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John Ash & Co. Restaurant Review: Vaulted ceilings and tall, arched windows lend the dining room a churchlike elegance --- breaking bread here always feels welcoming and bright. A fireplace warms winter patrons, while a retractable glass patio expands the space considerably, allowing summertime guests to experience first hand the property’s surrounding vineyards. The menu features mostly farm-to-table Sonoma County ingredients, including herbs and produce from the restaurant's own garden. Start with Hog Island oysters or calamari fritti with Asian slaw and Thai basil dipping sauce. Settle in for serious meat, like the Angus beef skirt steak or boneless beef short ribs with sour cream whipped potatoes. Diners may also encounter grilled lamb T-bone with flageolets, rainbow carrots, baby artichokes and lamb sweetbreads. Trust the wine steward to marry your dishes with varietals from an extensive list. Knowledgeable and amicable waitstaff work the room. A woody, masculine lounge in front of the restaurant allows for casual bites and sophisticated cocktails by the bar.