The dining room of this formal restaurant manages to be both rustic (wrought-iron chandeliers) and elegant (Frette table linens). Chef Joseph Brown relies as much as possible on local seasonal ingredients for his creative dishes, such as cheeses made at nearby Cow Girl Creamery, Sonoma foie gras, or artichokes grown in Half Moon Bay. Main courses could include roasted John Dory with celery root and hazelnuts, lamb with butternut squash and arugula puree, or braised beef short ribs with kale and cippolini onions.
Visit the Travel Talk forums for help on planning your trip