Fabulous eating and drinking spots seem to be popping up like crazy around the plaza in Healdsburg, our somewhat more cosmopolitan neighbor to the North. After recently hearing of the fourth new spot opening in as many months, I thought it important to spend a day investigating the dining scene there during a whirlwind afternoon of four lunches, cocktails and even a little wine tasting. Yes, four lunches. These are the things I am willing to do to bring you the scoop on great new Wine Country food happenings, my dear readers.
Pulling into the charming little town of Healdsburg always makes me happy and hungry. I just love their redwood-filled square, very much like our own, littered with visitors resting on park benches and locals walking their pups. There is never a doubt in my mind that a visit here won’t be filled with exciting meals and plenty of great wine. Shopping, whether it for clothing, gifts or food, is also truly a treat. Although this visit, I pulled myself away from the glittering boutiques and my favorite cheese shop and head to the first stop of the day, Spoonbar. The restaurant, which is located inside the newish and completely chic h2hotel – opened by the same team that owns the Hotel Healdsburg – is just a block off the plaza. The trendy dining room and bar is bright, super modern and has oversized folding doors that on this day were opened wide. The long wooden bar partly which overlooks the sidewalk, was the absolute ideal spot to be on the stunning, golden day we were there. I was sure the food here would be nice, but I was most looking forward to one the restaurant’s signature cocktails. Mixologist extraordinaire, Scott Beattie, who made his name creating fresh, market-driven cocktails based on historical recipes at Cyrus, heads the bar program. After agonizing over the pages long list of scrumptious sounding concoctions, I chose the Mai Tai and my dining companion, the Hemingway. Both, were as close to cocktail perfection as a drink could be, with fresh fruit juices, artisan liquor and pretty garnishes. Spoonbar’s lunch menu is a tad ho-hum, filled with pleasant salads and sandwiches, a handful of main plates. We chose a spaghetti with rock shrimp, fresh noodles that were seriously doused in a rich, seafood-inflected stock. The dinner menu with plenty of small plates for munching seem a bit more conducive to the stellar cocktail mentality, so I am already plotting my return to indulge in a Moscow Mule and the spicy lamb meatballs. Find more information about Spoonbar at h2hotel.com.
Douglas Keane, the chef and owner of Healdsburg’s two Michelin Star spot, Cyrus, recently opened Shimo, a clubby, modern steakhouse by night, Japanese noodle bar by day. Not since I was last in New York City have I slurped such tasty noodles. Gigantic Asian bowls are filled to overflowing with a choice of Ramen or Soba noodles, a selection of housemade broth and a fun selection of vegetable and meat additions. We opted for one of both noodle types, although our favorite was the steaming bowl of soft ramen noodles, floating in a dashi-ginger broth, finished with a heaping portion of succulent pork belly, tart cabbage kimchee and a spectacular slow poached egg. I cannot believe that I am about to say this, but I am already counting the days ‘till it’s raining and cold. On that day, I will be first in line for one of these massive Asian noodle bowls. Two runny egg yolks and plenty of cold Sapporo please. Visit shimomodernsteak.com for details.
I will be honest with you, I love sausages. Although, I am a bit fussy about the sausages that I do eat when I finally breakdown and actually allow myself to eat one. They better be tasty, handmade, with great ingredients and preferably on the greasy side. I yearn for a great bun. Fresh and made on site, all the better. Condiments should be kept to a minimum. A house pickle relish, fresh roasted peppers, good quality grainy mustard or even some just-sauteed sweet onions. After an afternoon of wine tasting, what could be more satisfying than a simple sausage sandwich before heading back to the room to rest up before an evening of wine pairings and more than likely a swanky dinner? Healdsburg’s newest temple to all things sausage, The Wurst, pays homage to the great midwestern meal in a bun. The front patio at this cool little eatery is the ideal spot to rest between winery stops, draft beer in hand. The Wurst is located at 22 Matheson Street, one block off the plaza. Call 694.0770 for information.
The much anticipated brick and mortar restaurant from Healdsburg’s longtime caterer Mateo Granados recently opened to rave reviews. The charming dining room exudes Latino warmth and hospitality, somehow even managing to smell like the heavenly corn and chile scents of Mexico. Because it was such a spectacular afternoon, we opted to lounge on the back patio, under one of the many umbrellas, Grande Marnier margarita close at hand. We happily – even after three lunches before this – dove into a decadent, olive oil laced guacamole paired with crispy just-fried flour tortilla chips. Just as I thought I couldn’t possibly eat one more thing, the somewhat overly cheerful waitress delivered our platter of fish tamales drenched in a sweet, roasted tomato sauce and all presented on a beautiful banana leaf. The tacos of roast lamb and of suckling pig were generous and made even more lovely with the addition of their homemade, slightly spicy chile sauces. Mateo’s modern adaptations of his Yucatan heritage shines here, each dish boasting a loving influence of Northern California’s outstanding array of artisanal ingredients. mateogranados.com.
On The Menu
Ramekins hosts Joyce Goldstein, one of America’s most respected chefs and food experts, during their “Chef’s Table: Venice” on October 21, beginning at 5:30 p.m. During this hands-on, intimate cooking class, guests will prepare a delicious six-course menu of Venetian specialties and then enjoy what they’ve prepared during a seated dinner with Goldstein. Call Ramekins at 933.0450 to attend.
• This Saturday, October 22, visit Ty Caton Winery at their Eighth Street Winery for their “Third Annual Barrel Tasting” party. From 11 a.m. until 4 p.m. taste futures of their 2010 vintage straight from the barrel, along with their current release wines and light appetizers. Please r.s.v.p. by calling Kelli at 938.3224, extension one. Visit tycaton.com for information on the winery.
• Not necessarily a food event, but one I find delicious all the same, the spectacular Cornerstone retailer, Artefact Design and Salvage, is having their first huge sale in more than a decade. At this week’s “Hoist and Haul Event” from October 22-30, find discounts of more than 40 to 70 percent off most of their inventory. For details visit artefactdesignsalvage.com or call 933.0660.
• Celebrate harvest with the Robledo Family Winery during their “Ninth Annual Harvest Festival” this Saturday, October 22 beginning at noon. There will be the blessing of the grapes, live Mariachi music, a performance by Aztec dancers, a grape stomp competition and plenty of food and wine, of course. Reservations are required and can be made by calling 939.6903.
• If you’re a Zinfandel fan, you’ll want to be sure to join St. Francis Winery on Saturday, October 22 beginning at 3 p.m. for their “Zinfandel Sale and Harvest BBQ.” Executive Chef David Bush will be at the grill and there will be live music by the Carlos Herrera Band. Reservations are required and can be made by calling 888.675.WINE, extension 259.
• Visit northern Sonoma County the weekend of November 5 and 6 during the “Thirteenth Annual Wine and Food Affair.” This is a perfect opportunity to experience some of the most fantastic wine and food pairings the region has to offer from over 100 wineries at the stretching across Dry Creek, Russian River and Anderson Valleys. Visit wineroad.com for all the details and to purchase tickets.
Classic Mai Tai
Recipe from Scott Beattie’s Artisanal Cocktail Book
Makes 1 cocktail
1 1/2 oz St. George Agua Libre Rum
1 oz fresh squeezed lime juice
1/2 oz Orange Liquor (preferably Qi brand)
1/2 oz Small Hands Orgeat Syrup (an almond-Brandy syrup)
1/2 oz simple syrup made with Demarara sugar
Add all ingredients to an empty mixing glass, add enough ice to fill the glass. Shake hard for 7 seconds and strain into a 12 oz. Collins glass filled half way with fresh ice.
Kristin Viguerie is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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