To enliven the local, organic produce that fills his kitchen, Chef Vinay Patel welcomes monthly shipments of spices from India, such as turmeric, fenugreek, ginger, and cardamom. After seasoning his meats, he lowers them into a clay tandoor to cook over handpicked, hardwood mesquite charcoal. For all the effort that goes into each chicken dish, curry, and biryani, the Bohemian has awarded Sizzling Tandoor Indian Restaurant its Best Indian award for 22 years running.
The dishes sprawl from traditional entrees to Northern and Southern Indian specialties and Indo-Chinese fusion dishes. Chefs also tandoor-fire nearly a dozen types of bread, including naan, paratha, and gluten-free and vegan missi roti to sop up sauces. Rather than placing a miniature fire extinguisher at each table, chefs calibrate each dish's spiciness from mild to hot.
As diners expand the depth of their palate, an Indian ambiance envelops their body. At the Santa Rosa location, live belly dancers charm and entertain on Friday and Saturday night, and live musicians stop by for events such as Samosas and Sitar. While watching, guests can nurse Indian beers and specialty cocktails including the Sizzling Sunset, which ups the ante of traditional mango lassi with vodka.
Within the historic Cottage Grove Hotel--where Buster Keaton once stayed while filming "The General"--Buster's Main Street Cafe is serving up fresh-made breakfast, lunch, and dinner using local ingredients. Burgers crowned in such accouterments as bacon, cheese, and avocado are made from locally-raised, grass-fed beef sourced from Knee Deep Cattle Company. In the morning, omelets and several styles of eggs benedict reward early-risers. Later in the day, guests make way for a huge selections of drinks--the menu features hundreds of craft brews and ciders, as well as more than 200 craft sodas, including 50 varieties of root beer.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Like the world around it, a person's skin changes from season to season. Seasons of Skin’s spa treatments, including massages, facials, and waxing, help treat a variety of recurring ailments, whether they're skin dried out by winter winds or unwanted leg hairs that bud alongside springtime blossoms. The spa tailors its treatments and products to meet any person's epidermal needs. Its own custom product line is designed with the most sensitive skin in mind, aiming to repair damaged complexions while also maintaining a smooth and healthy skin tone.
The sustainable, organic farming at Long Meadow Ranch supplies chef Sheamus Feeley with a plethora of seasonal produce. Farmstead’s menu fluctuates with the unpredictable patterns of Earth’s seven seasons and consists of first and second courses. Start with meatballs lounging in a caramelized mirepoix and tomato marmalade ($12). Reviewers rave about the second-course cheeseburger, made with Long Meadow Ranch’s grass-fed beef and California cheddar ($15). Summon all 10,000 taste-bud buddies to help you escape the ranch and follow the brick-cooked chicken road to a technicolored land of flageolet beans, lacinato kale, and salsa verde ($23). A glass of Long Meadow Ranch’s own sauvignon blanc ($8) can be enjoyed with dinner in a smooth leather booth or all by itself at Farmstead’s granite-covered bar.
Situated at the Vintners Inn beside 92 acres of vineyard, John Ash & Co. takes pride in its ability to marry a meal's delicate flavors with the most complementary wine varietals. The upscale eatery, a 2010 Open Table Diner's Choice winner, features homegrown fruits, vegetables, and herbs from on-site gardens, as well as a long list of locally sourced ingredients that, much like the four cardinal directions, change from season to season. The dinner menu offers delectable main courses, such as kabocha pumpkin ravioli spiked with pickled mushrooms and parmesan ($16) or pan-seared sturgeon served with roasted red beets ($34), and lunchers can snack on pizza margherita ($13) or fill their emptiest stomach with nine ounces of New York steak ($21).