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Carneros Bistro & Wine Bar Restaurant Review: Freshness is the rule at this hotel restaurant in the heart of Sonoma wine country. A 480-square-foot garden on the side of the restaurant is the first clue of the “straight from the earth to your plate” philosophy. Wood-beamed ceilings and a spacious dining room create a relaxed mood where patrons can gaze upon the efforts of the kitchen crew at the wood-fired grill. The menu highlights fine NorCal purveyors: poached Petaluma eggs with chicken-sweet potato hash for breakfast; Oak Hill Farm delicata squash soup with chestnut-bourbon crème fraîche; CK lamb T-bone from nearby Healdsburg; or a dynamite mac ‘n’ cheese twist: orecchiette and creamy Cypress Grove goat’s milk cheese, English peas and porcini dust crust. The Carneros café menu is available at the hotel's spa; the peach salad with Serrano ham, toasted almonds and balsamic vinegar tastes even better after a grapeseed oil massage. Sample wine from the all Sonoma-grown list. Flights and half-pours let you explore the county, and the menu lends itself to paired nibbling. Keep dessert in mind --- perhaps persimmon cake shaped like an old-fashioned donut but elevated with saffron-cardamom ice cream, or a spearmint ice cream sandwiched between cocoa nib cookies.