Hungry for something new? Get yourself to these recently opened or revamped Sonoma County restaurants.
Vignette, Sebastopol
Chef Mark Hopper (Bouchon, Farmshop Marin) has the chops for fancy cooking. But now, he’s turned his passion to pizza, as in Neapolitan-inspired pies served inside of a space featuring concrete floors, wood tables, and a roll-up garage-door. What makes these tasty treats extra special is his dedication to ingredients sourced from Sonoma County and Italy. Be sure to check out the meatball parm, smothered in imported Corbari tomato sauce, fat-n-juicy sliced housemade meatballs, Parmigiano-Reggiano, garlic and mozz. 6750 McKinley, Sebastopol, (707) 861-3897
Osteria Aventine, Glen Ellen
What do you do with a 170-year-old gristmill in the heart of Jack London country? If you’re Adolfo Veronese, Gian-Paolo Veronese, and Rodrigo Nevado, you turn it into a classic Italian restaurant. Locals gather in this two-story dining space for wood-fired pizzas, meatballs stuffed with mozzarella, basil pesto and golden raisins set atop soft polenta, and a hallmark dish from the trio’s original Taverna Aventine in San Francisco: popcorn, dusted in Parmigiano, parsley, salt and pepper, and a kiss of black truffle oil. 14301 Arnold (in Jack London Village), Glen Ellen, (707) 934-8911
Lydia’s Express, Sebastopol
The renowned raw/vegan guru Lydia Kindheart brings her organic fare to a renovated 1930s Pullman train dining car in Gravenstein Station. Big flavors are delivered in burgers made from quinoa, carrots, beets, celery, kale, parsley, basil, and sesame. Also of note, the signature raw green soup, a cold blend of kale, avocado, cucumber, cilantro, ginger, celery, herbs, lemon and seaweed flakes. 6761 Sebastopol (in Gravenstein Station), Sebastopol, (707) 861-9431.
K&L Bistro, Sebastopol
Chef-owners Karen and Lucas Martin knocked out a wall and took over the space next door, so that means more room for you. Seating has grown to 80, plus 26 in a new full bar/raw bar/lounge. Specialties include house-made charcuterie of warm rabbit rilletes, as well as a new mesquite wood fire grill for whole branzino dressed in olive oil and fleur de sel. 119 South Main, Sebastopol, (707) 823-6614
Catelli’s, Geyserville
This Italian gem remains the same rustic, soul-satisfying destination, but the former tiny wood patio in back has been transformed into a 7,000 wonderland featuring a full bar, bistro seating, an adjacent garden, and the main floor done in an elaborate swirl of Italian, black-and-white checkerboard marble. 21047 Geyserville (at Highway 128), Geyserville, (707) 857-3471
Corks, Forestville
Tucked in an 1890s farmhouse at Russian River Vineyards, this area staple dates back to the 1960s. An extensive renovation, along with the planting of a new culinary garden, brings a fresh, sophisticated setting and a revamped, veggie-centric menu for dishes like sous vide Mary’s chicken slow-cooked in garden herbs and duck fat, then pan roasted with Corks Farm sugar peas and tendrils, alongside dried cherry quinoa. 5700 Gravenstein Highway North, Forestville, (707) 887-3344
