5 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.

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 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.

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.