Welp, looks like you're going to have to go to wine country again.
We know. Stay strong.
And, most importantly, find your way to Kitchen 335, a new wine country boîte helmed by a chef who cut his teeth at Persimmon and Willi's Seafood & Raw Bar. It opens tonight for dinner on Healdsburg Square, and here it is in pictures.
You're in wine country, so naturally you'll already be with a date. The two of you will head into this cozy little respite after an exhausting day of sipping your way through all of Sonoma County, noting the charming murals of children playing with farm animals on the wall. They get their ingredients from local farms, of course, which is the only logical explanation for those.
You'll be led to one of the heart-of-redwood tables to your left, casually dropping that knowledge as you check out the menu, which you can see being prepared in the open kitchen. Start with the grilled prosciutto wrapped in mozzarella with truffle fig balsamic vinaigrette. From there, move on to a main like roasted chicken with baby carrots, fresh spätzle pasta, mascarpone, and lemon thyme jus.
Yes, they also do the whole farm-to-cocktail thing here, as evidenced by the Flavor 335 with mezcal, reposado, peach-and-mint purée, seasonal peppers and peach shrub.
Those old cocktail ingredients.
We know. Stay strong.
And, most importantly, find your way to Kitchen 335, a new wine country boîte helmed by a chef who cut his teeth at Persimmon and Willi's Seafood & Raw Bar. It opens tonight for dinner on Healdsburg Square, and here it is in pictures.
You're in wine country, so naturally you'll already be with a date. The two of you will head into this cozy little respite after an exhausting day of sipping your way through all of Sonoma County, noting the charming murals of children playing with farm animals on the wall. They get their ingredients from local farms, of course, which is the only logical explanation for those.
You'll be led to one of the heart-of-redwood tables to your left, casually dropping that knowledge as you check out the menu, which you can see being prepared in the open kitchen. Start with the grilled prosciutto wrapped in mozzarella with truffle fig balsamic vinaigrette. From there, move on to a main like roasted chicken with baby carrots, fresh spätzle pasta, mascarpone, and lemon thyme jus.
Yes, they also do the whole farm-to-cocktail thing here, as evidenced by the Flavor 335 with mezcal, reposado, peach-and-mint purée, seasonal peppers and peach shrub.
Those old cocktail ingredients.
