Multiple japanese dishes as seen from above
SingleThread Farm Restaurant & Inn

Best Restaurants in Sonoma County

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Get a taste of Sonoma County's best restaurants with these delicious award winners by Michelin and Zagat for 2020.

Read on for suggestions on new hot spots, revamped gems and ideas on what to eat this year:

Quite notably, in the 2020 edition of the Michelin Guide, the new SingleThread in Healdsburg scores with three stars again, repeating its first ever win in 2019. That makes it the first restaurant in Sonoma County to ever win this honor. Note: Michelin and Zagat aren’t releasing ratings this year, so these ratings reflect last year’s ratings and winners.

As the Guide notes, "’Exquisite’ barely begins to describe a meal at this Healdsburg jewel, where every detail has been considered, from the moss and flowers cradling the amuse-bouche presentation to the packets of heirloom seeds that are sent home as parting gifts."

Restaurants honored with One Star ("a very good restaurant in its category") include Farmhouse Inn in Forestville.

In 2020, Michelin handed out the Bib Gourmands awards, too, representing remarkable restaurants that serve two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included). Gaining acclaim were Diavola Pizzeria + Salumeria in Geyserville, Bravas Bar de Tapas in Healdsburg, Chalkboard in Healdsburg, Glen Ellen Star in Glen Ellen, Risibisi in Petaluma, El Molino Central in Sonoma, Ramen Gaijin in Sebastopol, and Stockhome in Petaluma.

Zagat Guide's 'Essential Sonoma County Restaurants' for 2020:

Two people eat sandwiches and charcuterie at Thistle Meats, Petaluma
Thistle Meats, Petaluma

Newest showstopper, award-winning restaurant SingleThread garnered three precious Michelin Stars:

SingleThread, Healdsburg

A salad of beautiful vegetables at SingleThread Farm Restaurant & Inn, Healdsburg
SingleThread Farm Restaurant & Inn

Restaurateurs Kyle and Katina Connaughton finessed every last detail of the combination restaurant and luxury inn. They planted their own five acre SingleThread Farms property between the Russian River and the historic San Lorenzo Ranch nearby, and established a 3,000-square-foot rooftop garden above the restaurant, both dedicated to growing boutique ingredients for the food and cocktail menus. There, Katina raises delicacies like several types of negi (onions), root vegetables like kintoki carrots and kabu turnip, greens like chingensai and komatsuna, Japanese pumpkins, kamo nasu (eggplant), and yurine (lily bulbs). 

Set in a grand building owned by the Seghesio wine family near Healdsburg Plaza, the elegant space is home to equally sophisticated cooking.

The concept is kaiseki - elaborate multicourse meals crafted as art - and donabe - rustic clay pot cooking. Menus change daily, but might means delicacies like black cod Fukkura-san (donabe style) with root vegetables, cabbage, charred onion, and walnut-nori pesto; plus wild salmon donabe-smoked over cherry-blossom-wood with fermented rice, salmon roe, and wild ginger. 

Even with all the exotica, there's a healthy dose of Sonoma County in the seasonal recipes, with the farm boasting olive trees, beehives and chickens, all to feed the restaurant. Other specialties might include Sonoma Coast sea urchin with kojo negi custard, watercress and caviar; and whole roast Sonoma pigeon with purple mustard spinach, matsutake mushroom and sansho (pepper spice) vinaigrette.  

Enjoy these other new, top-notch restaurants just debuted this past year, too, including a remarkable collection of highly inventive, global cuisines:

More Favorite Sonoma County restaurants:

Valette, Healdsburg

Liberty Duck Trio is served at Valette, Healdsburg
Liberty Duck Trio at Valette, Healdsburg

Former Dry Creek Kitchen talent Dustin Valette is rocking the food world, bringing in crowds for his contemporary Cal-global cooking and a sexy, reclaimed wood-trimmed, open kitchen ambience. Reservations are recommended to score a table laden with seasonally (and often weekly) changing dishes like slow cooked celeriac soup with toasted pistachios, yellow beet tartare and goat cheese meringue, or crispy skin local sable fish with MIX garden bok choy, roasted ginger dashi, toasted soba noodles and spicy kimchee purée.

Be sure to start with hand crafted charcuterie from the custom-made curing case, and if you're feeling adventurous, tuck into the "Trust Me" menu where Valette sends out a multi-course feast of his daily picks.

Bird & The Bottle, Santa Rosa

Mini Burgers from Bird & The Bottle, Santa Rosa
Bird & The Bottle, Santa Rosa

Matzoh ball soup, prepared ramen style. Cheesy grits topped in pickled shiitakes, grilled chicken, cured egg, and spicy schmaltz. They seem like odd recipes, but restaurateurs Mark and Terri Stark are professionals, so their modern tavern melting pot works well.

There are grilled and chilled shellfish accompanied by Southern Saltines and Korean chile buerre blanc; clam chowder studded with kielbasa; kimchee latkes with sour cream and garlic chives; chicken fried oysters with shiso leaf and spicy mayo; and schmears like smoked black cod with sour cream, onion, and fresh horseradish. Try it, you'll likely be happily surprised. 

Amy's Drive Thru, Rohnert Park

The Amy veggie burger and french fries from Amy's Drive Thru, Rohnert Park
Amy's Drive Thru, Rohnert Park

It may seem odd to be proud of a drive through, except this is a showpiece of locally sourced, boutique products, and it might well be a true café, decorated with a living plant roof and solar panels. There's even table service, and the fast food isn't entirely fast, since all recipes are made from scratch and cooked to-order.

It comes from the creators of Amy's Kitchen, all the food is vegetarian, and available as vegan and/or gluten free, but really, you won't miss the meat. Skinny sunflower seed oil-fried fries are smothered in thick tofu chili and cheese, while the Amy's Burger brings a double patty of veggies, mushrooms and grains, topped with double cheese, tomato, onion, Sonoma Brinery pickle, and Fred Sr.'s regular or spicy secret sauce all on a toasted bun. For more farm-fresh flavors, dig into the sweet salad of seasonal lettuces, roasted yellow beets, dried cranberries, candied pecans and goat cheese with ranch, balsamic or raspberry vinaigrette, and cap it off with a Sonoma dairy-sourced milkshake.

Trading Post, Cloverdale

The bakers are hard at work at this steaming hot project from San Francisco's AQ, TBD, and Bon Marché team. From the hearth oven emerges golden crusted country levain, focaccia to be topped with goodies like meat and cheese, and a sinful dessert bread made with 50 percent flour and water, and 50 percent fruit and nuts. 

Recently, a full restaurant opened next door, tempting with farm-to-table bites such as fried chicken with veggies in apple cider glaze, cabbage bacon soup with poached pear and brown butter crouton, or Dungeness crab tartine with fennel and radish.

Hazel, Occidental

Owners Jim and Michele Wimborough wow with Cal-Med cuisine at this cute cottage, in savory signatures like scallop crudo dressed with Santa Rosa plums, or grilled octopus with River Dog cannelini beans, shaved fennel, watercress, orangen and olives.

Most ingredients are local, like the Valley Ford cheese on the sweet corn, cherry tomato and jalapeno pizza, or the just-caught salmon roasted in the oven with leeks, Yukon creamers, tomatoes, spring onions, and Greek olives. Local wines? You bet.

Guerneville Bank Club, Guerneville

Chile Pies Baking Co. and Nimble & Finn's Ice Cream are found in the Guerneville Bank Club, Sonoma County
Chile Pies Baking Co. and Nimble & Finn's Ice Cream

In 1921, the big white building on Main Street housed an actual bank full of money. Now, its vaults are full of pies and ice cream. Doing double duty as a collective retail and art gallery space, the eye-candy design offers an eclectic mix of art shows, handcrafted pies, homemade ice cream, clothing, and home accessories, plus a history display of Guerneville compliments of the Russian River Historical Society.

The pies come from Chile Pies Baking Co. in flavors like strawberry rhubarb, apricot cherry, or the signature chile apple pie made with sweet apple and green chile filling, cheddar cheese crust, walnut streusel topping, and red chile honey drizzle. The ice cream, meanwhile, is the work of Nimble & Finn's, in temptations like Bulleit Bourbon with chocolate covered pretzels, cold steeped Melody coffee, or lavender honeycomb.

K&L Bistro, Sebastopol

This magical little spot was recently expanded in order to serve its many fans, but hasn't lost an inch of its charm. The setting is bistro, down to white linens, and the service is old-school delightful, meaning it's attentive, friendly, and professional, without being obtrusive.

The food is elegant but Wine Country approachable, offering seasonal and local fare such as house-made crab cakes, fresh oysters, and house made charcuterie. New to the menu are chef-caliber craft cocktails, more wood-fired grill items, a greater variety of craft beers, and an expanded raw bar. And it all adds up to a dreamy place to gaze into each other's eyes - more oysters, please?

Folktable, Glen Ellen

Open face crab sandwich with salmon roe and microgreens

Opened in Fall 2020 and already a local favorite, Folktable's farm-fresh, seasonal cuisine is created by Top Chef finalist Casey Thompson. Open for lunch and afternoon snacks in the Cornerstone Sonoma complex, casual Folktable makes delicious art of toasts, salads, soups, and larger plates, like a deceptively simple Dungeness crab roll with spicy giardiniera aioli and cabbage salad. It's first-come, first-served in the lovely open-air gardens here, as they don't take reservations. 

Hana Japanese Restaurant, Rohnert Park

In 2015, owner Ken Tominaga completed an extensive renovation on his wildly popular Japanese eatery, nearly doubling the space. He added a lounge with a low-slung, overstuffed couch, a long, raw wood table, and a raw wood bar set with raw stump stools, to complement the main dining room and sushi bar that shines with seasonal offerings like gnome fish and amberjack.

Willi's Wine Bar, Santa Rosa

People sit and enjoy the evening on the patio
Willi's Wine Bar

This iconic Santa Rosa roadhouse has been reborn in an extensively renovated 3,000-square-foot space less than four miles from its original location. An open floor plan, soaring ceilings, brass lighting, and a 13-seat bar help capture the casual, laid-back nature of Sonoma County Wine Country. You'll find both locals and visitors here, enjoying a quick bite or lingering over a glass of wine. The menu features international small plates, some wildly inventive and others comfortingly familiar. Popular favorites include goat cheese fritters, Tunisian roasted carrots with mint, Moroccan lamb chops, and mushroom soup shooters. 

Now, get ready to eat!

Find more info about restaurants in Sonoma County.

Written by Sonoma Insider Carey Sweet