12 Best Restaurants in Sebastopol, Napa and Sonoma

A portrait of restaurant consultant and Campanella co-owner Tom Rutledge's grandmother large in the covered patio seating area of his stylish yet snug restaurant inspired by East Coast Italian-American "red sauce" cuisine. The chef's 21st-century remixes of classics like the ones Nonna prepared in Brooklyn include marinara meatballs, butter beans, eggplant Parmesan, steamed clams with linguine, chicken cacciatore, and gnocchi with Bolognese ragout.

The mixologists at this verdant "bar-focused restaurant" whip up creative "garden-to-glass" cocktails meant for pairing with neo-comfort food whose ingredients, especially the produce, are primarily cultivated in west Sonoma County. "Umami bomb" mushrooms with sticky rice and the tofu with five-spice pistachio entice vegans and vegetarians at dinner, but with pork belly skewers, chicken wings to share, a smash burger, and pan-seared fish, there's plenty for carnivores and pescatarians.

Northern California's diverse farm-fresh and ocean-fresh ingredients and global culinary influences converge exuberantly at this brick-walled bistro with brass-colored wire chandeliers, teal walls, and plush mahogany-brown booths. The food, much of it prepared by wood fire, matches the polished yet informal atmosphere, with pickled vegetables, oysters, and caviar whetting the appetite for shareable starters like ceviche, fried calamari, and roasted beets, followed by entrées that might include grilled fish or hanger steak, a pasta plate, or a heritage pork chop.

The chefs behind this open-kitchen storefront eatery have mastered the art of fusing northern Thai and Northern California techniques without sacrificing authenticity. Hits such as whole fried chili-pepper fish, green papaya salad, and curry-marinated duck breast captivate even before the first bite with their fragrant aromas, colorful presentation, and obviously fresh locally cultivated ingredients.

The chef at this café, wine bar, and bottle shop prepares the primarily small bites—among them yellowtail crudo, ricotta tartine, duck-liver mousse, and baba ghanoush—in a semi-open kitchen, while her sommelier husband and his cheerful front-of-house team suggest pairings from the local-to-international natural wines the couple champion. With bar seating, high-tops, and several tables, the space is too big to feel like you're at a friend's party, but that's the vibe.

Pick up town gossip along with your beverage—regular, espresso, and cold-brew coffees; various teas, enlivened kefir, and wellness beet, matcha, and turmeric lattes—at this combination shop and café committed to green and sustainable practices. Gluten-free bread and bagels (regular, too) are available for all sandwiches.

Pink on the outside, with tutti-frutti walls on the inside, Sebastopol’s hands-down favorite for all-natural ice cream and sorbet often appears in feature stories listing the nation's best shops. Mimi's Mud (espresso ice cream, cookies, chocolate chips, and homemade fudge) and strawberry made from local fruit are among the popular ice creams, with lemon, raspberry, and mango among the palate-cleansing sorbets.

Kris Austin of Mississippi and Marvin McKenzy of Kentucky operate this hot spot for Texas-style barbecue notorious for long summer lines and closing when the food runs out. Brisket, tri-tip, and pulled pork appear in sandwiches and plates, the latter also including pork spare ribs, chicken, and jalapeño sausage.

The Southern-inspired cuisine piques the palate at this farm-to-table restaurant inside a vast industrial-looking space (sometimes the din overwhelms) whose garagelike doors open up to unite the dining/bar area and spacious patio. Dishes that might include ahi tuna tartare, truffle fries, and cioppino owe as much to California as Carolina (fried chicken with collard greens, once-a-week shrimp and grits special), while options like Cajun shrimp pasta straddle both coasts.

Sebastopol’s former Fosters Freeze location, now a 21st-century fast-food palace, won design awards for its rusted-steel frame and translucent panel-like windows. The menu, a paean to coastal California cuisine, includes oysters, fish tacos, ceviche, tostadas, vegetarian and beef burgers, and, honoring the location's previous incarnation, chocolate and vanilla soft-serve ice cream.

Inside a tall-ceilinged, brick-walled, industrial-looking space with reclaimed wood from a coastal building backing the bar, the chefs at Ramen Gaijin turn out richly flavored ramen bowls brimming with pork belly, wood ear mushrooms, seaweed, and other well-proportioned ingredients. Izakaya (Japanese pub grub) dishes like donburi (meat and vegetables over rice) are another specialty, like the ramen containing mostly local proteins and produce.

The owner-chef at this industrial-looking high-ceilinged spot pushes the envelope with crowd-pleasers like the 15-spice spare ribs with hoisin barbecue sauce and salmon tartare tacos with crispy wonton shells. He and his team also present sushi classics with style, the intricacy enticing as much as the freshness of the primarily local ingredients.