\" class=\"size-full wp-image-129221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“The Fremont Diner began as an endeavor to reimaging the good food and nostalgic atmosphere of classic American diners. Over the past ten years our plans for the future have taken shape with the Diner — as have our personal and family goals — and so today we are closing the doors on what we consider to be a very successful chapter,” said the Instagram post from \u003ca href=\"https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\">@thefremontdiner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“While we’re closing the diner doors today, the oven is still hot. We have plans to sit down with new ideas and reopen the space with a fresh food concept that will allow us to bring people together, live life to the fullest and do both over a really good meal. Please stay tuned and thank you for joining us at the table,” the Instagram post continued, with a final “Thank you sonoma.”\u003c/p>\n\u003cp>So what does that mean, exactly? It seems the couple now have two irons in the fire, with revamping the existing space into a new restaurant concept and a second restaurant concept in downtown Sonoma that’s in the works.\u003c/p>\n\u003cp>In 2017, they announced \u003ca href=\"http://www.sonomanews.com/news/7104312-181/sonoma-to-lose-a-gas\">plans to open a second restaurant in the town of Sonoma in 2017\u003c/a>, purchasing a .56 acre lot that currently houses the Union 76 gas station at 899 Broadway. The City of Sonoma Planning Commission had approved their application to make significant renovations to the site.\u003c/p>\n\u003cp>“We are still working on the gas station and are waiting on environmental clean up to be finished before we can proceed,” said Erika Harris. She added that the gas station was on a month-to-month lease and recently decided to terminate that lease at the end of June. On the same day as the Fremont Diner closure, a sign at the gas station confirmed the information, saying: “Gas business closing down for good limited hours now ’til June 30.” Signs for the Union 76 were being removed as well.\u003c/p>\n\u003cp>The Fremont Diner opened in 2009, oozing \u003cspan class=\"s2\">nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that brought travelers by the thousands. Located at the halfway point between the Sonoma and Napa Valleys, it became a media darling for its Southern-inspired dishes including biscuits and gravy, grits, pies and Nashville fried chicken.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_129220\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \" width=\"1024\" height=\"682\" class=\"size-full wp-image-129220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With gushing reviews from the likes of Michael Bauer, Oprah Magazine and Gwyneth Paltrow’s Goop magazine, along with drool-worthy social media posts, the diner became a must-stop on many Wine Country itineraries.\u003c/p>\n\u003cp>Along with the diner grub, Harris sold local jams, jellies and sauces, coveted Rancho Gordo Beans, “throwback” sodas and other regional goodies.\u003c/p>\n\u003cp>During last fall’s wildfires, it was widely reported that the diner had burned, causing equal panic and alarm, though rumors of their demise were quickly debunked. This time, however, the Fremont Diner has closed for good, leaving a wake of brisket and fried chicken lovers searching for a new spot to satisfy their comfort food cravings.\u003c/p>\n\u003cfigure id=\"attachment_129218\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg\" alt=\"Fremont Diner Chicken and waffles in Sonoma\" width=\"533\" height=\"800\" class=\"size-full wp-image-129218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner Chicken and waffles in Sonoma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/biteclub/sonomas-popular-fremont-diner-in-flux/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who 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. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n",
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"description": "You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice. And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma | KQED",
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"headline": "Finding Real Deal Sushi at Sake 107 in Petaluma",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/finding-real-deal-sushi-at-sake-107-in-petaluma/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who 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. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "50 Best Restaurants in Sonoma County 2018",
"title": "50 Best Restaurants in Sonoma County 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Summer",
"title": "Best Sonoma Wineries to Visit This Summer",
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"content": "\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/best-sonoma-wineries-to-visit-this-summer\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Tasting room terraces are open and wineries are turning up the heat on summer fun.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/best-sonoma-wineries-to-visit-this-summer\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Sonoma County Restaurants to Try Right Now",
"title": "6 Sonoma County Restaurants to Try Right Now",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
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"description": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"title": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Understand the various certifications for eggs and where you can get a good local dozen.",
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"description": "Understand the various certifications for eggs and where you can get a good local dozen.",
"title": "Guide: 5 Local Bay Area Egg Producers You Should Know | KQED",
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"headline": "Guide: 5 Local Bay Area Egg Producers You Should Know",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
"title": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.\u003c/p>\n\u003cfigure id=\"attachment_125288\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Gerards.jpg\" alt=\"Gerard's Paella, Santa Rosa\" width=\"960\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-520x345.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Gerard's Paella, Santa Rosa \u003ccite>(courtesy of Gerard's Paella)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gerard's Paella, Santa Rosa: \u003c/strong>He's earned a cult following at farmers' markets, has a full calendar of catering gigs, and is a local celebrity - he won Bobby Flay's paella challenge on \u003cem>Throwdown with Bobby Flay. \u003c/em>But that's not enough for Gerard Nebesky, who is now opening a brick and mortar Gerard's Paella on 4th Street in downtown Santa Rosa. Located in the former Persona pizza/salad space, Nebesky will not only serve his famous paella, but also Spanish tapas. \u003cem>Gerard's Paella is \u003cstrong>slated to open in March\u003c/strong>.\u003c/em> \u003cem>701 4th St, Santa Rosa, \u003ca href=\"http://gerardspaella.com/\">gerardspaella.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_494648317.jpg\" alt=\"Oysters on the half shell\" width=\"1000\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Santa Rosa is about to get another grown-up hangout spot: The Jade Room. The creation of Andrea Ballus, owner of Sift cupcake shop, the Jade Room will offer sparkling wine, small bites and, \u003ca href=\"http://www.sonomamag.com/biteclub/cupcake-queen-opening-santa-rosa-wine-and-oyster-bar/\">as BiteClub puts it\u003c/a>, a \"cool, casual place where folks can gather share a bottle, share a plate, taste and compare local and international wines, and just have a good time!” The bar will serve cheese, charcuterie, oysters and other small plates and specialize in sparkling wine, with beer and still wine options. They'll offer bottle service and also special, fresh fruit, herbs and citrus for guests to blend their own cocktails. \u003cstrong>\u003cem>Slated to open in February\u003c/em>\u003c/strong>. \u003cem>643 4th Street, Santa Rosa, \u003ca href=\"http://thejaderoomsr.com/\">thejaderoomsr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125299\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg class=\"size-full wp-image-125299\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"Parish Cafe, Santa Rosa\" width=\"533\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Parish Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Parish Cafe, Santa Rosa: \u003c/strong>Santa Rosa foodies are about to get a chance to celebrate Mardi Gras every day when the Parish Cafe opens downtown. It'll be the second location for the New Orleans-style cafe, which is currently serving up chicory coffee, beignets, crawfish and po-boys in Healdsburg. \u003ca href=\"http://www.sonomamag.com/biteclub/the-parish-cafe-healdsburg/\" target=\"_blank\" rel=\"noopener\">Owned by Louisiana native, and chef, Rob Lippincott\u003c/a>, the satellite location will be at the site of the former La Bufa Mexican Restaurant. The Parish Cafe has repeatedly been named one of the best places to have breakfast and/or brunch in the county by food critics and we're sure it'll maintain that title with the new location. \u003cem>703 4th St, Santa Rosa, \u003ca href=\"http://theparishcafe.com/\">theparishcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125300\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-125300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg\" alt=\"Perch + Plow, Santa Rosa\" width=\"640\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-520x650.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Perch + Plow, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perch and Plow, Santa Rosa: \u003c/strong>One of the most awaited restaurant openings in Santa Rosa, Perch and Plow offers small plates and craft cocktails that look like works of art. Located above the former Flavor Bistro, overlooking Courthouse Square, Perch and Plow has a contemporary yet comfortable feel to the decor, with colorful artwork by local artist Bud Snow. The food includes ceviche, seasonal salads, fish stew, and large plates like steak frites and seared halibut. While the wine list has a nice selection of local vino, a cocktail is a must - whether you order a Macadamia Mai Tai or a Carbonated Moscow Mule, the drinks are bound to be a liquid feast for the senses. \u003cem>\u003cstrong>Open. \u003c/strong>90 Old Courthouse Square, Santa Rosa, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125291\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cascabel, Santa Rosa: \u003c/strong>The newly opened Cascabel is already impressing guests, including \u003ca href=\"http://www.sonomamag.com/biteclub/cascabel-brings-on-the-heat-in-santa-rosa/\" target=\"_blank\" rel=\"noopener\">BiteClub Eats\u003c/a>, with its flavorful Mexican cuisine. Located in Montgomery Village, Cascabel is one of two locations (the other is in San Rafael). It's owned by Maher and Tareq Fakhouri, who also operate the nearby Crepevine, and Caesar Vasques serves as chef, bringing authentic dishes to diners. Vasques creations include barbacoa pancakes, chicken tinga enchiladas with mole poblano, conchinita piblil, coconut cheese flan and arroz con leche. The restaurant also offers happy hour and have a large list of tequila, beer and wine. \u003cem>\u003cstrong>Open. \u003c/strong>909 Village Ct, Santa Rosa,\u003c/em> \u003cem>\u003ca href=\"http://cascabelbayarea.com/santa-rosa\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125298\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg\" alt=\"MOD Pizza, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">MOD Pizza, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MOD Pizza, Santa Rosa: \u003c/strong>Founded in Seattle in 2008, MOD Pizza offers an \"original superfast pizza experience.\" The growing chain, with locations nationwide and in the UK, offers a hip and \u003ca href=\"http://www.sonomamag.com/best-friday-night-pizza-in-sonoma-county/\" target=\"_blank\" rel=\"noopener\">casual pizza experience\u003c/a>. Guests build their own 11-inch pizza, selecting from 30 toppings, which is prepared and baked while you wait. It's like the Chipotle of pizza. Not in the mood for pizza? Opt for a build-your-own salad. For gluten-free enthusiasts, they have pizzas for you, too. Looking for a job? They've been named one of the best places to work in the country for millennials \u003cem>Fortune\u003c/em>. \u003cem>\u003cstrong>Coming to south Santa Rosa soon\u003c/strong>. \u003c/em>\u003ca href=\"http://modpizza.com/\">\u003cem>modpizza.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125296\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg\" alt=\"Mi Ranchito, Sonoma\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mi Ranchito, Sonoma: \u003c/strong>Popular Mexican Mi Ranchito will \u003cstrong>soon open\u003c/strong> its third location in Sonoma County, in the town of Sonoma. The 4,100 square foot restaurant, the former home of Plaza Tequila, features a huge patio and large bar area, where they will serve up hearty Mexican food, including tacos, sopas, salads, ceviche, burritos and more - including low carb options. Locals are hoping they'll get the same treatment guests at Mi Ranchito's Cotati and Santa Rosa locations rave about: 99 cent tacos on Mondays, happy hour with $3.50 \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/\">margaritas\u003c/a>, and a Tequila Club, which encourages guests to taste 100+ tequilas (responsibly) to fill up their tequila passport book and earn discounted drinks and other perks. \u003cem>19315 Hwy 12, \u003c/em>\u003cem>Sonoma, \u003ca href=\"http://miranchitocotati.com/\">miranchitocotati.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125286\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003cimg class=\"size-full wp-image-125286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-huerto.jpeg\" alt=\"El Huerto, Sonoma\" width=\"680\" height=\"432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto.jpeg 680w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-520x330.jpeg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003cfigcaption class=\"wp-caption-text\">El Huerto, Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>El Huerto, Sonoma: \u003c/strong>Tucked away inside Maxwell Village, between a Great Clips and a Little Caesars, El Huerto is offering Sonomans a fresh take on healthy eating. The café, owned and operated by Susan and Adrian Coronado, aims to encourage diners to \"eat fresh.\" Their menu is chock full of \u003ca href=\"http://www.sonomamag.com/most-instagrammable-wineries-in-sonoma-county/\">Instagram\u003c/a>-friendly snacks and meals, including acai bowls, crepes, fresh pressed juice, and another favorite for Instagrammers: avocado toast. This isn't the Coronado's first foray into business. They operated a smoothie and crepe kiosk at Northgate Mall in San Rafael prior to opening El Huerto. \u003cstrong>\u003cem>Open.\u003c/em>\u003c/strong> \u003cem>9213 Sonoma Hwy, Sonoma, \u003ca href=\"http://facebook.com/pg/elhuertoofsonoma/\">visit on Facebook.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125303\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_453804937.jpg\" alt=\"Tamales\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tamales \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>La Escondida\u003c/strong>, \u003cstrong>Sonoma: \u003c/strong>A new food truck has appeared on the Sonoma scene: \u003ca href=\"http://www.sonomanews.com/business/7932215-181/thanks-to-la-luz-sonoma?sba=AAS&artslide=0\">La Escondida\u003c/a>. Co-owned by 22-year-old Carlos Mendoza and business partner Efrain Balmes, the venture was funded with a micro-loan from local nonprofit, La Luz Center. Mendoza, a Sonoma native, earned his kitchen chops at acclaimed local restaurants Oso and El Molino. The dishes, which include not only tacos and burritos but housemade tamales, are all Mendoza's mother's recipes and are made from scratch. \u003cem>La Escondida is \u003cstrong>open for dinner and late night eats\u003c/strong> nightly in the Barking Dog Roasters parking lot at 18133 CA-12, Sonoma, \u003ca href=\"https://www.facebook.com/la.escondida.963\">visit on Facebook\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125295\" class=\"wp-caption aligncenter\" style=\"max-width: 783px\">\u003cimg class=\"size-full wp-image-125295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg\" alt=\"Las Palmas Ranch, Sonoma\" width=\"783\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg 783w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-768x785.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-375x383.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-520x531.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-64x64.jpg 64w\" sizes=\"(max-width: 783px) 100vw, 783px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas Ranch, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Las Palmas Ranch, Sonoma: \u003c/strong>The Mexican food just keeps coming in Sonoma County and we have no complaints. Moving into the former Taqueria y Torteria Timilpan on Sonoma Highway in Sonoma, Las Palmas Ranch will serve hearty, homemade Mexican food. Slated to open any day now, the property is undergoing renovations, including a facelift to the roomy, shaded, pet friendly patio. \u003cstrong>\u003cem>Opening soon.\u003c/em>\u003c/strong> \u003cem>Las Palmas Ranch is located at 18976 Sonoma Highway, Sonoma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125307\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg\" alt=\"Tip's Roadside, Kenwood\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tip's Roadside, Kenwood \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tip's Roadside, Kenwood: \u003c/strong>The folks who brought us the \"tri-tip trolley\" (Tip's Tri-Tip is the official name), a food trucks serving \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-provided-food-to-fire-victims/\" target=\"_blank\" rel=\"noopener\">tri-tip sandwiches\u003c/a> throughout Wine Country, are opening Tip's Roadside in Kenwood. However, owners Andrew and Susie Pryfogle will be serving up more than just tri-tip at their new spot. They call the concept \"Wine Country Comfort Food,\" which will feature a touch of Southern charm mixed with locally sourced ingredients. While the menu is still being perfected, the Pryfogles have hosted pop-ups to test new recipes, which include smoked tomato risotto, prosciutto-wrapped shrimp, eggs adobo, and bourbon brownies with bacon crumble. \u003cem>\u003cstrong>Opening in Kenwood in mid 2018\u003c/strong>, \u003ca href=\"http://tipstritip.com/\">tipstritip.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125308\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg\" alt=\"West - Handmade Burgers, Sonoma\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">West - Handmade Burgers, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>West - Handmade Burgers, Sonoma: \u003c/strong>One of the most anxiously awaited openings in Sonoma Valley is a burger joint: West - Handmade Burgers. Owners Nicole Benjamin and Garrett Sathre are best known as the masterminds behind Handmade Events, which hosts pop-ups across the country - an event they hosted in Brooklyn, New York, hosted 6,000 guests! But, it's all about the burgers with this new venture, which is a passion of Sathre, who owned Bubba's Fine Diner in San Anselmo. The menu, which is described as \"a tiny menu, done right,\" will feature veggie burgers, truffle burgers, and more. \u003ca href=\"http://www.sonomanews.com/lifestyle/6639233-181/new-burger-spot-to-open\" target=\"_blank\" rel=\"noopener\">\"We'll grind our own meat and be specializing in flat top burgers,\"\u003c/a> says Benjamin in an interview with the \u003cem>Sonoma Index-Tribune\u003c/em>. They won't serve alcohol, but they'll serve handmade shakes. \u003cem>\u003cstrong>Opening soon\u003c/strong>. 18375 Sonoma Highway, Sonoma, \u003ca href=\"https://www.facebook.com/WestHandmadeBurgers/\">visit on Facebook\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125293\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125293\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \" width=\"1024\" height=\"658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jean Edwards Cellars, Sonoma: \u003c/strong>Sonoma's Vine Alley is about to get a new tenant, Jean Edwards Cellars. Owners Karen and John Troisi retired early from their careers in New Jersey to pursue a winemaking dream and crafting Bordeaux wines from Napa Valley with the support of winemaker Kian Tavakoli (Opus One, Clos Du Val). The new tasting room, in the former location of \u003ca href=\"http://www.sonomamag.com/sonoma-wine-bar-named-one-best-u-s/\" target=\"_blank\" rel=\"noopener\">Sigh\u003c/a>, is a modern space with leather furnishings, minimalist design and a welcoming vibe. Jean Edwards Cellars is also dog friendly, including the wine club, which has different club levels such as \"Bad to the Bone\" and \"Pawprints.\" \u003cem>Jean Edwards Cellars \u003cstrong>grand opening is February 18\u003c/strong>\u003c/em>. \u003ca href=\"http://jeanedwardscellars.com/\">\u003cem>jeanedwardscellars.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125282\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg\" alt=\"Katie Bundschu at Abbot's Passage. \" width=\"1024\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-520x337.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Katie Bundschu at Abbot's Passage. \u003ccite>( Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Abbot’s Passage Supply Co., Sonoma: \u003c/strong>It's not your typical tasting room, that is for sure. Abbot's Passage, the creation of Katie Bundschu (pictured), of Gundlach-Bundschu fame, is a wine tasting salon, retail boutique, and maker space tucked away just off the Sonoma Plaza. Start with a casual tasting of single-vineyard field blends, including the 2014 Points Unknown Rhône blend, which scored 91 points in \u003cem>Robert Parker's Wine Advocate\u003c/em>, or opt for a more formal, \u003ca href=\"http://www.sonomamag.com/exceptional-wine-tasting-experiences-in-sonoma-napa-and-mendocino/\">guided tasting with food pairings\u003c/a>. If you're feeling crafty, Abbot's Passage offers weekly maker workshops, which recently included \"living jewelry\" (creating rings from succulent plants). After indulging and crafting, shop the boutique, which focuses on American-made, California-crafted home goods, clothing and accessories. \u003cstrong>\u003cem>Open.\u003c/em> \u003c/strong>2\u003cem>7 E Napa St, Sonoma, \u003ca href=\"http://abbotspassage.com/\">abbotspassage.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg\" alt=\"Frenchie, Sonoma\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Frenchie, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Frenchie, Sonoma: \u003c/strong>What started as a \"mobile food car offering French picnic food and provisions\" will soon become a brick and mortar venture in the heart of downtown Sonoma. Frenchie will serve as a general store for Northern California \u003ca href=\"http://www.sonomamag.com/iconic-sonoma-foods/\" target=\"_blank\" rel=\"noopener\">food artisans\u003c/a> and will offer lunch and dinner, including French-style baguettes, cheese and charcuterie, Nicoise salad, croque monsieur, crepes and other French favorites. Currently, they're hosting pop-ups at their \u003cstrong>soon-to-open\u003c/strong> spot just two doors south of the Sonoma Plaza. \u003cem>521b Broadway, Sonoma, \u003ca href=\"http://frenchiesonoma.com/\">frenchiesonoma.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_729751603.jpg\" alt=\"Macarons\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Macarons \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Les Pascals, Glen Ellen: \u003c/strong>The village of Glen Ellen is about to have its own French patisserie and boulangerie: Les Pascals. Soon to be located in a charming yellow building across the street from the Glen Ellen Village Market, Les Pascals is the project of Christine Hansson, proprietor of the historic \u003ca href=\"http://www.sonomamag.com/landmark-hotel-gets-new-life/\" target=\"_blank\" rel=\"noopener\">Chauvet vacation rental\u003c/a> property. Hansson is teaming up with Pascal Merle, the pastry chef and master chocolatier of Carmel's Lafayette Bakery, and breadmaker Sean Perry, both of whom will offer their creations at what is promised to be an \"authentic\" French bakery experience. \u003cem>Les Pascals is \u003cstrong>slated to open in March\u003c/strong> at 13758 Arnold Dr., Glen Ellen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125301\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-125301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg\" alt=\"Stockhome, Petaluma\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-520x347.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Stockhome, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Stockhome, Petaluma: \u003c/b>Husband and wife duo Roberth and Andrea Sundell (pictured) are bringing a taste of Sweden to Petaluma this winter. The Sundells, longtime Petaluma residents, are the owners of San Francisco’s PLÄJ restaurant, where they serve seasonal dishes with a traditional northern touch. At their Petaluma restaurant, they will be offering a menu inspired by Swedish street food favorites, which, thanks to the immigrant population in Sweden, include flavors from all over the world and especially the Middle East. Menu items will include kebab plates (served with saffron rice or french fries), lamb, beef and chicken shawarma, falafel and levantine salads such as Fattoush with naan bread,\u003cspan class=\"Apple-converted-space\"> \u003c/span>Tabbouleh and beet salad. Sides including baked eggplant with chermoula, raisins, pistachio, bulger, cilantro, yogurt, and grilled tomatoes with tzatziki, burnt leeks and dill will also be available. A main attraction at Stockhome will be the wall of Swedish candy, sold in bulk. And we’re not talking Scandinavian Swimmers from Trader Joe's \u003cspan class=\"s1\">\u003cspan class=\"s1\"> — this is the real deal “\u003ca href=\"https://www.instagram.com/stockhomepetaluma/\">Lördagsgodis\u003c/a>” (“Saturday Candy”). Our Swedish online editor is eagerly awaiting the \u003cstrong>opening this winter\u003c/strong>. \u003cem>220 Western Avenue, Petaluma\u003c/em>, \u003cem>\u003ca href=\"http://stockhomerestaurant.com/\">stockhomerestaurant.com\u003c/a>. \u003c/em>\u003c/span>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/What-a-chicken.jpg\" alt=\"What A Chicken, Petaluma\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">What A Chicken, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What A Chicken, Petaluma: \u003c/strong>You can guess by the name what this new restaurant in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma/\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a> specializes in. What A Chicken serves up a menu that blends Mexico and the South, including hearty portions of grilled chicken (and pork) ribs, burritos, wraps, salads and tacos. They also make aqua frescas and offer wine and beer. The restaurant has already garnered a five star rating on crowdsourced review website Yelp, where Yelpers have called the food \"fantastic\" \"friendly, warm and welcoming\" and \"delicious.\" \u003cem>\u003cstrong>Open. \u003c/strong>706 E. Washington St., Petaluma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg\" alt=\"HenHouse Brewing Co., Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">HenHouse Brewing Co., Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>HenHouse Brewing Co., Petaluma: \u003c/strong>Well regarded for their unique beers (including saison), HenHouse Brewing will open their second location in the town where they got their start: Petaluma. The new location will be in the former home of Petaluma Hills Brewing Company. At the Petaluma location, they'll produce super limited production beers, focusing on barrel-aged, funky and sour fermentation. They'll also offer their signature beers in the new brewery, which they have lovingly nicknamed the \"Palace of Barrels.\" It's expected to open any day now. \u003cem>\u003cstrong>Opening first quarter of 2018. \u003c/strong>1333 N. McDowell Blvd., Petaluma, \u003ca href=\"http://henhousebrewing.com/\">henhousebrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125283\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125283\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg\" alt=\"Adobe Road Winery, Petaluma\" width=\"1024\" height=\"570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-1020x568.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-960x534.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-520x289.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Adobe Road Winery, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adobe Road Winery, Petaluma: \u003c/strong>Downtown Petaluma keeps getting hotter, and the hip-factor will only increase when Adobe Road opens their new 15,000 square foot winery and tasting room along the Petaluma River. And it's going to be more than just a winery - they'll have a motorsports museum (Adobe Road owner \u003ca href=\"http://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\" target=\"_blank\" rel=\"noopener noreferrer\">Kevin Buckler\u003c/a> owns one of the most successful racing teams in the world), an event center and commercial kitchen. Guests can sip wine by the bottle, served alongside wood-fired pizza, on the riverfront patio. \u003cem>\u003cstrong>Coming soon to Petaluma.\u003c/strong>\u003c/em> \u003cem>\u003ca href=\"http://adoberoadwines.com/\">adoberoadwines.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_171996551.jpg\" alt=\"Beer\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pouring beer from tap \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third Bay Brewing Co., Petaluma: \u003c/strong>If it's not a winery opening, it's a brewery opening, and for Third Bay Brewing Co., that brewery has been a long time coming (a decade!). The nanobrewery creates customized, craft beers by request, including for weddings, nonprofits and home use. They're essentially a beer caterer. The brewery expects to produce about 1,000 barrels annually and offers the whole package: delivery, set up, bartending, and drinkware. Upon opening, the brewery will also welcome the public into a tasting room, with a garage theme, to try 10 rotating taps. Beer enthusiasts will be able to take home favorites via growler. \u003cem>They \u003cstrong>expect to open in April\u003c/strong>\u003c/em>. \u003cem>1250 Petaluma Blvd North Petaluma, \u003ca href=\"http://thirdbaybrewing.com/\">thirdbaybrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125284\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg\" alt=\"Barley & Bine Beer Cafe, Windsor\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Barley & Bine Beer Cafe, Windsor \u003ccite>(Facebook/Mark Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Barley & Bine Beer Cafe, Windsor: \u003c/strong>Beer lovers in Windsor can toast until their heart's content with 38 tap options at the new Barley & Bine Beer Cafe. Owned and operated by Healdsburg natives Jeff Reitz and Lindsay Osborne, Barley & Bine Beer Cafe offers a cool industrial decor, a family friendly scene (they have a play area for kids), and onsite games including shuffleboard and foosball. In addition to beer, they serve a rotating menu of seasonal pub grub including grilled sandwiches, flatbread pizza, cheese plates, and nachos. \u003cem>\u003cstrong>Open. \u003c/strong>7765 Bell Rd, Windsor,\u003c/em> \u003cem>\u003ca href=\"http://barleybinebeercafe.com/\">barleybinebeercafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_661331716.jpg\" alt=\"Boba, also known as bubble tea\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Boba, also known as bubble tea \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flavor Fiesta, Windsor: \u003c/strong>Boba, also known as bubble tea, is \u003ca href=\"http://www.sonomamag.com/biteclub/boba-bubble-tea-santa-rosa-sonoma/\" target=\"_blank\" rel=\"noopener\">all the rage in Sonoma County\u003c/a> right now and the newly opened Flavor Fiesta in Windsor is right on trend. The colorful café serves not only boba in various flavors, but also coffee, tea and flavored teas, shaved ice cream, fresh pressed juices, and protein smoothies. As if that isn't enough to satisfy tastebuds, the café also offers desserts with global flavors from Mexico, Asia and Latin America, and local treats.\u003cem> \u003cstrong>Open.\u003c/strong> 8499 Old Redwood Hwy #108, Windsor,\u003c/em> \u003ca href=\"http://windsorboba.com/\">windsorboba.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125285\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125285\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg\" alt=\"Robert Young Estate Winery, Geyserville\" width=\"1024\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-1020x727.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Robert Young Estate Winery, Geyserville \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Robert Young Estate Winery, Geyserville: \u003c/strong>In 1963, Robert Young became the first to plant cabernet sauvignon in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-healdsburg/\">Alexander Valley\u003c/a>, a wine growing region in northern Sonoma County now synonymous with the big red varietal. The winery currently offers tastings in an old barn, which has been utilized by the family for six generations. However, that will change when the Scion House opens. The new, 2,260 square foot tasting room will be surrounded by cabernet sauvignon and feature a tasting room, private tasting areas, a communal area to sip vino, and an outdoor fire pit. The new space seeks to create a \"warm, casual and authentic setting,\" according to the winery. It's \u003cstrong>set to open in the summer \u003c/strong>and will be open by appointment only. \u003cem>4960 Red Winery Rd, Geyserville,\u003c/em> \u003cem>\u003ca href=\"http://ryew.com/\">ryew.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125294\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg\" alt=\"Duke's Common, Healdsburg\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duke's Common, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duke's Common, Healdsburg: \u003c/strong>One of the best chefs in the county (Shane McAnelly) has teamed up with one of the best craft cocktail bars in the county (Duke's Spirited Cocktails) to create Duke's Common, a late night dining spot in downtown Healdsburg. Located in the old Scopa space, Duke's Common will serve \"\u003ca href=\"http://www.sonomamag.com/biteclub/high-profile-chef-opening-new-restaurant-in-healdsburg\" target=\"_blank\" rel=\"noopener\">global street food and killer cocktails\u003c/a>,\" according to BiteClub Eats. McAnelly, of Chalkboard and Brass Rabbit fame, has created a menu that is \"meant to be an affordable option on the square,\" and includes chicken and shrimp skewers, burritos, fried chicken sandwiches, and pizza. \u003cem>Duke's Common will open in February\u003c/em>. \u003cem>109 Plaza St Ste A, Healdsburg, \u003ca href=\"http://drinkatdukes.com/\">drinkatdukes.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125292\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-125292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Hotel-Trio.png\" alt=\"Hotel Trio, Healdsburg\" width=\"992\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio.png 992w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-160x88.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-800x439.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-768x421.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-960x526.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-240x132.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-375x206.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-520x285.png 520w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">Hotel Trio, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hotel Trio, Healdsburg: \u003c/strong>After checking out all these new businesses, you'll need to rest your head, and luckily there are new \u003ca href=\"http://www.sonomamag.com/sonoma-county-romantic-hotels/\" target=\"_blank\" rel=\"noopener\">hotels\u003c/a> opening in Sonoma County, including Hotel Trio in Healdsburg. The $24 million hotel, named after the three winegrowing regions that surround it (Dry Creek, Russian River and Alexander Valley), will have 122 guest rooms and is walking distance to downtown. The rooms include full kitchens and - drumroll - a room service robot that will deliver snacks, towels and other necessities to guests. Hotel Trio will also have a bar, meeting room, outdoor pool, BBQ area, lounge, patios, fireplaces, the list goes on... \u003cem>It's a Marriott property and is \u003cstrong>slated to open in May\u003c/strong>. 110 Dry Creek Rd, 95448 Healdsburg, \u003ca href=\"http://hoteltrio.com/\">hoteltrio.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Harmon-Guest-House.jpg\" alt=\"Harmon Guest House, Healdsburg\" width=\"1000\" height=\"770\" class=\"size-full wp-image-125289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-800x616.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-768x591.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-960x739.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-520x400.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Harmon Guest House, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Harmon Guest House, Healdsburg: \u003c/strong>The newest addition to the Piazza Hospitality family, which owns Hotel Healdsburg and H2hotel, Harmon Guest House is a boutique, 39-room, eco-friendly property named after Healdsburg founder Harmon Heald. One block south of the Healdsburg Plaza, it's been described by the \u003cem>San Francisco \u003c/em>\u003ci>Chronicle\u003c/i> as an \"eco-chic enclave\" for its use of reclaimed wood, minimalistic decor, locally made furnishings, and bohemian touches. A private, guest-only rooftop bar will offer fire pits and a happy hour featuring cocktails crafted by Spoonbar. Don't feel like walking around? Grab a bike from their on-site fleet or bring your own for check at the valet. \u003cstrong>\u003cem>Opening spring 2018\u003c/em>\u003c/strong>. \u003cem>227 Healdsburg Avenue, Healdsburg,\u003c/em> \u003cem>\u003ca href=\"http://www.harmonguesthouse.com/\">harmonguesthouse.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/new-or-soon-to-open-sonoma-restaurants-wineries-breweries-hotels/#slide-7\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.",
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"description": "New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.",
"title": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County | KQED",
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"headline": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/sarahstierch/\">Sarah Stierch\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/sonomamagazine/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.\u003c/p>\n\u003cfigure id=\"attachment_125288\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Gerards.jpg\" alt=\"Gerard's Paella, Santa Rosa\" width=\"960\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-520x345.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Gerard's Paella, Santa Rosa \u003ccite>(courtesy of Gerard's Paella)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gerard's Paella, Santa Rosa: \u003c/strong>He's earned a cult following at farmers' markets, has a full calendar of catering gigs, and is a local celebrity - he won Bobby Flay's paella challenge on \u003cem>Throwdown with Bobby Flay. \u003c/em>But that's not enough for Gerard Nebesky, who is now opening a brick and mortar Gerard's Paella on 4th Street in downtown Santa Rosa. Located in the former Persona pizza/salad space, Nebesky will not only serve his famous paella, but also Spanish tapas. \u003cem>Gerard's Paella is \u003cstrong>slated to open in March\u003c/strong>.\u003c/em> \u003cem>701 4th St, Santa Rosa, \u003ca href=\"http://gerardspaella.com/\">gerardspaella.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_494648317.jpg\" alt=\"Oysters on the half shell\" width=\"1000\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Santa Rosa is about to get another grown-up hangout spot: The Jade Room. The creation of Andrea Ballus, owner of Sift cupcake shop, the Jade Room will offer sparkling wine, small bites and, \u003ca href=\"http://www.sonomamag.com/biteclub/cupcake-queen-opening-santa-rosa-wine-and-oyster-bar/\">as BiteClub puts it\u003c/a>, a \"cool, casual place where folks can gather share a bottle, share a plate, taste and compare local and international wines, and just have a good time!” The bar will serve cheese, charcuterie, oysters and other small plates and specialize in sparkling wine, with beer and still wine options. They'll offer bottle service and also special, fresh fruit, herbs and citrus for guests to blend their own cocktails. \u003cstrong>\u003cem>Slated to open in February\u003c/em>\u003c/strong>. \u003cem>643 4th Street, Santa Rosa, \u003ca href=\"http://thejaderoomsr.com/\">thejaderoomsr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125299\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg class=\"size-full wp-image-125299\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"Parish Cafe, Santa Rosa\" width=\"533\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Parish Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Parish Cafe, Santa Rosa: \u003c/strong>Santa Rosa foodies are about to get a chance to celebrate Mardi Gras every day when the Parish Cafe opens downtown. It'll be the second location for the New Orleans-style cafe, which is currently serving up chicory coffee, beignets, crawfish and po-boys in Healdsburg. \u003ca href=\"http://www.sonomamag.com/biteclub/the-parish-cafe-healdsburg/\" target=\"_blank\" rel=\"noopener\">Owned by Louisiana native, and chef, Rob Lippincott\u003c/a>, the satellite location will be at the site of the former La Bufa Mexican Restaurant. The Parish Cafe has repeatedly been named one of the best places to have breakfast and/or brunch in the county by food critics and we're sure it'll maintain that title with the new location. \u003cem>703 4th St, Santa Rosa, \u003ca href=\"http://theparishcafe.com/\">theparishcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125300\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-125300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg\" alt=\"Perch + Plow, Santa Rosa\" width=\"640\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-520x650.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Perch + Plow, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perch and Plow, Santa Rosa: \u003c/strong>One of the most awaited restaurant openings in Santa Rosa, Perch and Plow offers small plates and craft cocktails that look like works of art. Located above the former Flavor Bistro, overlooking Courthouse Square, Perch and Plow has a contemporary yet comfortable feel to the decor, with colorful artwork by local artist Bud Snow. The food includes ceviche, seasonal salads, fish stew, and large plates like steak frites and seared halibut. While the wine list has a nice selection of local vino, a cocktail is a must - whether you order a Macadamia Mai Tai or a Carbonated Moscow Mule, the drinks are bound to be a liquid feast for the senses. \u003cem>\u003cstrong>Open. \u003c/strong>90 Old Courthouse Square, Santa Rosa, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125291\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cascabel, Santa Rosa: \u003c/strong>The newly opened Cascabel is already impressing guests, including \u003ca href=\"http://www.sonomamag.com/biteclub/cascabel-brings-on-the-heat-in-santa-rosa/\" target=\"_blank\" rel=\"noopener\">BiteClub Eats\u003c/a>, with its flavorful Mexican cuisine. Located in Montgomery Village, Cascabel is one of two locations (the other is in San Rafael). It's owned by Maher and Tareq Fakhouri, who also operate the nearby Crepevine, and Caesar Vasques serves as chef, bringing authentic dishes to diners. Vasques creations include barbacoa pancakes, chicken tinga enchiladas with mole poblano, conchinita piblil, coconut cheese flan and arroz con leche. The restaurant also offers happy hour and have a large list of tequila, beer and wine. \u003cem>\u003cstrong>Open. \u003c/strong>909 Village Ct, Santa Rosa,\u003c/em> \u003cem>\u003ca href=\"http://cascabelbayarea.com/santa-rosa\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125298\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg\" alt=\"MOD Pizza, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">MOD Pizza, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MOD Pizza, Santa Rosa: \u003c/strong>Founded in Seattle in 2008, MOD Pizza offers an \"original superfast pizza experience.\" The growing chain, with locations nationwide and in the UK, offers a hip and \u003ca href=\"http://www.sonomamag.com/best-friday-night-pizza-in-sonoma-county/\" target=\"_blank\" rel=\"noopener\">casual pizza experience\u003c/a>. Guests build their own 11-inch pizza, selecting from 30 toppings, which is prepared and baked while you wait. It's like the Chipotle of pizza. Not in the mood for pizza? Opt for a build-your-own salad. For gluten-free enthusiasts, they have pizzas for you, too. Looking for a job? They've been named one of the best places to work in the country for millennials \u003cem>Fortune\u003c/em>. \u003cem>\u003cstrong>Coming to south Santa Rosa soon\u003c/strong>. \u003c/em>\u003ca href=\"http://modpizza.com/\">\u003cem>modpizza.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125296\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg\" alt=\"Mi Ranchito, Sonoma\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mi Ranchito, Sonoma: \u003c/strong>Popular Mexican Mi Ranchito will \u003cstrong>soon open\u003c/strong> its third location in Sonoma County, in the town of Sonoma. The 4,100 square foot restaurant, the former home of Plaza Tequila, features a huge patio and large bar area, where they will serve up hearty Mexican food, including tacos, sopas, salads, ceviche, burritos and more - including low carb options. Locals are hoping they'll get the same treatment guests at Mi Ranchito's Cotati and Santa Rosa locations rave about: 99 cent tacos on Mondays, happy hour with $3.50 \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/\">margaritas\u003c/a>, and a Tequila Club, which encourages guests to taste 100+ tequilas (responsibly) to fill up their tequila passport book and earn discounted drinks and other perks. \u003cem>19315 Hwy 12, \u003c/em>\u003cem>Sonoma, \u003ca href=\"http://miranchitocotati.com/\">miranchitocotati.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125286\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003cimg class=\"size-full wp-image-125286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-huerto.jpeg\" alt=\"El Huerto, Sonoma\" width=\"680\" height=\"432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto.jpeg 680w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-520x330.jpeg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003cfigcaption class=\"wp-caption-text\">El Huerto, Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>El Huerto, Sonoma: \u003c/strong>Tucked away inside Maxwell Village, between a Great Clips and a Little Caesars, El Huerto is offering Sonomans a fresh take on healthy eating. The café, owned and operated by Susan and Adrian Coronado, aims to encourage diners to \"eat fresh.\" Their menu is chock full of \u003ca href=\"http://www.sonomamag.com/most-instagrammable-wineries-in-sonoma-county/\">Instagram\u003c/a>-friendly snacks and meals, including acai bowls, crepes, fresh pressed juice, and another favorite for Instagrammers: avocado toast. This isn't the Coronado's first foray into business. They operated a smoothie and crepe kiosk at Northgate Mall in San Rafael prior to opening El Huerto. \u003cstrong>\u003cem>Open.\u003c/em>\u003c/strong> \u003cem>9213 Sonoma Hwy, Sonoma, \u003ca href=\"http://facebook.com/pg/elhuertoofsonoma/\">visit on Facebook.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125303\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_453804937.jpg\" alt=\"Tamales\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tamales \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>La Escondida\u003c/strong>, \u003cstrong>Sonoma: \u003c/strong>A new food truck has appeared on the Sonoma scene: \u003ca href=\"http://www.sonomanews.com/business/7932215-181/thanks-to-la-luz-sonoma?sba=AAS&artslide=0\">La Escondida\u003c/a>. Co-owned by 22-year-old Carlos Mendoza and business partner Efrain Balmes, the venture was funded with a micro-loan from local nonprofit, La Luz Center. Mendoza, a Sonoma native, earned his kitchen chops at acclaimed local restaurants Oso and El Molino. The dishes, which include not only tacos and burritos but housemade tamales, are all Mendoza's mother's recipes and are made from scratch. \u003cem>La Escondida is \u003cstrong>open for dinner and late night eats\u003c/strong> nightly in the Barking Dog Roasters parking lot at 18133 CA-12, Sonoma, \u003ca href=\"https://www.facebook.com/la.escondida.963\">visit on Facebook\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125295\" class=\"wp-caption aligncenter\" style=\"max-width: 783px\">\u003cimg class=\"size-full wp-image-125295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg\" alt=\"Las Palmas Ranch, Sonoma\" width=\"783\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg 783w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-768x785.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-375x383.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-520x531.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-64x64.jpg 64w\" sizes=\"(max-width: 783px) 100vw, 783px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas Ranch, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Las Palmas Ranch, Sonoma: \u003c/strong>The Mexican food just keeps coming in Sonoma County and we have no complaints. Moving into the former Taqueria y Torteria Timilpan on Sonoma Highway in Sonoma, Las Palmas Ranch will serve hearty, homemade Mexican food. Slated to open any day now, the property is undergoing renovations, including a facelift to the roomy, shaded, pet friendly patio. \u003cstrong>\u003cem>Opening soon.\u003c/em>\u003c/strong> \u003cem>Las Palmas Ranch is located at 18976 Sonoma Highway, Sonoma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125307\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg\" alt=\"Tip's Roadside, Kenwood\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tip's Roadside, Kenwood \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tip's Roadside, Kenwood: \u003c/strong>The folks who brought us the \"tri-tip trolley\" (Tip's Tri-Tip is the official name), a food trucks serving \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-provided-food-to-fire-victims/\" target=\"_blank\" rel=\"noopener\">tri-tip sandwiches\u003c/a> throughout Wine Country, are opening Tip's Roadside in Kenwood. However, owners Andrew and Susie Pryfogle will be serving up more than just tri-tip at their new spot. They call the concept \"Wine Country Comfort Food,\" which will feature a touch of Southern charm mixed with locally sourced ingredients. While the menu is still being perfected, the Pryfogles have hosted pop-ups to test new recipes, which include smoked tomato risotto, prosciutto-wrapped shrimp, eggs adobo, and bourbon brownies with bacon crumble. \u003cem>\u003cstrong>Opening in Kenwood in mid 2018\u003c/strong>, \u003ca href=\"http://tipstritip.com/\">tipstritip.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125308\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg\" alt=\"West - Handmade Burgers, Sonoma\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">West - Handmade Burgers, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>West - Handmade Burgers, Sonoma: \u003c/strong>One of the most anxiously awaited openings in Sonoma Valley is a burger joint: West - Handmade Burgers. Owners Nicole Benjamin and Garrett Sathre are best known as the masterminds behind Handmade Events, which hosts pop-ups across the country - an event they hosted in Brooklyn, New York, hosted 6,000 guests! But, it's all about the burgers with this new venture, which is a passion of Sathre, who owned Bubba's Fine Diner in San Anselmo. The menu, which is described as \"a tiny menu, done right,\" will feature veggie burgers, truffle burgers, and more. \u003ca href=\"http://www.sonomanews.com/lifestyle/6639233-181/new-burger-spot-to-open\" target=\"_blank\" rel=\"noopener\">\"We'll grind our own meat and be specializing in flat top burgers,\"\u003c/a> says Benjamin in an interview with the \u003cem>Sonoma Index-Tribune\u003c/em>. They won't serve alcohol, but they'll serve handmade shakes. \u003cem>\u003cstrong>Opening soon\u003c/strong>. 18375 Sonoma Highway, Sonoma, \u003ca href=\"https://www.facebook.com/WestHandmadeBurgers/\">visit on Facebook\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125293\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125293\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \" width=\"1024\" height=\"658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jean Edwards Cellars, Sonoma: \u003c/strong>Sonoma's Vine Alley is about to get a new tenant, Jean Edwards Cellars. Owners Karen and John Troisi retired early from their careers in New Jersey to pursue a winemaking dream and crafting Bordeaux wines from Napa Valley with the support of winemaker Kian Tavakoli (Opus One, Clos Du Val). The new tasting room, in the former location of \u003ca href=\"http://www.sonomamag.com/sonoma-wine-bar-named-one-best-u-s/\" target=\"_blank\" rel=\"noopener\">Sigh\u003c/a>, is a modern space with leather furnishings, minimalist design and a welcoming vibe. Jean Edwards Cellars is also dog friendly, including the wine club, which has different club levels such as \"Bad to the Bone\" and \"Pawprints.\" \u003cem>Jean Edwards Cellars \u003cstrong>grand opening is February 18\u003c/strong>\u003c/em>. \u003ca href=\"http://jeanedwardscellars.com/\">\u003cem>jeanedwardscellars.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125282\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg\" alt=\"Katie Bundschu at Abbot's Passage. \" width=\"1024\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-520x337.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Katie Bundschu at Abbot's Passage. \u003ccite>( Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Abbot’s Passage Supply Co., Sonoma: \u003c/strong>It's not your typical tasting room, that is for sure. Abbot's Passage, the creation of Katie Bundschu (pictured), of Gundlach-Bundschu fame, is a wine tasting salon, retail boutique, and maker space tucked away just off the Sonoma Plaza. Start with a casual tasting of single-vineyard field blends, including the 2014 Points Unknown Rhône blend, which scored 91 points in \u003cem>Robert Parker's Wine Advocate\u003c/em>, or opt for a more formal, \u003ca href=\"http://www.sonomamag.com/exceptional-wine-tasting-experiences-in-sonoma-napa-and-mendocino/\">guided tasting with food pairings\u003c/a>. If you're feeling crafty, Abbot's Passage offers weekly maker workshops, which recently included \"living jewelry\" (creating rings from succulent plants). After indulging and crafting, shop the boutique, which focuses on American-made, California-crafted home goods, clothing and accessories. \u003cstrong>\u003cem>Open.\u003c/em> \u003c/strong>2\u003cem>7 E Napa St, Sonoma, \u003ca href=\"http://abbotspassage.com/\">abbotspassage.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg\" alt=\"Frenchie, Sonoma\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Frenchie, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Frenchie, Sonoma: \u003c/strong>What started as a \"mobile food car offering French picnic food and provisions\" will soon become a brick and mortar venture in the heart of downtown Sonoma. Frenchie will serve as a general store for Northern California \u003ca href=\"http://www.sonomamag.com/iconic-sonoma-foods/\" target=\"_blank\" rel=\"noopener\">food artisans\u003c/a> and will offer lunch and dinner, including French-style baguettes, cheese and charcuterie, Nicoise salad, croque monsieur, crepes and other French favorites. Currently, they're hosting pop-ups at their \u003cstrong>soon-to-open\u003c/strong> spot just two doors south of the Sonoma Plaza. \u003cem>521b Broadway, Sonoma, \u003ca href=\"http://frenchiesonoma.com/\">frenchiesonoma.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_729751603.jpg\" alt=\"Macarons\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Macarons \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Les Pascals, Glen Ellen: \u003c/strong>The village of Glen Ellen is about to have its own French patisserie and boulangerie: Les Pascals. Soon to be located in a charming yellow building across the street from the Glen Ellen Village Market, Les Pascals is the project of Christine Hansson, proprietor of the historic \u003ca href=\"http://www.sonomamag.com/landmark-hotel-gets-new-life/\" target=\"_blank\" rel=\"noopener\">Chauvet vacation rental\u003c/a> property. Hansson is teaming up with Pascal Merle, the pastry chef and master chocolatier of Carmel's Lafayette Bakery, and breadmaker Sean Perry, both of whom will offer their creations at what is promised to be an \"authentic\" French bakery experience. \u003cem>Les Pascals is \u003cstrong>slated to open in March\u003c/strong> at 13758 Arnold Dr., Glen Ellen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125301\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-125301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg\" alt=\"Stockhome, Petaluma\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-520x347.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Stockhome, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Stockhome, Petaluma: \u003c/b>Husband and wife duo Roberth and Andrea Sundell (pictured) are bringing a taste of Sweden to Petaluma this winter. The Sundells, longtime Petaluma residents, are the owners of San Francisco’s PLÄJ restaurant, where they serve seasonal dishes with a traditional northern touch. At their Petaluma restaurant, they will be offering a menu inspired by Swedish street food favorites, which, thanks to the immigrant population in Sweden, include flavors from all over the world and especially the Middle East. Menu items will include kebab plates (served with saffron rice or french fries), lamb, beef and chicken shawarma, falafel and levantine salads such as Fattoush with naan bread,\u003cspan class=\"Apple-converted-space\"> \u003c/span>Tabbouleh and beet salad. Sides including baked eggplant with chermoula, raisins, pistachio, bulger, cilantro, yogurt, and grilled tomatoes with tzatziki, burnt leeks and dill will also be available. A main attraction at Stockhome will be the wall of Swedish candy, sold in bulk. And we’re not talking Scandinavian Swimmers from Trader Joe's \u003cspan class=\"s1\">\u003cspan class=\"s1\"> — this is the real deal “\u003ca href=\"https://www.instagram.com/stockhomepetaluma/\">Lördagsgodis\u003c/a>” (“Saturday Candy”). Our Swedish online editor is eagerly awaiting the \u003cstrong>opening this winter\u003c/strong>. \u003cem>220 Western Avenue, Petaluma\u003c/em>, \u003cem>\u003ca href=\"http://stockhomerestaurant.com/\">stockhomerestaurant.com\u003c/a>. \u003c/em>\u003c/span>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/What-a-chicken.jpg\" alt=\"What A Chicken, Petaluma\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">What A Chicken, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What A Chicken, Petaluma: \u003c/strong>You can guess by the name what this new restaurant in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma/\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a> specializes in. What A Chicken serves up a menu that blends Mexico and the South, including hearty portions of grilled chicken (and pork) ribs, burritos, wraps, salads and tacos. They also make aqua frescas and offer wine and beer. The restaurant has already garnered a five star rating on crowdsourced review website Yelp, where Yelpers have called the food \"fantastic\" \"friendly, warm and welcoming\" and \"delicious.\" \u003cem>\u003cstrong>Open. \u003c/strong>706 E. Washington St., Petaluma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg\" alt=\"HenHouse Brewing Co., Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">HenHouse Brewing Co., Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>HenHouse Brewing Co., Petaluma: \u003c/strong>Well regarded for their unique beers (including saison), HenHouse Brewing will open their second location in the town where they got their start: Petaluma. The new location will be in the former home of Petaluma Hills Brewing Company. At the Petaluma location, they'll produce super limited production beers, focusing on barrel-aged, funky and sour fermentation. They'll also offer their signature beers in the new brewery, which they have lovingly nicknamed the \"Palace of Barrels.\" It's expected to open any day now. \u003cem>\u003cstrong>Opening first quarter of 2018. \u003c/strong>1333 N. McDowell Blvd., Petaluma, \u003ca href=\"http://henhousebrewing.com/\">henhousebrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125283\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125283\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg\" alt=\"Adobe Road Winery, Petaluma\" width=\"1024\" height=\"570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-1020x568.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-960x534.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-520x289.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Adobe Road Winery, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adobe Road Winery, Petaluma: \u003c/strong>Downtown Petaluma keeps getting hotter, and the hip-factor will only increase when Adobe Road opens their new 15,000 square foot winery and tasting room along the Petaluma River. And it's going to be more than just a winery - they'll have a motorsports museum (Adobe Road owner \u003ca href=\"http://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\" target=\"_blank\" rel=\"noopener noreferrer\">Kevin Buckler\u003c/a> owns one of the most successful racing teams in the world), an event center and commercial kitchen. Guests can sip wine by the bottle, served alongside wood-fired pizza, on the riverfront patio. \u003cem>\u003cstrong>Coming soon to Petaluma.\u003c/strong>\u003c/em> \u003cem>\u003ca href=\"http://adoberoadwines.com/\">adoberoadwines.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_171996551.jpg\" alt=\"Beer\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pouring beer from tap \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third Bay Brewing Co., Petaluma: \u003c/strong>If it's not a winery opening, it's a brewery opening, and for Third Bay Brewing Co., that brewery has been a long time coming (a decade!). The nanobrewery creates customized, craft beers by request, including for weddings, nonprofits and home use. They're essentially a beer caterer. The brewery expects to produce about 1,000 barrels annually and offers the whole package: delivery, set up, bartending, and drinkware. Upon opening, the brewery will also welcome the public into a tasting room, with a garage theme, to try 10 rotating taps. Beer enthusiasts will be able to take home favorites via growler. \u003cem>They \u003cstrong>expect to open in April\u003c/strong>\u003c/em>. \u003cem>1250 Petaluma Blvd North Petaluma, \u003ca href=\"http://thirdbaybrewing.com/\">thirdbaybrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125284\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg\" alt=\"Barley & Bine Beer Cafe, Windsor\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Barley & Bine Beer Cafe, Windsor \u003ccite>(Facebook/Mark Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Barley & Bine Beer Cafe, Windsor: \u003c/strong>Beer lovers in Windsor can toast until their heart's content with 38 tap options at the new Barley & Bine Beer Cafe. Owned and operated by Healdsburg natives Jeff Reitz and Lindsay Osborne, Barley & Bine Beer Cafe offers a cool industrial decor, a family friendly scene (they have a play area for kids), and onsite games including shuffleboard and foosball. In addition to beer, they serve a rotating menu of seasonal pub grub including grilled sandwiches, flatbread pizza, cheese plates, and nachos. \u003cem>\u003cstrong>Open. \u003c/strong>7765 Bell Rd, Windsor,\u003c/em> \u003cem>\u003ca href=\"http://barleybinebeercafe.com/\">barleybinebeercafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_661331716.jpg\" alt=\"Boba, also known as bubble tea\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Boba, also known as bubble tea \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flavor Fiesta, Windsor: \u003c/strong>Boba, also known as bubble tea, is \u003ca href=\"http://www.sonomamag.com/biteclub/boba-bubble-tea-santa-rosa-sonoma/\" target=\"_blank\" rel=\"noopener\">all the rage in Sonoma County\u003c/a> right now and the newly opened Flavor Fiesta in Windsor is right on trend. The colorful café serves not only boba in various flavors, but also coffee, tea and flavored teas, shaved ice cream, fresh pressed juices, and protein smoothies. As if that isn't enough to satisfy tastebuds, the café also offers desserts with global flavors from Mexico, Asia and Latin America, and local treats.\u003cem> \u003cstrong>Open.\u003c/strong> 8499 Old Redwood Hwy #108, Windsor,\u003c/em> \u003ca href=\"http://windsorboba.com/\">windsorboba.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125285\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125285\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg\" alt=\"Robert Young Estate Winery, Geyserville\" width=\"1024\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-1020x727.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Robert Young Estate Winery, Geyserville \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Robert Young Estate Winery, Geyserville: \u003c/strong>In 1963, Robert Young became the first to plant cabernet sauvignon in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-healdsburg/\">Alexander Valley\u003c/a>, a wine growing region in northern Sonoma County now synonymous with the big red varietal. The winery currently offers tastings in an old barn, which has been utilized by the family for six generations. However, that will change when the Scion House opens. The new, 2,260 square foot tasting room will be surrounded by cabernet sauvignon and feature a tasting room, private tasting areas, a communal area to sip vino, and an outdoor fire pit. The new space seeks to create a \"warm, casual and authentic setting,\" according to the winery. It's \u003cstrong>set to open in the summer \u003c/strong>and will be open by appointment only. \u003cem>4960 Red Winery Rd, Geyserville,\u003c/em> \u003cem>\u003ca href=\"http://ryew.com/\">ryew.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125294\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg\" alt=\"Duke's Common, Healdsburg\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duke's Common, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duke's Common, Healdsburg: \u003c/strong>One of the best chefs in the county (Shane McAnelly) has teamed up with one of the best craft cocktail bars in the county (Duke's Spirited Cocktails) to create Duke's Common, a late night dining spot in downtown Healdsburg. Located in the old Scopa space, Duke's Common will serve \"\u003ca href=\"http://www.sonomamag.com/biteclub/high-profile-chef-opening-new-restaurant-in-healdsburg\" target=\"_blank\" rel=\"noopener\">global street food and killer cocktails\u003c/a>,\" according to BiteClub Eats. McAnelly, of Chalkboard and Brass Rabbit fame, has created a menu that is \"meant to be an affordable option on the square,\" and includes chicken and shrimp skewers, burritos, fried chicken sandwiches, and pizza. \u003cem>Duke's Common will open in February\u003c/em>. \u003cem>109 Plaza St Ste A, Healdsburg, \u003ca href=\"http://drinkatdukes.com/\">drinkatdukes.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125292\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-125292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Hotel-Trio.png\" alt=\"Hotel Trio, Healdsburg\" width=\"992\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio.png 992w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-160x88.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-800x439.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-768x421.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-960x526.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-240x132.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-375x206.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-520x285.png 520w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">Hotel Trio, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hotel Trio, Healdsburg: \u003c/strong>After checking out all these new businesses, you'll need to rest your head, and luckily there are new \u003ca href=\"http://www.sonomamag.com/sonoma-county-romantic-hotels/\" target=\"_blank\" rel=\"noopener\">hotels\u003c/a> opening in Sonoma County, including Hotel Trio in Healdsburg. The $24 million hotel, named after the three winegrowing regions that surround it (Dry Creek, Russian River and Alexander Valley), will have 122 guest rooms and is walking distance to downtown. The rooms include full kitchens and - drumroll - a room service robot that will deliver snacks, towels and other necessities to guests. Hotel Trio will also have a bar, meeting room, outdoor pool, BBQ area, lounge, patios, fireplaces, the list goes on... \u003cem>It's a Marriott property and is \u003cstrong>slated to open in May\u003c/strong>. 110 Dry Creek Rd, 95448 Healdsburg, \u003ca href=\"http://hoteltrio.com/\">hoteltrio.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Harmon-Guest-House.jpg\" alt=\"Harmon Guest House, Healdsburg\" width=\"1000\" height=\"770\" class=\"size-full wp-image-125289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-800x616.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-768x591.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-960x739.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-520x400.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Harmon Guest House, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Harmon Guest House, Healdsburg: \u003c/strong>The newest addition to the Piazza Hospitality family, which owns Hotel Healdsburg and H2hotel, Harmon Guest House is a boutique, 39-room, eco-friendly property named after Healdsburg founder Harmon Heald. One block south of the Healdsburg Plaza, it's been described by the \u003cem>San Francisco \u003c/em>\u003ci>Chronicle\u003c/i> as an \"eco-chic enclave\" for its use of reclaimed wood, minimalistic decor, locally made furnishings, and bohemian touches. A private, guest-only rooftop bar will offer fire pits and a happy hour featuring cocktails crafted by Spoonbar. Don't feel like walking around? Grab a bike from their on-site fleet or bring your own for check at the valet. \u003cstrong>\u003cem>Opening spring 2018\u003c/em>\u003c/strong>. \u003cem>227 Healdsburg Avenue, Healdsburg,\u003c/em> \u003cem>\u003ca href=\"http://www.harmonguesthouse.com/\">harmonguesthouse.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"125262,125255,125264\"]\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
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"description": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: The 19 Best Margaritas in Sonoma",
"title": "Guide: The 19 Best Margaritas in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Today is National Margarita Day! Here’s where to celebrate in Sonoma.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"title": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">SonomaMag.com\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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