Open late Fri.-Sat.
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THIS RESTAURANT IS CLOSED Sonoma Kitchen Restaurant Review: Sonoma Kitchen sports an airy dining room that is all blonde wood and windows, making lunchtime people-watching part of the ambience. But beyond the trendy design it's the menu that's magic. Executive chef Timothy Groady has employed his experience ranging from The Waldorf-Astoria to an exclusive resort in Napa Valley to create a menu that picks and chooses from the best of contemporary cuisine. Even the starters cross the country: grilled Carolina barbecue shrimp, Hudson Valley moulard duck foie gras and New Bedford bay scallops and morel mushroom ragoût. Entrées include fish from Alaska and Hawaii and tender lamb. Desserts include witty interpretations of crème brûlée and baklava as well as house-made ice cream. Plan on spending extra time perusing the lengthy wine list.