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Dry Creek Kitchen Restaurant Review: Dry Creek Kitchen has helped guide Healdsburg’s maturation into a restaurant destination. While it’s just one outpost in chef Charlie Palmer’s nationwide collection, it has a special mission --- to celebrate Sonoma County’s culinary richness. Sure signs he’s seriously seduced: transplanting his family from NYC to the neighborhood, and a weighty wine list exclusively drawn from Sonoma’s appellations (plus corkage waived for county-designated BYOs). And then there’s the progressive American menu: it ebbs and flows with what’s at the farmers market behind the restaurant and stays as lovingly local as possible. Crisp-skinned duck breast is paired with mini caramelized apple tarte and confit. Other dishes include carrot soup poured over a white poof of cardamom flan with candied ginger, and Pacific bass in sweet tarragon sauce with butter-glazed radishes. Occasional exceptions to the local rule are forgivable, such as with a duo of diver scallops seated atop pickled cabbage and braised Midwest Kurobuta pork belly. A three-course “neighbors menu” woos local residents. In summertime, the sidewalk patio becomes the “it” place to dine, although tall glass doors fronting the entire room offer a colorful Plaza view year round.