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"disqusTitle": "25 Historic Sonoma County Restaurants That Are Still Going Strong",
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"content": "\u003cp>[aside postID='bayareabites_129955,bayareabites_134158' label='More Sonoma Bites']\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma",
"title": "Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_124584']\u003cbr>\nIt was another hugely successful year for Pliny the Younger fans and its brewing company, Russian River Brewing (RRBC), but Sonoma County also benefited from this beloved beer.\u003c/p>\n\u003cp>According to to the Sonoma County Economic Development Board, this year's limited release of Pliny the Younger alone raised a cool \u003cb>$4.16 million\u003c/b> for the county from tourists who visited specifically to get their three glasses of Pliny the Younger. For reference, \u003ca href=\"http://sonomaedb.org/Current-Projects/Craft-Beverages/\">last year's release\u003c/a> generated $3.36 million.\u003c/p>\n\u003cp>http://www.instagram.com/p/BvXSrU9nbex/\u003c/p>\n\u003cp>The beer's close relation, Pliny the Elder (his uncle, to be exact), is available year-round — bottled or on tap, but the Younger is only available for two weeks, making it a coveted beer both tourists and locals are willing to wait for.\u003c/p>\n\u003cp>This year, Russian River Brewing served Pliny the Younger in both their Santa Rosa taproom and the new Windsor space that had just opened last fall — an addition with a bigger space to seat 200 people at a time. Such is the pull of Pliny the Younger, co-founder and co-owner Natalie Cilurzo \u003ca href=\"https://www.sfgate.com/beer/article/Russian-River-Brewing-2019-Pliny-the-Younger-13717680.php\">told SFGATE\u003c/a> the new space was dreamed up with the release in mind!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And how did it all go down? Santa Rosa's supply was the first to be depleted near 2pm on February 17:\u003c/p>\n\u003cp>https://twitter.com/RussianRiverBC/status/1097250126043570176\u003c/p>\n\u003cp>Not long after, Windsor followed suit around 6pm, ending another lucrative year for Sonoma County and the RRBC.\u003c/p>\n\u003cp>Looking at the Sonoma County Economic Development Board's infographic from the beginning of this article, 73% of total visitors to Sonoma County came specifically to try that famous beer, coming from as far as Thailand and New Zealand for a taste.\u003c/p>\n\u003cp>Thanks to Pliny the Younger's popularity, \u003ca href=\"https://russianriverbrewing.com/pliny-the-younger-release/\">local businesses\u003c/a> also benefited from the increase in tourism traffic. Despite the rain and long lines, attendees found the triple IPA worth the wait since 96% of attendees said they would come back again.\u003c/p>\n\u003cp>For fans who couldn't make it to Sonoma County, RRBC distributes Younger on draft the week after it is released in pubs, but they also sent a few kegs to the CA Central Coast for the first time this year. Lucky beer fans in Philadelphia also got some (if they moved quick enough).\u003c/p>\n\u003cp>https://twitter.com/Phillibeer/status/1099287306215870464\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With another year down, and now millions of dollars to cement Pliny the Younger's success as a top release, many beer lovers will no doubt be starting the countdown for next year's offering. While you wait, try one of the other 700+ craft breweries in operation around California with \u003ca href=\"https://www.kqed.org/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer\">this guide\u003c/a> spotlighting some Bay Area hot spots.\u003c/p>\n\n",
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"excerpt": "Beer tourists from 42 states and 14 countries generated $4.16 million for Sonoma County in this year's Pliny the Younger release.",
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"description": "Beer tourists from 42 states and 14 countries generated $4.16 million for Sonoma County in this year's Pliny the Younger release.",
"title": "Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was another hugely successful year for Pliny the Younger fans and its brewing company, Russian River Brewing (RRBC), but Sonoma County also benefited from this beloved beer.\u003c/p>\n\u003cp>According to to the Sonoma County Economic Development Board, this year's limited release of Pliny the Younger alone raised a cool \u003cb>$4.16 million\u003c/b> for the county from tourists who visited specifically to get their three glasses of Pliny the Younger. For reference, \u003ca href=\"http://sonomaedb.org/Current-Projects/Craft-Beverages/\">last year's release\u003c/a> generated $3.36 million.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The beer's close relation, Pliny the Elder (his uncle, to be exact), is available year-round — bottled or on tap, but the Younger is only available for two weeks, making it a coveted beer both tourists and locals are willing to wait for.\u003c/p>\n\u003cp>This year, Russian River Brewing served Pliny the Younger in both their Santa Rosa taproom and the new Windsor space that had just opened last fall — an addition with a bigger space to seat 200 people at a time. Such is the pull of Pliny the Younger, co-founder and co-owner Natalie Cilurzo \u003ca href=\"https://www.sfgate.com/beer/article/Russian-River-Brewing-2019-Pliny-the-Younger-13717680.php\">told SFGATE\u003c/a> the new space was dreamed up with the release in mind!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And how did it all go down? Santa Rosa's supply was the first to be depleted near 2pm on February 17:\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Not long after, Windsor followed suit around 6pm, ending another lucrative year for Sonoma County and the RRBC.\u003c/p>\n\u003cp>Looking at the Sonoma County Economic Development Board's infographic from the beginning of this article, 73% of total visitors to Sonoma County came specifically to try that famous beer, coming from as far as Thailand and New Zealand for a taste.\u003c/p>\n\u003cp>Thanks to Pliny the Younger's popularity, \u003ca href=\"https://russianriverbrewing.com/pliny-the-younger-release/\">local businesses\u003c/a> also benefited from the increase in tourism traffic. Despite the rain and long lines, attendees found the triple IPA worth the wait since 96% of attendees said they would come back again.\u003c/p>\n\u003cp>For fans who couldn't make it to Sonoma County, RRBC distributes Younger on draft the week after it is released in pubs, but they also sent a few kegs to the CA Central Coast for the first time this year. Lucky beer fans in Philadelphia also got some (if they moved quick enough).\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003c/p>\n\u003cp>With another year down, and now millions of dollars to cement Pliny the Younger's success as a top release, many beer lovers will no doubt be starting the countdown for next year's offering. While you wait, try one of the other 700+ craft breweries in operation around California with \u003ca href=\"https://www.kqed.org/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer\">this guide\u003c/a> spotlighting some Bay Area hot spots.\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": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"125262,125255,125264\"]\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "125241 https://ww2.kqed.org/bayareabites/?p=125241",
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"excerpt": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
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"description": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"title": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "17 Best Cheap Eats in Santa Rosa",
"title": "17 Best Cheap Eats in Santa Rosa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-cheap-eats-santa-rosa/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "You don’t have to be wealthy to eat well in Sonoma County. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\r\n",
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"description": "You don’t have to be wealthy to eat well in Sonoma County. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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