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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
"title": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
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"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BqwR1b-hHNJ/\u003c/p>\n\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' align='left' label='More Wine Stories']\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqz-JCphV8O/\u003c/p>\n\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca id=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' label='More Wine Stories']\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480]\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In West Marin, a Restaurant Renaissance Along the Coast",
"title": "In West Marin, a Restaurant Renaissance Along the Coast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133756,checkplease_20154' label='More North Bay Eats']\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is the perfect ending for this Marin story.\u003c/p>\n\n",
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"excerpt": "Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.\u003c/p>\n\u003cp>In it, Shapiro asks the tough question: \"Is there a way for well-intentioned people to bring investment and foot traffic to a neighborhood with a long history without trampling on that history?\" \u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/06/19/734165376/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhoo\">NPR.org\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n[aside postID='bayareabites_92680' label='More Oysters on BAB']\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n",
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"excerpt": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"description": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"headline": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"title": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Enjoy sunny Sonoma County in comfort with this list of shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out.",
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"description": "Enjoy sunny Sonoma County in comfort with this list of shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out.",
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"headline": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\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 originally appeared in \u003ca href=\"https://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guy Fieri's Favorite Sonoma Restaurants",
"title": "Guy Fieri's Favorite Sonoma Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Perfect Weekend in Livermore Valley Wine Country",
"title": "A Perfect Weekend in Livermore Valley Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Sonoma Wineries With Free Tastings",
"title": "10 Sonoma Wineries With Free Tastings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n[contextly_sidebar id=\"zF1sj2lF0IHHLWTIMgJ3fZ45ZKiR4eDR\"]\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Eat During Napa Valley Film Festival",
"title": "Where to Eat During Napa Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Fall",
"title": "Best Sonoma Wineries to Visit This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.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=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.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/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.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=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.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/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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.",
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"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>",
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"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?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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