THIS RESTAURANT HAS CHANGED LOCATIONS Zazu Restaurant & Farm

THIS RESTAURANT HAS CHANGED LOCATIONS Zazu Restaurant & Farm Restaurant Review:

Dynamic duo spouse-chefs, John Stewart and Duskie Estes, a former Iron Chef contender, elevate this country roadhouse, a reformed biker bar, into a showplace for Sonoma County’s finery. What the farmers and purveyors who frequent their screen door don’t provide, the couple contribute: they cultivate their own garden and orchards, and cure meats with obsession. The menu embodies simplicity, playfulness and dedication to local terroir (listings detail source and ingredients). Small plates might include house-made fennel sausage and marmalade, Zazu-cured duck prosciutto with melon and torn basil, or ravioli with mint and homemade (of course) mascarpone. Big plates run the gamut from wild salmon with corn griddle cakes and watermelon, to zucchini “three ways” (gratin, fried blossom and foam). Happily, certain dishes like balsamic pork shoulder and a Bellwether Farms Carmody cheese sandwich with spicy tomato soup bridge the seasons. Dipping signature nutter-butters into dark chocolate fondue makes for a happy ending. Heighten the “keeping it real” feel by watching the kitchen action while dining at the copper-topped bar.