Vineyards Inn

Vineyards Inn Restaurant Review:

The flavors of Spain dominate at this quaint Sonoma restaurant, featuring a vine-covered, all-weather dining terrace from husband-and-wife co-owners Steve and Colleen Rose. Start with a sipping tequila or cocktail from "Colleen's Bar," or a glass of wine on tap from a local producer. Chef Steve "Esteban" Rose's Spanish cuisine is made from fresh, organic ingredients sourced locally and sustainably, including many from the Rose's own organic/biodynamic garden. Start with tapas such as gambas al ajillo (shrimp in white wine and garlic sauce) or one of the paellas, which can also be taken to cook at home, such as paella Valenciana, with chicken, clams, mussels, shrimp, house-made chorizo and roasted peppers. The entire menu is strong, from the Basque fisherman’s stew to savory preparations of meats, chicken or fish. Desserts tend to focus on seasonal fruit. Every month the restaurant hosts a nine-course, family-style Basque dinner; it’s like taking a trip to San Sebastian without the airfare.