New Restaurant Opening: Bistro 100
You had us at Cabernet braised brisket. And at hot chocolate donut. These are just two of the menu items slated for the new Bistro 100, just debuted in downtown Petaluma in early January, on Second Street across from the movie theater.
Why the “100” name, if the place is on Second Street? It’s because chef-owner Garrett Adair promises to source all ingredients, beer and wine from within 100 miles of the restaurant. That’s down to the caramelized onion, Yellow Finn lumpy potato, red wine demi-glace, and glazed carrots in the brisket dish, to the Sonoma Vella Dry Jack cheese in the French onion soup, and the Sonoma Vin apple cider vinaigrette that dresses the baby spinach, goat cheese and shaved onion salad.
It’s really not a tall order for the French-NorCal themed eatery, considering how much premium meat, dairy, fish and produce is farmed in Sonoma County, and the near endless array of top-notch wineries and artisanal breweries.
And Adair is dialed into the local food shed community, having trained in some of Sonoma County's top restaurants including Forestville's Farmhouse Inn & Restaurant, and Sebastopol's 101 Main Bistro & Wine Bar. Since 2007, the Sonoma County resident has run his own Chef Adair-Private Chef Services company, focusing on organic and sustainable produce hand-picked from local farms, all natural meats, sustainable fish, free range poultry, and grass fed dairy products. He makes his own custom spice blends and works with small batch local wine producers.
For his all-day bistro menu, recipes will be driven by the seasons, delivering casual-chic comfort food like pulled chicken sliders of Sauvignon-Blanc braised Petaluma poultry on brioche; Fort Bragg black cod over braised leek and turnip, celery root puree and Meyer lemon coriander gastrique; or profiterole and honey orange ice cream with salted caramel sauce.
“I love searching out the freshest and best ingredients from Sonoma, San Francisco, Point Reyes, Napa, and my own garden,” Adair said. “I source foods that are only fresh, farmed locally, or otherwise unique and fun. This is what I call American Haute Cuisine — fun, exciting, over-the-top delicious, and approachable with unique artisan plating."
While most of the menu will celebrate classics, Adair will pepper the listings with more elaborate specials, too, such as a soft boiled quail egg set on “dirt” of saffron, truffle and seeds, or lavender duck moistened in black berry Cabernet sauce.
Like any favorite spot, there will be a burger, as well. Called the 5 Mile Burger, it will showcase certified organic and grass fed beef from, yes, within five miles, topped in onion marmalade, local Triple Cream Brie, and arugula on a brioche bun.
You had us at the burger.
Details: Bistro 100, 140 2nd Street, Petaluma, 707-981-8228, www.bistro100petaluma.com.