The Village Inn may look like an simple country kitchen, but the food is nothing short of gourmet. Chef and owner John A. Martino calls on his training at the Culinary Institute of America and Le Cordon Bleu to craft a menu of contemporary American Continental cuisine, which ranges from potato-crusted Chilean sea bass to a veal porterhouse topped with sautéed mushrooms. After the chef inspects the dishes for quality, presentation, and political leanings, they emerge from the kitchen to waft gourmet scents through four separate dining areas. Everyday diners sidle up to white-clothed tables amid floral carpets and drapes in the Fireplace Room, while top-shelf liquors come together to form a host of creative cocktails in the wood-lined bar. For private occasions, groups of up to 20 gather at a long oak table beneath the cozy, low ceilings of the Wine Cellar Room, and large events bask in the glow of a towering chandelier in the bright and airy expanse of The Great Room.
Pizza purveyors will devour Edwardo's all-natural pies, made with 100% pure aged cheese, crisp crust, and a sweet n' secret tomato sauce. Those perusing the menu will swiftly find Edwardo's signature stuffed cheese and spinach pizza, a two-inch-tall tasty treat packed with enough hand-selected spinach to finally let Popeye defeat Emperor Palpatine ($17.25 for 9"). Edwardo's thin-crust pizzas are just as delectable, with the Hawaiian Luau pie hosting generous chunks of pineapple, savory Canadian bacon, monterey jack cheese, and sweet n' sour sauce ($12.25 for 10"). Gobble up the Chicken Pesto Passion calzone, brimming with tender grilled meat, mozzarella cheese, and homemade pesto ($7.29), or pick up two chunky meatballs, smothered in marinara sauce and roasted red peppers ($4.79), for a kicking kickoff or a supportive side dish to your meal.
As the site of the classic Bing Crosby movie Holiday Inn, the 10-room Village Inn & Restaurant helps guests revel in vacation bliss with deluxe beds, scenic views of the Russian River, and a surrounding area speckled with wineries and other nearby attractions. Most rooms include a private balcony with a panoramic view of the water, and others feature garden views of majestic redwood trees and mega-lumberjacks. Hungry visitors can enjoy complimentary continental breakfast, and sleepy ones can make queen- or king-sized cocoons atop their European Sleep Works mattresses. Outside the stately quarters, guests can explore nearby hiking trails in the Armstrong Redwoods State Natural Reserve or cozy up at the inn's restaurant (closed Mondays and Tuesdays), which serves 140 Sonoma County wines and an array of steaks, chops, and seafood.
De Carlucci's Pizzeria & Mexican Grill started out serving just pizza, but when customers told owner Carlos Cisneros that they also craved Mexican food, he acquiesced to their wishes, he told a reporter for Skokie Review. In a New York-style oven, he bakes pies with thin, crisp crusts, loading them with toppings such as shrimp and Italian sausage. Diners can also order stuffed or pan crusts, or opt for a Mexican pizza that pairs mozzarella and cheddar cheeses with taco meat, jalapenos, sliced tomatoes, and two types of olives. Baked pasta dishes, hefty sandwiches, and burritos round out the menu.
At Cheesie’s Pub & Grub, cheese is sacred. A large portion of the menu is devoted to reinventing classic cheese sandwiches, a feat detailed in both the RedEye and Time Out Chicago. Diners can embark on ambrosial adventures by biting into two of Cheesie’s most popular handhelds. The archetypal Classic fuses bacon, tomato, and ham slabs to a duo of american and Merkts cheddar, all cuddled between slices of cheddar texas toast. Alternatively, the Melt's marinated chicken breast and bacon float languidly in a lake of molten chihuahua and american cheeses. To pair with the portable eats, the kitchen doles out baskets of seasoned french fries and dipping reservoirs of homemade soup such as meat chili or tomato basil. Throughout the restaurant, cheddar-colored walls provide a pleasant reminder of childhoods spent on the moon.
Under the baton of conductor George Hanson, the TSO's string, brass, and wind ensembles will kick off the concert series with Stars of the Symphony, which showcases a glittering array of chamber gems that culminates in Handel's jubilant Concerto Grosso, Op. 6, No. 12 in B minor. Marvelous Mozart celebrates the genius of Mozart in non-synthesized fashion with his instantly recognizable "Eine kleine Nachtmusik" before closing with the graceful complexity of Wolfgang Amadeus' Symphony No. 40 in G Minor, which he composed shortly after springing fully formed from his father's head. Schumann Romance focuses on the husband-and-wife team of Robert and Clara Schumann, particularly Robert's famous Overture, Scherzo & Finale, Op. 52 and piano concerto. Pianist Elizabeth Joy Roe will juxtapose Robert's energetic concerto with Clara's more playful, elegant Piano Trio in A Minor. The season closes with Virtuoso Violin & Haydn as concertmaster Aaron Boyd dazzle audiences with the soaring stringsmanship of Beethoven's Coriolan overture, Vieuxtemps' brilliant Violin Concerto, and Haydn's joyous 92nd Symphony (the Oxford).