Recently in Sebastopol Category

Pine Cone Restauraunt reopens

Patisserie Angelica

Posh burgers can be a bit like a beautiful woman -- each delightful in their own way, but with certain charms only appreciated by the beholder. Thin or thick around the middle; dressed impeccably or bare; with pickles or without.I'm...

There's an undeniable charm to eating in a railway car. Chummy quarters, dim lighting and feeling transported to a slower, more romantic time when travel didn't include pat-downs and families in sweat pants.Captivated by romantic visions of the past...

It used to be that you could pretty much throw a slab of raw fish at me and I'd clap my hands in joy -- kind of like a sea lion. Coming from the Midwest, where seafood tended to lean...

Showing their passion for oft-overlooked cuts (as well as more everyday eats) into their French-Mediterranean menu, young husband-and-wife chefs Eric Korsh and Ginevra Iverson have created a comforting mix of old-meets-new school dishes at the recently opened Restaurant Eloise in Sebastopol.

If you know anything about Dan Smith, the owner of Sebastopol's French Garden Restaurant & Brasserie, you know that local boy-turned-entrepreneur-turned-philanthropist- turned-restauranteur doesn't go down without a fight. Though he's struggled to attain his ambitious vision of a Michelin-starred farm-to-table eatery after two chef departures and mixed reviews of the cuisine since opening in 2006, he's far from throwing in the towel. In fact, he seems more excited about the restaurant than ever

Mark's already proven himself to locals--from his years of service as winery chef and caterer to his ever-intruiging menus at the old Saint Rose. We get it. But the new spot reflects more of his comfort with, uh, comfort foods. Easy-going preparations of farm-fresh ingredients that feel so very right out here

Hopmonk needs work

Spend a thoughtful afternoon eating daal, saag paneer, momo, tikka masala and naan at Himalayan Tandoori and Curry House? It's a sacrifice I'm willing to make over and over (and over) again for the betterment of humanity...and in support of the cuisine of our friends from Tibet