From Our Editors
Five Things to Know About El Dorado Kitchen
For Executive Chef Armando Navarro, the Sonoma Valley is a culinary amusement park thanks to its wealth of farms offering fresh meat and seasonal produce. This access to local ingredients suits Navarro well, as he believes freshness and simplicity are key to coaxing out a dish’s deepest flavors. Read on to see how this approach pervades El Dorado Kitchen:
- The menu updates frequently… To showcase the freshest offerings from local purveyors, Navarro evolves dishes accordingly. One day may bring an omelet festooned in wild mushrooms, the next wild-caught sole with roasted grapes.
- … and so does the beer and wine list. The wine selection favors producers from Sonoma, Napa, and other nearby regions that are committed to organic and biodynamic farming. As for the beer list, it often includes popular regional microbrews, such as Stone Brewing’s Arrogant Bastard Ale.
- A large slab of reclaimed wood anchors the dining room. Specifically, a single plank taken from a Vermont bridge and converted into a 21-foot community table. Most of the 22 seats provide an excellent view of the open kitchen.
- The courtyard captures a stirring view. Dine outside and enjoy an expansive view of the Sonoma skyline, framed by the courtyard’s shady fig trees.
- It’s all part of a larger green initiative. El Dorado Kitchen is part of El Dorado Hotel. In addition to sourcing sustainable ingredients, the restaurant partakes in other green practices, such as donating used oil to become biodiesel.