Central Market: A User’s Guide
Farm-to-Table Mediterranean | Organic and Sustainable Wines | Wood-Fired Oven | Butterscotch Pot of Cream
Starter: spicy-lamb cabbage rolls
Main: slow-cooked Angus beef short ribs
Wood-grilled main: chicken breast with Moroccan-style marinade
Dessert: butterscotch pot of cream
What to Drink: Wine is a major focus here, so go with a glass of red or white. The lengthy list has both local and international selections with a noticeable focus on organic, biodynamic, and sustainable wines.
Who’s Cooking: chef-owner Tony Najiola, the great grandson of a Sicilian vegetable farmer. Chef Tony opened Central Market in 2003, picking Petaluma for its proximity to farmland.
“The Mediterranean- inspired food, and the entire experience, is every bit as sophisticated as you'll find at some of the top spots in San Francisco.” – Michael Bauer, SFGate
Made Zagat’s list of Best Mediterranean Restaurants North of SF
Michelin Guide–recommended in 2012
Where to Sit: Snag a spot near the open kitchen for some in-meal entertainment, or at the high-top tables along the window for some extra privacy and sunlight.
Most of the restaurant’s ingredients come from its own organic Muleheart Farm, where staff raise pigs, hens, turkeys, and grow a wide variety of seasonal vegetables.
Everything is made from scratch daily, including the bread, which is baked in the wood-fired oven every morning.