Dry Creek Kitchen
Dry Creek Kitchen Review
Chef Charlie Palmer's ultramodern destination restaurant enchants diners with clever combinations of flavors and textures in dishes based on seasonal, often local ingredients. A perennial favorite among the starters is the diver scallops in a pastry shell; tableside, the shell is slit open and a black truffle beurre rouge sauce is poured in. The shell remains flaky, and the truffles, butter, and wine float atop the rich flavors of the scallops. A similar level of complexity reveals itself in main courses that might include smoked duck breast with Pinot Noir–braised cabbage and pan-roasted Petaluma chicken. The restaurant waives the corkage fee on wines from Sonoma County, which can take the edge off your final tab.