Chef Sondra Bernstein transformed the historic bar room of the Sonoma Hotel into a hot spot for inventive French cooking. You can always find a dish with the signature figs on the menu, whether it's a fig-and-arugula salad or an aperitif blending sparkling wine with fig liqueur. Also look for duck confit, a burger with matchstick fries, and wild flounder meunière. The wine list is notable for its emphasis on Rhône varietals, and a counter in the bar area sells artisanal cheese platters for eating here as well as cheese by the pound to go. The indulgent Sunday brunch lineup includes salmon eggs Benedict and croques monsieur with applewood-smoked ham.