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Farm-to-table Modern American cuisine is the prevalent style in the Napa Valley and Sonoma County, but this encompasses both the delicate preparations of Yountville’s Thomas Keller, whose restaurants include The French Laundry, and the upscale comfort food served throughout the Wine Country. The quality (and hype) often means high prices, but you can find appealing, inexpensive eateries, especially in Napa, Calistoga, Sonoma, and Santa Rosa.
The mile-long list of morning fare at Occidental's neo-hippie go-to breakfast and weekend brunch spot includes order-at-the-counter huevos rancheros, omelets, eggs Benedict, waffles, pancakes, French toast, and "healthy alternatives" such as oatmeal, house-made granola, and quinoa and brown rice bowls with kale and eggs. Soups, salads, burgers, and monstrous sandwiches are on the menu for lunch at this laid-back space with seating inside a 19th-century gingerbread Victorian and outside on its wooden front porch and covered back patio.
Inside a metal-and-glass structure design writers have described as industrial grange-hall chic, the chefs at this "farm-forward gathering place" prepare satisfying plant-based cuisine supporting the founders' goal of creating Healdsburg's first entirely vegan restaurant. With most ingredients rushed over from Little Saint's nearby 8-acre Russian River farm, the menu items change often.
The menu at this upscale roadhouse with a sloping wood-beamed ceiling focuses on seafood and meat—beef, lamb, chicken, duck, and other options—with many dishes in both categories grilled. Start with the classics, perhaps a martini and oysters Rockefeller, before moving on to well-plated contemporary entrées that might include crispy-skin salmon or duck breast, a fish stew, or grilled rib eye.
Tourists, locals, and spa guests—some of the latter in bathrobes after treatments—assemble inside this casual resort restaurant or on its extensive patio for breakfast, lunch, bar snacks, or dinner. Lunch options include thin-crust pizzas, sandwiches, a cheddar burger, and entrées such as chicken paillard, with the burger reappearing for dinner along with fish, steak, the house-made pasta of the day, and similar fare.
Decorated in shades of brown and white and softly lit at night, the Grille is the type of spot where old schoolers start a meal by washing down oysters on the half shell with a stiff gin martini or cut to the chase with vodka oyster shooters. The menu at lunch and dinner skews heavily surf but covers all the turf bases with grilled, baked, or roasted beef, lamb, pork, chicken, and fish dishes, plus risotto and pasta plates.
Christopher Kostow's reputation rests on his swoonworthy haute cuisine for the Meadowood resort, but he and his Charter Oak team adopt a more straightforward approach—fewer ingredients chosen for maximum effect—at this high-ceilinged, brown-brick downtown restaurant. With exceedingly fresh produce from Meadowood's nearby farm, this strategy might translate into dishes like red kuri squash with pickled peppers, almonds, and goat cheese; or pork collar with fermented pepper jam (or just go for the cheeseburger and thick hand-cut fries).
Owner-designer Jay Jeffers initiated a top-to-bottom makeover of this restaurant and its same-named hotel but retained the farm-to-table, French-inspired cuisine, the chef freshening it up a little to reflect The Madrona's flashy-elegant look. Inside a 19th-century mansion, with ornate molding and high ceilings but ultracontemporary to the max, diners feast in chic splendor on multifaceted preparations that make ample use of locally raised proteins and the on-site organic garden's fruits and vegetables.
The owners of a local-fave tri-tip food trolley opened this comfort-food restaurant in a 90-year-old building originally a gas station and later an inn. In addition to tri-tip, the New Orleans–inspired menu consists of small bites like white-cheddar grits and larger bites that include smoke-braised short ribs, steelhead trout, fried chicken, and a grass-fed burger with cheese and tomato jam.
Salads, several hot sandwiches, and filling signature entrées like chicken potpie, the French dip, and spaghetti and meatballs appear on this pale-yellow and lime-green eatery's lunch and dinner menus. Sunday brunch is elaborate, and breakfast the rest of the week—specialties include hot, creamy polenta and house-made granola—is American down-home solid.
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