Napa Wedding Source / Sonoma Wedding Source

Recommended Fine Dining / Sonoma County

Glen Ellen Inn:  http://www.glenelleninn.com Fresh California-fusion with a focus on local ingredients. Steaks, pastas made in-house, fresh seafood, locally grown produce, Sonoma & Napa Valley wines, martini’s and a full bar are yours to enjoy. Chef Christian Bertrand’s menu fuses the classic with the contemporary, pairing local products with French, Italian and Asian cooking techniques.

John Ash & Co. Restaurant: http://www.vintnersinn.com A visit to the legendary John Ash & Co. restaurant is a celebration of wine country cuisine at its best. Nestled next to the spectacular Vintners Inn, with its 92 acres of lush vineyards and landscaped gardens, John Ash & Co. was the first Sonoma County restaurant to introduce the concept of cooking seasonally with fresh, local foods and produce—and pairing these exceptional recipes with wines from the region.

Eldorado Kitchen:  http://www.eldoradosonoma.com/el_dorado_kitchen.html Executive Chef Justin Everett describes his food as “farm driven”. His menu is a collection of earthy yet sophisticated, complex yet straightforward dishes that showcase the essence of the fresh seasonal produce.  Everett’s deeply satisfying cuisine can be enjoyed fireside in our lobby, underneath the fig tree in the garden courtyard or you can be totally decadent in your own private cabana – complete with chandelier.

Mosaic Restaurant: http://www.mosaiceats.com Mosaic’s California Global Cuisine brings the garden to the table nightly, and reflects the multicultural heritage of California while highlighting the freshest local and regional seasonal ingredients.

Cyrus Restaurant @ The Mars Hotel: http://www.cyrusrestaurant.com Chef Keane specializes in an ambitious culinary style he refers to as "contemporary luxury" cuisine, a reflection of his early cooking days and the joy over-the-top ingredients brought to him and the guests he has cooked for. Along with a pantry stocked with luxury items, Keane uses ingredients that are uncommon to create exciting new tastes for guests to experience.

Applewood Inn: http://www.applewoodinn.com The upstairs dining room makes a romantic venue, with cozy fireplaces and a solarium overlooking a trickling fountain and courtyard below. The cuisine melds French influences with California sensibilities, as borne out by the crab-packed profiterole paired with refreshing citrus salad, or the buckwheat crêpe, a delightfully square pocket with earthy duck innards with a sprig of micro greens. A beef filet with chanterelles, shallot confit… (Gayot).

The Girl and the Fig (the Sonoma restaurant): http://www.thegirlandthefig.com/ Chris Jones orchestrates the French-influenced nouveau country cuisine at this well-loved restaurant owned by Sondra Bernstein. She would be the girl and, yes, figs are sure to be on the menu in one form or another. The wonderful winter fig salad contains arugula, pecans, dried figs, Laura Chenel goat cheese, and fig-and-port vinaigrette. Murray uses garden-fresh produce and local meats, poultry, and fish whenever possible, in dishes such as grilled pork chops or duck confit. For dessert, try lavender crème brûlée, a glass of Jaboulet muscat, and a sliver of raclette from the cheese list. Sondra knows her wines, features Rhone varietals, and will be happy to choose the best accompaniment for your meal. Sunday brunch, until 3pm, is worthwhile. (Frommer from NY Times)

Bistro des Copains: http://www.bistrodescopains.com/site/home The food of Provence is inspired by the earthy local flavors found throughout the region. In the summer, the dishes are evidence of the wide variety of fresh foods found in the local farmers markets. Fruits and vegetables, flowers, spices and herbs, olives, honey, and cheese abound. In winter the dishes are heartwarming and robust to ward off the cold winds of the Mistral. But no matter the season, cuisine Provencal delights the palate and satisfies the soul. Only the wine, an array of local whites, reds, and rosés, rivals the food in tempting the taste buds.

Taverna Santi: http://www.tavernasanti.com Santi specializes in housemade pastas, housemade salomi, wonderful desserts, hard-to-find Italian wines, specialty cocktails and warm service.

Saffron Restaurant: http://www.saffronrestaurant.com/ Since opening in 2000, Saffron's friendly ambiance has been complimented by unhurried expert service. Each dish is individually prepared with dedication to detail, utilizing local and organic produce, fresh fish and the finest cuts of meat in brilliant combinations. The cuisine is enhanced by an adventurous and affordable wine list, including an array of frequently changing wines by the glass. For intrepid diners, Chris is available to hand-select "that special bottle" ready to be mined from the wine list.

Café La Haye: http://cafelahaye.com/ Jeffrey Lloyd, onetime executive chef at Michael Mina and Aqua, has enhanced the appeal of this jewel-box restaurant just off the Sonoma Square. His regularly changing menu features the best Sonoma products and always includes a risotto, pasta and a daily roast chicken with accompaniments such as caramelized onion jus with sour cream-fingerling potato cake. Owner Saul Gropman creates a welcoming front of the house, as he's done for the last 15 years. The beamed-ceiling interior is arranged on two levels overlooking a postage stamp-size bar and open kitchen; it's simple, but has a warm, inviting feel. (SF Chronicle)

The Depot Hotel: http://www.depothotel.com The kitchen of the Depot Hotel features Mediterranean-inspired cuisine prepared by acclaimedChef/Proprietor Michael Ghilarducci and Executive Chef Antonio Ghilarducci. Guests enjoy dining in the plumstone building or on the decks and terraces surrounding the Italian garden and reflection pool. At the Vinoteca Wine Bar you can try house-made Italian "small plates." These delicious antipasti consist of salads, cheeses, and other vegetables dishes--as well as the Depot’s own house-made cured meats, sliced to order on a bright red Italian "high-performance" slicing machine. They are great with a glass of wine, prosecco, or aperitif.

Dry Creek Kitchen: http://www.charliepalmer.com/Properties/DryCreekKitchen/ Drawing upon regional ingredients is a superior way to eat and one can taste the freshness in Chef de Cuisine Dustin Valette's Dry Creek Kitchen specialties. You can also experience the regional abundance in the six-course, wine-trail tasting menu, featuring "neighborhood" food and wine pairings. Dry Creek Kitchen's wine cellar reflects the area's celebrated appellations, featuring more than 600 Sonoma wines with vintages ranging from 1985 to 2007 and a particular emphasis on Pinot Noir and Chardonnay as well as Cabernet Sauvignon and Meritage Blends. Dry Creek Kitchen is Sonoma County’s answer to the French Laundry.

Ca Bianca: http://www.cabianca.com Ca Bianca’s cuisine is a blend from multiple regions of Italy, from Milano in the north to Sicilia in the south. Our delicious array of tantalizing dishes include house-made pasta and bread, perfectly cooked steaks, seafood classics, creative antipasti, garden fresh salads, and of course, rich desserts.

Farmhouse Inn: http://www.farmhouseinn.com Each plate that Chef Steve Litke creates tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it's all about local, wild salmon from the coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef's garden and fava beans from the neighbor... summer brings its hoards of heirloom tomatoes and herbs from the garden down the road and fresh cheeses from the goat dairy a few minutes away. Each season has its own roster of flavors, textures and even colors.

Madrona Manor: http://www.madronamanor.com/restaurant.htm Upon entering the restaurant, guests are enveloped by the elegant, yet lively atmosphere. Attention to detail, superb wine and good cheer is woven throughout every culinary experience. Madrona Manor captures the rich culture of wine, food and nature inherent to the region. A stellar wine list expresses the varied bounty of the local vintners as well as global sources. Chef Mallgren prepares New Californian cuisine using the finest ingredients available in the county, as well as greens, vegetables, herbs and fruit from our gardens. Visitors can stroll through the beautiful gardens which meander up the hillside just beyond the mansion.

Syrah: http://www.syrahbistro.com The tasting menu is at the chef's whim. It changes for every table, every time. Sometimes the chef will start with smaller versions of items on the menu. He also creates dishes with ingredients he orders especially for the tasting menus. The chef will prepare a progressive menu starting with a sample of the lighter items, then entrees and finish with dessert. Guests have a choice of a four or a seven course tasting menu with a wine pairing option and a foie gras course addition. They also offer a four course vegetarian tasting menu.

Zazu: http://www.zazurestaurant.com "Best chef, sonoma county ... Best cutest darn thing... because her delicious dishes are sourced completely locally from within a half-hour radius. The fact of the matter is that Duskie Estes, co-chef and owner with husband, John Stewart, at both zazu restaurant + farm and healdsburg’s bovolo... Makes our mouths water with culinary creations that leave most diners awestruck. Much of that is due to zazu’s onsite farm, with veggies and greens, and the couple’s flock of chickens, which supply the eggs to make handmade pasta every morning, and their home-cured salumi... What Estes does with the ingredients ... matters the most. It’s the reason why she was featured on the Food Network in 2007 and why Emeril Lagasse calls her a friend." (North Bay Bohemian readers’ poll 2010)

Scopa Restaurant: http://www.scopahealdsburg.com/ Ari and Dawnelise Rosen have created one of the most charming restaurants in Healdsburg, taking over a slice of space just wide enough for two narrow rows of tables. Diners can't help but strike up conversations with strangers and staff members. With rough brick, wood and concrete walls, the restaurant seems as if it would be more at home in SoHo than the Sonoma Wine Country. However, the food is right out of Italy. The chef bakes his own bread, and he's perfected the thin-crust pizza and pasta, particularly cannelloni. The restaurant is a family affair; his father makes the desserts, including Norm's house-made seasonal torte and the exceptional panna cotta. Specialties: Nonna's tomato-braised chicken with polenta; spicy meatballs with tomato sugo and smoked mozzarella; pizza; bread made in house; Nutella and bread for dessert. (SF Gate review)

Saddles Steakhouse: http://www.macarthurplace.com/dining.php At MacArthur Place, Saddles offers exceptional dining and specializes in steaks, chops and fresh seafood. Saddles was named the "Best Beef Restauraunt in California" this year by the California Beef Council and Saddles' wine list offers an outstanding selection of Sonoma and Napa wines earning The Wine Spectator's "Best of Award of Excellence.”

Sonoma-Meritage Martini and Oyster Bar and Grille: http://www.sonomameritage.com/ Executive Chef Proprietor Carlo Cavallo features southern French & northern Italian Regional Cuisine Wonderful selection of choices including perfect pastas and well-executed meats, poultry, as well as a wild game selection. Full service martini & oyster bar with live Dungeness crab and Maine lobster tank. Heart healthy vegetarian dishes.

Tides Wharf: http://www.innatthetides.com/default.aspx?pg=tideswharf&rp=map Made famous in the early 1960's as the backdrop for scenes of Alfred Hitchcock's film classic, “The Birds,” The Tides remains a popular destination for locals and travelers from around the world. The Tides Wharf offers fresh caught seafood specialties as well as pasta, salads, prime rib, steaks and vegetarian selections. House-made desserts and pastries are baked fresh daily. All seats have an ocean view!

Willi’s Seafood and Raw Bar: http://starkrestaurants.com/willis_seafood.html Just north of the town square in Healdsburg, East Coast meets wine country at Willi's Seafood & Raw Bar. The inviting, vibrant decor, and an extensive list of small plates combine with the eclectic drink menu to make visitors feel right at home. Designed for sharing, the menu features items ranging from New England Style 'Rolls" and Latin-inspired skewers to ceviches and tartares. As the locals hot spot, the bar is known for its seasonal cocktails and its large selection of local wines by the glass.

Albion River Inn Restaurant: http://www.albionriverinn.com/restaurant.php Chef Stephen Smith's “ Coastal Cuisine ” menu draws its inspiration from the sea, and showcases perfectly prepared seafood, succulent meat, poultry & pasta dishes, & local organic produce in season to create a truly satisfying dining experience. Enjoy the romantic & softly lit dining room. The award winning wine list, acclaimed cuisine, cozy fireplace, full service bar, attentive service, Charlie Tetoni on piano, and incomparable Mendocino ocean views offer one of the best dining experiences on the coast. The romantic ambiance creates a perfect place to pop the question, or celebrate a special occasion.

La Salette: http://www.lasalette-restaurant.com/ The menu reflects the commitment of Chef Manuel and his staff to create the unique culinary delights of Portugal.  The Chef calls this cuisine “Cozinha Nova Portuguesa.”  Cozinha Nova Portuguesa is a new cuisine, pioneered at LaSalette Restaurant, inspired by traditional Portuguese classics from its present day territories and former colonies. These modern dishes are prepared using refined cooking techniques and presentation while highlighting the freshness, quality and seasonality of ingredients.  Simply, classic Portuguese cuisine meets California Cuisine.  Many of these dishes arrive steaming hot out of the wood-burning oven and fill the dining room with the exotic aromas of true Portuguese cuisine. 

Restaurant Mirepoix: http://www.restaurantmirepoix.com/Restaurant_Mirepoix/welcome.html Located in a charming home in downtown Windsor, Executive Chef Matthew Bousquet creates inspired French cuisine with a distinct twist. General Manager Bryan D. Bousquet’s gracious cordiality influences all aspects of front of the house service and wine program. Together they provide an outstanding dining experience in a romantic setting that accommodates seating for only 24 patrons. Mirepoix made the Michelin Guide San Francisco with a star in the 2011 guide.

All of our recommended restaurants are worthy of a celebratory dinner, either for your wedding day or for a higher end rehearsal dinner. To get more details on which settings are appropriate for your group, both in terms of cuisine and group size, please give us a call at (707) 225-1862.