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Spoonbar Restaurant Review: Fronting the eco-certified h2hotel, Spoonbar’s hip retro-moderne design includes a communal table crafted from a single reclaimed acacia, blue Eames chairs, a cement wall adorned with raised yellow daisies and a waterfall of hypnotically see-sawing miniature spoons. The bar and restaurant literally spills onto the sidewalk near Healdsburg’s plaza: on warm days, an accordion glass wall frees the dining room past its usual confines. Cocktails are memorable and fun, or choose from a list of intriguing old- and new-world wines, including a handful on tap. Chef-couple team Patrick and Casey Van Voorhis (Acquerello, Quince, Bouchon) took over the kitchen in early 2016, and together are revamping the small plates menu with an emphasis on seasonal vegetables and sustainable seafood. Early dishes include roasted carrots sautéed in a brown butter egg yolk, hamachi crudo in a citrus sauce, house-made gnocchi with caramelized cabbage, and Arctic char served with Brussels sprouts and black garlic. Desserts follow the seasonal trend: winter's offerings include apple tarte Tatin topped with Cognac ice cream, and a refreshing quince sorbet with persimmon and pineapple guava granité.