Dry Creek Kitchen — Restaurant in Healdsburg

From the moment we entered the restaurant to the moment we left, the evening and experience was nothing short of incredible.

Executive chef Shane, did an expert job of Presenting not only a beautiful whole food plant based tasting menu for my friend and I, but it was also layered in complex flavors and simply delicious.

He brought to life asparagus with a surprising yet delightful addition of a pepper sauce. Mushrooms paired with berries and a gorgeous au jus! The winning savory dish was a slow cooked and bursting with flavor celery root with peas and fennel. Simple. Elegant.

The evening was complimented by fantastic service and expert wine pairing for the first three courses. We brought our own Pinot Noir for the dinner. Dry Creek Kitchen is very singular in its promotion and support of local business by not charging a corkage fee if you bring sonoma county wines. Love it!

Courtney, our server, was not only precise but also flowed during the service, along with Dan, who brought the personality into the evening and for the inviting atmosphere of the restaurant.

Pastry chef Taylor was the cherry on top, pun intended! If the night with fabulous food, exceptional service, great wine and of course gorgeous conversation, wasn’t enough, the ending finished it with excellence. As I said to Taylor herself, the cake was so absolutely, fantastic that no one would ever know it was plant version of a delicious, decadent chocolate cake.

Dry Creek kitchen did an amazing job of treating us like royalty, bringing inventive plant based cuisine to sonoma county. Absolutely recommend for anyone wanting an exceptional experience, especially if you want individuals committed to hospitality at its...

We came to Dry Creek Kitchen excited to experience a Michelin Guide restaurant in Sonoma County, but the tasting menu fell flat — tired, unimaginative, and inconsistent in execution.

Perhaps we’re spoiled coming from Portland’s vibrant food scene, but this simply didn’t measure up. The main course — filet mignon with mashed potatoes and green beans — felt like an afterthought. The green beans were undercooked and overpowered the filet, which itself was bland, underseasoned, and lacked any meaningful sear. It tasted like something you might get from an inexperienced home cook rather than a fine-dining kitchen.

The pork dish stood out in contrast. Cooked with finesse and elevated by a beautiful Dijon mustard sauce, it was the one moment that hinted at the restaurant’s potential — without it, we would’ve been left truly baffled at its Michelin recognition.

Unfortunately, the shrimp dish was marred by a bitter aftertaste from being overcooked, and the scallop dish, while fine, was forgettable and far from inventive. Dessert leaned far too rich, ending the meal on a heavy, cloying note rather than a refined finish.

We’re still trying to understand how some of these restaurants are chosen for the Michelin Guide in this region. Our best food experiences in Sonoma so far have come from the food and wine pairings at J Vineyards (truly top notch), and to a slightly lesser degree, Kendall Jackson. We’re still looking forward to trying Bricoleur.

Overall, I don’t take joy in writing a negative review, but I do believe in honest feedback. If you're looking for inventive, well-executed cuisine, your money and time may be better...

Fabulous food. Fabulous service. Treat yourself if you get the chance.

The six-course tasting menu was superb: halibut, linguine with shrimp, scallops, lamb, filet mignon, and a tuxedo cake. They knocked the halibut and the scallops out of the park. Hands down the best part of the meal. The balance of flavors with the halibut crudo was spot on, and the sear on the scallops was flawless. It really does not get much better.

Every member of staff was on point. Host, servers, bartender, bussers - everyone was attentive, engaged, and highly competent. Table service was choreographed and efficient without being obtrusive or ostentatious.

At $150 per person, this is not going to be a regular occurrence, but it is a great choice for a special occasion.

Very minor issues: *The space is a little tight and the noise levels are a little high. *The tasting menu wasn't really viable for vegetarians. *The tuxedo cake had the consistency of fudge layered atop cheesecake, with a slightly rubbery texture. The raspberry buttermilk sorbet was phenomenal, though. *The bread course was well-buttered, lightly herbed yeasted dinner rolls served in a skillet. And that's fine, but it was described as a focaccia, which is being... generous. (If you are not a bread snob, you will not care. It's still hard to complain about warm, fatty bread.)

And none of these issues would even come close to preventing me from wholeheartedly...