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Chalkboard Restaurant Review: Past an intimate lounge and down a narrow hallway, Chalkboard’s main dining room opens up into a warmly-lit space with arched ceilings, large mirrors and 60-plus seats including a striking communal table front and center. Inspired by Chalk Hill’s organic garden, executive chef Shane McAnelly (Zero Zero, Va de Vi) creates small plates that invite guests to come out and play. The hamachi crudo with fennel, daikon and basil, pulsed with green apple, scallion and lemon purée is art for the eye and palate. Delicately-smoked pork belly biscuits with maple glaze, pickled onions and chipotle mayo leave diners wanting more. Share the entrée-size sampling of all homemade pastas, including kabocha squash "zucca" --- white cheddar sauce, walnut pesto and arugula over garden squash and macaroni that takes “mac ‘n’ cheese” beyond. Wines pay homage to Sonoma County; house cocktails contribute to the frisky vibe. A lasting nod to the whimsical is the deconstructed candy bar: a dense brownie layered with caramel, roasted chocolate crémeux, nougat ice cream and peanut crunch. Dine on the patio where plush chairs, twinkling lights and tabletop fire pits await.