Food & Drink in Sonoma


Select Local Merchants

  • Pharmaca
    When people are ill, they usually either make a doctor's appointment or lie in bed and wait it out. Pharmaca Integrative Pharmacy has created a third option. Visits to its full-service pharmacies, which are scattered across the western US, are more casual than a doctor's visit but less passive than bed rest. Each location's team of health experts, including credentialed pharmacists, naturopathic doctors, herbalists, nutritionists, and more, consult with customers—no appointment needed. But Pharmaca aims to serve its customers every day, not just on sick days. Its stores have been drawing droves of clients since 2000, partly because they meet so many needs in just one spot. In addition to a full-service pharmacy, Pharmaca offers organic and food-based vitamins from MegaFood and New Chapter; professional-grade skin care and cosmetics from Jane Iredale, Sanitas, and Dr. Hauschka; and therapeutic-grade supplements from Metagenics and Thorne Research. Customers can also choose from an assortment of homeopathic remedies, herbal formulations, medical supplies, toiletries, gifts, and fair-trade chocolates.
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    303 W Napa St
    Sonoma, CA US
  • Sonoma Springs Brewing Co.
    Our brewery specializes in California Ales and German style beers. Our Brewmaster has been brewing for over 14 years professionally, including awards at various festivals.
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    750 West Napa Street
    Sonoma, CA US
  • Benziger Family Winery
    Benziger Family Winery hosts daily tram tours that depart on the half-hour from 11 a.m. to 3:30 p.m., with the exception of noon. Imagery Estate Winery hosts tastings Monday?Friday from 10 a.m. to 4:30 p.m., and Saturday and Sunday from 10 a.m. to 5:30 p.m.
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    14335 Highway 12
    Glen Ellen, CA US
  • The Girl and The Fig
    The Girl and The Fig: A User’s Guide French-Country Cuisine | House-Cured Charcuterie | Local Wine | Fig Dishes and Cocktails | Casual Gourmet Sample menu Starter: charcuterie platter with house-cured meats, housemade pickles, pâté, and terrine Salad: fig-and-arugula salad, with toasted pecans, house-cured pancetta, and local Laura Chenel chèvre Entrée: duck confit with farro, chicories, turnips, bacon vinaigrette, and golden-raisin mostarda Dessert: chocolate and salted-fig caramel trifle, topped with Italian meringue and cocoa nibs Sunday brunch: Braised short rib benedicit and crispy mushrooms and espelette chili pepper hollandaise Press With its high-end cuisine and quirky-chic atmosphere, The Girl & The Fig has not only attracted its share of critical applause, but also appeared in People when Lady Gaga and other half Taylor Kinney were spotted dining on mussels, beet salad, and Fig Kiss cocktails. The restaurant, and its line of cookbooks and condiments, has also been featured in Bon Appétit, Food Network Magazine, O, The Oprah Magazine, Wine Enthusiast, and Wine Spectator. Meet the Staff Sondra, Owner: An experienced restaurateur, Sondra is works passionately to create a "quirky and elegant" atmosphere that's unique to The Girl & The Fig. John, Executive Chef: In addition to curating the standard and weekly prix fixe menus, he helped Sondra develop the products and cookbooks associated with the restaurant name. Julie, Resident Artist: Her paintings and pastel images undulate with soft colors and rippling contours. Sondra felt Julie's sumptuous work evoked the restaurants' farm-to-table values and intimate focus on detail. Meet the Meats: The Fig sources its lamb, rabbit, duck, and beef from local farms. Then there's Mano Formate, the restaurant's line of charcuterie. John discovered his love of making salumi when he and Sondra opened another restaurant, Estate, and has since filled the Fig kitchen with daily house-cured batches of bacon, pancetta, prosciutto, guanciale, lonzo, salami, and more. For Purchase The Girl & The Fig Cookbook: Publishers Weekly described this tome as "a magnificent specimen of the Wine Country cookbook genre," adding that the recipes "have a relaxed, decadent feel" often amplified by their "elegant simplicity." Fig Food: This line of jams, chutneys, and herb blends is inspired by recipes from Fig kitchen. They're sold at the restaurant, so patrons can take home some of their favorite flavors. Julie's art: Prints are available for purchase at the restaurant, as well as on Julie's site.
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    110 W Spain St
    Sonoma, CA US
  • LaSalette Restaurant
    LaSalette Restaurant: A User’s Guide New Portuguese Cuisine | Romantic Terrace | Port Wines | Bib Gourmand Recipient Sample Menu Starter: flash-baked whole Monterey Bay sardines and warm onion cebolada stew Main plate: fisherman’s stew loaded with sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, and lobster fumet Dessert: spicy piri piri chocolate ice cream What to Drink Try a flight of port wines, which are fortified wines that originated in the northern provinces of Portugal. Flights include three one-ounce selections. Who’s Cooking Chef Manuel Azevedo, whose new Portuguese cuisine blends the fresh, seasonal produce of California with the complex flavors and ingredients of Portugal and Southern Europe. Food Fact Many of the menu items are made from scratch, including the farmer’s cheese, linguica sausage, bread, pasta, and desserts. Where to Sit: on the romantic terrace, where softly playing fado music makes meals under the stars even more romantic. The Vibe Hanging brass cookware, Portuguese hand-painted pottery, and tables crafted from old wine boxes makes you feel like you’re dining in chef Azevedo’s home. Wafting aromas fresh-baked bread and spices only add to the cozy ambiance. Bragging Rights In 2012, LaSalette earned a Bib Gourmand rating from Michelin for offering the “best hidden culinary value” in the Bay Area. If You Can’t Make It, Try This: recreating some of chef Azevedo’s dishes at home while following the LaSalette Cookbook, which comes packed with 360 pages of photographs, recipes, and historical anecdotes.
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    452 1st St E
    Sonoma, CA US
  • The Fremont Diner
    Five Things to Know About The Fremont Diner “If Alice Waters had her culinary awakening in Baton Rouge instead of Brittany, she might have a created a restaurant like The Fremont Diner,” wrote Stett Holbrook in San Francisco Magazine. Like its name suggests, The Fremont Diner is a diner, but one that takes a distinct approach to the American roadside establishment, bringing a farm-to-table philosophy and a Southern bent to classic quick-order dishes. Read on to see how the chefs make this philosophy a reality: What’s old is new. Visiting the diner feels like a step back in time. A roadside sign reading “Diner: Cold Drinks & Country Cookin’” looks pulled straight from the ‘50s. Classic cars frequent the parking lot. Pies and biscuits stay fresh beneath glass servers. Some ingredients are sourced literally feet away. On the farm grounds out back, chickens lay eggs in the hen house. Herbs and vegetables warm in the greenhouse. And every now and then, you can sniff the bacon curing in the smokehouse. Nearly everything else comes from in state. Milk from Clover Stornetta Farms, beans from FourBarrel Coffee, flour from Central Milling—the chefs uphold a commitment to local and sustainable wherever possible. Don’t mind the chicken wire. A bit of roughness around the edges adds warmth to the place. Take, for instance, the front counter, where the menu is scrawled in chalk across blackboard sections. They get creative with the milk shakes. You may need a minute to pick flavor, what with options such as horchata, Ovaltine, and buttermilk.
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    2660 Fremont Dr
    Sonoma, CA US

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