The sausage and suds savants at Lokal call their savory fusion of Hungarian and German fare "European soul food" and present a diverse menu of hearty dishes that pair well with wines and craft beers. The hand-cut fries ($5 small, $8 large) and warm Addie's German Potato Salad ($8) soothe and comfort the stomach like heated lederhosen. Melted gruyere cheese and Lecso ketchup cover the tender Angus beef Lokal burger and fries ($12), and golden sauerkraut sidekicks the "Hamburg" platter's three delicious sausage links ($18). Gourmet ghouls can sink fangs into the traditional-recipe Laszlo's Transylvanian Goulash ($16) and wash it down with Deutsch brews such as the Bitburger pilsner ($6 half-liter, $12 for one liter) or local wines including the Cline Zinfandel ($6.50 glass, $32 bottle).
Charles Creek Vineyard Tasting Room & Gallery is situated in a charming 1890s storefront on the historic Sonoma Plaza. In addition to offering the opportunity to taste and purchase the small lot, hard to find Charles Creek wines the room also serves as a showcase for local artists with new exhibits hanging every 60 days.
R2 Wine Company takes its name from its founders, Roger and Richard Roessler, two brothers who combine their years of business and restaurant-industry experience to bottle up the rare and delicious tastes of Sonoma's sunny vineyards. With the aid of expert viticulturist and winemaker Drew Huffine, the two brothers show their love for the noble grape with a wealth of original vintages, such as the complex Rhapsody rhone that epitomizes the cool, bright terroir of the Santa Ynez Valley, or the Red Birds pinot noir, which celebrates the brothers love for their hometown team. Curious guests congregate for vino-sipping soirees at the earthy-hued tasting room off the Sonoma Plaza, or join the wine club for regular deliveries of mouthwatering vintages and invitations to members-only events and tastings.
The produce curators at Planet Organics look to the green thumbs of small local farms to shuttle organic fruits and veggies from fields onto area tables in less than 48 hours. An armful of earth's bounty appears eagerly at doorsteps or tree-house ladders, and patrons choose from a case of all fruits, all vegetables, or a half-and-half mix of fruits and vegetables. The organic outfitter ensures freshness by maintaining strict delivery logistics and only recruiting fruits grown for flavor and hereditary dimples rather than longevity. Patrons can keep jonagold apples on necklaces at all times of day to ward off visits from hungry doctors, or add Watsonville strawberries to cool spring salads to delight dinner guests.