Sprouting from the remnants of a kosher winery in Green Valley, Cahill Winery expanded production to a variety of traditional reds, whites, dessert wines, and vinegars. The varietals are sourced from regions around California such as the North Coast and the Alexander Valley viticultural areas. German shorthair dogs and livestock welcome guests to the winery, where the Payne family has cultivated an organic garden and struck a champagne well that erupts from deep within the earth.
After spending years cooking around the country, and working under the tutelage of Chefs Dan Lewis and Charles Bailey, Leo V. Tocchini was excited to move to Windsor. After discovering that his new town didn’t boast the same high-quality, slow-roasted eats he loved most, Leo decided to open his own barbecue joint with a menu composed of family recipes he learned as a 10-year-old. Amidst grills full of patiently smoldering charcoal and pots simmering with Leo’s signature sauce, Jaded Toad BBQ & Grill was born.
Leo crafts the slow-roasted slabs of ribs, fried frog legs, and whole roasted chickens on his Louisiana-inspired menu from scratch each day, refusing to use shortcuts such as microwaves or robots trained to pull pork. He tops tables with saucy piles of meat in the dining room, front patio, or beer garden, which boasts 10 beers on tap and 16 additional bottled varieties, as well as multiple fire pits and picnic tables.
The jars of hand-packed, loose-leaf teas lining the shelves of Mr. Trombly's Tea blossom with the fruits of countless orchards and wildflower fields. Mangos mingle with pineapple, orange, tangerine, and strawberries to create citrusy sips, and chamomile, peppermint, and marigold blossoms charm upset stomachs from the herbal section. Alongside black-, green-, and white-tea varieties, the steeping emporium also vends a roster of oolong teas imported from Asia. In the interest of rich and uncorrupted brews, the staff never mixes artificial flavors in with the plants. They also give customers control over their Tea of the Month Club deliveries—members can mix and match their own preferred bags for delivery, unlike with other tea of the month clubs, which only send out shredded calendar pages.
Kin owners Brad Barmore and JC Adams champion the flavors of approachable cuisine with entrees such as grandma’s pot roast and herb-roasted chicken. They enhance hearty dishes with local ingredients, braising grass-fed chuck roast in Moylan’s beer, for instance, and stirring Point Reyes toma cheese into housemade mac ’n’ cheese. There’s also an ample selection of draft beers and local wines.
Kin, which is situated in downtown Windsor, affords diners views of the lush town green from a covered patio. Inside the simple dining room, brick arches and polished wood accents abound. Still, even with all of this cozy luxury, Kin remains a true family-friendly restaurant—a place where actual thought is put into the kids’ menu. Instead of the standard spaghetti and meatballs, the menu tempts small appetites with cheeseburger sliders and grilled chicken with risotto. It even comes folded up like a paper fortune teller that not only tells kids what to order but also if they’re going to marry an astronaut or a hedge-fund manager.